Monadnock Localvore Project

  (Keene, New Hampshire)
Get Fresh, Pick Local
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Link to Newsletter: NH Eat Local Month & Local Meat

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August Monadnock Localvore Newsletter

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NH Eat Local Month & Local Meat

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Monadnock Localvore E-Newsletter
August 2010

Topics of the Month:
NH Eat Local Month & Meat

Local Meat:

It's a year-round local treat growing in popularity.  This month's newsletter features events and articles related to farms selling meat and highlighting one major obstacle facing many of these farmers.
fork knife
Look for the fork and knife symbol for resources & events related to Local Meat.

August is NH Eat Local Month:
There's a bumper crop of events planned across the state to celebrate Eat Local Month.  And the Monadnock Region is celebrating too - A photo contest, sponsored by the Monadnock Region-NH Facebook Page, the Monadnock Community Market Food Co-op and Monadnock Buy Local, will be launched soon highlighting local food and farming in our region. Email monadnockbuylocal@gmail.com for more information.

Eat Local Month 2010
View Statewide NH Eat Local Events.
Forward to a Friend
Featured Localvore Events

Aug Chix
Cluck & Crow:
All Things Chicken Workshop

Monadnock Localvores
Sunday, August 1, 2-4pm
High Hopes Farm, Westmoreland


Bring a lawn chair and come gather around the coop of a small household farm (13 hens & 2 roosters), and discuss the joys and challenges of chicken ownership. Handy flock management tips to be discussed such as: feed; housing options (chicken tractors/buildings), predators, first-aid, free range vs cooped, wintering, getting one to set, breed discussions, resources and trivia (how can you tell a fresh egg from one that's been hard boiled...what color is a fresh egg).  Free egg cartons to all who attend.  Sliding scale fee is $5-10.  To register, contact monadnocklocalvore@gmail.com  or call 603-756-2988 ext.116.

Taste Testing
Monadnock Localvores
Saturday, August 14, 9am - Noon
Farmers' Market of Keene


Try out new varieties of local and in-season produce in a taste testing extravaganza at the Farmers' Market of Keene. If you like what you taste you can buy it right from the source. No charge for samples but donations appreciated.  For more information, contact monadnocklocalvore@gmail.com  or call 603-756-2988 ext.116.

Click to view a full 2010 schedule of Monadnock Localvore Events.


Farm of the Month: fork knife
By Jan Sevene, Monadnock Localvore Project

Boulder Meadow Farm
Glenn & Lisa Letendre
254 Rhododendron Road
Fitzwilliam, NH 03447
603-585-3461
info@bouldermeadowfarm.com
www.bouldermeadowfarm.com

Love lamb? Four years ago Lisa and Glenn Letendre moved to Boulder Meadow Farm. A former horse farm, it is now home to llamas, an alpaca, chickens, and pure-bred Wensleydale sheep, raised for their prized fleece. But along with this line-up, the Letendres raise other types of sheep for meat, and just this year began selling it.  

At Boulder Meadow Farm, grass-fed lamb can be purchased on the hoof or packaged and frozen.  If buyers opt not to buy a whole lamb on the hoof, Lisa says: "When the lamb is ready for market weight, they can have me bring it to the butcher. Buyers can also buy cuts out of my freezer."

Orders for Boulder Meadow's USDA certified meat are currently picked up at the butcher. "In another month," Lisa says, "lamb will be sold at the farm. I've been raising my lambs here to market weight, now the butcher will do it USDA, to sell right off the farm." Also, Boulder Meadow chicken can be purchased frozen, whole or in individual pieces, right at the farm.

Boulder Meadow also works with Fitzwilliam's Steeple Chase Farm (fleece and raising lambs), and Hill Farm, (fleece and offering pigs, chickens and turkeys for meat), as part of a unique support group that helps assure the highest quality products for their customers. "It's our work. We're dedicated," Lisa says.

Support your local farms. Buy local, buy fresh.

Other farm-direct meat:
Country Critters Farm
240 Forest Lake Rd.
Winchester, NH 03470
(603)  239-8657
countrycritterfarm@earthlink.net

East Hill Farm
Dave  Adams
460 Monadnock St.
Troy, NH  03465
(603) 242-6495            
info@east-hill-farm.com
www.east-hill-farm.com

Pitcher Mountain Farm
Dave Weaver
2110 Rte 123N
Stoddard, NH 03462
(603) 446-3350  
charles.faulkner@dartmouth.edu

Porkside Farm
10 French Pond Rd.
Henniker, NH 03242
(603) 748-3767
bobwhyman@mcttelecom.com


Product of the Month:fork knife
YankeeYankee Farmer's Market
Buffalo Meat

From Yankee Farmer's Market website:  Why are we here at Yankee Farmer's Market so BIG on buffalo? Because it is the natural, delicious choice for health conscious individuals and beef lovers everywhere.  Buffalo meat, besides having rich, natural flavor, is also far lower in fat than beef and poultry.  At Yankee Farmer's Market, all of our buffalo are fed a natural diet of hay as well as having many prime acres to graze freely. They also get occasional treats such as apples. 

Our bulls are raised 20-24 months of age for desired tenderness and all of our meat is USDA inspected, vacuum packed, and flash frozen to ensure the highest quality. Yankee Farmer's Market guarantees quality buffalo meat, containing NO growth hormones, NO stimulants, and NO antibiotics.

Yankee Farm


Recipe of the Month:
Lamb Navarin
Lamb Navarin
fork knife
With Summer Vegetables
By Katrina Hall at http://shesinthekitchen.blogspot.com

This is an off-the-cuff version of French lamb stew, usually made with tiny turnips and potatoes and the first peas of Spring. Don't be put off by the steps - it actually doesn't take much time at all. You saute, pop in the oven with herbs and broth ( wine or beer optional), sieve, and briefly cook again before serving. What you get is a heady, herby broth with chunks of tender lamb and slightly crunchy sugar snap peas and carrots. Mine is a version of Julia Child's from Mastering the Art of French Cooking.

Preheat oven to 350F.
1 pound of lamb ( I used a center leg slice, which had almost no fat )
2 T. olive oil
1 T. unsalted butter
kosher salt
fresh pepper
a three or four inch sprig of rosemary
1/2 t. thyme
1 T. flour
2 cups beef stock
1 cup beer ( I used Corona, which was all I had) Or wine.
1 cup canned plum tomatoes
2 cloves garlic, peeled and smushed gently
2 bay leaves
1 large onion, peeled, halved, and cut into slices

Heat the olive oil and butter in a medium skillet. Cut the lamb into 1 inch chunks and pat dry with paper towels. Saute the lamb in small batches, browning on two sides. Remove lamb to a casserole as you saute, continue until all the lamb is sauteed. Sprinkle the lamb with salt, pepper, thyme, and flour and toss. Add the beef stock, optional beer, rosemary, tomatoes, garlic, bay leaves, and onion. Cover and slide into the oven. Cook for one hour.  Set a sieve over a large bowl and drain the Navarin. Cool, and pick out the lamb chunks.

Pour broth into a saucepan, add lamb chunks again & add:
1 1/2 cups peeled, cut carrots
another sprig of rosemary
another 1/2 t. thyme
salt and pepper
1 T. unsalted butter
Simmer until carrots are barely tender, then add:
1 1/2 cups sugar snap peas

Cook a few minutes then serve with a nice crusty bread (and maybe a cool Corona).

Localvore Classifieds*

Herb Plants, Veggies and Local Products for Sale: Visit the self-serve farm stand for vegetable and herb plants and farm store in the barn at Tracie's Community Farm in Fitzwilliam for vegetables, fruits, eggs, cheese, Orchard Hill Bread and cookies, honey, jam, maple syrup, Badger Balm, Good Forest Soap, With Good Reasons Granola and more.  Open 7 a.m.-8 p.m. daily.  Tracie's Community Farm, 72 Jaffrey Rd, Fitzwilliam, right off of route 12, http://www.traciesfarm.com, 603-209-1851 for directions and more info.

Fall Interns Wanted:
Fertile Fields Farm is seeking Fall interns starting late Aug/early Sept and through October.   Offers a great learning experience, delicious produce to go and tasty lunches for a full day's work (work exchange, not a paid position).  A minimum of 6 hours per week and a somewhat consistent work schedule is needed.  Contact us: 603-399-7772; http://www.fertilefieldsfarm.com.

Five Issues for the Price of Four: 
Edible White Mountains  is offering a bonus subscription offer in honor of NH Eat Local Month! Subscribe during the month of August and receive 5 issues for the price of four. Edible White Mountains is new quarterly publication covering the entire state of New Hampshire and featuring farmers, food artisans, chefs & restaurants  focusing on locally grown and locally crafted foods. This subscription offer is good for the month of August only! http://www.ediblecommunities.com/whitemountains/

*The Hannah Grimes Center is posting these classifieds as a service to readers and does not imply endorsement.  Add your own classified ad: Send a 20-30 word description of your service or product that is directly supporting entrepreneurs to jen@hannahgrimes.com.  Make sure to include the best way to contact you.

Monadnock Region Events

Growing, Identifying & Using Culinary
Medicinal Mushrooms

NOFA-NH
Sunday, August 1, 10 am-4 pm
Wichland Woods, Nelson


A look at basic identification, habitat and wild harvesting practices. Potluck lunch with Wichland Woods mushrooms. All participants go home with a small bag inoculated with mycelium to grow mushrooms. Brought to you by the NOFA NH Herbal Network. $40 for NOFA -NH Members, $50 for Non-Members. Contact Maria Noel Groves at (603) 268-0548 or nhhn@nofanh.org.



Farm Tourfork knife
Walpole Valley Farm
Saturday, August 7, 10am
Walpole Valley Farm, Walpole


A highly educational tour of our 105-acre family owned and operated pasture based farm. Visit our animals, see our "chicken tractors" and "egg mobile" in action, view our historic three-story post and beam barn, learn about intensive rotational grazing, tour our no till vegetable garden, and more. Come with your camera and your questions. Learn how real food is grown! Reservations required. Visit WalpoleValleyFarms for more information.


Dinner with the Cowsfork knife
Slow Food Monadnock

Sunday, August 22, 5:30pm
Sunnyfield Farm, Peterborough


Join Slow Food Monadnock Region in celebrating the late summer harvest at a working raw milk dairy farm. Enjoy shish kebabs and Middle
Eastern/North African-inspired dishes made with locally grown meat and vegetables, all in a beautiful outdoor setting. Proceeds to benefit local farmers and Slow Food programs. $25 per person; BYOB: www.slowfoodmonadnock.com.



Bike for Bovines
Stonewall Farm

Sunday, August 22, 7:30am - 3pm
Stonewall Farm, Keene


Join Stonewall Farm for a 12 mile mountain bike race and 12 mile trail run on August 22 from 730am to 3pm. The event is a fundraiser to support the Farm's many programs and initiatives. The 12-mile course includes logging roads, single-track and downhill rides with approximately 2000 feet of climbing. Certificates and prizes will be awarded, with cash prizes for professional bicycle riders. In addition to three races, activities taking place at the Farm on race day include a children's race, horse-drawn hayrides, self-guided family rides, a bouncy house, tours of the farm and other family activities. For more information please call 603-357-7278. 


Family Farm Dayfork knife
Walpole Valley Farm
Saturday, August 28, 11am - 6pm
Walpole Valley Farm, Walpole


Cooked grass-fed burgers, live music, guided tours, hands-on demonstrations, interactive children's activities, fun for the whole family! The event is free for all. Mark your calendars. Check back closer to the date for a schedule.  Visit WalpoleValleyFarms for more information.


New England Events

NOFA Summer Conference

Northeast Organic Farming Association
Friday - Sunday, August 13 - 15
UMASS Campus, Amherst, MA


Why you should attend? 35 years of outstanding conferences. You don't want to miss the 36th! Here are some of the reasons why you should attend: 200 workshops on organic farming, gardening and land care, homesteading, sustainability, nutrition, spirituality, food politics, activism, and much, much more.  Keynote Speakers - Sally Fallon & Fernando Funes: www.nofasummerconference.org.


Post Oil Solutions 2010 Workshop Schedule
Canning 101
Sunday, August 15, 1pm
With Treah Pichette & Sherry Maher, Christ Church, Saxtons River (NOTE: 15 Maximum)


Garden to Bed
Sunday, August 29, 1pm
With Robert King, 1:00 PM, Brattleboro Savings & Loan Community Room


Workshop fees are $10/$70 sliding scale, with no one refused for lack of funds. We ask people to be as generous as they can to help support the work of Post Oil Solutions. Pre-registration and payment are required: please call 877-886-7397. NOTE: $20 admission at the gate, and only if there is room.  For further information or questions, call 802-869-2141 or write, info@postoilsolutions.org.


And don't forget to browse
the NH Eat Local Month Events


News & Resourcesfork knife
Struggle
Farmers Struggle to Satisfy Appetite for Local Meat
By Elaine Grant, Posted at
NHPR

As more and more people begin thinking about where their food is coming from, many turn to local sources. The growth of local fruit and vegetable markets bears that out. And it seems to be the case for meat too. Farmers would love to fill the demand for local meat... But one obstacle makes this new business particularly difficult.  There's only one USDA-inspected slaughterhouse in New Hampshire and only a handful in the region.  And that means that farmers raising local meat have few and often troubling options.  Scheduling is obviously difficult, but it's not the only issue.


fork knifeFarmers Turn to Mobile Slaughterhouses

By Lyndsey Layton,
Posted at Washington Post


When Kathryn Thomas wanted to turn her sheep into lamb chops, the federal government required her to haul them across Puget Sound on a ferry and then drive three hours to reach a suitable slaughterhouse.  Not anymore. These days, the slaughterhouse -- and the feds -- come to her.

Fritz
fork knifeBurger & Fries, Please
 (But Make It Local)

By Marcia Passos Duffy,
Our Local Table Monadnock
Reposted at Monadnock Menus


When Jessica Graveline opened Fritz restaurant in 2003 at The Center of Keene, her mind was focused on fries-not local food. But Graveline began to ponder weightier issues-such as preservation of open spaces, the survival of small farms, and the importance of contributing to the local economy-after she attended a few local food forums held in the region. "I started to realize the importance of using local-on many levels," says Graveline. By using more local foods in her business Graveline figured she'd not only help preserve local farms, but she'd get fresher, better tasting food. Graveline started incorporating local foods gradually into the menu by adding ostrich and buffalo meat burgers. The meat was sourced from local farmers' markets and online through Yankee Farmers' Market based in Warner, NH. More about local meat and other farm fresh products at Fritz.

Co-op Logo

Become a member of the Monadnock Community Market Co-op!

Send completed Membership Applications & checks to:
Monadnock Community Market
P.O. Box 38
Keene, NH 03431

Questions?  Visit MCM's Website or email:MonadnockCommunityMarket@gmail.com.

Find us on Facebook


 
 

October Localvore Newsletter: Gleaning & Grass-Fed Animals

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Monadnock Localvore E-Newsletter

October 2009

Cow
October Localvore Topics:
Mooo-ving Into Fall With
Gleaning & Grass-Fed Animals


Gleaning:

- What is gleaning?
- Gleaning Efforts in the Monadnock Region
- Gleaning & Food Banks
- Resources for Urban Gleaners

Grass-Fed Animals:

- Local Sources: Farm of the Month
- Benefits of Grass-Fed Meat

Click here to sign-up for the Localvore Newsletter

workshop2 Updated Localvore Logo
Monadnock Localvore Project
Gleaning Workshop

Sunday, October 4, 2-4pm
Alyson's Orchard, Walpole


This is our last workshop for the 2009 Growing Season!  Help share local food throughout our community - join us to pick apples at Alyson's Orchard and learn more about gleaning. 

Theresa Snow, Program Director of Agricultural Resources for the Vermont Foodbank, will share her experience in organizing the Foodbank's Gleaning Program statewide: Salvation Farms and Post Oil Solutions will share their gleaning efforts in the southeast region of Vermont.
Info

G
leaning is the harvesting of excess or unmarketable produce from a farm and distributing it to those in need.  Participants will learn about gleaning initiatives in New Hampshire and Vermont while connecting with others who are passionate about local food, farming, and building a healthy community where everyone has access to fresh local food.  Read more about gleaning.
 
This workshop is free but donations are accepted. Click here to register or call 603-352-5063.

Gleaning


Legacy:
Generations of Family Business
Tuesday, October 27, 7pm     
Stonewall Farm in Keene
    
The Hannah Grimes Center and Stonewall Farm will co-sponsor a public forum to explore the dreams, stories and future of families who pass a business from one generation to the next - highlighting local businesses such as Great Brook Farm in Walpole.  

A 30-minute documentary by Jim Howard "Legacy - Generations of Family Business" will start the forum.  Jim will then lead participants in a discussion to compile practical ideas and actions individuals can take to increase support for multi-generational businesses.  To register for this event, click here or call 603-352-5063.
Legacy 2
FARM OF THE MONTH
BoRiggsBo-Riggs Cattle Company
469 South Rd
Sullivan, NH 03445
brcc@myfairpoint.net
603...

Article by Jan Sevene
 
What are the advantages to buying beef locally?  In particular, it is the assurance your family is consuming safe and nutritious food. What is a sound way to help ensure this?  According to Tiffany Briggs of Bo-Riggs Cattle Company, it is in knowing the farmer that produced it.

"What sets our product apart from other beef you buy is that you get to meet the farmer who raises it for you. You can ask any questions about how and why we do things the way we do," Tiffany says, indicating she and husband Dana are well-qualified to answer those questions, for each has an extensive knowledge of farming, particularly dealing with cattle.  

Dana is a 3rd generation farmer, having grown up on a dairy farm in Deerfield, NH.  Tiffany spent many school vacations and weekends visiting her grandparents' dairy farm.  Living at home, she chose Polled Herford beef cattle as her 4-H project (Bo-Riggs also offers weaned calves in the fall - 6-8 months old - many raised by 4-H children as championship-winning 4-H projects). Her brother chose Black Angus. After the loss of her brother to a tragic farm accident in 1997, she inherited his small herd of Black Angus cows.

Since then, Tiffany and Dana have raised beef cattle for 12 years, the last two of which have involved retail sales. Bo-Riggs Cattle Company offers their 100 percent Black Angus beef (ground beef, steaks and roasts) frozen and sold by the pound. "We sell our meat retail to customers at the farm and at the Keene Farmers' Market.  We sell wholesale to the Hannah Grimes Marketplace," Tiffany says. 

Two local restaurants feature Bo-Riggs's ground beef: Fritz, The Place to Eat in Keene, N.H. and The New England House in Brattleboro, VT. 

Call or email Tiffany to plan a fall-foliage visit to the Bo-Riggs Cattle Company farm. The Briggs's family business, including daughters Olivia and Victoria, welcomes support from customers and neighbors, for it is not just support for eating local, but as Tiffany puts it, "This support allows us to do our part in helping to maintain the rural character and picturesque views of New Hampshire." 
 
Other farm-direct sources:

Stonewall Farm

242 Chesterfield Road
Keene, NH 03431
603-357-7278
603-357-6018

Brookfield Farm
Holly and Christian Gowdy
460 Old Drewsville Road
Walpole NH 03608
603-445-5104
cdgowdyco@aol.com

The Milkhouse at Great Brook Farm
Cindy Westover
437 County Rd
Walpole, NH 03608
603-756-4358
cindy@gallowayservices.com

Pitcher Mountain Farm
Charles and Charlotte Faulkner
2110 Route 123 North
Stoddard, NH 03464
603-446-3350
charles.faulkner@dartmouth.edu
  PRODUCT HIGHLIGHT
Super Ketchup
at the Hannah Grimes Marketplace
Super Ketchup

What's So Super about Super Ketchup?

Super Ketchup is a premium ketchup that's got a little secret. There's broccoli, carrots, yams and spinach hidden inside--but it sure doesn't taste like it.
 
Super Ketchup is made right here in Keene at RoundBelly Farms from all organic ingredients and local produce, when possible. It's been thoroughly kid-tested and approved by even the most discerning ketchup connoisseurs, young and old.  And with over two ounces of vegetable puree in every 18oz bottle, moms are also sure to smile with each dip into Super Ketchup.
CLASSIFIEDS
Local Needs & Offerings

Commercial Kitchen in Peterborough: An affordable commercial food preparation and cooking facility for bakers, caterers, and small food processors and producers.  We offer: Blodgett Convection Oven, 6 Burner Garland Range, Double Garland Oven, 2' x 2' Grill, Food Prep Sink, Prep Tables, 3 Bay Sink, Commercial Dishwasher, Refrigerator & Freezer.  For details and rates, please call Roy Gandhi-Schwatlo 603-313-9768.
RECIPES
Creamy Carrot and Rice Casserole
From
Farmer John's Cookbook

Butter for greasing the baking dishCarrot
2 1/2 cups vegetable or chicken stock
1/2 pound carrots (about 3 medium carrots)
1/2 cup heavy cream
1/2 cup milk
1 tbsp unsalted butter
2 tbsp flour
1/4 tsp freshly ground nutmeg
1/8-1/4 tsp cayenne pepper
3/4 cup uncooked short-grain white rice
Salt
Freshly ground black pepper

Preheat the oven to 375.  Lightly coat a 6-cup baking dish with butter.  Bring the stock to a boil in a medium pot.  Add the carrots and reduce the heat to a simmer; cook, uncovered, until very tender, 10-12 minutes.  Drain carrots, reserving the stock.  Let the carrots cool for 5 minutes.  Transfer the cooked carrots to a blender or a food processor.  Add the cream; process to a smooth puree.  Heat the milk in a small pot over medium-low heat, stirring occasionally, just until bubbles form at the edge, but do not boil.  Melt the butter in a medium pot over low heat.  Stir in flour; cook, stirring constantly, for 2 minutes.  Gradually whisk in the hot milk and then the stock.  Add the carrot puree, nutmeg, and cayenne to taste.  Turn the heat up to high and bring the mixture to a boil; add the rice, and season with salt and pepper to taste.  Cover, reduce the heat to low, and cook for 12 minutes.  Remove the pot from heat. Transfer the ingredients to the prepared baking dish and bake for 15 minutes.

Have a favorite recipe to share?
Email jen@hannahgrimes.com
LOCAL EVENTS
Make Your Own Cider
Saturdays in October, 11am- 2pm
Stonewall Farm, Keene


Bring your apples to Stonewall Farm and press them into cider using the farm's old fashioned apple press.  While you're there, take a horse drawn hayride to the pumpkin patch.  http://www.stonewallfarm.org/events.html


Annual Farm Day
Saturday, October 3, 9am
Old Ciderpress Farm, Westmoreland


Old Ciderpress Farm is holding a farm day filled with apple picking, education on old apple varieties, old farm equipment, apple cider pressing with the "Old Ciderpress", built in 1870. The press is in i's original condition and is all hand operated.  Free cider tasting, apple crisp and ice cream. Children can pet the dog, cats and the horses. Go take a hike in the woods or sit by the fish pond to relax.  A fun day for the whole family on a small, beautiful old fashion family farm, where time stand still.  Come and join us!  Angie & Marius Hauri, Tags:
 
 

August Localvore Newsletter: NH Eat Local Month

To see this newsletter in your browser, Click here.
Tags:
 
 

July Localvore Newsletter: Celebrate Your Food Independence & Interdependence

Celebrate Your Food


Independence & Interdependence


Food Independence
July 4th is ripe with opportunities to celebrate both our
food independence and interdependence.


Food Independence Celebrate our access to local food from farms, backyard gardens, CSAs, farmers' markets, and other local markets.  Plan your 4th of July menu to include local food: pasture-raised chicken, grass-fed beef and pork, local cheese, and in-season fruits & veggies.

Food InterdependenceCelebrate the connections with our farmers, gardeners,  and neighbors who share their abundance, along with the plants, soil, pollinators, ...and let's not forget the weather.

In this issue -


Learn More About Our Food System:
Also In This Issue:

Enjoy the harvest!

Jen Risley
Hannah Grimes Center Program Coordinator
Monadnock Localvores Steering Committee Member
Tags:
 
 

Monadnock Localvore E-Newsletter

August 2009

New Hampshire Eat Local Month
& Farmers' Market Week

green economy

Granite Staters are invited to spend August discovering and enjoying all that our farmers have to offer with New Hampshire Eat Local Month & National Farmers' Market Week.
  Create your own localvore challenge or follow the weekly themes below:



Eat Local Month
Enjoy the harvest!

Jen Risley
Hannah Grimes Center Program Coordinator
Monadnock Localvore Project Steering Committee Member

Forward to a Friend
Click here to sign-up for the Localvore Newsletter

2 Updated Localvore Logo
Monadnock Localvore Project
Deep Economy Book Discussion
Wednesday, August 19, 5:30-7pm,
Hannah Grimes Center, Keene


Celebrate NH Eat Local Month with some food for thought:  Join our book discussion on Chapter 2 - The Year of Local Eating from Bill McKibben's, Deep Economy: The Wealth of Communities and the Durable Future. Come share your hopes for the future of our region's food system.  Register here.

Guiding Question:
What, from Chapter 2, inspires you to help build a more local and vibrant economy and community?

Feel free to bring local treats and beverages, too.
  Don't forget to shop local too: order your book from the Toadstool Bookstore.  If they don't have it in stock, they can usually order it for you within two business days.
 Deep Economy

View the 2009 Monadnock Localvore Calendar.
FARM OF THE MONTH
Herban Living Farm
242 General Miller Highway
Temple, NH 03084
603...

http://www.herbanlivingbandb.com

Throughout August, New Hampshire will celebrate NH Eat Local Month 2009. One of four themes promoted by this important event is "food preservation." For those interested in learning how to enjoy that hard-earned harvest, well into our cold New England winter, on August 18th Lisa Beaudoin, owner of Herban Living Farm-and its fledgling Environmental Education Center (in its second year)-will present a workshop titled "Preparing the Harvest: What to do with it all?"

Beaudoin will cover simple techniques to store food, such as pickling, freezing, and more. What does she hope participants will leave with?  "I want them to be inspired that they'll have the tools to put some food away for the winter. If people know how to make tomato sauce, or homemade pickles...or freeze -- an easy way of food storage -- with this knowledge there's less food coming from long distances," she says, adding,  "...eating food as close to home as possible is the most nutrient-dense and earth-friendly.  I've always known it to be economical."

Befitting her whole philosophy of raising local, organic food, supporting sustainability, and giving back to the land and community, Beaudoin emphasizes an additional event (September 20th and Oct.18th) titled "Out Standing in their Field." With each event -- a collaboration between the Center and chef Mike Webb from Peterborough's Pearl Restaurant -- guests literally dine in her farm field. The fundraiser/food celebration includes a meal of chickens raised on the farm, plus other items either grown on the farm or from other local farms and the moving sound of local music.

Proceeds from the meal cover free events, as well as the farm's food donation program.   This year, Herban Living Farm will donate approximately 10 to 15 percent of its produce to a Peterborough non-profit that serves families at risk. "A lot of people don't know how to cook these densely nutritious foods," Beaudoin says. "This past spring, families involved with the non-profit came to the farm with their children to experience the planting process, while getting to know where their food comes from. In the fall, the same families return to harvest some food and prepare it in a way that's tasty. Parents are empowered...more aware."

Herban Living Farm also operates a B&B, an organic CSA (now in its 6th season), a new-this-year farmstand (all local foods), and, available this October, fresh pasture-raised organic chicken.   

Beaudoin says ten years ago, "bio-regional" was the catch-phrase, when eating local was not a popular food trend. "But now, the campaign for eating local has taken off," she says. "And that's fantastic! People are asking, what is the ecological footprint of what I'm eating?"  Learning to preserve our local bounty is an exciting and economical extension of growing or buying fresh, nutritious local foods. For more information on Herban Living Farm visit its website athttp://www.herbanlivingbandb.com/SpecEvent.htm.


Fresh From the Farm Flyer
August: BlueberriesBlueberries

Blueberries are one of the few fruits that are native to the US, playing a large role in the diets of Native Americans and soldiers in the Civil War.  These versatile berries can be incorporated into any meal of the day, working well with other sweet flavors, and also in savory dishes (such as sauces for meats). July was National Blueberry Month, but why not celebrate them in August as well?


  PRODUCT HIGHLIGHT
Grafton Village Cheese
at the Hannah Grimes
Marketplace

Grafton CheeseFrom the Grafton Village Cheese Website:  Grafton, Vermont is a likely setting for a world-class cheddar. Cheesemaking traditions in this historic village date from the 19th century. The Grafton Cooperative Cheese Company was founded in 1892 by dairy farmers who gathered together in a cooperative to make their surplus milk into cheese. In the days before refrigeration, there were many such cooperatives in the rural agricultural communities and an abundance of fresh, creamy milk was turned into a food that could be stored for a longer period of time.

The cheese company is part of the Grafton based Windham Foundation, whose mission is to promote Vermont's rural communities. When you purchase Grafton Village Cheese, you directly support this foundation's mission!


Looking to take the ultimate
Localvore Challenge? 


Commit to eating only food grown and processed within 150 miles of your home for a meal, day, week, or whatever you're up for.
Localvore Label

Need help locating localvore products?  Look for the localvore shelf labels at the Hannah Grimes Marketplace. Each label includes the farm and town where each product was grown or processed.
 
5% of all Marketplace food profits go to the
Monadnock Localvore Project
Education Initiatives.

CLASSIFIEDS
Local Needs & Offerings

Summer Camp Slots Open: 
Spaces are available for ages 9-12 for August 3-6. Farm Camp is all about harvesting, cooking, the joy and honor of hard, dirty work, and youth empowerment. This past week, the youngest campers (5-7) harvested the season's first Lodi apples, and prepared their own apple pie and ice cream from scratch, felted with local wool, moved our chickens to new pasture and enjoyed their obvious delight, and learned to grow and protect garden plants without chemicals. Scholarships available. For questions, email or call: Lisa Holderness, Deer Ridge Farm & Farm Camp, 802-..., vermontfarmcamp@comcast.net, http://www.vermontfarmcamp.org.

Poultry Meat Processing Available:
Some slots available for the processing of your home grown poultry and waterfowl. Vermont Country Meats will travel at 20 cents per mile to your house or farm and process your birds for you on your time schedule.  There is a minimum number of birds (20).  Per bird charges are $4 for chickens and $10 for turkeys and waterfowl with a $25 set-up fee.  Contact:  Robert McKitty, 802-..., Vermont Country Meats, VtCountryMeats@AOL.COM.

AmeriCorps Positions Available: The Cheshire County Conservation District will hire two AmeriCorps members to work with on their Monadnock Farm and Community Connection Program.  It is a full time position, lasting one year from the start day. The ideal candidates will have interest in supporting the local food system through volunteer management and event planning, as well as interest in laying the foundation for an enduring partnership between Antioch University and the Conservation District to work on regional food and farm issues.  Interested individuals can apply at http://www.americorps.gov.  More information: Amanda Costello, 603.756.2988 ext.116, amanda.costello@nh.nacdnet.net.
 
NOFA NH Call For Presenters: NOFA NH is seeking presenters for our March 6, 2010 Winter Conference. If you are interested in presenting, please send us the following information: Your name, Contact info, Workshop Title, Workshop description, Intended audience.  Our workshops are 1.25 hr in length. Presenters receive free vendor space. Selection is a committee decision. Contact: James Ramanek, NOFANHWC@operamail.com.

Nigerian Dwarf Goats Available: Buck and a wether available, contact Jill for details at jilln@sover.net.
RECIPES
Chunky Broccoli Soup
With Rosemary & Dill Flower
From Katrina Hall,
She's In the Kitchen Blog

Brocc SoupI've been missing broccoli lately. The farmer's markets are loaded with so many glories of the season, especially berries and fruits, that greens have taken a back seat. Lots of swiss chard and my own homegrown kale, but broccoli has gone missing. So today I made a chunky broccoli soup, loaded with garlic, rosemary, and dill flowers - just what I was wanting for a light lunch. I also drifted through the garden, picking herbs and flowers for bouquets and garnishes. The bouquet above has a little of everything - I didn't even notice that the pea shoots had mature peapods until I made the bouquet! Good enough - I popped one in the first cup of soup and nibbled it as I dawdled over lunch.

This soup cooks up quickly and is meant to be served at room temperature, leaving you lots of time for naps and the Sunday paper.

Brocc Soup 2To make enough for 3-4:
2 T. olive oil ( or half butter, half oil)
2 cloves garlic, minced
about 3-4 cups broccoli, chopped, stems separate
1 onion, chopped
2 cups chicken or veggie stock
2 T. fresh rosemary, picked off stem
1 T. fresh dill and dill flowers
salt
freshly cracked pepper

In pot, heat olive oil until hot. Add the garlic and onions and turn down heat to medium. Stir gently, then add the broccoli stems and cook 15 minutes.
Add the stock, broccoli florets, rosemary and dill. Cook covered until the broccoli is just tender. Using an immersion blender, blend soup a bit at a time, stopping when the soup has a thick, chunky texture. Taste and add salt and pepper. Serve with a smile and a daylily!


Have a favorite recipe to share?
Email jen@hannahgrimes.com
LOCAL EVENTS
  FMFree Samples
At the Farmers' Market of Keene
Saturday, August 1, 9am - Noon
Gilbo Ave., Keene


Expand your taste buds' experience; try a new variety of local and in season produce this summer.  The Monadnock Localvore Project will host a Variety Tasting on August 1, 2009 9am - noon at the Farmers' Market of Keene on Gilbo Avenue.   There will be a variety of free samples bought from farmers' market vendors.  If you like what you taste, you can buy it right from the source. There will be no charge for samples, however donations are appreciated.


Aug ChixChickens!
Children's Activities at the Farmers Market of Keene
Saturday, August 1,
9am - Noon

Gilbo Ave., Keene

Learn about our feathered friends and their role on the farm.  Egg puzzles,  egg dissection, and a story! Children and their caretakers can participate in these fun and educational activities.  Sponsored by Stonewall Farm.



Eat Local Month
Farmer's Market Activities For Kids
Tuesdays in August, 10am - 1pm
Farmers' Market of Keene

Learn about ideas for summer fun that also connect you to local food and farmers in the Monadnock Region.  Tuesdays in August there will be kid's crafts and activities at the Farmers' Market of Keene.  Bring your family and come down to Gilbo Avenue to help celebrate New Hampshire Eat Local Month by learning more about ideas for summer fun that also connect you to local food and farmers in the Monadnock Region.  For more information please contact the Cheshire County Conservation District at 603-756-2988 ext.116 or amanda.costello@nh.nacdnet.net.  This event is sponsored by the Cheshire County Conservation District's Monadnock Farm and Community Connection Program, The Monadnock Localvore Project, Stonewall Farm, Hannah Grimes Center, and the Keene Sentinel. 


Food, Inc.
August 7, Film Times Coming Soon!
Colonial Theatre, Keene


In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA.  More at: http://www.foodincmovie.com/about-the-film.php
.


PreservePreparing the Harvest: What to Do With It All?
Tuesday, August 16, 6pm
Herban Living Environmental Education Center, Temple


Pickling, freezing, drying-traditional and simple steps to store your food. $5/person, RSVP preferred: 603-878-0459; http://www.herbanlivingbandb.com/SpecEvent.htm.


Eat, Drink, Community
Keene Young Professional Network Coffee and Community
Friday, August 21, 7:30 - 9:30am, Keene


The next Coffee and Community- Eat, Drink, Community- will feature guest speakers discussing local CSA's and include a coffee tasting. This event will be held 7:30-9:00 am.  Cost if $5 per person which includes breakfast, coffee and of course community - http://kypncoffeeandcommunity2.eventbrite.com.


Bike for Bobvines
Localvore E-Newsletter
June 23, 2009 WEEKLY UPDATE

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scapesGarlic Scapes:

What Are They & What Should I Do With Them???
from  Mariquita Farm


Wondering what to do with garlic scapes that are showing up at the farmers market . . .  or in your garden? As you may know, scapes are the flower stalks found on members of the Allium family (onions, leeks, chives, and garlic). Garlic scapes, which appear on the hardneck garlic varieties, curl upward as they grow, ultimately straighten, and then grow little seed-like bulbs. When the garlic scapes are still in full curl, they are tender and delicious.
 Scapes
Garlic Scape Ideas:
  • You can add sliced scapes to any stir fry recipe. (Chop into two inch lengths, boil for two minutes, then shock in iced water to set the color. Drain and add to stir-fry mix during the last minute of preparation or chop into smaller pieces and sprinkle over pasta, pizza, brushetta, etc.)
  • Great in guacamole and fresh salsa.
  • Chop & add to softened cream cheese.
  • Add chopped fresh scapes when serving a light garlic soup.
  • Use them as you would green onions, they're just better.
  • An excellent addition to stocks....and much Asian cuisine.
More recipes at: Mariquita Farm's Website




Fresh
What's Fresh This Week


At the Keene Farmers' Market:


Abenaki Springs Farm: Chard, Cilantro, Dill, Garlic Scapes, Kale, Lettuce Mix, Peas, Spinach, Strawberries, Zucchini

Alstead Center Farm: Asian Greens, Beet Greens, Carrots, Chard, Chives, Chard, Cilantro, Garlic Scapes, Mizuna, Arugula, Lettuce, Parsley

Basin Farm: Potted Herbs, Broccoli, Cauliflower, Chard, Garlic, Garlic Scapes, Escarole, Lettuce, Mustard, Onions, Salad Mix, Tomatoes, Turnips, Peas, Potatoes

Bow Riggs Cattle Company: Black Angus Beef

Bob's Bread: Bread - Saturdays Only!

Cheshire Garden: Grows raspberries, blackberries, elderberries, blueberries, strawberries, currants, peaches, pears, plums, tomatoes, peppers, garlic and herbs to make low-sugar preserves, mustards and condiments in their own professional kitchen - Saturdays Only!

Orchard Hill:
Bread and Cookies - Tuesdays Only!

Milkweed Farm:  Bok Choy, Chard, Kale, Kohlrobi, Salad Greens, Lettuce, Mizuna, Peas, Garlic Scapes, Radishes

Porkside Farm: Pork and Grass-Fed Beef - Saturdays Only!

Sawyers Farm: Maple Sugar & Syrup, Maple-Covered Nuts - Tuesdays Only!

Stonewall Farm: Baby Beets, Carrots, Garlic Scapes, Ground Beef, Parsley, Dill, Mesclun, Spinach - This Saturday: Raw Milk!  Come Try A Taste!

Sunset Farm: Potted Plants, Lettuce, Salad Mix, Strawberries

With Good Reason: Granola, Nuts, Brownies

Located on Gilbo Avenue in Keene 
Every Tuesday and Saturday from 9am - 2pm



HealthySustainability Project's Healthy Foods Breakfast 
Saturday - Sunday, June 27th-28th, 8am - Noon
Gilsum Rock Swap, Gilsum Community Center

Support the Sustainability Project while you enjoy good company and a healthy cuisine. Most of what will be served is organic and from local farmers, bakers, and businesses.  Learn about local efforts to encourage a healthy consciousness for earth-friendly produced food within our region.  More information at: http://www.emersonbrookforest.org.

Sustainability Project Logo



ForageForaging and Wild Harvesting
Sunday, June 28, 2-6pm
Herban Living Farm, Temple


Nothing connects us more to Earth and our Nature than the act of eating.  In the second of three day-long seasonal journeys, the participant will learn to identify wild edible plants that grow in this region with Tim Keating. The day will include a slide show of common edible plants. Discussion of the psychology, ecology and spiritual aspects of foraging for food and a co-operative potluck meal and celebration of the food we've gathered that day. A third workshop will be held on July 26. $30/session, $50/bring a friend. More information at http://www.herbanlivingbandb.com or call 603-878-0459.
 
 

June Localvore Newsletter: Compost

June 2009 Localvore Challenge:
Reclaim Your Food: Compost!


Compost

Also In This Issue:

Enjoy the harvest!

Jen Risley
Hannah Grimes Center Program Coordinator
jen@hannahgrimes.com
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View our June Localvore E-Newsletter here.

 
 
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