(Keene, New Hampshire)
Get Fresh, Pick Local
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Monadnock Localvore E-Newsletter
October Localvore Topics:Mooo-ving Into Fall With
Gleaning & Grass-Fed Animals
Monadnock Localvore Project
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.
Gleaning 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.
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.
Generations of Family Business
Tuesday, October 27, 7pm
Stonewall Farm in Keene
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
Bo-Riggs Cattle Company469 South Rd
Sullivan, NH 03445
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.
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
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."
242 Chesterfield Road
Keene, NH 03431
Holly and Christian Gowdy
460 Old Drewsville Road
Walpole NH 03608
The Milkhouse at Great Brook Farm
437 County Rd
Walpole, NH 03608
Pitcher Mountain Farm
Charles and Charlotte Faulkner
2110 Route 123 North
Stoddard, NH 03464
Super Ketchupat the Hannah Grimes Marketplace
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.
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.
|Creamy Carrot and Rice Casserole
From Farmer John's Cookbook
Butter for greasing the baking dish
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
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
the heat to a simmer; cook, uncovered, until very tender, 10-12
minutes. Drain carrots, reserving the stock. Let the carrots cool for
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.
Make Your Own Cider
Saturdays in October, 11am- 2pm
Stonewall Farm, Keene
Annual Farm Day
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
Saturday, October 3, 9am
Old Ciderpress Farm, Westmoreland
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: gleaning pork beef
Posted by Jen
@ 03:38 PM EDT
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