Monadnock Localvore Project

  (Keene, New Hampshire)
Get Fresh, Pick Local
[ Member listing ]

August Localvore Newsletter: NH Eat Local Month

To see this newsletter in your browser, Click here.
Bookmark:    add to   add to technorati Technorati   add to Digg Digg   add to Google Google   add to stumbleupon StumbleUpon

Post a Comment:
Comments are closed for this entry.

RSS feed for Monadnock Localvore Project blog. Right-click, copy link and paste into your newsfeed reader

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.
Herban Living Farm
242 General Miller Highway
Temple, NH 03084

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 at

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?

Grafton Village Cheese
at the Hannah Grimes

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.

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-...,,

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  More information: Amanda Costello, 603.756.2988 ext.116,
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,

Nigerian Dwarf Goats Available: Buck and a wether available, contact Jill for details at
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
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?
  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  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:

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;

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 -

Bike for Bobvines