Monadnock Localvore Project

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

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August Monadnock Localvore Newsletter


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 for more information.

Eat Local Month 2010
View Statewide NH Eat Local Events.
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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  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  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

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

East Hill Farm
Dave  Adams
460 Monadnock St.
Troy, NH  03465
(603) 242-6495   

Pitcher Mountain Farm
Dave Weaver
2110 Rte 123N
Stoddard, NH 03462
(603) 446-3350

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

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

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,, 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;

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!

*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  Make sure to include the best way to contact you.

Monadnock Region Events

Growing, Identifying & Using Culinary
Medicinal Mushrooms

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

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:

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:

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,

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

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

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.

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

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August Localvore Newsletter: NH Eat Local Month

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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

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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