Monadnock Localvore Project

  (Keene, New Hampshire)
Get Fresh, Pick Local
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October Localvore Newsletter: Gleaning & Grass-Fed Animals

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Monadnock Localvore E-Newsletter

October 2009

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


- 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

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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.

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.


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
BoRiggsBo-Riggs Cattle Company
469 South Rd
Sullivan, NH 03445

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

Brookfield Farm
Holly and Christian Gowdy
460 Old Drewsville Road
Walpole NH 03608

The Milkhouse at Great Brook Farm
Cindy Westover
437 County Rd
Walpole, NH 03608

Pitcher Mountain Farm
Charles and Charlotte Faulkner
2110 Route 123 North
Stoddard, NH 03464
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.
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
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
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?
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.

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:
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