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(Keene, New Hampshire)
Get Fresh, Pick Local
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If you have trouble viewing the August Monadnock Localvore E-Newsletter featuring local meat & NH Eat Local Month, please click here: August Monadnock Localvore Newsletter
Posted by Jen
@ 05:48 PM EDT
Monadnock Localvore E-Newsletter
August 2010
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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.
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.
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Featured Localvore Events
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.
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Farm of the Month: 
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
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Product of the Month:
 Yankee 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.
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Recipe of the Month:
Lamb Navarin
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).
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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. |
News & Resources
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.
Farmers 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.
Burger & 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.
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.
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Posted by Jen
@ 05:45 PM EDT
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Monadnock Localvore E-Newsletter
August 2009
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New
Hampshire Eat Local Month
& Farmers' Market Week
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:
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Enjoy the harvest!
Jen Risley
Hannah Grimes Center Program Coordinator
Monadnock Localvore Project Steering Committee Member
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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.
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View the 2009 Monadnock Localvore Calendar. |
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 FlyerAugust: Blueberries
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?
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Grafton Village Cheese
at the Hannah Grimes Marketplace
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 From 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. 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.
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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.
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Chunky Broccoli Soup
With Rosemary & Dill Flower
From Katrina Hall, She's In the Kitchen Blog
 I'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.
 To 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!
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 Free 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.
 Chickens!
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.
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.
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Preparing 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.
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Tags: blueberries local hampshire new eat
Posted by Jen
@ 07:23 PM EDT
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