Monadnock Localvore Project

  (Keene, New Hampshire)
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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 monadnockbuylocal@gmail.com 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 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.

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
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


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 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).

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.

Monadnock Region Events

Growing, Identifying & Using Culinary
Medicinal Mushrooms

NOFA-NH
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 nhhn@nofanh.org.



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: www.slowfoodmonadnock.com.



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: www.nofasummerconference.org.


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, info@postoilsolutions.org.


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


News & Resourcesfork knife
Struggle
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.


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.

Fritz
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 email:MonadnockCommunityMarket@gmail.com.

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Localvore E-Newsletter
June 23, 2009 WEEKLY UPDATE

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scapesGarlic Scapes:

What Are They & What Should I Do With Them???
from  Mariquita Farm


Wondering what to do with garlic scapes that are showing up at the farmers market . . .  or in your garden? As you may know, scapes are the flower stalks found on members of the Allium family (onions, leeks, chives, and garlic). Garlic scapes, which appear on the hardneck garlic varieties, curl upward as they grow, ultimately straighten, and then grow little seed-like bulbs. When the garlic scapes are still in full curl, they are tender and delicious.
 Scapes
Garlic Scape Ideas:
  • You can add sliced scapes to any stir fry recipe. (Chop into two inch lengths, boil for two minutes, then shock in iced water to set the color. Drain and add to stir-fry mix during the last minute of preparation or chop into smaller pieces and sprinkle over pasta, pizza, brushetta, etc.)
  • Great in guacamole and fresh salsa.
  • Chop & add to softened cream cheese.
  • Add chopped fresh scapes when serving a light garlic soup.
  • Use them as you would green onions, they're just better.
  • An excellent addition to stocks....and much Asian cuisine.
More recipes at: Mariquita Farm's Website




Fresh
What's Fresh This Week


At the Keene Farmers' Market:


Abenaki Springs Farm: Chard, Cilantro, Dill, Garlic Scapes, Kale, Lettuce Mix, Peas, Spinach, Strawberries, Zucchini

Alstead Center Farm: Asian Greens, Beet Greens, Carrots, Chard, Chives, Chard, Cilantro, Garlic Scapes, Mizuna, Arugula, Lettuce, Parsley

Basin Farm: Potted Herbs, Broccoli, Cauliflower, Chard, Garlic, Garlic Scapes, Escarole, Lettuce, Mustard, Onions, Salad Mix, Tomatoes, Turnips, Peas, Potatoes

Bow Riggs Cattle Company: Black Angus Beef

Bob's Bread: Bread - Saturdays Only!

Cheshire Garden: Grows raspberries, blackberries, elderberries, blueberries, strawberries, currants, peaches, pears, plums, tomatoes, peppers, garlic and herbs to make low-sugar preserves, mustards and condiments in their own professional kitchen - Saturdays Only!

Orchard Hill:
Bread and Cookies - Tuesdays Only!

Milkweed Farm:  Bok Choy, Chard, Kale, Kohlrobi, Salad Greens, Lettuce, Mizuna, Peas, Garlic Scapes, Radishes

Porkside Farm: Pork and Grass-Fed Beef - Saturdays Only!

Sawyers Farm: Maple Sugar & Syrup, Maple-Covered Nuts - Tuesdays Only!

Stonewall Farm: Baby Beets, Carrots, Garlic Scapes, Ground Beef, Parsley, Dill, Mesclun, Spinach - This Saturday: Raw Milk!  Come Try A Taste!

Sunset Farm: Potted Plants, Lettuce, Salad Mix, Strawberries

With Good Reason: Granola, Nuts, Brownies

Located on Gilbo Avenue in Keene 
Every Tuesday and Saturday from 9am - 2pm



HealthySustainability Project's Healthy Foods Breakfast 
Saturday - Sunday, June 27th-28th, 8am - Noon
Gilsum Rock Swap, Gilsum Community Center

Support the Sustainability Project while you enjoy good company and a healthy cuisine. Most of what will be served is organic and from local farmers, bakers, and businesses.  Learn about local efforts to encourage a healthy consciousness for earth-friendly produced food within our region.  More information at: http://www.emersonbrookforest.org.

Sustainability Project Logo



ForageForaging and Wild Harvesting
Sunday, June 28, 2-6pm
Herban Living Farm, Temple


Nothing connects us more to Earth and our Nature than the act of eating.  In the second of three day-long seasonal journeys, the participant will learn to identify wild edible plants that grow in this region with Tim Keating. The day will include a slide show of common edible plants. Discussion of the psychology, ecology and spiritual aspects of foraging for food and a co-operative potluck meal and celebration of the food we've gathered that day. A third workshop will be held on July 26. $30/session, $50/bring a friend. More information at http://www.herbanlivingbandb.com or call 603-878-0459.
 
 
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