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(Keene, New Hampshire)
Get Fresh, Pick Local
[ Member listing ]
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
Localvore E-Newsletter
June 23, 2009 WEEKLY UPDATE
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 Garlic 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.
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.
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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
What's Fresh This Week
At the Keene Farmers' Market:
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
Sustainability 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.
Foraging 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 .
Posted by Jen
@ 03:22 PM EDT
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