Author Archives: Jill Hall

Seacoast Eat Local Awarded USDA Grant

Seacoast Eat Local is pleased to announce that it has been awarded the Farmers’ Market Promotion Program Grant from the USDA. This is a 3 year grant to the organization, effective immediately, which will deliver an approximate total of $176,000 in funding to support staff and programs designed to effectively promote and enhance area farmers’ […]

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Morgan’s Post: Vegan Oyster Mushroom Risotto

While at the market this past Saturday I was looking for new ingredients to try in recipes, and I happened to see some oyster mushrooms. I have made this recipe before with Portobello mushrooms and wanted to give it a try with a different kind. This is great as a side dish but it can also stand […]

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Morgan’s Post: Carrot Ginger Soup

As it starts to get colder out I always crave soup or something warm. This carrot ginger soup is perfect for those chilly days when you just can’t get warm enough. After making this, I have to say I have a new favorite soup, the ginger gives it a nice kick and the butternut squash […]

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Morgan’s Post: Creamy Tomato Basil Dip

Tomato and basil is one of my favorite flavor combinations and this dip is perfect for all the parties and family get-togethers this fall. The cheesy and creamy texture almost reminds me of an alternative queso dip. If you are making this as a dish to bring to a party you could even sprinkle some […]

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Charlotte’s Recipe: Homemade Applesauce

It’s apple season! Here is a quick and easy homemade applesauce recipe that your kids will love! Ingredients: ~ 9 medium sized apples (experiment with different varieties!) 1 cup of water 1 half of a lemon’s juice 1 teaspoon cinnamon (or as much as you like – try using a variety of fall spices!) sugar […]

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Morgan’s Post: Roasted Sunchokes

Looking at a sunchoke, you may ask yourself, “is this ginger or an odd type of potato?” You may be surprised to find out it is neither, it’s actually a unique root vegetable that comes from a particular species of sunflower. They are a great substitute for potatoes especially for diabetics because they contain only […]

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Charlotte’s Post: Chinese Cabbage Salad Recipe

Chinese Cabbage Salad Ingredients: Salad   1 medium sized Chinese cabbage or cabbage, chopped 1 bunch of scallions, thinly sliced 3 tablespoons of sesame seeds 1 handful of almonds 1 packet of ramen noodles, uncooked/without the seasoning and cut into small bits Vinaigrette ½ cup olive oil ¼ cup red wine vinegar ¼ cup of sugar […]

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Morgan’s Post: Seacoast Eat Local’s Newest Intern

Hello everyone! My name is Morgan Lebrun and I am a senior at the University of New Hampshire studying Nutrition and Dietetics. I am excited to have started my internship with Seacoast Eat Local and can’t wait to see what this fall brings. I am eager to have the opportunity to work with such an […]

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Sausage Making Workshop with Short Creek Farm

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Charlotte’s Recipe: Grilled Pesto and Vegetable Pizza

Ingredients: 1 pizza dough 2 cups loose kale leaves, stems removed 1 medium summer squash, thinly sliced 1 medium pepper, chopped 1 large tomato, thinly sliced 4 oz. pesto Topped with mozzarella or goat cheese  Directions: Prep your vegetables. Lightly sauté the summer squash, pepper and kale(add the kale last and sauté it only for […]

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