Annual Pumpkin Smash at the Portsmouth Farmers’ Market October 25th


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For the Love of Local Farmers, Eat Your Produce! (Segment 3: Butternut Squash)

For the Love of Local Farmers, Eat Your Produce!
Kayla Parker, Seacoast Eat Local Intern

For the Love of Butternut Squash!
While the leaves on the trees are changing, so is the variety of squash at our farmer’s markets. Found in a vast array of colors, winter squash is harvested in its fully matured state, with a hard rind that must be removed, and large seeds that are perfect for roasting. For me the butternut squash is particularly nostalgic, reminding me of coming in from a cool fall day of jumping in piles of leaves to the aromas of this sweet squash baking in the oven.


Why You Should Love the Butternut Squash

With a sweeter taste than some of the other squash varieties, comes a slightly higher sugar content and more calories per serving with 82 calories per one cup cubed. However, with its high vitamin A content at 457% DV it’s totally worth the splurge! Vitamin A is essential to healthy vision, and also aids in cell differentiation during cell reproduction. Butternut squash is also a good source of vitamins C and E, along with essential B vitamins: thiamin, niacin, and B6. It is also a great source of potassium and manganese. Manganese is essential for healthy bone structure, helps regulate blood sugar levels, and aids in the metabolism of protein and fats.

Nutrient profile and facts from

How to Love the Butternut Squash
Butternut squash can be enjoyed in a variety of ways, from baked to mashed, to pureed into soups and bisques. It is one of my favorites, and I love it in all of these forms, but this week I wanted to find a recipe that was unique and that I have never tried before.

Butternut Squash Muffins


Ingredients: Makes 12 small muffins
1/2 pound peeled, seeded and cubed butternut squash
1 1/2 cups all-purpose flour*
2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup milk
1 egg, beaten
1 tablespoon butter, melted

*I used gluten free flour with xanthum gum added and it worked just as well

Preheat oven to 400 degrees F
Lightly grease a 12 cup muffin pan.

In a medium saucepan with enough water to cover, boil squash 15 minutes, or until tender. Remove from heat, drain, and puree in a food processor. Add butter, egg, and milk and process for an additional 30 seconds.

In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.Fold squash mixture into dry mixture just until moist.

Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 18-20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Remove from muffin pan and cool on a wire rack.

Recipe modified form

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Preserving the Harvest: Canning Cranberry Apple Jam

thumbnailPreserving the Harvest: Cranberry Apple Jam
UMaine Cooperative Extension
Kittery Adult Education Program, Williams Avenue, Kittery, ME
Tuesday, October 28, 2014
5:30-8:30 pm

This flavorful fall jam is great for holiday meals and gifts. Come learn safe way to preserve fall fruits with University of Maine Cooperative Extension staff and Master Food Preserver volunteers. We will learn how to safely preserve fruit using the hot water bath method. Participants will receive recipes and a jar of jam. Please bring a pot holder with you to class.

For more information:

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North Country Fruit & Vegetable Seminar and Trade Show

tomatoesWinter is just around the corner and so is the North Country Fruit and Vegetable Seminar and Trade show!

Registration is due in by this Tuesday, October 21.

This year’s event will be held on October 30th at the Mountain View Grand Resort. The daylong event will feature the always popular entomologist Alan Eaton who will focus on updates on North Country squash & sweet corn insect monitoring, and Spotted Wing Drosophila. This will be a great chance to get your insect questions answered.

Sustainable Horticulture Specialist Becky Sideman will be joining us again to share her results from a trial on overwintering onions, and a disease resistant variety trial on tomatoes.onion
New this year, Iago Hale, Assistant Professor of specialty crop improvement will be discussing his findings from hardy kiwi research. These kiwis aren’t what you find in the supermarket, but a favorite of gardening pioneers. We’ll also be facilitating a farmer to farmer exchange on growing crops for seed production.”
Lunch will be prepared by the Mountain View Grand and will feature a seasonal, local fare. Guests are encouraged to attend early and visit the trade show where a variety of agriculture vendors will be on hand.



To register visit:

See more here.

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Seacoast Food Swap, October 19

logoJoin the October Food Swap on Sunday, October 19th at Blue Moon Evolution in Exeter, NH, to swap homegrown, handmade, or foraged edible delights with like-minded food lovers from the NH Seacoast region:

October Food Swap
Seacoast Food Swap
Blue Moon Evolution, Clifford Street, Exeter, NH
Sunday, October 19, 2014
2–4 pm

What: A food swap is part silent auction/part village marketplace/part fun-loving open house where your homemade creations (breads, preserves, special concoctions, canned goods, etc.) become your own personal currency for use in swapping with other participants. Bring an assortment of your homemade edible specialties (and even a few non-edibles, such as: lip balm, soaps, etc.) to exchange for other handcrafted delights. We will provide swapping cards, name tags, and organization for the event. You will be given the opportunity to offer trades in a silent-auction type format, and you will be free to choose which trades to accept for your products.

Who: We welcome everyone, as long as you bring something you made, grew, or foraged yourself. You must pre-register at the Eventbrite link to attend. Also, remember that there is a limited number of tickets, so if for some reason you cannot make it, let us know and we can adjust the guest list accordingly. If you plan to bring a family member or friend who will be participating, we ask that they register separately. Non-swapping guests are welcome to come and observe, but please be considerate of our space limitations.

Cost: To help cover supplies, tables, venue costs, etc., we are accepting donations at the event.

On the day of the swap, please bring your crafted goods and arrive promptly at the start time. The first half-hour of the event is dedicated to swapper sign-in and set-up, and we’ll begin swapping once everyone’s settled in. If you have any questions whatsoever, please send a private message or an email to

For more information:

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Eat Fresher Fish, Support Seacoast Fishermen — Join NH Community Seafood


From NH Community Seafood:

Greetings Fresh and Local Fish Lovers! We are excited to announce that our third and final CSF session this year will start next week (Oct 13) and run through the first week of December (Dec 5). IF you sign up before this Monday, you will still be able to enroll for the full third season. If you miss Monday’s deadline, don’t worry because we will still offer pro-rated enrollment for the first two weeks.

This season will bring to an end a very exciting and positive second year of operations. We’ve seen membership more than double; we now have 15 drop off locations throughout the state, and we’ve enrolled 10 high end restaurants in our RSF program. This is all thanks to you, and thanks to your interest and support in our unique organization.

We continue to face very difficult fisheries management challenges, which continue to threaten the existence of small scale fishing and “day boat” fishing practices that yield the unique “day boat” fish that we all love so much. New Hampshire has one of the last remaining day boat fisheries in New England, and we think our best chance of survival is to get our fish to you and entice you through your taste buds to be a champion for fresh and local seafood.

This season, we expect the return of Yellow Tail Flounder along with White hake, Atlantic Pollock, Gulf of Maine cod, Acadian redfish, Dayboat Cape Shark, Monkfish Tail, and the possibility of local Steelhead Trout (pending supply).

So join us, sign up online at:

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Chicken Harvesting & Processing, October 19

Chicken Harvesting & Processing
Greater Seacoast Permaculture Group
Barrington, NH
Sunday, October 19, 2014
1 – 5pm
$20–30 sliding scale ($10 deposit per person)

In this workshop, we will cover the basic considerations behind culling poultry (particularly chickens and ducks) including timing, selection, preparation, equipment, killing, butchering, preservation, clean-up, and cooking. Some anatomy and the most common age-related health issues for poultry will be covered. You’ll have the opportunity to observe and participate in this process from beginning to end, with the goal of preparing all participants to bring a good death to their birds at an appropriate time. We will conclude the workshop with a potluck meal, including a chance to sample some of our freshly cooked chicken. We’ll also have some discussion of the ethics and realities of being omnivores!

For more information:

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For the Love of Local Farmers, Eat Your Produce! (Segment 2)

Segment 2: For the Love of Eight-Ball Zucchini!
Kayla Parker, Seacoast Eat Local Intern

Every week just before the close of the Portsmouth farmer’s market, I walk around with my cart asking the farmers if they would like to donate any food to our local food pantry (part of Seacoast Eat Local’s Gleaning program). All are very generous, and I end up with a wonderful variety of donations.

IMG_2733Kayla at market

Last week when I did my normal rounds Kelsey, a fellow classmate who works at Heron Pond Farm’s stand, told me to help myself to some of their “eight-balls”. I looked around, a little confused because I wasn’t too sure what those were. Kelsey, noticing my confusion pointed to a crate of little round green and yellow zucchini’s and I headed over to them. As I picked them up I asked her what people usually did with them. She told me most people prepared them just like any other type of zucchini, but they are perfect for stuffing!

Why You Should Love the Eight-Ball Zucchini

The eight-ball zucchini is a variety of summer zucchini not typically seen at the grocery store, but don’t let this throw you off. It has the same nutritional profile as the long slender types, and can be used in different ways thanks to its unconventional round shape.

One average sized eight-ball (just over 300 grams) contains approximately 50 calories, including 1 gram of fat (mostly Omega-3 from its seeds) 11 grams carbohydrate (four of which are dietary fiber), and 4 grams of protein. It is a good source of Vitamin A, and a very good source of potassium, manganese and vitamins C, K, B2, and B6.
Nutriient profile from

How to Love an Eight-Ball Zucchini
Stuffed Local 8-Ball Zucchini
Makes 4 servings


4 8-ball zucchini
1/2 onion, chopped
1 red bell pepper, chopped
4 medium sized mushrooms chopped
2 tsp. olive oil
1 lb. very lean ground grass-fed beef (less than 10% fat)
1 tsp. seasoning blend of choice*
1 tsp. minced garlic
1/4 cup finely chopped fresh basil
4 oz coarsely grated cheese of choice**
1/4 cup tomato sauce
Salt and pepper to taste

*I used a rosemary, thyme, marjoram, and fennel blend
**I used a local raw milk cheddar

Preheat oven to 375 F. Cut stem and flower ends off zucchini, trimming off the smallest possible amount of the skin and taking care to cut it off evenly, since this will show. Cut zucchini in half lengthwise, then using a pointed teaspoon or melon baller, scoop out most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin. If your zucchini are rolling around a lot, you can cut a thin slice on the bottom side of each to make them sit up. Chop the removed flesh and seeds and set aside in a large mixing bowl.

Heat olive oil in heavy frying pan and saute chopped onions, mushrooms, and peppers until they are just starting to soften, about 5 minutes. (They will cook more in the oven, so they don’t need to be fully cooked at this point.) Remove and add onions, mushrooms, and peppers to the chopped zucchini flesh, pouring off any excess liquid. Add ground beef to the hot pan and cook until starting to brown. When meat is about half cooked, add seasoning of your choice and garlic then continue to cook until meat is well browned, breaking it into small, pieces with the side of your turner. Remove and drain cooked ground beef then add to mixing bowl.

Add chopped basil, cheese, tomato sauce, meat to vegetable mixture, and gently combine. Add salt and pepper to taste.

Choose a roasting pan with sides at least two inches high and just big enough to hold the zucchini. Spray pan with nonstick spray or a light misting of olive oil. Stuff zucchini with stuffing mixture, packing in as much as you can into each zucchini, and mounding it up as high as you can, until all stuffing is used.

Put zucchini into roasting pan, putting them close together so they hold each other stuffing-side up. Roast uncovered about 20 minutes, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.

Recipe modified from

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Maine Cheese Guild: Open Creamery Day 2014, October 12

Open-CreameryAs the hardwood foliage bursts in a blaze of colors on Columbus Day weekend, take in the spectacular sights and taste some award-winning cheese during the Maine Cheese Guild’s annual Open Creamery Day on Sunday, October 12th:

Open Creamery Day 2014
Maine Cheese Guild
Sunday, October 12, 2014
11am – 3pm (unless otherwise noted)

Visit many of Maine’s cheese makers in their creameries, meet the animals, and learn the stories behind Maine’s more than 150 artisan cheeses. Along the way you can also visit a farmers’ market, stop at an orchard, explore one of Maine’s premier breweries or wineries, pick fruit at Maine’s legendary orchards, and drop-in on one of the many artisan bread makers our state has to offer. You’ll love the views, and the taste of Maine cheese, straight from the source, will be the best memory of all!

For more information:

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Quark Fest at Brookford Farm, October 11

DSCN0620-650x487Celebrate the harvest at Brookford Farm’s Annual Quark Fest on Saturday, October 11th:

Quark Fest
Brookford Farm, West Road, Canterbury, NH
Saturday, October 11, 2014
11am – 3pm

There will be many activities for the entire family to enjoy, including: hayride tours, creamery tours, food demonstrations, farm food for sale, live music, kids activities and, of course, the Quark Recipe Contest, where you could win a free Fall/Winter Vegetable Share.

Schedule of Events:

Hay Ride Farm Tour – Starting at 11:00am
Quark Making Demonstration / Creamery Tour – 11:30am & 2pm
Quark Contest – Entries by 12pm
Fermentation Demonstration – 1:30–2pm
Quark Contest Judging – 2:30pm
*Music – All Day!
Food – All Day!
Grain Milling – All Day!
Games – All Day!

*Music Schedule is as follows:
Jeff Warner at 11–11:4 am, 12:15–1pm and 2:15–3pm
Drumming Group 1–2pm

For more information:

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