Getting the Kids Involved — Kathy Gunst and The Outdoor Classroom in South Berwick

By Debra | Published: May 24, 2013

An interview with local chef and author Kathy Gunst about d her work with the program Outdoor Class in South Berwick, from the Portland Press Herald:

Q&A with Kathy Gunst

Through the program (Outdoor Classroom), how do you work at helping kids appreciate the connection between their food and the people who produce it? What has the impact been? Was there a memorable result?

The whole point of the program is to teach kids that food grows from the ground up, not in the grocery store. We strive to teach the kids about the joys of healthy eating. For instance I made smoothies recently with the Pre-K and Kindergarteners using a variety of local fruit and some exotic fruits. We learned about the concept of locally grown food and why it’s better. And we learned that you don’t need sugar to eat something sweet and delicious. The kids were so into creating their own recipes for smoothies and seeing how sweet and delicious blended fruit and yogurt and fruit juice can be–without a speck of processed sugar.

The connection is obviously made when kids plant a seed in dirt and water it and watch it grow. They then harvest the food and I come into school and we cook it. The entire cycle happens by the kids doing the “work” and reaping the rewards. There is no more direct lesson than that!

What is on the horizon for the project? Goals for the future?

The future of this program is to grow more food, get more parents and teachers involved, and continue the good work that had been started these last few years. It’s been deeply rewarding to watch kids who think they “hate” certain fruits and vegetables and watch them turn on to the glories of good, freshly grown food. We have also slowly changed some of the food served in the cafeteria. The goal is to integrate the food grown in the hoop house with the food served in the cafeteria. This is more of a long-term goal and one everyone at the school seems open to and excited about.

What challenges did you face, if any, when you developed the program?

The challenge is always finding the funds and keeping the enthusiasm going. Although with teachers like Kate Smith and others there is no fear this program will die. Read more…

Posted in eating locally in the media, local food in schools | Leave a comment

Fermenting Food for Better Nutrition Workshop, June 2

By Debra | Published: May 24, 2013

Fermenting Food for Better Nutrition Workshop
Slow Food Seacoast
Heron Pond Farm at Eastman’s Corner, Routes 150/ 107, Kensington, NH
Sunday, June 2, 2013
2 – 5 pm

Traditional cultures through the world eat fermented and cultured foods a regular part of their daily diet. Learn how you can easily make these foods at home using a lacto-fermentation method. Lacto-fermentation uses the beneficial organisms found in the whey of yogurt as a “starter” for fermenting all types of fruits and vegetables. We’ll talk about why these foods are so important to a healthy digestive system. We’ll discuss other ways that you can make small changes to the way you prepare your food to make it more digestible and therefore save your body’s energy for other health building activities.

$35 per person, $30 for Slow Food USA members, limited to 12. Ticket cost includes veggies, materials and jars. A complete agenda will be emailed to you once you register.

About the presenters:

Cate Aichele discovered fermented foods as a mother trying to create a more healthy diet for her family. She is a dedicated locavore, foodie and herbalist with a strong commitment to sharing her knowledge of health and nutrition. She has taken and taught numerous workshops on the basics of lacto-fermentation.

Alison Magill is the co-leader of Slow Food Seacoast and learned how to ferment foods from a workshop led by Cate five years ago. Since then she has continued to explore the possibilities for better health that can be realized through eating the “original condiments”: fermented and cultured foods.

 For tickets and more information: http://slowfoodseacoast.givezooks.com/events/fermentation-workshop-june-2-2013

Posted in learning, nutrition, putting food by | Leave a comment

Community Supported Fisheries: NH Community Seafood, Salt + Sea

By Debra | Published: May 23, 2013

The Seacoast is now host to two CSFs, or Community Supported Fisheries — NH Community Seafood, and Salt + Sea. Both are currently offering shares, with various drop-off sites beginning in early June.

NH Community Seafood

With 5 different sites to pick from — Dover, Rye, Portsmouth, Kensington, and Durham — this newly formed CSF also offers the option to join as a consumer or shareholder member. Choice of distributed shares include a full or half-share of ground fish, or a bi-weekly share of “underdog” fish. The first drop-off is scheduled for Monday, June 10th. For more information: www.nhcommunityseafood.com

Salt + Sea

Based in Portland, ME, Salt + Sea recently added Kittery Point to their selection of 10 different drop-off sites in Southern Maine. The Kittery Point Congregational Church will host pick-ups on Wednesday evenings from 5 to 6 pm, with the first one scheduled for June 5th. Members can opt for single or double shares of fish or shellfish, or combination of seafood. As with NH Community Seafood, delivery of individual shares can be postponed with enough advanced notice. For more information: www.saltandsea.me

Posted in CSAs/CSFs, seafood | Leave a comment

Celebrating Lesser-Known Fish

By Debra | Published: May 23, 2013

The 2013 NH Fresh and Local Seafood Kickoff event this Sunday, May 26th, at the Portsmouth Pier seeks to inform local diners of underutilized species. From Seacoastonline.com:

Enjoying esser-known fish in Portsmouth

An event at the Commercial Fishing Pier on Sunday intends to help New Hampshire fishermen cope with drastic cuts to catch limits on the most popular fish species by raising awareness about how delicious some lesser-known species can be.

The 2013 N.H. Fresh and Local Seafood Kickoff is an inaugural event that organizers hope will help spread the word about underutilized species such as redfish, soft-shell lobster, hake, pollock and dogfish. While fishermen are struggling under the weight of major quota cuts, including a 78 percent cut to Gulf of Maine cod catch limits, their quotas for these other species are stronger and increased demand could help the fishermen survive in these difficult times.

The problem, said organizer Gabriela Bradt, a fisheries extension specialist at the University of New Hampshire Cooperative Extension, is that most consumers are not aware of how the other species can be properly utilized and stick to the more-popular haddock and flounder.

“The community can play an important role in sustaining our 400-year-old fishing heritage,” said Erik Chapman, also with the UNH Cooperative Extension.

The event, which runs from noon to 3 p.m., will provide participants a chance to meet their local fishermen, learn more about how the industry works and taste some unique dishes prepared by some of the area’s top chefs. Chefs from Portsmouth’s Black Trumpet Bistro, 100 Club and Moxy, the Oaks Country Club in Somersworth, and Stages at One Washington in Dover, will all be on hand to produce dishes utilizing the lesser-known species.

Redhook Ale Brewery will also be on hand serving samples of its Black Lobstah Lager, made with New Hampshire-caught lobster.

Erik Chapman said the goal of the event is to draw attention to the different layers of access consumers have to local, fresh seafood. Fresh-caught fish can be found at restaurants, sellers such as Taylor Lobster and Seaport Fish, and through groups like N.H. Community Seafood, a new multi-stakeholder cooperative aimed at connecting Seacoast residents with their local fishermen. Read more…

For more information and tickets: www.events.unh.edu/RegistrationForm.pm?event_id=14944

Posted in events, seafood | Leave a comment

GWRLT Farm-to-Chef Celebration, August 4

By Debra | Published: May 22, 2013

Tickets are now on sale for this delicious way to benefit land conservation while supporting local farms, foods and businesses — Great Works Regional Land Trust’s Farm-to-Chef Celebration with Chef Evan Hennessey!

A Farm-to-Chef Celebration to Benefit Great Works Regional Land Trust
Beach Plum Farm, Ogunquit, ME
Sunday, August 4, 2013
4 – 7 pm

Fancy an exchange with Chef Evan Hennessey of Flavor Concepts and Stages at One Washington while you sample farm-fresh canapés? Care to delight in several dishes created with locally-raised meat, produce and cheese, and desserts by local pastry chefs? Hope to meet local farmers, vintners and brewers? Please join us at seacoast Maine’s newest summer event, to benefit Great Works Regional Land Trust.

Tickets $75 each, all inclusive:

• one signature cocktail or nonalcoholic equivalent
• delicious tasting menu created by Chef Hennessey from local ingredients
• dessert tasting from area pastry chefs
• samplings of local beer and wine
• the chance to interact with Chef Hennessey and area farmers
• an opportunity to support GWRLT and conservation in a stunning setting
• the ability to show your support for local farms, foods and businesses

Purchase your tickets now (Only 85 tickets will be sold)

“Events such as this at Beach Plum Farm are a critical part to our understanding of food and how to cook it. As a chef who invites knowledge from agriculture and science into the kitchen; the more I know and can be in touch with, the better I can help bridge the gap between farmer and consumer. It is our civic duty to work with the farmers, ranchers, and fishermen around our community in order to preserve our history and ensure our future.” — Chef Evan Hennessey

For more information: www.gwrlt.org

Posted in farmland, local food in local restaurants | Leave a comment

Film: “A Place at the Table”, May 29

By Debra | Published: May 22, 2013

Posted in film, food security, SNAP/EBT | Leave a comment

Chickens 101: Care and Maintenance of a Healthy Layer Flock, May 30

By Debra | Published: May 22, 2013

Posted in animal husbandry | Leave a comment

NH Children’s Museum Green Thumb Club starts this weekend

By Sara Zoe | Published: May 20, 2013
Green Thumb Club growing a pizza garden at Children’s Museum this summer

 A new children’s gardening program is starting up at the Children’s Museum of NH this summer, with four Saturday sessions that culminate with a garden harvest and pizza party. The Green Thumb Club is planned for kids ages 4-9 in partnership with a parent or other adult.  Each session of the four sessions is included in paid museum admission and free for museum members. Pre-registration is requested to ensure there are enough materials for all, and families can sign up for just one session or all four.

The four sessions of the Green Thumb Club will include:

Planting a Pizza Garden: Saturday, May 25 from 10 – 11:15 am
- Get ready to get dirty as everyone works together to prepare and plant a garden full of ingredients that will be used to make pizza at the final session. Dig in and plant tomatoes, peppers, eggplant and herbs.

Make Seed Paper: Saturday, June 22 from 10 – 11:15 am
- Participants are invited to act like wasps, who scavenge materials in nature to create paper for their nests. In this workshop, everyone will learn how to blend up paper scraps, leaves, flowers, seeds and more to make paper. These seed-rich pieces of paper will grow colorful wildflowers when taken home and planted!

Planting in Odd Containers: Saturday, July 20 from 10 – 11:15 am
- Who says plants have to grow in plain old pots? The museum will have all kinds of odd containers on hand — including old boots — for families to fill with soil and bring home to add unique whimsical touches to their own garden.

Pizza from the Garden: Saturday, August 17 from 10 – 11:15 am
- Time to harvest the garden planted in May. Everyone will help gather the bounty from the garden and use all the ingredients to make a delicious pizza for the group to share!

To register for Green Thumb Club sessions, please call the museum at 603-742-2002 during weekday business hours.

Posted in grow your own, kids | Leave a comment

Stout Oak Farm Open House, May 25

By Debra | Published: May 20, 2013

Stout Oak Farm Open House & Spring Seedling Sale
Stout Oak Farm, Brentwood, NH
Friday May 24th, 10am – 6pm
Saturday May 25th, 10am – 4pm *OPEN HOUSE*
Sunday May 26th, 10am – 4pm

Mark your calendars for our annual Spring Seedling Sale and season kick-off Open House! Choose from a great selection of Certified Organic plants grown right here on the farm: 20 varieties of tomatoes, eggplant, hot and sweet peppers, basil, lettuce, squash, cucumbers, greens, and lots more. Stop by the Open House with your family on Saturday, 10am – 4pm. More details to come!

Pre-Ordering Plants:  To reserve plants for pick-up at the Spring Seedling Sale, you can place an order now!  Click here for more info

For more information: www.stoutoakfarm.com

Posted in events, farms | Leave a comment

Chicken Processing Workshop, June 22

By Debra | Published: May 20, 2013

For anyone considering or already raising chickens for meat, the UNH Cooperative Extension is offering a Chicken Processing Workshop on Saturday, June 22nd — sign up for one of two sessions:

Chicken Processing Workshop
UNH Cooperative Extension
Chichester, NH (directions and address given after registration)
Saturday, June 22, 2013
Session One: 8 – 10 am
Session Two: 11 am – 1 pm

Gain hands-on knowledge and build confidence in the proper processing of
a chicken in a humane and efficient manner. This workshop will be operating under an approved protocol from the UNH Institutional Animal Care and Use Committee (IACUC), and taught by Victor Huse, a 3rd generation backyard livestock processing professional.

Cost: $50 charge covering hands-on instruction, materials, and a live chicken that the participant will bring home. Pre-registration is required and a non-refundable deposit of $35.00. The balance of $15.00 due on day of workshop.

 Note: Participants should bring a cooler with ice, wear closed-toe shoes, and
clothes that can get soiled and wet. Youth (age 14 or older) may participate
with written permission and must be accompanied by an adult.

Questions? Call  796-2151 or email merrimack.agext@unh.edu.

Register online: https://www.events.unh.edu/RegistrationForm.pm?event_id=14910

Posted in animal husbandry | Leave a comment
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