Community Roots Summer Farm Camp 2015

9795159Registration is now open for Community Roots Summer Farm Camp 2015 held in partnership with Coppal House Farm:

Farm Camp 2015
Community Roots
Coppal House Farm, Lee, NH
Tuesday – Thursday 9am – 1pm
Cost per session: $110 ($100 per child if you are registering siblings for the same session)

Discover the wonders of a working farm, through daily outdoor sensory explorations, imaginative play, creative art, and hands-on experiences. The farm is our classroom, and our days will be spent outside! We will explore the forest, field, pond, barns, pastures, and gardens while making connections to our food, the animals, the natural world, and each other. Each week will have a different farm-based theme, but every week will include the same amount of outdoor adventure and fun. This year we have expanded our camp to 3-day weeks. Register by April 1 and receive a special invitation for a spring gathering at the farm!

Community Roots is an organization dedicated to reconnecting children and their families to their community, their food, and the environment. We offer fun, educational, farm-based programs for children as well as programs for the whole family. Community Roots programs take place at Coppal House Farm in Lee, NH.

For more information: www.communityrootsnh.org

Posted in farms, kids, learning | Leave a comment

Nourishing Spring Greens, April 1

Nourishing Spring Greens
Kath Gallant and Tracey Miller
Location: The Farm at Eastmans Corner, South Road, Kensington, NH
Date: Wednesday, April 1, 2015
Time: 6–7:30 pm
Fee: Free, RSVP requested

Leafy green vegetables such as kale, spinach, and arugula help cleanse and detox the body after a long winter of heavy foods. Come learn about the health advantages of fresh spring greens and how to pick and prepare them. You’ll also learn about the pros and cons of organic greens and what’s worth paying a little extra for. Try spring pestos, simple sautes and sassy seasonings for arugula, chard, kale and collard greens!

Teachers: Kath Gallant is the owner of the Blue Moon Evolution restaurant and has been offering up delicious, healthy food for 20 years. Tracey Miller graduated from the Institute for Integrative Nutrition and has provided health coaching and cooking classes for hundreds of women and families. For more info about Kath and Tracey and their wellness programs go to: www.diginrealfood.com.

For more information: http://eastmanscorner.com/events/

Posted in learning | Leave a comment

Say Cheese! The Importance of Calcium for Growing Kids

Written by Emily Whitmore, Seacoast Eat Local Intern

 

This week is Dairy and Kids’ day at the Market! Dairy plays a fundamental role in children’s diets because it contains beneficial nutrients for bone health. Calcium is a mineral found in dairy products that is stored in the bones and teeth for structural and functional purposes. During childhood we experience rapid bone growth; therefore it is a critical time to make certain that our bones are getting sufficient amounts of calcium to ensure healthy and maximum growth. Below shows the recommended dietary allowances of calcium for all ages. To get an idea of what some of this might look like, 1 ½ slices of cheese or 1 cup of low fat milk, yogurt or calcium fortified juice all contain about 300 mg of calcium each.

pic1

Recommended Dietary Allowances for Calcium:

0-6 months = 200 mg/day

7-12 months = 260 mg/day

1-3 years = 700 mg/day

4-8 years = 1,000 mg/day

9-18 years = 1,300 mg/day

19-70 years = 1,000 mg/day

71+ years = 1,200 mg/day

 

Unfortunately, our bodies cannot produce calcium and will take calcium from our bones if we don’t get enough. This can lead to low bone mass or develop into osteoporosis, or porous/fragile bones. This is why it is critical to include calcium-rich foods into our diets. Below are some calcium-rich sources and where they can be found at the market:

 

Milk

  • Brandmoore Farm: raw cow’s milk
  • Brookford Farm: raw cow’s milk
  • Jesta Farm: raw goat’s milk

 

Cheese

  • Brookford Farm: Camembert, Brie, feta, cottage cheese, quark and raw cheddar made with dairy from grass-fed livestock
  • Hickory Nut Farm: goat milk cheese
  • Wolf Meadow Farm: Italian artisan cheeses such as mozzarella, ricotta, caciocavallo, caciotta, scamorza and primo sale

 

Yogurt

  • Brandmoore Farm: whole milk yogurt
  • Hickory Nut Farm: yo-goat-gurt

 

***Remember, dairy isn’t the only source of calcium. Non-dairy sources of calcium such as kale and collard greens are available at the market as well!

 

Calcium works closely with another mineral called Phosphorus. About 85% of Phosphorus in our body is found in our bone and teeth. It plays a role in bone mineralization and maximizes bone strength. Phosphorus is found in many food sources such as dairy products, meat, fish, nuts, beans and whole grains.

 

Lastly, it is important to get plenty of Vitamin D. Vitamin D also plays a role in bone health because it improves calcium absorption and promotes optimal bone formation. Sources of Vitamin D include the sun, supplements and food sources such as fatty fish (salmon, tuna) and fortified products (milk, orange juice, cereals). The Daily Value of Vitamin D for children/adults above the age of 4 is 400 IU/day.

pic2

An excellent way to sneak calcium into the diet of stubborn children is through one of their favorite recipes – macaroni and cheese! Skip the processed stuff from the box and make your own! Or if you’re looking for a lighter option, whip up a refreshing, calcium-rich smoothie for your children to enjoy! See recipes below.

 

Stovetop Mac and Cheese from http://www.myrecipes.com/recipe/stovetop-mac-cheese

INGREDIENTS:
1 ¼ cups uncooked elbow macaroni (about 6 ounces)
1 cup milk
2 tablespoons all-purpose flour
1 ¼ cups (5 ounces) shredded cheddar cheese
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 slice of bread
1 tablespoon butter, melted

PREPARATION:

Cook pasta according to package directions, omitting salt and fat. Drain.

Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.

Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups.

Heat a large nonstick skillet over medium heat. Add breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over pasta mixture.

 

Yogurt-Fruit Smoothie from https://www.americanbonehealth.org/tools-and-resources/recipes/item/43-yogurt-fruit-smoothie


INGREDIENTS:
2 cups fat-free milk
1 (8-ounce) container of plain or vanilla yogurt
½ cup Vitamin-D fortified orange juice
2 cups frozen strawberries
1 banana, coarsely chopped

DIRECTIONS:
Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.

 

Picture Credits:

http://www.healthyeating.org/Health-Wellness-Providers/Nutrition-Information/Calcium-Vitamin-D-Requirements.aspx

http://www.webmd.com/food-recipes/ss/slideshow-vitamin-d-overview

 

Sources:

http://ods.od.nih.gov/factsheets/Calcium-HealthProfessional/

http://nof.org/calcium

Nutrition Through the Life Cycle

http://umm.edu/health/medical/altmed/supplement/phosphorus

 

Posted in author: Sarah, kids, nutrition | Leave a comment

Film: “Pricele$$”, April 2

PRICELESS_dvd-1Hot Topics—Film and Discussion Series: Pricele$$
Debby Rohnquist, Kittery Adult Education
Venue: Traip Academy, Kittery, ME
Date: Thursday, April 2, 2015
Time: 6:30-8:30 pm
Fee: Donation of $2 per film suggested, pre-registration required

Each week a different film will be presented on an issue of concern today. Come learn more about these hot topics and you are invited to join in on the discussion afterwards. You may attend one, several, or all. Debby Ronquist will lead the weekly discussions. She is a Kittery Point resident, artist, founder of numerous local businesses/non-profits including Just Us Chickens, Fair Tide and Fabulous Find and grandmother to twelve grandchildren. She is very concerned about the future of the world that she is leaving to her grandchildren.

Pricele$$” — Award-Winning filmmaker, Steve Cowen, travels across America in search of answers to why some of our basic policies like and food and energy are so out of date and discovers the truth about how campaign money from special interests can influence both.

For more information: https://kittery.coursestorm.com/course/pricele

Posted in film | Leave a comment

Dairy At The Market

Written by Kelsey MacDonald
Seacoast Eat Local Intern

Dairy products provide many essential nutrients, especially those associated with bone health. Calcium is a mineral known for building strong bones and teeth and maintaining bone mass and density. Dairy is the primary source of calcium in most people’s diets. It is recommended that at least three servings should be consumed daily to satisfy the body’s needs. Potassium is also found in milk and yogurt and is known for helping maintain a healthy blood pressure. Vitamin D is found mainly in fortified dairy products and is an important vitamin for healthy bones by helping the body absorb calcium. The fat content of dairy varies greatly brandmoredepending if you choose whole, low-fat or skim milk. Lastly, dairy is a source of high quality or complete protein, meaning that it contains all of the essential amino acids our bodies need. According to the United States Department of Agriculture (USDA), “Intake of dairy products is linked to improved bone health, and may reduce the risk of osteoporosis.”

 

At the market you will find a wide variety of dairy products and bi-products from both cows and goats. You will find raw milk, raw cream, whole and low-fat raw yogurt, low-fat keifer, fresh and aged cow’s milk cheeses, goat’s milk and goat’s cheese. With the milk, cream and keifer, you will have to plan on paying a bottle deposit. This ranges from $1.50-$2.50 depending on the product size, but is a sustainable packaging practice. See http://brandmoorefarm.com/, http://brookfordfarm.com/, http://www.jestafarm.blogspot.com/, http://www.wolfmeadowfarm.com/, and http://hickorynutfarm.com/ to plan ahead for your purchases and learn about the farm.

 

There is still a lot of controversy about raw milk and its safety for consumers; with many passionate groups fighting for and against the ability to buy it. The Center for Disease Control (CDC) and the Food and Drug Administration (FDA) claims that it is unsafe due to the potential disease causing pathogens present before the milk is heat treated. It is important to ensure your milk is coming from a licensed, clean and regularly inspected facility and from cows that are pasture-raised to reduce this risk. According to the Weston A. Price Foundation, milk “can be produced hygienically and benefits are destroyed in pasteurization.” It is also said that while pasteurization kills the bad bacteria, it also kills the good bacteria – hence leading to the continued debate. Raw cheddar cheese is approved in places where fresh raw dairy products are not permitted to be sold, but only if it is aged over 60 days because the longer fermentation period kills off any potential pathogens. While this is a very personal decision, it is important to know your farmer and their practices before buying their products.

 

Raw milk is also believed to have many health benefits over pasteurized and homogenized milk. You can ensure the milk’s freshness when buying directly from the farmer at the markets or at the farm itself. According to Brandmore Farm, “Many people find it easier to digest raw milk compared to pasteurized milk; it contains enzymes that help break down the milk and aids in the digestive process.” There is no processing; just filtration and cooling. When from grass-fed cows, it contains a high quantity of antimicrobials and a beneficial fatty acid known as conjugated linoleic acid (CLA) and omega-3’s fatty acids. It has a fat content of about 3.9 percent depending on the breed of cow or goat. This  higher fat content gives it a full flavor, and leads to more satiety while providing beneficial nutrients. Without being homogenized, the fat globules float to the top and require the milk to be shaken to redistribute the fat before drinking.

 

hickorynutfarm

Raw cream is especially exciting in the spring time when the cows are back on pastures. Cream is densely packed with nutritional value, including fat soluble vitamins and beneficial bacteria. It is great for making your own fresh butter and buttermilk, adding to coffee, cooking and whipping. The beneficial bacteria and enzymes aid in digestion, which are typically lost during heating through pasteurization.

 

Similarly, raw yogurt, whole and low-fat from cow’s and goat’s milk is packed with beneficial bacteria and enzymes, known as probiotics. Plain yogurt can be tangy, but allows for the opportunity to flavor it your own way if you’d prefer. It is also great to add to a smoothie, especially if you have any frozen berries from the summer! Keifer is similar to yogurt in the way that they are both cultured milk products, but keifer is drinkable and easier on the go. Because of the smaller curd size, keifer is easier to digest for all ages.

lacey white

 

You can find specialty and artisan cheeses, both fresh and aged at the markets including, but not limited to; raw cheedar, camerbert, brie, feta, cottage, quark (plain, garlic and dill, and horseradish), fresh mozzarella, ricotta, caciocavallo, caciotta, scamorza, lacey white, terrene, and chebar. Each of these varieties has something special to offer. Many of the farms and cheese makers offer samples of their products and flavor profile descriptions at the market allowing you to make the best choice for your pallet.

 

mozzerella

Other dairy bi-products at the markets include goat milk soap, goat milk fudge, and maple ice cream in the summers.

 

 

 

 

 

 

Resources:

http://www.raw-milk-facts.com/what_is_in_raw_milk.html

http://drinc.ucdavis.edu/goat1.htm

http://nourishedkitchen.com/fresh-cream/

http://www.kefir.net/kefir-vs-yogurt/

http://www.choosemyplate.gov/food-groups/dairy-why.html

http://www.cdc.gov/foodsafety/rawmilk/raw-milk-index.html

http://www.choosemyplate.gov/food-groups/dairy-why.html

http://www.dairynutrition.ca/nutrients-in-milk-products/protein/milk-products-source-of-high-quality-protein

Posted in author: Sarah, nutrition | Leave a comment

Duck Processing Workshop, March 31

Duckling_081214Duck Processing Workshop
Location: Elevage de Volailles, Rye, New Hampshire
Date: Tuesday, March 31, 2015
Time: 9am – 3pm
Fee: $50 per person

Join Elevage de Volailles as we welcome David Schafer of Featherman Equipment in a workshop devoted to the processing of ducks using time honored traditions and modern techniques to obtain a professional end product for you and your customers. This workshop will be geared toward the small farm and homestead with the hopes of demystifying the breeding, raising, and abattoir processing of waterfowl, and focuses specifically on ducks. Pekin ducks present a different processing experience from other lighter duck breeds; therefore in this workshop we will work with both Pekin, and the lighter breeds using Khaki Campbell as well as Campbell/Pekin crosses. With Special Guest Speakers and Demonstrators Evan Hennessey of Stages at One Washington in Dover, NH and Evan Mallett of Black Trumpet Bistro in Portsmouth, NH.

For more information: www.elevagedevolailles.net/workshop/

Posted in animal husbandry, grow your own, learning, workshops for farmers | Leave a comment

Master Food Preserver Program — Now Accepting Applications

remsberg_11081030753-250x166Do you enjoy the art and science of food preservation? Would you like to develop expertise in food preservation? Consider becoming a Master Food Preserver! The University of Maine Cooperative Extension is now accepting 2015 Master Food Preserver Application. Any Maine resident 21 years or older is eligible to take the Master Food Preserver course. The application deadline is May 1, 2015. All applicants will be informed of selection status by May 22, 2015.

Master Food Preserver Volunteers serve to extend UMaine Extension’s education programs in food preservation to adults and youth. This program includes 10 three-hour kitchen lab sessions throughout the growing season from June – September held in Falmouth and Gorham focusing on food preservation techniques including canning, drying, freezing, fermenting and winter storage techniques. After successful completion of the program, graduates serve at least 20 hours as Master Food Preserver volunteer resources in the community to provide the public with research-based information from UMaine Extension and USDA.

For more information: http://umaine.edu/food-health/food-preservation/master-food-preservers/

Posted in learning, putting food by | Leave a comment

The Best Flavor and Fragrance for Your Garden, March 31

010820_0939_0012_lslpThe Best Flavor and Fragrance for Your Garden
Northeast Seacoast Herb Society
Venue: Strawbery Banke Visitor Center, 14 Hancock St, Portsmouth, NH
Date: Tuesday, March 31, 2015
Time: 7pm
Fee: $8, $5 for Strawbery Banke Museum and Herb Society members

Have you ever been confused as to which is the best mint, oregano, thyme or herbal tree to choose from the large selection of plants and seeds available to buy? When we select plants for our garden, we hope to get premiere plants that have long growing seasons, superior flavors, unique tastes, and distinctive aromas. It can be overwhelming to know which ones to select from the wide varieties that are available today. Join us as nationally recognized horticulturist, Holly Shimizu, discusses the best plants to select for your gardening needs as well as how to grow them, where to place them in the garden, parts to use and season of interest.

This program takes place at 7pm at Strawbery Banke Museum’s Visitor Center (14 Hancock Street). Admission is $8 ($5 for Strawbery Banke Museum and Herb Society members). Pre-registration is required. To register, contact Rie Sluder at 603-642-7034 or email nesunit@gmail.com.

For more information: http://www.northeastseacoastunit.org/Lecture2.html

Posted in grow your own, learning | Leave a comment

Community Benefit Sunday at 7th Settlement for Seacoast Eat Local’s SNAP/EBT Program, March 22

This Sunday, March 22nd, will be a Community Benefit Sunday for Seacoast Eat Local’s SNAP/EBT Farmers Market Program at 7th Settlement Brewery in Dover, NH. Come enjoy a meal anytime that day and a portion of the proceeds will help make sure our low income community members have access to farm fresh healthy foods!

unnamed

Posted in events, fundraising events, local food in local restaurants, SNAP/EBT | Leave a comment

March 28 is Dairy Day & Kids’ Day at Market!

brandmoore milk 2

There was a time when New Hampshire was dotted with dairies and milk came fresh to your front door. Times have changed and so has the farm landscape, but fresh local dairy is still in abundant supply if you know where to look! Our March 28th Market is celebrating local dairy in many forms. The Winter Farmers’ Market will be at Exeter High School from 10-2. We’ll have local dairy resources, recipes and several farms with a delicious array of dairy goodness. Brookford Farm & Brandmoore Farm will have raw milk, cream, & yogurt while Jesta Farm will be bringing Raw Goat Milk. Numerous awesome cheese varieties will be available from Brookford Farm, Wolf Meadow Farm, & Hickory Nut Farm. (Plenty of samples available!) Plus as part of our Kids’ Day activities, there will be a butter making station using raw cream from Brookford Farm.

veggiesWe are excited to be celebrating our first ever Kids Day! There will be numerous community groups running activities for young and young at heart! Andrea Szirbik will be back at the market with interactive music to entertain and delight. Riverwoods Retirement Center will also be at the market answering questions for those young at heart but close to retirement!

We are very grateful for our ongoing partnership with Cornucopia Food Pantry. They will be at the market collecting fresh food donations and sharing information on their community support programs. Thanks to your generous donations and the generosity of our market vendors, we’ve been able to collect over 1,000 pounds of food this season for area families in need. Please consider picking up some extra veggies to donate at market.

Posted in kids, nutrition, sources of local food, Uncategorized, Winter Farmers Markets | Tagged | Leave a comment
  • Sign up for our email newsletter

    * = required field
  • Recent Posts

  • Food For Thought…

    • "In my view, homeland security derives from having enough potatoes."

    • - Barbara Kingsolver,
      Animal, Vegetable, Miracle
  • Find farmers' markets, pick-your-own farms and more with Seacoast Harvest.
    Learn more >>
  • Look for this logo to know that you are buying locally caught, landed, and filleted seafood.
    Learn more >>