York County Local Foods Networking Potluck Dinner, April 30

The first York County Local Foods Networking Potluck Dinner will be held on Wednesday, April 30th, from 6:30 to 8pm at The New School in Kennebunk:

York County Local Foods Networking Potluck Dinner
The Resilience Hub & Portland Maine Permaculture
The New School, 38 York St, Kennebunk, ME
Wednesday, April 30, 2014
6:30 – 8pm

You’re invited to a Community Potluck to come together with others in York County to organize around local food. During the Community Potluck we hope that you will:

• Bring food and share a healthy meal
• Make connections with people who have an interest in local food
• Find and share opportunities to get involved in food projects in York County
• Create and support new community based food projects

Topics for discussion include: Homesteading, Permaculture, Sustainable Farming, Restaurants – Going Out and Going Local, Food Cooperatives, Farmers Markets, Community Gardens, School Garden Coordination, Food Councils, Food Security/ Food Access, existing groups and food projects.

Bring the whole family! There will be a safe space for kids. Youth activities will coordinated by teen-aged volunteers.

This is the first of regular networking events sponsored by Cooperative Fermentation, a community-based project working to create cooperatives in the food system.

For more information: www.meetup.com/portlandpermaculture/events/177275052/

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Cooking With Fire Workshop with Paula Marcoux + Slow Food Seacoast Potluck Dinner, May 4

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Slow Food Seacoast is hosting a Cooking With Fire Workshop with food historian Paula Marcoux, on Sunday, May 4th at Strawbery Banke Museum, just in time for the publication of her new book, Cooking with Fire. The workshop is limited to 12 participants, and is followed by an open potluck:

Cooking With Fire Workshop with Paula Marcoux
Slow Food Seacoast
Stoodley’s Tavern, Strawbery Banke Museum, 17 Hancock Street, Portsmouth, NH
Sunday, May 4, 2014
Workshop: 3:30 – 5:30pm
Open Potluck and Author Cookbook Reading: 5:30 – 7:30pm

The Workshop: Live-fire cooking. It’s hard to think of any other method that affords so much pure joy and satisfaction. Not only are the flavors incomparable, but learning its techniques connects us to hundreds of generations of good cooks who have gone before. Join food historian Paula Marcoux for an afternoon at the hearth of Stoodley’s Tavern at Strawbery Banke Museum in Portsmouth. Together we’ll cook a range of delectable springtime foods from all around the globe and from random eras, just for the fun of it! All participants are guaranteed to learn at least one new skill that will stand them in good stead through the whole approaching summer of outdoor cooking.

Tickets for the Workshop are $20 for Slow Food members and $25 for non-members. Space is limited to 12 participants, to register: http://slowfoodseacoast.givezooks.com/events/cooking-with-fire

The Potluck: Our Sunday Supper Potlucks are open to all. Our theme for this month is of course, Cooking With Fire and we will be sampling some of the food from the workshop. Your dish can be grilled, smoked, toasted, spit roasted, skewered, wood fired, flambeed….you get the idea. Include 1 locally sourced ingredient and make it large enough to serve approx 10 people. Bring your own place setting, glasses, dishware, napkin and serving utensil. BYOB is allowed at this location. The potluck is open to everyone ( not just workshop attendees) and does not require registration.

Paula’s new book, Cooking with Fire, will be available at the event and we will hear Paula read some of her favorite parts for us. A comprehensive guide to the surprising ways in which wood and fire can be used to create truly delicious dishes — from Roma-style bacon on a greenwood stick, to spit-roasted pork loin, to Plymouth fish chowder in a cast-iron pot, to wood-fired naturally-leavened breads — Cooking with Fire explores live-fire cooking methods and invites rediscovery of a wide range of historical traditions and cultures. It is the ultimate reference for the adventurous cook.

Paula Marcoux is a food historian who has also worked professionally as an archaeologist, cook, and bread-oven builder. She is the food editor of Edible South Shore magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. She also gives regular workshops on natural leavening, historic baking, and wood-fired cooking. She lives in Plymouth, Massachusetts.

Email us for more information at slowfoodseacoast@gmail.com.

For more information: www.slowfoodseacoast.com

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2014 Slow Money Maine Regional Gathering — Grow It! The New Food Economy, May 2

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The first ever regional Slow Money Maine Regional Gathering offers exciting opportunities for connections, engagement and education about how we can contribute to our growing food economy. With a focus on The New Food Economy, the gathering begins with a Food and Spirits Tour: What’s Brewing in Portland on Thursday, May 1st from 1:30 to 7pm, and continues with a daylong gathering on Friday, May 2nd, from 8:30am to 4:30pm. Speakers include John Naylor of Rosemont Market, Marada Cook of Crown O’Maine Organic Cooperative and Northern Girl, and Ben Slayton of Farmers Gate Market.

2014 Slow Money Maine Regional Gathering
Slow Money Maine
Hannaford Hall, University of Southern Maine, 88 Bedford St, Portland, ME

Thursday, May 1st 1:30 – 7pm
Food and Spirits Business Tour: What’s Brewing in Portland? & Taste of Slow Money Maine Social Hour
A walking tour of the exciting, emerging cluster of businesses and food related activity in Portland’s Bayside neighborhood.  Over the last several years, Bayside has become home to a cluster of food and ‘brew’ businesses – beer, spirits, kombucha and coffee. The entrepreneurs frequently host collaborative events that are attracting attention and people to the neighborhood.  The walking tour will begin at 1:30 in the parking lot outside Maine Craft Distilling at 101 Fox Street in Portland, where you can leave your car.  Feel free to join us at any point during the tour.

Friday, May 2nd 8:30am – 4:30pm
Daylong Gathering: Grow It! The New Food Economy
Join Slow Money Maine in Portland to learn about the realities of food system businesses in New England. We’ll be sharing case study conversations with entrepreneurs, investors and mentors, and have an abundance of networking time too. Learn about the stages of business growth and how we as a network participate in this emergence and shaping of our new food economy.

For more information: http://www.eventbrite.com/e/2014-slow-money-maine-regional-gathering-tickets-4522382568

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Farm Stand Openings offer a Taste of Spring!

unnamedTender greens, spring-dug parsnips, and fresh eggs are just some of the wide range of local food now available at farm stands open year-round or just opening up for the season. To help you stock up between farmers’ markets, the following farms have sent us news about what’s currently on offer at their farm stands:

Coppal House Farm — The farm stand at Coppal House Farm in Lee, NH, is open year round. Our hours are Tues–Sun 12–5pm. We will be stocked with our pork, lamb, and chicken, farm fresh eggs, and any salad mix left in the high tunnel after market is done. For more information: www.nhcornmaze.com

Merrill Farm — The farm stand at Merrill Farms (Oliver Merrill & Sons LLC) in Londonderry, NH, is open in April. We have eggs year round. We will have apples and pears till Easter this year. We are open 8:30 to 5:30 every day. Parsnips will be dug soon for Easter. We have rhubarb in May. Contact: merrillfarmsnh@gmail.com or 603-622-6636. For more information: http://visitlondonderry.com/play/agrativities/merrills-farm/.

Riverside Farm Stand & Greenhouse — Riverside Farm Stand in North Berwick, ME, opens on Thursday, April 17th. Hours are 9am to 6pm, closed Easter Sunday. From the Greenhouses or fall dug: Parsnips, Lettuces, Salad Greens, Swiss Chard, Potatoes, Cukes (at the end of April). Plants including Spinach bowls, Lettuce bowls, Pansies, Perennials. From the Kitchen: Fruit Spreads (blueberry, strawberry, raspberry) Bread, Chicken Pot Pies, Mac and Cheese, Shepard’s Pie. Other Locally Sourced: Cage Free Eggs, Pickles, Dilly Beans, Red Gravy, Chocolate Toffee. We are located at 323 Elm St, North Berwick, ME. For more information: www.riversidefarmstand.com.

Stout Oak Farm — The Farm Store at Stout Oak Farm in Brentwood, NH, will be open in April with eggs and spring greens, as available. Beginning Saturday May 17th, we’ll be open 6 days a week. Check www.stoutoakfarm.com or our Facebook page for frequent updates.

For an additional listing of farm stands, check Seacoast Harvest. If you’d like your farm stand added to this list, please contact debra@seacoasteatlocal.org.

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Earth Day Volunteer Garden Clean Up Day at Strawbery Banke Museum, April 26

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Join our community of garden volunteers on Earth Day and help bring new life to the Historic Gardens at Strawbery Banke, Saturday April 26th from 8:30am to 12:30pm, then join Slow Food Seacoast for a potluck lunch from 12:30 to 1:30pm!

Earth Day Volunteer Garden Clean Up Day at Strawbery Banke Museum
Saturday, April 26, 2014 (rain date Sunday, April 27)
8:30am–12:30pm, followed by Slow Food Seacoast Potluck Lunch 12:30–1:30pm

Volunteers gather out on “Puddle Dock” at 8:30am for refreshments and work assignments. Garden work begins at 9am. Come in all weather work clothes, and bring along your favorite gardening tools, gloves and a potluck dish. A potluck lunch and Slow Food Seacoast heirloom seed giveaway will follow at 12:30.

RSVP Requested. Please contact Alena Shellenbean at 422-7505 or ashellenbean@strawberybanke.org or volunteers@strawberybanke.org

For more information: www.strawberybanke.org

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Spring Greens at snack time

kalechipsSpring has finally arrived and with it lots of fresh new greens and other delicious foods are coming into season. We’ve got one more Winter Farmers’ Market in Exeter and we are featuring Spring Greens this Saturday! It can sometimes be difficult to turn friends onto new foods, especially dark leafy greens. We’ll have lots of great ideas and recipes at the market, with a cooking demo showcasing fresh greens from the market. One of my favorite and easy snacks that can help convince even the biggest healthy food skeptic is Kale chips. They are quick and easy to make, can be seasoned to your liking and are still packed full of healthy nutrients.

Kale Chips
1 large bunch kale
few pinches sea salt
~1 tsp oil
pinch red pepper

Preheat the oven to 350 degrees F. Prep your kale by cutting or tearing out the midstem, collecting the leaves in a large bowl. The curly leaf kale always works best for me as its structure supports the leaf while drying out in the oven. I remove the midstem because it cooks so much slower than the leaf. If you take the chips out before the leaves burn the stem will remain chewy and soften any kale chips that don’t get eaten immediately.
After the stems have been removed drizzle oil over the leaves. I used sunflower oil locally made and available at the winter market! I have a nice hand pump oil mister that lets me get a really light even coat. You don’t want the leaves dripping with oil. After a light mix with the oil you can season to your liking. I used Maine Sea Salt and Chili Powder from the market but you can try any number of combinations.
Spread out the kale on a baking sheet with parchment paper. To ensure even crispness, make sure the kale isn’t stacked on top of itself. Pop the sheet into the oven and bake between 10-15 minutes. Check around 10 minutes to move around chips and test crispness. Once crisp remove from oven, let cool and enjoy!

 

kaleseeds

If you’re like me, the kale chips quickly become a snack time staple. Why not try growing a few of your own this year? Stop by the Seacoast Eat Local table to buy seeds to plant a salad and snack garden in your backyard or just in a pot in the window!

 

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Enjoy a taste of Spring at the Indoor Farmers’ Market in Exeter, April 12

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Spring Greens are front and center this Saturday!

It’s hard to believe the winter market season has come and gone so quickly. Join us this Saturday, April 12th from 10am–2pm at Exeter High School in Exeter, NH, for our last Seacoast Eat Local Farmers’ Market and featuring all kinds of Spring greens! So much more than just salad, our farmers have worked hard to bring you a delicious assortment of leafy goodness. Remember to check out our Exeter market map to learn more about each vendor and see where they will be during the market, as well as what products they have.

About the Location: Exeter High School is located at 315 Epping Road, Exeter, NH. The school has ample parking but markets are more fun with friends, so call yours up and set up a carpool — here’s a map to help guide you there!

Market Highlights 

• Food of the Day: Spring Greens! We’ll have Andrea Hood leading the Cooking & Utilizing Fresh Spring Greens demonstration with a greens tasting and ID display, recipes and more! Check out our Recipe page for culinary inspiration using all of our featured market foods. You can also see our Pinterest recipes for even more cooking ideas featuring greens such as bok choy, chard, kale, and spinach!

• High Mowing Seeds from Seacoast Eat Local — Celebrate local food by growing your own! Seacoast Eat Local will be featuring High Mowing Organic Seeds for sale at Information table. We’ve also got a number of great books to get you started with local growing and even small scale animal husbandry. Make 2014 the year you take the plunge and start raising your own food.

 Knife Sharpening — Get ready for all those summer garden parties and bring your knives and garden shears for sharpening with On The Edge Sharpening with Patti this Saturday, April 12th.

• Live Music — Alli Beaudry will be back at the last Exeter market to serenade us into Spring!

• Food Donations  Students from Exeter High School will be at the market this week collecting food donations for local food pantries. With your donation of farm fresh foods we are able to keep giving to those in need. Nearly 2,000 pounds of food have already been donated during the winter markets, let’s keep it up!

• Composting at the Market — Mr. Fox Composting will be continuing our ongoing partnership, collecting compostable material throughout the market season and educating attendees on the value and importance of closing the waste stream loop.

Use SNAP and Debit Cards at the Market

All vendors at the Winter Farmers’ Markets accept SNAP/EBT! Visit the booth with the “Buy Your Tokens Here” sign to get started. Through Seacoast Eat Local’s Market Match program, receive up to an additional $10 free to buy fruits and vegetables! Debit cards can also be used to purchase tokens that can be used just like cash at the markets, too! Learn more about how this program works at our website. This program is made possible through your generous donations, a partnership with Wholesome Wave, and founding and ongoing support from funds of the New Hampshire Charitable Foundation.

Show your support for local food and volunteer

Whether you are looking to be involved in the community, shop locally, eat more regionally grown and seasonal foods, or just get out and make new friends, be part of the growing movement and get involved with the SEL Winter Farmers’ Market! We look for a morning crew of at least 10 volunteers to help with market set-up (assist with vendor parking, helping unload vendor vehicles, and moving tables). We also need 7-8 friendly and outgoing foodies to help at our information booth and around the market. Even if you can’t make it to help at this market, sign up now to volunteer at a future market. Contact: Leo Smock-Randall, leo@seacoasteatlocal.org.

Thank-you to our Market Sponsors

Seacoast Eat Local’s Winter Farmers Markets are made possible with the generous support of our market sponsors — The Farm at Eastman’s Corner, Season Underwriter; Wentworth GreenhousesExeter HospitalThe Black Birch, and Blue Moon Yoga, Market Underwriters; Moxy Restaurant, Cooking Skills Series Sponsor; and Andrea Hood, Market Day Sponsor for April 12th.

See you at the market!

Nourish your body, your friendships and the local agricultural community, shop at the Seacoast Eat Local Winter Farmers’ Market! For more information: www.seacoasteatlocal.org.

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Guerilla Gardening for 6th to 8th graders with New Heights

Guerilla Sunflowers (1)

 

Email sbecker@newheightsonline.org for more information

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Dinner Seminar: Gary Hirshberg, Chairman of Stonyfield Farm, April 21

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Dinner Seminar: Gary Hirshberg, Chairman of Stonyfield Farm
Food and Health Forum
Blue Moon Evolution, Clifford Street, Exeter, NH
Monday, April 21, 2014
6:30 – 9 pm

Two years ago, Gary Hirshberg hosted the Food and Health Forum’s first dinner seminar at the Blue Moon Evolution. The event was sold out and he spoke to a packed house of people about actions and results that can encourage us to embrace sustainability goals in all that we do. Since then, Gary has been forging the path to ensure that food companies label products that contain genetically engineered organisms. He is Chairman and a founding Partner of “Just Label It, We Have the Right to Know,” the national campaign to label genetically engineered foods, and is co-author of “Label It Now – What You Need to Know About Genetically Engineered Foods”.

America’s biggest food fight – whether or not to label genetically engineered foods is just the tip of the iceberg of a much more fundamental question about how to ensure the safety and sustainability of our foods. Gary is coming back to the Blue Moon Evolution to talk about the challenges and success of the GMO labeling movement and to help consumers make educated choices about their food purchases.

Registration Fee: $60, includes 3 course meal.

For more information: www.foodandhealthforum.com

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Backyard Chickens, April 17

thumbnailBackyard chicken flocks are gaining popularity and it’s easy to see why — besides providing fresh eggs for your family and fertilizer for your garden, chickens are also a lot of fun! Learn more from Rick and Marilyn Stanley of Chick Farm at the upcoming workshop Backyard Chickens at Kittery Adult Education on Thursday, April 17th from 6 to 9pm:

Backyard Chickens
Rick & Marilyn Stanley, Chick Farm
Kittery Adult Education, Traip Academy, Kittery, ME
Thursday, April 17, 2014
6 – 9pm
$15

This class will cover all the basics of caring for your flock, including feed, housing, breed selection, brooding chicks, health care and predator protection. Rick and Marilyn run Chick Farm in Wells, where they raise certified organic chicken, eggs, vegetables, and berries.

For more information: http://kittery.maineadulted.org/courses/course/backyard_chickens

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