Our community is pretty amazing

As of this blog post, we’re just $4100 away from the fundraising goal for the 9th edition of Seacoast Harvest! We’re buttoning up the proofreading and details, contacting farms and farmers’ markets for last minute updates, and have the cover photo finalized! Our thanks to the volunteers, farmers, donors, and sponsors that make this important community resource possible! In addition to sponsors we thanked earlier in February and March, we’d like to thank the following sponsors:

Thank you!

Our thanks to the following Seacoast Harvest 2015-2016 sponsors!

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heirloomharvestlogoMED

 

 

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slowfoodlogo

 

starrybrooklogo

BearPawLogoMed
clipperslogo herbfarmacylogo
progressivelogoMED
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Winnipesaukee Chocolateslogo

 








 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 







 








Chef’s Edition Sponsor

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If you too would like to support Seacoast Harvest (tax-deductible!), you can make a donation online or mail a check made out to “Seacoast Eat Local” to 67 Airport Road, Newington, NH 03801. We welcome business and community sponsorships! The sponsorship deadline is April 25th 2015.

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Wild & Scenic Film Festival, April 24

WSFF_2015_with_logos_and_info The Wild & Scenic Film Festival returns to Portsmouth for its 5th year:

Wild & Scenic Film Festival
Location: The Music Hall, Portsmouth, NH
Date: Friday, April 24, 2015
Time: 7pm
Fee: $16 per ticket

Considered one of the nations premiere environmental and adventure film festivals, the Wild & Scenic Film Festival combines stellar filmmaking, beautiful cinematography and first-rate storytelling to inform, inspire and ignite solutions to restore the earth. This year’s local showing is a collection of 13 unique short films handpicked by the Southeast Land Trust of New Hampshire (SELT) that explore the current environmental issues and celebrations of our planet. Join SELT for an evening of great films – and support their local conservation work with your ticket purchase!

Tickets available at The Music Hall Box Office in the Historic Theater, 28 Chestnut Street, Portsmouth NH, 603-436-2400, or online$16 per ticket. Note: $5 ticketing fee is added to phone and web orders. To avoid this charge, buy your tickets in person at the Box Office Mon-Sat 12-6pm.

For more information: www.themusichall.org

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Community Garden plots available in Greenland, NH

CommunityGarden

Living Innovations is inviting gardeners to tend plots on their Greenland property. Living Innovations, a provider of in-home and community based services for elders and people with disabilities has a corporate office at 47 Tide Mill Road, situated between the Golf and Ski Warehouse and the historic Weeks Mansion on Route 33.

They have opened up free plots on their sunny 4 acres for the community to plant their own gardens. Living Innovations will provide the land, fencing, water and use of the restrooms during regular office hours. The plots will be available to Greenland and other Seacoast residents on a first come first serve basis.

Please contact LivingInnovationsGarden@comcast.net with questions and to sign up.

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Family Gardening: Grow A Salad Garden, April 25

unnamedFamily Gardening: Grow A Salad Garden!
Leslie Stevens, UNH Cooperative Extension Master Gardener
Location: Children’s Museum of New Hampshire, 6 Washington St, Dover, NH
Date: Saturday, April 25, 2015
Time: 10:15 – 11 am

The Children’s Museum of NH is offering families the unique opportunity to learn to grow their own organic fruits and vegetables this spring. Join us to learn how to plant and grow your own garden salad and what you need to do to have a successful vegetable garden at home. We will plant radishes, lettuce, spinach, kale and Swiss chard. Everyone will be able sample a few of these leaves to see what they like best to plant at home. Meet an “Easter Egg” chicken and see her colored eggs.

UNH Cooperative Extension Master Gardener Leslie Stevens, owner of Sidewalk Farms in Portsmouth, will present a series of six free workshops on Saturday mornings at 10:15 am in the Children’s Museum gardens. This is the fifth year that the museum and Stevens have partnered to bring gardening information and hands-on experience to families.

Please call 603-742-2002 to pre-register to ensure we have enough supplies for all.

For more information: www.childrens-museum.org

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The Hype on Greens

Written by Emily Whitmore, Seacoast Eat Local Intern

Greens are a group of vegetables that often go overlooked and aren’t given the credit they deserve. Greens can dress up any meal with their vibrant color, enticing flavor and vast amount of nutrients!

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Whether it’s mustard greens, turnip greens, chard or kale, greens are a nutrient-dense food that contains many properties associated with a healthy diet. All greens are fat free, low in calories and high in fiber; so they aid in regulating the digestive system. Another beneficial property is that they have a low glycemic index. This means that greens control blood sugar and insulin more efficiently, which is important in the prevention of heart disease. Leafy greens not only aid in prevention of heart disease, but they also may be one of the best cancer-preventing foods because they contain many antioxidants. Aside from these benefits, here are a list of just a few vitamins and minerals that may also be found in greens:

  • Vitamin A
  • Vitamin C                2
  • Calcium
  • Iron

One B vitamin in particular that is found in some greens (especially dark leafy greens) and cannot be forgotten is folate. Folate is important in the prevention of anemia and also promotes tissue growth and cell function. Getting sufficient folate into the diet is especially critical for women of childbearing age in order to prevent birth defects such as neural tube defects. Many foods are now fortified with folic acid (a manmade form of folate); however among the highest natural sources of folate include spinach and romaine lettuce, so eat up!

 

Greens are typically very perishable. When storing, they should be wrapped in a paper towel to pick up excess moisture and then refrigerated in a perforated plastic bag or container. Always remember to wash your greens before they are to be eaten or cooked. Simply running them under cold water or soaking them in a bowl of water to remove sand or dirt will do.

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And lastly, the best part about greens is their versatility! The multitude of varieties allow for greens to be enjoyed in many different ways and added to almost any meal. Of course there are salad greens, such as spinach, romaine and arugula that always play the lead role in mixed salads. However, greens with tougher leaves such as collard greens, bok choy or kale can also be incorporated into soups, stir-fries or even baked into chips! Another way to enjoy greens is to add them to sandwiches or wraps (or used as the wrap itself), which will increase the meal’s overall nutritional content, flavor and texture. Steaming is also a great way to prepare greens because this method helps to retain valuable nutrients. Something to be aware of is how considerably greens cook down from their original volume. For example, 1 pound of raw kale results in about 2.5 cups of cooked kale. Be sure to keep this in mind especially when making large recipes.

 

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Other ways to incorporate greens into your daily diet:

-Throw a cup of greens into your morning smoothie
-Add spinach or kale to quesadillas or burritos
-Use steamed collard greens or swiss chard as a wrap for chicken salad or other sandwich fillings
-Top your eggs or omelette with micro-greens
-Replace processed chips with kale chips
-Blend greens and freeze in ice cube trays, making it an easy addition to smoothies or soups when ever you need them. Blend greens with anything from green tea, coconut milk or chicken stock.

 

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There is a plethora of greens available at the farmers’ market, including spinach, bok choy, cabbage, kale, chard and much more! Just some of the farms where you can find greens include White Cedar Farm, Riverside Farm, The HERB FARMacy and Heron Pond – Get to the last winter market this Saturday and stock up!

 

Pictures from:

http://pinchmysalt.com/a-recipe-for-keeping-lettuce-fresh-and-crisp/

http://www.thefoodieat.org/rainbow-chard/

http://animals.pawnation.com/can-canaries-eat-fresh-greens-10153.html

http://www.fingerlakesfresh.com/in_the_news.shtml

http://avocadopesto.com/2012/04/10/raw-vegan-collard-wraps/

 

Sources:

http://www.ars.usda.gov/News/docs.htm?docid=23199

http://leafy-greens.org

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

http://www.ext.colostate.edu/pubs/foodnut/09373.html

 

Posted in author: Sarah, nutrition | Leave a comment

From Scratch: Herbal Seasonings, April 18

From Scratch: Herbal Seasonings
Betz Golon, Herbalist and UMaine Master Food Preserver
Location: University of Maine Cooperative Extension Cumberland County 75 Clearwater Dr, Suite 104, Falmouth, ME
Date: Saturday, April 18, 2015
Time: 10am – 1pm
Fee: $40

Betz Golon is the herbalist at Common Folk Farm, where she creates herbal blends and seasonings. Betz has served as the herbalist for Shaker Village in New Gloucester for over twenty years. Betz will show how to “salt” herbs, create herb pastes, dehydrate vegetable/herb blends and produce beverages all from the home garden. Everyone will participate in demonstrations and leave with recipes and samples.

For more information: http://umaine.edu/cumberland/programs/from-scratch-your-maine-kitchen/

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Dig Your Garden Series

CB7UeUuXIAA7SBSFrom the UNH Cooperative Extension:

Discover the ground rules of gardening in a workshop series, sponsored by UNH Cooperative Extension, Rockingham County Master Gardeners, the Massabesic Audubon Center, and NOFA.

Location: Wednesday nights at the Massabesic Audubon Center, 26 Audubon Way, Auburn, NH

The workshops are designed for both new and experienced gardeners.
• April 8, Growing Veggies and Herbs, 7 to 9 pm
• April 15, Growing Tomatoes, 7 to 9 pm
• April 22, Season Extension, 7 to 9 pm

Contact Ron Christie at ron.christie@unh.edu or (603) 679-5616 to register or for more information.

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Permaculture Town: Franklin NH, April 19

Permaculture Town: Franklin NH
Greater Seacoast Permaculture Group
Location: The Urban Forestry Center, 45 Elwyn Rd, Portsmouth, NH
Date: Sunday, April 19, 2015
Time: 5 – 7pm

A New Hampshire Permaculture Town? Todd Workman is leading an effort to revitalize Franklin NH using permaculture. His plans call for: hydroelectric generators to harness power from the river, collecting storm water for reuse, a local winery, and green spaces including an “edible forest” planted with hazelnut trees, blueberry bushes, and grape vines, alternative transportation, becoming a Transition Town, and much more. Todd is looking to bring ecologically balanced development and to put together a real local economy.

He has had successes and hurdles so far, and is in the midst of the work. He’s coming to Portsmouth to tell us about it and see if we might do some work together. Come learn more! We will hear from Todd, share in a potluck dinner, and have a discussion. This is free and open to all, though we will be accepting donations gratefully!

Co-sponsored by the Greater Seacoast and Northshore Permaculture Groups.

For more information: http://www.meetup.com/GreaterSeacoastPermaculture/events/220804142/

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Grow Your Own Organic Garden, April 14

PhotoELF Edits: 2008:12:18 --- JPG Compressed 90 % YUV444 EXIF --- resizeAre you concerned about the rising cost of food? Unsure what the term “certified organic” means? Interested in learning how to grow your own vegetables in a sustainable manner? Find out more at MOFGA’s Grow Your Own Organic Garden on Tuesday, April 14th:

Grow Your Own Organic Garden
Maine Organic Farmers and Gardeners Association (MOFGA)
Location: Kittery Adult Education, Traip Academy, Kittery, ME
Date: Tuesday, April 14, 2015
Time: 6–9 pm, 1 session
Fee: $10, plus $5 material fee paid to MOFGA at time of registration

Join us for an evening-long workshop on how to grow your own garden. We’ll talk about the basics of soil science, how to enrich your soil to produce healthy, high-yielding plants. The course will also cover the basics of making and using compost, the principles of crop rotation and how to incorporate green manures and manage nutrients in the garden. Other topics will include how to tell the difference between cultivated plants and weeds, basic weed control strategies and common insect pests and methods of natural insect control. The instructor will be an experienced farmer or gardener from your region.

Participants will acquire an understanding of:
– the basics of soil science, and how to enrich soil to produce healthy, high yielding plants;
composting methods;
– the principles of crop rotation, and how to incorporate green manures and manage nutrients in the garden;
– the difference between cultivated plants and weeds, and basic weed control strategies; and
common insect pests and methods of natural insect control.

Each year MOFGA sponsors this statewide educational event at over 30 different locations in Maine. Presenters are seasoned MOFGA farmers and gardeners. The workshops are open to the public and to people of all gardening skill and experience levels, and are designed to provide folks with essential skills and knowledge needed to make a transition from conventional to organic gardening. The workshop is offered in partnership with Maine’s Adult & Community Education program and community sponsors.

For more information: https://kittery.coursestorm.com/course/grow-your-own-organic-garden

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It’s an Egg-cellent Time of Year for Eggs!

Kelsey MacDonald, Seacoast Eat Local Intern

It’s Egg day at the last Seacoast Eat Local Farmer’s Market, this Saturday at the Exeter High School! The many farms that will be selling fresh eggs include: The Root Seller, Jesta Farm, Brandmoore Farm, Coppal House Farm, Hurd Farm, Mona Farm, Brookford Farm, Patridge mixedcoloreggs mona farmFarm, White Cedar Farm, Kellie Brook Farm, Riverslea Farm and Sugarmomma’s Maple Farm. Make sure to get there early for the best selection of colors and types before they are sold out!

Eggs are especially abundant in the spring time as the grass begins to grow, becoming green and packed with more nutrition. The birds also begin laying more regularly as the day light gets longer and they spend more time outside. Eggs have so much to offer as they are naturally packed with high quality protein and vitamins. Eggs are great for any diet, and can be especially helpful for weight management. Their high quality protein content allows for a steady and sustained energy without a spike (and crash) in blood sugar levels. Although they were once thought to be high in cholesterol, moderate consumption of an average of one egg (yolk) per day, or about 300 mg of cholesterol, does not increase heart disease risk and can be a part of a heart healthy diet. Like any food, eggs should be consumed in moderation, and a high increase in egg consumption can put you at a risk of heart disease.

In many ways it is better to buy local eggs compared to factory farm produced eggs that may or may not have labels touting “cage free” or “free-range”. In many cases these labels can be misleading and may not have legitimate certifying agencies checking the conditions of the birds. While local eggs may have a higher price tag, they are much higher quality due to their freshness, meaning they will last longer in your fridge. For farms that truly have free range birds, the eggs will have higher nutrient content from their mixed diet including seeds, bugs, and grasses. Studied have shown levels of Omega-3 fatty acids, vitamins A, D and E, and beta carotene content are increased in pasture raised birds as opposed to those raised on grain alone. There is also a higher level of antioxidants in fresh, pasture raised eggs while fat and cholesterol levels are decreased. Lastly, local pasture raised birds are able to protect the soil through pest and weed control as they eat the grasses and dig for beetles and grubs – they are a perfect example of a sustainable farming method that produces a higher quality product and returns nutrients and benefits back to the farm itself.

At the farmers’ market you will see a variety of eggs from many species of chickens, as well as gooseduckchickeneggsgeese, ducks and quail, and coming in a range of colors from blues and greens, to salmon, brown and traditional white. Their size and nutrient content varies between all of them. Duck eggs have a thicker shell than chicken eggs. They have a higher albumin (protein) content, which makes them more ideal for baking, making cakes and fluffy pastries. Duck eggs have a lower water content, but are higher in omega-3s, vitamins A and D, minerals, protein, fat and cholesterol as compared to chicken eggs. Because of the lower water content, it is important to be careful to not overcook these eggs. Those who are allergic to chicken eggs are not necessarily allergic to duck eggs.

Goose eggs are most available in the spring time. Geese lay only about 40 eggs per year, so these can be more expensive and harder to come by. These eggs are larger and have a thicker shell than chicken eggs. They also have a higher yolk to white ratio. The thick shell can be good for crafting.

Quail eggs are about a quarter of the size of a chicken’s egg. They also have a higher yolk to white ratio. Quail eggs are great boiled and are a great snack size, appetizer or garnish.

Resources:

http://www.incredibleegg.org/health-and-nutrition/proteinweight-management

http://www.localharvest.org/blog/16682/entry/duck_eggs_vs_chicken_eggs

http://localfoods.about.com/od/eggdishes/a/How-To-Use-Goose-Eggs.htm

http://www.thekitchn.com/whats-the-deal-15-19396

http://www.hsph.harvard.edu/nutritionsource/eggs/

 

Posted in author: Sarah, nutrition | Leave a comment
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