Extend Your Garden Season: Storing Your Harvest + Closing Up Your Garden, August 23

unnamedKeep your garden flourishing past summer, savor its harvest, and plan for next year!

Extend Your Garden Season: Storing Your Harvest + Closing Up Your Garden
Ron Christie, UNH Cooperative Extension
Great Bay Community College, Room 122, 320 Corporate Dr, Portsmouth, NH
Saturday, August 23, 2014

Two hands-on workshops available the same day:

• Storing Your Harvest, 9 – 11 am
Learn the best conditions to store and preserve fruit and vegetables – enjoy their harvest through the winter months.

• Closing Up Your Garden, 12 – 2 pm
Take the steps necessary to prepare your garden for the winter, assess this year’s success, and plan for next year. The work you do in your garden this fall ensures a healthy garden in the spring!

$5 per workshop, payable at the door. Pre-registration is necessary due to space limitations. For more information or to register, contact: Ron Christie, (603) 679-5616, ron.christie@unh.edu.

For more information: www.extension.unh.edu

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Eat It Up #2: Food Talks with Matt Louis, Moxy, August 25

EIU Poster Session 2-1

Eat It Up: Food Talks! will be taking stage for the second in its Chef Series at the Seacoast Repertory Theatre, this time with Chef Matt Louis of Moxy Restaurant in Portsmouth:

Eat It Up #2: Food Talks with Matt Louis, Moxy
Seacoast Repertory Theatre, Bow Street, Portsmouth, NH
Monday, August 25, 2014
7:30pm, VIP Reception at 6:30pm
General admission $12, VIP Reception $40

Eat It Up aims to provide a space for food enthusiasts and professionals to have a dialogue with some of the drivers of our local food culture, providing the Seacoast community with a view into local and national food culture, with a focus on sustainability, artistry, and innovation. Matt Louis is one of the more decorated Portsmouth chefs, being a James Beard Award semifinalist. Louis worked under famed chef Thomas Keller at The French Laundry and was part of the opening team of Per Se. After, he worked in a number of prestigious kitchens before finding his way to the Seacoast by way of The Wentworth by the Sea, opening Moxy soon after. Louis will present a food-focused talk and talk-back on topics of his choosing, with discussion moderated by host Brian Kelly.

Seacoast Repertory Theater and Eat It Up will donate a portion of all ticket sales to The Chefs Collaborative’s Culinary Sponsorship Program, a non-profit network of chefs dedicated to changing the sustainable food landscape using the power of connections, education and responsible buying decisions.

There will be a reception at 6:30pm for VIP ticketholders which include an exclusive meet and greet and hor d’oeuvres catered by Chef Louis with ingredients provided by Dole & Bailey, and a beer pairing generously donated by Smuttynose Brewery. VIP tickets are $40 and also include priority seating. General Admission tickets are $12 and include the Smuttynose pairing as well.

All Industry Workers who provide proof of employment in the industry or an “industry ticket” will be allowed to name their price for tickets. Industry tickets are available day of show only and are subject to availability. VIP Tickets are limited to 60, seating is limited and due to high demand, advance purchase is recommended.

For more information: www.seacoastrep.org

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From the Ground Up: York Land Trust’s 4th Annual Benefit Dinner & Auction, September 7

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From the Ground Up: York Land Trust’s 4th Annual Fresh Catch Benefit Dinner & Auction
When Pigs Fly Restaurant, Kittery, ME
Sunday, September 7, 2014
5:30 – 9:30pm

Celebrating community conservation with local farmers and fishermen — four-course dinner featuring local lobster, produce, beer and wine. Eight award-winning chefs will prepare signature hors d’oeuvres and dinner courses:

- Rob Martin: When Pigs Fly, Kittery, ME
- Ben Hasty: Thistle Pig, South Berwick, ME
- Gerry Bonsey: The York Harbor Inn, York, ME
- Jason Miller: St. Joe’s Coffee, York, ME
- Evan Hennessey: Stages at One Washington, Dover, NH
- Jennifer Scism: Good to Go!, Kittery, ME
- Jake Smith: The Black Birch, Kittery, ME
- Susan Tuveson: Acorn Kitchen, Kittery, ME

Cost: $150 per person. Ticket sales are non-refundable. Online ticket sales will automatically close when 130 tickets are sold or on Wednesday, September 3rd, whichever comes first.

All proceeds go to support York Land Trust’s efforts to conserve lands of ecological, historic, scenic, agricultual, and educational significance in the greater York, Maine area for the benefit of all.

For more information: www.yorklandtrust.org

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3rd Annual Tomato Tasting at Stout Oak Farm, August 22

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Join Stout Oak Farm in celebrating the tomato season at their 3rd Annual Tomato Tasting on Friday, August 22nd:

3rd Annual Tomato Tasting at Stout Oak Farm
MIddle Road, Brentwood, NH
Friday, August 22, 2014
5–7pm

This is your chance to sample all of the heirloom varieties we’re growing this year, and cast your vote for your favorite tomato! What will be this year’s favorite? Rose de Berne, Jaune Flamme, Cherokee Green, Paul Robeson, Cosmonaut Volkov???

Bring a friend and a picnic blanket. We’ll provide snacks, prepared by the Stout Oak crew! BYOB. Find the Event on Facebook.

For more information: www.stoutoakfarm.com

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Preserving the Harvest: Canning Tomatoes

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Capture the peak of the season through learning to can tomatoes in this hands-on workshop with Master Food Preserver and farmer Jeff Benton of Orange Circle Farm:

We are officially entering into peak preserving season. It’s nice to sit back and enjoy the bounty that August has to offer, but there won’t be a better time to start preserving some of this harvest to enjoy for those colder days that we all know will be here soon enough. Pickled beets, dilly beans, bread and butter pickles, frozen peppers, frozen green beans, frozen or canned vegetable stock. It’s all available now. There’s an online form on the OCF website “Where to Buy” page that is updated weekly with produce that is available to order in bulk and preserve as you wish.

Soon to be added to the list of vegetables available in bulk: TOMATOES!!! Not sure how to can tomatoes but want to learn how? I’ll be leading a hands-on class to show you all the basics. The kind folks at the Second Christian Congregational United Church of Christ in Kittery have offered use of their kitchen for a night to host the class. We’ll be canning tomatoes from the farm and talking about other means of preservation as we go. Wednesday, August 20, 6-9pm. Cost: $12. No experience necessary. Limit of 12 students. Email me to reserve your spot now: jeff@orangecirclefarm.com

For more information: www.orangecirclefarm.com

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Strafford County Conservation District Annual Meeting, August 20th

Strafford County Conservation District’s 2014 Annual Meeting is August 20th in Dover, NH. There’s a BBQ and potluck sides, equipment demonstrations and a talk on composting for soil health. Download the flyer to rsvp: SCCD 2014 Annual MeetingSCCD2014AnnualMeeting

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Durham Farm Day August 16

The 2014 Durham Farm Day is coming up on August 16th, with lots of different activities at Durham, NH farms:

DurhamFarmDay2014Flyer

 

Download the Durham Farm Day flyer to print or share

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Workshops: Extend your garden season

extendseason

Saturday, August 23

Storing Your Harvest
9 to 11 a.m.
Learn the best conditions to store and preserve fruit and vegetables – enjoy their harvest through the winter months.

Closing Up Your Garden
12:00 to 2 p.m.
Take the steps necessary to prepare your garden for the winter, assess this year’s success, and plan for next year. The work you do in your garden this fall ensures a healthy garden in the spring!

$5 per session, payable at door

Great Bay Community College
Room 122, 320 Corporate Dr. Portsmouth, NH

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

Pre-registration is necessary due to space limitations.

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Seacoast Harvest 2014-2015 is here!

shcover2014Seacoast Harvest 2014-2015 has arrived!

We couldn’t be more pleased and proud and grateful. It’s a huge endeavor involving lots of volunteer hours, donations by sponsors, and many hours of work by our own Sarah Jacobson. We’re thrilled with the 8th edition (8th!) of this local food guide, and hope you discover some new farms, share it with people to introduce more of our community to all the seacoast farms have to offer, and revel along with us in how much our local food supply has grown and diversified since the first edition.

The honey featured in the cover photo is from The Hollister Family Farm and Riverside Farm.

Get yours (and one for a friend)

We’ve had it for just a day but already copies are spreading out throughout the seacoast. They are available (or will be shortly!) at:

 

 

 

 

 

Want copies for your office/friends/neighbors? Contact foodguide@seacoasteatlocal.org

Thank you Seacoast Harvest sponsors!

Join us in thanking this final round of Seacoast Harvest sponsors. Without the contributions of all of the sponsors [more sponsors here, here, and here], this project would not be possible! Thank you!

 
 
 

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Farm-a-Q at Emery Farm, June 29

Celebrate the arrival of summer at the third annual, on-farm barbeque extravaganza, Farm-a-Q! Sponsored by Slow Food Seacoast and the Heirloom Harvest Project, this year’s Farm-a-Q takes place at Emery Farm in Durham, NH, from 12 to 4 pm (with food served between 1–3 pm) — enjoy workshops, live music and activities all afternoon! For more information: www.slowfoodseacoast.org.

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