Welcoming Theresa Walker and Chris Duffy to the Seacoast Eat Local board!

We’re thrilled to welcome two new members to the Seacoast Eat Local board! We’re excited for the experience, networks, and great ideas they bring to the work of connecting more people with more locally grown food! 


theresaTheresa Walker and her family live in Durham and raise Romney and Merino sheep for fiber and breed stock.  Theresa has worked with communities in Seacoast New Hampshire for 30 years on a wide variety of land use planning and natural resource protection projects.  Theresa is chair of the Town of Durham’s Agricultural Commission and is vested in strengthening the bond between farms, farmers, and their communities. Follow her farm on Instagram @greatbaywoolworks



Chris Duffy currently works as a business advisor at the Regional Economic Development Center assisting businesses with financial management, loan structure and application development, and strategies for growth. Previously Chris worked as a business advisor for the New Hampshire Small Business Development Center, assisting a variety of small business clients with basic business planning skills, business plan development, financing and marketing plan development. In 1995, Chris conceived and co-founded GreatBay Aquaculture – the first commercial marine fish hatchery for summer flounder, Atlantic cod and cobia in the US. Chris graduated from the University of New Hampshire with a BA in Zoology in 1980. He held various positions in the wild harvest fishery, including commercial fishing, fish processing, distribution and sales. He received his MBA from the UNH Whittemore School in 1988. When not working Chris is a dedicated backyard farmer, growing vegetables, chickens, turkeys and pigs. He needs more land!

Seacoast Eat Local’s Board

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Local Dollars Support Local Foods- Make Your Gift Today

Support the work of Seacoast Eat Local in this season of giving! Your donations will support our continued work towards a more abundant and equitable local food system for farmers and consumers. 
cabbage and romanesco

You don’t have to be a world leader or a billionaire to give back. Seacoast Eat Local all about ordinary people coming together to do extraordinary things.




Now more than ever, Seacoast Eat Local needs your help to connect people with sources of locally grown foods and to advocate eating locally for the health of our environment, community, culture and economy.

Give your year-end gift today!

Even small amounts make a big difference and every donation to our registered 501(c)3 non-profit organization is tax-deductible.

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Amber’s Post: Gingerbread Granola

granolaAs the holiday season rolls into town, granola is a sweet homemade gift idea for friends and family.

This week I adapted the Minimalist Baker’s recipe, Gingerbread Granola. Although I excluded the nuts, try adding almonds, walnuts, or even craisins to yours!

Serves 10, ½ cup per serving

Dry Ingredients 

  • 3 1/4 cups rolled oats (GF for gluten free eaters)
  • 1 3/4 cups raw nuts
  • 3 Tbsp organic cane sugar (or sub extra molasses or maple syrup mixed in with wet ingredients)
  • 1/4 tsp sea salt
  • 1/2 Tbsp ground cinnamon
  • 3/4 tsp ground ginger
  • pinch ground cloves (optional)

Wet Ingredients

  • 1/4 cup coconut or olive oil
  • 1/3 cup local maple syrup
  • 2 Tbsp molasses
  • (optional) 1 tsp. vanilla extract


  1. Preheat oven to 325 degrees F.
  2. Mix the dry ingredients together in a large bowl.
  3. In a small saucepan over medium low heat, warm the coconut oil, maple syrup, molasses and vanilla extract. Pour over the dry ingredients and mix well.
  4. Spread the mixture evenly onto a large baking sheet and bake for 18–22 minutes, stirring near the halfway point to ensure even cooking. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
  5. Once the granola is visibly browned (about 19 minutes for me), remove from the oven and let cool completely on the pan before storing.

Keep in a container that has an air-tight seal and it should keep for a few weeks!

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Brooke’s Post: Super Sprouts

img_5743It wasn’t until last weeks farmers’ market that I discovered the amazing world of sprouts. In the past I would always order alfalfa sprouts on my sandwiches at delis, but never knew exactly what those sprouts were or what the benefits of them are, they simply just tasted yummy. At the farmers market I was able to try an array of sprouts that I didn’t even know existed. After talking to the farmer about each sprout I learned that the sprouts themselves are more nutrient dense than the actual plant they form into. The sprout is the base of the plant where all the vitamins and nutrients are compacted into one little stem, containing the most nutrients.
This power house nutrient source is one you are going to want to try. One thing to keep in mind is that sprouts tend to lose the majority of their nutrient content when heated, so make sure you consume them in their raw form. Sprouts are a great addition to salads, smoothies or even just eating raw. They’re a great food to add into your diet if you are looking to lose weight. Due to their high protein and fiber and low calorie content, sprouts reduce overeating and snacking, while providing essential nutrients for the body.  
Benefits of sprouts compared to fresh fruits and veggies include:
·      A higher vitamin content
·      Higher enzyme content
·      Increased essential fatty acids and fiber content
·      Increased bio-availability of minerals and protein
My personal favorite are sunflower sprouts. Being a vegetarian, these sprouts are a great source of plant based protein, but are still great for non-vegetarians. These sprouts provide a complete protein, meaning they contain all 9 essential amino acids. One cup of these sprouts contain about 24 grams of protein along with 8 grams of fiber, and 24 grams of monounsaturated fat (healthy fat). Eggs and meat are also complete proteins, but have a much higher calorie content. These are a great addition to any meal to up your protein intake while not over consuming calories. Along with protein, sprouts are plentiful in iron, an essential element for blood production. People who are anemic would especially benefit from sprouts to boost their RBC (red blood cell) production.
Now you many be thinking, where do I find these? Sprouts are actually really easy to find and even easier to grow (if you’re looking for a fun project). They can be found at most grocery stores, especially health food stores, but if you have a local farmers’ market near you I recommend checking there first. Buying your sprouts at the local farmers’ market will be more beneficial because they will be fresher and will support a local farm. Sprouts tend to have their highest nutrient content 1-2 weeks after they sprout. So buying them at a grocery store may not be as beneficial as buying local.
At our winter farmers’ markets, you may find sprouts for purchase from several vendors, including: Stout Oak Farm, Andy’s Edible Gardens, The Herbal FARMacy and Meadow’s Mirth.
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Kathleen’s Post: 10 Steps in Supporting Your Community, Saving Money & Eating Local This Holiday Season

winter-blog10 Steps in Supporting Your Community, Saving Money & Eating Local This Holiday Season

  1. Shop at the Winter Farmer’s Market for holiday meals and seasonal gifts! Dates can be found on seacoasteatlocal.org. Some farms also offer ‘bulk sales’ for items that store well like onions if you buy in quantity.
  2. Buy your family Christmas tree locally! Check out Riverside Farm Stand & Greenhouse in North Berwick or Brasen Hill Farm in Barrington, for example.
  3. Check out the Button Factory Open Studios December 3rd and 4th off of Islington Street in Portsmouth for local handmade gifts.
  4. Contact Seacoast Family Food Pantry, Salvation Army and/or Cross Roads House to seek out volunteer and donation options during the holidays. Or, volunteer at a winter farmers’ market or make a year-end donation to Seacoast Eat Local, of course (learn about it here)! 
  5. If you find yourself with an abundance of food, donate to your local pantry to feed another family who might be in need.
  6. Dig up those old baby mittens, rusted cookie cutters, decorate wine corks as reindeer, use fresh cut pine tree branches as greenery around the house; just a few ideas to minimize store bought décor.
  7. Use newspaper as wrapping paper!
  8. Organizing “Secret-Santa” for large (and small) families to help everyone save money on gifts (and trying to figure out what to get everyone!)
  9. Check out Toys for Tots and Coats for Kids Foundation to see where and when you can donate to make a difference in someone else’s life.
  10. Stay active even when it’s cold! Prescott Park offers reasonably priced ice skating, sled down Wagon Hill, and don’t forget your favorite trails for a winter hike.
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Amber’s Post: A Gift That Keeps Giving

compostWith holiday celebrations among us, meal preparation is inevitable. With cooking comes food scraps and heavy trashes. Before you throw away everything from vegetable and fruit peelings to teabags and eggshells, consider the benefits of composting.

When waste is sent to a landfill, air cannot get to the organic matter. Therefore, as the waste breaks down it creates a harmful greenhouse gas, methane. This gas damages the Earth’s atmosphere. However, when this waste is composted above ground at home, oxygen helps the waste to decompose aerobically, which means no methane is produced.

Follow these steps to implement composting in your home!

–       Finding the Right Spot: Your compost bin should be placed in a reasonably sunny site. Choose a place where you can easily add ingredients, but also take the compost out.

–       WHAT to add? Pick up a container from your local hardware store, or simply convert an old bin to be a designated composting pile.  You can fill this bin with “greens”, such as vegetables peelings, old flowers, coffee grounds and grass cuttings, along with “browns”, such as paper towels, cereal boxes, or egg shells.

–       Empty your bin: A 50/50 mix of greens and browns is the perfect recipe for good compost. You can empty your kitchen remnants with your garden waste into your compost bin outside.

–       Worth the wait: it takes about 9-12 months for your compost to become ready for use. While you wait keep adding greens and browns!

–       Is it ready yet? Once your pile has turned into a crumbly, dark material, resembling thick, moist soil and gives off an earthy, fresh aroma, you know it’s ready to use.

–       Use your compost! Scoop out some fresh compost with a garden fork, and use it to feed the borders in your garden, or simply feed your lawn!

Also, if you want to compost, but don’t have a garden, or don’t have the space to start your own composting pile, there’s programs such as Mr. Fox, which my roommates and I use—they’ll provide you with a bin, liner, and weekly or bi-weekly pickup of your organic waste! Check them out at https://mrfoxcomposting.com.

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Kathleen’s Post: Immune Booster Blog

img_5499The colder weather brings on the cold season. While you shop the markets stock up on items rich in antioxidants, vitamins and minerals. Vitamins A, E and C are the three vitamins known for being antioxidants and the mineral zinc is known for its immune boosting properties.

Vitamin A can be found in liver, fish oil, fortified dairy products, dark leafy greens like spinach, orange fruits and most other vegetables.

Vitamin E can be found in oil, soybeans, nuts such as almonds, sunflower seeds and wheat germ.

Vitamin C is found in oranges, grapefruit, most citrus fruits, strawberries, cabbage, broccoli, peppers and tomatoes.

Zinc is commonly found in animal products such as meat and milk and whole grains.

I suggest searching for raw honey, bone broth, peppermint oil, and a variety of vegetables while shopping and to keep handy at home. Bone broth is wonderful to sip on, warms you up and fills you with plenty of nutrients. Mixing honey with lemon and hot water soothes sore throats, coughs and warms the soul. Peppermint oil can be rubbed on your chest to open up congestion, under your nose to clear your breathing, or around your temples to soothe a headache.

Please share any immune boosting or cold soothing tips you might have!

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Amber’s Post: How to Make a Pumpkin Cake

fullsizerender-10If you’re wondering what to make for Thanksgiving dessert this year, I’ve got the answer for you! This past week I made a pumpkin cake for my friends birthday, which is a versatile dessert for any celebration this fall. Instead of using store bought pumpkin puree, I used a “sugar pumpkin” (also called “pie pumpkins”) to make a puree from scratch.

To make your own pumpkin puree follow these directions!

  • Start by trimming the stem off, and then slice the pumpkin in half through the top.

  • Next you can remove the seeds and stringy insides.

  • Place the pumpkin halves straight down on a sheet tray.

  • Roast the pumpkin for 45 minutes at  375ºF.

  • Once cooked thoroughly,  you can scoop the pumpkin out with a spoon and place it into a food processor, or in a large bowl to hand mash.

  • A 3 pound pumpkin will make about 2 cups of puree!

For my pumpkin cake I followed the Almond Eater’s recipe, which can be found here:  http://thealmondeater.com/2016/09/vegan-pumpkin-cake/.


And for the final and best step, I threw the following ingredients into a food processor to make a pumpkin frosting:
  • 1 cup vegan butter (or regular butter)

  • ½ pumpkin puree

  • 2 ½ cups powdered sugar

  • ¼ tsp. ground ginger

  • ⅓ tsp. nutmeg

  • ¼ tsp. cloves

  • ¾ tsp. ground cinnamon

  • 1 Tbsp. vanilla extract

  • 1 Tbsp. almond milk (or regular milk)

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Brooke’s Post: Don’t Be Fooled By Eggs

I am not sure why I have never noticed this before, or maybe I have, and just did not pay attention to it. I always just grab the cheapest carton of eggs, I never thought about why some are cheaper than others, I figured it was simply a brand name issue. Eggs are eggs, what could possibly differentiate them?
My most recent trip to the grocery store I stood in front of the egg cooler for about five minutes ackowledging the different eggstypes of eggs. I stood there trying to differentiate between the different labels. I noticed the eggs I buy for 89 cents a carton had no special label on them, compared to the expensive $3.99 carton of eggs with a label. To be completely honest, they all sounded the same to me, “Cage Free”, “Free Range”, “Pasture Raised”, “Vegetarian Fed”, so why were some still more expensive than others. Little did I know that those labels all mean something very different and are important to know. You may think Cage free eggs are great because the hens are allowed to run free and have space to move, not being stuck in a small cage? Wrong.
The term Cage Free may mean the hens aren’t in cages but instead are in a warehouse with hundreds of other hens, standing in their own muck and barely being able to move, they might as well be in a cage then, right?
The term Free Range simply means the chickens have access to the outside. The access may be a little screened in part of the warehouses with a tiny door, where majority of the chickens cannot even access since there are so many, or they do not know about it. There are no specifications regarding the quality or duration of the outdoor exposure, leading to most chickens never being exposed.
The term Vegetarian Fed, you may think the hens are fed healthy grains and vegetables, but why would they be fed a vegetarian diet when they are carnivores and inately eat insects and bugs. When hens are on a vegetarian diet they most likely are given industrialized feed containing GMOs and are never exposed to the outside.
So what should you look for on your egg cartons to ensure that you are consuming the best quality egg? Pasture Raised. The term Pasture Raised is used by suistainable farmers whom truly take the time to care for their hens to improve their quality of life. This term has no official regulations, but at the moment is only used by a small percentage of farmers. Pasture raised means exactly what it says, the hens are free to roam in a pasture leading to a stress free life. When the hens are happy, they produce healthy, nutritious eggs. It’s beneficial for the hens and beneficial for us. The price for pasture raised eggs are definitely steeper than those not, but you’re also paying for better quality and supporting a better life for the hens.
For more information about where your eggs come from you can visit http://www.livinghomegrown.com/decoding-the-terms-cage-free-free-range-pasture-raised-eggs/
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Kathleen’s Post: 30 minute Easy Fall Harvest Dinner

img_5390Fall Harvest Chicken Dinner: Serves 4


  • 4 chicken breast without skin
  • 1 large or two medium sweet potato cut into fourths
  • 2 Large apples sliced or cubed
  • ½ onion chopped
  • Haricot verts (green beans)

Preheat oven to 450F

Bring a large pot of water to boil. Add sweet potato and cook until you can easily pierce with a fork. Drain and mash. Serve as is or mix in butter and/or seasonings.

Place chicken on a baking sheet lined with tinfoil. Roast chicken and the rest of the veggies for 20-25 minutes or until chicken is cooked through.

I liked drizzling a little bit of an oil and vinegar based salad dressing over my roasted chicken for extra flavor! Tossing in some cloves of garlic with the roasting medley will also boost flavor.

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