My First Ever Winter Farmers’ Market

By Brianna Bowlan, Seacoast Eat Local intern

22565486223_da1d319a9f_zThis past Saturday I experienced my first Winter Farmer’s Market at the Wentworth Greenhouses. For those of you who have not been to a Winter Farmer’s Market, I highly suggest you go this winter.

They are full of excitement and have great products for everyone in your family! First of all, the Wentworth Greenhouses are an amazing venue. They have other shops and artisan markets, as well as decorative plants that you can buy! It had a very rustic feel and all the holiday wreaths gave it a joyful atmosphere. The products are also amazing! They have everything from meat and mushrooms to yarn and beer. There are baked goods, pies, jams and even ethnic food.

I also really enjoyed talking with people and helping them out. Everyone was so kind and you could tell they were excited to be at the first Winter Farmer’s Market. So if you haven’t already made plans to go to the next market on December 5th, you definitely should because I’m sure it will soon become a winter tradition that your whole family will enjoy.


Posted in author: Brianna, Winter Farmers Markets | Leave a comment

Why the Markets Move Me

In the first few weeks with Seacoast Eat Local as the new Director of Programs, there has been a lot to think about: contact lists, budgets and fundraising, preparation for our winter season, board meetings and action groups- just to name a few. It can be hard to focus my energy in one direction some days.

At the markets, all of that quickly falls away. That’s when I see our real work reforming itself clearly in front of me out of the fog of to-do lists and I-wish-we-hads. It’s the work that we all do together– farmers’, shoppers, staff and volunteers– the work of growing our community around a dedication to locally produced, nutritious foods for all.

Anywhere you look, hundreds of stories abound. There are friends running into each other after months of too busy schedules, kids in carriages holding new-to-them vegetables, first-time shoppers learning the ropes, ‘regulars’ chatting with their favorite grower, farmers swapping stories from the latest harvest and mounds of beautiful soon-to-be meals at dozens of tables across the seacoast region.

It’s also where a new story is beginning to emerge for all of us involved with Seacoast Eat Local- the story of our rapidly increasing SNAP/EBT participation. In our second year of dedicated SNAP programming, including accepting benefits and providing matching incentives, we have seen an astounding 80% increase in our participation levels. We know from our dedicated repeat shoppers that all people, regardless of income levels, are both interested in and deserve access to high quality local foods. I’m proud to put my name to an organization that seeks food equality for all, powered by a community of supporters who understand its importance.

As a regular customer, I always looked forward to and planned my Saturdays around the Winter Farmers’ Market schedule. I’m excited to have this same special experience from the ‘other side of the looking glass,’ so to speak, and hope to get to speak to all of you while you stop in for your shopping and socializing.

Until then,



Jillian Hall,

Director of Programs

To learn more about our SNAP program, visit our website:

For our Winter Farmers’ Market Schedule:

Posted in author: Jill | 1 Response

Volunteer at the Winter Farmers’ Markets!

Winter Farmers Markets Volunteer Sign Up


Seacoast Eat Local markets are community events and volunteers make them awesome! The morning crew helps with market set-up, assists with vendor parking, and helps unload vendor vehicles. Volunteers during the market help at the info booth and around the market, counting customers and answering questions. Join us for a fun day and make a difference in your community’s health, economy, and environment!

Use the following forms for detailed descriptions of the volunteer shifts and to sign up:

November 21, Rollinsford:
December 5, Rollinsford:
December 12, Exeter:
December 19, Rollinsford:
January 9, Rollinsford:
January 23, Exeter:
February 13, Rollinsford:
February 27, Exeter:
March 12, Rollinsford:
March 26, Exeter:
April 9, Rollinsford:
April 23, Exeter:

Questions? Email

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Thinking About Your Thanksgiving Menu?

By Brianna Bowlan, Seacoast Eat Local intern
Thanksgiving is right around the corner, so I’m sure many of you have started thinking about the menu. Have you ever considered creating a meal that is completely made from local foods? The Winter Farmer’s Market has everything you need to create a delicious meal using local products. You can pre-order your turkey from local farms in Rye, Hampton, and around the Seacoast using a link on the Seacoast Eat Local website. You can find sweet potatoes for sweet potato casserole, eggs for deviled eggs, lettuce for salad, beans for a side dish, and much more! There are also apples and pumpkins that are waiting to be turned into delicious desserts.


By shopping at your local farmer’s market for your Thanksgiving meal, you are helping out your community and shopping sustainably. You are getting the absolute best quality of food with the highest amount of nutrients. For more Thanksgiving recipes, please visit Seacoast Eat Local’s Pinterest page for Thanksgiving and have a wonderful Holiday season!




Cartoon turkey



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For the Love of Brussels Sprouts

By Brianna Bowlan, Seacoast Eat Local intern

Now I know many people do not like Brussels sprouts; in fact, I used to cringe at the mere mention of them. I did not start liking them until I came to UNH because of the way the dining halls prepared them (by roasting them). I am glad I began to like them because they have so many health benefits. They are full of Vitamin C, K, and A. They contain fiber, antioxidants, and essential minerals. They are low in calories, fat, and sugar, so they make a perfect snack or side dish!

You can buy them off the stalk at a local farmer’s market, which keeps them fresh for longer, or you can buy them loose at the grocery store. You can roast them with nuts, or sauté them with onions. They can be added to pasta dishes or to a salad. Brussels sprouts are very versatile because they are a blank slate that you can add your own flavors too.

For more recipes and instructions on how to cook them you can visit Seacoast Eat Local’s Brussels sprouts Pinterest board

Brusselscooked sprouts


Photo credits:

Brussels on stalk

Cooked Brussels

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What’s your shopping list for the last outdoor market?


By Isis Ulery Chapman, Seacoast Eat Local intern

This Saturday, November 7th is the last Portsmouth Farmers’ Market of 2015, and the end of the outdoor markets is sneaking up on us.  There will be two whole weeks between the last outdoor market and the first indoor market and I know my family and a few others are planning on stocking up for the gap period.  

Some great items that store well are potatoes, onions, beets, carrots, parsnips, turnips, pumpkins, garlic, Brussels sprouts, apples and various squashes, which I love to use when making homemade squash ravioli.  We will also be stocking up on meat for the freezer.

I found this great chart of the preferred temperature to store vegetables:


Some of my favorite ways to use these fall vegetables are cubing a mix of vegetables, tossing with oil, salt, pepper, roasting in the oven at 350°F until tender and placing an over-easy fried egg on top.  You can add different spices as well, I enjoy adding curry and a pinch of brown sugar sometimes.  This is a great recipe because you can use any vegetables you have, although my favorite combination is squash, brussel sprouts, onions, apples and potatoes, sweet or white.  

I also love making homemade butternut squash ravioli, which you can also substitute with a different squash or a mix of vegetables.  If you don’t have mascarpone cheese, you can substitute it with plain yogurt or sour cream.  I base my ravioli off this recipe.  

There are just a few more outdoor markets left but the winter markets start November 21st.

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Apple Fest

By Brianna Bowlan, Seacoast Eat Local intern

apples2As apple picking season winds down, it’s a great time to start thinking about what to do with all your leftover apples! I personally love to bake with them. There is nothing better than hot apple crisp on a cool fall night.

Different kinds of apples are good for different things. Some apples are great for eating raw while some are great for baking because they hold their shapes. Sweet apples are better for applesauce or juice because you don’t have to add much more sugar. Below is a chart of different kinds of apples and what they are best used for!





So pull out your favorite apple pie recipe or check out our Pinterest page for new recipe ideas and start baking!



Source: The Yummy Life.




Posted in author: Brianna | Leave a comment

Welcome Isis!


isisHello, My name is Isis Ulery Chapman and I am a new Intern at Seacoast Eat Local! I am a homeschool student in my freshman year of high school. I am in a homeschool co-op in Exeter called The Penn Program. Right now I am learning Mandarin Chinese, how to do metal work in jewelry, about Buddhism and I am starting my own food podcast.

I grew up all over NH and love exploring the world around me. I am in the process of hiking the 48 4,000 footers and bike almost everyday. I also enjoy Contra dancing, reading, taking Polaroid photos, playing ukulele and piano, volunteering at various organizations and writing letters in my spare time.

I am very interested in culinary arts and get so much joy from working with fresh and local foods. I am very excited to learn more about the seasonal foods in the seacoast, meet all the people involved and join the community it has created.

If you see me at a farmers’ market, please come up and say hi!



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Do You Have Pumpkin Fever?

By Brianna Bowlan, Seacoast Eat Local Intern


I know I do! Pumpkin seems to be the focus of the fall season, and when coffee shops start putting out pumpkin flavored coffee, you know the season is beginning. I am a huge fan of all pumpkin flavored treats such as scones, muffins, cookies, etc. However, these products most likely do not contain the nutritional properties that a real pumpkin contains.

A real pumpkin contains vitamin C, calcium, iron, and is very abundant in vitamin A. It is loaded with antioxidants such as lutein, xanthin, and carotenes. It also contains pumpkin seeds, which are edible, and contain protein, minerals, vitamins, fiber, and omega-3 fatty acids. As a whole, pumpkin is very low in calories and fat and is a great way to control cholesterol.

pumpkinseedsPumpkin can be prepared in a variety of ways. It can be cut into pieces and roasted, or cooked and pureed like mashed potato. Personally, I love when cinnamon and nutmeg is used to season the pumpkin after cooking. My favorite way to prepare the pumpkin seeds is to dig them out and clean them off, then roast them in the oven and cover them with salt.

Even though you may love pumpkin flavored food products, you will get the most nutrition out of real pumpkins and you will also be supporting you local farmers. So get yourself a pumpkin and figure out your favorite way to eat it! Here are a few recipes from our Pinterest page to get you started.

Source: Nutrition and You

Pictures: ShaMagazine
The best thing I ever ate and then some


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Are You Sad The Summer Markets Are Over?

Many of our summer markets will soon be coming to a close (here’s a calendar of all the open markets), however, the Winter Markets will be starting up! The Winter Markets are a great place to come during the cold, snowy winters when you are getting cabin fever. Bring the kids, or your friends and come explore what the Seacoast farms have to offer!

There are an abundance of vendors that sell a variety of food; from bakery items to ethnic cooking. The winter produce that is sold at these markets includes: apples, beets, pumpkins, squash, onions, garlic, salad greens, potatoes, etc. These foods are great for soups, stews, or crockpot recipes that will warm you up on a cold fall night.


Fall and Winter CSA shares are now available!




For all of our SNAP customers, we will be offering a program that you cannot pass up! Instead of matching up to 10 market match coupons, we will be offering two for one Market Match without a limit! This means that if you swipe your EBT card for 10 dollars, we will give you 20 Market Match coupons. This is a great opportunity that may only be offered this winter, so take advantage of it!

The first Winter Farmer’s Market is on November 21st in Rollinsford and they continue until April. Complete schedule and more information

Posted in author: Brianna, SNAP/EBT, Winter Farmers Markets | Leave a comment

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