How-To Festival, August 1

How To logoLearn 25+ things in 5 hours for free — including vermicomposting, chicken care, rabbit care and making recycled pots — at the How-To Festival at the Portsmouth Public Library on Saturday, August 1st:

How-To Festival
Location: Portsmouth Public Library, Parrott Avenue, Portsmouth, NH
Date: Saturday, August 1, 2015
Time: 10am – 3pm
Free and open to the public

Ever wondered how to compost with worms? Or how to dance ballet, swing, or Bollywood? Or how to play chess? Or how to write a poem? Or how to take great photos with your phone? Or how to get the best mortgage or make more money? Or how to do yoga, Aikido or self-defense? Or how to care for a chicken or a pet rabbit? Or how to eat healthier? Or how to make origami, knit or embroider?

We could go on! There’s only one place to learn all these things and more: Portsmouth Public Library’s second How-To Festival, on Saturday, August 1st from 10 AM – 3 PM. It’s free and open to the public.

Supporting the local community is a big part of the library’s mission. The How-To Festival is a celebration of all the skills and talents the Seacoast area has to offer – and a place for community members to connect and share their knowledge and passion with each other! Our community partners are local individuals, businesses, and non-profits.

There will be something for everyone at the How-To Festival – bring the whole family and all your friends! Win prizes, learn new things, meet your neighbors, and have fun. All you’ll need is a plan for lunch – bring your own, visit the Farmer’s Market, or head downtown. The rest is on the library! So mark your calendars for August 1st, and get ready to learn!

Complete 2015 Schedule: http://pplhowtofestival.sched.org

For more information: http://www.cityofportsmouth.com/library/howtofestival.htm

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Fresh Herbs

By Caitlin Porter, Seacoast Eat Local Intern

Herbs are in abundance right now! Fresh herbs can be used in a variety of ways and there are so many different types available at the markets. They can be easily overlooked, but make a great addition to all different types of food.

Herbs that are in season right now and some ways to use them include:

Basil

  • Tomato, mozzarella, and basil is one of my favorite combinations. Luckily tomatoes and basil are both in season right now, making this combo extra flavorful!

  • Basil can be used for making homemade pesto and sauces for poultry and seafood.

  • Bug bites! I recently found out that if you rub a basil leaf on a mosquito bite it would take away the itch. As someone who cannot leave bug bites alone, I tried it and I can confirm that it works!

basil

 

 

Parsley

  • Parsley is very versatile and can be used in a wide variety of dishes

  • It pairs very well with all types of meat and protein, as well as a great addition to broth

  • It is high in vitamins, making it a healthy addition to cold salads

  • Parsley can be used to make homemade tabbouleh

parsley

 

Marjoram

  • Marjoram is very sensitive to heat and should be added towards the end of cooking

  • It makes a great addition to roast chicken

  • All sorts of meat and salads can be spiced up with marjoram

marjoram

 

 

Peppermint

  • Peppermint can be steeped into a homemade tea

  • It makes a great, flavorful addition to smoothies

  • Add it to your glass of water!

  • Add it to salads for a fresh twist. It is especially good paired with watermelon! Check out this recipe

peppermint

 

There are many more uses for all of these herbs, as well as additional herbs that weren’t mentioned. Check out your local market to see what is available!

Sources:

Uses for basil

Plethora of parsley

Use marjoram

Uses for mint

Image sources:

Marjoram

Mint

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Durham Farm Day, Saturday August 15th

2015_DurhamFarmDay_Flyer

Download PDF

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Beautiful Beets

By Caitlin Porter, Seacoast Eat Local Intern

Beets are one of my absolute favorite vegetables. They are perfectly in season right now, and plentiful at all of the markets. Before I worked at the markets, I had no idea you could eat them raw! Even if you think you don’t like beets, you could be surprised if you give them another go. There are two varieties: traditional red and golden. Golden beets are more mild and sweeter than their colorful counterpart. They seem difficult to prepare, but they are so sweet and versatile.

beets1

Raw: After peeling with a vegetable peeler, dice or grate beets into a salad! They are sweet and crunchy this way.

Microwaving: Beets can be microwaved in about an inch of water for 2-4 minutes, or until tender. This is a very quick way to prepare them.

Stovetop: Peeled beets can be boiled for about 20 minutes on the stovetop.

Roasted: This is my favorite method to cook beets. Line a baking sheet with foil, and toss the beets (with skin still on) with olive oil. Bake at 400°F for 45-60 minutes, or until tender.

beets2After cooking, the beet skin will need to be removed. The skin will come off very easily, and I always just use my fingers. Although the beets do get on your hands, they usually don’t stain after washing. If you don’t like the idea of getting your hands dirty, you can take a paper towel and rub off the skin or wear gloves.

Beet greens are also a very nutritious leafy green. They are perfect sautéed or finely chopped into a salad. Don’t throw them away!

Try this recipe with spinach, roasted beets, feta and avocado for a fresh summer salad!

beets3

Sources:

http://www.vegancoach.com/how-to-cook-beets.html

http://www.vegkitchen.com/tips/beets/

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5 New Things To Do With Zucchini

By Caitlin Porter, Seacoast Eat Local Intern

Zucchini is abundant this time of year, and it is one of those vegetables that can seem tricky to use. Zucchini is extremely versatile due to its smooth texture and mild flavor. Whether you have too much lying around, or you want to try it for the first time, here are some tips to sneak more zucchini into your (or your kid’s!) day

zucchini

  1. Shredded Zucchini in Oatmeal
    It sounds a little bizarre, but shredding about ¼ cup of zucchini and adding it to oatmeal adds nutrients, volume, and extra fiber, without affecting taste or texture. Just shred the zucchini while the oatmeal is cooking, and add ¼ cup to the hot oats during the last minute of cooking.

  1. Zucchini Noodles
    All it takes is a vegetable peeler or spiralizer, and a pot of boiling water to have a healthy alternative to pasta! Try this great recipe > 

  1. Zucchini Muffins
    Zucchini muffins take on a similar texture to carrot cake, with a much milder taste. Since the taste of zucchini won’t overpower the muffin, these are very easy to customize and sneak in some veggies! Check out this recipe >

  1. Zucchini Sauté
    Zucchini makes a great sauté as the perfect summer side dish for the whole family! Zucchini saute >

  1. Zucchini Chips
    Zucchini chips make a delicious alternative to potato chips. They are simple to prepare and a healthy snack. This delicious recipe will become a new family favorite >

 

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Maine Sail Freight – Moved to Portland!

This event has been moved to Portland, Maine.

On July 20th from 5pm to Dusk, The Greenhorns and Maine Sail Freight present Transatlantic Trade and Investment Partnership (TTIP) Picnic at Prescott Park in Portsmouth, NH. There will be a free concert and short teach-in on the TTIP and its potential impact on New England agriculture. Food will be available for purchase from Brookford Farm.

sailfreight

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Pick-your-own raspberries

By Caitlin Porter, Seacoast Eat Local Intern

As strawberry season rolls out, and raspberry season rolls in, here are a few things to remember as you’re picking raspberries:

  • Do not pull on the bushes, ripe berries will come off easily

  • Raspberries are easily damaged and should be handled gently

  • Refrigerate as quickly as possible to keep them fresh

  • Raspberries are fully red when ripe

  • Make sure to use shallow containers and not pile too many into a container, the raspberries on the bottom can easily become squished

  • Sometimes raspberry plants can have small stickers, pick with care!

 

Seacoast Harvest

Find area farms with PYO raspberries at Seacoast Harvest (there are 15 in our area to choose from!) and check out last week’s article on how to preserve your berries once you bring them home.

 

 

Raspberries are also a highly nutritious fruit, some of their qualities include:

  • Very high in fiber (for GI health and feeling full)

  • Great source of vitamin C (supports a healthy immune system)

  • Contain specific compounds that have been proven to fight cancer and heart disease

  • High in antioxidants (also cancer fighting)

 

Raspberries, photo by Caitlin Porter

Sources:

http://www.nh.com/pick-your-own/

https://extension.unh.edu/resources/files/Resource000010_Rep10.pdf

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=39

http://www.driscolls.com/nutrition-health/berry-nutrition-facts/raspberry-nutrition

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Welcome Shelly!

photo (12)

Shelly Smith started last Monday as our Program Coordinator! We’re thrilled to welcome her to Seacoast Eat Local.

Shelly has most recently been farming, and has an educational background in plant biology and ecology.

Our organizational structure is shifting and growing in good ways as Seacoast Eat Local grows, so you will see Shelly working on many different projects, including gleaning, SNAP, Winter Markets, and Seacoast Harvest.

Please say hello and introduce yourself and join us in welcoming Shelly!

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Preserving Your Produce

By Caitlin Porter, Seacoast Eat Local Intern

With summer upon us, and temperatures rising, local produce is as abundant as ever. Tomatoes, cucumbers, strawberries, greens, beets, radishes, and many more fruits and vegetables are available at the markets and farm stands. However, it is easy to get carried away when shopping (or berry picking!) and end up with more produce than you know what to do with. Preserving your produce is a great way to be cost-effective and save money by not throwing away spoiled produce.

Produce is not shelf stable and will go bad relatively quickly. There are many ways to preserve fruits and vegetables so that you can enjoy them during their off season, or when you begin to run low. Preserving food through canning, freezing, and dehydrating can make it last much longer while preserving the amazing flavors and nutrients.

Here are the basics:

Canning includes making jams, preserves, jellies and pickling. There tends to be a concern for food safety with canning but there is no reason to worry if you follow a recipe and take the necessary steps. Start with the Home Canning Guide and find plenty of tested recipes at the National Center for Home Food Preservation


canning



Freezing is, in my opinion, the easiest method of preservation. However, not all things can just be placed in the freezer. For example, many greens need to be blanched before freezing. Following this guide will show you how to freeze and then thaw your fresh produce. Frozen berries are a great addition to yogurt and smoothies!



Photo courtesy flickr https://www.flickr.com/photos/joe57spike/5707168747/

Photo by Joe Lodge



Dehydrating (drying) is the process of removing water from a food. This is a great method because dehydrated foods require no refrigeration. This guide has great info on how to prep foods for dehydrating, as well as 3 methods: natural sunlight, oven, and electric dehydrator. Kale chips are a great snack for the whole family!



kale

Sources:

https://pubs.ext.vt.edu/348/348-597/348-597.html

http://www.motherearthnews.com/real-food/canning.aspx

http://nchfp.uga.edu/publications/uga/uga_freeze_veg.pdf

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4th Annual Farm-a-Q at Coppal House Farm, June 28

Farm-A-Q-2014-5045-696x280It’s that time of year again — the days are longer, the crops are growing and the smell of outdoor cooking lingers in the air. Join Slow Food Seacoast and the Heirloom Harvest Project on Sunday, June 28th for the annual celebration of all things summer, Farm-a-Q 2015 at Coppal House Farm in Lee, New Hampshire.

4th Annual Farm-a-Q
Slow Food Seacoast
Location: Coppal House Farm, 118 North River Road/Rte 155, Lee, NH
Date: Sunday, June 28, 2015
Time: 12 – 4pm

This year we look forward to the culinary creations of our old favorites and some new comers as well. Here’s a short list of who will be grillin’ and baking for you on the 28th: Anju, Anneke Jans, Applecrest, Black Trumpet, Block 6, Casco Bay Butter, Fig Tree Bakery, Franklin Oyster House, Grill 28, Hayseed, Joinery, Louie’s, Moxy, Portsmouth Brewery, Roberts Maine Grill, Row 34, Vida Cantina and Wolf Meadow Farm.

The day will feature tastings, demonstrations of oil-seed pressing, a Slow Fish under-loved fish throw-down, children’s nature-based activities by Community Roots, tabling by numerous local community organizations, a wild walk led by White Pine Programs, and best of all, the amazing locally grown, picnic-style meal prepared by our even more amazing local chefs!

Farm-a-Q 2015 is hosted by John and Carol Hutton at Coppal House Farm, a 78 acre mixed power farm best known for their Corn Maze and fall harvest crops. Carol and John also raise grass-fed, hormone free animals and an assortment of vegetables on their beautiful property.

Farm-a-Q runs from 12:00 – 4:00 pm with food served between 1:00 – 3:00. Enjoy workshops, live music and activities all afternoon. Tickets are $25 or $20 for Slow Food members. Youth pay $15 (ages 13 – 20) and children under 12 are $5 (children under 3 are free).

Volunteers get in free! If interested, please contact us at slowfoodseacoast@gmail.com or sign up at our volunteer page.

For more information: www.slowfoodseacoast.org

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