Help share the harvest!


This holiday season, make a donation to help seacoast farmers share the harvest with neighbors in need!

Participating Seacoast Farms have pledged to match produce in-kind for all all funds raised.

This means that every dollar raised goes directly to a local farmer, who in-turn will donate TWICE that value in fresh, healthy produce to a local food pantry.

Seacoast Eat Local will collect the produce at the Winter Farmers’ Markets in Rollinsford and Exeter.

Many participating farms are already donating high quality produce to local food pantries and soup kitchens. This fundraiser provides a direct way of giving something back to the farms for the good hard work that is already happening…and providing incentive for EVEN MORE fresh, healthy food going to people in need.

Donate online or directly at the market. Our next markets in Rollinsford are on Saturday Dec. 6th and 20th. The next Exeter market is Saturday Dec. 13. Visit our Winter Market site for details. Be sure to stop by the Seacoast Eat Local Market Information Table to find out more.


Posted in farmers' markets, food security, sources of local food, Winter Farmers Markets | Leave a comment

Winter Farmers’ Market this Saturday in Rollinsford

Winter Farmers’ Market November 22, 10am – 2pm
Wentworth Greenhouses, Rollinsford, NH


We’re celebrating Food, Family and Gratitude at the first market of the winter season, featuring locally grown foods perfect for the next big meal with friends and family. You can stock up on squash, potatoes, carrots, and all the ingredients you need for your upcoming Thanksgiving feast. Pick up Maine cranberries from the Seacoast Eat Local table to add an awesome local flair to any meal!

We’re grateful to you for being part of these farmers’ markets and we’re grateful to farmers for their hard work feeding us all. Share the news with your family and invite your friends. Join us this Saturday for the opening market of the season!

recipesGet inspired with recipes! 
Eating with the seasons is delicious and easy when you can pick up so many different things all in one beautiful location.  Recipe cards are available at the market info table and we add more ideas to our Pinterest page all the time. Get inspired and find a new dish or learn a new way to enjoy an old favorite! Share your favorite recipes with us and share ours with your friends and family!

Check everything on your shopping list at the Winter Market! 

Apples, Baked Goods, Bee products, Beer, Beans, Beets, Breads, Cabbage, Carrots, Cider, Chocolates, Cheese, Coffee, Eggs, Flour,  Garlic, Ginger, Greens, Herbs, Honey, Jam & Jelly, Kale, Lettuce,  Milk, Maple Syrup, Meats, Oils, Onions, Pasta, Pies, Pickles, Potatoes, Salad greens, Sauces, Soups, Spinach, Squash, Turnips, Yogurt + a Thanksgiving list!

Check out the interactive Market Map to find where all your favorite vendors will be. You can also search for specific items, find out who has them and what markets they are coming to all using our Product Search Feature!

Posted in farmers' markets, Holiday Farmers' Markets, recipes, sources of local food, Winter Farmers Markets | Leave a comment

Slow Food Seacoast 25-Mile Thanksgiving Celebration, November 22

IMG_00871-300x1999th Annual 25-Mile Thanksgiving Celebration
Slow Food Seacoast
The Star Theater, Kittery Community Center, 120 Rogers Road, Kittery, ME
Saturday, November 22, 2014
5:30 – 8 pm

Slow Food Seacoast’s 9th Annual 25-Mile Thanksgiving Celebration will be held this year on Saturday, Nov. 22, from 5:30 to 8:30 pm at the Kittery Community Center Star Theater, 120 Rogers Road in Kittery ME. Slow Food provides the heritage turkey and guests bring the side dishes. This year we’ll have a special treat from the sea to accompany the traditional harvest fare!

We welcome founding member of Slow Food Seacoast, John Forti as our featured speaker, who will inspire us with a presentation entitled “Giving Thanks For, and Celebrating our Regional Food Heritage”. While horticulturist at Plimoth Plantation, Forti became one of the leading national specialists on the heirloom/Native crops of the early America. Today he serves as a biodiversity expert representing the Northeast for Slow Food USA, and as the Director of Horticulture for the Massachusetts Horticultural Society.

Guests are asked to bring a potluck dish that contains at least one ingredient sourced within 25 miles of your home. Some local food options include fall greens, onions, potatoes, squashes and pumpkins, turnips and rutabagas, apples and cider, dried beans, fish, eggs and cheese. You can easily procure your ingredients at the first Seacoast Eat Local Winter Market that morning at the Wentworth Greenhouses, Rollinsford NH

To minimize waste and cleanup time, please bring your own “dining kit” (plate, bowl, drinkware, cutlery, and napkin) and non-alcoholic beverage. A cash bar operated by Black Birch Restaurant, will be on site selling local beer and wine. Please note: BYOB is NOT allowed at this venue.

Tickets: $12 adult;/ $10 Slow Food Members/Students; no charge for children accompanied by adults. Ticket includes locally raised turkey, the potluck buffet and non-alcoholic beverages.

For more information:

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For the Love of Romanesco

For the Love of Local Farmers, Eat Your Produce!
Kayla Parker, Seacoast Eat Local Intern



For the Love of Romanesco!

It was the last and coldest day of the outdoor farmer’s market in Portsmouth, but if you had braved the elements, you may have noticed that with the change of weather came another slight change in crop variety. One vegetable that gained a lot of attention this weekend was the Romanesco Broccoli. I wasn’t sure what to think of this unusual light green, crowned vegetable myself, guessing that it must be some unusual type of cauliflower.


Why You Should Love Romanesco Broccoli
Also called Romanesco cauliflower, this vegetable’s roots (no pun intended) can be traced back to 16th century Italy, and is a cross between the broccoli and cauliflower plant. It is a good source of potassium, vitamin C, carotene, and zinc. Zinc is a mineral that can act as an antioxidant as well as aid in immune system function. A low calorie food, with only about 25 calories per cup raw, the Romanesco has also been described as more easily digested than regular cauliflower. With a slightly nutty flavor and ability to maintain its structure when cooked, it can be used in a variety of dishes in which you might use either regular broccoli or cauliflower.
Nutrient profile from and

How to Love the Romanesco Broccoli
For my recipe I decided to treat the Romanesco like regular broccoli and toss it in a delicious pasta dish. Romanesco can also be used in soups, sautees, grilled or roasted in sections or whole.

Local roasted Romanesco tossed with pasta, chicken and tomatoes
Recipe devised from a recipe that I’ve made using regular broccoli
Serves 4

1 medium head of Romanesco
2 medium tomatoes
4 medium chicken breasts
½ lb whole grain pasta (I used brown rice fusilli)
2 tablespoons olive oil
6 ounces cheddar cheese
salt and pepper to taste


Preheat oven to 350 F. Cut head of Romanesque into quarters and toss in 1 tbsp olive oil. Bake in oven for 25-30 minutes or until slightly tender.

Heat 1 tbsp olive oil on medium heat in large pan. Cut chicken breasts into bite sized cubes and season with salt and pepper and cook in olive oil until done, about 8-10 minutes until golden brown on the outside and the internal temperature reaches 160 F. .

Dice two medium tomatoes and set aside. Grate 6 oz of cheese and set aside.

Boil pasta as directed (will vary depending on pasta used). Drain and move to a large bowl. Remove Romanesco from oven and chop into smaller pieces. Add cooked Romanesco, chicken, tomatoes and cheese into pasta and lightly toss. Serve hot.



Posted in author: Sarah, nutrition, recipes | Leave a comment

Eating locally in the wintertime keeps getting better.

mushroom2Thinking about winter farmers markets in NH might bring up thoughts of potatoes and cabbage, but a stroll through the indoor markets at Wentworth Greenhouses and Exeter High School quickly shows you there is far more being grown by area farmers than you might expect. In addition to those potatoes and cabbages (which will be the best ones you’ve ever eaten), you’ll find everything you need for holiday feasting and healthy eating. Seacoast Eat Local’s Winter Farmers’ Markets are one stop shopping for people looking for an abundance of locally produced food that promotes community, people, planet, and a safe, healthy food supply, and the first one of the season is one week away, Saturday, November 22nd at Wentworth Greenhouses, 10am to 2pm.

Each year the selection of high quality delicious local food options being offered increases. The winter markets provide an opportunity for the greater Seacoast community to find nutritious locally grown food options that support and nurture the local agricultural economy all year long. greensWith over 50 vendors, the market offers everything you need to stock your pantry and prepare for the coming holidays meals. From fresh salad, spinach, kale, and Asian cooking greens to apples, pears, sweet potatoes, garlic, onions, mushrooms, parsnips, radishes and rutabagas and pumpkins, you can fill your plate with fruits and vegetables. Check out the product search feature to find out who will be bringing your favorite items! The markets have an abundance of sustainable, healthy protein choices, too, including grass-fed beef, bison, chicken, dried beans, and cheeses just to name a few of the many offerings. Bring extra bags and an appetite, there are lots of ready to eat foods made from local ingredients to eat right at the market such as pierogies, Ukrainian food, soups and wraps and breakfast sandwiches.

On top of all the delicious and local food, you can expect lots of fun kids’ activities, educational cooking skill demos, a craft market hosted concurrently by Wentworth Greenhouses and entertainment from NH musicians. The Winter Farmers’ Market season runs from Novembefountain_market_kidsr through April at Wentworth Greenhouses in Rollinsford and at Exeter High School. To find out more about the market locations, dates and available items visit the Winter Market page. While you are there, subscribe to our email newsletter to stay up to date with market happenings and local food news.

SNAP/EBT is welcome at Seacoast Eat Local’s Winter Farmers’ Markets. Through this program, SNAP recipients can use their EBT card to shop at the market. SNAP customers will receive up to an additional $10 in free Market Match to spend on fresh fruits and vegetables. In addition, customers that forgot to stop at the ATM on the way can use their debit cards to buy market tokens, which are accepted by all vendors.

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What’s Local On Your Plate This Thanksgiving?




Posted in 100-mile Thanksgiving, Holiday Farmers' Markets, Winter Farmers Markets | Leave a comment

“What can you buy at a Winter Farmers Market anyway?”

Eight (8!) seasons in, we still meet a lot of people who haven’t been to a Winter Farmers’ Market yet and haven’t realized just how much delicious food is available all year long here in the seacoast. Here’s a few pictures from the 2013-2014 season to get you salivating and planning for the 2014-2015 season, sure to be even better as farmers continually strive to feed our community the highest quality, most nutritious and delicious food, using creative and environmentally sounds solutions so that we can all eat local all year long.

Winter Market season begins November 22nd, 10am to 2pm at Wentworth Greenhouses.

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From Scratch: From the Maine Wild

Moose-100x100University of Maine Cooperative Extension in Cumberland County announces a new series called “From Scratch: Your Maine Kitchen” offered on Saturdays, 10 am to 1 pm monthly between November 2014 to October 2015. A unique taste of Maine from a variety of local food sources to excite your appetite, the series will kick off with “From the Maine Wild” on Saturday, November 15th:

From Scratch: From the Maine Wild
University of Maine Cooperative Extension Cumberland County, 75 Clearwater Dr, Suite 104, Falmouth, ME
Saturday, November 15, 2014
10am – 1pm

What spices to use and how much to enhance the natural flavor of the game meats? Come find out. Black Fly Stew cookbook author, Kate Gooding will lead the workshop on cooking venison, moose, beaver and goose. Kate will prepare “Burgundian Beaver Stew” and participants will sample the recipe for lunch.

Kate Gooding has vast experience in the hospitality industry and has done cooking demonstrations of Maine inspired dishes on WCSH 207 “In the Kitchen”, the Travel Channel’s “Bizarre Foods with Andrew Zimmern”, and many others. Gooding has written several cookbooks: Black Fly Stew: Wild Maine Recipes, Simple Gourmet Lamb with Side Dishes and Wine Pairings, 50 Ways to Eat a Beaver, and Free-Range Fish & Lobster. Her next cookbook in the Black Fly Stew series, Cook Local-Spice Global, will carry a local and international flavor.

UMaine Extension Master Food Preserver, Karyn Small from Butcher Boys Deer Cutting in Bowdoin Center will give tips on best food preservation practices for game.

Instructors: Kate Gooding, Author of Black Fly Stew cookbook, and Karyn Small, UMaine Extension Master Food Preserver and Butcher Boys Deer Cutting in Bowdoin Center.

For more information:

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Farm to School/Institution/Plate Information and Networking Event, November 12

From Partners for a Hunger-Free York County:

Farm to School/Institution/Plate Information and Networking Event
Partners for a Hunger-Free York County
Wells Reserve, 342 Laudholm Farm Rd, Wells, ME
Wednesday, November 12, 2014
4 — 5:30 pm

We’re excited about our Farm-to-School/Institution/Plate Networking Event which takes place Wednesday, November 12th, 4-5:30pm at the Wells Reserve. Please register if you would like to attend (and receive a goody bag!) Highlights of the event include:

- Allison Hopkins, Vista/AmeriCorps volunteer presenting on the Healthy Pre-School Project
– Stacey Purcell from the NH Farm to School Project (a project of the University of New Hampshire and Seacoast Local
– Tyler Goodwin, Wells and Ogunquit Schools Food Service Director and Lynette Harriman, NOBLE, Berwick, Lebanon, and Massabesic School Food Services Director on how they are integrating farms and local foods in their districts
– YOU! We will be having an open conversation about how to promote local foods in schools, institutions, restaurants and can’t wait to hear your ideas!
– Informal networking and tasting of local yummies, including cheese from Cabot Creamery, mead from Maine Mead Works, and cider.

This will be a relaxed event that gives people a chance to share information, meet each other, and identify some steps for moving forward to support more school and farm (and/or restaurant/institution) connections.

Please join us – to register and reserve your spot:

For more information:

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Bioneers 2014 Film Screening & Discussion, November 13th

EVENTS-bioneersThursday November 13, 6:30 to 8:30pm
Portsmouth Public Library
75 Parrott Avenue, Portsmouth, NH (map)

Free and open to the public!

Video showing from the 2014 Bioneers Conference followed by discussion with Neil Harvey, host of the Bioneers Radio Show. The Bioneers Conference is a leading-edge forum where social and scientific innovators, often inspired by nature’s models, share their methods to help restore people and planet.


mushroomguyPaul Stamets: Mycological researcher illuminates how fungi offer powerful, practical solutions to boost the biosphere’s immune system and restore the world.




about_severine_2Severine v T Fleming: Young Agrarians Needed!  How can we help young, motivated agrarians become successful farmers to whom retiring organic farmers can transmit their wisdom? How can we democratize our land base?



Sponsored by the Greater Seacoast Permaculture Group, Slow Food SeacoastSeacoast Eat Local, Great Bay Time Bank, CLIPPERS Farm to School, & The Portsmouth Public Library.

Posted in events, film | Leave a comment
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