Halloween Harvestfest at Throwback Brewery, Sunday Oct 29

Thanks to the generosity of Throwback Brewery for making their very fun Halloween Harvestfest a benefit for Seacoast Eat Local!

Halloween Harvestfest

There will be live music  with Jake Davis & The Whiskey Stones, kids’ games with yummy prizes, kids’ farm tours, a kids’ costume contest, and… for the grownups… carnival-themed food specials with beer pairings, plus a raffle for tickets to a Harvest Dinner!  Seacoast Eat Local Mobile Market (SAMM) will be there, too.

This event is family-friendly and free to the public. Get in the ‘spirit’ and join us in dressing up! Share the beauty of Throwback Brewery’s harvest with kids’ farm tours – tickets are just $5 and can be purchased online ahead of time (limit 20 people).

Carnival-themed games for the kids are $1 each, and there will also be a raffle for two tickets to North Hampton’s 275th Anniversary Harvest Dinner hosted at Throwback Brewery on November 9th – a $100 value!

100% of game & raffle ticket sales will go to benefit Seacoast Eat Local.

Halloween Harvestfest Schedule:

12-5pm Carnival-themed games for the kids
1:30pm Kids’ farm tour (max 20 people)
2:00pm Kids’ costume contest
3-5pm Live music: Jake Davis & The Whiskey Stones
4pm Kids’ farm tour (max 20 people)
5pm Raffle winner announced

This event will be held rain or shine. Come celebrate the season at Throwback’s Halloween Harvestfest!

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Seacoast Eat Local Awarded USDA Grant

Seacoast Eat Local is pleased to announce that it has been awarded the Farmers’ Market Promotion Program Grant from the USDA. This is a 3 year grant to the organization, effective immediately, which will deliver an approximate total of $176,000 in funding to support staff and programs designed to effectively promote and enhance area farmers’ markets and other retail endeavors.

“This is a big win for us as an organization and also for local foods across the Seacoast,” says Jillian Hall, Seacoast Eat Local Director of Programs. “With this funding we will be able to greatly enhance our advertising online, in print and through radio media. We will also be able to assess and expand work being done to support farmers and

farmers’ markets across our service area. Our hope is that as a result of this grant funding, local farms will see an increase in revenue through their CSA programs, farm stands and farmers’ markets.” The grant proposal and its work hopes to serve at least 9 farmers’ market locations and 40 local farms over the course of three years.

The mission of Seacoast Eat Local is to connect people with sources of locally grown food and to advocate eating locally for the health of the local environment, community, culture and economy. A registered non-profit organization since 2012, this is the first Federal grant which Seacoast Eat Local has been awarded. To learn more about the organization and its programs, please visit www.seacoasteatlocal.org.

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Morgan’s Post: Vegan Oyster Mushroom Risotto

While at the market this past Saturday I was looking for new ingredients to try in recipes, and I happened to see some oyster mushrooms. I have made this recipe before with Portobello mushrooms and wanted to give it a try with a different kind. This is great as a side dish but it can also stand on its own as a hearty and filling meal. It’s hard to believe there is no dairy in this because it’s so creamy!

Servings: 4          Serving size: 1/2 cup


  • 1 quart of oyster mushrooms (or mushroom of your choosing)
  • 1 small onion (yellow would be best but red works fine too)
  • 2 cloves garlic
  • 1/3 cup unsalted cashews (soak in water overnight if you have time, it makes a creamier sauce)
  • Chives or scallions (for garnish)
  • 1 cup of uncooked brown rice
  • 1 tablespoon dairy-free butter
  • 1 teaspoon oil of your choosing
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons nutritional yeast
  • 1/3 cup of almond milk
  • 1/3 cup of vegetable stock


  1. Place a pot with the 1 cup of rice and 1 tablespoon of butter on the stove top on medium heat until the butter melts. Make sure you mix well to coat all the rice.
  2. Pour 1 and 1/3 cup of water into the pot and bring to a boil.
  3. Cover the pot and let cook for 45 minutes.
  4. Chop the onion and mushrooms into smaller pieces
  5. In a skillet heat oil and then add onions.
  6. Allow onions to become translucent and let sit until caramelized.
  7. Add the garlic and let cook for 1 minute.
  8. Add the mushrooms and cook till soft and warm.
  9. Let the onion/mushroom medley cool slightly.
  10. In a blender, add the cashews and almond milk, blend till smooth.
  11. ½ the onion and mushroom mix, the vegetable stock, salt, pepper, and nutritional yeast to the blender and blend till smooth.
  12. Once the rice is cooked add the sauce to the pot of rice along with the other half of the onions and mushrooms.
  13. Let sit on low heat for a couple minutes until hot.
  14. Place on a plate or in a bowl and garnish with chives or scallions.
  15. Enjoy!

Feel free to experiment by adding different spices and vegetables, I think sun-dried tomatoes or roasted red peppers would be a great addition.


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Morgan’s Post: Carrot Ginger Soup

As it starts to get colder out I always crave soup or something warm. This carrot ginger soup is perfect for those chilly days when you just can’t get warm enough. After making this, I have to say I have a new favorite soup, the ginger gives it a nice kick and the butternut squash gives it a creamy consistency. Ginger is great for aiding in digestion and carrots are rich in vitamin A (which not only promotes good vision, but also healthy skin and teeth). The butternut squash is high in potassium (it actually has more than a banana!), Vitamin E, and has a good dose of fiber. I hope you enjoy the recipe as much as I did and feel free to tweak it. I think I might try making it with pumpkin rather than squash next time just to see the difference and possibly add a little nutmeg!


  • 5 Medium carrots
  • 1 Small yellow onion
  • 1 medium piece of ginger
  • ½ butternut squash (I cooked and saved the other half for dinner later in the week)
  • 1 cup vegetable stock
  • ½ cup almond milk
  • 1 tablespoon dairy free and soy free butter (you can use regular butter or any form of your choosing this is just what I had in my refrigerator)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon of cinnamon (3/4 for soup and ¼ for sprinkling over top)
  • 1 tablespoon of brown sugar and enough to sprinkle over the squash and carrots
  • Olive oil and Maple syrup to drizzle over carrots and squash



  1. Set the oven to 400 F.
  2. Peel the carrots and cut off the tops.
  3. Cut the butternut squash in half and remove the seeds.
  4. Cut the onion and ginger into smaller pieces so that they will roast faster and blend easier.
  5. Place the carrots, ginger, and onion on one baking sheet and the butternut squash on the other.
  6. Lightly drizzle olive oil and maple syrup over the carrots and butternut squash and sprinkle with cinnamon.
  7. Cook the carrots for 30 minutes and the butternut squash for 1 hour.
  8. Take them out of the oven and let cool down slightly, you can chop the carrots into smaller pieces and scoop the butternut squash out of its peel.
  9. Place the carrots, ginger, and onions in a blender with the 1 cup of vegetable stock and the salt, pepper, and cinnamon. Blend till smooth or desired consistency. ( I did this separate from the butternut squash only because my blender was not big enough).
  10. Poor into a medium sized pot and let simmer.
  11. Blend the butternut squash and almond milk together until smooth and then poor into the pot.
  12. Let simmer for 20 minutes covered, stiring occasionally.
  13. Serve in a bowl sprinkle cinnamon, and enjoy!
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Morgan’s Post: Creamy Tomato Basil Dip

Tomato and basil is one of my favorite flavor combinations and this dip is perfect for all the parties and family get-togethers this fall. The cheesy and creamy texture almost reminds me of an alternative queso dip. If you are making this as a dish to bring to a party you could even sprinkle some cheese on top (I use dairy-free Daiya) and place in the oven to melt it a little. This is great as a spread in vegetable wraps too! This recipe makes enough dip to fill a casserole dish and it’s really easy to experiment with different spices and vegetables to make it your own.


  • 4 medium tomatoes
  • 5 basil leaves and 1-2 leaves for garnish
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon minced garlic
  • 1 8 oz. container cream cheese-or enough to get the dip to the consistency you desire (the dairy free option I use is Toffuti).
  • Balsamic glaze


  1. Place a medium sized pot on the stove top filled with water and bring to a boil.
  2. Cut a small “x” on the bottom of each tomato and remove the stem and core.
  3. Place the tomatoes in the boiling water and let sit until you can see the tomato skin start to wrinkle or split, up to 5 minutes.
  4. Strain the tomatoes and place in a bowl with ice water.
  5. Let the tomatoes cool.
  6. With a knife, place the peeling skin between your thumb and the blade and pull.
  7. Once peeled, depending on how chunky you want the dip. You can either cut the tomatoes into pieces and then mash them, or cut them and place them in a food processor for a creamier consistency (I did this).
  8. If you are placing in a food processor add salt, pepper, and 4 basil leaves to the pot.
  9. Process to desired consistency, when it’s still a little chunky add the cream cheese mixture and process further until well incorporated.
  10. If mashing the mixture, add sliced basil, salt and pepper and mix well. Then add cream cheese mixture and incorporate well.
  11. Place in a serving dish, squeeze balsamic glaze over dish in a zig zag motion and garnish with basil.
  12. Serve with pita chips or crackers and enjoy.
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Welcome Megan to the board!

Please join us in welcoming Megan Grocki to the Seacoast Eat Local board! We are thrilled to have her join our work and she brings passion, energy, and strategic thinking to our work. Welcome Megan!

Megan GrockiMegan is a professional people watcher. She leads the customer insights and research team at Nasdaq, helping design teams discover the needs and behaviors of their audiences and identify opportunities for innovation. She also just earned her masters degree in Gastronomy at Boston University. A 20-year Portsmouth resident with a deep-rooted curiosity about the local food scene, her mission is to get better food to more people.

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Charlotte’s Recipe: Homemade Applesauce

It’s apple season! Here is a quick and easy homemade applesauce recipe that your kids will love!
  • ~ 9 medium sized apples (experiment with different varieties!)
  • 1 cup of water
  • 1 half of a lemon’s juice
  • 1 teaspoon cinnamon (or as much as you like – try using a variety of fall spices!)

sugar or local honey can be used as sweeteners to taste, if desired.


  1. Wash and peel the apples (leaving some skin). Then slice each apple into 8 or so slices. Removing stems, seeds and any spoiled parts.
  2.  Put the ingredients into a pot and bring to a boil.
  3.  Let the apple mixture summer for 20 minutes or until the apples have softened significantly.
  4.  Stir often to make sure the apples are not sticking to the bottom of the pot.
  5. You can eat the applesauce as is, mash the applesauce with a potato masher or if you prefer a smoother texture put it in your blender. Serve hot or cold with graham crackers. Enjoy!

You can also experiment with putting the sliced and cored apples in the crockpot if you have one, for an equally tasty hands-off version!

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Learn to Make Sausage with Short Creek Farm and Seacoast Eat Local

Join Seacoast Eat Local and Short Creek Farm for a hands-on sausage making workshop.

Sunday, October 15, 3-6pm

Short Creek Farm
18 Winding Hill Rd
Northwood, NH

Workshop participants will have the opportunity to tour Short Creek Farm, taste a variety of local meats, cheeses, and beer, and receive hands-on sausage making instruction directly from Jeff and Dave. Each participant will also take home 1lb of mixed sausage!

Due to the hands-on instruction, space for this workshop is very limited. Get your tickets today! Ticket price is $50/pp, proceeds of the event will support the work of Seacoast Eat Local.



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Morgan’s Post: Roasted Sunchokes

Looking at a sunchoke, you may ask yourself, “is this ginger or an odd type of potato?” You may be surprised to find out it is neither, it’s actually a unique root vegetable that comes from a particular species of sunflower. They are a great substitute for potatoes especially for diabetics because they contain only one carbohydrate, called inulin. Inulin is a diabetic-friendly carbohydrate and is often found as an additive in processed foods.  Sunchokes can beused in a variety of ways, but my favorite is as a substitute for roasted potatoes. They have a slight nutty taste and have a softer more gel-like center than potatoes. I added my go-to spices when cooking roasted potatoes but feel free to tweak the recipe to reflect your preferences.


  • 5-6 medium sized sunchokes
  • 1 tablespoon olive oil or any other preferred oil
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic
  • ½ teaspoon rosemary


  1. Set the oven for 400 °F and line a baking sheet with parchment paper.
  2. Wash the sunchokes, making sure to scrub off the dirt.
  3. Chop them into finger sized or bite sized pieces as you would a potato.
  4. Place a pot filled with water on the stove top and bring to a boil.
  5. Once the water is boiling, place the sunchokes in the water carefully and boil for 4 minutes.
  6. Drain the sunchokes and pat dry with a paper towel taking care not to burn yourself.
  7. Place the sunchokes in a bowl mixing in the salt, pepper, paprika, and garlic. Then add the olive oil and mix again.
  8. Spread the sunchokes in an even layer across the baking sheet and place in the oven for 40 minutes or until desired crispness.
  9. Enjoy!
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Charlotte’s Post: Chinese Cabbage Salad Recipe

Chinese Cabbage Salad



  • 1 medium sized Chinese cabbage or cabbage, chopped
  • 1 bunch of scallions, thinly sliced
  • 3 tablespoons of sesame seeds
  • 1 handful of almonds
  • 1 packet of ramen noodles, uncooked/without the seasoning and cut into small bits


  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup of sugar
  • 3 tablespoons soy sauce


  1. Make the salad dressing and place it in the fridge while preparing the rest of the meal.
  2. Chop the cabbage and then scallions placing the ingredients in a large salad bowl.
  3. Roast the sesame seeds and almonds in a pan with butter and sesame oil (optional). Then add the mixture to the salad.
  4. Add the ramen and then toss the salad with the vinaigrette.
  5. Enjoy!
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