James’ Post: Seasonal Ingredient Spotlight on Turnips!

Who doesn’t love soup on a cold winter day? This soup utilizes turnips, a winter vegetable that I feel is very underused. Turnips are a vegetable I reach for often in the winter months, since they are high in vitamin C, boosting the immune system. For those looking to shed some holiday pounds, they are also perfect for incorporating into a weight-loss diet, as they are both high in fiber and low in calories (35 calories per cup, chopped!). Incorporating turnips into a soup is a great way to fill up quickly in the winter months! Here is a recipe for turnip, kale and lentil soup that you can make in a slow cooker!


  • 1 cup lentils, rinsed
  • 2 cups kale, chopped
  • 2 turnips, chopped
  • 1 tsp curry powder
  • ½ onion, diced
  • ½ Tbsp vegetable oil
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 32 fl. oz. vegetable stock
  • 6 oz tomato paste

  1. Add kale, lentils, turnips, tomato paste, and vegetable stock in a slow cooker.
  2. In a small pan, saute onions in vegetable oil until lightly golden brown. Add garlic and curry powder, cook for 30 seconds or until fragrant, remove from heat.
  3. Add the sauteed mixture to the slow cooker.
  4. Place lid on slow cooker, and cook on high for 2 hours.

Recipe adapted from Chef de Home:

Nutrition information from

Lilah’s Post: The Benefits of Beets

Beets are an excellent root vegetable that can be used in a variety of ways, filled with many vitamins, minerals, and following health benefits.

Beets are very high in vitamin C which helps boost immunity and fight sickness; they also have a great source of fiber which is beneficial for one’s digestive health. Beet fiber has also been seen to help reduce cholesterol and triglycerides by increasing the level of HDL’s (High-Density Lipoprotein), which are the “good cholesterol”. They are also high in potassium which is essential for nerve and muscle function as well as manganese which is good for your bones, liver, kidneys, and pancreas. Betaines in beets stimulate the function of the liver, improving it and keeping it healthy!

Beets are low calorie, contain no cholesterol, and can give you a significant amount of energy due to its high amount of carbohydrates. Therefore, it is great for athletes and people who are active! Beets can also temporarily lower one’s blood pressure due to the high concentration of nitrates. Nitrates help dilate your blood vessels, causing blood pressure to lower; this occurs for approximately 4-6 hours after consuming a beet. Beets are also rich in antioxidants, iron, magnesium, phosphorus, and B vitamin, folate, which reduces the risk of birth defects.

This wonderful vegetable can be used in many ways such as in salads, soups, smoothies, juiced, or simply eaten raw! You can also steam, roast, or sauté however you please. Multiple vendors at the Farmers’ Markets sell them so come pick them up at our next market this Saturday, February 24th at the Wentworth Greenhouses in Rollinsford. & look for me at the food demo table with a beet hummus!


Summer Internship: Marketing and Communications

Seacoast Eat Local is a small, dynamic non-profit organization looking for an intern to assist with digital advertising and communications.

The main responsibilities of this internship will be:

  • write a weekly blog post related to a local foods topic
  • assist in creating posters, flyers and brochures for the organization
  • creating social media content advertising events and services
  • creating digital images, ads or content related to fundraising, events, nutritional education or other projects
  • Doing some photography at farmers’ markets, local farms, at programming or events

Interns should have a general working knowledge or interest in learning about cooking, basic nutrition, local agriculture and local foods. Experience with lucidpress, canva and google suite is preferred by not required.

This internship could be completed entirely remotely, but a local intern has the opportunity to attend some events and organizational meetings. That said, there are no regular office hours for the organization or the intern (staff work primarily from home). Staff are available to speak or meet at will, but the interns work will be project based and completed independently. Interns in this position must be self-motivated and able to work independently.

A high quality intern in this position has the opportunity to work as part of a fun and dynamic team as an equal partner. Interns are encouraged to share ideas and define, to some degree, their work projects based on their interests and skills. This is a great opportunity for an intern to build a portfolio of work and have a large impact on an organization.

To apply: email a resume, cover letter and two references to Jillian Hall, Director of Programs at

Summer Intern Position: Mobile Farmers’ Market

Samm at SeabrookJoin New Hampshire’s first and only mobile farmers’ market for its summer operating season!

SAMM (The Seacoast Area Mobile Market) will be hitting the road in June to serve Seacoast communities in Strafford, Rockingham and York Counties that have restricted access to fresh, local, healthy foods.

SAMM is a mobile farmers’ market that provides fresh, locally sourced foods from vegetables to fruits, dairy, eggs and meats and local products such as honey, maple syrup and dry beans. SAMM serves elderly and low-income communities as well as local employers and towns without consistently operating farmers’ markets. Learn more at

Interns with SAMM will ride along 1-2 days per week for that days’ stop schedule. Timing and duration will vary, so please speak with a staff person regarding your interest. Generally, SAMM operates full days Tuesday-Friday.

Interns will assist with all aspects of the market. This may include set up/break down of the market, stocking product, completing customer sales, produce pickups, and providing basic food and nutrition information (with training). Interns with interest may also be asked to help spread SAMM through social media with twitter, instagram and facebook posts. This can be a physical job and SAMM operates in the summer. Interns should have reasonable physical stamina, be able to lift up to 40lbs and feel comfortable in summer conditions.

This is an innovative, landmark program in our State and interns with this position have the opportunity to work as part of a dynamic team and to shape our work and operations.

To apply: send cover letter, resume and two references to Jillian Hall, Director of Programs at

Summer Intern Position: SNAP Programs

In Summer 2018 Seacoast Eat Local will be seeking 1-2 interns to join our team as a colleague for approximately 6-12 hours per week. This intern can come from a variety of academic disciplines or post-grad circumstances, but should be highly self-motivated, reliable and committed to our mission.

This internship focuses on practical experience with a small weekly writing component. It is a high responsibility and high impact position for an intern to see all facets of a non-profit setting and to work as an integral team member.

Practical Responsibilities
The primary responsibility of this intern will be to assist with SNAP/EBT table at farmers markets. This includes swiping cards, documenting transactions, interacting with farmers and clients and maintaining an organized ‘token’ system. The intern should be friendly, able to represent SEL positively and willing to ask questions if discrepancies arise. Some physical lifting under 50lbs is required.

The intern MUST be able to commit to a consistent market schedule. The intern will need to provide their own reliable source of transportation.

The market schedule for this internship is flexible, although we expect the intern to commit to the same 1-2 markets each week for the summer (June-late August). Typically, we prioritize having help at our busier markets, which are:

Tuesday (Rochester 2-7)
Wednesday (Dover 1-7)
Thursday (Exeter 1-7)
Saturday (Portsmouth 8-2).

Other practical responsibilities for this internship include a weekly blog post, which is broadcast on our blog and on social media. Good quality blog posts are often ‘picked up’ by other local and regional organizations.

Successful Candidates
Successful candidates will be responsible, reliable and self motivated. They will be well spoken and able to represent Seacoast Eat Local positively in a public setting. Candidates must be able to provide their own source of transportation to and from markets.

This is an unpaid internship, but SEL is willing to work out credit options where possible and good work will be rewarded with strong letters of recommendation. This internship is a great opportunity for a self-starter to work and be respected as part of an enthusiastic and dynamic team.

To Apply
Please send a resume, cover letter and 2 contacts for reference to Jillian Hall, Director of Programs, at Incomplete applications will not be considered.

We’re Hiring: Market Support and Outreach Position with Seacoast Eat Local!


Seacoast Eat Local Market Support and Outreach Position

Hours: 10hrs/wk year round

Rate of Pay: $13.50/hr

This is a grant funded position funded through the USDA Farmers’ Market Promotion Program (FMPP Grant). This is a part time position and is not benefits-eligible. The initial contract for this position is a twelve month term, with the potential to renew, subject to grant funding and a performance evaluation.

This position will work as an integral team member within Seacoast Eat Local (SEL) to promote, support, and provide outreach services for the SEL winter farmers’ market series and for summer farmers’ markets at which SEL provides SNAP services. The primary goal of this position is to increase awareness of and attendance at farmers’ markets in our region.

Vital to this position is the ability to enthusiastically represent our organization and programs in the public sphere. Our organization serves people of varying ages, physical and cognitive abilities, income levels, and ethnicities – and we expect our staff to be comfortable serving and interacting with any person who seeks our services. As a small organization, collaboration within our region is also extremely important. A high quality staff person will always seek to make positive connections with partner organizations and be asking themselves, “how could we work together to benefit farmers and community members?”

Desired Skills:

  • Comfort with social media platforms such as Facebook, Twitter, and Instagram
  • Ability or experience with creating promotional materials such as flyers, rack cards, or digital ads/content
  • Experience with GoogleSuite, MailChimp, Flickr, Canva, WordPress and/or Lucidpress
  • Comfort in public settings, such as at community fairs and expos, in public meetings or with conducting outreach to potential partner groups or organizations
  • Experience with event planning

Job Responsibilities:

  • Create promotional materials for farmers’ markets. This may include rack cards, posters/flyers, social media ads and content, facebook events etc.
  • Conduct outreach for markets by attending public events and meetings, “tabling” in public settings, distributing flyers and cards to local businesses, organizations and community spaces
  • Assist Program Coordinator in planning Winter Farmers’ Markets and SNAP services and other programs, as needed
  • Take lead on planning a stand-alone CSA Days event once per year (February)
  • Writing regular blog posts on market-related topics

Qualified Applicants:

  • Will have a bachelor’s degree and/or experience working in the local foods and/or farmers’ market community
  • Must have access to a reliable vehicle
  • Access to a computer with basic applications and functions that can be used for SEL business
  • Is an independent, friendly and self-motivated person with the ability to handle a flexible work schedule

Working Schedule

The work schedule for this position is both flexible and variable, but 10 hours per week is required. We seek an applicant that is adaptable and has strong organizational and time management skills. Most of the work for this position will take place outside an office setting, in various community locations across the Seacoast. All applicants must have access to a reliable working vehicle and expect to spend time traveling to market, meeting and event locations.

Market Schedule (tentative) – Winter

We host 12 winter farmers’ market dates November-April. Specific dates vary by year, but looking at our current winter market schedule will provide an accurate idea. A primary responsibility of this position will be to attend these markets and to plan 1-3 additional “test-markets” and a CSA Days Fair.

Winter Market Days: Saturdays 9am-3pm

To Apply: email a resume, cover letter and two references to Jillian Hall, Director of Programs at

Morgan’s Post: Orange and Beet Salad with Dairy-Free Feta

Warmer weather is approaching and I have been finding myself both craving a salad and wanting something filling. This salad is perfect as a stand-alone entrée or as an appetizer/side to any meal. My favorite part about making this was trying to figure out how to make a dairy free feta cheese, I played around with the spices a little (you can too to add your own personal touch). The feta recipe yields more than needed for the salad so you will have some left over for different recipes throughout the week.

Orange and Beet Salad with Dairy-free Feta        Serves: 4


  • 1 container mixed greens
  • 2 precooked beets
  • 2 orange
  • ¼ red onion chopped in small pieces
  • 1 container of oyster mushrooms
  • Candied walnuts
  • Vegan Feta-as much sprinkle on top as you desire (recipe below)
  • Olive oil for sautéing
  • Dressing of your choosing

Dairy-free Feta

  • 14-ounce container of extra firm tofu
  • The juice of 2 lemons and 1 lime
  • 1 cup of water
  • ½ cup apple cider vinegar
  • 1 Teaspoon minced garlic
  • 1 Teaspoon oregano
  • ½ Teaspoon thyme
  • ½ teaspoon dill


  1. Open a 14-ounce container of extra firm tofu and press the water out using either a tofu press or a heavy object on top of a plate.
  2. Once the tofu has been pressed chop up into 1 inch squares.
  3. Put in a bowl and add all the spices (garlic, oregano, thyme, and dill).
  4. Now add the wet ingredients (lemon and lime juice, water, and apple cider vinegar).
  5. Place in the refrigerator covered for two hours.
  6. When the feta is ready, put a pan on the stove top and warm up olive oil.
  7. Add the chopped mushrooms an onion and cook until tender, set aside to cool.
  8. In a large salad bowl add the mixed greens.
  9. Chop two beets and two oranges into bite size pieces and add to the greens.
  10. Once cooled, add the mushroom and onion mixture.
  11. Add the walnuts and desired amount of feta over the top.
  12. Add a dressing of your choosing, I used the left-over liquid from the vegan feta and added olive oil.
  13. Serve and Enjoy!

Jordan’s Post: Butternut Squash Soup

Today I chose to post my favorite recipe as my weekly blog! This butternut squash soup is more savory compared to the regular sweet soups you find at restaurants. It can easily be made vegan by substituting olive oil for butter.

Curry Butternut Squash Soup


  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 (32 fluid ounce) container emerald’s organic veggie stock
  • salt and freshly ground black pepper to taste
  • curry powder to taste


  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

James’ Post: How Does a CSA Work?

Shopping around the farmers’ market, you may have heard about CSAs and Seacoast Eat Local’s amazing 3:1 CSA match program for SNAP/EBT users. But what exactly is a CSA, and why should you be interested?

CSA stands for Community Supported Agriculture. This is a program between a farm and a consumer where the consumer will pay, in advance, for a share of the crops for the season. What this means is that the pre-payment will allow the consumer to pick up a specified amount of produce at a frequency/duration determined by the farmer. This can lead to produce discounts in the long run, as buying that same amount of produce weekly would be more expensive. Pricing, quantity, and frequency of CSA boxes vary by farmer, so it is important to talk to farms about their specific programs. Another thing to keep in mind is asking the farmer what kind of produce you will be expecting throughout the harvest, as expected product lists may vary and some farm CSAs may have options to add on meats, eggs, flowers or other products.

A CSA might be easier to understand with an example. So, let’s say you are interested in purchasing a CSA share. You talk with the farm you are interested in, and agree on a share. You would pay the farmer upfront, and then during the harvest season, you pick up a box of various fresh produce every week!

Sounds great, right? It is! CSA boxes encourage seasonal, local eating, while emphasizing produce consumption. Sometimes, CSA boxes can even get to be a bit too many vegetables, but that’s where your freezer will help. Freezing produce can be a great way to quickly get dinner on the table for unexpected busy nights long after the growing season.

But what about the 3:1 SNAP/EBT matching program? Well, SNAP users are eligible for increased assistance in purchasing CSAs. Each SNAP customer participating in a CSA will have the option to pay for 1/3 of the total CSA cost with their SNAP card over 1-3 months. The FINI funded fruit and vegetable coupon program, Granite State Market Match, will cover the remaining cost of the CSA. For more information about how the program works, e-mail Shelly at

Check out to find farms that offer CSA subscriptions, and to see a harvest calendar which offers examples of typical produce you might find in your CSA box or visit the next Winter Farmers’ Market from 10am-2pm on February 24 at Wentworth Greenhouses in Rollinsford NH to visit our CSA Days fair. If you purchase a CSA in full at the market, you will receive a free cookbook!

Lilah’s Post: Spiralized Sweet Potato Egg Nests

As promised in my very first blog post, I will be posting lots of recipes this winter and upcoming spring! This way of making eggs is so fun compared to a bland piece of toast and is also a perfect way to incorporate some sweet potatoes into your breakfast or lunch. It’s super easy and only uses one pan. Sweet potatoes are currently in season, and you can purchase them at our farmers’ markets from multiple vendors! Last weekend I even got purple sweet potatoes, so good! If you own a spiralizer at home, you can buy sweet potatoes and spiralize them yourself, if not you can purchase already spiralized sweet potatoes at most grocery stores.


  • 1 sweet potato, spiralized
  • 2 tsp oil of choice
  • 3 eggs
  • Salt & pepper


1. Spiralize sweet potato. Heat a cast iron skillet or pan over medium heat, coat pan with oil of choice & cook sweet potato until tender

2. Form the spiralized potatoes into three nests and crack an egg into each

3. Cover and cook for 2-5 minutes or until the white sets, season with salt & pepper

As seen in the picture I added some red pepper flakes, cilantro, and cholula hot sauce…add whatever spices and herbs you love, enjoy!