Lilah’s Post: Garlic and Parmesan Cabbage Rounds

Last weekend at the Winter Farmers’ Market I picked up purple cabbage from Brookford Farm, I later stumbled upon a simple and delicious cabbage based recipe I had to share. First of all, there are only FOUR ingredients, and it took less than a half an hour from start to me gobbling it up! Also, you can purchase almost all of the ingredients or variations of the ingredients at our farmers’ markets!


  • 1/4 purple cabbage head
  • 3 tablespoons butter or ghee
  • 5 garlic cloves, minced
  • 1/4 cup finely shredded parmesan cheese
  • Salt & pepper to taste


1.Preheat oven to 400 degrees

2. Slice cabbage into 1/2″-3/4″ wedges

3. Oil baking sheet with a high-heat fat; I used avocado oil

4. Melt butter then combine butter, minced garlic, and parmesan in a bowl

5. Evenly distribute the garlic and cheese mixture on top of the cabbage wedges

6. Bake for 15-20 minutes, and broil on high for the last 3-5 minutes

Enjoy immediately after or refrigerate for up to a week!

Morgan’s Post: 5 Ways to Reduce Food Waste

The United States is known for many things, but one you may not be aware of or do not want to be aware of is that as a country, the U.S. wastes the most food. On average

, a citizen of the U.S. wastes around 43-52 pounds a year when compared to 2-5 pounds a year in sub-Sahara African and South/South East Asia (1). Forty-three to fifty-two pounds, we are each throwing away food that equals the size of a small child! With the ever-growing population, more food needs to be available to all, one way we can accomplish this is to reduce food waste. The following are five ways you can reduce your food waste or better utilize waste at home:

  1. Only purchase what you need, if you are buying in bulk choose frozen options or freeze or pickle the items yourself for longer shelf life.
  2. Plan meals ahead and create recipes that you know you can use again, paying attention to portion sizes. Left-overs are okay, as long as you know you will eat them. This one is time consuming, but it not only reduces food waste, it also reduces loss from your pocket.
  3. Donate excess foods to food pantries or soup kitchens, if you are shopping at the winter markets Cornucopia food pantry is in attendance, usually very close to the entrance of the market or adjacent to the Seacoast Eat Local tables.
  4. Purchase a Vejibag or other food saver for produce you feel always goes bad quickly in the refrigerator. They keep your produce fresh longer so you can use it with less waste. Seacoast Eat Local sells these bags at the winter markets and they come in a couple of different sizes.
  5. Start your own compost, or mini compost that you can either use as soil for your own garden or give to friends or neighbors for their gardens. This one does not reduce waste, but rather places it somewhere it can be recycled or re-used in a positive way.



Jordan’s Post: Mushroom Mayhem!

A weekend ago, I was planning on attending  a talk on medicinal mushroom use at the NH Mushroom Company in Tamworth, NH. Unfortunately, I broke my leg hiking and was unable to make it. Instead, I opted to search the good ol’ internet and research some interesting facts about mushrooms for this week’s post.

First off, mushrooms are high in antioxidants, fiber, protein, and vitamin B. They also produce their own vitamin D when exposed to sunlight, just like us!

If you happen to be foraging for wild mushrooms, look for certain tree types. Different types grow on different trees and will be easier to find that way, But NEVER eat a mushroom unless you are sure of it’s variety. Edible mushrooms can be easily confused with the poisonous ones.

However, farmed mushrooms (like the ones at the farmer’s market) are cultivated on sawdust in sterilized grow rooms. Varieties such as oyster, shittake, and bear’s head are often sold at the Winter’s Farmers Market by vendors such as Vernon Family Farm, the NH Mushroom Company, and Hollister Family Farm.

And my favorite fact of the day, the largest living organism in the world is actually a mushroom. This “humongous fungus” covers 2,385 acres of Malheur National Forest in Oregon. It may also be the oldest organism on the planet and is estimated to be between 2,400 and 8,650 years old.

Overall mushrooms are a versatile and healthy ingredient to add to any dish and are a great meat substitute for vegetarians. Some of my favorites include this recipe for Sundried Tomato Pesto Portobello Burgers (you can opt out of using the hemp seeds), or the recipe below for Wild Mushroom Sauce!

Wild Mushroom Sauce

Adapted from The Vegetarian Bible      6 to 8 servings


  • 3 tablespoons olive oil
  • 12 ounces shittake mushrooms, sliced
  • 6 ounces cremini or button mushrooms, sliced
  • 1 ½ cups sliced green onions
  • 1 tablespoon dried basil
  • ½ teaspoon dried thyme
  • 3 cups vegetable broth
  • 1 tablespoon cornstarch
  • 2 tablespoon minced parsley
  • ½ teaspoon of salt


  1. Heat oil in large skillet over medium heat. Add mushrooms, green onions, basil, and thyme; cook and stir 10 to 15 minutes or until mushrooms brown and liquid evaporates. Add 2 ¾ cups broth; bring to a boil. Reduce heat to medium-low; simmer, 10 to 12 minutes or until broth is reduced by one third.

  2. Sir cornstarch into remaining ¼ cup broth in small cup until smooth. Add to mushroom mixture. Bring to a boil, stirring constantly, 1 to 2 minutes or until thickened. Stir in parsley and salt.

  3. Serve over Cheese Ravioli!

Dig in!


James’ Post: Hollister Family Farm and Spanakopita!

Walking around the Winter Farmer’s Market, there is beautiful produce all around. Some things that caught my eye were the leeks and spinach from Hollister Family Farm. Immediately, I put it together: I can make spanakopita with these!

Hollister Family Farm is a small family-owned farm located in Lee, NH. They operate a farm stand which is open from mid-July through mid-September every day 9 AM to 6 PM. When the farm stand is not open, you can find their table at the Portsmouth, Exeter, Durham, and Dover farmer’s markets during the spring and summertime. Additionally, of course, they also have a table at the Winter Farmer’s Markets in Rollinsford and Exeter. Some of their products are also sold at local retailers.

This farm sells several different types of fresh produce, along with honey from their own bees! Looking at their table in Rollinsford, I saw carrots, honey (and bee products like lip balm!), several lettuces, bok choy, spinach, leeks, onions, garlic, and rainbow swiss chard! Of course, these are seasonally available, and other produce favorites like tomatoes, cantaloupe, peppers, and eggplant are available during the summer months.

Overall, I ended up purchasing spinach and leeks, which are two key ingredients in one of my favorite recipes, spanakopita. Spanakopita is a dish of Greek origin which is comprised mainly of phyllo dough, spinach, and feta cheese. One of my favorite variations on spanakopita is a recipe which uses leeks in place of onions. The leeks add a slight sweetness and are much milder than onions, which really lets the spinach and feta cheese flavors shine. For a fun variation, you can replace some of the spinach with kale or swiss chard. Here is the recipe I use!


  • 2 tablespoons extra virgin olive oil, plus extra for brushing
  • 1 leek
  • 3 cloves garlic
  • 24 ounces of spinach (fresh or frozen, I prefer using fresh)
  • ½ tsp freshly ground black pepper
  • 1 ½ cups crumbled feta cheese (I use reduced-fat)
  • 2 eggs
  • 2 Tbsp each fresh dill and mint (optional)
  • ½ Tbsp each parsley and oregano
  • 4 sheets phyllo dough, thawed according to package instructions


  1. Preheat your oven to 350 degrees.
  2. Prepare your leek by chopping off the dark green parts and the root end. Slice it in half, and then each of those halves in half again. Chop into small pieces. Place in a bowl of cold water and swirl around then let sit for at least 5 minutes. This removes dirt particles, which can typically get in between the layers. Drain the leeks in a colander.
  3. On a large skillet, add the olive oil, leeks, and garlic. You only need to cook them for about 3-4 minutes, until everything is very fragrant. Do not let anything burn, you might need to add some water to the pan to prevent this.
  4. Add in two handfuls of spinach. I like to use a cover here to trap steam and let spinach wilt down. Once wilted, add in another two handfuls of spinach and wilt again until all spinach has been added, stirring between each handful.
  5. At this point, carefully transfer your sautéed mixture into a colander and press any excess liquid out. Let the mixture sit for an additional 5-10 minutes to continue draining and also cool down.
  6. Once everything has cooled down, transfer into a large bowl and mix in seasonings.
  7. Add the eggs and feta and mix together. Set the mixture aside.
  8. Using a pastry brush, apply olive oil to bottom and sides of a 9×13 baking dish. Mold one sheet of phyllo dough into the pan, it should somewhat stick to the olive oil. Brush the top of this sheet with olive oil. Let any overhang remain.
  9. Place another sheet of phyllo dough on top, and brush with olive oil again. Repeat this step one more time.
  10. Add your spinach mixture to the pan and spread evenly. Top this with a sheet of phyllo dough and trim excess phyllo from this sheet. Then, take the overhanging phyllo dough from bottom sheets and fold it over the top phyllo sheet. This should get crinkly and might look messy, but it will be beautiful after you bake it. Brush all exposed phyllo sheets with olive oil. Use a paring knife to make a small slit in the middle of the top sheet to allow steam to escape.
  11. Bake for 30-45 minutes, depending on your oven. The dish is done when the top layer of phyllo dough is golden brown, and a knife inserted in the middle comes out without any liquid egg. Enjoy!

Jordan’s Post: Asian Stir Fry

This stir fry is easy to make and highly adaptable to substitutions. It contains high amounts of vitamins K, A, and C and ingredients such as spinach, sweet potatoes, and carrots- which are all available to buy at our winter farmers markets. Enjoy!


  • 1 medium sweet potato, peeled and chopped into cubes
  • 2 tsp olive oil
  • 1/2 yellow onion, chopped
  • 1 carrot, chopped
  • 1/4 tsp Chinese 5-spice powder (available in the Asian food section of most grocery stores or you can make your own combination of cinnamon, cloves, fennel, anise, and peppercorn. I also tend to throw in some curry powder)
  • 2 cloves of garlic, minced
  • 1 1/2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha or chili paste
  • 4 cups cooked brown rice
  • 1 cup spinach or kale
  • 1 cup broccoli
  • 1 cup frozen green peas, thawed


1. Heat 1 tsp of oil in a large skillet or wok over medium heat.

2. Add the sweet potato and two tbsp of water and stir fry, stirring often, for about 5-8 minutes until the potato is tender and starting to brown.  Add more water if the potato starts to stick.

3.  Add yellow onion and carrot and continue to stir fry for another 3 minutes, or until the onions are translucent.

4.  Add the 5-spice powder and garlic and stir fry for 1-2 more minutes.  Remove all vegetables from the pan, cover and set aside.

5.  Mix soy sauce, rice vinegar and Sriracha in a small bowl.

6. Heat the remaining oil in the wok over medium heat.

7.  Add the cooked rice and stir fry until warm, approximately 5 minutes.

8.  Add the sauce mix and the vegetables, plus the peas to the rice and mix well.

9.  Stir fry for another 1-3 minutes.

10.  Fold in spinach or kale

Serve and enjoy!

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.