Blog

Carlee’s Post: Celebrating the Strawberry Moon

Strawberries are the kind of food that make you smile one second into your first bite. The taste of summer in one fruit. We New Englanders are blessed with abundant strawberries, growing wild in our rich soils. My family always enjoyed them after a day at the lake, at a family barbecue, or in the car on a long drive. You also may have noticed that this delicious fruit tends to be a bit pricier than your average market treat, making them a great crop for farmers providing a start of season income boost. They are one of the first fruits to ripen in the summer season, and can be enjoyed many ways. June is the month of the strawberry moon, and tonight is the night of the full moon. Each months moon was named by Native Americans after a naturally occurring event. The Strawberry moon got its name from Algonquin tribes, who noted that June is the best time to begin harvesting the ripening strawberry fruit.

My favorite way to enjoy strawberries are as a dessert of course. These recipes are a reminder of my childhood. I first had strawberries with sour cream and brown sugar at the start of a pool party. The directions for this one are simple, rinse a bowl of strawberries, scoop some sour cream in a bowl and pour some brown sugar in a third bowl. Dip the strawberry in the sour cream, and then in the brown sugar, eat immediately! The brown sugar melts slightly over the sour cream making a delicious sauce with crunchy bits of brown sugar. I also really enjoy strawberry shortcake the recipe for which I’ve included below. You can find the first of the season Strawberries at our farmers markets or check out this former Seacoast Eat Local intern’s post for a list of pick your own farms!

https://seacoasteatlocal.org/2015/06/pick-your-own-strawberries/

STRAWBERRY SHORTCAKE

BERRIES
2 quarts hulled strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
BISCUITS
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup dried buttermilk powder*
3 tablespoons sugar
1/2 cup (8 tablespoons) butter, or 1/2 cup shortening
2 teaspoons vanilla extract
1 large egg
1 cup milk*
2 teaspoons milk, optional; for topping
2 teaspoons sugar, optional; for topping
*Or substitute 1 cup buttermilk for the buttermilk powder and milk

1. To prepare the fruit: Slice strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.
2. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
3.To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or shortening until the mixture is crumbly.
4. Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.
5. Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it’s about 1/2″ to 3/4″ thick, and cut it into 2 1/2″ to 3″ circles.
6. Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar if desired.
7. Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving.

Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.

https://www.kingarthurflour.com/recipes/strawberry-shortcake-recipe https://www.space.com/16830-full-moon-calendar.html

https://www.almanac.com/content/full-moon-june

Melissa’s Post: Strawberries are a summer favorite and a health food!

You must have noticed at your last trip to market that strawberries are finally in season! The Portsmouth market will likely be glowing in red  as market tables are filled to the edges with these ripe-and-ready gems. Strawberries are native to many parts of the world, and are actually a part of the rose family, which makes sense as the strawberry plants themselves have a pleasant floral smell to them. The leaves are also edible, and can be eaten raw, cooked, or as tea. It might be in your best interest to pick some up this summer while they’re fresh and in season, not only for their delicious, fresh, sweet taste, but also for numerous health benefits as well!

Fresh strawberries are packed with minerals such as manganese, potassium, and magnesium, vitamins like Vitamins C and K, as well as folate, and also contain antioxidants and polyphenols. The vitamins and minerals are important for helping your body complete essential metabolic processes, and the antioxidants and polyphenols work to keep small oxidizing reactions from your cellular metabolism constantly occurring in your body from causing any harm. One cup of strawberries also provides 3g of fiber, 12g of carbohydrates, and all in only 49 calories! These are not the only major nutritional benefits of strawberries, surprisingly! Strawberries’ vitamins, minerals, and other organic substances can also provide some other major health benefits.

These ruby-red fruits help to fight health disease with antioxidants ellagic acid, flavonoids (a plant chemical that gives fruits and veggies their bright colors and also provide antioxidant properties) like anthocyanin, catechin, quercetin, and kaempferol. These antioxidants help to stop or slow down the formation of LDL (low-density lipoproteins, or “bad cholesterol”) and creating a higher risk for blood clots. These properties also help to relax the blood vessels and allow blood to flow more easily, reducing blood pressure and improving circulation. In addition to this, the Vitamin C, folate, and high fiber content of strawberries effectively work together to reduce plaque in arteries and veins.

A cup of strawberries can help you fight the cold and flu! One cup of strawberries contains 150% of your daily requirement of Vitamin C, which is essential for the metabolic functions needed to build healthy tissues like skin, ligaments, tendons, and blood vessels, and can help heal wounds by making scar tissue. All are essential for building your body back to what it was before you were sick, and kick out that cold!

The antioxidants and detoxifiers in strawberries make them the perfect food for treating arthritis and gout pain. These properties help to aid in arthritic symptoms such as the drying up of lubricating substances between joints, reducing the degeneration of muscles and tissues, and reducing the accumulation of toxic substances, especially uric acid, the cause of gouty arthritis symptoms.

Though strawberries are a sweet treat, they can, alongside nutritious eating and exercise, actually aid in weight loss and gaining glycemic control of diabetes. Strawberries help to boost the amount of leptin and adiponectin, which are fat-burning hormones, also which help decrease appetite, decrease glucose, and reduce body fat. Due to the high fiber and natural sugars, strawberries are naturally a low-glycemic food, meaning they are very diabetic-friendly! The fiber keeps you from digesting the sugars too rapidly and spiking blood sugar levels, helping you maintain control of your blood sugars healthy ranges, and feel content after eating. This also means that this same property can help prevent pre-diabetics from becoming Type-2 diabetic.

If these health benefits don’t sound like enough, there are many other health benefits associated with eating strawberries, and even more reason to pick up a fresh box at your local farm stand or farmers’ market! Strawberries are also extremely versatile, so you really can’t make them go to waste. For me, I’ll be spending June and July munching on them raw, like I did just the other day when I picked them up from my local farm stand in Hooksett, Johnson’s Golden Harvest! Ask your local farmer at market about their strawberries, or strike up a conversation about you learned here about their gorgeous strawberries, they’ll be surely thrilled by being able to share this wonderful fruit with you!

Jessica’s Post: A Tasteful Demonstration

This past week at the Dover market I had the pleasure of putting together a food demo for people to come up, sample and learn about. At the markets, interns usually put on food demos to educate the public on food preparation skills, as well as storage and preservation tips. Mostly, we seek to show the public the wonderful things we can do with local produce from our markets and vendors. For this market I put together a Fresh Tomato and Black Bean Salsa, and I have to say I think it was a hit! I had a difficult time getting myself to save it for the market and not eat it as a post dinner snack as I watched America’s Got Talent (guilty pleasure)

Here is the recipe for this delicious salsa recipe :

  • 3 medium-large sized tomatoes
  • 1 red onion
  • ¾ cup of black beans
  • ¼ cup of cilantro
  • Juice of 1 lime
  • 2 tablespoons of fresh garlic
  • Salt and pepper to taste
  • A dash of ground red pepper (if you want it spicy!)

Instructions:

  1. Chop the tomatoes, onions, and cilantro into the desired size.
  2. Rinse black beans (if using a canned item) or prepare and cook the beans (if starting from local, dried beans*).
  3. Mix all ingredients into a bowl together and add the juice of one lime and the spices in the desired amount.
  4. Let the salsa sit in the refrigerator for an hour to allow the flavors to combine and reach the optimal taste! And then enjoy!

Note: You can adjust the amount of each ingredient to fit your preferences. *Also local black beans can be found at The Root Cellar in Nottingham, NH.

The tomatoes I used for the food demo were purchased from Mckenzie’s Farm at the Dover Farmers Market McKenzie’s is located in Milton, NH. The cilantro was purchased from Bumbleroot Organic Farm at the Saco, ME Farmers Market, and the farm is located in Windham, ME. Onions were not available at our local farmers markets just yet, but should be in season starting in July and could then be found at the local farmers markets.

I believe eating local is so important and so delicious. It’s nice to give back locally to our farmers that work so hard to give us fresh, tasty produce this time of year. This recipe is quick and easy and utilizes a few of the great farmers throughout New Hampshire and York county in Maine. As mentioned above, when doing these food demos we try to give some education along with the samples. So I wanted to share a few tips and tricks to use with the vegetables used in this recipe.

  • When trying to preserve vegetables in your refrigerator, hold off on rinsing them until right before you are planning on using them.

  • To store herbs, fill a sturdy cup or mug up with some water and submerge the stems of your herbs into the water, cover loosely with a plastic bag and your herbs should be able to last much longer in the fridge compared to other methods, up to 2 weeks even (if you change out the water a few times)!

  • Tomatoes can be stored either in a dry, cool environment and on a countertop or in a refrigerator crisper drawer. When stored on a countertop they will likely stay fresh for about a week. But if you need to preserve them for a longer period of time, you should store them in a fridge crisper drawer and then they should last for up to two weeks! Tomatoes left on the counter will continue to ripen, while tomatoes in the fridge will ripen much more slowly. Assess the ripeness of your tomato and when you plean to use it to decide where to best store it.

I hope this blog and recipe is helpful to many of you, and enjoyable! Look out for more food demos at your local Seacoast Markets!

Morgan’s Post: Quick Kale Chips

This Thursday I had my first opportunity to work on the SAMM Van! I didn’t realize how much I would learn when preparing for and working at the mobile market. We had quite the variety of vegetables including: kale, radish, swiss chard, lettuce, and more. I noticed that many people would ask questions about how to cook the produce and what it goes well with. Because of this I tried to think of a meal or snack that each vegetable could be used in.

    One of the most frequent vegetables people would ask about was kale. Many people wanted to make something with it but weren’t sure exactly what to do. Until this past year I was in the same shoes. Fortunately I learned how to make probably the easiest snack in the world – kale chips. Kale is currently in season so it is extra fresh and several local farms have it in stock. It’s a good source of potassium and fiber as well! For this meal I was able to obtain a few bunches from Brandmoore Farm in Rollinsford, NH. Besides kale you only need very little salt and olive oil which many people have in their house already. If you like, you may choose to embellish the recipe with other spices or additions such as red pepper flakes, lemon or lime juice etc. If you happen to have a dehydrator, kale chips could be made using that method as well.

Procedure:

  1. Heat oven to 325F. Put foil on a baking sheet.

  2. Tear pieces of the leaves to a size of your liking, wash them, and place them on the pan.

  3. Drizzle olive oil and salt on the kale, mixing well

  4. Put the pan in the oven for 10 minutes.

    I tend to check on the chips every few minutes to make sure they don’t burn. There isn’t a set amount of olive oil and salt you have to put on them – that is entirely up to you! A pinch of salt usually lasts for around 5 chips when I do it. To add a kick sometimes I will put very little cayenne pepper on them. This is a quick and inexpensive snack to make for kids to bring to school, to eat between lunch and dinner, or just to have throughout the day. If you have excess bunches of kale you can sauté it and then freeze it to use at another time!

Carlee’s Post: The Pesto Summer!

The pungent, aromatic smell of Basil is hard to miss. For me it brings back memories of what I call the pesto summer. I’m not very good with years or numbers, so somewhere in between being too short for the rides at Storyland, and being too cool for Storyland, were the days of the pesto summer. There are three very important characters in this chapter of my life: my sister, my mom and her frozen cookie dough business Be Sweet. She sold her product, five kinds of cookie dough each named after a daughter or cousin in my family, at Portsmouth and Exeter farmers markets.

My mom and I, her curious child with a bad wandering habit, and my selfless and dependable sister would load up my grandmas old minivan before market. Inside was the EZ-up, our finger trap of a tent, five carefully crafted and perfected kinds of frozen cookie dough, and the chairs if we were lucky enough to remember them. Twice a week we drove through the early morning to seacoast farmers markets. These long days of market passed, which for me usually involved a Kellie Brooke Farm breakfast sandwich, mango lassi or lemonade from Tulsi, taking a nap in the heat of our minivan, and lingering around Sugar Mommas Maple stand hoping for a free ice cream or cotton candy. All the while, my sister and mom sold cookie dough, watched shoppers pass, and protected our samples from unattended cookie monster children. At the end of the day we’d pack up and return home to our red house on top of the hill. Many nights of that summer after returning from market the smell of fresh basil pesto would waft around the beams and open spaces in our house. Pink martini playing in the background the three of us ate on the couch, on the porch, or at the dinner table, bowl after bowl of cheesy pesto pasta with kalamata olives and cherry tomatoes.

Now at the start of another summer, several years after the pesto summer, and many bowls of pasta later, fresh basil is here once again, and ready to be enjoyed. Below I’ve included two of my favorite basil recipes and hope that you’ll enjoy them too.

Fresh Basil Pesto 
2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
1/4 teaspoon salt, more to taste
1/8 teaspoon freshly ground black pepper, more to taste

Directions

1. Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
2. Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
3. Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
4. Stir in salt and freshly ground black pepper, add more to taste. Enjoy!


 

Basil Lemonade
1 cup of raw cane sugar
6 cups of cold water
1 cup of loosely packed basil leaves
1/2 cup of fresh squeezed lemon juice/ 3-4 lemons

Directions:

  1. Create a simple syrup by combing 1 cup of water, 1 cup of sugar, and the 1 cup of basil leaves, in a pan.
  2. Turn the heat on medium and heat until all sugar is dissolved, stirring occasionally and set aside to cool.
  3. Meanwhile juice you’re lemons into a large pitcher
  4. Add remaining five cups of water to pitcher
  5. Once your simple syrup is cooled strain out basil leaves and add remaining mixture to water, stir and serve in tall glasses over ice. Enjoy!

 

 

resources: https://www.simplyrecipes.com/recipes/fresh_basil_pesto/

Double the Dough!

Seacoast Eat Local is announcing an exciting opportunity– the first like it in our history!

This year, donations made to Seacoast Eat Local will be matched 2:1, until we meet a fundraising goal of $5,000. That means that every gift in support of local farms and foods will be doubled, thanks to a generous gift from the You Have Our Trust Fund of the New Hampshire Charitable Foundation.

This extraordinary opportunity could not come at a better time, in the final weeksof our summer fundraising campaign before the end of the fiscal year June 30. We are calling these remaining 10 days the “Double the Dough” campaign and we hope you’ll join us!

Gifts to Seacoast Eat Local further our mission of advocating eating locally for the health of our economy, community, culture and environment. Support of our major programs increases market opportunities for local farms and access to fresh local foods by our friends and neighbors.

All donations are 100% tax deductible – and they’ve never counted more! Make your gift securely online today, or mail a check to:

Seacoast Eat Local, 2 Washington St. Ste 331, Dover, NH 03820

Melissa’s Post: Tony, a lifestyle change champion

Editors Note: Those of us in the Seacoast Eat Local family have come to know and love Tony over several years for all of the reasons Melissa mentions — his inspiring story, his joy, his passion and his sense of humor! We enjoy watching new friends and interns have the pleasure of getting to know Tony, our market staple and personality, as his one story stands for the many others before him and those we still hope to reach with our message. Tony’s story, at first glance, is one of personal triumph (not to be short changed by any means!)- but it is also the story of how organizations working together– Seacoast Eat Local and Wentworth Douglass Hospital in this instance– can collaborate for real change in the lives of those we serve.

At the first market in Portsmouth that I worked at, I met a very interesting man named Tony. Many of you may have seen him around at a few of the markets, as he is always sure that he is at every market he can get himself to. He has a very exciting energy about him, and is extremely friendly and sociable, and always makes sure to stop by the Seacoast Eat Local tent to talk to us or get some tokens.

Tony also told us his story of how he started to come to the markets, and it is extremely inspiring and a wonderful story of an average person finding the strength and passion to turn their life around for the better. Tony sustained a shoulder injury that he was treated for with medication that made him gain over 100lbs. He told me that he used to ride his bike a lot to go places, but still mostly took the car, and he certainly wasn’t a fan of healthy foods, especially not fresh fruits and vegetables like those at every farmers’ market. However, one day he met with a nutritionist at Wentworth Douglass Hospital that told him about the Seacoast Eat Local program, so Tony decided to try to pick out some new and healthy foods from the market, and completely fell in love. As Tony started to love his new fresh foods diet, he also became very into biking, and made it a hobby of his to ride his bike all around the seacoast to the closest local farmers’ markets. Tony shed that 100lbs and more over about a year, and up to this day, still eats mostly fresh foods from the markets, and still rides his bike all around the coast, sometimes as far as from the Portsmouth market to Exeter!

I tried to express how impressive and inspiring Tony was to him, but he humbly shrugged it off and says he just loves what he does. I asked him a few questions about his journey as well:

What is your favorite food at the markets?

Tony “loves it all”, but he loves kale in his protein shakes that he makes himself every afternoon after he bikes.

What was the food you used from the markets to transition yourself into a healthy lifestyle?

Salads! Tony started to love making himself salads with the fresh greens he would buy from the markets. He started up small with salads every few days, and increased his fresh fruit and veggie intake from there by shopping at the markets.

How did you start biking like this?!

Tony says he became “addicted” to biking, as it makes him feel so good! “I should be tired, shouldn’t I?” he asks, having biked to Portsmouth from Exeter that day, “I never get tired!” he says. For some time, the biking was a means of transportation, as he couldn’t always get a car ride somewhere, but eventually, it was his preferred method of getting himself anywhere!

How do you tackle those big hills in between your destinations?

“Don’t stand,” he states simply. He pulled up his shorts a little bit from the bottom to expose some pretty muscular calves, and explains that if you make yourself sit when you bike up a hill, it’s pretty hard at first, but you begin to build up the muscles you need to just power yourself up the hill. He also told me a story about how he was able to bike the Memorial Bridge in Portsmouth faster and more easily than a professional biker, who he was able to breeze past while sitting while the other biker huffed and puffed his way up the hill by standing.

What would you say to someone who wants to change their life like you did?

Start off slow. Tony suggests that with biking, start biking like every day or every other day, and you’ll start to build up your strength. Eventually you’ll be craving your next ride, according to Tony, who says he loves to bike so much he tries to do anything to fit in even just a 30 minute ride these days! As far as starting a new fresh foods-eating lifestyle, Tony highly recommends shopping at farmers’ markets, especially during the summer while the foods are freshest and most delicious. Shopping from the markets gives you the ability to talk to the growers of your food, to learn more about where it comes from and what really goes into producing it. It also gives you the chance to meet new people every week—like Tony!

Jessica’s Post: Running on Green Energy!

We all live such busy lives nowadays that it can be difficult to eat a balanced diet throughout the day. I always find myself struggling to get my green veggies in while balancing school and jobs. I have found a system that works for me now though and gives me the balance and energy to get through my day and maintain a healthy lifestyle. My trick? I like to start each day with a green smoothie to fuel my body and give me lasting energy. Smoothies are all the rage currently and it can be pretty easy to pack your smoothie with greens and not realize that what is usually thought of as a fruit based treat can also be vegetable filled! It’s important to get a plentiful amount of green vegetables and also just vegetables in general in our daily diet. But what is extra important about green vegetables is that they are extremely nutrient-dense and packed with vitamins and minerals, especially the dark, leafy greens. Two of the top tier green leafy vegetables are spinach and kale. Spinach is packed with antioxidants and vitamin C and K, which provides your body with energy and all together works to protect your eyes, bones, and heart health. Kale is rich in vitamins A,C, and K providing much of the same benefits as spinach. Popeye was on to something when he was encouraging us to eat our spinach!

Adding one or two of these vegetables to a smoothie can make a world of a difference to how we feel throughout our day and replenish our body’s nutrient stores that often become depleted from busy schedules and a lack of a well-balanced diet. Here is a green smoothie recipe I created myself to try to eat for breakfast or with my breakfast a few times a week. I like to mix in some fruit to increase the sweetness a bit because although these vegetables provide great nutrients in my smoothie, they don’t deliver much flavor. After struggling through a stressful semester I found that this smoothie gave me more energy throughout my week and made me feel overall healthier. Feel free to mix the recipe up a bit and adapt it to fit your personal taste. But remember, a handful of greens in your smoothie can go a long way to energize your day!

Jessica’s Green Smoothie:

  • 1 peeled green apple
  • 1 banana
  • ~½ cup cucumber
  • 1 cup kale
  • ½ cup greek nonfat yogurt
  • 1 tbsp. honey
  • 1-2 cup(s) of water (depending on your desired thickness)

Instructions : Prepare ingredients and put everything together in the blender and blend until smooth or at your desired consistency and enjoy!

Carlee’s Post: Bitter Greens, a Body’s Best Friend!

The earth is waking up, the blanket of cold white snow has melted, the stark, solid trees have blossomed, tender green leaves adorning their branches. Flowers turn their face to the spring sun, butterflies sleepily float through the warm breeze. The days are longer, the nights are shorter and New Englanders everywhere eagerly await the arrival of our heavenly summer crops, like strawberries, peaches, and blueberries. During this waking time there is another group of crops, a more humble, practical hero. They don’t get the same amount of recognition as their luxurious summer cousins; you’d be hard pressed to find them at a barbecue and most casual restaurants. Their dark leaves are sturdy, nutrient dense, and generous. Their roots permeate the rich dark soil, drawing up nutrients, awaiting the day they’ll be picked, transported, purchased, prepared and enjoyed, this is the life of a bitter green.

Just as the earth wakes up this time of year, so do our bodies, perhaps we crave more fresh foods and are satisfied with lighter meals. Bitter greens are one of the first crops to come up in the spring and perfect for New Englanders as we adjust to the change of season. Bitter greens fall into the category of ‘leafy greens.’ Usually dark in color, they are the edible leaves of a plant. Bitter greens are astringent and slightly mucilaginous, meaning they have a sharp flavor and slight mucous-like quality. This combination hydrates the gut and promotes optimal digestion. In short, you’ll feel great after eating these delicious greens! Amongst these pragmatic vegetables is my favorite flower, the dandelion! You may be surprised to find out that this “pesky” spring weed is actually edible! We see them everywhere in the spring, jumping up through cracks in the sidewalk, and flooding fields and open grassy areas with dots of bright yellow.

Other bitter Greens Include: 
Arugula
Beet Greens
Broccoli Rabe
Endive
Collard Greens
Kale
Spinach
Escarole
Frisee
Mustard Greens
Radicchio
Turnip Greens

All of these you can find at our farmers markets or your local farmstand. There are many different ways to prepare these greens. They can be sautéed, put in soups, or eaten raw in salads and sandwiches. I have two personal favorites that are simple and delicious, a perfect way to start cycling bitter greens into your diet. Both of my recipes I like to eat for breakfast but can be eaten at any time.

Frisee with Lemon Dressing and a Fried Egg 
This recipe is compatible with Frisee, spinach, or arugula!
1. Heat a tablespoon of olive oil in a small sized pan
2. Crack an egg into this pan and fry it to your taste
3. While the egg is cooking rinse two cups of frisee and tear it into smaller pieces in your hands
4. Throw the greens in a bowl and gently toss with a lemon dressing
5. Top it off with your fried egg, salt and pepper, Enjoy!

Sautéed Greens with Veggie Sausage
This recipe is compatible with swiss chard, or kale!
1. Heat 1-2 tablespoons of olive oil in a large pan over high heat
2. While the oil is heating chop up one clove of garlic or 1/4 an onion, into small pieces and toss them in the pan
3.Immediately after, add you’re sausage of choice, If you are using veggie sausage, you can place small pieces into the pan, if you are using meat sausage wait to cut it until it has been fully cooked
4. Turn the heat down to medium-low
5. While your garlic and sausage are cooking wash and chop your greens, use more than you’d think to, they will cook down quite a bit, I use about 4-5 cups of raw greens
6. Add in your greens to the pan and cover with a lid. Cook until greens are tender but not mushy.
7. Serve this meal in a shallow bowl and top with some parmesan cheese!

Pair these delicious breakfasts with a fresh sliced orange for a lighter meal or with roasted vegetables like sweet potato and squash for something heartier. Enjoy!

resources:
http://kitchen-parade-veggieventure.blogspot.com/2012/01/what-are-bitter-greens.html

Will You Stand Up for Local Foods?

As rain finally comes down across the Seacoast today, crop fields (and farmers!) throughout our region are rejoicing. Rain provides a vital resource to our favorite local foods– bok choy, spinach, tomatoes and fall squashes– as they prepare their defenses for a long growing season of potential dangers: drought, bugs and other possible pests.

Farmers, too, are looking out on their fields with optimism as they gird themselves for the struggles of another growing season: poor crop yields and low turnout at farmers’ markets and farm stands. Support for local food through sales of CSA shares and product at local markets have been on the decline. With our action, we can reverse this disturbing trend.

We may not have control over winds and rain, or burning sun, but we do have control over where we spend our local dollars and what actions we take to support the success of our local farms. We know the positive impact they have on our health, community, economy, culture and environment and we have a key role in ensuring their success. In challenging times, our support has never been more important than it is today. We, the consumer, are the root of the local foods movement!

The local foods movement is made up of people just like us. They have families, day jobs and a variety of passions and interests. Leslie and “Has,” for example, are Exeter residents dedicated to conservationism and the environment. They understand that one of the best ways to effect positive change on their local landscapes and waterways is to support local farms and food.

“Why do we give to Seacoast Eat Local? Seacoast Eat Local is all about local: our local economy, natural beauty, health and the resurgence and renewal of local farmers growing our food. We believe that Seacoast Eat Local cultivates community by supporting the people who grow and raise our food and bring our community together at farmers’ markets”

Leslie and Has stand with local foods and farms, and with the work of Seacoast Eat Local. Together, we all stand up for our local foods future. Supporting the work of Seacoast Eat Local, in addition to shopping locally for yourself and family, provides needed help to our farm community. Through fundraising, Seacoast Eat Local is able to provide valuable services and education – helping local farms and markets to increase their outreach and revenue.

Please consider a gift to Seacoast Eat Local in support of our work to strengthen local farms and farmers’ markets. Your continued support is a powerful step in ensuring a strong future for local farms on the Seacoast.

Make your gift today.

Sincerely,

Jillian Hall, Director of Programs