Brooke’s Post: Sautéed Brussels Sprouts with Lentils and Creamy Cashew Drizzle

This is another recipe from “Kitchen Matters,” by Pamela Salzman.  This dish is super creamy and filling.  Brussels sprouts are a great source of vitamin C, lentils are full of protein and fiber, and the cashew drizzle adds healthy fats, and lots flavor!  For the most part, this recipe is quick and easy to prepare.  In my experience though, it has taken a bit more than an hour for the lentils to fully absorb the broth.  In the future, I would remove the cover after about 40 minutes and continue cooking uncovered to speed up absorption.  I have also found that the sauce recipe makes much more than needed–but it’s

a delicious sauce that can be used on other things (I ended up drizzling it on some butternut squash the next night).  Don’t forget that the cashews must be soaked for 4-6 hours ahead of time.  Enjoy!




  • 2 tbsp. olive oil
  • 1 medium or small onion
  • 1 garlic glove
  • 1 cup dried lentils, rinsed
  • 6 tbsp. dry white whine
  • 2 ½ cups vegetable stock
  • ½ tsp salt
  • ground black pepper
  • ¾ lb. Brussels sprouts

Dijon-cashew sauce:

  • 6 tbsp. water
  • ¼ cup raw cashews soaked for 4-6 hours
  • 1 tbsp. Dijon mustard
  • 1 garlic glove
  • 1 tsp white wine vinegar
  • ¼ tsp salt


  1. Dice onion and mince garlic.
  2. Add 1 tbsp olive oil, onion and garlic to a medium-size saucepan and sauté over medium heat until onions become translucent.
  3. Add lentils and wine to saucepan and simmer until wine is absorbed.
  4. Add vegetable stock and turn heat to high.  When it starts to boil, reduce heat to simmer.
  5. Cover and cook on medium-low heat for 35-50 minutes (or until broth is absorbed).

While lentils are cooking:

  1. Prepare sauce: Combine water, cashews, mustard, garlic, vinegar, and salt in a blender and blend until completely smooth.
  2. Prepare Brussels sprouts by trimming, halving and cutting into thin slices.
  3. Heat 1 tbsp of olive oil in a large frying pan over medium heat.  Sauté Brussels sprouts with ½ tsp salt for 3-4 minutes.  Add pepper to taste.
  4. Mix Brussels sprouts into cooked lentils.
  5. Dish out and drizzle with sauce.

Morgan’s Post: Spicy Chickpea Sandwich

This recipe makes 3 chickpea patties and is a great alternative to a spicy chicken sandwich. These are my go-to choice when I need to make a quick and easy dinner. You can use these as an alternative to chicken for many meals and can switch up the spices to your own taste.



  • 1 ½ cup chickpeas
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Almond milk
  • 1 Tablespoon Tahini
  • 1 teaspoon hot sauce
  • 1 Tablespoon Nutritional Yeast
  • ¼ cup bread crumbs
  • ¼ tablespoon salt
  • ¼ tablespoon pepper
  • ¼ tablespoon paprika
  • ¼ tablespoon chili powder
  • ¼ tablespoon garlic powder


  • 2 slices of bread
  • 1 slice vegan cheese (I used Field Roast Chao slices in creamy original)
  • Hot sauce
  • Vegan mayonnaise or your choice of dressing
  • Lettuce
  • Tomato


  1. Set the oven to 400 F.
  2. Drain chickpeas and pour into a large bowl.
  3. Add the olive oil and using a potato masher, mash the chickpeas until they are a paste-like consistency.
  4. Add the almond milk, tahini, hot sauce, bread crumbs, and nutritional yeast.
  5. Mash or mix until the ingredients are well incorporated.
  6. Add the salt, pepper, paprika, chili powder, and garlic powder.
  7. Mix until incorporated.
  8. Form into patties.
  9. Bake for 30 minutes.
  10. Let cool for 5 minutes.
  11. Toast 2 pieces of a bread of your choosing.
  12. Spread Veganaise onto the toasted bread.
  13. Place a patty on the sandwich and drizzle hot sauce over the top.
  14. Add two slices of vegan cheese, lettuce, and tomato.
  15. Enjoy!

Morgan’s Post: My Take on Shepherd’s Pie

Growing up, shepherd’s pie was one of those weekly meals that my family always looked forward to. I would always steal some mashed potatoes from the pot before they ended up in the casserole dish. I was looking to recreate this comfort food but with a twist. My mom never used celeriac, but because it is in season and looked intriguing I figured I would give it a try. If you were wondering, celeriac is the root of celery and can be treated like a potato. The celeriac tastes like a less starchy potato mixed with celery and parsley. The taste is rather strong by itself in my opinion, but pairs well with mashed potatoes. Feel free to edit this recipe to make it your own.


  • 3 medium sized potatoes
  • 3 medium celeriac (celery root)
  • 1 1/3 cup of corn
  • 1 quart of mushrooms (I used a mixed package)
  • ½ large onion
  • 1 teaspoon olive oil
  • 1 tablespoon vegan butter or butter
  • 1 teaspoon minced garlic or 1 small clove
  • ½ teaspoon salt
  • ½ teaspoon pepper


  • 1 sausage, vegan or otherwise (I added this to give the bottom a meatier texture and taste)


  1. Peel the celeriac (it was much easier to use a knife by cutting the top and bottom off and slicing off the sides).
  2. You can choose to peel the potatoes, but I left the peels on for more texture.
  3. Wash the potato and celeriac making sure to get visible dirt off.
  4. Place two pots of water, one with the sliced potatoes and one with the sliced celeriac, on the stove top and bring to a boil.
  5. Open the package of mushrooms and wash.
  6. Slice the mushrooms an onion into bite size pieces.
  7. Place a pan on the stove top and warm up the olive oil.
  8. Add the onions and garlic to the pan and simmer until the onions are translucent.
  9. Add the mushrooms to the onion and garlic mixture and cook until tender.
  10. Set the oven to 350 °F.
  11. If you are using (vegan) sausage slice the sausage into bite size pieces and put in with the mushrooms.
  12. Place the mushroom, sausage, and onion mixture into the bottom of a casserole dish completely covering the bottom.
  13. Poor the corn over the mixture and flatten out into one layer.
  14. Cook the potatoes and celeriac until fork tender (the celeriac took a little longer).
  15. Drain the potatoes and celeriac.
  16. Place the celeriac, potatoes, butter, salt, and pepper in a bowl and using a potato masher mash until smooth and well incorporated.
  17. Layer the potato and celeriac mix on the top and flatten and press down lightly, make sure to cover the corn completely.
  18. Place the casserole dish into the oven and cook for 30 minutes or until the potatoes start to be golden brown on the sides.
  19. Take out of the oven, let cool for 5 minutes, and enjoy!

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

Morgan’s Post: Seacoast Eat Local’s Newest Intern

Hello everyone! My name is Morgan Lebrun and I am a senior at the University of New Hampshire studying Nutrition and Dietetics. I am excited to have started my internship with Seacoast Eat Local and can’t wait to see what this fall brings. I am eager to have the opportunity to work with such an amazing organization and learn about the local food system and community. Buying locally is so important not only for the environmental implications, but also to support the local economy and farmers.

I am very interested in holistic health and how eating nutritious foods can assist in developing an overall healthier lifestyle. At school, I have learned a lot about the nutrients in foods and how they affect health. I hope to eventually become an endocrinologist, and as a doctor with a nutrition background teach people about the benefits of healthy eating and its role in disease treatment and prevention.

I have been in college for 8 years (yes, that’s not a typo, it has been a while) now, and have experience with the Spanish language, biological sciences, nursing, and nutrition. I am excited to learn more about farming practices and where exactly my food comes from. I do follow a plant-based diet and have a lot of ideas for fruit and vegetable based recipes. I love to cook and experiment with new ingredients and can’t wait to share some of my recipes and ideas of how to incorporate more plant based foods into day to day life. Please don’t be shy, feel free to ask me questions and introduce yourself, I will be at the Saturday Portsmouth Farmer’s markets this fall.

Back in Action with Seacoast Eat Local

Meet Charlotte (again)! You may have already seen her handing out samples and recipes at the summer markets. Charlotte is a dietetic intern completing her community nutrition requirements with Seacoast Eat Local. She has worked with us in the past at winter markets while doing her undergrad in Dietetics at the University of New Hampshire. Charlotte will be providing nutrition education at the markets through the fall. She will be offering recipes and tastings on market foods along with sharing the health benefits of eating locally, seasonally and consuming a diet rich in farmers market foods. Stop by our booth at the markets for tastings and to ask Charlotte about:


 SNAP match and incentives at markets
 Market shopping and recipes
 Food preparation
 Nutrient content of market foods
 General nutrition education

Emily’s Post: Meet Lis from White Cedar Farm

Lis Schneider is the co-owner of White Cedar Farm in Kingston, NH, currently in its fourth full season of production. Originally owned by the Bake family (for nearly 200 years), this land was a working dairy farm until about thirty years ago. Now it houses 6-10 acres of no-spray vegetables, 650 laying hens, and close to sixty goats and sheep. Lis and her business partner Dave Smith run the entire operation, with one year-round staff person to help run their farmstand.

Dave and Lis got their start by leasing land on Burnt Swamp Farm, a 12-acre property in South Hampton. At that point they only had fifty laying hens, a couple beds of carrots and some pigs. Purchasing what is now White Cedar Farm (a 202 acre lot, with 50 acres actively used) was a huge expansion for them. They sell their produce and meat through a year-round farmstand, the Portsmouth market during the summer, Seacoast Eat Local’s winter markets, and around 200 CSA shares. They are most well known for their fresh eggs, which are collected and hand-washed every morning.

Lis grew up in a very rural town in the suburbs of Boston, with her mom’s bountiful vegetable garden next to her house, and a community organic farm nearby. She loves being in dirt and watching things grow, passions that have led her to become a vegetable farmer. Although she graduated from UNH in 2006 with a degree in music performance and a minor in literature, she was always drawn back to local farms. “I kept trying to get a real job, and had one for a time, with benefits and vacation time, but even when I was working full time at that job, I was working part time at Blueberry Bay Farm [in Stratham],” Lis said. “I just can’t get enough of it… I don’t want this to just be a part of my life.”

Starting White Cedar Farm has not been an easy process (is it ever?), especially with the drought of the past few years. However, Lis was vocal about her gratefulness for the immense support from friends and family, as well as the local community. “We have an amazing,supportive community who likes what we’re doing and wants us to keep doing it. As long as that’s the case, we can continue to dream and do what we can and see what happens,” she said.

Lis’s one “guilty, girly pleasure” is to grow flowers and make bouquets. She hopes to become a flower farmer, and eventually begin selling to local florists. However, her dreams for the future don’t end there; she has much more in store. As she says, “The ‘someday faraway look in my eye’ plan is to have this incredible farmstand, with a yoga studio downstairs overlooking the fields, a farm store upstairs, walk-in refrigerator unit dug into the hills, and a classroom with spinning classes for the wool and sheep”. She is a huge advocate for community building, education, and nutrition, and hopes to create a space for all of that on the farm.

Being involved with Seacoast Eat Local has really helped White Cedar to grow and sustain itself, especially throughout each winter. “I have had to learn how to be a farmer, an accountant, a businesswoman, an advertising and marketing guru and website designer,” she said. “I don’t thrive on that, I’m not great at it, but what’s been really wonderful about Seacoast Eat Local is that they are so on top of advertising and getting the word out [about us]”.

Lis has a beautiful positive energy and exuberance that she shares with every customer. This stems from her great grandmother Meemaw, who constantly reminded her to appreciate her surroundings. “This is a beautiful world, and we have a responsibility and an obligation to take care of it because it is the only one that we have,” she said. “Even on the worst day, I remember her doing that. Spread the Meemaw love.”

Pizza + Beer = A Night Out for Local Foods

Pizza + Beer = A Night Out for Local Foods!

Join us for a night of local food with pizza from Embers Bakery and a great selection of beer from Garrison City Beerworks!

August 20th
5:30PM at Garrison City Beerworks
455 Central Ave., Dover
3 course dinner with locally sourced pizza and beer pairing
$35 per person

What’s for Dinner?

White Vegetarian Pizza paired with the Synapse Pale Ale.

This pizza is light, colorful, and crispy, highlighting in-season veggies from Brandmoore Farm and featuring a drizzle of balsamic reduction. The Pale Ale with this course (double dry hopped with Mosaic hops) showcases blueberry and citrus notes balanced with a light crisp body.
The Short Creek Special with the Equilateral IPA

Our second course pizza is spicy, savory, and scrumptious. It features cured meats from Short Creek Farm, with a sprinkle of leeks and layer of heirloom tomatoes to give a pop of brightness. The paired IPA is medium bodied with bright and juicy with pineapple notes and orange zest.
**Vegetarian option available**
A special Dessert Pizza paired with the Horachata Box and Whisker White Stout

Our dessert pizza is sweet, fresh, and bright. This pizza will feature a butter-baked pizza dough topped with local mixed berry puree, local blossom honey, and a homemade whipped cream. Our final beer pairing for this course is the Horachata Box and Whisker White Stout. This beer is very pale in color, has a nutty flavor with bakers chocolate and fresh brewed coffee aromatics.

Emily’s Post: Meet Cole, The Market Manager

This week on the blog, I am happy to introduce Cole Gove, the market manager for the Portsmouth Farmers’ Market. Cole is part of the staff at the Seacoast Growers Association (SGA), a nonprofit that has successfully run Farmers’ Markets since its start in 1977. The Seacoast Growers Association runs or manages a number of summer farmers markets including Durham, Portsmouth, Exeter and Dover. I was introduced to Cole in my first day at the market, and have gotten to know him better each week (especially since our tents are right next to each other).

Interestingly enough, the Portsmouth market was where Cole first became aware of this community as a whole. He was trading labor for art classes at a local studio under renovation, and met a man who worked as a furniture maker. Cole worked with this furniture maker and helped him sell his goods at the Portsmouth markets, which is where he began the gradual transition from vendor to market manager. Although Cole supports both the farmers and artisans, his real interest in the markets stems from his talent and passion for event coordination. “I see myself as someone who works for the farmers [and artists], to help them facilitate what they do”, he stated in his interview.

Cole has a certain affinity for the Dover market in particular. As a resident, he has been able to get a real sense of the intensity and the pace of this small New Hampshire city. He appreciates that Dover is traditionally known a blue-collar city, identifying that each market brings with it a certain vibe. Exeter, for example, has a very family-oriented vibe, while Portsmouth brings in a wider variety of customers.

Portsmouth, being the longest market from 8:00am-1:00pm every Saturday (rain or shine), is one of the most difficult markets to coordinate. “I appreciate that it is more of a challenge [to manage], in that there are a bunch of different people you interact with throughout the day. You can have one conversation, walk thirty feet, and enter into a completely different context,” Cole said. He takes on the role as an ambassador for the farms that are there, helping to positively represent them in each interaction with both customers and other vendors.

Cole’s favorite part of this work is his ability to meet all of the different people that attend these markets. “It is very rewarding for me to be able to meet people like the local soap makers, furniture makers and farmers. I like the idea of supporting the local economy, and localism as a general way of living,” he said. He loves supporting people who are following their dreams, and “making a living through creative means.” In other words, he is inspired by the people who choose to follow their passion, and make a living that fits who they are, regardless of the traditional career paths that are already present. This aligns closely with SGA’s mission, which is to find a way for people to actively pursue a small farm and make a living from it.

 Cole’s current projects include identifying and reaching out to new customer segments, in order to increase the general awareness of these markets to the Seacoast community. Catch him every week at the Portsmouth and Dover markets, rocking his well-known bright green t-shirt (worn for ease of recognition).