Member stories, in-season products and recipes of the Seacoast Growers Association
Time to find a new book!
We will be running the week long book swap again this year starting on September 16th at the Portsmouth Farmers' Market. Be sure to stop by the Portsmouth Library tent as well and see what else is being scheduled in town. The SGA Book Swap will continue onto the Durham market on 9/18, followed by the Dover market on 9/20 and wrapping up in Exeter on September 21st.
Anyone looking to donate books and swap out for something new, you are welcome to bring them to our markets. Whether recipes, short stories, kids books or a thrilling novel, find the SGA booth for the annual swap.
Serenade with Salsa!
The people have spoken! Out of 78 votes, Stevie Mildred's roasted salsa took home the bacon. It was a close call with Stephanie Hollister's chunky avocado 5 votes behind. She said, "I've never made salsa before!" In third, Ron of Homegrown Eats entered a smokey peach puree made with tarragon and other hidden ingredients. Out of 7 entries also including market manager Krysti Battistelli's heirloom soup, Corey from Tulsi's cucumber, radish salsa, and Earl Duffy with 2 entries, one including a tantalizing vinegar base, it was a fun time equally for the vendors as it was for the customers. Accompanied by a partial eclipse and a whole lotta good attitude it was certainly a party.
Durham Salsa Contest!!!
August 21st we challenge you to make the best salsa on the seacoast! For the 6th year running we are hosting the Durham salsa competition at Jackson's Landing off Rt 108 south, Monday at 3pm. In honor of N.H. Eat local month we encourage salsa creators and eaters everywhere to take a fun chance and submit your favorite salsa for those Durham Farmers' Market patrons and friends to sample. Each person who taste tests will get 1 vote for their favorite and by dusk a 2017 winner will be chosen!
So what do ya say?! Start chopping, roasting and testing your recipes today! We've had past winners with melon, zucchini, roasted tomatoes or the whole garden so see what it takes to retain all bragging rights and share that magical recipe with the world. We push for local ingredients because it tastes better and your local farmers will be around all month and week prior to the contest so you can use the freshest ingredients around!
The market runs from 2:15-6 so bring your batch down by 2:30 for the most possible votes and test out your competitor's salsa for a vote of your own. We'll provide the ice, chips and everything else so we can't wait to see you all! Share with a friend who you think might be interested!
Winner of the Photo Contest is Kristin Boos, shopper of the Dover Farmers' Market!!!
Thank you for sharing your beautiful experience with us, you win a $25 Farmers' Market gift certificate!
All food is grown with love
It's 8:30 am and Laura Neale Of Black Kettle Farm is busy stocking her booth with lettuce and carrots at the Portsmouth Farmers' Market. She is ready to rock after eating a breakfast of chopped chard, garlic scapes, radishes & squash mixed in bacon grease, quinoa & hard boiled egg wrapped up in a cabbage leaf! Your body will thank you for eating local she says.
-Try a cabbage leaf wrapped up in peanut butter and raisins, egg salad or Laura's funky farm mix. They're all delicious!
Laura started the 2015 Bring Your Bag To Market campaign and steadily encourages sharing a bag for duel products. Her less waste mission is more than a tradition, like the weekly Monday Thursday farm lunches and Good Times Jam party she throws on the farm every fall. The crew's mantra is, It always works out for Black Kettle Farm. If Laura had a vacation this month she said she'd spend it gazing into the ocean and breathing deeply at the beach.
Local Feels Better
If you haven't been to the market in a while there are so many colorful new foods at hand. The cold spring nights and endless amounts of rain held our growing season back a couple weeks but we're ready to explode with boundless amounts of ripeness.
If you weren't aware, August is NH Eat Local Month because of the limitless amount of food being harvested everyday and the 1st week of the month happens to be National Farmer's Market Week! When there is so much readily available food growing in your town, we want to make sure it gets to you, your friends and your families for a healthy consuming community. Please help spread the word and tell the folks you meet about the local market. We love to feed you!
Weeknight meals at your parents or grandparents home are some of the most memorable dinners. Wednesday was spaghetti, Friday was fish, meatless Monday and stir fry or chow mein was in there somewhere. Want to eat like a 50's homemaker? Start with the main course then add the vegetables and incorporate "planned overs" into the next meal like pot roast turned into fajitas. If you want quick meals on hand, the market has the best options for freezer findings and will always be appetizing, attractive and delicious.
Willow Pond Community Farm
Melanie on the left and Sofia on the right are going on week # 3 at Willow Pond Community Farm with huge ambition to teach kids about eating healthy, where food comes from and why it's important to grow sustainably. Melanie recently moved to Exeter from Rhode Island to take a mental break from her job as a social worker. She’s grown up in a city and wanted to come work on a farm. During high school she sold cheese at a local farmers’ market and volunteered in college for a CSA program. She vividly remembers getting “treated” as a kid to fast food and wants to change the idea of what kids think a treat is. She wants to teach life skills and says fresh local food and being in nature is important so she’s dedicated to get that info to kids.
Sofia’s sharp with fruit trees and snacks on sour cherries from the mini orchard she's been describing. Her uncle owns a farm in Germany growing potatoes and corn, her dad and both her grandparents farmed so she’s used to the agriculture life. Naturally growing up eating what she picked has motivated her to help people properly shop for food and leave them feeling comfortable making a meal with stuff from the garden. Sofia loves that the YMCA community garden is there teaching kids these skills. She’s only here for the summer and then she’ll got back to Springfield college for exercise science in the fall.
The YMCA garden known as Willow Pond Community Farm is growing squash, cukes, potatoes, corn, fennel, garlic, eggplant, melons, blueberries and basil as well as young minds. Sofia plans to make and eat tons of salsa this summer and Melanie says she's a spoiled eater because her partner is a chef. Share the WPCF community nights, cooking demos and farm camps being offered with someone you think might be interested.
Dog Rose Farm
The first job Glen Preston ever had on a farm was taking care of a baby steer that arrived on his aunt's farm, it was the 1st day for both of them! He fell into farming like many beginners and was inspired to keep on going. He avidly wants to expand into more restaurants, grow a wider variety of flowers including pick your own and increase the size of his CSA membership. It just so happens that Dog Rose Farm in Lee hosted the 6th annual Farm-A-Q, organized by Slow Food Seacoast and the Heirloom Harvest Project which takes place at a different local farm each year. We salute his energy and his dream trip to Alaska where he just wants to go exploring in a wide-open space.
Every June, this baby gets strawberry rhubarb pie instead of cake on his birthday, possibly being enjoyed alongside his catahoula mix pup Gaia, which he named after the Roman goddess of earth. What he loves so much about his job is being outside, working on the land and watching stuff grow. His hobbies include ultimate frisbee, his must listen to is the Grateful Dead, favorite movie is The Good The Bad and The Ugly and favorite book is Armageddon in Retrospect by Kurt Vonnegut.
Crops you can soon expect are peas and scallions and the salad turnips are doing really well he says. He's got lettuce, tomatoes, fennel, bok choy, kolrobi which he likes to saute and says the carrots are looking happy so far. The hardest thing for him to grow has been spinach. Introduce yourself at this week's Dover and Portsmouth Farmers' Market, he's a friendly dude.
Share your photos!
Hashtag #SeacoastGrowers on Instagram and Twitter or tag us on Facebook by naming the market you were at. A surprise prize and winning photo will be featured in the newsletter on 7/26! Image must include you at market and the item you bought. Happy summer, we can't wait to see what you come up with!
As long as you eat strawberries and cream
Shagbark Farm has been growing certified organic produce for the community since 1988 and Julie’s favorite part about her job is listening to all the terrific food her customers talk about. Roasted strawberries with balsamic and salt and roasted kale with pasta, ground walnuts and parmesan…Yes please! If she could eat anything thing on her birthday it would be yellow cake with strawberries and cream on top. I ask her what is being harvested this week and she said, “Strawberries, zucchini and little potatoes for next week hopefully. As long you get to eat strawberries and cream this week, all will be well”. Sounds like an advisement we can get behind.
As I hover over their colorful display table eager to chat, customer Warren Daniel is alert and next in line so I ask him, “What do you love about Shagbark Farm?” He said, “The fact it’s organic, Julie is consistent, always present and gives great advice on handling vegetables”. It is such a treat to see familiar faces each week, we really look forward to seeing you.
“What are your largest crops this year?” I ask. Julie responds, “Striped cucumber beetles”. I laugh as she says they are interested in the cucurbits family (melons & squash) but really we like to grow sweets so we'll have lots of carrots too. When I asked her where she goes if she gets a break at the market she said, “To get a maple ice cream”. Al chimed in and said, “I’d go back to the farm to work”. My final questions is, "What is your favorite thing to do on the farm?" They both agree laying in the hammock near the staff lounge is the place to be because there's always a breeze there.
Q & A with Corey from Tulsi
Chat it up with Corey from Tulsi any time at the Durham, Exeter and Portsmouth Farmers’ Market. She’s there every week with take home meals like lamb Jalfrezi, shrimp kadhai and spicy pork vindaloo.
Market Manager: What’s the 1st thing you thought when you woke up this morning?
Corey: I dreamt about coming to market. It’s my 1st day at Durham! We are super excited to be a part of the Durham community!
MM: What do you love most about your job?
C: It’s always changing. I love that it’s not an office job and I get to be outside!
MM: Last thing you ate?
C: Onion pakora
MM: Where’s a good place to go on a date?
C: Sit at the high-top bar table at Tulsi or walk the Farmer’s market.
MM: When you’re at market, where do you go on a break?
C: For maple ice cream
MM: What must you listen, read or watch?
C: I’m reading Carl Hiaasen. He is snarky and his books are full of hilarious stories.
MM: If someone has never had Indian food, what should they try?
C: Start with the chicken tikka masala. My niece calls it orange chicken
MM: Why is the tamarind sauce so good?
C: It takes 3 days to make. It’s a tamarind chutney that simmers on the stove over super low heat and goes with all appetizers.
People line up to eat the authentically amazing food Raj and Tulsi chefs prepare but Corey is the vivacious girl we all know and love.
A New Generation
It’s a 100th year anniversary for Barker’s Farm and what better way to celebrate this milestone than to have youngest generation and daughter to Edie Barker join the operation for the long haul! Forrest Barker plans to run the farm with her mom after graduating with her bachelors in agricultural sciences from Cornell University last Sunday. Since 1917, additions of greenhouses, equipment, technology and new techniques have sprung on the farm and now Forrest plans to bring her knowledge, creativity and enthusiasm to the family business.
Forrest and stand manager Sue with the market truck & Kestral extraordinaire, Forrest and Sue in 2016
Every farm has its traditions and one of theirs is Barkalonia, named after the 1992 Olympics in Barcelona. Each year, friends and employees of the farm gather together for the farm Olympics and compete in events like tug-of-war through mud pits and the epic tomato fight, followed by local food and relaxation. When asking Edie her favorite part about her job, she said, “Knowing all the amazing people that have worked here and gone on to do amazing things with their lives”. She hopes that in another 100 years, Barker’s Farm will still be growing healthy produce for the community.
This spring Edie designed a garden for the SPCA full of veggies for the animals and now she’s ready for a busy growing season of strawberries, tomatoes, corn, lots of cut flowers and ruby red popping corn. With all this woman can do she makes time for hiking, skiing, sailing and loves to cycle! When asked, “What do you like to eat on your birthday”? she said, “Aw I love anything Mediterranean! Lamb, artichokes, olives, feta and sundried tomatoes”. Sounds like a great meal soon to be had with market ingredients!
If you're reading this newsletter chances are you've been to a few of the markets and whether it was just for a pleasant stroll and search for a snack or to check off a serious grocery shopping list, we'd love for you to share your experience. If you have a minute, please share a review on TripAdvisor and tell the world why the Portsmouth Farmers' Market was worth attending.
Don't forget to tell your friends about the markets nearest to them and what great foods are available. Shopping with your ebt card has become easier now that Durham, Dover, Exeter and Portsmouth market accept ebt tokens. For a detailed list about your benefits and other accepting markets hosted by Seacoast Eat Local, click the link. It also serves as a great benefit if you run out of cash. Although most of the vendors accept credit cards, if you find someone that doesn't, stop into the booth with the blue tarp and get tokens good for any purchase. They never expire and are used just like cash.
Start Your Classic English Tea Garden
Produce your own tea from start to finish, or buy it from Bonnie at Blueberry Hill: Alternatives for Life at this week's Exeter and Portsmouth market. Generally, traditional English herb gardens have thrived in dry, slightly sandy soil requiring little maintenance. If you're looking to expand your perennial collection and utilize a nice hot patch against the house, give the tea garden a try. General rules include taller plants in the back, leaving enough space for growth, labeling for future reference and mend the soil with seaweed or fish emulsion for beneficial soil organisms.
Here are a few classic herbs to get you started:
- Anise hyssop- Flowers in summer & fall, fragrant and humming birds love them. Leaves and flowers are used to add a sweet flavor
- Calendula- Flower petals can be used in soups, breads, scones and rice
- Catnip or catmint- Minty flavor for iced teas, energizing for cats
- Chamomile- Apple scented flowers, blooms in June and makes a nice herbal jelly
- Lavender- Flowers mid-summer, trim back new growth in the spring
- Lemon balm- Spreading habit, does well in part shade and sun tea
- Monarda- Brew flowers or leaves for 15 minutes & add honey
- Sage- Cut back old woody growth every 3 to 4 years in the spring.
Choose a dry early morning to harvest after the dew has dried. 3 ways to dry are in a food dehydrator, separately in an oven at 100 - 125 degrees for several hours or bunched with rubber bands in paper bags that hang upside down in a dry area- Check them once a week for 2 weeks or so. Store in air tight jars in a dark place but check the containers after 24 hours to make sure there is no condensation. For a glamorous seacoast setting, add flower petals and leaves to ice cubes and use at your 2017 events.
Place 6 tea bags in a gallon jug or more if you like it stronger and add 2 handfuls of lemon herbs and mints. Steep in the sun all day and at dinnertime remove the herbs and tea bags, add 1/3 cup of honey and the juice of 1 lemon and pour over ice.
Long Live Family Farming
The Seacoast Grower's markets feature products only made, grown or raised within a region of 3 counties. Keep in mind that these goods travel fewer miles to reach your home and are harvested at ripeness for honest nutrition, maximum health benefit and flavor. Our markets stand for more than the support of local businesses but the impact on quality wages, fair labor treatment and water and land conservation across the board. Respecting the environment in return and replenishing the soil as it feeds us, each of our decisions are made consciously. It is an honor to indulge in the changes of our seasons and in full circle what makes it so special is that we all enjoy it together.
The Kellie Brook Farm kids have been coming to market since they were babies. To this day, they still help their father Tim, each Saturday by setting up, taking orders and grilling up breakfast sandwiches for the early morning seacoast tribe.
The baby girl in the photo has been coming to market since the diaper years and she continues to conserve 300 years of heritage farming with her pop Bob too. A true honorable milestone for this 14th generation of family farmers. The seacoast community wouldn't be the same without them.
It a good day to be a buffalo at Hackmatack Farm! Did you know Bison meat is high in protein, lean in fat and co-owner Shelby Guptil is a register, licensed dietitian? The vendors at the market are an amazing resource for culinary ideas and meal planning. View all the different cuts and try to incorporate bison in you or your dog's diet this week.
The Exeter Farmers' Market Opens May 4th and Portsmouth Opens May 6th!
Your outdoor stroll in the park has arrived just as leaves burst out of buds and emerald blades sweep the lawn. If you’ve stood above a smoky grill lately you may have discovered new backyard birds and the evolving seasonal change around you. Farmers are hard at work separating seedlings, re-potting hardy vegetable starts eager to meet the earth and plowing fields that harbor a network of nutrients for their companions. We welcome you to our 40thseason of Seacoast Growers farmers’ markets like farmland welcomes strong roots!
Browse the basil and plant the herbs because Aspen Hill is back in town. Karen Reed’s earliest memory of farming is when her dad planted this huge vegetable garden and thought the kids would like weeding it – ha!
She’s currently reading Body into Balance: An Herbal Guide to Holistic Self-Care by Maria Noel Groves. It’s a beautiful book about everything herbal and if Karen wasn’t busy growing she would be a health coach and an herbalist. Her advice for anyone looking to grow a garden is patience and if you like patchouli she recommends picking off a few leaves and simmering it on the stove in water, it gives off a subtle and clean scent. It seems people love it or hate it but she loves it! Start your garden this week with the market's help and forward this email onto a friend who you think will enjoy it as well.
The Possibility of a dawning day
Recognize this cutie? Lis at White Cedar Farm is a master of the trade from farming, customer service, home-steading and keeping a social life. How does she do it all? I imagine her energetic character helps keep a schedule in order but when you’re passionately responsible for raising piglets, lambs, chickens and kittens, a sense of demand must gleam on the Kingston setting.
In a recent surprise visit to the farm, I was eagerly invited to check out the family of goats that hop around the barn this time of year. There're only 2 mums left to birth and feeding has required almost zero bottle feeding giving the animals complete connection. Lis has a name and a story behind each animal which is instantly recognizable by Nibbles going for a gentle nibble on my willing hand.
Soon you shall vision her walking behind a weird little bicycle with a clear hopper for seeds and changeable wheels and adjustable gears for seed size and spacing. "Physically watching each row being planted feels good to connect with every inch of ground we grow on!" she said. I picture her like a little bunny grazing in the fields as she tells me her excitement for the first hakurei turnips of the season- her favorite snack.
For those of you who shop with Lis on an early Portmsouth morning, you may know how much she loves sunrise because of all the possibility in a dawning day. Her favorite time of year- planting season! All because being out on freshly turned soil and putting little seeds in the ground gives her that same sunrise feeling of renewal.
Planning a non-gmo crop and without ever using spray pesticides, Owners Lis Schnider and Dave Smith will grow peppers, eggplant, tomatoes, cherry tomatoes, rainbow carrots, a HUGE supply of cucumbers, zucchini, summer squash, honeydew, cantaloupe, watermelons, fresh herbs, an expanded fresh cut flower garden, doubling the winter squash harvest of last year, pumpkins, potatoes and brussel sprouts. She also offers a unique salad mix with 11 different cut greens.
Learn about events like cookouts, classes and invites to stroll over 200+ acres of conservation land by following their newsletter . Lis says, “We are so happy to know all of you and couldn't do what we do without you! I love to give back to the people in my life who give so much to me. It makes me so happy to share the food I grow with them, a place to explore, the simple beauty of a wide-open space, and it is such a gift when they are here enjoying this life along with me. Thank you for your continued support and we hope to see you soon!”
NH Community Seafood will be at the Exeter And Dover Farmers' Market this year starting June 1st!
Whether you're new to the New England Seacoast or you've lived here your whole life you know this gem of the country harbors some spectacular winter views and a satisfied craving for locally produced food. Although some days you may be advised to stay off the roads you wouldn't change it for anything... and that's usually because a pot roast with root vegetables and a bathtub of therapeutic herbs & petals are being considered instead.
While we bear the winter, farmers conquer a different type of challenge. Freezing water troughs and delays on a harvest schedule create a setback only seen in the cold. Spinach may be growing in the ground but if it's too cold to collect, farmers must wait until it warms up. Hopefully only a few days before a market, says Kate Donald of Stout Oak Farm. "On the upside cooking tons of root vegetables, reading, regrouping and installing solar panels on the barn is what you can picture this time of year". Flipping through seed catalogs and planning beds are other duties well underway. Seeds are arriving and plant starts are even starting to grow!
Is there anything you’re hoping to try this year? We'd love to know!
You may remember when Lemieux Family Concessions (aka Toni’s Donuts) sold homemade donuts by the half dozen, back when the Portsmouth market was on Parrott Ave; Back when Stonewall Kitchen was there selling jam from a card table! Barbara, husband and 2 daughters Denise and Darcy would have the back of their station wagon packed with as many doughnuts as it could hold. Sadly, about 12 years ago, when Mr. Lemieux became ill, they closed the doughnut business and scaled back to a more manageable roster of items. You may have tried one of their mouthwatering lobster rolls while strolling the market or brought home a container of Boston baked beans to share with the family; Good for breakfast, lunch or dinner, or better yet breakfast for dinner! As you anticipate the opening of our markets in May, rest assured that Lemieux’s in-season fruit bars and classic pies will continue for her 30 years at market. If you get a chance to check out a Seacoast Eat Local winter market in Rollinsford, check out booth # 46 and ask them about their annual road trip to PA for memorable Amish pies!
Blueberry Hill Alternatives For Life now has a men’s department!
Fresh with pre-shave oil, beard oil, bay rum aftershave and hearty soaps in manly scents like pine and spice, Bonnie's adding inventory. She says Pine pollen tincture is making a comeback and pollen is plant testosterone, helpful for raising levels and for allergies since it comes from local trees.
Permaculture is helping the land come back to its wild state, with woodland herbs and berries, sources of her main ingredients. In the forecast she has three cherry trees grown to about 6 or 7 feet and should bloom either this year or next (great for the wild cherry mix). "Edible species are afoot although not quite ready and I'm still waiting on the stumps inoculated with mushrooms. Maybe this summer, although a giant reishi is coming off one pine. Things are looking up", Bonnie said.