Mondays, 2:15—5:30, Durham
Pettee Brook parking lot on the downtown loop (in front of Durham Bike)
Tuesdays, 2:15—5:30, Kingston
Main Street / Route 111 "on the plains" in the center of town
Tuesdays, 3:00—6:00, Hampton
Route 1 (just north of Route 101) in the Sacred Heart Church School parking log across from the P.O. 
Wednesdays, 2:15—6:00, Dover
new location at the Herbal Path, 835 Central Ave.
Thursdays, 2:15—6:00, Exeter
Swasey Parkway, downtown off Water Street on the banks of the Squamscott River
and Saturdays, 8:00—1:00, Portsmouth
1 Junkins Avenue in the City Hall parking lot

This Issue:
In Season This Month
What's New at Market!
Recipes
Schedule of Music & Special Events (see sidebar)

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In Season This Month

Transplants

Goodbye frosty nights, hello planting out! If you've been waiting to plant your garden until a time when you won't have to run outside to cover your garden with a bedsheet before you go to sleep, it's safe! There's no time to lose, though. The short and glorious New England growing season is upon us.

Flowers
Irises, lilies, peonies, sweet peas ... Let the bouquets begin! 

Fresh vegetables
Greens, greens, greens! Beet greens, bok choy, dandelion greens, kale, lettuce, mizuna, Swiss chard, and many herbs.  Also summer veggies: asparagus, beets, cucumbers, garlic scapes, peas, radish, rhubarb, summer squash, and (fingers crossed) tomatoes! 

Year-round
Eggs, honey, maple syrup, meats, milk & yogurt, seafood, teas & wine, a variety of gourmet prepared foods, and fine crafts by our member artisans. 

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What's New at Market!

Pasture-Raised Heritage Breed Pork from New Roots Farm
Jeff and Renee Cantara are happy to introduce their own pasture-raised heritage breed pork this season. Their pork is from old-fashioned pigs raised on rotationally grazed lush pasture and is USDA-inspected, vacuum-sealed and fresh-frozen. They will offer several varieties of sausage, as well as bacon, thick-cut chops, and tenderloins at the Exeter and Hampton markets. 

New Take-Home Meals from Riverslea Farm
Riverslea Farm is rolling out two new take-home meals for the beginning of the Exeter Farmers' Market. They partner with chef Ted McCormack at Flag Hill Winery to prepare meals that are made fresh and sold frozen. They currently offer Shepherds' Pie made with their own ground lamb and Mullagatawny, and Country Stews made with their goat meat. A Posole featuring goat, black beans and hominy has also been added, and an exotic Morrocan Pocket of puff pastry filled with goat, sweet potato, onions and raisins. As always, Ted's use of locally grown ingredients and his secret spices made the dishes delectable. See for yourself at the Dover, Exeter, Hampton and Portsmouth Farmers' Markets! 

A New Award for Seaside BBQ Sauce from Appledore Cove
Jeff and Tom just learned that their Seaside BBQ Sauce was selected as a Silver Finalist in the 2009 NASFT sofi Awards Competition as a pre-eminent cooking sauce. This was Appledore's first winning entry at the Fancy Food Show, and the third award for their Seaside BBQ Sauce. Along with this masterpiece and the fresh salsa Jeff and Tom bring to market, they'll be introducing a new jam, salsa, and a few new mustards this summer ... Sound tasty? Try their samples any Saturday at the Portsmouth Farmers' Market.  

New Ice Wine and New Awards from Jewell Towne Vineyards
Jewell Towne's newest offering is the 2008 Late Harvest Chancellor Winter Wine is a delicious "ice wine"—named for the frozen Chancellor grapes that make this sweet red wine. 
And they've been busy at the vineyards—busy winning awards, that is. Three golds and two silvers from the Taster's Guild International, and five more medals from the Finger Lakes International Wine Competition! Look for these at the Exeter, Hampton and Portsmouth Farmers' Markets.

JTV Aurore (Private Reserve)—Gold
Port - Chancellor Noir—Gold
JTV Zinfandel—Gold
JTV Seyval—Two Silvers
JTV Steuben—Silver 

 

Recipes

Basil & Garlic Scape Pesto
A fresh herb family favorite submitted by Melanie Wehrwein of Newmarket, NH

1 cup garlic scapes, roughly chopped to fit into food processor (about 5 scapes)
1 teaspoon sea salt
2 cups fresh basil leaves
6 tablespoons sunflower seeds or pine nuts
2/3 cup extra virgin olive oil

Note: You can do any combination of garlic scapes/basil to suit your preference or availability, just as long as there is about 3 cups total of the two combined. Obviously, the more garlic scapes used, the stronger the flavor. 

In the bowl of a food processor, mix the garlic scapes and salt until the scapes are finely chopped. Let stand for 2 minutes. 

Add the basil and sunflower seeds/pine nuts and process until a thick paste forms. With the motor running, drizzle the olive oil through the feed tube. Work quickly, as the heat of the food processor warms the mixture, possibly altering its flavor. Taste and adjust seasonings. 

Great as a spread on sandwiches, as a sauce for pasta, as a spread on chicken, ham, etc. 

Makes about 1 1/3 cup. Freezes very well.