A shrimp preparation and cooking demonstration workshop for February, 10th will be presented in collaboration with the UNH Thompson School’s culinary arts program.   The link for more information and to register is www.tinyurl.com/localshrimp

Shrimp Local, Eat Local Workshop
February, 10th, 2010
6-8pm
UNH Thompson School culinary Arts Program
Cole Hall Room 219

Come to this event to learn how to cook, peel and store the Northern Shrimp delicacy!  Chefs from the Culinary Program will be demonstrating how to prepare these local gems in a variety of ways for you to taste.  Leave the workshop with recipes and educational materials so you can enjoy shrimp at home!

From our friends at Seacoast Eat Local comes the following request. We hope you can take part!

***

The Portsmouth Farmers’ Market is open through November 7 and the Kennebunk Market will be open through November 14, and indoor winter farmers’ markets are coming soon!

Seacoast Eat Local has organized a total of 11 winter farmers’ markets for the 2009-10 season, ensuring you can buy local food from your farmers all winter long. The first market is just three weeks away, on November 21 at the Wentworth Greenhouses in Rollinsford from 10am-2pm.

We’re looking for volunteers!

Volunteers play an important role during our winter farmers’ markets. From helping unload and carry foods, to making sure the customers coming in know about the next markets and have answers to their questions, to clean up, volunteers make sure the markets are the best possible for farmers and customers.

Some of the volunteer roles include:

In addition to these jobs, we’re also looking for a volunteer who might want to take on a larger, organizing role. We’d like to set up a simple area for families to take a break and relax with their kids and we’re looking for someone who has a vision for what that might look like, to be implemented with volunteer support.

If you would like to volunteer, please contact Erin Ehlers at erin@yogaonthehillkittery.com. Mention the date(s) that you are available, and preferred volunteer role if you have one.

Market dates/locations: (All markets are Saturdays with hours of 10am-2pm)

November 21 - Wentworth Greenhouses, 141 Rollins Rd, Rollinsford, NH
December 5 - Wentworth Greenhouses
December 12 - Exeter High School, 1 Blue Hawk Drive, Exeter, NH
December 19 - Wentworth Greenhouses
January 9 - Exeter
January 23 - Wentworth Greenhouses
February 13 - Exeter
February 27 - Wentworth Greenhouses
March 13 - Exeter
March 27 - Wentworth Greenhouses
April 10 - Exeter

No matter your availability to volunteer, we hope to see you at the markets!

Sara Zoe Patterson, on behalf of Seacoast Eat Local
sarazoe@seacoasteatlocal.org
blog.seacoasteatlocal.org
www.seacoasteatlocal.org

Seacoast Eat Local welcomes donations in support of the winter farmers’ markets. Your donation supports the growth of these markets, enabling a more sustainable, self-reliant food system in our region. Donate online via PayPal, or contact us to send a donation by mail.

10+ Marketing Strategies & Tips to Consider When Selling Farm Produce”  Workshop

Are you looking at potential farm markets for next season? Or  are you wondering how to juggle different markets in one season? To tackle these questions, the University of New Hampshire Cooperative Extension, Rockingham County,  has organized a day-long workshop “10+ Marketing Strategies & Tips to Consider When Selling Farm Produce” . Specialists, a panel of growers from New England and industry professionals will discuss different aspects and types of markets, branding, pricing, profitable crops as well as crop and revenue insurance.The workshop is scheduled for Monday, November 2, 2009 from 8:30 am till 3:30 pm at the Rockingham County Nursing Home Auditorium in Brentwood (William Sturtevant Way - off North Road) in New Hampshire.

Speakers are Richard Bonnano (Pleasant Valley Garden, Methhuen, MA), Josh Jennings (Meadow’s Mirth, Stratham, NH), John Moulton (Moulton Farm, Meredith, NH) and Bill & Anna Spiller (Spiller Farm U-Pick, Wells, Maine). Michelle Chambers from “Red Tomato” will talk about the importance of branding to engage and empower customers. Pricing farm products and cost of production will also be presented. Michael Sciabarrasi, Extension  Professor, Business Management Specialist

UNH Cooperative and David Tuttles from Tuttle Farm in Wells, Maine, will also be speakers. The Pros and Cons of Crop Insurance will also be discussed.

Who should attend: Anyone exploring new markets or adding new ones to their existing one such as selling at Open Air Farmers Markets, Winter Farmers Markets, Community Supported Agriculture, Pick-Your-Own,Restaurants, Supermarkets, Institutions, Farmstands..

Registration before October 26 is  $15 per person and includes lunch. Late registration is $20. This workshop has been made possible with the support  from the USDA Risk Management Agency (RMA).Download a flier with details from  http://www.extension.unh.edu/ or contact Deb Stevens at 679-5616.

Enfield Shaker Museum Announces Culinary Symposium
Food for Thought: A Study of the Past Through Food

Join Eileen Behan of For the Love of Food to learn to prepare nutritious food  for your family.  The menu includes breakfast biscuits, quick cooking chili, English muffin chicken, veritable veggies, blueberry cake and roasted grapes.  Eileen will be at the Stonewall Kitchen Cooking School on September 12th from 11 to 1 o’clock  for their lunchtime cooking series.

Click here for more information and to register.

In the coming weeks, Seacoast residents will have several opportunities to learn how to can and preserve the summer’s harvest.

Yes You Can! is a food preservation demonstration that will be provided s at the Exeter Farmers’ Market, Swazey Parkway on Thursday, August 13 from 2:15-6:00 pm and at the Portsmouth Farmers’ Market at City Hall parking lot on Saturday, August 15 from 8:00 am to 1:00 pm. Another presentation is scheduled for the Rye Public Library on Tuesday, August 25 from 6:30 PM - 8:00 PM.

The demonstrations are offered free-of-charge and will be provided by Claudia Boozer-Blasco, Extension Educator in Family and Consumer Resources with the UNH Cooperative Extension in Rockingham County.

Participants will learn the most up-to-date techniques for canning fruits and vegetables safely in a water bath canner.  Safe canning techniques will be demonstrated by making tomato salsa.  Proper equipment for canning will be displayed and current recipes by the US Department of Agriculture will be available.

This demonstration is designed for those who are preserving foods for the first time or for those who have been canning for many years. The exhibit and demonstration is open to the public and wheel-chair accessible.

Both the Exeter and Portsmouth Farmers’ Markets are coordinated by the Seacoast Growers Association.  More information can be found at www.seacoastgrowers.org

All programs are FREE (your tax dollars at work!) and open to the public.

Slow Food Seacoast’s own Kate Donald and wellness counselor Tracey Miller will be teaching a cooking class perfect for members of CSA farms:

Choosing and Preparing Spring Greens! CSA shares typically include a generous amount of greens for salads and cooking – like kale, Swiss chard, beet greens, mustard greens, bok choi, and arugula. This class will help prepare CSA families for the harvest season, with great recipes, storage tips, and food preservation ideas! Learn some easy and delicious ways to select and prepare deep rich greens both raw and cooked.  Nothing could be healthier!

Come hungry and try raw kale salad, arugula pesto, green quiches, some simple homemade dressings to top off your greens and more!  You’ll learn about some local and organic farming practices, and what questions to askfarmers so you know what you’re getting.

Choosing & Preparing Spring Greens!

Monday June 8

Attrezzi, 78 Market St., Portsmouth

7:00-9:00 pm

Instructors: Tracey Miller is a certified health & wellness counselor fromInstitute for Integrative Nutrition. She helps individuals and families eat healthier through personal coaching, nutrition education and cooking classes

Kate Donald is an organic vegetable farmer, and advocate for local, sustainable agriculture.  She works with Seacoast Eat Local to help consumersconnect with local farmers and locally produced foods.

Fee:  $40. Includes a full meal of greens, handouts, reference materials, local sources

RSVP to tosbornemiller@yahoo.com, 603-380-1080 or katedonaldnh@gmail.com, 603-580-5364

Join Nature’s Wonders for their first cooking class for adults.  Clariza Simo will be the guest chef–learn some great Latin cooking!

WHAT: Teach and eat (an intimate cooking experience). Come learn to make a tasty gourmet meal. You will enjoy yummy bellinis while learning a wonderful and easy recipe. After the lesson is complete you get to eat the treat–think of it as an educational brunch!

WHERE: Nature’s Wonders Amazing Kitchen at 550 Brackett Rd in Rye, New Hampshire

WHEN: May 16th at 10:30, May 17th at 12:00

COST: $28 (includes lesson plus food and drink)

Space is limited so reserve your spot now!!!  Contact natureswonders@gmail.com or (603) 436-6756

Love local, fresh, good, clean, fair food? Then you might want to become a Local Food Advocate. By participating in this brand-new program, you can be a member of a trained corps of volunteers, helping local food groups talk to the public about sustainable food this summer at the Seacoast Growers Association (SGA) Farmer’s Markets, public fairs and festivals, and a wherever food is on people’s minds.

Slow Food Seacoast, Seacoast Eat Local, the SGA, and Seacoast Local (the “4 Food Groups,” as we sometimes like to call ‘em), are teaming up to offer this collaborative training opportunity. On Saturday, May 2 (first day of the Portsmouth SGA Farmers’ Market!) please join us for a training session that will run from 12:30 - 2:00. We’ll meet at the Farmer’s Market Info Booth at 12:30 to look at the setup for sharing information about the market and local food events. Then, we’ll head over to the Portsmouth Library’s Hilton Garden Room for the “classroom” portion of the training. There, you’ll learn more about the food awareness movement and how our local organizations are working to improve the food system and local economy for everyone. You’ll get fact sheets about each of the 4 Food Groups, information about how a local food system improves our lives, tips and tricks, and answers to frequently asked questions. Also at the training, we’ll sign you up for a day of “shadowing” with an experienced volunteer so you can learn the ropes.

We know many of the supporters of these four groups would really like to spend more time doing outreach with the public - but just want a little help figuring out what to say and which information to share. This training will help you do just that and give you all the tools to be an informative and inspiring Food Advocate. Please join us! RSVP recommended (but not required - come if you can!) to SlowFoodSeacoast@GMail.com

Local Food Advocates Training
Day: Saturday, May 2
Time: 12:30 - 2:30 PM
Place: Meet at Portsmouth Farmer’s Market Info Booth, walk to Portsmouth Public Library about 1:00 PM
Bring: weather-appropriate clothing, notepaper and pen, and your personal story of what got you interested in local food!