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

… of food preservation!

Applications are now being accepted for the 2009 UMaine Cooperative Extension Master Food Preserver training. To obtain a Master Food Preserver training applications, contact Lois Elwell at lelwell@umext.maine.edu or 1-800-287-1471. The deadline for applications for the 2009 Master Food Preserver training is May 1, 2009.

… is up, including the monthly local and seasonal dinner on April 18, and cooking classes featuring eggs, potluck dishes, and campfire cooking.

Nourishing Your Family from the Inside Out: Earth-Friendly Cooking and Wellness Classes
Location: Attrezzi European Marketplace, 78 Market Street, Portsmouth, NH
April 20, May 18, June 8 - 7:00 - 9:00pm

Are You Too Refined? Getting Back to Whole Grains (Monday April 20)

Slow Foods, Fast Dinner: Quick Meals (Monday May 18)

Super Nourishing Spring Greens! (Monday June

Instructors: Tracey Miller is a certified health & wellness counselor from Institute 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 consumers connect with local farmers and locally produced foods.

Fee: $33 per class for pre-registration for the whole series, or $40 for one class.

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

From Seacoast Eat Local we received the following exciting bulletin:

Northern shrimp, also called native or Maine shrimp, are fast cooking, inexpensive, tasty, very local, and incredibly sustainable. You can buy them at many fish markets all over the seacoast, including Seaport Fish in Rye and Sanders in Portsmouth [and in many other local markets as well]. You’ll also be able to buy them directly from the fishermen at the next winter farmers’ market on February 7th in Exeter. For more information about northern shrimp, including cooking directions and recipe ideas, visit the Slow Food Seacoast blog.