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PermacultureSanctuaries.blogspot.com

Neighborhood Permaculture

Sunday, July 17, 2-4pm, Keene

The Monadnock Localvores will host a Neighborhood Permaculture Workshop with Katy Locke on Sunday, July 17, 2011 from 2pm to 4pm in Keene.

Permaculture is an approach to re/designing human settlements that enhance, rather than degrade, the natural systems of Earth. This workshop will include a theoretical overview of the 12 Permaculture Design Principles and a discussion/tour of how they are being applied on a neighborhood scale. 

Katy Locke, M.Ed. / PDC has been applying Permaculture Design Principles to her yard and home since 2010. Previously an organic gardener of annual vegetables, she is now establishing perennial food and medicinal gardens as a way to rebuild the health and diversity of her neighborhood environment while reducing her dependence on fossil fuels.

Registration for this workshop is limited.  The sliding scale fee is $5-15; but no one will be turned away due to lack of funds. Workshop fees support Monadnock Localvore education and scholarship programs.  After registering you will receive a confirmation email with directions to the workshop.

Thank you for your interest in Monadnock Localvore workshops! More information on upcoming workshops and registration here.

Todd Pinkham and Andrew Meyer, co-owners of Vermont Soy in Hardwick, VT, began selling fresh organic soymilk in 2007. Vermont Soy's product line has since diversified to include artisan tofu, with more local and organic soy foods being added. The business is dedicated to buying organic non-GMO beans locally, and processing these beans into healthy, authentic tasting soy foods. The goal at Vermont Soy is to source all of their organic and non-GMO soybeans directly from Vermont farmers. This helps to diversify farming revenues, it keeps Vermont's agricultural lands active and healthy, and it supports sustainable agriculture and local economies. Currently, Vermont Soy  partners with Jack and Ann Lazor of Butterworks Farm in Westfield, VT, and Chad, Phil, Denis, and Greg Bouchard, of Bouchard Family Farms, in Franklin, VT.

Vermont Soy's line of certified organic products includes: artisan tofu and prepared tofu scramble; plain, chocolate, and vanilla soymilks; toasted soy nuts; and most recently sunflower and soybean cooking oils.  

*If you are interested in supporting Vermont Soy and a local business at the same time, email localvore@hannahgrimes.com to let us know that you would like to see Vermont Soy items at Hannah Grimes Marketplace.* 

Sassy Springtime Rolls 

By Betsy DiJulio, www.thebloomingplatter.com 

Published June 13, 2011 in AltDaily.com 

Betsy DiJulio, vegan cookbook author and blogger, has granted us a sneak peak at one of the summer recipes from her new cookbook The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (available at Toadstool Bookshops, Amazon.com and Barnes & Noble).

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This beautiful mélange of fresh spring vegetables, herbs, and tofu is light, refreshing, and pairs wonderfully with a deep red dipping sauce. I like to serve the sauce with small spoons so it can be ladled into the rolls after the first bite. This allows you to enjoy some peanuts in each mouthful.   

Spring Rolls:   

1 scallion, halved lengthwise and cut crosswise into quarters

1/2 bell pepper, any color, cut into 1/4-inch strips

1 carrot, cut into 1/4-inch strips

1 small yellow summer squash, cut into 1/4-inch strips

3 large radishes, halved lengthwise, then cut crosswise into paper thin slices

2 cups rice wine vinegar

1/4 cup natural sugar 

3 large cloves garlic, halved lengthwise  

1/2 teaspoon celery salt 

1/2 teaspoon ground coriander  

1/2 teaspoon ground ginger  

Sea salt and freshly ground black pepper 

14-ounces extra-firm tofu, cut into 1/2 x 2-inch strips 

8 (8-inch) rice paper wrappers  

16 baby spinach leaves 

Fresh cilantro sprigs or Thai basil leaves   

Dipping Sauce:   

Reserved liquid from marinated veggies

1/4 cup vegan fish sauce

1 teaspoon soy sauce  

2 tablespoons natural sugar  

1/4 cup finely chopped peanuts    

1. Spring Rolls: Combine the scallion, bell pepper, carrot, squash, and radish in a medium bowl. In a 2-quart saucepan over medium-high heat, combine the vinegar, sugar, garlic, celery salt, coriander, ginger, salt and pepper and bring to a boil, then pour over the vegetables and toss well. Cool to room temperature. Add the tofu, cover and chill overnight. When ready to use, drain the tofu and vegetables. Reserve the liquid to make the dipping sauce; remove and discard the garlic pieces.     

2. Fill a large bowl half full with warm water. Place a kitchen towel beside it and a serving platter on the opposite side. Place one wrapper at a time into the warm water for 30 seconds or until softened. Remove from the water and place near one end of the towel. Fold the other end of the towel over the wrapper to blot excess moisture. Place two spinach leaves, face-down and overlapping, horizontally in the center of the wrapper. Arrange a piece of tofu horizontally in the center of the spinach and cover with 1/8 of the veggies, parallel to the tofu. Top with 1 or 2 cilantro sprigs. Fold the ends of the wrapper toward the filling, then fold the edge nearest you over the veggies and continue rolling. Place the roll on the serving platter, seam side down. Repeat with the remaining ingredients, changing out water if it becomes too cool.     

3. Dipping Sauce: Whisk all ingredients except peanuts together. Divide the mixture among individual serving bowls, and top with peanuts. Serve with the spring rolls.  

New Keene Food Co-op Offered a Huge Grant

June 27, 2011

Courtesy of KeeneTransition

The Community Development Finance Authority (CDFA) approved a $500,000 Community Development Block Grant on June 23, 2011 for the Monadnock Community Market (MCM) Co-op, a critical piece for moving the MCM Co-op forward.  The funds will be used by the Monadnock Economic Development Corporation (MEDC) to purchase fixtures and equipment for the market facility that it will build and lease to the MCM Co-op in downtown Keene. 

Read the rest of the article here.