Dear Neighbors and Friends,
Winter Co-operative CSA with a pick-up location in Rye...
LocalMotive: The Co-operative CSA
A consumers' cooperative is a business that is oriented towards the distribution of quality goods and services at fair prices. CSA stands for Community Supported Agriculture, in which shareholders "share" the risk involved in obtaining food and goods from the land. LocalMotive has blended the two to offer a wide variety of organic and sustainably grown goods and services at reasonable prices.
Click here for your copy of the Co-operative Winter CSA brochure and Rye pick-up times:
Sustainable Farm Products
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"It's bizarre that the produce manager is more important to my children's health than the pediatrician."
Meryl Streep
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Winter Farmers' Markets
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The Winter Farmers' Markets offer everything from fresh salad greens to onions, potatoes, carrots, winter squash, meat, poultry, cheese, maple syrup, and more.
Exeter Congregational Church, 10am-2pm,
December 6 and February 7
McIntosh Atlantic Culinary Academy, Dover, 9am-2pm,
December 20
Newington Town Hall, 10am-2pm
January 10 and March 7
Visit the website for a full list of participating farmers and food producers, along with a list of the locally grown foods that will be available, and a map for directions: www.seacoasteatlocal.org
Please note...in the spirit of giving, the farmers' market is accepting donations for a local food pantry. Donations of food or money for the Cornucopia Food Pantry's Baskets of Hope program will be accepted at the markets, helping to provide healthy, local food for our neighbors in need. A UNH student is organizing the project planning and coordination and Slow Food Seacoast provided a generous donation of funds raised from their successful 100-mile Thanksgiving event.
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Rye Energy - Upcoming Events at the Rye Public Library
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*Save the Date*
The Power of Community: Movie - Thursday, December 4, from 6:30 - 8:30 p.m.
The Power of Community. How Cuba survived peak oil when their trading partner, the Soviet Union, collapsed and left them with no access to Soviet oil. Cuba faced an immediate crisis of how to feed the population, and an ongoing challenge of how to create a new low energy society. Cuba transitioned from large, fossil-fueled intensive farming to small, less energy intensive organic farms and urban gardens and from a highly industrial society to a more sustainable one.
There will be additional films scheduled for the winter - be on the lookout.
Menu for the Future: Discussion Course
Thursdays from 6:30 to 7:30 PM. January 15, 22, 29 Feb 5, 12 and 19.
To register call Mimi White at 964-6586. (Limited to 10 people.)
Continuing with our emphasis on local and sustainable foods we will be offering a six-session discussion course exploring the connection between food and sustainability called Menu for the Future.
Course Goals are:
· To explore food systems and their impacts on culture, society and ecological systems.
· To gain insight into agricultural and individual practices that promote personal and ecological well-being.
· To consider your role in creating or supporting sustainable food systems.
Mark your calendars and bring friends. See you there.
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| Also at The Rye Public Library |
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Thomas and Mariah Thomas, Owners of the Beach Pea Bakery in Kittery, Maine, will be signing copies of their new cookbook, Artisan Breads, Pastries, Cookies, and Desserts; Techniques and Recipes from the Beach Pea Baking Co. |
| Nature's Wonders - Children's Cooking Classes |
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Nature's Wonders Seasonal Cooking Classes in Rye
Cooking is a wonderful activity for children of all ages. It's a great way to integrate math and literacy as well as a wonderful sensory experience for parents and children to do together.
Join Nature's Wonders for some holiday cooking.
Wednesday, December 10 from 10:00 and 3:30 - Hauska
We will make Hauska (a braided Czechoslovakian bread). Learn to make this tasty yeast bread, braid it and take it home to bake.
Wednesday, December 17 from 10:00 and 3:30 - Gingerbread People
We will make ginger bread cookies and tell the story of the gingerbread boy.
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Wash Day follow-up
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Artists at Work
The Wash Day Gala Opening at the Seacoast Science Center on November 14 was a huge success. Over 100 people attended the event which showcased paintings by local artists of colorful Rye clotheslines.
The Wash Day Exhibit runs through December 18 at the Seacoast Science Center.
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Local Eggs...
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For fresh local eggs contact:
Beverly Armstrong on West Road in Rye at 964-9277
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| Thank You to Susan Hess |
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The Rye Energy Committee would like to thank Sue Hess for her inspired work on behalf to the Rye Eats Local Newsletter. She was a one-person office, creating and editing the newsletter, designing its beautiful logo which now enhances our new Rye Eats Local tote bags, and maintaining our growing email list. The newsletter now goes to more than one hundred and forty homes. Sue also searched out photos and news items that would be of interest to all. Sue took a full time job in Boston a few weeks after she created the newsletter, but she stayed on the job until the right person showed up to take her place.
Welcome to Tracy Ritzo! Tracy is currently enrolled in the Master Gardener program at UNH. She is participating in the Yellow House poultry buying group, and works seasonally as a landscape designer and gardener. We in Rye and elsewhere, since our letter goes out to several beyond our boundaries, are fortunate to have such talented and dedicated people educating us about local foods.
Best of luck to you Sue. We'll think of you often as you ride the Amtrak, saving on your carbon footprint and helping to green this world.
Mimi White
Rye Energy Committee
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| Rye Eats Local bags |
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Rye Eats Local tote/grocery bags are bright, bold, and available for $8.00.
To order your Rye Eats Local bag contact Steve White at
They make great green holiday gifts! | |
Happy eating,
Susan Hess, Mimi White, Tracy Ritzo
RYE EATS LOCAL
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Connect with the
Rye Energy Committee
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Rye Energy Committee
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December Recipe
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This recipe is great for left-over turkey after a holiday meal.
Turkey Frame Soup
1 meaty turkey frame
3 quarts water (12 cups)
1 onion, quartered
2 teaspoons salt
1 16-ounce can diced tomatoes
1 chicken bouillon cube
1 teaspoon fresh oregano
1 teaspoon fresh thyme
pepper to taste
4 cups fresh vegetables (any combination of uncooked sliced carrot, chopped onion, chopped winter squash, rutabaga, or any other favorite vegetable available at the winter farmers' markets)
1.5 cups uncooked medium noodles
Break turkey frame or cut in half with kitchen shears; place in a large pot with water, onion, and salt. Bring to a boil; reduce heat. Cover; simmer for 1.5 hours. Remove turkey frame; when cool enough to handle, cut off meat and coarsely chop. Discard bones. Strain broth; discard solids. Return broth to pot. Stir in cut-up turkey meat, undrained tomatoes, bouillon cube, oregano, thyme, and pepper. Stir in fresh vegetables. Bring to boil; reduce heat. Cover; simmer for 45 minutes. Stir in uncooked noodles; simmer, uncovered, 8-10 minutes or till noodles are done. Season to taste.
Makes 10 servings.
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