Dear Neighbors and Friends,
The Yellow House Poultry buying group has just completed its 2008 buying season.
Thirteen households bought more than 115 birds from farmer Joseph Marquette. We were an adventuresome group, some of us cooking goose, duck, and guinea fowl for the very first time and all of us learning how to cook these lean and very tasty heritage birds. We swapped recipes, commiserated over less than perfect meals (even these still tasted good) and encouraged each other to learn how to cook these wonderful birds. Joseph was the ever entertaining farmer sprinkling his recipes with Italian phrases and always he brought with him his ever present laugh.
Mimi fondly remembers sharing a glass of wine with him and Annette Lee sometime around 11pm one drop-off day when Joseph came back to get his enormous and now empty coolers and Annette stopped back after indoor soccer to buy just one more bird.
Mimi will keep you posted on next year's Yellow House venture...happy cooking to all!
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, "Pavarotti, My Own Story" |
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, local wine, and more.
Exeter Congregational Church, 10am-2pm,
February 7
*Location Change*
Stratham Town Hall, Bunker Hill Avenue, 10am-2pm,
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| Other Local Food News... |
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CSA Sign-Ups for 2009
Heron Pond will have a new downtown Portsmouth pick-up location on Wednesdays between 3-7pm at the Saint Johns Church for the summer CSA season.
Brookford Farm offers pickup location in PortsmouthBrookford Farm, an organic dairy farm, will be offering high quality dairy products, organic beef, eggs, stewing chickens, winter vegetables and local organic lamb. 122 New Castle Ave, Portsmouth (corner of Newcastle Avenue & Ridges Court). EVERY SATURDAY from 9am-12pm. For more information visit www.brookfordfarm.com or contact lukemahoney@gmx.de |
Want to know more about Local Seafood? Take this survey!
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NH SeaGrant has developed a survey to help them help us understand local seafood. From our responses, they will develop informational and educational materials designed to fit our needs as conscientious consumers who know the power of our dollars in our local economy, community, and environment. Visit www.nhseafood.com and click on the "consumer" survey link. There is also a survey for retailers. |
Rye Energy - Upcoming Events at the Rye Public Library
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King Corn
January 8th, 6:30pm-8:30pm
King Corn is about two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. With the help of neighbors, genetically modified seeds, and herbicides, they grow a bumper crop of America's most productive, most subsidized grain on one acre of Iowa soil. But when they try to follow their pile of corn into the food system, what they find raises troubling questions about how we eat and how we farm.
Co-sponsored by Slow Food Seacoast
A discussion with Eileen Bahan, a Rye nutritionist, to follow the film.
Eat At Bills
February 26th, 6:30pm-8:30pm
Life in the Monterey Market, a family-owned produce market supports local farmers. A visual produce delight. Sample local foods & meet local farmers.
Menu for the Future: Discussion Course is full
This course begins on Thursday, January 15th at 6:30pm
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.
*If you wish to have this course offered again please contact Mimi White at 964-6586*
Mark your calendars and bring your friends. See you there. |
| Also at The Rye Public Library |
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February 24th at 6:30pm
Susan Tuveson, owner of Cacao Chocolate in Kittery, Maine. Susan will speak about her travels abroad, various foods and her favorite books. Enjoy a fun evening and taste a sample of her exquisite chocolate.
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| Wash Day Exhibit follow-up |
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The Wash Day Project Art Exhibit has moved to the Rye Public Library! Stop by to see paintings of Rye clotheslines and dream about summer. All paintings are for sale.
Exhibit runs through the end of January. |
An Interview with Susan Orazi Anderson
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Living with Intent Susan Orazi Anderson has lived in Rye for 26 years and now, in her retirement, is looking forward to being a much more active member of community. Susan recently shared some of her thoughts on living with intent. "About twenty years ago I took a survey about recycling in Rye. The survey asked if I'd be willing to separate paper/glass/plastic products and bring them to the dump. I was all for it. That was the beginning of my being conscious of recycling and what I was consuming. The Rye dump is extremely neat and it motivates you to want to recycle. I was told during that survey that 'Saturday mornings were like a social event at the dump' and, honestly, I cringed at the thought. Now, I look forward to seeing Alan with his dog cookies and lollipops and all the other very helpful people there."
Susan recently volunteered her home as the Rye CSA (Community Supported Agriculture) pick-up location. Susan said, "While looking for a CSA a few years ago I got involved with LocalMotive-Sustainable Farm Products which is a group started by Shawn and Sarah Nelson of Nelson Farm in Strafford. They came up with the idea of a Co-operative winter CSA. This is a great way to help create an alternative infrastructure by supporting local farmers and getting fresh food to the community during the winter months. It's a challenge in NE to do a winter CSA. The Nelson Farm lost power for over a week in a greenhouse during the recent ice storm and lost all the vegetables in that greenhouse. Shawn Nelson powers his greenhouse with spent oil from automobiles. I think this (recycling of fuel) helps justify having fresh local greens in the winter."
Susan's words of advice for living with intent: "Share your beliefs with family and friends...but not too much or they'll get annoyed! Let them know what you know about living green. Buy local and support local farmers. Make informed decisions. Prioritize your causes; choose what matters to you and follow through. Anyone can compost even without a garden. Be aware of the packaging on everything you buy. Remember that plastics don't recycle well. Stay away from processed foods. Consider changing to rechargeable batteries. There is an initial investment in rechargeables, but it's worth it. Also, please recycle your batteries (Radio Shack takes them). If you can't buy local try to buy organic or Fairtrade whenever possible. Think about your carbon footprint. And, if all this sounds a little overwhelming, choose one thing, maybe rechargeable batteries or compact florescent light bulbs and do that for now. Every little bit helps. In the 70's there was a poster that said 'Think Globally, Act Locally' that's been resurrected to 'GALA: Global Awareness Local Action'. We're not just doing this for ourselves but for our children and grandchildren!"
Susan believes that,"being intentional all the time reflects how you treat yourself, your friends, your family, your food, your life and the earth."
 Sarah Anderson making a delivery for the Rye CSA.
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| Rye Eats Local bags |
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Rye Eats Local tote/grocery bags... bright, bold, and available for $8.00
To order your Rye Eats Local bag contact Steve White at
They make great green gifts! | |
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Happy eating,
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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January Recipe
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(3 loaves)
from James Beard
4 cups boiling water
3 cups rolled oats ( original, not quick-cook or instant)
*Grandy Oats, Maine Grown Rolled Oats, hand made, home made, Maine made, certified organic available at Portsmouth Health Food Store
7.5-8cups unbleached flour ( If anyone knows of of a regional source for wheat flour please email us)
2 pkg yeast ( or 4.5 teaspoons)
2T salt, sea salt if possible otherwise Kosher salt
4T oil ( I use olive oil)
1/2 cup molasses
Pour boiling water over oats in a large bowl and leave to cool to room temp. Then stir in 2C flour and the yeast. Place in a warm, draft-free spot and allow to rise, uncovered, until doubled in bulk. Punch down and work in the salt, oil, molasses and enough remaining flour to make a stiff dough. Turn out on floured board and knead, adding extra flour if necessary, to make a smooth, pliable, firm dough. About 10 minutes kneading time. I do this by hand, but my sister who sent me the recipe does hers in a Kitchen Aid mixer that kneads dough.
Divide the dough into three equal pieces and form into loaves to fit three buttered 9 x 5 x 3 inch loaf pan. I shape the third into a rounded loaf outside of pan and place on buttered baking sheet. Allow to rise again, uncovered, until doubled in bulk. Bake in preheated 350 oven for 40-60 minutes. Cool on racks before slicing.
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