Dear Neighbors and Friends,
Rye Public Library Movie Event
Eat at Bills: Life in the Monterey Market
February 26th, 6:30pm-8:30pm
A video documentary about the phenomenon that is the Monterey Market, a family owned produce market in Berkeley, CA. The enthusiasm and experience of the market's owner fuels the enterprise and illuminates the Market's wide world of small growers and diverse customers. A visual produce delight.
See the movie, sample local cheeses from NH farms and meet these local farmers:
Shawn Stimpson from Nelson Farm in Strafford. Shawn will talk about the innovative way that he heats his greenhouse to grow greens throughout the year. He and his wife Sarah Anderson operate the winter CSA with a drop off in Rye (see below). They will have greens for sale.
Charlie Reid and Anne Dickerson from the Stonewall Farm, Osprey Cove Organics in Madbury. Charlie started the organic farmer's program at UNH. He will talk briefly about how to start organic seedlings, including: preparation of soil, where to buy organic seeds and potting mixtures, and provide timelines for plantings in the spring and summer. He will have organic eggs for sale.
Mel Low is a Rye resident and master gardener (see July/2008 newsletter). He will update us on his garden, what he plans to grow for the coming season, and his hopes for a Rye town garden.
Sponsored by the Rye Energy Committee
Mark your calendars and bring friends. See you there.
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"There is no sincerer love than the love of food." George Bernard Shaw |
| 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 talk about travel, food and books. Enjoy a fun evening and taste a sample of her exquisite chocolate. |
| Composters Available in Rye |
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Backyard composter: holds up to 80 gallons and made of recycled plastic.
A NH program provides the composters at a low cost.
Cost: $40.00, composter
Cost: $8.00, plastic kitchen pail
Orders due by April 1, 2009
Order forms available at Rye Town Hall, make checks payable to Northeast Resources Recovery Association (NRRA) & mail to Rye Town Clerk or to Mel Low, PO Box 346, Rye, NH 03870 |
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, local seafood, and more.
Exeter Congregational Church, February 7
10am-2pm
Stratham Town Hall, Bunker Hill Avenue, March 7
10am-2pm
Yankee Fishermen's Cooperative will be selling fresh native shrimp and lobster at the Winter Farmers' Markets.
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 visit www.seacoasteatlocal.org |
Local Seafood - Native Shrimp...sustainable & delicious!
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Yankee Fishermen's Cooperative in Seabrook
Native shrimp are caught locally from December through May. This is the only time of year that the Yankee Fishermen's Co-op on Ocean Boulevard in Seabrook will sell "fresh off the boat" shrimp to the public. The shrimp catch is weather-dependent and is only sold when the boats come in to the dock between 5-5:30pm.
Call Yankee Fishermen's Co-op for daily information at 474-9850 |
| Winter CSA - with a Rye pick-up location |
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LocalMotive is a winter cooperative CSA with shares available through April. A consumers' cooperative is a business that distributes 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.
For your copy of the winter cooperative CSA brochure and Rye pick-up times go to: Sustainable Farm Products |
Community Supported Agriculture Fair - Portsmouth Public Library
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CSA Fair-Saturday, February 14th, 10am-1pm
Slow Food Seacoast will be hosting several Community Supported Agriculture (CSA) farms from the greater Seacoast area at the Portsmouth Public Library. The public is invited to go from table to table to meet farmers and farm representatives, ask questions about Community Supported Agriculture, and learn about buying shares in a farms' crops for the 2009 season. CSA shares sell early in the year, this event will be a great opportunity to sign up for your membership in a farm for 2009. Admission to this event is free. Light refreshments will be provided by Slow Food Seacoast. Check the Seacoast Eat Local blog at blog.seacoasteatlocal.org for up to date information about local food availability and news. |
New Hampshire Farm & Forest Exposition
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Friday & Saturday, February 6 & 7
NH Farm & Forest Expo, Manchester, NH
A winter standard since 1984,"New Hampshire's Greatest Winter Fair", offers something for everyone. The organizers have a two-fold objective of:
1. Bringing together the state's farming and forestry communities to share ideas and views on industry needs.
2. Providing a fun and interesting venue for the public to learn about these industries and their impact on life in New Hampshire.
The exposition includes workshops and speaker programs, a trade show featuring products, equipment and food, most of which is produced in New Hampshire and New England, a children's program with lots of hands on activities for the whole family, a farm animal exhibit, an exciting auction and an annual industry awards event.
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Garden Classes in Kittery
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Evolution of Victory Gardens
Thursday, 6:30 p.m., February 26
John Forti, Curator of Historic Gardens and Landscapes at Strawbery Banke Museum, will start the series off with a historical look at the evolution of Victory Gardens from war gardens of the 20th century to back yard gardens for peace in the 21st century.
John Forti is a nationally recognized garden historian, ethnobotanist and herbalist. One of the many gardens he oversees as Curator of Historic Gardens at Strawbery Banke is the Victory Garden of a Portsmouth family during WW II.
Course Fee: $8, $10 Nonresident
Seed Starting
Thursday, 6:30 p.m., March 5
March is the perfect time to start ordering your seeds and to get them started in containers for planting later in the spring. Anne Masury of Fletcher Hill Farms in Kittery Point, will discuss seed ordering options and participants will work hands-on with the instructor to start a variety of plants and learn the techniques of transplanting, fertilizing, light and temperature requirements for germination and growing, and the final planting.
Anne Masury is the owner of Fletcher Hill Gardens in Kittery Point. She has a Masters in Plant Science from the University of Connecticut and was the former landscape director at Strawbery Banke Museum.
Course Fee: $8, $10 Nonresident
All classes are held at Traip Academy in Kittery. For more information please call Kittery Adult Education at 207-439-5896 or visit us at www.kitteryschools.org.
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| Rye Junior High Community Vegetable Garden News |
After several meetings to exchange ideas and to find an appropriate & sunny location on school grounds, the dream of growing fresh vegetables in the Rye Junior High Community Garden is now a reality! Having recently received generous grants from The Rye Education Foundation and The Rye Driftwood Garden Club, the true planning of plantings can begin.
The garden will be a collaboration between the RJH students, faculty, families, and community. It will provide students with an outdoor classroom for hands-on intergenerational learning. The life-long knowledge gained from working in a garden will reinforce studies in many areas of the school curriculum. The garden will provide a place where students and community can work and learn together.
If you are interested in learning more about the RJH Community Garden, contact Tracy at tritzo@comcast.com. Thank you.
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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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February Recipe
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Cooked Fresh Native Shrimp |
Time: 15 minutes, plus 1 hour's refrigeration
3 tablespoons kosher salt or sea salt
2 pounds fresh native shrimp with heads on (about 80)
1/2 lemon
1 bay leaf
1 teaspoon black peppercorns
melted butter
1. Mix salt with 3 cups ice water in a bowl large enough to hold shrimp. Rinse shrimp, add them to salt water, cover and refrigerate 1 hour.
2. Bring 2 quarts water to a boil in a saucepan. Squeeze the lemon into water, then add the lemon to the pot, along with the bay leaf and peppercorns. Simmer for 10 minutes. Rinse shrimp, add to simmering water, and cook no more than 1 minute, until the water barely returns to a simmer. Drain shrimp
3. Serve shrimp hot, peel and eat with melted butter. Or peel to use in other recipes.
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