Dear Neighbors and Friends,
Rye Public Library Event
Tuesday, March 31, 6:30-7:30
The Rye Library and the Rye Energy Committee will be co-hosting a book discussion on Barbara Kingsolver's, Animal, Vegetable, Miracle. Free and open to the public. Books available for loan at the Rye Library. _______________________________________________________________________________
My doctor told me to stop having intimate dinners for four; unless there are three other people. Orson Welles |
| Earth Day 2009 - backyard composting campaign |
|
Available to Rye Residents:
Earth Machine backyard composter: $40.00 ($100.00 retail value)
The composter holds up to 80 gallons and made of recycled plastic.
Systern Rain Barrel: $60.00 ($120.00 retail value)
Plastic kitchen scrap pail: $8.00
Orders are 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 |
| Summer Farmers' Market in Rye? |
There is a possibility for a Farmer's Market in Rye this summer.
We will have more information in the April newsletter. In the meantime, interested growers please contact:
|
| Winter Farmers' Market |
|
The Winter Farmers' Market offers everything from fresh salad greens to onions, potatoes, carrots, winter squash, meat, poultry, cheese, maple syrup, local wine, local seafood, and more.
Stratham Town Hall, Bunker Hill Avenue, Saturday, March 7 from 10am-2pm
Yankee Fishermen's Cooperative will be selling fresh native shrimp and lobster.
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! |
|
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 |
| Fresh local eggs |
For fresh local eggs contact:
Debbie Armstrong, 380 Mill Road, North Hampton, 964-9277 |
| Menu for the Future - Update |
Menu For The Future study group has just completed its six weeks and the raves are in:
"I found "Menu for the Future" a real eye opener as to what is going on in the food industry." Priscilla Brown
"It has been wonderful in every way: the book with all those fascinating articles, the participants, an interesting and affable group of neighbors and now new friends, and the opportunity to think and act differently as we go about our lives, EATING, shopping, gardening, and proclaiming the important information we have gained." Peg Davis
"The readings were eye-opening for me and they , as well as the weekly
discussions, have had a definite effect on the way I shop and eat. I
feel that this 6 week class should be mandatory for all U.S.consumers!!" Maryann Orcutt
"This is the second time I have been in a Menu for the Future class/group ... There is so much information and so much to be aware of and sensitive to in regard to treading gently on the earth. It was very helpful to hear the stories of living simply in the past and wanting to get back to that slower and more intentional way of living. This second class has really motivated me to be a stronger voice for sustainable living." Susan Anderson
To celebrate our six week exploration of food systems, agricultural and individual practices that promote personal and ecological well-being, and roles we might take in creating and/or supporting sustainable food systems, we had the most amazing meal at Mary Ann Kahl's home. Among other foods we had a delicious roasted turkey from KellieBrook, a local farm in Greenland, NH, sweet potatoes from the winter CSA run by Sarah Anderson and Shawn Stimpson, and a hot applesauce dish from Mimi and Steve White's orchard with local cranberries and Maine blueberries. And that's just a sampling. Kudos to MaryAnn, eco-chef extraordinaire. The twelve participants plan to continue their discussions and to put into practice some of what they have learned.
There are six other discussion courses which we may offer in the future. The courses are currently being offered at The Northwest Earth Institute. For information go to: www.nwei.org
If anyone in Rye wishes to take the Menu for the Future course we will offer it again. Those interested can email Mimi White at mimiwhite@earthlink.net |
The Jurus Family makes sweet Maple Syrup |
Our family had a "sweet" experience making our own maple syrup last year and look forward to cooking up another batch of New Hampshire maple syrup this year. Being the first time we ever tapped our maple trees, we ordered our buckets and taps on-line as we could not find a local resource. Once the buckets were installed, the children loved to check them everyday to see how much sap was collected.
 An outdoor propane cooker was used to boil down the sap. It takes 10 gallons of sap to make one quart of syrup so we ran the cooker pretty consistently for 4-5 days. The reward for our efforts was about two quarts of delicious maple syrup which we enjoyed throughout the year.
We have already installed our taps for this year and hope to double our production. We learned that some trees produced more sap than others and this year we will move our buckets around if we find a tree that isn't producing as much as the others.
The "tapping" season lasts 8-10 weeks through late March in Southern New Hampshire. So, it's not too late if you're interested in making your own syrup. We highly recommend it and there are some great websites to get you started. Check out www.nhmapleproducers.com
Patty Jurus |
| Garden Classes in Kittery |
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
Intensive Gardening/Season Extenders
Thursday, 6:30 p.m., March 12
Learn how to get the most out of your garden through intensive gardening techniques, crop succession and rotation and the use of season extenders.
Rae Avery is a Master Gardener who has studied landscape design and has a degree in plant biology. She has been the head gardener at Arrow's Restaurant for the past 6 years.
Course Fee: $8, $10 Nonresident
Soils and Nutrition
Thursday, 6:30 p.m., March 26
A good gardener is a steward of the soil. Before planting, learn the basics of how to do a soil test, what does the label on the fertilizer bag means and what plants need in terms of fertilizer and soil amendments. Rae Avery (see bio above).
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.
|
| Do you have a rototiller? |
Rye Eats Local would like to hear from anyone that has a rototiller to loan to a fellow gardener. Please let us know your contact information for next month's newsletter.
The Rye Junior High Community garden would like to borrow a rototiller and/or a small tractor for their spring vegetable garden groundbreaking. If you have a rototiller, small tractor, or want to help in a garden, please contact Tracy at tritzo@comcast.com. Thank you.
|
| Rye Eats Local Bags |
|
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! | |
|
Happy eating,
Mimi White & Tracy Ritzo
RYE EATS LOCAL |
| |
|
|
|
Connect with the
Rye Energy Committee
|
Rye Energy Committee
|
March Recipe
|
|
|
Maple Scones
Yields 8 scones
1 cup whole wheat flour
1 cup white flour
2 tablespoons packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 stick of butter
1/2 cup chopped toasted walnuts or pecans
1/3 cup maple syrup
1 large egg
2 tablespoons milk or as needed
1. Heat oven to 400 degrees. In a large bowl, combine both flours, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissor-fashion, cut butter into flour mixture until it resembles fine crumbs.
2. Add nuts. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto Silpat-lined baking sheet and pat (with floured hands) into an 8-inch disk; cut into wedges, but do not separate.
3. Bake until golden brown, about 25 minutes. Immediately remove from baking sheet and carefully separate. Serve warm.
| |
|
|
