Dear Neighbors and Friends,
Announcing the New 2009 Summer Rye Energy Project - Home Grown
 Home Grown: the backyard provision garden. Announcing the new 2009 summer Rye Energy project. In conjunction with the Rye Public Library, the Rye Energy Committee is inviting Rye residents to plant a summer vegetable garden. As a way to save on our carbon footprint and to ensure fresh, healthy foods we are encouraging people in town to take up gardening. And to continue with our commitment to the area artists and because we believe that art transforms behavior, we are inviting area artists to paint or photograph these backyard gardens. We will have a gala opening and show of these works of art at the Rye Public Library sometime next fall. So order those seeds and turn over your dirt. If you are a resident and interested in registering for the Home Grown project please contact Mimi White at mimiwhite@earthlink.net or call Mimi and 964-6586. If you are an area artist and wish to paint, draw, or photograph the gardens please contact Magi Leland at magiallis@comcast.net.
_______________________________________________________________________________
"I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned." James Beard, 'On Food' (1974) |
| Rye Energy Committee |
Please come to the Rye Energy Committee meeting on Tuesday, April 14 from 6:30-8:00 at the Rye Library. All are welcome. |
| Summer Farmers' Market in Rye - Update |
The Rye Farmer's Market is closer to reality with every week. A presentation to the Selectmen was well received and a committee is forming to put the foundation for the market in place. The Rye Farmer's Market is being planned for the town owned parking lot next to the Rye Congregational Church. We are looking to hold the market during the week beginning late June through early October, Wednesday
afternoon is being considered. The intent is to support local agriculture and foods such as vegetables, fruits, meats, poultry, eggs, baked goods and specialties. Another benefit to the market will be a meeting place for our community once a week in the summer. Sea View Farm of Rye will have a booth with bison meat available. We are currently contacting Rye and local growers; anyone interested should contact Mel Low 964-8066 or Jaci Grote 379-2007. |
| Join the Yellow House Farm Poultry Buying Group |
Last year Mimi and Steve White organized the first Yellow House Farm poultry buying group. Farmer Joseph Marquette brought his poultry to Rye once a month where the buyers met him and picked up and paid for their birds. Mimi and Steve plan to continue the venture. Joseph raises all natural heritage birds. He sells chicken, both fryers and roasters, goose, duck, and turkey. Last year he also offered guinea fowl. From time to time he sells chicken, goose, and duck eggs. He is taking orders now for holiday turkey and geese. Visit Joseph's website at: http://www.yellowhousefarmnh.com. If you wish to join the buying group or want more information please email Mimi at mimiwhite@earthlink.net or call 964-6586.
Yellow House Farm in Barrington offers Chicken Husbandry 101
Full day workshops to help you learn to keep your own heritage flock of birds. The first three dates filled quickly, and two more dates are being offered for Chicken Husbandry 101: Saturday, May 9th and Saturday, May 16th. For details and information about Yellow House Farm go to: http://www.yellowhousefarmnh.com/content/2346 |
| Brookford Farm offers a 38 week CSA |
Brookford Farm is a certified organic dairy in Rollingsford New Hampshire, operated by Luke and Catarina Mahoney. Joining Luke and Catarina this year at Brookford Farm will be Peter and Terri Allen, formerly of Newfields' Own Produce, in order to provide a quintessential CSA experience to the Seacoast Region of NE.
With 500 acres of lush, conserved pasture and forest, the generational Brookford Farm is abundantly fertile to provide the singular superiority of organic, fresh, local, pastured meat and produce. From a combined 12 years of experience of vegetable production and animal husbandry, the Mahoney and Allen families have joined to enrich the culinary experience of those members who are passionate about nutrition, concerned about the welfare of small family farms, and who are empathetic to the necessity of soil renewal and the critical, humane husbandry of pastured animals.
To further this end, Brookford Farm offers members a 38 week CSA experience spanning the four seasons while providing fresh organic certified vegetables, organic certified raw milk, organic pasteurized yogurt and quark, certified organic pastured poultry, graziered beef, eggs from pastured chickens fed organic feed, and fresh on-farm honey.
|
Mark your calendars for the Rye Junior High Community Gardening Day |
The Rye Junior High Community Gardening Work Day is Saturday, April 18th at 8am
(rain date - Sunday, April 19th).
A variety of vegetable seeds have been started in the 6th grade science class and 7th grade language arts class. Six raised beds, made in the tech ed class, will be in the garden and ready to be planted. Planting materials and plenty of gardening supplies will be available. The garden is located at the back of the playing field.
Bring your shovel and join students, friends and faculty at the Rye Junior High community gardening day.
The garden is a collaboration between the RJH students, faculty, families, and community. It will provide an outdoor classroom where students and community can work and learn together.
|
| Rye Public Library - Foraging Class on Thursday, May 28th, 6:30-8pm |
|
Please join me, Rebecca Gray, as I take you through my foraging journey. We will discuss safety, resources, at least 15 local edible plants, and recipes. I started foraging as a child, but my real training occurred in 2008 while studying Herbalism. From this class, I am confident that you will have the tools to find the hidden treasures in your yard, as we sample the treasures from my yard.
The class is free and open to the public. |
| Garden Classes in Kittery |
Adding Edible Fruit Trees and Shrubs
Thursday, April 9th at 6:30
Now that you have started your seeds and planned your Victory garden, why not include in your backyard design and "backyard meal planning" some edible fruit trees and shrubs to complete the meal! Brian Smith will discuss how to grow a variety of disease resistant fruit trees (apples, pears, etc.) and shrubs (raspberries, blueberries, and strawberries). Brian Smith graduated from the Stockbridge School of Agriculture, has worked in apple orchards in Lenox, MA and is presently a USDA inspector of all produce for Hannaford Brothers Supermarkets.
Resident Fee: $8, $10 Nonresident
Gardening with Children
Thursday, April 16th from 6:30-8:00 p.m.
Don't exclude the children! Gardening is a great family activity. In this time where so much is talked about nature deficit disorder, come learn how much fun gardening with young children can be. You can learn about the life cycles of plants and insects, and all gardeners learn patience! The love of gardening is a gift to give your child that will last a lifetime. In this class you will learn why gardening benefits children and get ideas for simple children's gardens you can add to your backyard or garden. Pat Ritter started "Nature's Wonders" in Rye to encourage children and their parents to learn together as they gain knowledge and respect for the natural world. She created a Children's Garden at the Mill Pond Center in Durham, and continues to introduce children to gardening in her classes.
Resident 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 |
|
|
The National Animal Identification System (NAIS) will heavily burden small, sustainable, local farmers. Here is a summary of NAIS from NOFA-MA:
"The USDA has proposed a rule to require all farms and ranches where animals are raised to be registered in a federal database under the National Animal Identification System (NAIS) for existing disease control programs. The draft rule covers programs for cattle, sheep, goats, and swine. It also sets the stage for the entire NAIS program to be mandated for everyone, including anyone who owns even one livestock animal, for example, a single chicken or a horse.
The issue with NAIS is not so much the intent but, as always with programs of this scale, the design. NAIS was designed for and by massive agri-business companies and it will cripple the ability of small farmers to raise any sort of livestock by imposing considerable costs and administrative burdens upon them."
Mother Earth News #2
|
| Free Garden Advice |
Get all your gardening questions answered by local Master Gardeners on Saturday, April 25th from 12-3pm at Rolling Green Nursery, Breakfast Hill Road, Greenland. |
Rye Garden Plot Available |
There is a garden plot in Rye on Central Road looking for an eager gardener. The Appels have a 50'x50' garden space that they would love to see in use - they will rototill the garden and provide water. Anyone interested should contact Mel Low at 964-8066. |
Do you have a rototiller to loan? |
Rye Eats Local would like to hear from anyone that has a tiller to loan to a fellow gardener. Please let us know your contact information for next month's newsletter. |
| 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 for Earth Day! | |
|
Happy Eating and Happy Earth Day,
Mimi White & Tracy Ritzo
RYE EATS LOCAL |
| |
|
|
|
Connect with the
Rye Energy Committee
|
Rye Energy Committee
|
April Recipe
|
|
|
Spinach Quiche
Ingredients:
1/2 cup butter
3 cloves garlic, chopped
1 small onion, chopped
1 (10 ounce) package fresh or frozen chopped
spinach, thawed and drained
1 (4.5 ounce) fresh mushrooms
1 (6 ounce) package herb and garlic feta,
crumbled
1 (8 ounce) package shredded Cheddar
cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
Directions: 1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 3/26/2009 | |
 |
|
|
