Dear Neighbors and Friends,
The Rye Farmers' Market, in collaboration with the Northwest Atlantic Marine Alliance, brings the first Seafood Throwdown on Wednesday, Sept. 2 from 4:00 to 5:30 p.m. at the Farmer's Market.
The Throwdown is sponsored by NAMA, Northeast Atlantic Marine Alliance. NAMA promotes support for the NH fishing industry and fishermen, while keeping economy here in NH, through Community Sustained Fisheries (CSF), Restaurants, Farmer's Markets and Seafood Markets.
It doesn't make sense to send NH fish out-of-state, only to be returned, one or two days later, paying more for fish that's not as fresh. "Buying sustainable, means purchasing fish in season and different fish, like pollock, hake, or cusk," says Carolyn Eastman of Eastman's Fish Market in Seabrook. "We try to elevate exposure and raise awareness of buying seafood locally." More information can be found at NHSeafood.com.
A CSF reconnects people to the ocean that sustains them and builds a rewarding relationship between the fishermen and their community. Tailored after the Community Supported Agriculture (CSA) model, a CSF brings freshly caught local seafood to our kitchens while providing fishermen with a better price on less catch. CSF members give the fishermen financial support in advance, and in turn the fishermen provide a weekly share of locally caught seafood to their shareholders.
The Seafood Throwdown will feature Sylvia Cheevers of Rye Harbor Lobster, a favorite among the weekly vendors at the Rye Farmer's Market and Justin Bigalow of the Carriage House, a well known restaurant on the Rye coast. They will educate and entertain you with their cooking skills as they show how to prepare whole, fresh, and local seafood. Chefs get $25.00 and 15 minutes to shop the Farmers' Market for ingredients, cook for 45 minutes, and then present their entry for consideration. Judging the prepared dish will be Rachel Forrest, Food Writer for the Portsmouth Herald and Duncan Boyd, local chef and fisherman.
The market is open every Wednesday from 2:30-6pm. This allows beach-goers and working residents time to get to the market at the end of the day. |
The 2009 Home Grown Project - Gala Event, October 1st |
 The Home Grown Project is into its final month! Gardens are flourishing, those that survived the summer rains, pests, and critters, yet we all prevailed in one way or another. The painters and photographers are in the field finishing up the last gardens yet to be transformed into art.
Mark your calendars now for the Gala Opening/Show/Reception/Sale for the artists, gardeners and all those who love both. October 1st at 6 PM at The Rye Public Library. Local foods and festivities. Free and open to the public.
For more information about the Home Grown project please contact Mimi White at mimiwhite@earthlink.net or at 964-6586 or Magi Leland at magiallis@comcast.net.
Home Grown Poster by David Churcher _______________________________________________________________________________ |
Rye Junior High School Garden - Harvest Festival, October 29th |
The students and staff at the Rye Junior High school will be celebrating the completion of the first year of our community garden with a Harvest Festival. The Festival is scheduled for Thursday, October 29th and will include (but not be limited to): a luncheon feast of "food less traveled" including local produce and seafood; student created art, music, and literature related activities and exhibits; and a Contra Dance in the evening for students, parents and members for the community.
While still in the planning stages, we are inviting anyone who is interested in contributing to the festival and/or volunteering to contact prawding@sau50.org. Some of the items that teachers will need for this activity include: pie baking supplies such as tins and fillings and corn stalks. When the time comes we will be needing local produce for the harvest luncheon.
Visit the RJH garden website at: http://rjhgardencommunity.wikispaces.com/.
The garden is a collaboration of RJH students, faculty, families, and community. It provides an outdoor classroom where students and community can work and learn together. |
New Hampshire Fish & Lobster Festival - September 19th |
Celebrating 400 Years of Local Seafood at Prescott Park in Portsmouth.
Saturday, September 19, 2009
Noon - 4:00 PM
Admission - FREE
Coinciding with the Fairy House Tour
Otherwise known as the Fishtival, this brand new event is a special collaboration between a variety of community organizations to support the local fishing industry. This fun-filled event will feature seafood tasting, games, music and more. Walk the decks of a local fishing boat, taste freshly-landed local seafood prepared by top chefs, learn to identify and prepare local fish, watch an on-location cook-off competition between chefs, investigate the Gulf of Maine ecosystem, sing a song and hear a tale or two. This first-ever interactive festival celebrates 18 miles and 400 years of NH fishing communities and traditions. For more information go to: prescottpark.org/fish.cfm
The Fishtival coincides with the annual Fairy House Tour, also held in Prescott park, lending for a great, fun-filled day on the Seacoast.
The Fish & Lobster Festival is a very special collaboration between Prescott Park Arts Festival, City of Portsmouth Fishing Industry Committee, Seacoast Local, Seacoast Eat Local, Slow Food Seacoast, and UNH Sea Grant. Find more information about the movement to support New Hampshire's local fishing industry at www.nhseafood.com |
| Town Museum News |
|
Rye Historical Society Teams with Rye Public Library to Announce a Special Program
"Fish Tales of Rye Harbor" This special program will be held on Thursday, September 10, at 7pm at the Rye Library.
It will feature Rye fisherman Mike Anderson and "Uncle Oscar's Sue Reynolds. Mike and Sue will describe the different techniques fishermen use and tell some "sea stories." Stories from the audience will be welcome!
This program is free and open to the public. Refreshments will be served.
For those who want to come early, the Rye Town Museum (next to the library) will open early at 6 p.m. with its new exhibit, "Rye on the Rocks."
The Rye Historical Society's November 10 program will relate to the history of farming in Rye and prospects for a revival of agriculture in the town.
Regular hours of the museum are Saturday 10am-2pm and Wednesdays 2-5pm to coordinate with the Rye Farmer's Market. |
Yes You Can! Tips on Canning |
A canning demonstration with Claudia Boozer-blasco of UNH Cooperative Extension was held on August 25 at the Rye Public Library.  Here are a few canning tips from Claudia:
Use canning recipes published after the mid-1980s. Follow the recipe precisely.
Use a water bath process for high-acid foods, like: jams, applesauce, picked beets, & tomatoes.
Use a pressure cooking process for low-acid foods, like: beans, corn, & carrots.
|
| Compost Bin Raffle at the Rye Farmer's Market |
|
Purchase a $1 raffle ticket for a backyard compost bin & support the Rye Farmer's Market.
This large 80 gallon capacity recycled plastic compost bin easily converts grass, leaves, and table scraps into an abundant supply of rich garden soil. Reduce what you send to the landfill. Retail value up to $100.00.
Get your raffle ticket this Wednesday. All proceeds go to the Rye Farmer's Market. |
| Rye Eats Local - Tote Bags Available |
|
Get your Rye Eats Local bags at the Rye Farmers' Market every Wednesday or contact Steve White at steve-white@earthlink.net or at 964-6586. | |
Visit our website by going to Rye Energy Committee and clicking on Rye Eats Local.
See you on Wednesday at the Rye Farmers' Market!
Happy Eating,
Mimi White & Tracy Ritzo
RYE EATS LOCAL |
| |
|
|
|
Connect with the
Rye Energy Committee
|
Rye Energy Committee
|
|
|
|
|
Eggplant Lasagna
Ingredients:
2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided plus more for baking dish
coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms
2 garlic cloves, minced
1 tablespoon freshly chopped thyme leaves
1 (15-ounce) container whole milk ricotta cheese
3 large eggs
1 cup grated parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups marinara sauce Directions:
Preheat oven to 400F. Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.
In a large bowl add the ricotta, eggs, 1/2 cup parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup parmesan.
Bake until golden brown, at 350 degrees, for 30 minutes.
Serves: 4 to 6 | |
 |
|
|
