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Bringing together local people, foods and friendships.

October 2009
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Dear Neighbors and Friends,

 
 
 


Rye Farmer's Market continues through the winter at the Congregational Church.

So many of you have enjoyed shopping at the Rye Farmer's Market this summer.  So, in the spirit of community and to provide local fresh food throughout the season, the Rye Farmer's Market will hold four winter markets.

Vendors at the winter's market will include; Yellow House Farm, White Heron Tea, Rye Harbor Lobster, Rye Bakers & Egg Co-op, Hickory Nut Farm, Silvery Moon Creamery, Jammed NH, and Arbor Inn Bakery.

The market will be held on Saturday, November 14, January 16, February 10, and March 10 from 11am to 2pm at the Rye Congregational Church. If you're interested in participating in the Rye Winter Farmer's Markets please contact Jaci grote at ojgrote@mac.com or Tracy Ritzo at tritzo@comcast.net.
 
Remember...Wednesday, October 7th is the last outdoor Farmer's Market of the season.
The 2009 Home Grown Project Gala Event was a Huge Success!
On October 1st the Rye Public Library was transformed into a gallery of beautiful paintings and photographs, all celebrating backyard provision gardens and the raising of healthy and local foods.  The exhibit runs through October 31 so if you have not stopped by the library please do. 
 
All the paintings and photographs are for sale, with 20% of the proceeds supporting the Rye Energy Committee. 
 
Many thanks to the staff at the Rye Public Library and the vendors whose food we celebrated and shared:  White Heron Tea, Applecrest Farm cider, Silvery Moon cheese, Brookford Farm quark, Hickory Nut Farm goat cheese, The Arbor Inn Bakery baked goods, Tracy Ritzo bread, Dominique Winebaum baked goods both of the Rye Farmers Market Bakers Co-op. _______________________________________________________________________________
The Rye Junior High Community Harvest Festival - October 29th
 
Celebrate a Successful Garden Year at the Junior High School Harvest Moon Festival
                             Thursday, October 29 from 7:00 - 8:30pm
 
RJH Harvest FestEnjoy Original Artwork & Projects, Homemade Cider & Goodies, A Giant Pumpkin Contest,
Star & Moon Gazing, NASA Moon Rocks, A Dramatic Scene from The Legend of Sleepy Hollow, and a
Community Contra Dance Called by Chet Celenza, Accompanied by Ramona Connelly and RJH Student Musicians (beginners are invited for a lesson at 6:30).

For more Harvest Festival details visit: 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.
An Interview with Mary Coombs -  Rye Junior High Librarian and Gardener Extraordinare!
 
What was your hope in creating in a school/community garden?
The name of the project is "No Child Left Inside". Our hope in creating the school garden was to have children enjoy being outside, make connections to the food they eat, and to learn how to use the "human technology" skills needed to start and tend a garden. Secretly, we wanted the kids to respond to the garden with wonderment and awe, to become connected and to love it.

Have your hopes been met? How?
Yes and exceeded!  Every student was given an opportunity to be a part of the garden in a variety of ways.  They dug holes for the posts, poured concrete, built the raised beds, planted seeds, weeded or picked vegetables.  Students created garden flags, peace sticks, wind chimes, a birdbath, a sundial, and scarecrows.  They have been able to observe the garden as scientists, artists, photographers, and poets.  The garden is open for students to enjoy at recess.  Some students have harvested enough to make pickles and on several occasions we have had items in our school salad bar.  While digging potatoes with the sixth graders last week all of those secret hopes came true - they could have been digging for gold.  Not only were they riveted and focused on the job at hand, but they also started planning next year's garden  and the variety of potatoes we should grow. This is the epitome of middle school expert Nancy Doda's "WOW" philosophy (Wonderment, Opportunity, and Wisdom).    
What surprised you about the garden? 
The garden has held a few surprises. The garden at the school was initially intended to spark student interest and it did.  It also sparked the interest of many of the staff.  Several adults in our building either went back to gardening or started a garden for the first time.  What a great way to show children that learning goes on beyond the school years.  When the staff met before the school year started in August several of us ended up out in the garden and we all had a new common interest - it was great.
Another surprise was how the older students (8th graders last year) although initially skeptical, became connected to the project and even after they left our school, many of them signed up for the summer care.  When I saw this group of kids at the high school recently, they asked how the garden was doing.  They see the garden on the same level of importance as the new library project and remarked to the effect "Wow, first the garden, now the library!" 

How does your work with children and your own history with gardening inform the junior high
garden?
We made the garden for middle school students: sturdy and practical yet attractive and fun.  It will look different every year based on what the children do with it. When growing up and raising my own children, I learned that there is something magical about the garden.  Like digging those potatoes - they didn't know what they would find but it was going to be good!

Can you say a few words about what you are planning for next summer and ways in which the Rye community might support these plans?
We were so pleased with the involvement of the community for our summer garden care this year.  I hope that people enjoyed it and want to participate again.  We are talking about ways that not only classes can take on parts of the garden, but how we can share it with the community for next year.  There are quite a few more ideas out there now that we got the ball rolling.  I think there is a challenge to grow a bigger pumpkin, for one.  Someone else might grow and sell cut flowers at the farmer's market for a charity, another group talked about specialty gardens like a "salsa garden".  So, we don't really know what it will look like, but it all sounds promising.
 
Any sneak previews about the Oct. 29th harvest celebration?
We have some wonderful garden inspired art and poetry that will be on display.  There will be a Contra Dance with caller and musician Chet Celenza and fiddler Ramona Connelly with the possibility of students accompanying them on either guitar or fiddle.  We have the beginning of a pumpkin contest, with a wide variety of categories, a sawbuck demonstration, star and moon gazing and the drama club will be acting out a scene from The Legend of Sleepy Hollow.
 

Finally, what is your favorite unsung garden vegetable?
Celery - it is easy to grow, gorgeous to look at and delicious to eat.
An Ocean Boulevard Neighborhood Garden
   
The neighborhood garden was Patrick Quinn's idea.  Sandy said it would be okay to take down the fence and combine the two gardens...and so the fence went down.  A rototiller did the major work of ridding the  earth of weeds (temporarily of course).  We took advantage of the compost at the Rye Transfer Station for our garden.  With much hard work from Patrick and his father, we had lovely rich soil and four raised garden beds. 
It was agreed that we now had a neighborhood garden. With expert garden advice from Patrick's sister, Colleen, Pat and Caitlin planted beet and carrot seeds at the front of the garden.  I planted an edge of marigolds and a Black Eyed Susan. Dorothy and Betty arrived with several lovely tomato, cucumber, and pepper plants. I planted green beans and two hills of pumpkins. Patrick put in some herbs, parsnips, squash, hot peppers, kale and many tomato plants.
The summer's early wet weather challenged the plants and 'did in' the green beans.  Later some swiss chard seeds replaced the beans. Things began to take hold and the weeding and watering was shared by all. As the harvest began to come in, we truly enjoyed the garden and hope to have another season of neighborhood gardening again next year.  Submitted by Claudia Hackett of Rye
Join Eastman's Local Catch - Community Supported Fishery
                                                                                       
Sign up for Eastman's Local Catch CSF and receive 9 weeks of wild caught fish harvested by local fishermen.  Your weekly fish from the fishermen's catch will consist of a variety of Haddock, Pollock, Hake, Flounder, Monkfish, or Ocean Catfish.  Your fish will be cleaned, packed on ice at Eastman's Fish Market in Seabrook, and will then be dropped off to you. Contact Carolyn Eastman at info@eastmansfish.com for more information.
Rye Community Supported Agriculture
                                                                                       
RECDo you want a CSA in Rye?  To continue its support of locally grown foods and to create community, The Rye Energy Committee is looking for a parcel of land that could support a CSA.  If you have a large, perhaps conserved lot that you'd like to see farmed, please contact Mimi White  mimiwhite@earthlink.net or call 964-6586.
Rye Eats Local - Tote Bags Available
                                                                                       
Get your Rye Eats Local bags at the Rye Farmers' Market every Wednesday or contact Mimi White at mimiwhite@earthlink.net .
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
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Rye Energy Committee
October Recipe
pumpkin soup
 
Pumpkin Soup

Ingredients:
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
 
Directions:
1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley. Serves 9.

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