Dear Neighbors and Friends,
Come to the Rye Winter Farmer's Market
on Saturday, November 14th from 11am-2pm in the Rye Congregational Church.
Shoppers will enjoy a delicious lunch as well as a variety of local produce, fish, meats, poultry, fresh baked sweets & breads, cheeses, teas, jams & jellies, herbs, maple syrup, and dried beans.
Our vendors include: Yellow House Farm, Back River Farm, Stone Wall Farm-Osprey Cove Organic Farm, Ramsbotham's Riverview Farm, Shagbark Farm, Seaview Farm, White Heron Tea, Rye Harbor Lobster, Seaport Fish, Arbor Inn Bakery, Hickory Nut Farm, Silvery Moon Creamery, Jammed NH, and the Rye Bakers & Egg Co-op.
This is a great time to prepare for the holidays with foods grown, raised, and prepared by our local farmers, bakers, and fishermen!
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Sustainable Power & Our Homes - Thursday, November 5th |
Join us on Thursday, November 5th from 6:30-8:00pm at the Rye Public Library
Learn about Power from the Wind with Eric Steltzer, an Energy Policy Analyst at the NH Office of Energy and Planning. Eric will talk about small, community and utility scale wind energy systems feasibility, siting and incentives.
Participate in a panel discussion on Building Science & Home Weatherization
with Paul Neiman a BPI Residential Auditor at Conservation Services Group, Michele Sopher a Rye resident who lives in a new "Energy Efficient/Green Home", and Jaci Grote a Rye Energy Committee member who is currently weatherizing an older Rye home.
Sponsored by the Rye Energy Committee.
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Cow Tales and Pig Squeals: Rye Farming Past and Present - November 10th |
Tuesday, November 10th at 7pm at the Rye Library - The Town Museum will be open from 6-6:45pm
Slide show and other visuals; with Roger Philbrick on farming in his youth and the history of the Philbrick family farm; Helen Blanchard on sustainable farming; Alex Herlihy, chair of historical society, will facilitate and share Herb Drake's knowledge of early 20th century farming in Rye.
Farming & gardening stories from the audience are welcome. We would love to hear from those who currently participate in the Farmer's Market and those who participated in the Rye Energy Committee's Home Grown Project.
Refreshments will be served. Presented by The Rye Historical Society and The Rye Public Library. Free and open to the public. |
The Rye Junior High Harvest Moon Festival was a Great Success! |
 The RJH Harvest Moon Festival which was held last week was a celebration of our school garden and included several activities for the community. The festival also marked the opening of the new RJH school library. Three to four hundred students, parents, teachers, and community members took part in a wide array of activities. While some people were gazing at stars and the moons of Jupiter with John Gianforte, others were able to see the NASA moon rocks up close and enjoy a detailed display on related materials presented by Sheila Adams.
Artists in residence Chet Celenza, Patrick O'Day, and Ramona Connelly spent the week prior to the Harvest Fest teaching all the students a variety of traditional dances in Piper Cronin's PE classes. Students were able to display their dance skill during a school assembly and in the evening. We were able to engage these amazing musicians who worked so well with the students and staff through a grant from the Rye PTA Enrichment funds. We would also like to thank the Harrison family for hosting our Artists in Residence during their stay in Rye.
Unified Arts created an eclectic display of harvest related topics. During the week, Mr. Visciano created a bucksaw demonstration and allowed students to work in pairs to experience the teamwork necessary to use a bucksaw. Mrs. Rafferty and her 8th grade students prepared our Harvest soup which was served as lunch to the entire school on Thursday; 7th graders baked cornbread; and 6th grade students made hand sewn decorations that could be found throughout the school. Mrs. Vitali and students created a myriad of fall themed art with studies of Indian corn, leaves, and sunflowers. Eighth grade students added poetry to their sunflower sketches in Ms. Ridolfi's class. Mrs. Wirth worked with several students who performed either in choral groups, duets or individually.
Ms. Ellwood's science classes spent time this fall studying the garden species and creating dichotomous keys for use in identification. These were displayed near the leaf models to complete their botanical study. As part of our Friends of Rachel group, Mrs. Costanzo and Mrs. Rafferty with students, offered popcorn in bags decorated in a peace theme and accepted donations toward RJH's school wide Pennies for Peace fundraiser. Ms. O'Connell worked with Rye Historical Society to examine and interpret primary source materials related to Rye history. Student projects were displayed in the library.
Refreshments of homemade cider and seasonal goodies prepared by students and parents volunteers were served throughout the evening. Apples were donated by AppleCrest, the Rye Farmer's Market and the Gould's. We want to thank AppleCrest for the donation of the cider jugs; Greenside up for the use of the cider press during recess times, and for the several parents who showed up to help with the cider production and clean up.
Many thanks to Mary Coombs for organizing the entire event!
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. Visit the garden at: http://rjhgardencommunity.wikispaces.com |
Seacoast Sustainability Summit - Saturday, November 7th in Portsmouth |
Come to the Seacoast Summit on Sustainability: Greening our Communities this Saturday, November 7th from 9am to 5pm at the Portsmouth Library.
The conference is being presented by Creating a Peaceful World by Sustaining our Future, a community group. All concerned citizens are invited to attend, become more informed about environmental issues of sustainability facing the seacoast community, learn how to take action, green our communities, and become prepared to sustain ourselves in the future, given the realities of climate change.
Lucy Neiman a Rye Energy Committee member, will participate in a panel discussion regarding Town Energy Actions and Future Plans.
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| Granite Institute Course - Voluntary Simplicity at the Rye Library in January |
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The Rye Energy Committee is offering another course from the Granite Earth Institute
titled Voluntary Simplicity.
This course explores the personal and environmental benefits of living simply. Some of the topics covered include: how we create community, a call to live sustainably, escaping the pressures to buy, and what we are eating.
The classes will be held at the Rye Library for six consecutive Thursday evenings from 6:30-8pm. The class dates are: January 22 & 28, February 4, 11, 18, & 25. Course fee is $20 which includes the text.
All are welcome. Class is limited to ten. Contact Mimi White to save your space at mimiwhite@earthlink.net or call 964-6586. |
| Rye Community Supported Agriculture |
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Do you want a CSA in Rye? The Rye Energy Committee would like to continue to support locally grown foods and create community. We are 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 at mimiwhite@earthlink.net or call 964-6586. |
| Rye Eats Local - Tote Bags Available |
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Get your Rye Eats Local shopping bags at the Rye Farmers' Market this winter. | |
Visit our website by going to Rye Energy Committee and clicking on Rye Eats Local.
See you on Saturday, November 14th at the Rye Winter Farmers' Market!
Happy Eating,
Mimi White & Tracy Ritzo
RYE EATS LOCAL |
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Rye Energy Committee
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Rye Energy Committee
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Winter Squash Soup with Gruyere Croutons
Ingredients:
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar Croutons:
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Preparation
For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve. | |
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