Dear Neighbors and Friends,
Thank you for supporting the
Rye Winter Farmer's Markets!
We appreciate all those who supported the Rye
winter farmer's markets. Thank you for a successful first winter market season and thank you for showing that Rye Eats Local!
The Rye farmer's market second summer season will begin on Wednesday, June 30th from 2:30pm-5:30pm in the parking lot at the Rye Congregational Church.
Mark your calendars and bring your friends. See you at the market on June 30th.
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"I have noticed that when chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same with the human race." -Donald Robert Perry Marquis, American Journalist |
| Farming in Rye: Past, Present and Future - Thursday, April 15th at 7pm |
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On Thursday, April 15th at 7pm: The Rye Public Library, The Rye Historical Society and The Rye Energy Committee will co-sponsor a program on Rye agriculture.
After the success of the first farming program in November with Roger Philbrick, Priscilla Metallious, Helen Blanchard and others, it was clear a second was needed. On Thursday, April 15th, Mel Low and Herb Drake, as well as veteran Rye gardeners and farmers market participants will discuss their views of farming in Rye. Helen Blanchard will share details of how she and her husband live a self-sufficient life on the B&H farm in Rye. We will find out how Brandon Smith farmed Rye land last year and his plans for this year's garden.
Audience participation is welcome. Refreshments will be served. |
| Honor Your Home: small steps matter |
The Rye Energy Committee, in collaboration with the Seacoast Science Center, is co-sponsoring its third summer art and energy project.
What better way to honor your home and our home, the earth, than to tighten up where you live. Once again area artists will be painting in Rye during the summer months and into early September. This time they will be painting a portrait of your home, or new storm door or beautifully chalked windows. It's easy to participate. We are inviting Rye residents to take three actions to button up their homes. A great first action would be to take the NE Carbon Challenge at necarbonchallenge.org.
The first Saturday of each month, starting in May and running through September, the Seacoast Science Center in collaboration with the Rye Energy Committee will be running programs aimed at helping you take these actions, from hearing how other home owners tightened up their homes, to climate change lectures. Here's another chance to reduce your carbon footprint and honor where you live.
If you wish to participate please email or call Mimi White at mimiwhite@earthlink.net 964-6586. Decide what actions you will take and give a call. You have all spring and summer to get those actions done. But enroll in the program today. We are hoping for forty households! |
| Free Range Eggs Available - Every Wednesday |
Get your fresh free-range eggs at 124 Washington Road in Rye. Eggs will be in a blue cooler on the front steps from 7:30am - 6pm every Wednesday. Just $3.00 a dozen. |
| News From Yellow House Farm - Barrington |
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| Winter Farmer's Market |
Winter Farmers' Markets offer fresh salad greens, onions, potatoes, carrots, winter squash, local beef and poultry, cheese, maple syrup, local wine, fresh seafood, and more.
Exeter High School on Saturday, April 10 from 10am-2pm
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 |
| Check Out The New Rye Energy Committee Website! |
Many thanks our volunteer website extraordinaire, Nicole Carrier. The Rye Energy Committee is proud to introduce it's beautiful new webisite. Visit us today at www.ryeturninggreen.com!
To keep up to date with the Rye Energy Committee, you can now:
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| Rye Eats Local Bags |
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Buy your Rye Eats Local tote/grocery bags at the Rye Farmer's Markets. 
Bright, bold, & available.
They make great green gifts! | |
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Happy eating.
Mimi White & Tracy Ritzo
RYE EATS LOCAL |
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Connect with the
Rye Energy Committee
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| Rye Energy Committee 2010 |
April Recipe
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Spicy Deviled Eggs |
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INGREDIENTS: 12 eggs
1.5tablespoons Dijon mustard
1.5tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce, or to
inch salt and black pepper
1/4 teaspoon ground paprika, for dusting
(divided)
1 (6 ounce)can black olives, drained and
cut in half |
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Directions:
| 1. |
Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs. |
| 2. |
Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined. |
| 3. |
Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold. |
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Prep Time: 10 Minutes
Cook Time: 5 Minutes |
Ready In: 35 Minutes
Servings: 24 | |
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We have just updated our website for Narragansett turkey poults,
