Topics of the Month:
NH Eat Local Month & Meat
It's a year-round local treat growing in popularity. This month's newsletter features events and articles related to farms selling meat and highlighting one major obstacle facing many of these farmers.
Look for the fork and knife symbol for resources & events related to Local Meat.
August is NH Eat Local Month:
There's a bumper crop of events planned across the state to celebrate Eat Local Month. And the Monadnock Region is celebrating too - A photo contest, sponsored by the Monadnock Region-NH Facebook Page, the Monadnock Community Market Food Co-op and Monadnock Buy Local, will be launched soon highlighting local food and farming in our region. Email email@example.com for more information.
Featured Localvore Events
Cluck & Crow:
All Things Chicken Workshop
Monadnock LocalvoresSunday, August 1, 2-4pm
High Hopes Farm, Westmoreland
Bring a lawn chair and come gather around the coop of a small household farm (13 hens & 2 roosters), and discuss the joys and challenges of chicken ownership. Handy flock management tips to be discussed such as: feed; housing options (chicken tractors/buildings), predators, first-aid, free range vs cooped, wintering, getting one to set, breed discussions, resources and trivia (how can you tell a fresh egg from one that's been hard boiled...what color is a fresh egg). Free egg cartons to all who attend. Sliding scale fee is
$5-10. To register, contact firstname.lastname@example.org
or call 603-756-2988 ext.116.
August 14, 9am - Noon
Farmers' Market of Keene
Try out new varieties of local and
in-season produce in a taste testing extravaganza at the Farmers' Market
of Keene. If you like what you taste you can buy it right from the
source. No charge for samples but donations appreciated. For more information, contact email@example.com
or call 603-756-2988 ext.116.
Farm of the Month:
By Jan Sevene, Monadnock Localvore Project
Boulder Meadow Farm
Glenn & Lisa Letendre
254 Rhododendron Road
Fitzwilliam, NH 03447
Love lamb? Four years ago Lisa and Glenn Letendre moved to Boulder Meadow Farm. A former horse farm, it is now home to llamas, an alpaca, chickens, and pure-bred Wensleydale sheep, raised for their prized fleece. But along with this line-up, the Letendres raise other types of sheep for meat, and just this year began selling it.
At Boulder Meadow Farm, grass-fed lamb can be purchased on the hoof or packaged and frozen. If buyers opt not to buy a whole lamb on the hoof, Lisa says: "When the lamb is ready for market weight, they can have me bring it to the butcher. Buyers can also buy cuts out of my freezer."
Orders for Boulder Meadow's USDA certified meat are currently picked up at the butcher. "In another month," Lisa says, "lamb will be sold at the farm. I've been raising my lambs here to market weight, now the butcher will do it USDA, to sell right off the farm." Also, Boulder Meadow chicken can be purchased frozen, whole or in individual pieces, right at the farm.
Boulder Meadow also works with Fitzwilliam's Steeple Chase Farm (fleece and raising lambs), and Hill Farm, (fleece and offering pigs, chickens and turkeys for meat), as part of a unique support group that helps assure the highest quality products for their customers. "It's our work. We're dedicated," Lisa says.
Support your local farms. Buy local, buy fresh.
Other farm-direct meat:
Country Critters Farm
240 Forest Lake Rd.
Winchester, NH 03470
East Hill Farm
460 Monadnock St.
Troy, NH 03465
Pitcher Mountain Farm
2110 Rte 123N
Stoddard, NH 03462
10 French Pond Rd.
Henniker, NH 03242
Product of the Month:
Yankee Farmer's Market
From Yankee Farmer's Market website: Why are we here at Yankee Farmer's Market so BIG on buffalo? Because it is the natural, delicious choice for health conscious individuals and beef lovers everywhere. Buffalo meat, besides having rich, natural flavor, is also far lower in
fat than beef and poultry. At Yankee Farmer's Market, all of our buffalo are fed a natural diet of hay as well as having many prime acres to graze freely. They also get occasional treats such as apples.
Our bulls are raised 20-24 months of age for desired tenderness and all of our meat is USDA inspected, vacuum packed, and flash frozen to ensure the highest quality. Yankee Farmer's Market guarantees quality buffalo meat, containing NO growth hormones, NO stimulants, and NO antibiotics.
Recipe of the Month:
With Summer Vegetables
Hall at http://shesinthekitchen.blogspot.com
This is an off-the-cuff version of French lamb stew, usually made with tiny turnips and potatoes and the first peas of Spring. Don't be put off by the steps - it actually doesn't take much time at all. You saute, pop in the oven with herbs and broth ( wine or beer optional), sieve, and briefly cook again before serving. What you get is a heady, herby broth with chunks of tender lamb and slightly crunchy sugar snap peas and carrots. Mine is a version of Julia Child's from Mastering the Art of French Cooking.
Preheat oven to 350F.
1 pound of lamb ( I used a center leg slice, which had almost no fat )
2 T. olive oil
1 T. unsalted butter
a three or four inch sprig of rosemary
1/2 t. thyme
1 T. flour
2 cups beef stock
1 cup beer ( I used Corona, which was all I had) Or wine.
1 cup canned plum tomatoes
2 cloves garlic, peeled and smushed gently
2 bay leaves
1 large onion, peeled, halved, and cut into slices
Heat the olive oil and butter in a medium skillet. Cut the lamb into 1 inch chunks and pat dry with paper towels. Saute the lamb in small batches, browning on two sides. Remove lamb to a casserole as you saute, continue until all the lamb is sauteed. Sprinkle the lamb with salt, pepper, thyme, and flour and toss. Add the beef stock, optional beer, rosemary, tomatoes, garlic, bay leaves, and onion. Cover and slide into the oven. Cook for one hour. Set a sieve over a large bowl and drain the Navarin. Cool, and pick out the lamb chunks.
Pour broth into a saucepan, add lamb chunks again & add:
1 1/2 cups peeled, cut carrots
another sprig of rosemary
another 1/2 t. thyme
salt and pepper
1 T. unsalted butter
Simmer until carrots are barely tender, then add:
1 1/2 cups sugar snap peas
Cook a few minutes then serve with a nice crusty bread (and maybe a cool Corona).
Herb Plants, Veggies and Local Products for Sale: Visit the self-serve farm stand for vegetable and herb plants and farm store in the barn at Tracie's Community Farm in Fitzwilliam for vegetables, fruits, eggs, cheese, Orchard Hill Bread and cookies, honey, jam, maple syrup, Badger Balm, Good Forest Soap, With Good Reasons Granola and more. Open 7 a.m.-8 p.m. daily. Tracie's Community Farm, 72 Jaffrey Rd, Fitzwilliam, right off of route
12, http://www.traciesfarm.com, 603-209-1851 for directions and more info.
Fall Interns Wanted: Fertile Fields Farm is seeking Fall interns starting late Aug/early Sept and through October. Offers a great learning experience, delicious produce to go and tasty lunches for a full day's work (work exchange, not a paid position). A minimum of 6 hours per week and a somewhat consistent work schedule is needed. Contact us: 603-399-7772; http://www.fertilefieldsfarm.com.
Five Issues for the Price of Four: Edible
White Mountains is offering a bonus subscription offer in honor of NH
Eat Local Month! Subscribe during the month of August and receive 5
issues for the price of four. Edible White Mountains is new quarterly
publication covering the entire state of New Hampshire and featuring
farmers, food artisans, chefs & restaurants focusing on locally
grown and locally crafted foods. This subscription offer is good for the
month of August only! http://www.ediblecommunities.com/whitemountains/
*The Hannah Grimes Center is posting these classifieds as a service to readers and does not imply endorsement. Add your own classified ad: Send a 20-30 word description of your service or product that is directly supporting entrepreneurs to firstname.lastname@example.org. Make sure to include the best way to contact you.
Monadnock Region Events|
Identifying & Using Culinary
Sunday, August 1, 10 am-4 pm
Wichland Woods, Nelson
A look at basic identification, habitat and wild harvesting practices. Potluck lunch with Wichland Woods mushrooms. All participants go home with a small bag inoculated with mycelium to grow mushrooms. Brought to you by the NOFA NH Herbal Network. $40 for NOFA -NH Members, $50 for Non-Members. Contact Maria Noel Groves at (603) 268-0548 or email@example.com.
Walpole Valley Farm
Walpole Valley Farm, Walpole
A highly educational tour
of our 105-acre family owned and operated pasture based farm. Visit our
animals, see our "chicken tractors" and "egg mobile" in action, view our
historic three-story post and beam barn, learn about intensive
rotational grazing, tour our no till vegetable garden, and more. Come
with your camera and your questions. Learn how real food is grown!
Reservations required. Visit WalpoleValleyFarms for more information.
Dinner with the Cows
Slow Food Monadnock
Sunday, August 22, 5:30pm
Sunnyfield Farm, Peterborough
Join Slow Food Monadnock Region in celebrating the late summer harvest at a working raw milk dairy farm. Enjoy shish kebabs and Middle
Eastern/North African-inspired dishes made with locally grown meat and vegetables, all in a beautiful outdoor setting. Proceeds to benefit local farmers and Slow Food programs. $25 per person; BYOB: www.slowfoodmonadnock.com.
Sunday, August 22, 7:30am - 3pm
Stonewall Farm, Keene
Join Stonewall Farm for a 12 mile mountain bike race
and 12 mile trail run on August 22 from 730am to 3pm. The event is a
fundraiser to support the Farm's many programs and initiatives. The
12-mile course includes logging roads, single-track and downhill rides
with approximately 2000 feet of climbing. Certificates and prizes will
be awarded, with cash prizes for professional bicycle riders. In
addition to three races, activities taking place at the Farm on race day
include a children's race, horse-drawn hayrides, self-guided family
rides, a bouncy house, tours of the farm and other family activities.
For more information please call 603-357-7278.
Family Farm Day
August 28, 11am - 6pm
Walpole Valley Farm, Walpole
Cooked grass-fed burgers, live music, guided tours, hands-on demonstrations, interactive children's activities, fun for the whole family! The event is free for all. Mark your calendars. Check back closer to the date for a schedule. Visit
WalpoleValleyFarms for more information.
New England Events|
NOFA Summer Conference
Northeast Organic Farming Association
Friday - Sunday, August 13 - 15
UMASS Campus, Amherst, MA
Why you should attend? 35 years of outstanding conferences. You don't want to miss the 36th! Here are some of the reasons why you should attend: 200 workshops on organic farming, gardening and land care, homesteading, sustainability, nutrition, spirituality, food politics, activism, and much, much more. Keynote Speakers - Sally Fallon & Fernando Funes: www.nofasummerconference.org.
Post Oil Solutions 2010 Workshop Schedule
Sunday, August 15, 1pm
With Treah Pichette & Sherry Maher, Christ Church, Saxtons River (NOTE: 15 Maximum)
Garden to Bed
Sunday, August 29, 1pm
With Robert King, 1:00 PM, Brattleboro Savings & Loan Community Room
Workshop fees are $10/$70 sliding scale, with no one refused for lack of funds. We ask people to be as generous as they can to help support the work of Post Oil Solutions. Pre-registration and payment are required: please call 877-886-7397. NOTE: $20 admission at the gate, and only if there is room. For further information or questions, call 802-869-2141 or write, firstname.lastname@example.org.
And don't forget to browse
the NH Eat Local Month Events
News & Resources
Farmers Struggle to Satisfy Appetite for Local Meat
By Elaine Grant, Posted at NHPR
As more and more people begin thinking about where their food is coming from, many turn to local sources. The growth of local fruit and vegetable markets bears that out. And it seems to be the case for meat too. Farmers would love to fill the demand for local meat... But one obstacle makes this new business particularly difficult. There's only one USDA-inspected slaughterhouse in New Hampshire and only a handful in the region. And that means that farmers raising local meat have few and often troubling options. Scheduling is obviously difficult, but it's not the only issue.
Farmers Turn to Mobile Slaughterhouses
By Lyndsey Layton,
Posted at Washington Post
When Kathryn Thomas wanted to turn her sheep into lamb chops, the federal government required her to haul them across Puget Sound on a ferry and then drive three hours to reach a suitable slaughterhouse. Not anymore. These days, the slaughterhouse -- and the feds -- come to her.
Burger & Fries, Please
(But Make It Local)
By Marcia Passos Duffy,
Our Local Table Monadnock
Reposted at Monadnock Menus
When Jessica Graveline opened Fritz restaurant in 2003 at The Center of Keene, her mind was focused on fries-not local food. But Graveline began to ponder weightier issues-such as preservation of open spaces, the survival of small farms, and the importance of contributing to the local economy-after she attended a few local food forums held in the region. "I started to realize the importance of using local-on many levels," says Graveline. By using more local foods in her business Graveline figured she'd not only help preserve local farms, but she'd get fresher, better tasting food. Graveline started incorporating local foods gradually into the menu by adding ostrich and buffalo meat burgers. The meat was sourced from local farmers' markets and online through Yankee Farmers' Market based in Warner, NH. More about local meat and other farm fresh products at Fritz.
Become a member of the
Monadnock Community Market Co-op!
Send completed Membership
Applications & checks to:
Monadnock Community Market
Keene, NH 03431
Questions? Visit MCM's
Website or email:MonadnockCommunityMarket@gmail.com.