Vendor Spotlight: Coppal House Farm

Coppal House Farm is a 78 acre family run farm located in Lee, NH that has been in existence since the 1740’s! The farm started in Stratham, NH thirty one years ago as Coppal House Station, a small family run farm. The farm is home to a flock of seventy-five Dorper Katahdin breeding ewes, five-hundred heritage breed chickens (laying and meat variety), twenty five hogs, 3 Belgian draft horses, 3 sentry cats, and 2 great pyrenees sheep-guarding dogs. Coppal actually means horse in Gaelic which fits perfectly with their tilling and harvesting methods which utilizes the horses along with tractors. The sheep are rotationally grazed, hogs fed grains that are grown on the farm, and the laying hens and roasters are free range.
The farm has a corn maze that has been open every fall since 2005,  and is 6-acres, the largest in Seacoast, NH! A yearly sunflower festival is held at the farm, and the sunflowers have just been harvested to make their next batch of oil. The sunflowers used for oil are non-GMO and cold pressed in the farm’s own oilseed press. The oil has a high Vitamin E, Omega-3 fatty acid, and Omega-6 fatty acid content. There will be an artisan craft fair Saturday, October 19th-Sunday, October 20th from 10:00am-5:00pm each day.
Coppal House Farm has a variety of crops that get rotated including corn, grains, and oilseed. They utilize crop rotation, which increases the viability of soil with minimal chemical impact. They also added a high tunnel in order to lengthen their growing season and give more variety of produce for customers at farmers’ markets.
You can find them at the remaining summer Exeter and Portsmouth farmers’ markets along with the winter Exeter and Rolliinsford farmers’ markets. Make sure you stop by their tent at the next market to say hello and to see the items they have to offer. You can find them online on their website, Facebook, and Instagram.

Roasting Pumpkin/Squash Seeds

It’s the season for squash and pumpkins which leaves so many seeds unused and ready to be prepared. Pumpkin and squash seeds aren’t only a tasty snack, they are also good for you! Pumpkin seeds have 12 grams of protein per cup and are high in Magnesium. To learn more about the benefits of magnesium click here. Larger pumpkins are better for seeds and smaller pumpkins are better for cooking. You can find pumpkins and squash at your local farmers’ markets.
Pumpkin seeds
Oil of your choosing
Spices of your choosing
Carve the top of the pumpkin off or if using a squash cut in half.
Remove the seed and place in a bowl.
Separate the pulp and seeds.
Place the seeds in a colander and clean with water making sure to get the pulp off.
Pour the seeds onto a towel and pat dry.
Let sit for 10 minutes after drying and then pat dry again.
Place in a bowl and toss with your choice of oil (avocado is a good oil to cook with because of its high smoke point, but in this case olive oil will work well too).
Add your desired seasonings.
Lay the seeds flat on a lined baking sheet.
Bake at 350 for 25 minutes, making sure to mix the seeds around every 10 minutes.
Enjoy! Seeds can be stored in an airtight container for 1 week.
Seasoning Ideas
Salt and pepper
Cinnamon and brown sugar
Cumin, turmeric, curry, salt.
Paprika, brown sugar, salt
Ways to use your seeds
Top yogurt and fruit
As a snack on their own
On avocado toast
Topping for squash based soups

Vendor Spotlight: Stout Oak Farm

Stout Oak Farm is a 5 acre, certified organic, solar powered vegetable farm in Brentwood, New Hampshire. Weekly vegetable CSA shares and farm store credit memberships for pickup at the farm are offered and can be learned about via their website. They attend the Exeter summer farmers’ market and the winter Exeter and Rollinsford farmers’ markets. The farm store is open May through October, Tuesday- Sunday 9am-6pm.
The farm is protected by an agricultural conservation easement and they have a dedication to enhancing soil health, creating a safe working environment, sustainably and efficiently using resources, and growing safe healthy food. Stout Oak Farm never uses herbicides, synthetic fertilizers, or synthetic pesticides and utilize cover cropping, compost, and organic soil amendments.
No plastic mulch is used in their dedication to reduce the use of plastic. Their organic produce is delivered to local restaurants through the Three River Farmers Alliance.
Fall Harvest weekend is coming up shortly at the farm, and occurs on Saturday November 23rd, and Sunday November 24th 10:00am-3:00pm. The farm store will have a great selection of  vegetables, fruits, grains, meats, and dairy products.
Make sure you stop by their tent at the farmers’ markets to say hello and check out their great selection of organic produce. You can find them online on their website, Facebook, and Instagram.

Butternut Squash with Apples and Caramelized Onions

Butternut squash, onions, and apples are all in season right now and can be found at your local farmers’ markets. This recipe is a warming treat that is perfect for that cooler weather that is rolling in. It can be enjoyed as a side dish or saved in the refrigerator for the week for lunches. If you want to make it sweeter you can also add brown sugar and some cinnamon!


1 butternut squash

1 yellow onion

1 apple

1 tablespoon of coconut oil

1 tablespoon butter

Salt and pepper to taste


Set the oven to 400 degrees.

Peel and cut the butternut squash and apples into bite size chunks.

Peel and chop the onion.

Add the butternut squash and apples into a bowl and massage the coconut oil into the chunks.

Place the butternut squash and apples on a baking sheet and sprinkle with salt and pepper.

Bake for 30 minutes or until fork tender.

Heat a pan with butter until it is melted, add the onions and cook until translucent and browned.

Once the apples and butternut squash are cooked add the onion and mix well.



Vendor Spotlight: McKenzie’s Farm

McKenzie’s Farm, located in Milton, New Hampshire offers a variety of fruits, vegetables, cider donuts, and New Hampshire made products. Their farm stand is open May-November from 9:00am-6:00pm daily and they can be found at the remaining summer Exeter farmers’ markets (until October 31st).

You can pick a variety of fruits and vegetables at the farm and the current season allows for picking of apples, raspberries, and pumpkins.They also have an event coming up October 12th and 13th from 10am-3pm called McKtoberFest, which includes live music, trail rides, a hay maze, press your own cider, face painting, cider donuts, animals, pulled pork, pumpkin painting, and apple picking. At the farmers’ markets, McKenzie’s farm offers apples, cider donuts, potatoes, eggplant, tomatoes, and cucumbers. At the next farmers’ market make sure you stop by their tent to say hello and check out their tasty produce and donuts.
To learn more, you can find them online on their website, Facebook, and Instagram.

How to Cook Acorn Squash

Have you ever wondered how to cook acorn squash? Do you peel it? Chop it up? Well, there is a very simple way to cook this seasonal squash that not only saves time, but is also tasty. Once baked, you can also choose to stuff it with what ever your heart desires. One of our favorite fillings include quinoa with pistachios and dried cherries…YUM!


Serves: 2 or 1 Hungry Person


1 acorn squash

2 tablespoons avocado oil

1 tablespoon maple syrup

Salt and Pepper to taste


Preheat the oven to 400 degrees.

Cut the acorn squash in half from stem to base.

Remove the seeds with a spoon.

In a bowl, mix the oil and maple syrup.

Either drizzle or paint on the oil and maple syrup mixture.

Sprinkle with salt and pepper.

Bake for 1 hour or until fork tender.


Tuna Stuffed Tomato

Easy and healthy meals are must for those who seem to always be busy. This tuna stuffed tomato recipe is one of my favorites to make on a night that I want an easy dinner and are great for prepared lunches for the week. Tomatoes are plentiful at the farmers’ markets right now and make this recipe extremely easy to throw together. The best part about this recipe is that you can switch it up to suit the flavors you are looking for with different spices or additions (diced apples and walnuts sound delicious too!).



1 large tomato

1 packet or tin of tuna

1/2 small red onion diced

1 1/2 Tablespoons Mayonnaise (Veganaise is a good option for those looking to make this egg and dairy free)

1/4 teaspoon garlic powder

Pinch and sprinkle of paprika

Pinch of cayenne pepper

Salt and pepper to taste



Cut the top of the tomato off and hollow it out, removing the seeds.

In a bowl mix together the tuna, onion, mayonnaise, and spices.

Fill the tomato with the tuna salad.

Sprinkle with paprika.



Vendor Spotlight: Shagbark Farm

Shagbark Farm out of Rochester, New Hampshire is an organic vegetable farm that has been in business since 1986. They attend summer farmers’ markets in Dover (Wednesdays), Durham, and Portsmouth and winter markets in Greenland, Rollinsford, Newmarket, and Berwick. The farm is located in both Rockingham and Strafford counties and offers a great variety of organic fruits,vegetables, flowers and local honey.

When attending farmers’ markets, Shagbark Farm always has a great selection of seasonal produce. Right now you can find things like tomatoes, husk cherries, peppers, onions, potatoes, flowers, and more! The husk cherries are a great snack and peeling of the husk is extremely easy. The staff is very knowledgable and always willing to answer questions, so make sure to stop by their tent at the farmers’ markets to say hello and check out all their amazing produce on offer.
You can find them online on Facebook.

Pumpkin Soup

Walking around the farmers’ market it’s easy to see that fall is well on its way. Pumpkins are starting to pop up at different farm tents, the fall breeze is starting to roll in, and produce is plentiful. So what could be more perfect to ring in the new season than a warming pumpkin soup recipe?
Let’s start the soup with a fresh pumpkin and make our own puree. To make this recipe you will need a total of 2 1/2 pounds of pumpkin. To make it easier on yourself you can cut the pumpkin(s) in half, remove the seeds ( I like to save for later to roast as toppings or snacks), and roast the pumpkin at 400 degrees for an hour. If the pumpkins are smaller than you can reduce the time (just make sure the pumpkin is fork tender before removing from the oven. Once the pumpkin is fully cooked, fork tender, and cooled, you can remove the skin and chop into smaller pieces to add to a food processor. Process the pumpkin until it resembles a smooth puree and set aside for later.
  • Puree of 2 1/2 pounds of pumpkin
  • 1/2 cup of cooked butternut squash
  • 1 small yellow onion chopped
  • 1 can of coconut cream (14 oz can)
  • 1 1/2 cups of vegetable stock
  • 1 teaspoon of minced garlic
  • 1 teaspoon of minced ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon thyme
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 Tablespoon avocado oil


  1. Add avocado oil, onion, ginger, and garlic to a pot and sauté until the onions are translucent.
  2. Add cayenne pepper, thyme, and cinnamon.
  3. Add the coconut cream and vegetable stock and mix well.
  4. Add the pumpkin and butternut squash.
  5. Bring to a boil, and let simmer on low for 10 minutes (stirring well through out).
  6. Add the soup to a blender, and blend until smooth.
  7. Sprinkle a little cinnamon over the top and enjoy!

Photo of pumpkins from: Hollister Family Farm’s tent at the Portsmouth Farmers’ Market.

Photo of soup from flickr.