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Spring Salad

What I love about Spring is all the wonderful produce that starts to flood the farmers markets! This spring salad is so easy to make and the asparagus, basil, chives, salad greens, radishes, cheese curds, and maple glazed nuts can all be purchased at your local market! I got my asparagus for this recipe from Coppal House Farm, radishes from Brasen Hill Farm, salad greens from Heron Pond Farm, cheese curds from Bell & Goose Cheese Co., and maple glazed nuts from Anderson’s Mini Maples. This salad works with whatever dressing you prefer and the cheese curds can be omitted to make this a vegan meal.

What is your favorite spring recipe? Let us know in the comments below.

Rhubarb Salsa

Rhubarb may be one of those produce items that leaves some people scratching their heads wondering if it can be used in more than just pie. I’m here to share with you that rhubarb is both a versatile and tasty treat in ways you never expected. This rhubarb salsa is both tangy and slightly sweet (don’t worry it’s not too sweet). This makes enough to serve at a party in my opinion, but you could always just make it for yourself and have salsa for the week. There are many ways to incorporate this into meals, including as a topping to chicken or fish, or you could just be like me, and pair it with some tasty and locally made Vida Tortilla chips.

Rhubarb is in season from April till June and you can find it at your local farmers markets. The rhubarb I purchased for this recipe was from Stout Oak Farm, but I have also seen it at other farm’s including but not limited to White Gate Farm. Rhubarb is a perennial and does contain leaves that are poisonous for human consumption, so make sure you remove those leaves before preparing any recipes. It’s a great source of fiber, calcium, vitamin K, and vitamin C and has been used in Chinese medicine for thousands of years.

Fun fact: The poisonous leaves contain high levels of oxalic acid, and historically, this has been used as a stain remover and cleaner.

Do you have any fun ways to utilize rhubarb? Or do you have a favorite farm you get your rhubarb from? Let us know in the comments below.

Melissa’s Post: UNH Students Craft a “Strawberry Frappe” IPA

With the great warm weather we’ve been having, I think a lot of our brains are already springing towards SUMMER!  For this reason, I thought it would be fun to talk about UNH’s new, summery brewery creation!

This past March, UNH students in the university’s Brewing Science Laboratory program put together a new strawberry frappe IPA using strawberries grown as part of the N.H. Agricultural Experiment Station’s organic strawberry breeding program and strawberry season extension research. “Strawberry Milkman” is the third brew that was created thanks to the partnership between the researchers and students at the UNH Brewing Science Lab and the N.H. Agricultural Experiment Station. The new brew also includes strawberries from the TunnelBerries project, a prospective research project that aims to benefit both growers and consumers alike. New Hampshire’s strawberry season traditionally lasts only four to six weeks, during which experiment station researchers harvested strawberries grown in low tunnels for 19 consecutive weeks from mid-July through the week of Thanksgiving. They found that the low tunnels significantly increased the yield of sellable fruit, from an average of about 70% to 83%, a helpful finding for agricultural research.

Strawberry Milkman was developed by undergraduate student Tim Fischer, who says that it contains no bittering hops, but rather New Zealand aroma whirlpool and dry hops, creating more sweetness. “These sweet, cloudy IPAs are quite popular. It is made with a lot of wheat to maximize the protein content of the beer and keep it cloudy. Lactose is added as a sweetness,” states Cheryl Parker, who manages the UNH Brewing Science Lab.

Strawberry Milkman is expected to be available soon locally on-tap at Hop + Grind in Durham. You can also stay current with the newest UNH brews and releases by following the UNH Brewing Science Laboratory on Facebook: https://www.facebook.com/UNHbrewlab.

Beer-lovers rejoice for all of the interesting, fun new brews UNH students are introducing to the area using locally-grown ingredients, and get out one of these gorgeous days to enjoy an ice-cold Strawberry Milkman!

Erika’s Post: Maple Syrup and Maple Roasted Parsnips

One thing that allows me to get through that last push of winter is the anticipation for maple syrup. Ah, the sugar shacks with the pancakes and the maple bacon, the maple glazed root vegetables, maple candies and more!
Making maple syrup is somewhat of a science and one of the most important factors for getting sap for maple syrup is temperature. Tapping trees for maple syrup usually begins in the middle of February until April when the first buds of leaves begin and when temperatures are in the 30s to 40s and when the night air still dips below freezing. They then boil down the sap to a certain consistency or down to candy over a period of time. It takes about 40 gallons of sap to make one gallon of maple syrup!
There are differing grades for maple syrup and this is dependent on the timing of when the tree is tapped. The grading system has been updated since 2015 to better match the Canadian system where now there is no Grade B. Grade A – golden delicate taste maple syrup is light with a delicate flavor and is usually made from tappings earlier in the season when the sugar content is highest and the cooler air keeps the sap cool. The others are Grade A – rich amber taste, Grade A – dark robust taste, and Grade A – very dark strong taste. The darker it is the later and the season the sap and the more rich and nutty the flavor which is better for cooking.
Check out these farm stands at the next farmers market for your maple syrup fix or check out your local sugar shack!

Try this recipe or other in season produce with maple syrup!

Maple Roasted Parsnips
Ingredients:
Sea salt
2 pounds parsnips
1/2 cup olive oil
3 tablespoons maple syrup
Freshly ground black pepper

Optional: 2 tsp thyme, drizzle of bacon fat

Instructions:
Preheat to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Bring a large pot of salted water to a boil. Drop parsnips in boiling water and blanch for 3 minutes. Drain and pat dry. Arrange parsnips on baking sheet and drizzle with oil and maple syrup. Roast parsnips until tender, about 25 minutes. Season to taste with salt and pepper if desired and serve immediately.

Welcome Shawn!

Shawn Menard

Seacoast Eat Local is pleased to announce Shawn Menard as the new Program Director.  Shawn joins us from the Gardiner Food Co-op in Gardiner, Maine, where he was the General Manager.  Shawn received a B.A. from the University of Maine in Farmington and an M.S. is Management with a concentration in sustainability from New England College.

As Program Director for Seacoast Eat Local, Shawn will oversee the operational success of Seacoast Eat Local’s core programs – hosting Winter Farmers’ Markets, operating the Seacoast Area Mobile Market (SAMM), supporting SNAP benefits at farmers’ markets year round, and the annual Seacoast Harvest publication.

The Seacoast Eat Local Board of Directors is confident Shawn’s background in sustainability, local food systems, management, and marketing will strengthen our commitment to connecting people with sources of locally grown food and improving the profitability and sustainability of local farmers.  Shawn will be starting this role for us on May 28th.  He is looking forward to working with the board and staff towards meeting existing organizational goals and also developing plans for the future. Please join us in welcoming Shawn to the Seacoast Eat Local community.  He and his wife Caroline are looking forward to settling down in the area.

SAMM is looking for summer interns!

2019 Summer Internships with Seacoast Eat Local’s SAMM Program

 

Samm at SeabrookThe mission of the Seacoast Area Mobile Market Program (SAMM), as part of Seacoast Eat Local, is to strengthen communities through greater access to local foods for all Seacoast residents. We believe that by bringing locally produced, fresh food products to individuals in their communities of home and work, we will eliminate transportation barriers and thereby expand access to local food. Expanding food access in communities with historically limited access to local foods will, in turn, support the growth and spread of local agricultural efforts and businesses and also further cement the commitment to and education supporting local foods and agricultural across our region.

In Summer 2019 Seacoast Eat Local will be seeking 5 interns to join our team as colleagues for approximately 10 hours per week. Interns can come from a variety of academic disciplines, but should be highly self-motivated, reliable and committed to our mission. Interns are vital to SAMM’s success. Individuals in this position will physically assist in running SAMM, but will also have opportunities to learn and engage others in learning about local communities and businesses, as well as local agricultural production.

Intern responsibilities with the SAMM Program include:
Being reliable and on time for shifts
Following strictly all health and safety guidelines as presented by SEL/SAMM Staff
Lifting/stacking/moving product as needed (interns should be able to lift 40-50lbs)
Working in sometimes hot or inclement weather
Interacting professionally with farmers when picking up products.
Interacting positively with customers of all backgrounds and economic means
Communicating clearly with SAMM/SEL staff about experiences, problems, important information etc
Providing community education experiences such as fruit and vegetable sampling
Prepping product for sale (weighing, bagging, washing etc)
Assist in keeping SAMM clean and safe for customers
Setting up and breaking down stop sites (putting up tent, arranging table displays…)
End of market cleaning of SAMM van
Assisting in daily reporting and logging of sales and inventory
Maintaining a clean/appropriate personal appearance

SAMM Interns will never be asked or permitted to drive the vehicle, as a matter of insurance liability. SAMM volunteers will ride in the vehicle with the SAMM/SEL Staff and will agree to wear a seatbelt at all times while the vehicle is in transit.

Brief Position Description: This is a physical position- interns should expect and be able to lift up to 50lbs and to work in sometimes hot and inclement weather. Interns will be involved in all day-to day aspects of the SAMM program. This will include picking up product (vegetable orders), setting up the SAMM vehicle for the day, traveling to stops and setting up/breaking down the stop site, completing customer transactions and providing community education experiences such as fruit and vegetables tasting opportunities.

Hours/Schedule

The intern MUST be able to commit to one full day of operation for the duration of their internship. Typically, SAMM operates Monday-Friday from roughly 8am-6pm. The intern will need to provide their own reliable source of transportation to meet SAMM and then will travel on board the SAMM van during the day..

Successful Candidates
Successful candidates will be responsible, reliable and self motivated. They will be well spoken and able to represent Seacoast Eat Local positively in a public setting. Candidates must be able to provide their own source of transportation.

This is an unpaid internship, but SEL is willing to work out credit options where possible and good work will be rewarded with strong letters of recommendation, introductions to organizations of interest and possible opportunities for future hourly work. This internship is a great opportunity for a self-starter to work and be respected as part of an enthusiastic and dynamic team.

To Apply
Please send a resume, cover letter and 2 contacts for reference to Celeste Gingras, at [email protected] Incomplete applications will not be considered.

Applications will be accepted starting immediately and the position will remain open until filled.

We’re hiring! Are you Seacoast Eat Local’s next Program Director?

Seacoast Eat Local is hiring a Program Director to oversee the operational success of our mission to connect community members with local food and farms. We are seeking a motivated, energetic, and hardworking person with a strong interest in local food access and community food systems.

Seacoast Eat Local was founded in 2006 with the mission to bring people together with sources of locally grown foods and advocate eating locally for the health of our environment, community, culture and economy. Through advocacy, organizing and education, we work toward a sustainable local food system that meets the needs of both producers and consumers. Our work includes operating a SNAP/EBT Farmers’ Market Program, organizing winter farmers’ markets, running a mobile market, producing our local food guide, sponsoring workshops and events, and providing information through our email newsletter, blog and website, www.seacoasteatlocal.org

The Program Director will oversee the Program Coordinator and Mobile Market Manager, as well as provide leadership to our team of interns and volunteers. Serving as the key external face of Seacoast Eat Local in the community, the Program Director will also be responsible for networking with stakeholders, community building, and relationships with donors. They will be expected to demonstrate a knowledge of and passion for a multi-
faceted local food system, while also providing the organization with the fiscal oversight and program delivery that will allow Seacoast Eat Local to continue our work as a strong and robust regional non-profit.

Responsibilities include:

  • – Overseeing the Program Coordinator and Mobile Market Manager to ensure the successful execution of SEL’s core programs
  • – Taking the lead on fundraising and development, including implementing the annual fundraising plan, managing the donor database, planning and executing quarterly events, leading the stewardship of existing donors, and expanding our fundraising presence in the Seacoast
  • – Managing our grant-based funding, which encompasses organizing the annual grant schedule, writing grant appeals, and overseeing fiscal and programmatic reporting
  • – Supervising and implementing our annual budget and working with our bookkeeper and treasurer on accurate reporting and fiscal oversight
  • – Ensuring the implementation and utilization of measures and metrics for program evaluation
  • – Serving as the key contact person and public face of our organization through email communication, marketing, newsletters, social media, attending local events, and relationship building
  • – Carrying out our current strategic plan through 2021 and assisting and advising the board in the development of future strategic plans

 

An ideal candidate will hold a Bachelor’s degree and have worked a minimum of 4-5 years in project management, fundraising, and/or personnel management, and be familiar with the functioning and organization of non-profits. They will be enthusiastic about a position that puts them in contact with many different members of our community and should possess a strong passion for local food and developing robust food systems. Necessary
skills include proficiency in computer use, strong project management, leadership of staff and interns, and a demonstrated aptitude for excellent verbal and written communication. This is a self-driven leadership role within our organization, and the person hired to fill this role will be expected to serve as a supervisor of our staff, contact person with stakeholders, and collaborator with the Board of Directors, to whom they will report.

This is a full time, salaried position that includes healthcare and paid vacation. We offer a flexible working environment and schedule, though applicants must be willing to work some weekends and nights.

To apply, please send a cover letter and resume to [email protected] by April 6.

SEL Announces Departure of Director of Programs

After more than three years of employment, Seacoast Eat Local announces the departure of its Director of Programs, Jillian (Hall) Eldredge. Jill will be leaving her post at Seacoast Eat Local in order to pursue a full-time grants management position with the Foundation for Healthy Communities in Concord, NH. Her last day of employment will be Friday, March 1.

During her tenure with Seacoast Eat Local, Jill oversaw the expansion of the organization’s programs and staff. Most notably, this included the creation of the Seacoast Area Mobile Market (SAMM) Program and the hiring of its year-round, full-time coordinator, Celeste Gingras. Other successes included the awarding of the organization’s first federal grant, the USDA Farmers’ Market Promotion Program grant, and the establishment of defined employee evaluation, policies and benefits programs. Among the many joys of her position, Jill most thoroughly enjoyed the depth of the relationships she was able to build with staff, farmers, consumers and others. We know she will not be a stranger at markets or local farm stands!

The entire Seacoast Eat Local team of board and staff members have worked tirelessly to ensure a seamless transition without interruption of services for staff, farmers, funding partners or consumers. The organization has every confidence in its continued success moving forward and is excited for a new chapter in its development. Please stay tuned for future hiring announcements!

In the interim period, Shelly Smith (Program Coordinator) will be the primary staff contact for Seacoast Eat Local.

Winter Vegetable Highlight and Recipe—Cabbage

Cabbage is one of the most widely available and inexpensive vegetables on the planet. It comes in many varieties and can be grown at different times in the season, which is key to popularity up here in New England, where the weather is so very unpredictable. Not only is it beautiful to look at, but cabbage is very versatile to cook with; it can be eaten raw or cooked, stuffed, baked, sautéed, chopped up into coleslaw, or stirred into hearty soups and stews. It really is only limited by your imagination, as it works well with almost any other ingredient.

Cabbage is also rich in Vitamins A and C, as well as calcium and potassium, and can last about a week in the refrigerator by itself. When you’re buying cabbage, you want to look for fresh, crisp-looking leaves, with heads that seem heavy for their size.

A friend of mine recently told me she hates cabbage and can’t seem to find any good way to prepare it, so I thought I would also add a great recipe to either warm you up to cabbage with, or maybe shake up your normal cabbage-preparing routine. Enjoy!

Braised Red Cabbage with Apples        Serves: 4

Ingredients:

  • 1 medium red cabbage, cored, quartered, and shredded
  • 4 firm cooking apples, peeled, cored, quartered and sliced
  • ¼ cup red wine vinegar
  • Salt, pepper to taste
  • 2 Tablespoons unsalted butter
  • 1 ½ Tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 cup red wine

Instructions:

  1. Combine the cabbage and apples in a large bowl. Add the vinegar and a pinch of salt. Toss well.
  2. Heat the butter and oil in a large saucepan. Add the onion and saute until tender but not browned, about 5 minutes. Add the cabbage and apples, stir well, and add the wine. Bring to a simmer, cover, and simmer gently under the cabbage is tender, about 40 minutes. Add a little water as needed to maintain a simmer. Season with salt and pepper to taste, serve hot.

Source: The Farmer’s Market Guide and Cookbook