Zucchini Falafel

After posting the zucchini information sheet this week, I thought it would be useful to post about one of the recipe ideas listed on the sheet because zucchini will continue to be in season for a while now. These falafel are tasty and perfect for summer dinners and lunches. They are great by themselves but also lend well to wraps and salads.


1 can of chickpeas/garbanzo beans

1/2 cup shredded zucchini (about 1-2 small zucchini)

1/4 cup chopped red onion

4 Tablespoons flour

2 Tablespoons bread crumbs

1 Teaspoon Cumin

1 Teaspoon Coriander

Salt and Pepper to taste

Olive Oil added at end to get the desired texture

Oil for frying (I used coconut oil due to the high smoke point, but vegetable oil, canola, or avocado oil also work.)

You will need

Food Processor

Frying pan

Paper Towels


  • Open and drain the chickpeas.
  • Add all ingredients except zucchini and oil to a food processor, blend until well incorporated.
  • If the mixture is too crumbly continue to process and add a little bit of olive oil until the mixture resembles a paste.
  • Add the zucchini and pulse until mixed in, don’t chop too finely, you want the shredded zucchini for texture.
  • Form the mixture into small patties or balls.
  • Either fry or bake the falafel until golden brown on both sides.
  • Place the falafel on a paper towel to absorb the oil if you fry them.
  • Enjoy with a tahini dressing or condiment of your choosing.

Strawberry Basil Popsicles

The last couple days have been very warm here on the Seacoast, so I thought I would switch it up a bit and throw together a refreshing popsicle recipe. These are so easy to make and if you don’t have popsicle molds, you can use ice trays to create little treats. Summer is the perfect time to enjoy these strawberry basil popsicles, because strawberries are in season and can be purchased at your local farmers market and from your local farmers. I can’t wait to try this recipe with watermelon or blueberries when they come in season! If you want something a little lighter and less creamy you can substitute coconut water with coconut milk and these popsicles would still be a tasty treat.

Creates: 6 popsicles

You will need:

  • Blender
  • Knife
  • Popsicle molds or Ice trays
  • Measuring cup
  • Teaspoon and tablespoon


  • 20 Strawberries for blending, and a couple extra for garnish and design
  • 1 tablespoon chopped basil
  • Juice of 1 lime
  • 1 teaspoon maple syrup
  • 3/4 cup unsweetened coconut milk


  1. Chop the greens off the strawberries if you prefer.
  2. Add all ingredients except extra strawberries to the blender, and blend well.
  3. Pour into popsicle molds or ice cube trays.
  4. Garnish or add design to the popsicles by cutting strawberries thin and pushing against the mold.
  5. Freeze until frozen.
  6. Enjoy!


Have you ever made popsicles? What is your favorite recipe?

Spices and Herbs Featuring: Stock+Spice and Heron Pond Farm

With Summer upon us, produce is plentiful and fresh herbs can be found almost everywhere. If you don’t have a small pot of your own growing in your backyard or on a windowsill, don’t worry, the farmers markets on the Seacoast have you covered. From basil to lavender and everything in between, these wonderful additions to summer dishes can be found at the markets. What you may not have known is that spices can also be found at some markets and locally too! 

Sometimes for the at home novice chef it can be confusing when to add fresh herbs or spices to a dish. Herbs are the leaves of a plant and spices are roots, barks, and seeds. An example of this is cilantro is an herb and coriander (the seeds) are a spice. Dried herbs and spices are added during cooking so that the flavor can infuse into what you are preparing, and fresh herbs are added at the end of cooking (with a few exceptions like rosemary). When substituting either in a recipe remember to use less of a dry herb or spice then a fresh herb or spice and vice versa.

Heron Pond Farm has a wonderful selection of potted fresh herbs and recently has been bringing other goodies to markets including but not limited to tomatoes, greens, and strawberries. They are located in South Hampton, New Hampshire, have a farm stand, and can be found at the Exeter, Portsmouth, and Newburyport farmers markets this summer. They farm in all four seasons and grow over 250 varieties of vegetables, fruits, herbs, and flowers. 

Stock+Spice is located in Portsmouth, New Hampshire next to the Black Trumpet Restaurant and Bar, and can be found at some farmers markets including Exeter, New Hampshire through out the summer. The company was created by Chef Evan Mallett and Denise Mallett, the owners of the Black Trumpet Restaurant & Bar in Portsmouth, and is owned by Paula Sullivan, a long-time employee of the restaurant. Both spices and bone broths are sold, and there is also a great variety of Black Trumpet spice blends that all sound delicious.  Stock+Spice offers demonstration cooking classes and recipes using their products, more information can be found on their website

What are your favorite herbs and spices? Let us know in the comments.

Summer Cool Cucumber Salad

Cucumbers are finally at market, and let’s just say I’m excited! This recipe is so easy to throw together on a busy day, and is super refreshing when the weather is getting warmer. It can be modified to meet your taste and desires so feel free to change it up how you see fit.

Serves: 4 people


Tahini Dressing

  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Tahini
  • 1 ½ teaspoons maple syrup
  • 1 teaspoon minced garlic
  • Salt and pepper for seasoning

Cucumber Salad

  • 2 medium/large cucumbers
  • ½ medium red onion
  • ½ cup pitted Kalamata olives chopped
  • 1/3 cup chopped fresh mint
  • Mint for garnish
  • Hemp seeds to top



  1. In a bowl combine olive oil, lemon juice, tahini, maple syrup, garlic, salt, and pepper.
  2. Run a fork down the length of the cucumber with medium pressure until you reach the base and repeat around the entire cucumber.
  3. Using a mandolin or a sharp knife slice the cucumber into thin slices ( I used the 3/16” setting on the mandolin).
  4. Repeat step 3 for ½ medium red onion and chop slices in half.
  5. Add olives and mint.
  6. Garnish with mint and top with hemp seeds.
  7. You can also add feta cheese if you desire.


Storage: This can be stored in the refrigerator in an air tight container for up to 5 days, to refresh squeeze a little lemon juice over the top and mix well.

Spotlight: Cucumbers are in season May through August.

Do you have a favorite cucumber salad or summer recipe? Please share in the comments.

Photo taken at Portsmouth Farmers Market of Riverside Farm’s cucumbers.

Garlic Basil Pesto

Pesto is one of those recipes that can always be switched up and tweaked for what you have on hand and what’s in season. Right now garlic scapes are in season along with arugula and both make very tasty pesto. Just switch out the basil with either one and for the garlic scapes omit the garlic (unless your a garlic lover). One of my favorite snacks is to add this recipe to a toasted piece of bread and top it with balsamic glaze…yum! You can find the farms that grow basil here, garlic scapes here(recently at the Portsmouth farmers market many other farms had them as well), and arugula here(many other farms have this as well). Make sure you check out your local farmers market for all the seasonal goodies that are starting to pop up!

What is your favorite pesto recipe? Share with us in the comments below. If you try this recipe let us know what you think.

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:

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
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

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.