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Creamy Purple Cauliflower Rice

This creamy purple cauliflower rice is vegan and gluten free! It’s a perfect side dish for any meal or it can serve as a meal on its own with a couple additions thrown in. This works just as well with regular cauliflower or broccoli and is both tasty and filling. I chose to use the purple variety because of its vibrant color and availability at the farmers’ market.

Serves: 2 as a side, or 1 as a meal

Ingredients

1 head of purple cauliflower

1 tablespoon oil or butter

1/2 cup of cashews (soaked for 30 minutes or more in water)

1/2 cup almond milk

1 tablespoon lemon juice

1/4 cup cherry tomatoes

Kalamata olives

Salt and pepper to taste

Directions

Wash the cauliflower.

Chop the base of the cauliflower off, remove the leaves, and chop the cauliflower into florets that can be held in the palm of the hand. If you are using a grater this just makes it easier, if using a food processor the cauliflower can be chopped into rough pieces.

Put the cauliflower in a food processor and blend until the texture resembles rice. You can also use a grater if you don’t have a food processor.

Drain the soaked cashews and add to a blender with almond milk and lemon juice. Blend well and it should resemble a smooth cream sauce, if you need to loosen it, you can add more almond milk. Set aside.

Heat a tablespoon of butter or oil in a pan. Bring down to medium heat.

Add the riced cauliflower to the pan and let it heat up, mixing it around so that it doesn’t stick to the bottom. Do this for 5-10 minutes then add chopped cherry tomatoes and kalamata olives.

Remove from the heat and add the cashew cream making sure to mix well.

Add salt and pepper to taste, if you like garlic you may also add garlic powder at this stage as well.

You can squeeze fresh lemon juice over the top to freshen it up.

Enjoy.

Vendor Spotlight: Doo-Bee-Doo Farm

Doo-Bee-Doo farm is a newer farm, founded in 2018, located in Lee, NH. The farm was started by two friends who met studying agriculture at the University of New Hampshire. It’s located on a 125 acre historic horse farm and Doo-Bee-Doo covers 1-2 acres (they started with 1 acre but are looking to expand in 2019 to 2 acres). They have a focus on intensified organic vegetable production and a passion in growing fresh and healthy food which is also beneficial to the environment. Shelby Anderson and Tyler Murray, the owners, focus on soil health by utilizing cover crops, which builds soil organic matter, and by planting pollinator habitats for their bees. No synthetic fertilizers or pesticides are used and they follow organic growing practices entirely. You can find a comprehensive produce list of their offerings here.

You can find them at the Portsmouth farmers’ market for the remainder of the season and at the Rollinsford farmers’ markets in the winter. They always offer a friendly face at markets and are passionate about the product they offer to customers (they have some really creative a beautiful creations with their garlic and flowers too!). They are a member of the Three River Farmer’s Alliance. They also offer a CSA option for individuals interested and you can find more information here.

You can find them on their website, Facebook, Instagram, and their Seacoast Harvest listing.

Climate Change and Its Effect on Agriculture

Post by Seacoast Eat Local Intern: Samantha

Climate change has been a hot topic in recent years, and for good reason. Climate carries massive importance to agriculture by managing and enhancing crop production. Something people often overlook is how minor changes in the climate can introduce problems for farmers. Some of these problems include the introduction of new pests to a farm. The nation already relies too much on fertilizers and pesticides because of the increase in pest and insect population. Therefore, farms that do not use pesticides and focus on providing quality organic products can be impacted in major ways due to new pests finding a home in their farms. Not only are the insects and pests an issue but they can introduce disease to various crops. If the temperatures remain warmer the disease can spread more rapidly and easily. Temperature and rainfall changes will damage the way the crops grow and how well the crops sustain fruit, vegetation, and nutrition. Future rainfalls are going to be more intense with heavier downpours or even long droughts. Timing of rainfalls and snow are going to lead to uneven water availability and needs across the region. Additionally, changes in temperatures and rainfall increases the chance of wildfires and ozone pollution. Climate change’s effect on farms can even impact the nutritional quality of food. If the plant is not receiving the proper carbon dioxide levels, rain, or is exposed to dangerous pests and disease it can have lower nutritional values.

In conclusion, the number of crops from the country are expected to decline because of increased temperatures, changes in water availability, disease and pests. Climate change is expected to make agricultural goods change in availability and increase in price. Everyone needs to make a change to help reduce climate change and continue to support local farmers’ markets and farms. Understanding how climate change can impact local farms can help raise an awareness of the issue.

Read more about climate change and its impact on agriculture here: https://www.ers.usda.gov/amber-waves/2019/august/climate-change-likely-to-have-uneven-impacts-on-agricultural-productivity/

Maple Roasted Brussel Sprouts with Pine Nuts

Walking around the Portsmouth farmers’ market, it is hard to miss the stalks of brussel sprouts that adorn many farmers’ tents. Brussel sprouts are a great source of fiber, vitamin K, and vitamin C making them a healthy addition to many meals. This recipe for maple roasted Brussel sprouts with pine nuts is both sweet and savory making it a perfect side dish for many dinners. You can purchase maple syrup and Brussel sprouts from these farmers’ markets and farms.

Ingredients
Brussel Sprouts
Maple Syrup
Oil
Pine nuts
Salt and Pepper to taste
Directions
Set the oven for 400 degrees.
Wash the Brussel sprouts in a colander under running water.
Pat them dry.
Trim the stems and outer leaves off the Brussel sprouts and then cut them in half.
Coat the Brussel sprouts in olive oil and sprinkle on salt and pepper.
Spread them out in an even layer on a lined baking sheet.
Bake for 10 minutes and then add your desired amount of pine nuts.
Bake for another 15 minutes and then mix around with a spatula and drizzle on maple syrup.
Bake for another 10 minutes.
Enjoy! You can add other seasonings or more salt and pepper at this point if you prefer.

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.
Ingredients
Pumpkin seeds
Oil of your choosing
Spices of your choosing
Directions
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
Salads
Breads
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!

Ingredients

1 butternut squash

1 yellow onion

1 apple

1 tablespoon of coconut oil

1 tablespoon butter

Salt and pepper to taste

Directions

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.

Enjoy!

 

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!

Recipe

Serves: 2 or 1 Hungry Person

Ingredients

1 acorn squash

2 tablespoons avocado oil

1 tablespoon maple syrup

Salt and Pepper to taste

Directions

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.

Enjoy!