by Jill Hall - When I first connected with Seacoast Eat Local this past spring I immediately began to take interest in buying my fruits and vegetables locally. Knowing that I’m supporting local farms...
by Jill Hall - As a student in nutrition & dietetics, one of the most common things I get asked is, “what is the #1 piece of advice I have to anyone for their...
by Jill Hall - Growing up, we ate a lot of meals that consisted of steak, frozen fries, and iceberg lettuce. However, as I grew older and became more interested in cooking & nutrition...
by Jill Hall - Parsnip and Carrot Soup Serves: 4 Ingredients 2 cups of chopped parsnips 2 cups of chopped carrots 1 cup of chopped sweet onion 4 cups of vegetable stock 1...
by Jill Hall - Walking around the Winter Farmer’s Market, there is beautiful produce all around. Some things that caught my eye were the leeks and spinach from Hollister Family Farm. Immediately, I put...
by Jill Hall - This stir fry is easy to make and highly adaptable to substitutions. It contains high amounts of vitamins K, A, and C and ingredients such as spinach, sweet potatoes, and...
by Jill Hall - When people think of cooking, fermentation is most likely not what pops into their head, some people may even be put off by the very word. Fermentation is a process...
by Jill Hall - Hi everyone! My name is James and I am an intern with Seacoast Eat Local for this spring. I am studying nutrition & dietetics at the University of New Hampshire...
by Jill Hall - Hello! My name is Lilah Chase and I will be working with Seacoast Eat local this spring as an intern. I am a junior at the University of New Hampshire,...
by Jill Hall - This is one of my absolute favorite recipes! It tastes like mac ‘n’ cheese, but is just a little less salty and a little more sweet. This recipe is also...
by Jill Hall - While walking around the market this past Saturday and seeing all the cute kiddos dressed up in their Halloween best, I thought it was only fitting to devote a blog post to...
by Jill Hall - The following recipe comes from the cookbook Kitchen Matters by Pamela Salzman. I was very excited to discover this recipe at the beginning of the summer, because it’s a great way to...