Heirloom Harvest Project

Last week Charlie and I visited the Portsmouth Brewery (the Brewery’s Chef, Todd Sweet is in the center of photo at left) which hosted a meeting of farmers and chefs sponsored by Chefs Collaborative. The meeting was run by Chef Evan Mallett of Black Trumpet Bistro and Josh Jennings of Meadow’s Mirth Farm in Stratham, NH. Both are members of a not for profit organization called  the Heirloom Harvest Project. The main reason for the meeting was to establish new relationships between farmers and chefs, focusing on matching local farms to particular chefs needs.

I had heard about genetically modified foods and how they are found in much of the food in the grocery store. Until this meeting I really didn’t know that there was such an easy way to avoid them. The Heirloom Harvest Project’s mission is to build public awareness about locally raised heirloom produce and heritage meats while highlighting the connections among farmers, chefs, and consumers through educational food-related events.

Wikipedia has helped me to understand this a little better:

An heirloom plant, heirloom variety, heritage fruit , heirloom vegetable is a cultivar that was commonly grown during earlier periods in human history, but which is not used in modern large-scale agriculture. Many heirloom vegetables have kept their traits through open pollination, while fruit varieties such as apples have been propagated over the centuries through grafts and cuttings.

Essentially what we choose to eat creates a demand in the market and this is what farmers grow or raise. When we do not create enough demand for a particular variety of a food or species of animal, farmers are unable to profitably grow or raise it. Unless consumer demand changes, these plant and animal species will become extinct. New Hampshire is fortunate to have such a  wonderful organization fighting for variety in our food. You can show your support for the movement by attending  food events the Heirloom Harvest Project puts on each year or by purchasing some heirloom seeds to grow on your farm or in your garden.

The Heirloom Harvest Project two main food events:

Barn Dinner (Sept. 23rd): On-farm formal, several-course gourmet meal featuring locally grown heirloom produce (and locally raised meats)

Farmecue (July 15th): casual, family-friendly barbecue featuring locally raised heritage meats (and locally grown produce)

Please follow them on Facebook for details of upcoming events.

Fighting My Own Food Ignorance

I recently moved into my own apartment and got my very own post office box(that I am very proud of). Food flyers began pouring in about a month ago.  I kept them all with the hope that I would look through them and save some money. The pile has not moved and now gives me guilt as I set my grocery bags full of food on the counter.

I realized that I have a lifetime of grocery shopping ahead of me and I might as well be prepared for it.

I began to wonder what types of produce I should be buying during the winter in New Hampshire. I do not want to drive the demand for foods that grow far away and must be trucked to the state. It was time for me to start putting thought behind my meal preparation and have less of a negative impact on the environment.

I did a little research to find out what types of produce have the longest growing season in the state. Here is what I came up with.

root vegetables: potatoes, cabbage, carrots, radishes

hearty greens:

• Beet Greens
• Collard Greens
• Kale
• Mustard Greens
• Pea Greens
• Rainbow Chard
• Red Chard
• Red Mustard Greens
• Spinach
• Sweet Potato Greens
• Swiss Chard
• Turnip Greens
• Kohlrabi Greens

After visiting a winter Farmers’ Market I soon realized that there was a lot more produce offered then what is on the list above. How could this be? Did they freeze the veggies or maybe grow them indoors? Why were these local foods such as tomatoes in the winter not available a couple of years ago?

The answer is DEMAND. The recent boost in the local food movement has caught the farmers attention. They now invest time and money into growing food in hoop houses like the one seen here that Charlie and I visited just the other day on Surowiec Farm in Sanbornton, NH. The more you buy over the winter, the more they will grow for the following year. So I plan to eat more veggies over the winter and I hope you do too!

Read about hoop houses from a farmer HERE.

Our Visit to Blue Moon Evolution

Last week Charlie and I received an application from owner Kathleen Gallant of Blue Moon Evolution in Exeter, NH. This health store converted into daily lunch and dinner restaurant claimed( I like to be skeptical at first) they source a majority of the food served locally.

Before even entering the restaurant we spotted a map pinpointing the food sources used. My head was spinning. That was going to get them some serious points for promotion and education of the guests.

After planning a last minute trip to the restaurant we were delighted to find that we were welcomed in with a tour of the kitchen. Chef Ted McCormack not only told us about his locally sourced food but he took the time to show us everything from the fresh cuts of meat to smoked bacon, prosciutto, and pates fashioned from local lambs and pigs which are butchered in the restaurant. It was clear that everyone from the owner to the wait staff was putting in the extra effort to serve and promote local food. Great effort like this deserves recognition!

Kathleen and Ted are living and breathing the local food movement, sourcing locally out of conviction, rather than just going through the motion. They are in the midst of a unique program of speakers on localism and community entitled “Food and Health Forum, Cuisine, Community, Conversation.”  Gary Hirshberg, founder of Stonyfield Farm, was the first speaker. The next session is on February 13 featuring Jim Garrison, President of Organic Seed Growers and Trade association.

Recognition of restaurants like Blue Moon Evolution was a primary reason for the development of our certified local program. We can now let everyone know that this is a restaurant that stands out from the rest in what they do. Next time you are in the area, stop on in taste for yourself!

Blue Moon Evolution is now the 4th restaurant to become Certified Local. Our hats are off to you Blue Moon. Keep doing what you are doing! Find out more about Blue Moon Evolution by visiting there website.