nhfarmtorestaurant

Fighting My Own Food Ignorance

NH Farm to Restaurant Connection — Wed, 15 Feb 2012 21:25:22 +0000

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:

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

NH Farm to Restaurant Connection — Fri, 10 Feb 2012 22:56:00 +0000

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 reseaon 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.

About the Author: Jennifer Aldrich NHFRC Intern

NH Farm to Restaurant Connection — Fri, 06 Jan 2012 17:27:38 +0000

Hello Everyone,

I have lived in New Hampshire all of my life and absolutely love it here. I am currently a senior in the Tourism Management and Policy program and Plymouth State University. During my time at Plymouth State I have discovered my passion for public relations and social media marketing. During the Spring of 2011 I was approached with the opportunity to intern with the NH Dept. of Agriculture, Markets & Food and NH Farm to Restaurant Connection Program. After finding out about the mission of these two organizations to sustain NH farms I signed on.

Eating healthy was not at the top of my priority list (especially as a college student). This internship has given me the chance to explore locally grown foods and share my experience with all of you. Enjoy!

Eating Local on a Budget

NH Farm to Restaurant Connection — Mon, 10 Jan 2011 19:27:47 +0000

As a college student I am often strapped for cash and at times it can be tough to buy local on a budget. I decided to take a trip to the market and find a meal that won’t burn a hole in my pocket.

On Saturday, January 7th I took a trip to the first Tilton Winter Farmers’ Market with Charlie Burke, President of the NH Farm to Restaurant Connection. Charlie happens to know a lot more about cooking than I and helped me to pick out a meal.

Meal: Pork Shoulder braised with fennel seeds and rosemary served over hand made fettuccini with sautéed red cabbage and carrots.

Our LOCAL and FRESH Food List:

pork shoulder 2.54lb at $5.50/lb for $13.97-Winter Hill Farm 1.75/portion

A dozen eggs-$3 (used 2)$0.50-Winter Hill Farm 0.13/portion

flour-10lb bag $5.50 (used 1 1/2 cup) $0.23- King Arthur 0.06/portion

1 red cabbage-$2.75 – Red Manse Farm 0.46/portion

4 carrots- $2/bag(2 carrots in pork 4 on side)1.50-Surowiec Farm 0.39/portion

2 garlic cloves- $0.16-Lewis Farm 0.02/portion

Grand Total-$2.81/portion

We chose to have pasta with our meal instead of potato as this would allow us to stretch the meat to feed more people. This may seem unusual but it is the norm in Italy where meat is simply a part of the meal along with the vegetables and not the centerpiece. Nutritionists suggest that we eat only a few ounces of meat with a meal. This saves our health and our pocket

After this meal I found out how easy it is to make

small steps towards a healthier diet, environment and economy.

Hopefully this helps inspire you to have a little fun stretching your money at at a farmers market near you. Click here for a complete list of list of winter markets.