As with most farm families, the kitchen is where the action is. One winter morning at the Robie Farm, as members of the family completed their first-of-the-morning chores, each came in to fix breakfast. Freeman, the eldest son of Betty Sue and Lee, after completing what he called his “grunt work,” set two Robie farm-fresh eggs [...]
Read the full story »background and specialties of new hampshire farms
the vital role of women in new hampshire farms
items of interest to new hampshire farmers
feauring new hampshire grown ingredients
farm items in season and where to purchase
Chef Jason Dacier, Hanover-Lebanon Co-Op Food Stores
Jason Dacier, Head Chef of the Hanover-Lebanon Co-op Food Stores Kitchens has set the menu for the fourth official New Hampshire Growers’ Dinner on Saturday, October 24, 2009. The dinner, which takes place at the Enfield Shaker Museum, is the last dinner formally promoted by the New Hampshire’s Farm [...]
The question of eating or canning tomatoes from plants infected with the late blight fungus has been frequently asked question this summer. I’ve compiled information from colleagues and food safety experts from states experiencing the late blight epidemic. Healthy, un-blemished fruit can be safely eaten or canned. Canning should be done immediately after harvest because [...]
Citizen’s Guide to Restoring Our Local Foods, Farms and Independence by Jeremy Lougee
The New Hampshire Coalition for Sustaining Agriculture is an informal network of organizations and individuals dedicated to enhancing the social, economic and environmental sustainability of agriculture in New Hampshire.
Labor Day Weekend On the Farm
Labor Day invokes a lot of jokes among farmers.While neighbors and nonfarming friends and relatives get away someplace for the last long weekend of the summer,most farmers are working hard.They are hurrying to get hay in,getting equipment ready to chop corn,and milking and caring for livestock. They are picking apples [...]
In New Hampshire: From Farm to Kitchen, Helen Brody profiles 30 of the Granite State’s most important working farms. Quick and easy recipes using the farm’s raw ingredients make the direct and often overlooked connection between the farmer who grows the food and the cook who prepares it.