Farm Education – Page 15 – Yarden of Eatin'

Winchester Local Food Celebration

March 5, 2017Leave a comment

winchester-local-food Join Monadnock Farm & Community Coalition for a FREE COMMUNITY LUNCH celebrating Winchester’s local farms and farmers working to provide the best, freshest, healthiest and accessible food to all its residents.

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3 Different Mac N’ Cheese dishes
Salad, Bread, Pies, Pastries & more!
Pamela’s Pantry will be put together a smorgasbord of delicious food sourced from Wingate Farm, Winchester Farmers Market, Picadilly Farm, Echo Farm, Manning Hill Farm, Cheshire Gardens and other local businesses.

ACTIVITIES

Kids Local Food Quest
Winchester Elementary Art Exhibit of Local Food
Music
Booths
Beekeeping Exhibition & more

Sponsored by the Education Working Group of the Monadnock Farm and Community Coalition, Cheshire Co. Conservation District, Picadilly Farm, Winchester Farmers Market, UNH Cooperative Extension Nutrition Connections, Winchester CAST committee and The Community Kitchen.

Made possible by a grant of the HNH Foundation.

Round Up for Stonewall Farm at the Monadnock Food Co-op

March 4, 2017Leave a comment

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During the month of March 2017, Monadnock Food Co-op encourages customers to round their purchase totals up to donate their change to Stonewall Farm in Keene. Stonewall Farm is a non-profit farm and organic dairy with the mission of engaging the community in healthy living through farming and education while providing a special place for all to gather.

Registration Open: Future of Farming Conference

March 3, 2017March 3, 20171 Comment

Future of Farming in a Changing World Conference

Creating a Robust, Sustainable & Community Based Food System
March 25, 2017, 9 to 4:30
Monadnock Center for History and Culture
19 Grove Street, Peterborough, NH

Growing the next generation of farmers
Cutting edge technology solutions to support farmers
Models for growing, processing, and distributing sustainably grown food
Climate change and its impact on farming
Farmland access-matching farmers to farmland

Keynote speaker: Philip Ackerman-Leist, Professor of Sustainable Agriculture & Food Systems, Green Mountain College, VT; farmer, and author of Rebuilding the Foodshed: How to Create Local, Sustainable & Secure Food Systems.
Talks and panel discussion include:

John VanHoesen, Associate Professor of Geology; Director Natural Resource Management, Director Geology program, Green Mountain College, VT
Hannah Bissex and students, Farm to Fork program, Cornucopia Project
Ryan Owens, Monadnock Conservancy

Check in: 8 to 8:45am; program begins at 9am (pre-registration suggested as there are only 100 seats)

Registration: $25/per person, register here; $15/student rate, register here. Student rate sponsored by Broadfork Company. Please register early, as seats are limited.

Lunch: Light/local ‘Soupfest’ lunch included. Will offer vegan, dairy-free and vegetarian options.

Post-conference dinner option: Visit our friends at Harlow’s Pub (across from the conference) and receive a 5% discount on your meal.

Let us know if you would like information on supporting this event by contacting Joyce at admin@cornucopiaproject.org.

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Fermentation Workshop: Kvass & Condiments

February 25, 2017February 25, 2017Leave a comment

The Monadnock Food Co-op will host a free workshop Fermentation: Kvass & Condiments on March 8, 2017 from 6 p.m. to 7:30 p.m. at the Railroad Square Senior Housing Conference Room, 49 Community Way in Keene (next door to the Co-op).

Workshop presenter Celeste Longacre, author of Celeste’s Garden Delights, will describe why probiotics and other microorganisms present in fermented foods are necessary for the health of our gut biome.

Some fermented foods are complicated to make and take a long time to process. But a fruit kvass can be put together in under three minutes, a beet one in about five and fermented mayonnaise and ketchup can be made in ten or fifteen minutes each.

“Celeste will highlight how easy and inexpensive it can be to provide you and your family with healthy, immune supporting fermented foods” said Megan Straughen, Events, Education & Sustainability Coordinator at Monadnock Food Co-op. “We are excited to host this class as we are always trying to find ways to help our customers and member-owners make their dollars stretch farther and give them tools to eat healthy, even when time for food preparation is at a bare minimum these days.”

Registration is required: Visit http://monadnockfood.coop/event/fermentation-kvass-condiments-workshop or call 603-283-5401.

About Celeste Longacre:

Celeste Longacre is the author of “Celeste’s Garden Delights” as well as a blogger for “The Old Farmer’s Almanac” and “Mother Earth News”. She lives sustainably with her husband, Bob, and grows nearly all of her family’s vegetables. She learned how to make fruit kvass nearly six years ago, makes 1/2 gallon a week, and hasn’t been sick a single day since starting to drink it. Visit her website at www.celestelongacre.com.