Burger & Fries, Please (But Make It Local)

By Marcia Passos Duffy, Our Local Table Monadnock
Reposted at Monadnock Menus

When Jessica Graveline opened Fritz restaurant in 2003 at The Center of Keene, her mind was focused on fries-not local food. But Graveline began to ponder weightier issues-such as preservation of open spaces, the survival of small farms, and the importance of contributing to the local economy-after she attended a few local food forums held in the region. “I started to realize the importance of using local – on many levels,” says Graveline. By using more local foods in her business Graveline figured she’d not only help preserve local farms, but she’d get fresher, better tasting food. Graveline started incorporating local foods gradually into the menu by adding ostrich and buffalo meat burgers. The meat was sourced from local farmers’ markets and online through Yankee Farmers’ Market based in Warner, NH. More about local meat and other farm fresh products at Fritz.

Farmers Struggle to Satisfy Appetite for Local Meat

By Elaine Grant, Posted at NHPR

As more and more people begin thinking about where their food is coming from, many turn to local sources. The growth of local fruit and vegetable markets bears that out. And it seems to be the case for meat too. Farmers would love to fill the demand for local meat… But one obstacle makes this new business particularly difficult.  There’s only one USDA-inspected slaughterhouse in New Hampshire and only a handful in the region.  And that means that farmers raising local meat have few and often troubling options.  Scheduling is obviously difficult, but it’s not the only issue.

Lamb Navarin with Summer Vegetables

By Katrina Hall at http://shesinthekitchen.blogspot.com

This is an off-the-cuff version of French lamb stew, usually made with tiny turnips and potatoes and the first peas of Spring. Don’t be put off by the steps – it actually doesn’t take much time at all. You saute, pop in the oven with herbs and broth ( wine or beer optional), sieve, and briefly cook again before serving. What you get is a heady, herby broth with chunks of tender lamb and slightly crunchy sugar snap peas and carrots. Mine is a version of Julia Child’s from Mastering the Art of French Cooking.

View the recipe here.