Free
_____________________ It’s L oca l! Issue 12 • Spring 2013
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THE GUIDE TO OUR REGION’S FOOD, FARMS & COMMUNITY
INSIDE: Local Spring Water • Work is Fun at Mayfair Farm Cooking with a Side of Writing Get Fresh Maple Syrup • Spring Recipes • Spring/Summer Farmers’ Markets
Fresh Maple Syrup Visit one of the many sugar houses in the area this spring for a taste of freshly made maple syrup. Many of these sap houses are open for tasting during the New Hampshire Maple Weekend (March 23 & 24, 2013). Acworth Bascom Maple Farms 603-835-6361
Milford Miracle Acres Farm 603-765-2893
Clark’s Sugar House 603-835-6863
New Ipswich Sawyer’s Maple Farm 603-878-5003
Alstead Dustin’s Sugarhouse 603-835-6070 Antrim Old Pound Road Sugar House 603-588-3272 Dublin Morning Star Maple Sugar House & Gift Shop 603-563-9218 Francestown Cilley’s Sugar House 603-562-8709 Hancock Longview Forest Products 603-525-3566 Harrisville Grand Monadnock Maple Farm 603-933-0832 Hillsborough Hunt’s Sugar House 603-478-5568 Jaffrey Boutwell Sugar House 603-532-7621 Yankee Maple 603-532-7462 Keene Borden Maple Tree Farm 603-357-5332 Maple Lane Farm 603-352-2329 Stonewall Farm 603-357-7278 Lyndeborough The Maple Guys Sugar Shack 603-801-3158 Mason Parker’s Maple Barn 800-832-2308 Photo: Jodi Genest
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Rindge Fieldstone Farm 603-899-6009 Sunflower Field Farm 603-899-2817 Surry Crescendo Acres 603-352-9380 Woodard’s Sugar House 603-358-3321 Temple Ben’s Sugar Shack 603-924-3177 Walpole Great Brook Farm Sugar House 603-756-4358 Homestead Farms 603-756-4800 Walpole Valley Farms 603-756-2805 Washington All Good Farm 603-495-0520 Atkins Family Sugar House 603-495-6170 Fletcher & Family Sugar House 603-495-3554 Westmoreland Millbrook Sugar House 603-399-4470 Stuart & John’s Sugar House 603-399-4486 Wilton Brookview Sugarhouse 603-654-7961
MORNING STAR MAPLE
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sugarhouse in Keene and we strive to make the best Registration for summer maple syrup available. campers ages 4 through 15 begins March 11th Visit us Saturday, March 23 during Maple Weekend for syrup tasting, sugar on snow, and fabulous fritters! • Keene Wyman Rd. Issue AdOur 2: syrup Stonewall Farm Spring’13 Monadnock Table is available year-round! Call 355-8956. - Horse Drawn Sap Gathering Contest
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Horse Drawn Sap Gathering Contest MARCH 23RD 2013 10AM START TIME Teams of draft horses compete at gathering maple sap. Fun for all ages. Sugar house and farm stand open. Information at www.stonewallfarm.org or 603-357-7278.
Clark’s Sugar House
Award Winning Maple Products Since 1893 Open by chance or call first • Best time to call 5-8 pm
Valley View Bison LLC Frozen Buffalo Meat • Buffalo Raised Naturally on Grass
FARM STORE 14 Currier Road off RT 123-A, Langdon, NH OPEN HOUSE Sugar House on Crane Brook Road, Acworth, NH NH Maple Weekend Sat & Sun 11- 4 • March 23 & 24 Petting Farm • Maple Events and ‘Watch the buffalo herd roam’ Buffalo Burgers served and all products for sale
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Visit New Hampshire’s Oldest Inn Food for Food for the theHungry Hungry •• Drink for the the Thirsty Thirsty •• Rest for the theWeary Weary Rest for 1789, our Established in 1789, ourcountry countryinn innoffers offersfine fine New New England England cuisine cuisine 5:3o -~8:oo Tuesday ~- Saturday Saturday 5:30 Tuesday 8:00pm pmor orour ourInnkeepers’ Innkeepers’Supper Supperon onSunday Sunday 5:3o -~77:00 from 5:30 :oo pm from pmserved servedininour ourcolonial colonialdining diningroom roomor orcozy cozytavern. tavern.And Andwith with 3 comfortable 113 guest rooms, The Hancock Inn is a perfect get-away close comfortable guest rooms, The Hancock Inn is a perfect get - away close to to home. home. Call all603-525-3318 603-525-3318 for C fordinner dinneror orroom roomreservations. reservations.
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Good Neighbors Make Great Syrup!
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Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
____________________ Contents Features
Springs Eternal A Lot of Work, but So Much Fun Cooking, Eating and Dreaming, with a Side of Writing
16 18 20
COLUMNS Publishers’ Note 6 Table Talk: News from Around the Region 8 Ask a Farmer: Your Questions Answered by Local Farmers 11 Future Farmer: Sarah Lynn Cody 12 Made Here: Unbridled Chocolates 13 Local Bookshelf: The Intelligent Gardener: Growing Nutrient-Dense Food 29 The Back Page Backyard: Couple Bit by Homesteading Bug 30
IN-SEASON RECIPES Kale with Green Olives & Lemon Slices Carrot Soup with Fresh Ginger Crackly Spice Cookies
22 22 22
CALENDAR OF EVENTS
28
DIRECTORIES fresh maple syrup guide Farm Directory Farmers’ Markets
2 24 26
on the cover: Radishes, by Nicole Caulfield Colored Pencil, 8” x 8” Nicole Caulfield is a signature member of the Colored Pencil Society of America. She has taught children’s art for the past four years and adult colored pencil workshops for eight years. Caulfield’s work can be seen on the Derwent Coloursoft tins sold worldwide and locally. She has been honored with several awards including 3rd prize in the Portrait Society of America’s member competition and Best of Show in the Thorne Sagendorph Biennial show. Caulfield has enjoyed living in Keene for the past 11 years but is now looking forward to her new home in Washington State. Top photo: Maple syrup sample jars at Crescendo Acres in Surry are used to test for the color grade of each batch made. The jars, with dates written on each cap, are kept as a record. Photos (clockwise from top): maple syrup sample jars by Jodi Genest; Amy Benedict by Michael Moore; sap buckets at Crescendo Acres by Jodi Genest; carrot soup with fresh ginger by Katrina Hall; Sarah Cody by Jodi Genest; asparagus by Dreamstime.
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
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Publishers’ Note
T
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hose of us who live in the Monadnock Region may sometimes take for granted what surrounds us every day. I know I do.
My third-floor office window has an unobstructed view of West Hill in Keene. But days will go by with barely a glance at these acres of preserved forest in the distance. My head is down — nose to the proverbial grindstone — writing and editing stories. However, in the course of editing the articles for this issue, a similar thread in all three of our major stories gave me reason to pause. Amy Benedict, a friend of mine and writer for this issue’s feature story, “Springs Eternal,” writes of her deep appreciation of what we often take for granted: local water. In the story, she expresses her gratitude for an element that is so plentiful in our region; an element so essential not only to agriculture, but to life itself. “When I fill my bottles at these regional sources I marvel at the steady, gushing abundance that flows before and after me …” she writes. Then I turned to another story, one written by a student at Keene State College who marveled at a course she took about appreciating food. The course not only gave her appreciation for food’s life-giving properties, but for its ability to act as a catalyst for her writing. Then I read about the enthusiastic couple who own Mayfair Farm, the subject of this issue’s farm profile. Their unbridled joy at being able to farm in this region is palpable through their words and the photographs. It is possible to doggedly go through our lives — even here in a place where there is so much natural beauty — without lifting our heads to take the time to be grateful for what we have. But lucky for us, there are people who are grateful. They know the treasure we have in the Monadnock Region: nature that surrounds even our most urban town, miles of unspoiled walking trails, a distinctive mountain, refreshing air, clean water, (relatively) little traffic, thriving local agriculture and a comparatively safe community. There are those who are grateful, and aren’t afraid to express it. And by expressing it, they pass on that gratitude to the rest of us, as a precious gift. And I am grateful for them. — Marcia Passos Duffy
Marcia Passos Duffy 6
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Publishers Marcia Passos Duffy Jodi Genest Editorial EDITOR: Marcia Passos Duffy COPY EDITOR: Donna Moxley PROOFREADER: Carol Urofsky intern: Laura Denis Contributing Writers: Amy Benedict, Laura Denis, Jillian Garcia, Katrina Hall, Chelsea Harris, Becky Karush, David Kennard, Jeanne Prevett Sable, Andrea Chickering Sawyer, Tracie Smith, Willard Williams DESIGN CREATIVE DIRECTOR: Jodi Genest CONTRIBUTING ARTISTS: Nicole Caulfield, Nancy Lefko CONTRIBUTING PHOTOGRAPHERS: Emily Duffy, Jillian Garcia, Jodi Genest, Mei Genest, Katrina Hall, Michael Moore, Tara Morrison, Kimberly Peck ADVERTISING PRODUCTION: Margo Hrubec, Ron Wasko Advertising sales Jeanne Morin (603) 345-5737 distribution coordinator Jeffry N. Littleton
Contact Us: Monadnock Table, LLC, PO Box 1504, Keene, NH 03431, info@monadnocktable.com, www.monadnocktable.com, 603-357-8761, 603-358-6954 Follow us on Facebook & Twitter. Monadnock Table Advisory Board: Jacqueline Caserta, The Inn at Valley Farms; Amanda Costello, Cheshire County Conservation District; Russ Fiorey, Crescendo Acres Farm; Kate O’Connor, Keene State College. Monadnock Table is published quarterly by Monadnock Table, LLC and distributed throughout the Monadnock Region of southwestern New Hampshire. Monadnock Table, LLC supports our local farmers and food producers and aims to connect them with Monadnock Region consumers. Our goal is to inform the Monadnock community about the art and science of growing, preparing, cooking and storing local foods, to highlight local farms and food events, and to promote local foods and products. Copyright © 2013 Monadnock Table, LLC. All rights reserved. No part of this periodical may be reproduced without written consent. The publishers assume no responsibility for any mistakes in advertisements or editorial. Statements/opinions expressed in this publication do not necessarily reflect or represent those of the publishers or editor. While every effort has been made to ensure the accuracy of the information contained in this publication, Monadnock Table, LLC and Monadnock Table disclaim all responsibility for omissions or errors.
Jodi Genest
“Monadnock Table” is printed on Forest Stewardship Council™ (FSC®) Certified Mixed Credit paper manufactured with renewable energy (92% from biomass). For more information, visit FSC’s website at fscus.org. Printed by Tiger Press, an FSC-Certified printer in East Longmeadow, Mass., www.tigerpress.com.
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
Photos (l to r): Emily Duffy, Mei Genest
— William Arthur Ward
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le
“Feeling gratitude and not expressing it is like wrapping a present and not giving it.”
. www
The Gift of Appreciation
m
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Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
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Table Talk
food and farm news from the region and beyond
co-owns the restaurant with two business partners, Alice James and Ismail Samad. “We’re proud to be doing this,” she says, “since so much food is wasted.” But not all the food on the menu is gleaned from seconds. The restaurant works closely with local farmers to source a wide variety of ingredients for its gourmet menu. The restaurant is open to the public, but raised its start-up costs in the spirit of CSA, or community supported agriculture, through
Mobile Farm to Hit the Road
New Winery Opens
Drawings: courtesy David Valentine
MONT VERNON — A local seed company plans to take a farm on the road throughout the Monadnock Region this spring. Dave Valentine, owner of Valentine & Sons Seed Company & Heritage Poultry, says the company is converting a landscaping trailer to a “Gardening Rocks Mobile Farm,” complete with raised bed vegetable gardens, a chicken coop and a green roof. “The mobile farm will primarily act as an educational tool allowing folks to learn where their food comes from and how to grow their own,” says Valentine. The mobile farm will travel to schools, day camps, community centers and local events. Valentine hopes the Gardening Rocks Mobile Farm will become a tool for educators to enhance their students’ learning experience about the life cycle of plants and animals. “We are developing lesson plans and activities that include the importance of insects, composting and growing food. We believe that every child should have a hands-on experience with gardening, even if it is only once,” says Valentine. The project is funded privately by the company and “Gardening Rocks!” T-shirt sales. For updates on this project, visit its Facebook page at www.facebook.com/GardeningRocksMobileFarmTour. — MPD
a CSR model. Members purchase shares of the restaurant; in return they get a set number of meals. The owners raised 50 percent of its $120,000 start-up capital this way; the remainder was raised through a Kickstarter crowd sourcing campaign and through the co-owners’ private funds. “We also did a lot of bartering,” notes Ehrenberg, for construction, furniture, financial and legal advice. “They all were willing to work for food.” The 40-seat restaurant at 133 Main Street in Putney serves dinner from 5 to 9 p.m., Wednesday through Sunday; it does not serve alcohol, but BYOB is welcome. An additional 22-seat café that will offer soups, sandwiches and flatbreads is scheduled to open this spring. For more information visit www.thegleanery.com. — MPD
SWANZEY — When Cameron’s Winery opened late last fall, it sold out of its entire stock of wine within the first five weeks of business. The new winery is busy making more wine — a wide assortment of fruit wines including red currant, red plum, orange blossom, pineapple coconut and “Put the Lime in the Coconut.” The couple is also working on making mead (honey wine) and jams. Paul and Leslie Cameron decided to open their winery after their success in winery contests. “I have never had so much fun in my life,” says Leslie Cameron. “It’s nice being part of peoples’ lives knowing that what you’re making is part of their kitchen table.” The Cameron’s fruit wine can be found in their retail store at 649 West Swanzey Rd., and local markets including the Harvest Market, Paul’s Market and Brewtopia. The winery also has a delivery service. Cameron’s Winery and tasting room is open Tues.-Thurs. 10 a.m.-6 p.m., Fri. 10 a.m.-7 p.m., Sat. 10 a.m.6 p.m. and Sun. 10 a.m.-4 p.m. Learn more at www.facebook. com/pages/Camerons-Passion-for-Wine-Making. — Laura Denis
Send your Table Talk news to: Marcia Passos Duffy, editor@monadnocktable.com. Please put “Table Talk” in the subject line. 8
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
Photo: courtesy Cameron’s Winery
PUTNEY, Vt. — To “glean” means to gather any leftover crops after the harvest. For the restaurateurs of The Gleanery, a new restaurant in Putney, Vt., the term means so much more. Gleaning pertains not only to the way the owners source the food, but also to the way they raised money to open the restaurant’s doors and to their commitment to buying local: from the food to the tables and dishes handmade by local craftspeople. The restaurant, which opened its doors on December 12, 2012, gets some of its ingredients for entrées through “seconds” from local farmers. This is produce that otherwise would have gone to waste in the fields, says Elizabeth Ehrenberg, who
Photos: courtesy The Gleanery
The Gleanery Restaurant Opens in Putney
the good egg from cage-free chickens
Our egg sandwiches are great because the chickens come first. They’re local, free to roam, and fed an all-vegetarian diet. Add some naturally-cured bacon or ham, and that’s breakfast!
Hand Dyed Yarns Including Local Alpaca Yarn • Custom Dyeing Available • Wholesale Inquiries Welcome
Join Us at the NH Sheep & Wool Festival May 11 & 12, 2013 Deerfield Fairgrounds
Shop online: Nightingalefibers.com
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Q: What’s the difference between learning and fun at Kids on Campus?
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The world’s first bio-feedback-enabled infrared sauna – Arriving March 15!
Your first through eighth grader will experience fun, hands-on learning this summer on the KSC campus!
July 15 - 19, July 22 - 27, July 29 - Aug. 2, Aug. 5 - 9 Choose morning and afternoon half-day sessions. Extended morning and afternoon care is available.
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Bubble Festival, Animal Survival, Junior Chefs, Legos, Rockets, Roller Coasters, Yoga, Geocaching, Web Page Design, Poetry, Puppets, and more! Registration begins March 11!
Keene State College
Continuing Education and Extended Studies Elliot Center, first floor • 229 Main Street • Keene, NH 03435 603-358-2290 • www.keene.edu/conted/kids/
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
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The Hand and The Needle with Joan Morris • August 1 - 4 •
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Help us become a leading resource for community, environmental, economic, physical and social well-being within the Great Falls region.
A Fine thread with Kate Larson
For information and to join:
North Country shifu with Velma Bolyard • August 9 - 11 •
All About Locks with Kate Larson
• August 17 - 18 •
www.longridgefarm.com 603-313-8393 • Westmoreland, NH 10
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Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
Fresh & Local.
Ask a Farmer your questions answered by Monadnock area farmers
Member FDIC
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www.walpolebank. com
Q: Which types of vegetable seeds need to be soaked before planting? And how long should these seeds be soaked?
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Extraction Services 9 – 4 Tuesday & Wednesday Beeswax Candles Thursday 11 – 7 BeeKeeping Supplies
In general, vegetable seeds do not need to be soaked. But some seeds, such as parsley, can take three or more weeks to germinate; soaking speeds up the process. Soak seeds in hot (170°F–210°F, but not boiling!) water for up to 24 hours before seeding. I also like to soak pea and bean seeds to get a jump start on germination. The night before planting, place them in a container and cover with plenty of warm water, as they will soak up a lot of water overnight. Don’t forget to label each variety if you’re planting more than one. Drain off excess water and cover them with organic soil inoculants (called rhizobacteria, which you can buy in a nursery supply store or online). These symbiotic bacteria will help your plants to fix nitrogen from the air into a plantavailable form of nitrogen.
and by appointment
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Bee Tree Farm & The New Hampshire Honey Bee A Service-Disabled-Veteran-Owned Small Business
Apiary & Beekeeping Supply, Co. LLC 138A Alstead Hill Road, Gilsum, NH 03448 PH: 603-354-8019 e-mail: info@nhhoneybee.com Website: www.nhhoneybee.com A Service-Disabled-Veteran-Owned Small Business
Pasture-Raised Chicken, Turkey, Pork & Eggs 100% Grass-Fed Beef & Lamb Farm Store Open Saturdays 10-3 Year-round
Q: We are thinking of keeping ducks in our backyard. We live in Keene and have neighbors close by. What kind of fencing do you recommend to keep them in our yard? A: David Kennard, Wellscroft Fence Systems, Harrisville:
Have a question for our farmers? Send it to askafarmer@monadnocktable.com.
WalpoleValleyFarms.com • (603) 756-2805 • 663 Wentworth Rd., Walpole, NH 03608
Crescent Farm Photos: Dreamstime, courtesy David Kennard
If you are not planning on keeping the ducks through the winter, an electrified poultry net is an easy and affordable solution. The netting is quick to set up, can easily be moved and can be expanded with additional lengths of net. Netting is a psychological fence and not just a physical one, and must be kept electrified at all times to be effective. Warning signs should be hung on each side of an electric fence to caution your neighbors. If the ducks are to be kept year-round, you should consider a permanent perimeter fence of a 2” x 4” woven wire mesh with an electric top strand to keep out climbing predators. This type of fence requires wood posts and corner bracing, costs more per foot and is more difficult to install. The upside is a permanent fence that will last for years with little maintenance. T
Tom and Sheldon Sawyer, Owners
Jersey & Jersey Cross Hamburger Roasts • Other Cuts (as available)
420 Wentworth Road, Walpole, NH
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
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Future Farmer
Farmboy Stuff
Trees for Sale: Blue Spruce, Norway Spruce, others Construction & Landscaping Services • Garden Design & Build Cut Flowers for Events • Veg. & Perennial Starts (spring & summer) Office: 603-547-8947 • Cell: 508-612-3864 • Francestown, NH
Ad 1: Stonewall Farm Spring’13 Monadnock TableRick IssueGoetting owner/operator - CSA and Summer Camp
rick@farmboystuff.com
Sarah Lynn Cody
STONEWALL FARM 603. 357. 7278 www.stonewallfarm.org Registration for summer campers ages 4 through 15 begins March 11th
Family owned and operated since 1997 Ad 2: Stonewall Farm Spring’13 Monadnock Table Issue - Horse Drawn Sap Gathering Contest
EQUINE • FARM • PET
Horse Drawn Sap Gathering Contest Chick Days are Coming! MARCH 23 RD 2013 • Put in orders now! Chicks will arrive weekly, 10AM START TIME beginning at the end of March
of from draft horses • Teams Choose a wide variety of standard & rare breeds compete at gathering of chickens,maple geese, ducks, turkeys, & guinea hens sap. Fun for all ages. Sugar • Laying hens, meat birds, & bantams house and farm stand open. • Fresh eggs every Information at morning! • www.stonewallfarm.org Natural tick controlorin your backyard 603-357-7278.
8 Whittemore Farm Rd • Swanzey, NH • 877-358-3001
12
13 Years Old • Monadnock Regional Middle School Farming Interest: Beef Cattle
S
arah Cody has been involved in the 4-H Beef Program for four years as a member of the Pitcher Mountain 4-H Club in Stoddard. She currently owns three beef animals — two red Angus heifers and one Simmental steer — that she keeps at the Plante Farm in Chesterfield. “I got started with (beef cattle) through my friends at 4-H,” says Cody. Cody faithfully visits the farm every day after school to work with her animals and take care of them. She says she loves to show her animals at county fairs and hopes Sarah Cody faithfully to be able to show all three of her beef cattle in visits her three farm the 4-H Show at Eastern animals every day after States Exposition in the school at a farm in fall. She attended Eastern States in September as the Chesterfield. herdsperson for the New Hampshire 4-H Beef Team. Not only does she love to raise and show beef cattle: This 13-year-old also loves to cook. She was a member of the New Hampshire team that participated in the “4-H Beef Cook Off.” “This event was a lot of fun,” says Cody. “We were given a cut of meat and had to cook it along with some vegetables, and had to present it on a plate to the judges. All three members of our team had to talk to the judges about how we prepared our meal,” she says, adding that her team placed fifth in the contest. “I hope we can do it next year.” In addition to showing her beef cattle, Cody often shows a leased dairy animal and her rabbits. She is also very involved in the Pitcher Mountain Shooting Sports Club. Sarah Cody hopes that one day she can keep all of her animals on her own property. Her dream at the moment is to expand the size of her herd and improve her cattle. “I’d like to show in a large show, like the Livingston Exposition” in Louisville, Kentucky, she says. T — Interviewed by Andrea Chickering Sawyer, Extension Educator, 4-H Youth Development, Cheshire County Cooperative Extension.
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
Photos: Mei Genest, Andrea Chickering Sawyer
CSA shares still available Sign up today for organic veggies all summer!
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that first sip of hot chocolate hits your stomach and warms you instantly? That feeling can only be described as dull and uninspiring compared to the back flip your insides perform when you first try Habañero Cinnamon Hot Chocolate from Unbridled Chocolates in Marlborough. It is one of the delights at the shop that incorporates the spicy pepper in the mix. Chocolatier Alan Crofut also uses all-natural, all-organic cocoa in his sweets, which contain no preservatives or additives of any kind. Unbridled Chocolates has been in business since 2000, when Crofut first tried tempering chocolate and making his own candies. Before that, he owned a computer repair and DVD rental store and was looking for a change of lifestyle. Crofut read about tempering chocolate — the art and science of making chocolate confections, which if performed correctly, results in consistently small cocoa butter crystals and a velvety smooth taste — and was hooked. He realized that if he could make high quality chocolate, while bypassing preservatives for the sake of flavor, he could “make two people happy: the customer and myself. Making confections is how I keep myself happy — the coolest way that I can think of to be of service,” says Crofut. Crofut often takes his chocolate on the road, working many trade shows, often with the help of his son Garrison. There is a high demand for his specialty items in places outside of New England. So why settle in New Hampshire, just off Main Street in Marlborough? “I like the people here the most out of any place I have been. I have never felt as comfortable as I do here,” says Crofut. Unbridled Chocolates doubles as a storefront currently carrying 25 different items for sale, and a specialty restaurant. Crofut’s chocolates are also available at Hannah Grimes Marketplace in Keene. Unbridled Chocolates is open weekdays 11 a.m.-6 p.m. and weekends 8 a.m.-3 p.m. Brunch is served on the weekends from 8 a.m. to noon. Crofut offers a “LocaVore Dinner” on Saturdays beginning at 6:15, by reservation only. Parties, wine and chocolate tasting are also available upon request and reservation. For more information visit www.unbridledchocolates.com. T
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Springs Eternal
A Keene resident makes a monthly pilgrimage to g
A
by Amy Benedict
•
fter a vigorous dance class I realized I’d forgotten to bring water, and my friend offered me a drink from her stainless steel bottle. Thirsty, I gratefully accepted, and was delighted to find that the water tasted good. She told me that it came from the Gilsum Spring; I smiled in recognition because that’s where we get our drinking water too. Both residents of Keene, we went on to share not only our appreciation for the delicious water, but also for the pilgrimage up into the pine wooded hills to get it … from the source. When my family moved here 15 years ago we wondered what folks were doing squatting by the side of the road alongside Route 10 in Swanzey. It turned out to be the site of the Yale Forest spring. Since we were paying for bottled water and Brita filters, we thought we ought to give this free local option a try. But we weren’t crazy about being so near the busy road, especially with little kids, so that didn’t last long. Ecologically we know that bottled water is a nightmare. Municipal water supplies, including Keene’s, are cleaner and more stringently monitored than most bottled water on the market. But, I really can’t get used to the taste of chlorine in my drinking water, having lived most of my life without it. For a few years we filled jugs at the reverse osmosis machine at the Brattleboro Co-op. Then one day someone told us about the source on Spring Road in Gilsum. With our four 5-gallon jugs in tow, we’ve been driving up to the “Gilsum Spring” (which is actually the overflow from a private artesian well) at least once a month for the past seven years. I think it’s fair to say it’s one of our favorite chores, and when friends and family visit from afar we like to take them along. Alongside a public roadway across from the river, there’s a pipe that runs with crystal clear water. No sign. Nothing. The water falls onto rocks and sand before draining under the road and cascading down the hillside to the river below.
Ph
My family’s practice of collect like a natural extension of ou for eating local and organic w
Grateful for clear spring water Dorothy Carrien of Winchester, also gets her water from the Gilsum Spring. Carrien is no stranger to spring water, she grew up on a little farm in Rhode Island that had a spring. She remembers the long-handled tin cup that she and her friends would use to get Left: Author Amy Benedict fills a jug with water from the Gilsum Spring. Top right and bottom left: Families gather spring water in Harrisville.
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Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
get her family’s drinking water from a local source
hotos by Michael Moore drinks when they played outside. Eventually her father piped the strong flowing spring water into the house. So several years ago while living in Keene, Carrien was happy to hear about the spring in Gilsum and began collecting milk crates with gallon jugs to fill there. She’s since bought a home with its own well not far from the Yale Spring, but she and her 18-year-old daughter Karen still make the trip up to Gilsum because, she says, “We like that water. Poland Spring pales in comparison!” Carrien always says “thank you” when gathering water, she says; she feels grateful for the generosity of the owners who allow people to come and collect such good, fresh, clean water. Free spring water at Harrisville General Store Along with Gilsum and Swanzey, there is one more popular local spring water source in Harrisville. The Harrisville General Store sells three different sizes of Poland Spring bottled water. But there’s also a large beautiful glass dispenser on the counter with a sign that reads “Free Harrisville Spring Water.” Folks can use one of the coffee mugs or pay 20 cents for a compostable cup. Laura Carden, Harrisville General Store’s manager, says the staff takes turns visiting the nearby spring to make this local alternative available to the store’s patrons. The town bought the land beside and above Skatutakee Road where the outflow is located. The water is periodically tested for bacteria and the results are posted. During a storm or power outage everyone in town knows they can go to the spring for water, Carden says.
ting spring water feels ur efforts and preference when we can.
Counting my blessings for spring water I am moved by these stories of local people gathering their own water at the source. I’m also inspired by the beauty and nature of water. Learn More:
Water is archetypal and elemental. In one of my favorite fairytales, The Magic Lake at the Edge of the World, the dying prince can only be healed with a drink from this special lake. Sometimes, when I’m hefting the jugs into the back of our Honda, I’m reminded of National Geographic images of Bedouin women carrying water Three regional sources for on their heads as they walk free spring water: great distances. I feel a • Spring Road, Gilsum humbling connection and • Skatutakee Road, Harrisville count my blessings. • Route 10, Yale Tourney Forest, My family’s practice of collecting spring water Swanzey feels like a natural extension of our efforts and preference for eating local and organic when we can. When I fill my bottles at these regional sources I marvel at the steady, gushing abundance that flows before and after me — sometimes as fast as a gallon every five seconds! We are very fortunate to have enough forested and thoughtfully developed land to maintain the healthy ecology of our water cycle. Gov. John Lynch proactively created a Water Sustainability Commission to ensure that it remains so, far into the future. So, join me in raising a glass and toasting this precious treasure that falls from the sky, flows through our local streams and rivers and springs from the earth! T Amy Benedict is a certified Life-Cycle Celebrant who creates weddings and other ceremonies to celebrate and cultivate our flourishing lives. Find her at www.marigoldceremonies.com. Editor’s Note: Please note that roadside springs are not monitored and regulated as public water systems. “Users should check with the local health department or health officer to see, first, whether they monitor the water on a regular basis,” suggests Paul Susca of the Drinking Water and Groundwater Bureau at the NH Department of Environmental Services (DES). If local departments do not test the water, the DES recommends the water source be tested independently for the full range of contaminants, particularly if the water is to be used frequently; if the water is only used occasionally, testing is still important but it can be tested for a shorter list of contaminants. Susca says that the water should also conform to the Safe Drinking Water Act standards. For more information visit: www.des.nh.gov.
Save our Ground Water: www.saveourgroundwater.org • NH Water Sustainability Commission: www.nh.gov/water-sustainability Ashuelot Valley Environmental Observatory: www.aveo.org • Find a Spring: www.findaspring.com
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
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A Lot of Work, but So Much Fun By Becky Karush
C
Energetic transplants put down roots
It should be noted that the couple bought Mayfair Farm and relocated to New Hampshire just over a year ago. They had been farming together in South Carolina for about five years when they decided to make the change, in part to be close to Heffron’s parents, who live nearby. Heffron and Thompson had spent time in New England in their twenties, too, and both longed to be back in the region. In their first 12 months on the farm they ran a meat CSA (community supported agriculture operation) offering pastured chicken, turkey, lamb, pork, beef and eggs; opened a commercial kitchen with Heffron’s mother, a professional chef, producing biscotti, gluten-free almond cakes, quiches, frozen enchilada dinners and other items; made their own gourmet sausages using fresh, local ingredients; and turned acres of storm-damaged forest into bucolic pasture. Oh, and they built a stone-ringed plateau at the top of one pasture with a pristine view of the Nubanusit River to serve as a site for future farm dinners. And they had their second child a month after they moved. The couple walks along the edge of the young orchard to a patch of woods cleared by their enthusiastic pigs. Their little black terrier, Scott, tumbles along at their heels. “He lives to tease the pigs,” says Heffron. Sure enough, at the 18
Craig Thompson and Sarah Heffron are having a great time running Mayfair Farm.
border of the next electric fence, a sudden squeal and sharp snort sends the six or so feisty porkers in all directions. Thompson laughs. “I’ve always said that pigs would make the best road buddies, if you ever took a road trip with livestock. Cows are too dopey and sheep are too skittish, but pigs got so much personality, you could really have a good time.”
More plans for the farm
The couple did, in fact, take a road trip with many of their animals when they traveled north. Now the creatures (plus some new ones) and their imaginative, talented, energetic owners are settling into the curves and slopes of Mayfair Farm. The wise-eyed breeding sows have their new barn. The sheep have the pasture; the two self-possessed Maremma sheepdogs, Thelma and Louise, have their hollows along an old stone fence. The older pigs take shelter in the woods, while the piglets will live in the hoop house until the warmer weather. The couple has more plans, too. They want to expand the farm store and the kitchen, build a meat-curing room, get some vegetables into production, lead more farm tours, and generally compose their farm so that the land, animals and farmers support each other in all they do. “It’s been great,” Heffron says simply. Thompson adds, “So much fun. A lot of work, and so much fun.” T Becky Karush is a freelance writer who lives in Swanzey with her husband, Bob, her new son, Gus, and 17 chickens. Mayfair Farm • 27 Clymers Drive, Harrisville, N.H. • 603-827-3925 mayfairfarmnh@gmail.com • www.facebook.com/MayfairFarmNH. The self-serve farm store is open seven days a week from 7 a.m. to 7 p.m.
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
Photo: Kimberly Peck
raig Thompson and Sarah Heffron walk up Clymers Drive in Harrisville, a few hundred yards from the heart of Mayfair Farm. Behind them, the cozy farmhouse keeps company with the large steamy kitchen across the driveway, the spacious new pig barn to the north, and the soon-to-beraised hoop house farther on. They stop at the end of a long row of young fruit trees. “This is the most exciting part of the farm,” says Thompson. “Our new orchard. Apple, peach, strawberries, raspberries.” “It will be a pick-your-own orchard,” adds Heffron. “It will give people another reason to come here, see the farm and what we do.” Thompson’s sentence picks up where Heffron’s leaves off: “It’s a long-term project, a real symbol that we’re here and going to be here for a long time. An orchard is forever. It’s really fun.” Heffron nods in agreement. Her smile is kind and full. “So much fun,” she says.
Connolly Brothers Dairy Farm Our own raw milk*, ice cream, and farm-raised meats. Composted manure available.
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and local fruits and produce whenever possible. Annie’s lines of jams, preserves, fruit butters and marmalades are created in our local homestead licensed kitchen. Find us at the Jaffrey Farmer’s Market on Saturdays from 9 -12 (June-Sept. at Coll’s Farm Stand parking lot). Our products can also be found at Hannah Grimes as well as many local fairs. Tasting events upon request.
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Cooking, Eating and Dreaming, with a Side of Writing By Chelsea Harris
What is soup? What, really, is bread?
What if someone told you to write a poem or short story that is a salad? Where would you begin? These are questions people rarely — if ever — ask themselves as they sit down to enjoy a hearty lunch at a local restaurant, or at their own kitchen table. But these are questions we must ask ourselves as writers in Jeff Friedman’s class, “Cooking, Eating and Dreaming,” offered at Keene State College. Every Monday and Wednesday at 4 p.m. we explore everything food has to offer — not just filling our bellies and giving us satisfaction. We ask ourselves harder questions — such as what food really is. We explore new modes of eating, try our hand at making food, and, best of all, learn to use the lessons food teaches us in our writing.
Food — for more than eating
excludes beans, dairy, bread and sugar. This couple thrives on meat, fruits, vegetables and water. They brought in a “Paleo chili,” made of mainly hamburger, tomatoes and sweet potatoes. For dessert, we enjoyed sticky no-bake chocolate and date cookies. Who knew eating like a caveman could taste so good? Then we met Mary Jensen, the recycling coordinator at Keene State College, who lives off the land like a modern day Pilgrim. She makes her own yogurt from milk that she personally watches a farmer get from a local grass-fed cow. Her jams are made from elderberries and blueberries she forages within a 10-mile radius of her home. Next, we had a bread-making lesson, taught by two dietetic interns at the college. Not only did we make, shape and taste bread, but learned exactly how bread is made and where the grains in the bread originated from.
Cooking improves Cooking, eating, dreaming, writing: How are all of writing these things connected? I’ve discovered that many If all this sounds like too senses — smell, touch, taste — come into play much fun to have in a when you’re dealing with food. Obviously, right? college class, you’re right! Although, you wouldn’t believe what those senses Which is why I recomcan do when you apply them to your writing. They mend this class to anyone can enrich your writing, adding a more sensual feel with a love of food and a to your pieces. creative mind. By incor One exercise we tried in class that helped me porating aspects of food understand this concept was to slowly eat a piece — such as smell, taste and of chocolate. First, we were told to pick it up, touch texture — into my stories it, smell it, examine all of its dents and grooves. Students at KSC’s “Cooking, Eating and Dreaming” class and poetry, my writing has Then we ate it piece by piece, letting it melt on become more expansive. our tongues or chomping it with one bite, whatever learn about the many dimensions of food. It has added layers, like an we chose. We were told to write a poem afterwards, onion, to my work, making it more interesting and sensual. on whatever came to our minds, about chocolate; what I wrote If you’d like to add an element of food to your own writing, became one of my more sensual and descriptive pieces. try this: Go to the grocery store, or even your own pantry, and pick something up — an apple, hot chocolate mix, a jar of pickles New ways of eating — smell it, bite it, let it sit on your tongue. Use food as a writing Along with learning new ways of writing about food, “Cooking, prompt to inspire you. Eventually your writing will write itself. Eating and Dreaming” is also about new ways of thinking about Through this class, I’ve realized adding this idea of food to my food. The class is a hands-on experience: We prepare and feast on pieces has ultimately made me a better writer, and given me a new an array of meals and meet with a wide variety of speakers, each passion for food I never knew I had. T introducing a new way of eating. For instance, Katherine Tirabassi, an English professor at Keene Chelsea Harris is a junior at Keene State College, studying both film and State College, and her husband, Dan, spoke to us about the Paleo English with a concentration in writing. diet, also known as the “caveman” way of eating — a diet that 20
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
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wichlandwoods.com (603) 357-2758 • Keene, NH 03431 Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
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Spring Recipes By Katrina Hall
Kale with Green Olives & Lemon Slices
3/4 cup canola oil 1/3 cup molasses 1 large egg
I’m going green: Green for lazy moments under the canopy of newly unfurled leaves, for walking on mossy trails, for armloads of amazingly fresh leafy greens. Packed with vitamins, kale is the perfect spring vegetable for breakfast, lunch or a light dinner.
Local ingredients available in spring: egg Heat the oven to 350°F. Line two baking pans with parchment or foil. In a large bowl whisk together dry ingredients, set aside. In another bowl combine sugar, oil and molasses. Mix for five minutes. Next add egg and mix to combine.
Servings: 2
Local ingredients available in spring: kale Place all ingredients in a heavy bottomed pot over medium heat. Bring to a simmer, cover and gently cook 10 minutes. Taste and adjust seasonings before serving alone or topped with a poached egg.
Carrot Soup with Fresh Ginger
Here’s the perfect soup to recharge your health through fickle spring weather. Servings: 4 cups 2 cups water 2 cups chicken or vegetable stock 1 1/2 cups carrots, peeled and sliced 1 celery stalk, sliced 1 heaping tablespoon fresh ginger, peeled and diced 1/2 teaspoon fresh thyme Salt and freshly ground black pepper, to taste 1-2 tablespoons fresh dill and parsley, chopped 2 tablespoons Parmesan cheese, shaved
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Add dry ingredients to wet ingredients gradually, mixing until the dough comes together in a ball. If it’s too dry, add a little water, one tablespoon at a time, until dough forms a ball. Local ingredients available in spring: chicken or vegetable stock, carrots, thyme, dill, parsley Place water, stock, vegetables, ginger and thyme in a large saucepan. Bring to a boil, reduce heat and simmer 20 to 30 minutes or until carrots are tender. Remove from heat and season with salt and freshly ground black pepper. Purée soup with immersion or tabletop blender. Garnish with chopped herbs and cheese before serving.
Using a small scoop or two teaspoons, scoop dough onto baking sheets, placing 12 cookies on each pan. Gently press dough balls to flatten slightly then sprinkle with sugar. Bake for 11 minutes. Cool on pans for a few minutes before removing to racks to cool completely. T
Crackly Spice Cookies These are delightfully spicy cookies, perfect with a cup of tea while you await spring’s arrival. Yields: 24 cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda Kosher salt, a pinch 2 teaspoons ground cinnamon 2 teaspoons ground cloves 1/2 teaspoon ground nutmeg 3/4 teaspoon ground ginger 1 cup sugar, plus additional for sprinkling
Katrina Hall, who founded the Hancock Farmers’ Market in 1990, formerly worked as a chef, herbalist and baker. In 2008, she started a food blog, “She’s in the Kitchen,” where her passion for cooking, photography and food has finally found a home.
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
Photos: Katrina Hall
3 cups kale, torn and packed 3/4 cup water 10 large green olives, pitted 4 slices lemon 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper
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Farm Directory
*Certified Organic
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Telephone area code is 603 unless otherwise noted.
Nancy Lefko, a mixed media collage artist, works from her home studio (www.mycollageart.com) in Peterborough, where she lives with her husband and three sons. She teaches online workshops and is on faculty at the Sharon Arts Center School of Art & Craft. Her work is available online through Etsy.com.
The 1780 Farm (818) 929-2901, CSA, Farmstand, PYO; Chicken, Herbs, Meat (Beef, Pork), Vegetables. Dublin Dana Farm Honey, Vegetables, danafarmdublin@gmail.com. Farmer John’s Plot 289-5927, CSA, Farmstand; Eggs, Pickles, Turkey, Vegetables. Morning Star Maple Sugar House 563-9218, Maple Syrup & Products. Oxbow Farm 563-7991, Chicken, Eggs, Meat Birds, oxbowfarmnh.com. Fitzwilliam Boulder Meadow Farm 585-3461, Llamas, Sheep, Wool Processing, bouldermeadowfarm.com. Damon Farm 585-7228, Cheese, Cream, Milk (Raw), Ice Cream, Yogurt. Patchwork Southdowns 585-9814, Meat (Sheep), Wool. Tracie’s Community Farm 209-1851, CSA, Farmstand; Cheese, Eggs, Fruit, Plants (Flower, Herb), Vegetables, traciesfarm.com. Webb Hill Farm 585-3442, Herbs, Vegetables (Starter Plants). Francestown Green Ledge Farm 547-3454, Chicken, Meat (Grass-Fed Beef*), greenledgefarm.com. Lost Village Farm 547-3509, Meat (Grass-Fed Beef). Rocky Meadow Farm 547-6464, Meat (Grass-Fed Beef). Gilsum Bee Tree Farm & The New Hampshire Honey Bee 354-8019, Beekeeping Supplies, Honey, nhhoneybee.com. Ridge View Farm 352-9044, Plants (Bedding, Seedlings), Vegetables, simplesite.com/ridgeviewfarm. Greenfield Pamomile Fine Handmade Soaps 547-2198, Herbal Soaps, pamomile.com. Spring Pond Farm 547-2964, Farm Tours, Farm Shop; Alpacas (Registered Huacaya Breeder), Garments (Hand-Knit), Yarn.
Greenville Darling Hill Community Farm 878-3130, CSA; Eggs, Herbs*, Vegetables*. Washburn’s Windy Hill Orchard 878-2101, PYO (Apples & Pumpkins); Fruit, Vegetables. Hancock Amor Fati Farm & Mill CSA; Eggs, Vegetables*, amorfatifarmandmill.com. Brimstone Hollow Farm 525-3070, Felt, Fleeces (NH-Made Romney), Meat (Lamb), Roving (Natural & Hand-Dyed), Yarn (Handspun). Hand Drawn Farm 933-0179, CSA, Vegetables*. Longview Forest Products 525-3566, Maple Syrup. Mountain View Farm 525-8005, Maple Syrup, Products (NH-Made), Vegetables. Norway Hill Orchard 525-4912, PYO; Apples. Harrisville Farwell Farm 209-1544, Turkey, Meat (Beef, Pork).
Mayfair Farm • 827-3925 mayfairfarmnh@gmail.com Self Serve Farm Store Open Daily Catering & Farm Dinners; Artisanal Sausage; Eggs, Meat & Poultry; Prepared Food & Pastry. www.mayfairfarmnh.com
Mayfair Farm 827-3925, Chicken, Meat (Beef, Lamb, Pork), Turkey, mayfairfarmnh.com.
Railroad Express Sugar House 827-3245 (call first), Maple Syrup & Products. Wellscroft Farm and Wellscroft Fence Systems, LLC 827-3464, Eggs, Meat (Lamb & Goat). Hillsborough Bit O’Heaven Fiber Farm 464-4392, Roving (Hand-Painted), Wool (Alpaca, Angora & Mohair), Yarns (Handspun). Clark Summit Alpacas 464-2910, Open Farm Days; Handmade Items, Roving, Yarn, clarksummitalpacas.com. Rosewood Farm 464-2590, Farmstand; Vegetables, farmsteads-ne.org. Western View Farm 464-3015, Meat (Freezer Lambs), Roving & Yarn (Shetland). Winter Hill Farm Store 428-7379, Farm Store; Dairy Products, Flowers, Honey, Meats, Maple Syrup, winterhillfarm.com. Jaffrey Boutwell Sugar House 532-7621, Maple Syrup. Coll’s Farm Market & Deli 532-7540, CSA; Eggs, Maple Syrup & Products, Vegetables. collsfarmllc.com. Hijinks Farm 562-5775, Farmstand; Eggs*, Fruit*, Honey, Maple Syrup, Vegetables*, hijinksfarm.com. Monadnock Sugar House Maple Syrup & Products, monadnocksugarhouse.com. Wild Star Farm 532-2434, Meat (Rabbit), Vegetables.
Monadnock Monadnock TableIt’s TableIt’s Local! Local! •• www.monadnocktable.com www.monadnocktable.com •• Spring Spring 2013 2013
Illustration: Nancy Lefko
Acworth Acworth Village Gardens 835-7986, Eggs, Vegetables. Blueberry Acres 835-2259, PYO; Blueberries. Knight Farm 835-9077, Beef, Cheese, Pork, Yogurt. Squatters Farm 970-560-2574, Eggs, Vegetables. Two Girls Farm Beef, Chicken, Eggs, Garlic, Pork, twogirlsfarm.org. Alstead Alstead Center Farm 835-2937, CSA, alsteadcenterfarm@gmail.com. Bascom Maple Farm 835-6361, Maple Syrup & Products, bascommaple.com. Beryl Mountain View Farm 835-2246, Farm Campsites; Grass-fed Beefalo Freezer Meat & Sides, Honey, berylmtnviewfarm@comcast.net. Comstock Family Farm 835-6182, Farmstand, PYO; Fruits, Vegetables, comstockfamilyfarm.com. Days Natural Family Farm 209-9133, Chicken, Duck, Eggs, Meat (Goat, Rabbit). Dustin’s Sugarhouse 835-6070, Maple Syrup & Products. Flying Cloud Dairy 835-2519, Cream* & Milk* (Raw). Kercewich Farm 835-2520, Cream & Milk (Raw), Maple Syrup & Products, Meat (Grass-Fed Beefalo, Lamb & Pork), Turkey, Yogurt (Raw). Merrymeeting Farm 313-6059, Chicken, Eggs, Meat (Beef). Sanctuary’s Alpaca Farm 756-3410, Alpacas, Fiber, sanctuarysalpacafarm.com. Sunset Farm 835-6210, Flowers (Cut), Vegetables. Village Roots CSA 477-5533, Herbs, Vegetables. Antrim Brimstone Woods at Liberty Farm 588-6539, Eggs, Goat Milk Products, Meat (Chicken, Pork). Hidden Hill Farm Alpacas 588-3320, Alpacas, Breeding Stock, hhfalpacas.com. Tenney Farm 588-2020, Eggs, Fruit, Vegetables, tenneyfarm.com. Windfall Farm 588-3296, Farm Shop; Eggs (Free-Range), Fleeces, Flowers (Cut), Turkeys*, Vegetables, Yarn, windfallfarmnh.com. bennington Back Mountain Beefalo Farm 289-6846, Meat (Beef, Pork),Turkey. Chesterfield Hubner Farm 363-4675, Meat (Beef).
Some farms are open seasonally. Please call ahead.
Holland Farm 673-0667, Farmstand; Eggs, Goat Products (Cheese, Milk & Soap), Vegetables, hollandfarmcsa.com. Lull Farm 673-3119, Berries, Eggs, Vegetables, lullfarmllc.com. McLeod Bros. Orchards 673-3544, Apples, Pumpkins, Vegetables, mcleodorchards.com. Miracle Acres Farm 673-9077, Honey, Maple Syrup, miracleacresfarm.net. Trombly Gardens at Sunny Prairie Farm 673-0647, CSA, Farmstand; Eggs, Fruit, Meat (Beef, Pork), Vegetables, tromblygardens.com. Nelson Elemental Designs Fiber Arts 847-9763, Fleece, Lambs, Roving, Sheep (Romney),Yarn (Handspun and Cheshire Sheep).
Elemental Designs
Nelson, NH • 847-9763 Romney sheep/lambs, fleece/roving. Locally spun Cheshire Sheep Yarn in dyed & natural colors. Knitting kits, handspun yarns, handmade items. Felted blankets, sheepskins. Hidden Birch Farm 827-2950, Chicken, Eggs, Meat (Goat), Turkey, hiddenbirchfarm.com. Holland Homestead Farm 827-3025, Goat Products (Cheese, Milk, Bath & Soap Items). New Ipswich Amazing Flower Farm 878-9876, Fruit, Plants (Annuals, Perennials, Starter Vegetables). Cargill Farm 769-7114, Fruits, Vegetables. Sleeping Monk Farm Alpacas LLC 878-2183, Alpacas, Batts, Fleeces (Raw), Products (Felted Sheets, Finished Goods), Roving, Yarn, sleepingmonkfarm.com. Smith’s Berries 878-1719, PYO (Blueberries). Winter’s Summer Home Farm 291-0459, CSA; Vegetables. Peterborough Dancing Dog Farm Milk (Goat), dancingdogfarm.wordpress.com. Far Sight Farm 924-4333, Chickens (Pasture-Raised). Nubanusit Neighborhood & Farm 924-3850, CSA, Tours First Sunday of the month, 2-4 pm, peterboroughcohousing.org. Rosaly’s Garden & Farmstand 924-3303, Farmstand, PYO; Fruit*, Herbs*, Vegetables*, rosalysgarden.com. Sunnyfield Farm 924-4436, Chicken, Eggs, Meat (Beef, Lamb, Pork), Milk, Vegetables, sunnyfieldfarm.org. RICHMOND Ewe Mountain View 239-8008, Bunnies (Angora), Eggs, Fleeces. Rindge Fairmont Farm 899-5445, Fleece. Fieldstone Farm 899-6009, Maple Syrup.
Sunflower Field Farm 899-2817, Cut Flowers, Herbs, Maple Syrup, Vegetables. White’s Farm Stand 899-5000, Farmstand; Maple Syrup & Products, Vegetables. Sharon Alpacas of Kilblaan Farm 924-6113, Alpacas, Fiber, kilblaanfarm.com. Spofford Double R Alpacas Farm Store; Alpaca Breeding and Sales, doubleralpacas.com. Stoddard Pitcher Mountain Blueberries 446-3655, PYO (Wild Blueberries). Pitcher Mountain Farm 446-3350, Chicken, Eggs, Meat (Beef). ShearLuck Farm 847-9708, Meat (Lamb), Wool. Sullivan Bo-Riggs Cattle Company 352-9920, Meat (Beef, Lamb). Hollow Oak Farm 847-3417, Meat (Beef, Lamb), Vegetables, Wool (Felting Supplies, Rovings, Yarn). Moon Meadows Farm 847-3291, Meat (Boar, Goat), moonmeadowsfarm.com. Surry Crescendo Acres 352-9380, Farm Store; Maple Syrup & Products, crescendoacres.com. Surry’s Wild & Woolly Farm 352-7193, Eggs. Swanzey Imagine That HONEY! 381-1717, Honey. Stowell’s 352-8059, Custom Meat Services (Curing, Slaughtering, Smoking, Wrapping), Meat (Beef, Pork). Temple Autumn Hill Farm 878-0802, Fruit*, Vegetables*. Ben’s Sugar Shack 562-6595, Maple Syrup & Products. Connolly Brothers Dairy Farm 924-5002, Eggs, Ice Cream, Meat (Beef), Milk. Fiber Dreams Farm 396-9136, Dyes, Fiber (Batts, Felt, Roving, Yarn), Rabbits (Angora), Sheep.
Herban Living Farm 878-0459, Chicken, Eggs, Herbs, Meat (Beef), Vegetables, herbanlivingbandb.com. New Field Farm 878-2063, Blueberries, Vegetables, newfield.locallygrown.net. Nomadic Farms 547-5389, CSA. Temple Mountain Beef 878-4290, Meat (Beef). Troy East Hill Farm 242-6495, Chicken, Honey, Meat (Beef, Lamb, Pork), east-hill-farm.com. Monadnock Berries 242-6417, PYO; Fruit, Vegetables, monadnockberries.com. Tri-Well Farm 313-3264, Cheese (Artisan Goat Milk), Goat Milk (Raw), triwellfarm@gmail.com. Walpole Abenaki Springs Farm 445-2147, CSA; Chicken, Fruit*, Meat (Pork), Turkey, Vegetables*, abenakispringsfarm.com. Alyson’s Orchard 756-9800, Farmstand, Fruit, PYO, alysonsorchard.com. Boggy Meadow Farm 756-3300, Cheese, boggymeadowfarm.com. Brookfield Farm 445-5104, Meat (Grass-Fed Beef*, Goat, Lamb), Milk*. Crescent Farm 756-4049, Meat (Beef, Pork). Fletcher Farm 756-4230, Hay*, Milk*. Homestead Farms 756-4800, PYO (Berries), Farmstand ; Maple Syrup, Plants (Bedding), Vegetables, homesteadfarmsnh.com. Milkhouse at Great Brook Farm 756-4358, 313-8808, Cheese, Eggs, Honey, Maple Syrup, Meat (Beef, Pork), Milk (Raw). Old Drewsville Farm 380-8386, Cut Flowers, Herbs, Seedlings. Walpole Creamery 445-5700, Ice Cream, walpolecreamery.com. (continued on next page)
Monadnock Monadnock TableIt’s TableIt’s Local! Local! •• www.monadnocktable.com www.monadnocktable.com •• Spring Spring 2013 2013
*Certified Organic
25 25
Illustration: Nancy Lefko
Keene Barrett’s Greenhouse & Nursery 352-8665, Annuals, Herbs (Starts), Perennials, Vegetable (Starts). Borden Maple Tree Farm 352-6466, PYO Blueberries, Maple Syrup & Products. Green Wagon Farm Farmstand; Honey, Maple Syrup & Products, Vegetables. Maple Lane Farm 352-2329, PYO (Apples); Fruit, Maple Syrup & Products, Vegetables. Mt. Caesar Alpacas 355-3555, Farm Store; Clothing, Fiber, Yarn, mtcaesaralpacas.com. Stone Crop Hollow Urban Farm 352-6152, Eggs, Meat (Rabbit). Stonewall Farm 357-7278, CSA, Farmstand, PYO; Cheese, Eggs, Maple Syrup & Products, Meat (Beef), Vegetables, stonewallfarm.org. Whippie Farm 352-4868, Eggs. Wichland Woods 357-2758, Mushrooms, wichlandwoods.com. Langdon Clark’s Sugar House/Valley View Bison 835-6863, Maple Syrup, Meat (Bison). Shorts Sugar House 835-2909, Maple Syrup & Products. LYNDEBOROUGH Fox Den Farm 554-5596, Eggs, Starter Plants (Herb, Vegetable), Vegetables. Paradise Farm 345-0860, PYO (Fruit); Berries, Eggs, Honey, Milk (Goat), Meat (Grass-fed Beef, Pork) paradisefarmnh.com. Marlborough Earth Haven Farm 876-4036, Hay, Fleeces (Romney), Meat (Grass-Fed Beef & Beefalo, Lamb). Gap Mountain Goats 439-0083, Meat (Chicken, Duck, Goat, Pork), gapmountaingoats.com. Phoenix Farm 876-4562, Eggs (Chicken, Duck), Meat (Pasture-Raised Chickens, Lamb, Pork), phoenixfarm.org. Webber Sugar House 876-4554, Maple Syrup & Products. Marlow Hodge Podge Farm 446-7917, Chicken, Eggs, Honey, Turkey. Painted Shadow Farm 446-3944, Chicken, Fiber, Turkey. Ruffled Feathers Farm 446-9474, Chicken, Eggs, Herbs, Meat (Pork, Rabbit), Maple Syrup, Plants (Vegetable Starts). Mason Barrett Hill Farm 878-4022, Fruit, Vegetables, barretthillfarm.com. Milford Butternut Farm 673-2963, Plants (Bedding, Herb), Vegetables, butternutfarmmilford.com. Fitch’s Corner Farmstand Eggs, Meat (Beef, Pork), Milk, fitchscornerfarmstand.com.
Westmoreland Brick Oven Farm 399-7721, Chicken, Meat (Beef), Vegetables, brickovenfarm.com. Edgefield Farm 399-9975, Meat (Whole Lamb), edgefieldsheep.com. Fertile Fields Farm 399-7772, CSA; Herbs*, Vegetables*, fertilefieldsfarm.com. High Hopes Farm 399-4305, PYO (Blueberries & Raspberries), highhopesorchard.com. Hillside Springs Farm 399-7288, CSA; Fruit, Vegetables, hillsidespringsfarm.com.
Long Ridge Farm 313-8393, CVM/Romeldale Breeding Stock, Fleece (Raw), Rovings, Yarn, longridgefarm.com. Milkweed Farm 209-8676, Vegetables. Old Ciderpress Farm 399-7210, PYO (Apples); Apples, Chestnuts, Heirloom Cider. Stuart & John’s Sugar House 399-7778, Maple Syrup & Products, stuartandjohnssugarhouse.com. Wilton Bee Fields Farm 654-1097, CSA, Medicinal Garden; Eggs, Herbs, Vegetables, beefieldsfarm.com. Hungry Bear Farm 654-6626, CSA-Vegetables, Herbs, hungrybearfarm.com. Nomadic Farms 547-5389, CSA; Vegetables. Winchester Black Cat Honey 392-0008, Bee Products, Honey, blackcathoney.com. Cheshire Garden 239-4173, Fruit (Jams, Jellies), cheshiregarden.com. Country Critters Farm 831-0534, Cheese (Aged & Fresh), Milk (Farmstead Goat), countrycrittersfarm@gmail.com.
Full Measure Farm 239-4006, Meat (Whole Lamb), Fiber (Cotswold). Manning Hill Farm 239-4397, Farm Store; Eggs, Hay, Meat (Beef, Chicken, Pork), Milk, Maple Syrup, manninghillfarm.com. My Old Farm Pure Maple Syrup 239-6751, Maple Syrup. Picadilly Farm 239-8718, CSA; Pork, Vegetables*, picadillyfarm.com.
Picadilly Farm
CSA Vegetable shares FOR SALE NOW 25 week share, for 2-4 adults, $575 12 week summer share, $320 Two box December share, $75 Pick up at the farm or in Keene Enjoy our best of 40 crops in season! Way Back Farm 355-0818, Meat (Grass-Fed Beef). Monadnock Table’s farm directory listings are free. Promote your seasonal offerings with a highlighted listing for $49. To purchase, send us an email at info@monadnocktable.com.
Illustration: Nancy Lefko
Walpole Mountain View Winery at Barnett Hill Vineyard 756-3948, Tastings, Tours; Wine, bhvineyard.com. Walpole Valley Farms 756-2805, Chickens (Pastured), Eggs, Maple Syrup, Meat (100% Grass-Fed Beef, Pork), Turkeys (Pastured),Vegetables, walpolevalleyfarms.com. Washington All Good Farm 495-0520, Farmstand, PYO (Blueberries); Maple Syrup, Vegetables, allgoodfarm.com. Eccardt Farm 495-3157, Farm Store; Meat (Beef, Pork, Veal), Milk. Lovell Mountain Farm & Gardens 495-0055, Eggs, Herbs, Plants (Starter Vegetables), lovellmtn.com. Mirage Alpacas 495-3435, Alpacas, Goats, Sheep, miragealpacas.com. West Chesterfield Kizazo Farm 256-6764, Chicken, Eggs, Vegetables. Lily Brook Farm 256-3238, Cream (Raw), Eggs, Meat (Beef, Chicken, Pork, Turkey), Milk (Raw). *Certified Organic
Farmers’ Markets
Spring 2013
You’ll find a farmers’ market in the Monadnock Region every day of the week!
Thursday
Saturday
May 6-Oct. 7 (11 a.m.-4 p.m.), Monadnock Community Hospital, northeast parking lot, Facebook: Fresh Chicks Local Outdoor Market.
May 30-Oct. 24 (10 a.m.-2 p.m.), Cheshire Medical Center/ Dartmouth-Hitchcock Keene, rear employee entrance.
May 19-Oct. 6 (9 a.m.-noon), horse sheds behind Meeting House on Main St.
Peterborough
Tuesday Keene
May 4-Oct. 29 (9 a.m.-1 p.m.), behind The Colonial Theatre, Main St., Facebook: Keene Farmers Market.
Wilton
June 11-Oct. 8 (3-6 p.m.), downtown park on Main St.
Wednesday Peterborough
May 15-Oct. 16 (3-6 p.m.), Depot Sq., www.peterboroughfarmersmarketnh.com. (Winter market held at the Peterborough Community Center until April 24.)
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Keene
Rindge
May 23-Oct.10 (3-6 p.m.), West Rindge Common Park at the corner of Rt. 202 and Bradford St., Facebook: Rindge Farmers and Crafters Market.
Friday
Harrisville/Nelson
June-October (5:30-7 p.m.), Harrisville Store or Nelson Village Green. Market alternates between towns every other week.
Walpole
May 10-Oct. 11, (4-6 p.m.), Town Common, www.walpolefarmersmarket.com. (Winter market held at the Walpole Town Hall until April 20.)
Hancock
Hillsborough
June 8-September 14 (9 a.m.noon), Butler Park, corner of Central and Main St., www.hillsboroughpride.org.
Jaffrey
June 29-Oct. 4 (9 a.m.-noon), Coll’s Market and Deli parking lot, Old Sharon Rd.
Keene
May 4-Oct. 29 (9 a.m.-1 p.m.), behind The Colonial Theatre, Main St., Facebook: Keene Farmers Market.
Milford
June-Oct. (9 a.m.-noon), Granite Town Plaza, Elm St., www.milfordfarmersmarket.com. (Winter market held at the Town Hall until April 6.)
Washington
Apr. 27-Oct. 12 (10 a.m.-1 p.m.), Washington Town Common. Facebook: Meetinghouse Farmers’ Market. (Winter market held at the Washington Town Hall until April 27.)
Sunday Temple
May 19-Dec. 22 (11 a.m.-1 p.m.), Temple Town Common, Rt. 45, Facebook: Temple Farmers Market.
(Winter market held at Colony Mill Marketplace until April 27.)
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
Photo: Dreamstime
Monday
SHADES | SHUTTERS | BLINDS • DECORATIVE HARDWARE CUSTOM FABRIC FASHIONS • IN-HOME CONSULTATION
Quality Window Treatments
Visit our kitchen, bath and window treatment showroom 17 Turnpike Rd | Jaffrey, NH Telephone (603) 532-7007 www.renoirrenovations.com
Proudly offering HUNTER DOUGLAS PRODUCTS
Serving Monadnock farmers and gardeners since the 1960s. Your local source for organic planting seeds and soil amendments. www.achilleagway.com
Vera Flora Farm
Member shares now available
Locally, Seasonally & Organically Grown Cut Flowers
HILLSIDE SPRINGS FARM Westmoreland, NH
Floral Arranging Services & Pick-Your-Own
Biodynamically Grown Vegetables, Berries, Herbs, and Flowers
603-399-7288 • www.hillsidespringsfarm.com
veraflorafarm@gmail.com • 603-313-5159 • Gilsum, NH
Sustainable Agriculture
CSA
GRASS FED
HOURS 10 Friday 10-9, Sun
Roasting Lamb, Chicken, Duck, Pork & Turkeys
Farm Animals for the Kids
U PICK BLUEBERRIES 603-363-4476 Out in the Field: 603-762-7095
In Beautiful Downtown Chesterfield, NH • • • www. the 1780far m . com
32 Grove S Peterborough N 32 Grove Street • Peterborough, NH • 603.924.6683 j o @ j o c o a t. 6 0 3 - 9 24 - 6 www.jocoat.com • Daily: 10-6 • Sun 11-4
A World Market!
• Potted Herbs • Choice annuals & flowering plants • Large selection of veggie starts including 14 varieties of tomatoes! Greenhouse open Sundays beginning May 5th – or see us at the Keene Farmers’ Market during May & June 210 Newell Pond Road • Marlow, NH 03456 • 6 0 3 - 4 4 6 - 9 4 7 4 jandk3@localnet.com
118600 118600
Open 7-4 Mon - Fri 9-4 Sat
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
12 Depot Square, Peterborough (In the Toadstool Bookstore)
27
Yarns, Fiber, Needles, Books, Knitting Bags, Classes, Gift Certificates 604 Gibbons Hwy (Rte 101) • Wilton, NH 603-654-7030 • www.thewoolerynh.com Tues, Wed, FRi, saT: 10–5 • THuRs: 10–7 • suN: 12–5
Spring Calendar March
3 Sun. (5-7:30 p.m.) Maple Madness Dinner with Live Music.
= Our own handcut pasta = Creative soups and salads = = Exquisitely delicate desserts =
Rt. 137N, Dublin NH = 563-7195 = www.delrossis.com
REOPENING FOR WINE TASTINGS MAY 25th Currently taking reservations for your 2013 events: Mountain View Winery
www.bhvineyard.com 114 Barnett Hill Rd. Walpole, NH 03608
Private Tastings Intimate Weddings Rehearsal Dinners Ladies Nites & Showers Family Reunions Business Meetings & Company Picnics
Open for Full-service Breakfast & Lunch Thurs.–Sun., 7am–2pm Beginning in May Brown House Bakery is looking for a baker’s assistant. Must have short order cook experience. Please call or email. 613 Chesham Road • Harrisville 03450
brownhousebakery@myfairpoint.net
www.brownhousebakery.com • (603) 827-3100
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April
4-14 Thurs.-Sun.W.H.A.T.’S. Keene … A 10-Day Celebration of Keene’s Wine, Hospitality, Arts, Tastes and Shopping, Keene, www.whatskeene.com.
7 Sun. Luca’s Annual 100% Local Dinner. Luca’s Restaurant, Keene, www. lucascafe.com. For hours, pricing and reservations call: 603-358-3335.
14 Mon. (4-6 p.m.) Fruit Tree Pruning Demonstration. Shieling State
Forest, Peterborough. Sponsored by UNH Cooperative Extension. Fee: $5 per person. To register call: 603-641-6060. 22 Mon. (9 a.m.-3 p.m.) Spring Family Farm Day. Inn at East Hill Farm, Troy, www.east-hill-farm.com. For pricing and reservations call: 603-242-6495. 27 Sat. (Starts at 9 a.m.) Sap Run 5K Trail Race & Pancake Breakfast. Stonewall Farm, Keene. Register at: www.90percentmental.net. DATE: TBA (Starts at 6 p.m.) Annual May Day Celebration. Tracie’s Community Farm, Fitzwilliam, www.traciesfarm.com.
May
(Day & Time: TBA). Dancing of the Ladies. Stonewall Farm, Keene, www.stonewallfarm.org. Exact date to be posted online closer to the event. 4 & 5 Sat. & Sun. (8:30 a.m.-3:30 p.m.) Wellscroft Annual Fence Clinic. Wellscroft Fence Systems, Harrisville, www.wellscroft.com. Attend one of the two free sessions offered. For more information call: 603-827-3464. 12 Sun. (9 a.m.-4 p.m.) Mother’s Day Open House. Monadnock Berries Garden Center, Troy, www.monadnockberries.com. 11 & 12 Sat. & Sun. (9 a.m.-5 p.m., Sun. ends 4 p.m.)
New Hampshire Sheep and Wool Festival. Deerfield Fairgrounds, Deerfield, www.nhswga.com. 25 Sat. (11 a.m.-2 p.m.) Outside Bratwurst Grill. German John’s Bakery, Hillsborough. www.germanjohnsbakery.net. For more information call: 603-464-5079.
Ongoing Events
First Sunday (2-4 p.m.) What is Co-Housing? Free tour of eco-village homes, with potluck dinner. Nubanusit Neighborhood & Farm, Peterborough, www.peterboroughcohousing.org. RSVP for potluck dinner at 6 p.m.: 603-924-7491.
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
Photo: Jodi Genest
Chef owned since 1989
“Fine Italian Cuisine prepared fresh daily on the premises”
The Inn at East Hill Farm, Troy, www.east-hill-farm.com. Call for pricing and reservations: 603-242-6495. 8 Fri. (5:30-10:30 p.m.) Farmer Appreciation Night. Stonewall Farm, Keene. Sponsored by the Monadnock Farm and Community Connection. 9 Sat. (9 a.m.-1 p.m.) Open Barn Day. Wellscroft Farm, Harrisville, www.wellscroft.com, 603-827-3464. 16 & 17 Sat. & Sun. (11 a.m.-4 p.m.) Crescendo Acres Farm Open Sugarhouse Weekend. Crescendo Acres Farm, Surry, www.crescendoacres.com. 23 Sat. (10 a.m.-4 p.m.) Sap Gathering Competition. Stonewall Farm, Keene, www.stonewallfarm.org. 23 & 24 Sat. & Sun. 18th Annual New Hampshire Maple Weekend. Visit website for times and locations. www.nhmapleproducers.com. 29 Fri. (5:30-7:30 p.m.) Stonewall Farm’s Art Opening. Stonewall Farm, Keene, www.stonewallfarm.org. Art display open from Mar. 29 to Apr. 13 (9 a.m.-4:30 p.m.); art auction held April 13.
Local Bookshelf
THE TOADSTOOL BOOKSHOPS “Enchanting selections of wonderful books and music”
The Intelligent Gardener: Growing Nutrient-Dense Food
Colony Mill Marketplace, Keene, 352-8815
by Steve Solomon (New Society Publishers, 2013)
And online at toadbooks.com
teve Solomon believes many of our current social problems would vanish if our food crops were grown to be nutrient-dense instead of just shippable commodities. Flavorful nutritious vegetables, fruits and grains are the product of balanced soils. Abundant nutritious food leads to happier healthier people. After years of relying solely on the food produced in his West Coast garden following the composting methods of organic gardening guru J. I. Rodale, Solomon found himself losing energy and developing loose teeth as his body robbed non-essential bones of calcium and phosphorus. A short sabbatical in Fiji — where he ate local foods and his health returned — led Solomon to a new understanding of the importance of minerals in the soil. Heavily influenced by Weston Price’s book, Nutrition and Physical Degeneration, Solomon sets out to teach the reader how to achieve the proper soil balance to grow nutritious foods. Balanced soil has the proper proportions of calcium, magnesium, phosphorus, potassium, sulfur, sodium and trace elements plants require to produce the proteins, vitamins and minerals needed for our health. Compost, he points out again and again, is an essential ingredient, but not the sole one as many organic gardeners were taught. In the middle of the 20th century, soil scientist William Albrecht concluded that the soil composition of the original prairies is the ideal balance. The book goes into great detail describing ways to raise or lower mineral content in the home garden. Fascinating and sometimes eye-glazing, the soil science conveyed will leave you with a massive appreciation of that dirt into which you stuff seeds each spring. But the process of improving plant nutrition begins with a soil analysis. As Solomon points out, do it now — before you add lime or fertilizer. It’s far easier and quicker to add material to achieve balance than to reduce levels through the slow process of leaching. And by the way, if you have excess cations you might have to add some anions. (That’s anions not onions!). Lost already? Better read the book. T
where you can see what’s in stock at our stores, what’s available to order, and you can download e-books for many types of e-readers
Your source for creative & distinctive locally made products. Home to over 290 local artisans, farmers & small producers. 42 Main Street • Keene, NH 03431 • 603.352.6862 www.hannahgrimesmarketplace.com • Open 7 days a week
The Orchard School & Community Center E. Alstead, NH
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Summer Day Camps for 2.5-14 yr olds *Programs rooted in the arts, environmental & social consciousness and cultural exploration *Affordable Rates &Tuition Assistance
Seed Keepers of Crescentville by Local Author Jeanne Prevett Sable Book cover courtesy New Society Publishers
S
Lorden Plaza Milford 673-1734
12 Depot Square Peterborough 924-3543
By Willard Williams Co-owner, The Toadstool Bookshops
A gripping novel about a small Vermont town caught in the crossfire of multinational agribusiness and genetically contaminated crops. “ This book is far from fanciful. It portrays real technologies and the real resistance of teed-off people around the world.” –Bill McKibben At your local bookstore, library, or online: booklocker.com/books/2001.html
Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
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The Back Page Backyard
Suburban Couple Bitten by Homesteading Bug By Jeanne Prevett Sable
L
ess than five years ago, Allen and Elisa Morrison of Keene tried converting a small patch of their lawn to a vegetable garden.Today, the garden flourishes, a few chickens provide just enough eggs for their family of four, and a sizeable greenhouse extends the growing season year-round. We dropped in to find out more about this burgeoning suburban homestead.
Elisa: We get composted mulch from the transfer station and we buy bagged manure. We use our chicken droppings in the compost.
Elisa, what do you grow in the raised beds out front?
How do you irrigate?
We’ve planted greens, tomatoes, cukes, kale, chard and squash. The cucumbers climb vertically. Strawberries (forming a border along the garden fence) and asparagus keep coming up. Every year is different. Last year, arugula was good. We’ve had enough onions and garlic to last the year.
Allen, what materials did you use to build the raised beds? All the raised beds are from recycled wood. In between the boxes I use carpet remnants from Keene State College where I work. The Surplus House on Winchester Street (across the street from Pizza Hut) has recycled stuff from the college available every second Saturday of the month (hours of operation are 8 a.m. to noon).
Was this always good, rich soil? Allen: No. This was all fill below. I dug down 12 inches and sifted it.
What made you decide to raise chickens? Allen: We always needed eggs, which I used to get from a coworker. Finally he said it was time we raise our own. We have three laying hens now and haven’t had to buy any eggs or sell any. We have a lighted coop that we wrap in plastic to hold the heat.
Allen: We capture water from the roof in three rain barrels, and a “T” runs it to the front garden. I put in a shallow well pump to (pressurize) the cloth soaker hoses. An underground water manifold provides drip irrigation with individual controls to each row. There are more rain barrels inside the greenhouse for heat sinks.
How much land do you have? Elisa: Three quarters of an acre. It looks like a little suburban home … until you come back here.
(We walk to the backyard.) Wow! How big is the greenhouse? Allen: It’s 30 by 36 feet. I bend conduits and cover (the raised beds inside) with plastic to make hoop houses in the winter. Elisa: We picked all last winter (2011-12). The soil didn’t freeze. The spinach did great. All the greens come back up. Last year, all the
tomatoes were volunteers. We had good peppers too. Allen: We also have two apple and one peach tree, which we net to keep the squirrels out. We make peach salsa.
Do the children help? Allen: We have one in high school and one in college. They don’t help except in the preparation, but they are vegetable eaters.
Is it worth all the effort? Allen: I come home from work and relax — weed or plant. No work is involved. Every year is an adventure. Elisa does most of the gardening, and I do the construction. We share the cooking and I do the canning — sauces, salsa. We are lazy hobbyists, just getting started. Elisa: In summer we are barely spending anything on vegetables, and I really dislike grocery shopping. The way I look at it now, anything we get is exciting. You’re going to lose some things to pests, so I’ve taken a lighter approach. You can’t get stressed about it. Enjoy what you can. Allen: The neighbors are doing more, too. It’s spreading. T
The Back Page Backyard is a peek at what our neighbors are growing and raising in the Monadnock Region. Have an idea for this page? Email us: editor@monadnocktable.com.
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Monadnock TableIt’s Local! • www.monadnocktable.com • Spring 2013
Photos: Tara Morrison
Jeanne Prevett Sable is a writer, musician and author of Seed Keepers of Crescentville. She lives in Fitzwilliam.
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