Local Table - Monadnock Table magazine

Transcription

Issue 3
Winter 2010/2011
Our
Free!
_____________________
Local
TableMonadnock
TM
T H E G U I D E T O O U R R E G I O N ’ S F O O D , FA R M S & C O M M U N I T Y
Comforts
of Winter
Soup & Stew
Wool & Fiber
Saving Our Soils
Plus: F
armers’ Markets
Farm Directory
Winter Events
B&Bs and Inns
Cut Your Own
Christmas Tree
Specializing in:
Hearty German Sourdough Breads,
Original Soft Pretzels, Crusty Rolls, & Pastries
We also carry: German Deli Meats, Mustards,
Chocolate, Coffee, Cookbooks, CDs, Calendars,
& Advent Calendars from Germany!
Don’t miss:
Open House Tasting Event, Sat. Dec 11, 10 – 4:00
Orders Highly Recommended for:
Orders:
464-5079
Coll’sAN Market
and
Deli
ALL-SeASONS MARket
Featuring Quality Local Produce & the Area’s Largest Organic & Natural Store
Custom Cut Meats • Pure Maple Syrup
Locally Baked Goods
Deli: Mon-Sat 6:30 - 6pm, Sun 9 - 5pm
Market: Mon-Sat 9 - 6pm, Sun 9 - 5pm
Stollen, Lebkuchen, Pfeffernuesse, etc.
Dec. 21 - March 21: Open Sunday at 11am
Hours through Dec. 23: Tues 11–3:30, Wed-Sat 9:30–5,
Dec. 24 9:30–3pm. Closed Dec. 25–Jan 6
www.collsfarmllc.com
5 West Main St., Hillsboro • www.germanjohnsbakery.net
Deli: 532-4618 • Market: 532-7540 • Fax: 532-6361 • Off Route 202N, Jaffrey, NH 03452
Crescendo Acres Farm Shoppe
Country Crafts • Maple Syrup
Alpaca Yarns • Fiber • Apparel • Socks
Honey • Goat Soap • Candles
Come and Enjoy Our Alpacas,
Miniature Horses and
Our Country Setting!
Pure New Hampshire Maple Syrup
Wedding & Party Favors Available by Special Order
www.crescendoacres.com
Wed-Sat 1-5pm or By Appointment
Visit our website: www.mapleguys.com or call 603-487-3292
Russ & Diana Fiorey • 21 Carpenter Road • Surry, NH
6.8 miles north on RT 12A from Court St./Maple Ave. intersection
146 Schoolhouse Road Lyndeborough, NH 03082
Mt Caesar
•
Luxurious, Natural
Start small.
Dream big.
Alpaca Clothing
Alpacas
Providing academic excellence
and thoughtful development
from nursery school through
tenth grade.
Earth-Friendly
Environmentally
Sustainable
Cruelty-Free
Fair Trade
Breeding stock and
fiber animals too!
About Alpaca:
From the Rolling Slopes of
Mt. Caesar in New Hampshire
www.mtcaesaralpacas.com
603-355-3555
A family owned farm
441 Main St., Keene, NH
2
Good Neighbors Make Great Syrup!
Our clothing is made
from 100% baby alpaca
fiber, one of the world’s
finest natural fibers.
It’s silky soft, breathable,
and hypoallergenic.
Try it, you’ll love it!
603-357-4442
Keene, NH
monadnockwaldorfschool.org
Fresh & Local.
____________________
Contents
Feature
Saving Our Soils: Conserving Local Farmland
Our Local Farm er
Alpacas of Kilblaan Farm in Sharon: A Woolly Tale
Local C h efs ... Local Food
Cheshire Tavern at Fitzwilliam Inn
12-13
8-9
10-11
Columns:
publishers’ note: Local Farms Give Us Warm Woolies
Table talk: News from Around the Region
Dig in: Gardening with Stonewall Farm’s Amanda Maurmann
THE BACK PAGE BACKYARD: Sheep Dreams in Roxbury
4
6–7
14
22
In-Season Recipes:
Butternut Squash Soup
Chicken Marengo
Calendar of events
Directories
winter farmers’ markets
local Stays: B&Bs/Inns
FARMS
cut your own christmas tree
16
16
Photos, top to bottom: Shaundi Kane, Al Karevy, courtesy Kilblaan Farm, Katrina Hall, Jodi Genest, courtesy Michael Reilly
German John’s Bakery
19
15
18
20-21
21
18
on the cover Soup’s On by Michael Reilly. Mixed media collage on paper.
Equal Housing Lender
www.walpolebank. com
Our Local TableMonadnock • www.localtablemonadnock.com
Member FDIC
Michael Reilly paints in a passionate mix of colors and shapes that he equates to the sound of jazz,
a music style he loves. His signature paintings, wildly stylized portraits of jazz musicians and their
instruments, have been exhibited in museums and galleries throughout the U.S. and Europe. Michael
lives in Chesham, New Hampshire, with his wife Lucy and son Nolan.You can contact Michael at
[email protected]; his work can be viewed at www.portraitofjazz.com.
Cover photo by Al Karevy, www.karevy.com
THE GUIDE TO OUR REGION’S FOOD, FARMS & COMMUNITY
3
T
Local Farms Give Us
Warm Woolies
Publishers
Marcia Passos Duffy
Jodi Genest
Editorial
EDITOR: Marcia Passos Duffy
COPY EDITORS: Donna Moxley, Carol Urofsky
F
Contributing Writers:
Ian Fergusson, Katrina Hall, Emily Hague,
Amanda Maurmann, Jeanne Prevett Sable,
Brett Amy Thelan
ood is usually the first thing that comes to mind when we think of
local farms: dairy cows, apple orchards, a stand of maple trees for
sugaring, or rows of vegetables. But local farms do more than just
fill our bellies with nutritious food. Farms can also keep us warm.
DESIGN
CREATIVE DIRECTOR: Jodi Genest
CONTRIBUTING ARTIST: Michael Reilly
CONTRIBUTING PHOTOGRAPHERS:
Shaundi Kane, Al Karevy
Here in the Monadnock Region, wool’s history was a brief—but intense—time
period between 1829 and 1835 when sheep outnumbered people in many
towns. The average farm’s herd size throughout New Hampshire during that
time was 500 to 1,000 (Walpole, for example, recorded 20,000 sheep in town
according to the UNH Cooperative Extension). Even Mt. Monadnock was
heavily grazed by sheep—all the way to the summit. Wool (from the coveted
merino sheep imported from Europe) was sold for $1 per pound—equivalent
to $100 per pound today.You could say that many towns in the region were
built on wool—family fortunes were made and spent building homes, churches,
libraries, and town halls.
Advertising
DIRECTOR: James Duffy
SALES ASSOCIATE: Lauren Fanti
Advisory Board
Jacqueline Caserta, The Inn at Valley Farms
Amanda Costello, The Cheshire County
Conservation District
Amanda Hopkins, Stonewall Farm
Bonnie Hudspeth,
Monadnock Community Market Co-op
Kate O’Connor, Stonewall Farm
Jen Risley, Hannah Grimes Center
Call today for a free estimate!
a Division of Moosewood ecological LLC
PO Box 9, Chesterfield, NH • 603-363-8489 • [email protected]
Gracie’s Grain
While today there aren’t enough fiber animals in the region to outfit us all
head-to-foot in woolies, there are certainly enough hats, mittens, gloves and
sweaters made of local wool to go around for us—and for appreciative family
and friends for the holidays.
u
u
u
u
Premium
Cat & Dog Food
Livestock Feed w Hay w Shavings w Premium
Cat & Dog
Food wHay
Bird Food
w Pet Supplies
Bird
Food
Shavings
Pet Supplies
u
u
u
u
603-924-6797
u
u
Route
Visit202N
Us for Personalized
Peterborough, NH
Service and Quality Products
Hours M-F 10-6 Sat. 9-2
603-924-6797
Route 202N, Peterborough, NH
u
Mon - Fri 10-6, Sat 9-2
Photo: Jodi Genest.
Our Local Table–Monadnock is printed by SPC,
an FSC-Certified Printer, in Springfield, Vermont.
www.spccsp.com. Printed on FSC certified 50%
Post Consumer Recycled paper.
by Local Author Jeanne Prevett Sable
A gripping novel about a small Vermont
town caught in the crossfire of multinational agribusiness and genetically
contaminated crops.
“Thisbookisfarfromfanciful.Itportraysrealtechnologiesandthe
realresistanceofteed-offpeoplearoundtheworld.”–BillMcKibben
At your local bookstore, library, or online: booklocker.com/books/2001.html
Peter’s
Old Fashioned Pies
Keene, New Hampshire
Handcrafted Artisan Fruit Pies.
Buy them frozen, bake them at home.
Available at: Keene Farmers’ Market, Hannah Grimes Marketplace,
Walpole Grocery, Nature’s Green Grocer (Peterborough),
Hannaford Supermarket (Keene).
(603)357-0724 • www.petersoldfashionedpies.com
A Cozy Bistro in the Heart of the
Monadnock Region
Copyright © 2010-11 Our Local Table, LLC. All rights
reserved. No part of this periodical may be reproduced
without written consent. The publisher assumes 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, Our Local
Table LLC and Our Local Table-Monadnock disclaims all
responsibility for omissions or errors.
So wrap some local wool around yourself this winter. And stay warm.
Seed Keepers of
Crescentville
LivestockGrain
Feed
Gracie's
Our Local Table–Monadnock is published quarterly
by Our Local Table, LLC and distributed throughout the Monadnock Region of southwestern New
Hampshire. Our Local 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.
The alpaca, a relative newcomer to the region, has undergone its own boom/
bust cycle in the past 20 years, say the owners of Kilblaan Farm in Sharon. But
demand is still strong for breeding stock and skeins of the alpaca’s deliciously
soft wool.
4
b Native & Traditional Landscaping
b Rain Gardens
b Ecological Land Use Design
b Habitat Restoration
b Design, Installation, & Maintenance
b Residential & Commercial
Our Local Table LLC
PO Box 1504,
Keene, NH 03431
[email protected]
www.localtablemonadnock.com
(603) 357-8761 • (603) 358-6954
Follow us on Facebook & Twitter
Still, the wool arts tradition remains strong here, particularly for farmers such as
Alice Funk, who enjoys spinning and knitting wool from the sheep she has kept
on her home’s Roxbury property for nearly two decades.
Jodi Genest
Innovative Landscapes for NH
Contact Us
The sheep boom was quickly followed by a bust—due to overgrazing and a
whole host of other socioeconomic factors such as central heating and cheaper
cotton from the South, which decreased the demand for woolens. Today, the
sheep count in the state is less than 7,000.
Marcia Passos Duffy
TerraScape Designs
2010 “Best of New England”
Editor’s Choice - Yankee Magazine
42 Main Street • Keene, NH 03431 • 603.352.5063
www.hannahgrimes.com • Open 7 days a week
Supporting Local Producers
Open Monday thru Sunday (closed Tues) • 21B Main Street, Jaffrey NH
603-593-3303 • www.sunflowerscatering.com
5
food and farm news from the region and beyond
By Ian Fergusson
SURRY—Crescendo Acres Farm Shoppe is now
20 percent larger, says Russell Fiorey, who owns
the shop with his wife Diana. The couple recently
completed the post-and-beam addition using wood
from their own 80-acre timber and Christmas tree
farm. The addition was necessary to accommodate
the growing variety of products the shop offers.
The farm store offers hand-knit items made
from alpaca fiber (some created by Diana, others by
local crafters) including hats, scarves, mittens, and
shawls. Also available are felting kits, fairy houses,
and other children’s items. The farm store also
stocks local food products including beef from BoRiggs Farm (Sullivan), honey from New Hampshire
Honey Bee (Gilsum), preserves and mustards from
Cheshire Garden (Winchester), its own maple syrup, and eggs from several Surry producers. The best selling item? Socks, says Fiorey. “We sold 40 pairs of socks already this week
… people order 10 to 15 at a time for gifts,” he says.
Special holiday hours are: 12 – 5 pm, Wednesday through Sunday. Hours are often
extended, so look for the “open” flag on the corner of Carpenter Road and Route 12-A.
Visit the farm online: www.crescendoacres.com or call (603) 352-9380.
Vendetta
Offers
Local
Sushi
KEENE—
Get your drinks—
and local sushi—
all in one place. Vendetta bar and restaurant
is now offering sushi, with locally sourced
ingredients, right at its bar.
All the produce used for the sushi is
sourced locally; seafood, while not local,
is caught using sustainable environmental
practices (seafood available in sushi includes
salmon, tuna, striped bass, scallops, and
shrimp). In addition to local produce,
Wichland Woods (Keene) provides almost 5
pounds of mushrooms per week to use in
the sushi.
For more information, visit Vendetta on
Central Square in Keene or give them a call
at (603) 283-0233.
Photos (left to right): Jodi Genest; Ian Fergusson
Crescendo Acres Expands Farm
KEENE—Tired of the same old wrapping paper
fundraisers at your school? Wish you could
support local products instead?
A local fundraising organization, Your
Community Fundraisers LLC, has formed
to offer our region’s schools a local
fundraising choice. Your Community
Fundraisers (YCF) offers an online
catalog for customers to purchase
local goods, foods, and services to
help benefit and raise funds for a
selected local school.
According to Margo Ott, YCF’s
sales director, this type of fundraising is far different from the typical paper
catalog method. “We have 20-plus local
companies that offer practical items, from
coffee and hand soap to beautiful handmade
jewelry,” she says. The online catalog also
offers local services such as massages,
haircuts, and car oil changes, all of which
benefit the schools, community, and businesses.
Ott says that through the YCF program,
participating schools get 30 percent of the
retail price of an item sold. All products
offered are shipped directly to the customer’s
door rather than to the school for
distribution (saving the school time
and labor costs to distribute
fundraising products). Popular items
on the YCF site include locally made
scarves, t-shirts, Badger Balm
products, and Peterborough Bicycle
Baskets (pictured here).
Plans for the Keene-based company’s
future include offering nonprofit organizations
an online auction format to sell goods that
have been donated, as well as to expand into
other areas of New England.
For more information: (603) 903-5372 or
www.communityfundraisers.org.
Spring CSA at Stonewall Farm
Keene— Reserve your spot to get spring greens, herbs and
other vegetables. Stonewall Farm’s spring CSA (community
supported agriculture) starts in March and runs through May.
Reservations begin in February. Call (603) 357-7278.
• Visiting Nurses • Hospice
• At-home Therapy • Customized Care
• Geriatric Care Management
Keene 352-2253
Peterborough 532-8353
Charlestown 826-3322
...and Stonewall Farm’s
Own Cheese!
Cheddar cheese made from the farm’s organic milk.
Available for sale at the farm’s dairy barn and at the
Keene Winter Farmers’ Market.
$7.50 for an 8-ounce block.
OOOOOO
1-800-541-4145 • HCSservices.org
www.deeprootsmb.com
272 Main Street, Keene • 603.352.0734
CHESHIRE GARDEN
Winter is the ideal time to inoculate
shiitake logs for spring.
Wichland Woods has everything you need!
WicHlaNd Woods
mushrooms • teas • organics
consulting • workshops • books
mycological landscaping
Handmade and Homegrown
Proud member of Monadnock Buy Local
New Owners Ray and Allison Britton
OOOOOO
18 Main Street • Gilsum, NH 03448
(603) 352-3220 • Open 7 days
Serving Customers Since 1881
Deep Relaxation and Deep Tissue,
Trigger Point and Sports Massage
Schedule your massage online at
Preserves, Mustards and More ; Gift Boxes and Mail Order
www.cheshiregarden.com ; (800) 597-7822 ; (603) 239-4173
277 Burt Hill Road ; Winchester, NH 03470
Visit us to stock up on local foods
(including honey and eggs), groceries,
traditional penny candy, frozen foods,
ice-cold beer, wine, and fresh meats.
We also make fresh deli sandwiches and
serve fresh hot coffee all day.
Who
Knew?
April Bartley, R.N. Certified Case Manager
Rooted in the health of our community!
6
Ask for it Using Monadnock Menus Cards
WALPOLE —Don’t see local food on
your favorite restaurant’s menu? Want to
subtly let the owner know you’d buy it if
it was? Carry Monadnock
Menus cards with you and
let your wish for more
local foods be known!
Using Monadnock Menus cards is
simple: Fill out the card with your name,
and the local food you wish to see. Then
turn it in to the waitperson when you
pay your check or leave your tip.
Cards are available at the following
locations: Keene Chamber of Commerce,
Stonewall Farm’s farmstand, Farmers’
Market of Keene, and the Peterborough
Chamber of Commerce.
For more information and printerfriendly cards, monadnockmenus.org.
Gilsum Village Store
When home is
where you
want to be...
Comfort, care and support for a lifetime
of independence, including:
Local Not on the Menu?
Photos (left to right): courtesy Your Community Fundraisers, LLC; Jodi Genest
Table Talk
School Fundraisers Go Local
wichlandwoods.com
(603) 357-2758 • Keene, NH 03431
The Corner News
Convenience and more!
Your Source for:
Local Products • Newspapers • Magazines
Snacks • Beverages • Tobacco
Greyhound Bus Tickets • NH Lottery and More!
Special Orders Welcome
67 Main Street, Keene • 603 357-4696
7
Alpacas Find a “Place to Go”
A Woolly Tale
by Marcia Passos Duffy
E
The return on investlizabeth
ment was also appealand John
ing. At the height of
MacEachran’s herd of 38
the alpaca boom in the
alpacas are charming, gracemid-1980s, the average
ful, and intensely curious.
alpaca sold for $20,000.
The bolder personalities
“There are people
venture closer to visitors
who made millions
while the shyest watch warily
when alpacas were
from a safe distance—their
first imported into
large doe-like gaze nearly
this country,” says
eye-level to humans. They are
MacEachran.
gentle creatures—some even
While those days
snuggle up against a person’s
are long over, there are
face like a friendly dog—a
still families who make
very tall, long-necked dog
significant income from
with luxuriously soft fleece.
breeding and selling
The MacEachrans never
Farm: Kilblaan Farm Alpacas Town: Sharon, NH
alpacas. “One couple
intended to become alpaca
we know raised their
farmers. John, an emerFarmers: Elizabeth & John MacEachran
family running an
gency room physician, and
alpaca farm,” says
Elizabeth, a former school
Raise: Huacaya Alpacas for breeding, fiber
MacEachran.
psychologist, were seeking
and as pets
For those looking to
a slower pace of life when
start an alpaca business,
they semi-retired and moved
the time is ideal to start a quality herd at bargain prices, she says.
from Peterborough to 200 acres in Sharon in 1997. “John wanted
“You can now get a higha bigger woodlot, I thought I’d keep some sheep,” says Elizabeth
quality alpaca starting at around
MacEachran, who spins yarn and knits. But once they learned
$2,500.”
about raising alpacas for profit, they realized they wanted
much more than an alpaca hobby farm.
Alluring Alpacas
Alpacas are very hardy,
adapting well to the
New Hampshire
climate, and have few
diseases. “They are
a lot easier to care
for and live with
than sheep,” notes
MacEachran,
who has
owned herds
of up to 50
alpacas.
Alpaca yarn from
Kilblaan farm
8
Soft, Non-Itchy Fiber
In the past, when the animals
were fetching exorbitant prices,
it was the breeding stock—not
the fiber—that brought in the
cash. So when alpacas were
sheared in the spring, many
The MacEachrans
breeders threw the fiber away.
Today, the sale of fiber more than pays for the couple’s investment
in each animal. MacEachran sells skeins of wool, and uses the wool
to make baby sweaters and booties for babies, children and adults.
Alpaca fleece, softer and with a more luxurious feel than
sheep’s wool, also comes in a wider variety of colors; alpacas
have 22 natural colors in all shades of gray, white, brown, and
pure black. “We have made our reputation on black wool,” says
MacEachran. In an upscale market, alpaca wool yarn can fetch $15
to $18 a skein.
Kilblaan Farm alpacas do more than grow beautiful fleece. They
are also put to work for the Peterborough after school program,
“Place to Go” for students ages 8 through 14. Each spring, baby
alpacas—called crias—are trained for handling and showmanship
by schoolchildren who participate
in the program.
“These are not 4-H kids…
some are not ‘animal’ kids at all,”
says MacEachran. Not only are
some children initially afraid of the
crias—but the crias are afraid of the
children. “We don’t tell the kids to
Schoolchildren work with
be quiet or settle down…we want
Kilblaan Alpacas
them to be kids,” says MacEachran.
After eight weeks of the children training and handling the crias,
including trials through obstacle courses, the MacEachrans always
see a profound change in the crias—and the schoolchildren.
“This kind of work makes our alpacas bullet-proof…they
aren’t afraid of anything,” says MacEachran. And the children learn
to be alpaca trainers. “They take their job seriously, and it is serious since they do an important job in training our alpacas to be
ready for shows. That has been very empowering for the kids.”
Alpaca Farms Love Visitors
Kilblaan Farm’s participation in the after school program began
because local schools consistently asked the farm to host field trips,
which the MacEachrans gladly welcomed. MacEachran notes that
not only schoolchildren—but the general public—should take
A lacy shawl made
from Kilblaan farm wool
“field trips” to alpaca farms.
“Some people are too shy to
call and ask to come out to an alpaca
breeder, but we want you to come!” says
MacEachran. “It’s a little like a car dealer telling
you they don’t want you to visit the lot. We love
visitors and we welcome them. That is, after all, how
we do business.” T
Alpaca Quick Facts
• Alpacas are a member of the camel family indigenous
to the South American countries of Peru, Chile and
Bolivia.
• The alpaca is much smaller than its llama cousin,
weighing between 100 and 200 pounds.
• Alpaca fleece is finer and less itchy than sheep wool
and contains no lanolin.
• Biggest predators of alpacas in New Hampshire are
coyotes and domesticated dogs.
• Many alpaca farmers, such as Kilblaan Farm, sent
fiber this past summer to the Gulf of Mexico to help
blot up the oil spill.
• There are two breeds of alpacas: Huacayas and Suris.
The Huacaya breed is the most popular; Suri breeds
have longer showier hair that has less elasticity than
Huacaya fleece.
• It takes only five acres of land to support 20 alpacas.
• Alpacas live 16 to 20 years.
• There are 12 alpaca farms in the Monadnock Region.
Supporting our local communities
Breeding Stock, Yarn
and Knit Goods.
Come Visit!
PEOPLE’S UNITED BANK
is proud to support
Our Local Table
Monadnock
Visit us in Keene
Photos: Jodi Genest and courtesy Kilblaan Farm
Our Local Farmer
John and Liz MacEachran
402 Spring Hill Rd. • Sharon, NH 03458
603-924-6113
kilblaanfarm.com • [email protected]
Alpacas
of Kilblaan Farm
Breeding Quality Alpacas Since 1997
Maple Madness Dinner
122 West St. 358-5637
Lisa Nugent
Financial Services Manager, AVP
5:00 p.m. Hors d’oeuvres
6:00 p.m. Dinner
A silent auction will benefit the
Monadnock Travel Council
Farm Fresh Meat for sale:
Pork, Beef, Lamb, Chicken and Goat
USDA Inspected
March 6, 2011
$21.95 plus tax & tip
Reservations required.
BYOB
©2010 People’s United Bank Member FDIC
9
Local Before “Local”
Became “In”
By Jeanne Prevett Sable
are diverse, delicious and
affordably priced. Menu
selections range from local
grass-fed burgers to ciderbrined pork loin and
chutney. The chefs also
create homemade ice cream
and breads.
Rachelle acknowledges
the slightly more difficult
task of finding local grains,
but says the owners buy
their flour from King
Fitzwilliam Historic Society Arthur Flour in Vermont
Bridget Stixrood (l) and Rachelle Crocker (r) display their food creations
at the Blake House museum
and put it into their own
made from local ingredients
sourdough, which “turns it
back into a healthier food.”
he Fitzwilliam Inn has long been a local food haven
The starter, begun two years ago, incorporates batches from
for the hungry traveler. What began as a tavern in the
various friends and associates.
late 1700s was by 1843 a larger inn, built to meet
the needs of what was then a growing southwestern
A Family Business
New Hampshire hub.
The Fitzwilliam Inn is a family-run business that includes sister
Today’s Fitzwilliam Inn and its Cheshire Tavern may not be
Roxanne Crocker, who makes all the desserts, Rachelle and
quite as self-sufficient as they were when cows and pigs roamed
Roxanne’s mom, Leesa Crocker, who co-owns the business with
the property (although the owners do keep goats), but it continues
partner Scott Nickerson, Scott’s son and daughter, Julian and
the tradition of serving food grown and raised as locally as
Brittany, and family friends Zoe Greco, bartender, and Bridget
possible.
Stixrood, sous chef.
“Buying local food is a given for us,” says chef Rachelle
Crocker. “We love making food we would want to eat and share.
“Serving local food was a priority
Everything is homemade. That’s how we do it because it’s what we
like to do.”
for the restaurant long before it
“For a long time the
Inn was practically
self-sufficient. The
owner kept cows and
pigs which supplied the
inn with fresh meat and
milk and a huge garden
provided the vegetables.
All the ice cream was
handmade.”
– From the archives of the
T
Each Farmer a Friend
Rachelle names each food source like an old friend: “Our meat
comes from Athol (Mass.) We know the butcher. She’s a really nice
woman. They hand-select (the animals) from other farms in New
England and finish them on grass and shrubs for about 18
months—no corn or soy.”
Veggies come from the inn’s own garden or from Tracie’s
Community Farm right in Fitzwilliam, where the inn has a CSA
share. Others come from either Hijinks Farm in Jaffrey, Rachelle’s
mom’s place in the Pioneer Valley, or a farm on the Connecticut
River where they purchase potatoes in bulk.
From these local food sources the inn creates menu items that
10
became fashionable.”
The Crockers grew up on a small farm in Leverett, Mass.
during the 1980s, where Leesa still raises laying hens and about 40
goats for the goat cheese served in several inn recipes. Grandparents on both sides of her family were farmers. Farming is in their
blood, says Leesa.
Rachelle took naturally to preparing all the fresh foods she
was used to having available. But when she left to attend school in
Brooklyn, NY, in 2004, things changed. There, “you need to make
a real effort to eat well,” says Rachelle. So she cut her teeth in the
food service business working at a roving restaurant—one that
rotates locations—with a whole
family of chefs. “I learned a lot,”
she says.
When the auctioneer’s gavel
sounded after Scott’s final bid on
the bank-owned inn in June
2009 it signaled a chance to put
Rachelle’s cooking talents to
work, along with a greater
opportunity for both the family
and the community.
brands. There are many local
microbreweries, but stringent
state regulations and daunting
paperwork make them difficult
to access, according to Rachelle.
Rachelle’s mother, Leesa,
adds that serving local food was
a priority for the restaurant long
before it became fashionable:
“We . . . seem to never stop
thinking about gathering, tasting,
preening, growing, preparing,
and looking for food that will
delight people’s palates and
nurture their bodies and the
earth.” T
More Local Food Plans for
the Menu
“Part of the dream of coming
here was to have a kitchen
garden and all live here together,” says Rachelle. “It completes
Jeanne Prevett Sable is a writer and
musician whose stories and songs
the learning experience of the
reflect her love of organic gardening.
food we cook. And it helps
Her 2005 novel, “Seed Keepers of
bring to light the circle of our
The chalkboard at the Cheshire Tavern lists a plethora of local ingredients
Crescentville,” addresses the
sustainable life. We share that
contamination of organic crops, wild
concept with the people who come here to eat,” she adds as two
plants,
and
fish
populations
by
GMOs
(genetically modified organisms).
young goats—not yet ready for milking—frolic in their pen
Jeanne
lives
in
Fitzwilliam.
beyond the tavern window. Not far away is the new herb garden.
The restaurant plans to introduce more local beverages to its
Cheshire Tavern at the Fitzwilliam Inn • 62 NH Route 119W • Fitzwilliam, NH
menu. Presently Cheshire Tavern carries New Hampshire’s own
(603) 585-9000 • Hours: Open Thurs., Fri., and Sat. 5-11pm
Smuttynose beer and ale, but would love to carry other local
Homestead Farms
Local Grub • Destination Hub
Pleased to be Serving
Seasonal,
Farm-to-Restaurant
Meals!
16 River Road South
Walpole, NH
603.756.4800
Christmas Season 2010
Thursday, Friday, Saturday 5-11pm
Open Mic Thurs. 8pm
Live Music Fri. and Sat. 8pm
603 • 585 • 9000
62 NH Rt. 119W • Fitzwilliam, NH
Check out our menu & list of events: www.fitzwilliaminn.com
November 27th
December 4th, 11th, 18th
Christmas Trees
Horse Drawn Wagon Rides
Homemade Doughnuts
Wreaths
Changing the way New England
keeps agricultural lands
working
29 Center Street • Keene, NH • 603.357.1600
[email protected] • www.landforgood.org
11
Photos: Al Karevy
Local Chefs . . . Local Food
Conserving Local Farmland
by Emily Hague & Brett Amy Thelen
S
everal years ago, Tracie Smith was looking to buy farmland. Smith, a young organic farmer with roots in Sullivan, had opened her CSA farm (community supported
agriculture) on land belonging to a family member. But this location was never meant to be her farm’s permanent home.
Nine years after founding her CSA, Smith was still farming on
her family’s land and struggling to find affordable, productive,
local farmland with a house (or the potential to build one). She
had searched repeatedly with local land trusts and realtors, but by
2007 she was beginning to become discouraged and wondered if
she would ever fulfill the dream of owning her own farm.
Low Farm Wages, Expensive Land
Such is the challenge of 21st century small-scale farming in New
England: young farmers who don’t own land and don’t have the
money to buy farmland. Even
if a farmer comes from an
agricultural family, chances are
that the land has long gone to
subdivisions or big box stores.
Add to that the problem of
trying to compete with industrial-scale agribusiness and the
challenges often become
disheartening to a beginning
farmer.
But in the past several years there has been a ray of hope from
an unexpected place: conservation organizations.
Just as Smith was about to give up, she got a tip about a parcel
of land for sale by Fitzwilliam Green, a local sustainable development partnership.
Within a week of visiting the property just off of Route 12 in
Fitzwilliam, Smith knew it was perfect: the land featured prime
agricultural soils, a 2-acre building lot, and a conservation easement that lowered the property value to a price a beginning
farmer could afford.
Conservation Efforts: Embracing Working Farms
Today, Tracie’s Community Farm CSA in Fitzwilliam supports
270 families and several local restaurants with fresh vegetables and
more. Smith has extended her season with a 70-share fall CSA.
She is also making plans to build a home on the farm.
“Farming is what I’m meant to do, and people need to be able
to do it,” says Smith. The easement ensures that the property will
remain in farming. “It is important for farmers to have their own
land and to have a stake in it,” she adds.
More area farmers, such as
Smith, are partnering with conservation organizations to help them
purchase farmland. And that’s
because local conservation organizations—such as the Monadnock
Conservancy, the Harris Center
for Conservation Education, and
the Society for Protection of
New Hampshire Forests—are
embracing working agricultural landscapes as a vital part of New
England’s rural character.
“It is important for farmers
to have their own land and
to have a stake in it.”
12
Rich Soils Meant for Farming
In 1998, Alfred Weldon Sawyer passed away and his generationsold family farm in Walpole needed to be sold. The soils on the
Conservation and Agriculture Meet
Artists, conservationists, local food aficionados, old New Hampshire
farm families, and enterprising young growers are finding themselves at the intersection of conservation and agriculture. Local
nonprofit organizations, such as Land For Good—which specializes in helping new farmers get onto land, exiting farmers pass land
Conservation District
11 Industrial Park Drive
Walpole, NH 03608-9744
(603) 756-2988
www.nh.nrcs.usda.gov
www.cheshireconservation.org
Above: Tracie’s Farm, Fitzwilliam
Keene, NH 03431-0337
(603) 357-0600
www.monadnockconservancy.org
Society for Protection of New
Hampshire Forests
54 Portsmouth Street
Concord, NH 03301
(603) 224-9945
13
Photos: courtesy Monadnock Conservancy
Saving Our Soils:
on to the next generation or new owner, and non-farming landSawyer farm were extremely rich—rated in the top 1 percent of
owners, including municipalities and land trusts—assess/recruit
productive soils nationwide. Sawyer’s family and the local
community worried that the fertile land—and the way of life it has farmers and assist with farm design and land use planning.
“There is no natural resource of greater importance than prime
supported for hundreds of years—would be lost to development
farmland soil,” says Ryan Owens,
if sold.
executive director of the Monadnock
Members of the Sawyer family
Conservancy. He stresses that there is
contacted the Monadnock Consernot a moment to lose in protecting
vancy, which in turn collaborated with
the farmland in our region—while
the Trust for Public Land, the Town
we still can.
of Walpole, and the Natural Resources
“It wasn’t long ago that our region’s
Conservation Service (NRCS) to raise
farms met 100 percent of local food
$150,000 to purchase a conservation
needs,” says Owens. “With concerns
easement on the property.
over food safety mounting and energy
The easement ensured that the
costs rising, it won’t be long before
land would be available for farming in
we’ll depend on the soil beneath our
perpetuity and provided income to
Just what IS a conservation easement?
feet to feed us once again.”
help the Sawyers pay for taxes and
• A legally binding agreement whereby
Once a land trust accepts an easeupkeep while they awaited the sale.
landowners permanently relinquish their right
ment, they become responsible for
Following its conservation, the
to develop part or all of their property.
monitoring and enforcing its terms
land was sold to Boggy Meadow Farm,
•
Private ownership is maintained, but the
forever; in essence, they become
a long-standing local cheese-making
development restrictions are permanently
partners with the current and all future
company. The land has remained
attached to the property, even if it is sold.
landowners, working side-by-side to
productive ever since, providing ample
• Landowners may specify certain conditions, for
ensure the long-term stewardship of
pasture and grain for the dairy cows of
instance if forestry will be allowed, or whether
the land. T
Boggy Meadow. a portion of the property will be excluded from
Years later, the same groups
Emily Hague is stewardship manager for
the easement should some future farmer need
banded together again to protect
the Monadnock Conservancy and holds a
to build a house to live onsite; however, they
another Walpole property with rich
masters degree in resource management and
may not break the terms of their easement.
soils, the 40-acre Ballam Farm (now
administration from Antioch University
• In many cases, tax benefits are available to
also being used by Boggy Meadow).
New England.
landowners who choose to place an easement
Brett Amy Thelen is program director of
on their property.
Farm Conservation Sprouts
Ashuelot Valley Environmental ObservaAbove: The Monadnock Conservancy Lands Committee visits the
tory, the citizen science arm of the Harris
Other stories of successful farm conserBallam Farm in Walpole
Center for Conservation Education. She
vation are sprouting throughout the
also serves on the editorial board of “Whole
Monadnock Region, for example:
Terrain,”
Antioch
University
New
England’s nationally-acclaimed journal
The Society for Protection of New Hampshire Forests holds
of
reflective
environmental
practice.
noteworthy easements on Stonewall Farm, a 130-acre working
vegetable farm, certified organic dairy and educational center in
Keene. The organization also holds easements on the 200-acre
Pitcher Mountain Farm, which raises grass-fed Scottish Highland
cattle, maintains wild high bush blueberry barrens, and hosts a
member-led vegetable CSA in Stoddard.
The Harris Center for Conservation Education protects the
Norway Hill Christmas Tree Farm, an essential part of a longtime
holiday tradition in Hancock. It also protects hundreds of acres of
pasture and hayfields in Hancock, Harrisville, Peterborough, and
“ Farms are places that capture the imagination.”
Nelson for livestock forage and habitat for grassland birds and
other wildlife.
For more information on agricultural land conservation:
These farm preservation areas were recently the focus of an art
The Harris Center for
Land for Good
show at the Harris Center’s headquarters in Hancock. “These are
Conservation Education
29 Center Street
83 King’s Highway
Keene, NH 03431
places that capture the imagination,” says Eric Aldrich, formerly of
Hancock, NH 03449
(603) 357-1600
the Harris Center. “They are the muse of artists, and they tug at
(603) 525-3394
www.landforgood.org
your heart. This region has a rich tradition of agriculture, and it
www.harriscenter.org
The Monadnock Conservancy
continues to come out in new and different ways.”
NRCS and Cheshire County
PO Box 337
Winter Farmers’ Markets
Dig In!
your gardening questions answered
by Amanda Maurmann
Dear Amanda,
I would like to start a windowsill herb garden this winter.
Is there enough sun in our region or do I need special lights?
Unfortunately, there is not enough sun in our region to grow
herbs successfully indoors—even in south-facing windows. But
don’t let this discourage you! You can use grow lights, such as
fluorescent and compact fluorescent lights (CFLs), to grow a
successful herb garden throughout the dark months.
To produce enough light you would need a 40-watt CFL or
a T5 fluorescent bulb. (Never use regular incandescent bulbs which
don’t give off enough, or the right type, of light). Place the light
source 3 inches to 1 foot above the plants to illuminate a 1 ft. x
1 ft. area. To increase the growing area by 1/3, double the wattage.
Leave the grow lights on for at least 12 hours a day.
I would recommend growing a variety of herbs including basil,
mint, and oregano. Parsley
and thyme will have much
more vigor having come
“There’s not enough
from outdoors, and put in
sun in our winter to
a pot, rather than started
grow herbs indoors… from seed (the leaves may
turn brown for a little
but don’t let this
while, but the herbs will
discourage you.”
bounce back). If you want
to grow cilantro and dill,
arrange to have three different pots of it, each seeded three weeks
apart so you can have several harvests all winter long.
Dear Amanda,
I’m thinking about trying to keep my poinsettia alive for
another year. Do you have any tips for how to have blooms
again next winter?
Poinsettias are a desert plant. This means we need to mimic those
conditions year round, so keep watering to a minimum. Let the
plant dry out before watering again and never let water sit in the
pot’s bottom (if it is wrapped with decorative paper check inside
the wrapping before and after you water).
Farmboy Stuff
Trees for Sale: Blue Spruce, Norway Spruce, others
Construction & Landscaping Services • Garden Design & Build
Cut Flowers (summer) • Large Perennial Starts (spring)
Office: 603-547-8947 • Cell: 508-612-3864 • Francestown, NH
Just because it’s winter doesn’t mean you can’t get fresh local food.
Visit one of the area’s winter farmers’ markets this season.
Do not keep your poinsettia in extreme temperatures such
as near appliances, drafty windows, or the woodstove. During
February and March, care for it minimally by lightly watering, and
remove the faded and dead parts of the plant; don’t worry, no matter how bad it may look it’s
not dead.
“No matter how bad
In May, re-pot the
“skeleton” and prune it well.
a poinsettia looks,
Once frost is past, place the
it’s not dead.”
re-potted poinsettia outdoors
in bright, indirect light. If it’s
a particularly rainy summer, then place the poinsettia under protection from the rain. In August, prune it again. In October, start
forcing the blooms by placing it in a completely dark room (or
closet) for 12 hours each day. The blooms respond to the shortening days. By Christmas you should have beautiful blooms. T
Amanda Maurmann is Our Local Table–Monadnock’s “Dig In” columnist
and the garden manager at Stonewall Farm in Keene. Do you have a
gardening or farming question for Amanda? Email her at [email protected].
2011 Conservation Plant Sale
Order your plants today!
You’ll beautify your landscape plus help fund
conservation projects in your local community!
Many native species available:
Trees, shrubs, perennials, ornamentals, fruit trees, berry bushes.
Visit www.cheshireconservation.org to download
plant descriptions and order form.
all winter
holiday markets
Brattleboro, VT: Saturdays, November 6, 2010 through March 26,
2011. Robert H. Gibson River Garden at 153 Main St. No market on
Christmas Day (but planning a special Christmas Eve Day market from
10-2). Market open New Year’s Day. Vegetables, local wines, baked
goods and handcrafted gift items such as pottery, jewelry, fiber arts,
woodworking and handmade soaps. Contact: [email protected] or (802) 869-2141.
Hancock: Saturdays, October 23 through December 18, 2010.
(No market November 6). Next to the Congregational Church on
Main Street, in the vestry. Winter root vegetables, cider, craft and holiday items (balsam Christmas wreaths), jams, jellies, chutneys. Contact:
Marsha Kono 525-4702 or 525-3172.
Keene: Selected Saturdays at Stonewall Farm, 242 Chesterfield Rd.
Seasonal root vegetables, beef, pork, eggs, maple syrup, jams, jellies,
mustards, fibers, granola and more. 446-9474. For dates, see ad below.
Keene
Farmers’
Market
Temple: Sundays, October 17 through December 19, 2010 (10 am1 pm); November 22 & December 6 (11 am-2 pm). Temple Town Hall,
Rt. 45. Fresh produce (depending on availability), winter crops (garlic,
potatoes, squash, onions, etc), meat, eggs, flowers and decorations,
wool, apple cider, honey, bread, granola, baked goods, jams and jellies
and craft items. Contact: 878-0802.
Monadnock Rotary Bread Challenge “Best Bread” 2009 & 2010
B 42
akery
Winter Market Begins Saturday, Nov. 6
Cookies • Cakes
Fine Desserts
Artisan Breads
Other dates: Saturday, Nov. 20, 9-2:30 pm (Thanksgiving Farm Fare);
12 pm– 4 pm: Dec. 18, Jan. 22, Feb. 19, Mar. 12, Apr. 16
46 Main Street
Antrim, NH 03440
12pm - 4pm at Stonewall Farm in Keene
603.588.4242
follow us on facebook! • (603) 446-9474
Join Today!
Book your winter function
at Stonewall Farm today!
Your membership will help
open our doors in 2012!
Weddings, Holiday and
Birthday Parties, Business
Functions – Stonewall Farm
• Invest in our community
• Support local farms
• Eat great food
• Create local jobs
is the perfect New England
setting for your event.
Add a sleigh ride to make the
day even more special!
603.756.2988 ext.116
Call today to book your event,
(603) 357-7278.
Visit the Keene Winter Farmer’s Market at Stonewall Farm
Check stonewallfarm.org for dates!
14
monadnockcommunitymarket.com
15
Genevieve
Groesbeck
Functional
and Sculptural
Pottery
Winter Recipes
Member of the
League of New Hampshire Craftsmen
603-924-3686 • www.genevievegroesbeck.com
By Katrina Hall
When I received a packet of bhindi masala
I took one sniff of this aromatic Indian spice
mixture and ran into the kitchen to make
this smooth and spicy soup, so perfect for cold
weather. If you can’t find pre-packaged bhindi
masala you can mix some up yourself.
Serves 2
Bhindi Masala Spice:
2 teaspoons cumin
1 teaspoon ground coriander
1/8 teaspoon ground cayenne pepper
3/4 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon curry powder
Mix all ingredients in a small bowl. Set aside.
Soup:
2 tablespoons olive oil
1 medium onion, peeled and sliced
2 teaspoons bhindi masala spice
1/2 teaspoon thyme
1 teaspoon cumin
1 stick celery, washed and cut into 1-inch
pieces
2 cups peeled butternut squash, seeded, and
cut into 2-inch chunks
1 cup peeled sweet potato, cut into 2-inch
chunks
2-3 cups vegetable stock
Local ingredients available in winter: butternut
squash, onion, thyme
Heat the olive oil in a heavy-bottomed pot
over high heat. Add the onion and the bhindi
masala spice mixture, thyme, cumin, and stir
for a minute.
Add the celery, butternut squash, and
sweet potato, and stir. Lower heat to medium.
Add the vegetable stock, stir. Cook on medium
heat until vegetables are tender.
16
Remove pot from heat. Puree soup using
an immersion or regular blender.
Add salt and pepper, or more cumin or
bhindi masala, to taste. Serve with homemade
croutons or a drizzle of Greek yogurt and a
sprinkle of fresh thyme leaves.
Chicken Marengo
This classic French stew was created by
Napoleon’s chef after the battle of Marengo.
The plump chicken pieces simmered in a
wine, tomato, and tarragon broth go well
with pasta, rice, or sourdough bread on a
cold winter’s night.
Remove chicken to casserole dish. Pour the
wine (or rice vinegar/water mixture) into the
skillet, scraping up any browned bits. Add
the tarragon, salt, pepper, garlic, and onion
to the skillet. Stir. Add tomatoes and
mushrooms. Stir well. Pour mixture over
chicken.
Cover and place in heated oven. Bake
for approximately an hour and a half or until
chicken is very tender.
Remove from oven and let cool briefly.
Serve whole pieces of chicken (or use two
forks to pull the chicken from the bones)
with orzo or rice and a few big spoonfuls of
the broth.
Portrait of Jazz
Michael Reilly
Fine Art
www.portraitofjazz.com • 603-827-4176
CommerCial
Serves 4
1 small chicken, cut up, (or use a combination
of 6 pieces of thighs, legs, or small breasts,
bone in, and skin removed). Do not use
boneless chicken.
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup dry white wine (or ½ cup rice vinegar,
½ cup water)
1 tablespoon dried tarragon
Kosher salt
Freshly cracked pepper
2 cloves garlic, cut in slivers
Half a medium onion, peeled and cut in slivers
2 cups canned plum tomatoes, with a little of
the juice
10 sliced mushrooms
Local ingredients available in winter: wine,
tomatoes (if you canned them), garlic,
mushrooms (dried are available if you can’t
find fresh), chicken
Use heatproof ceramic casserole dish. (Note:
heavier dishes take longer to cook.) Preheat
oven to 340°F.
Remove the skin from the chicken pieces.
Rinse and pat dry.
Heat the butter and olive oil in a skillet and
sear the chicken pieces until lightly browned.
arChiteCture
& Fine art Copy
310 Marlboro St.
Keene, NH 03431
t: 603.209.3252
e: [email protected]
w: karevy.com
Katrina Hall moved to NH in 1978 after several years
cooking at Le Bocage in
Cambridge, Mass. She
founded the Hancock
Farmers’ Market in 1990, as well as a catering,
herb, and baking businesses. She started a blog,
“She’s in the Kitchen,” in 2008, where her
passion for cooking, food, and photography has
finally found a home.
Photos: Katrina Hall
Butternut Squash and
Sweet Potato Soup
with Indian Spices
99 Main Street, Keene, NH 03431
www.monadnockfineart.com
[email protected]
(603) 352-3201
Hours: Tuesday – Saturday, 11 – 5
17
Alyson’s Orchard: 57 Alysons Lane, Walpole 03608, 756-9800
Ashburn House: 20 Upper Troy Road, Fitzwilliam 03447, 585-7198
Auk’s Nest B&B: 204 East Road, Temple 03084, 878-3443
Benjamin Prescott Inn: Route 124 East, Jaffrey 03452, 532-6637
The Birchwood Inn & London Tavern: 340 Route 45, Temple 03084,
878-3285
Bridges Inn at Whitcomb House: 27 Main Street, Swanzey 03446,
357-6624
Carriage Barn Guest House: 358 Main Street, Keene 03431, 357-3812
Chesterfield Inn: 20 Cross Road, W. Chesterfield 03466, 256-6131
Colony House Bed & Breakfast: 104 West Street, Keene 03431,
352-0215
The Currier’s House B&B: 5 Harkness Road, Jaffrey 03452, 532-7670
E.F. Lane Hotel: 30 Main Street, Keene 03431, 357-7070
The Fitzwilliam Inn & Tavern: 62 NH Route 19 West, Fitzwilliam
03447, 585-9000
The Grand View Inn & Resort, 580 Mountain Road, Jaffrey 03452,
532-9880
Greenfield Inn B&B: 749 Forest Road, Greenfield 03047, 547-6327
The Hancock Inn: 33 Main Street, Hancock 03449, 525-3318
Harrisville Inn: 797 Chesham Road, Harrisville 03450, 827-3163
Herban Living B&B: 242 General Miller Highway, Temple 03084,
878-0459
Inn at Crotched Mountain: Mountain Road, Francestown 03043,
588-6840
Inn at East Hill Farm: 460 Monadnock Street, Troy 03465, 242-6495
Inn of the Tartan Fox: 350 Old Homestead Highway, Swanzey 03446,
357-9308
Inn at Valley Farms B&B: 633 Wentworth Road, Walpole 03608,
756-2855
Little River Bed and Breakfast: 184 Union Street, Peterborough 03458,
924-3280
Peep Willow Farm: 51 Bixby Street, Marlborough 03455, 876-3807
Monadnock Inn: 379 Main Street, Jaffrey Center 03452, 532-7800
Old Schoolhouse B&B: 12 Oxbow Road, Dublin 03444, 563-9240
Stepping Stones B&B: 6 Bennington Battle Trail, Wilton Center 03086,
654-9048
Stone Bridge Farm B&B: 44 Jones Road, Hillsborough 03244, 478-0809
Stonewall Farm Bed & Breakfast: 235 Windsor Road, Hillsborough
03244, 478-1947
The Surry House Bed & Breakfast: 50 Village Road, Surry 03431,
352-2268
Three Maples B&B: Route 123, Sharon 03458, 924-3503
Walpole Inn: 297 Main Street, Walpole 03608, 756-3320
Woodbound Inn & Resort: 247 Woodbound Road, Rindge 03461,
532-8341
Our Local Table Calendar of Events
December
6
Sat., 8 am – 8 pm. Olde Fashioned
Christmas, Downtown Hillsborough.
Old fashioned holiday fun: entertainment, crafts,
shopping, food, and more. Hillsboroughpride.org.
7
Tues., 6 – 8 pm. Cheshire County
Conservation District Annual
Meeting, Alyson’s Orchard, Walpole. Ken
Meter, nationally known food system expert, will
speak about the Monadnock Region. 756-2988.
11
Sat., 10 am – 5 pm. 6th Annual
Currier & Ives Cookie Tour, Inn at
East Hill Farm,Troy. Visit local inns, bed and
breakfasts and other unique businesses for holiday treats, recipe cards and refreshments at each
stop. East-hill-farm.com
11
Photo: Shaundi Kane
Local Stays
A listing of our region’s lovely B&Bs, inns,
farm stays, and historic accommodations.
Many serve locally grown and raised food!
Sat., 7 – 10 pm. A Crescent Moon
Community Celebration of EarthInspired Art, Ahavas Achim Congregation,
Keene. Nature-inspired poetry, prose, music,
dance, and more. Refreshments include local
food and teas. Proceeds benefit The Sustainability
Project. 357-0860.
12
Sat., 9 am – 4 pm. 6th Annual Seed
Celebration and Seed Exchange,
Gilsum Elementary School, Gilsum. Stock
up on local seeds, learn about local food, and
more. Suggested donation $7 adults in advance,
$10 at door. $3 for children. Purchase tickets at
Green Energy Options, Keene, 357-0860.
emersonbrookforest.org.
5, 12, 19 & 26
Sat., 11 am – 2 pm.
February Farm Days, Stonewall Farm,
Keene. Beat the winter blues with old fashioned
farm fun. Horse drawn sleigh rides, refreshments,
small animals, snowshoeing. StonewallFarm.org.
27
Sun., 1 – 6 pm. Winter Family Farm
Day, Inn at East Hill Farm, Troy.
Farm activities throughout the day. $25 for
16-adult, $15 for child 2-15. Price includes all
activities, snacks, tax and tips. Children must be
accompanied by adult. Reservations required.
242-6495. East-hill-farm.com
ongoing winter
Events
Sundays
Starting at 6 pm. Sunday Evening Live
Music, Sunflowers Café, Jaffrey.
Jazz, folk, and more. Local food served.
Mondays
5:30 – 6:30 pm. Community Suppers
Union Congregational Church / All Saints
Episcopal, Peterborough. Locally produced
food served.
Thursdays
7 – 10 pm. Open Mic Night. Cheshire
Tavern at the Fitzwilliam Inn, Fitzwilliam.
Come sing, play, read a poem, or listen by the
fire in the Tavern. Local food served, some local
beverages. Historicfitzwilliaminn.com
Thursdays
7 – 9 pm. Open Mic, Fritz, the Place to
Eat, Keene. Sign up to play at fritzopenmic@
yahoo.com or just stop by. Local food served.
Fritztheplacetoeat.com
First Friday of the Month
5 – 9 pm (or later). First FridayPeterborough. A community tradition.Visit
galleries, shops, restaurants, and museums, and
listen to local musicians.
31
Fri., 6 pm - 1 am. New Year’s Eve
Party, Inn at East Hill Farm, Troy.
Ring in the New Year on a farm! Dinner, live
band, and midnight breakfast buffet. Reservations
required. 242-6495. East-hill-farm.com
Fridays
6:30 – 9 pm. Live Music at Fritz, the Place
to Eat, Keene. No cover. Local food served.
Fritztheplacetoeat.com
February 2011
11
Sat., 5:30 – 11 pm. Farmer Appreciation Night, Stonewall Farm, Keene.
A night of merriment and tribute to local
farmers and eaters of farm-fresh food. Drop
by to eat, dance, and connect with friends and
neighbors. StonewallFarm.org.
Most Fridays & Saturdays
8 – 11 pm. Live Music & Dancing, Cheshire
Tavern at the Fitzwilliam Inn. Check website for schedule and bands. Local food served,
some local beverages. Historicfitzwilliaminn.com.
“Fritz” by Michael Reilly
Do you have a spring event for the next issue? Email us today at [email protected].
The perfect home away from home for your guests
Known for warm hospitality & scrumptious breakfasts featuring fresh, local ingredients
(603) 357-6624 • [email protected] • www.bridgesinn.com
Walpole Valley Farms
Grass-fed Beef &
Pastured Chickens
Available Through
Winter
100% Grass-fed Beef • Pastured Chickens & Turkeys
Woodland Pork • Pastured Eggs
Green Lodging • Weddings • Special Events • Group Tours
(603) 756-2805
www.WalpoleValleyFarms.com
18
Stepping Stones
Bed & Breakfast
A Friendly Country Home in a Hilltop Garden Setting.
6 Bennington Battle Trail ~ Wilton Center, NH 03086
www.steppingstonesbb.com ~ 1-888-654-9048 ~ (603) 654-9048
19
Alstead
Bascom Maple Farm
835-6361, Maple Syrup & Products,
bascommaple.com
Beryl Mountain View Farm
835-2246, Beef
Comstock Family Farm
835-6182, Fruits & Vegetables*,
Farmstand, PYO,
comstockfamilyfarm.com
Darby Brook Farm
835-6624, Vegetables, PYO Fruit
Dustin’s Sugarhouse
835-6070, Maple Syrup & Products
Flying Cloud Dairy
835-2519, Milk (Raw)*, Cream*
Sunset Farm
835-6210, Vegetables, Cut Flowers
Village Roots CSA
477-5533, Vegetables, Herbs, CSA
Antrim
Tenney Farm
588-2020, Cider, Chickens, Eggs,
Fruit, Vegetables, Farmstand
tenneyfarm.com
Windfall Farm
588-3296, Fleeces, Yarns,
Turkeys*, Vegetables, Cut Flowers,
Free-Range Eggs (in season), Farm
Shop, windfallfarmnh.com
Chesterfield
Bee Tree Farm
363-4631, Honey, Bee Products,
beetreefarmnh.com
Hubner Farm
363-4675, Beef
The 1780 Farm
(818) 929-2901, Beef, Chicken, Pork,
Herbs, Vegetables, Farmstand, PYO,
CSA
Dublin
Dana Farm
Honey, Vegetables
[email protected]
Farmer John’s Plot
289-5927, Vegetables, Farmstand
Morning Star Maple Sugar House
Fitzwilliam
Boulder Meadow Farm
585-3461, Sheep, Llamas,
Wool Processing,
bouldermeadowfarm.com
Tracie’s Community Farm
209-1851, Eggs, Honey, Vegetables,
CSA, traciesfarm.com
Patchwork Southdowns
585-9814, Sheep Wool & Meat
*Certified Organic
20
Rocky Meadow
Farm
547-6464, Beef (Grass-Fed)
Gilsum
The New Hampshire Honey Bee
313-0186, Honey, Beekeeping
Supplies, nhhoneybee.com
Greenfield
Pamomile Fine Handmade Soaps
547-2198, Herbal Soaps,
pamomile.com
Spring Pond Farm
547-2964, Breeders of Registered
Huacaya Alpacas, Yarn, Hand-Knit
Garments, Farm Shop, Farm Tours
Greenville
Darling Hill Community Farm
878-3130, Eggs, Herbs*, Vegetables*, CSA
Washburn Windy Hill Orchard
878-2101, Fruit, Vegetables,
PYO Apples & Pumpkins
Hancock
Brimstone Hollow Farm
525-3070, Lamb, NH-Made Romney
Fleeces, Natural and Hand-Dyed
Roving, Homespun Yarn, Felt
Daloz Mill & CSA
525-3788, Vegetables*, CSA
Norway Hill Orchard
525-4912, PYO Apples
Harrisville
Railroad Express Sugar House
827-3245 (call first), Maple Syrup &
Products
Wellscroft Farm and Wellscroft
Fence Systems, LLC
827-3464, Eggs, Lamb, Goat Meat
(See ad on p. 23)
Hillsborough
Bit O’Heaven Fiber Farm
464-4392, Wool/Mohair, Wool/
Alpaca, Wool/Angora Roving, HandPainted Roving, Handspun Yarns
Clark Summit Alpacas
464-2910, Roving, Yarn, Handmade
Items. Open Farm Days Monthly,
clarksummitalpacas.com
Western View Farm
464-3015, Freezer Lambs, Shetland
Roving & Yarn
Jaffrey
Boutwell Sugar House
532-7621, Maple Syrup
Meat, Vegetables
Monadnock Sugar
House
Maple Syrup &
Products
monadnocksugarhouse.com
Sleeping Monk Farm Alpacas LLC
878-2183, Alpacas, Raw Fleeces,
Roving, Batts, Yarn, Felted Sheets,
Finished Goods,
sleepingmonkfarm.com
Wild Star Farm
532-2434, Rabbit
Keene
Borden Maple Tree Farm
Green Wagon Farm
Honey, Maple Syrup & Products,
Vegetables, Farmstand,
PYO Strawberries
Maple Lane Farm
352-2329, Fruit, Maple Syrup &
Products, Vegetables, PYO Apples
Mt. Caesar Alpacas
355-3555, Yarn, Fiber, Clothing,
mtcaesaralpacas.com,
(See ad on page 2)
Stonewall Farm
357-7278 , Beef, Eggs, Milk*,
Cheese, Maple Syrup & Products,
Vegetables, PYO, CSA,
stonewallfarm.org,
(See ad on page 15)
White’s Farm Stand
Vegetables, Farmstand
Pitcher Mountain CSA
446-7094, Vegetables, CSA,pmcsa.org
(See ad on p. 23)
Pitcher Mountain Farm
446-3350, Beef, Chicken, Eggs
Sullivan
Bo-Riggs Cattle Company
352-9920, Beef, Lamb
Surry’s Wild & Woolly Farm
352-7193, Eggs
Ruffled Feathers Farm
446-9474, Eggs, Chicken, Herbs,
Pork, Rabbit, Vegetables (starts)
Swanzey
Stowell’s
352-8059, Beef, Pork, Custom
Slaughtering, Wrapping, Curing,
Smoking
New Ipswich
Amazing Flower Farm
878-9876, Fruit, Vegetables (Starter
Plants), Annuals, Perennials
Temple
Autumn Hill Farm
878-0802, Fruit*, Vegetables*
Ben’s Sugar Shack
Jams, Jellies, Maple Cotton Candy
Connolly Brothers Dairy Farm
924-5002, Beef, Eggs, Milk, Ice
Cream, (See ad on back cover)
Fiber Dreams Farm
396-9136, Sheep & Angora Rabbits,
Fiber (Roving, Batts, Yarn, Felt), Dyes
Crescent Farm
756-4049, Beef, Pork
West Chesterfield
Kizazo Farm
256-6764, Eggs, Chicken, Vegetables
Fletcher Farm
756-4230, Hay*, Milk*
Homestead Farm
756-4800, Vegetables,
(See ad on p. 11)
Milkhouse at Great Brook Farm
756-4358, 313-8808, Beef, Cheese,
Eggs, Honey, Milk (Raw), Maple
Syrup, Pork
Walpole Creamery
445-5700, Ice Cream,
walpolecreamery.com
Walpole Mountain View Winery
at Barnett Hill Vineyard
756-3948, Wine, bhvineyard.com
Walpole Valley Farms
756-2855, Pasture-Fed Beef & Turkey,
Cheese, Eggs, Maple Syrup, Pork,
Vegetables, walpolevalleyfarms.com,
(See ad on page 19)
Washington
Eccardt Farm
495-3157, Beef, Milk, Pork, Veal,
Farm Store
Lovell Mountain Farm & Gardens
495-0055, Eggs, Herbs, Vegetables
(Starter Plants), lovellmtn.com
Westmoreland
Edgefield Farm
399-9975, Lamb (Whole),
edgefieldsheep.com
Fertile Fields Farm
399-7772, Herbs*, Vegetables*, CSA,
fertilefieldsfarm.com
High Hopes Farm
399-4305, PYO Raspberries & Blueberries, highhopesorchard.com
Hillside Springs Farm
399-7288, Fruit, Vegetables, CSA,
hillsidespringsfarm.com
Long Ridge Farm
313-8393, CVM/Romeldale Breeding
Stock, Raw Fleece, Yarns, Rovings,
longridgefarm.com
Milkweed Farm
209-8676, Vegetables
Old Ciderpress Farm
399-7210, Chestnuts, Heirloom Cider,
PYO Apples
Stuart & John’s Sugar House
stuartandjohnssugarhouse.com
Wilton
Hungry Bear Farm
654-6626, Vegetables, Herbs,
hungrybearfarm.com
Winchester
Black Cat Honey
392-0008, Honey, Bee Products,
blackcathoney.com
Cheshire Garden
239-4173, Fruit (Jams, Jellies),
cheshiregarden.com,
(See ad on p. 6)
Country Critters Farm
239-8657, Goat & Cow’s Milk (Raw),
Cream (Raw), Artisan Goat Milk
Cheeses
Full Measure Farm
239-4006, Lamb (Whole), Fiber (Cotswold)
Manning Hill Farm
239-4397, Beef, Eggs, Milk, Pork,
manninghillfarm.com
My Old Farm Pure Maple Syrup
Picadilly Farm
239-8718, Eggs, Lamb, Pork, Vegetables*, CSA, picadillyfarm.com
Our Local Table’s farm directory listings
are free. Did we miss someone? Please
drop us a line at [email protected] and we’ll include your
local farm in our next issue.
_________________
Sunflower Field Farm
Painted Shadow Farm
446-3944, Chicken, Turkey, Fiber
Hijinks Farm
562-5775, Eggs*, Fruit*, Vegetables*, Honey, Maple Syrup, Farmstand, hijinksfarm.com
Boggy Meadow Farm
756-3300, Cheese & Other Farm
Products, boggymeadowfarm.com
Fieldstone Farm
Surry
Crescendo Acres
Farmstand, crescendoacres.com
(See ad on p. 2)
Coll’s Farm Market & Deli
532-7540, Eggs, Maple Syrup &
Products, Vegetables, CSA,
collsfarmllc.com (See ad on p. 2)
Alyson’s Orchard
756-9800, Fruit, PYO, Farmstand,
alysonsorchard.com
Rindge
Fairmont Farm
899-5445, Fleece
Mack Hill Farm
446-6261, Beef, Eggs, Honey, Lamb,
Maple Syrup & Products, Mushrooms,
Pork, Turkey, mackhillfarm.com
Nelson
Hidden Birch Farm
827-2950, Eggs, Maple Syrup &
Products, Chevon (Goat Meat),
Turkeys, Chickens,
hiddenbirchfarm.com
Walpole
Abenaki Springs Farm
445-2147, Chicken, Fruit*, Pork,
Turkey, Vegetables*, CSA,
abenakispringsfarm.com
Sunnyfield Farm
924-4436, Beef, Chicken, Eggs,
Lamb, Milk, Pork, Vegetables,
sunnyfieldfarm.org
Stoddard
Pitcher Mountain Blueberries
446-3655, Fruit, PYO Blueberries
Mason
Barrett Hill Farm
878-4022, Fruit, Vegetables
barretthillfarm.com
Tri-Well Farm
313-3264, Artisan Goat Milk
Cheeses, Raw Goat Milk,
[email protected]
Rosaly’s Garden & Farmstand
924-3303, Fruit*, Herbs*,
Vegetables*, PYO, Farmstand,
rosalysgarden.com
Langdon
Clark’s Sugar House/Valley View
Bison 835-6863, Bison Meat,
Maple Syrup
Marlow
Hodge Podge Farm
446-7917, Eggs, Turkey, Chicken, Honey
Monadnock Berries
242 6417, Fruit, Vegetables, PYO,
monadnockberries.com
Peterborough
Far Sight Farm
924-4333, Chickens (pasture-raised)
Sharon
Alpacas of Kilblaan Farm
924-6113, Alpacas, Fiber,
kilblaanfarm.com, (See ad on p. 9)
Marlborough
Webber Sugar House
Troy
East Hill Farm
242-6495, Beef, Chicken, Honey,
Lamb, Pork, east-hill-farm.com,
(See ad on p. 9)
Smith’s Berries
878-1719, PYO Blueberries
Wichland Woods
357-2758, Mushrooms,
wichlandwoods.com,
(See ad on page 7)
Shorts Sugar House
Temple Mountain Beef
878-4900, Beef
Mirage Alpacas
495-3435, Alpacas, Goats, Sheep,
miragealpacas.com
*Certified Organic
Cut Your Own
Christmas Tree
Nothing says “Christmas” like traipsing out to a local
tree farm and cutting your very own tree. Call one of
these Monadnock region tree farms to schedule your
visit and create a family tradition! Most farms are open
for tagging and cutting Thanksgiving Day weekend
until Christmas.
Coates Christmas Tree Farm • (603) 352-4562
85 Nims Road • Keene
(pre-cut trees)
Fairview Farm • (603) 878-3843
365 Adams Hill Road • Greenville
Farmstead Acres • (603) 352-8730
143 London Road • Westmoreland
Homestead Farms • (603) 756-4800
16 River Road • Walpole
Monadnock View Farm • (603) 352-7892
Aldrich Road • Keene
_________________
Windswept Mountain View
Christmas Tree Farm • (603) 239-4005
323 Fitzwilliam Road • Richmond
Wright’s Tree Farm • (603) 352-4033
607 Hurricane Road • Keene
Photo: Marcia Passos Duffy
Two Girls Farm
Beef, Chicken, Eggs, Garlic, Pork,
twogirlsfarm.org
Lost Village Farm
547-3509, Beef
(Grass-Fed)
Sawyer’s Maple Farm
Maple Syrup & Products
sawyersmaplefarm.com
Brookfield Farm
445-5104, Grass-Fed Beef*, Milk*,
Goat Meat, Lamb, Garden Compost
___________
Knight Farm
835-9077, Beef, Pork, Yogurt,
Cheese
Ingall’s Farm
532-5825,
Vegetables*
___________
Blueberry Acres
835-2259, PYO Blueberries
Francestown
Green Ledge Farm
547-3454, Beef*
(Grass-Fed),
Chicken, greenledgefarm.com
New Field Farm
878-2063, Vegetables, Blueberries,
newfield.locallygrown.net
Illustrations: Francie Huntley, 7th Grade, Surry Village Charter School
Acworth
Acworth Village Gardens
835-7986, Eggs, Vegetables
Farm Directory
Herban Living Farm
878-0459, Beef, Chicken, Eggs,
Herbs, Vegetables,
herbanlivingbandb.com
21
The Back Page Backyard
Sheep Dreams
When I first married I lived in Kentucky and
I was a teacher and guide at Pine Mountain
Settlement School, a former boarding school
for mountain children in the 1900s that was
turned into a living museum and education
center. We had workshops and taught local
Native American and early Appalachian
crafts. Part of my job was to show the kids
how people made wool—so I learned carding
and spinning wool so I could demonstrate it
to the kids. I really loved doing this, and
wanted to do this someday with wool from
my own sheep.
What do you like most about raising sheep?
I enjoy the process—I love each part—from
raising sheep to shearing to spinning to knitting. Sheep have so much personality! And
they get me outside. It’s great to go into the
barn every day and see them. In the winter,
when it’s cold it’s a little harder to spend so
much time with them, but I still do. In late
winter, when some of the ewes are pregnant,
I spend a lot of time in the barn sitting with
them. I stay warm from their body heat.
It is so peaceful to sit in the barn and
watch them. That is also the time I take to
look for any medical problems. Because if you
aren’t paying attention to your sheep—especially in the winter—problems can go bad
very quickly. So I love sitting out there with
them for that reason. They’re like pets to me.
Is it difficult to raise them for meat if they
seem like pets?
It is hard to explain to people who don’t
want to hear the concept of slaughtering for
food. If I’m going to eat meat I want to know
Live, Family-Friendly Entertainment
Thursday & Friday NighTs
45 Main Street • Keene, NH 03431 • (603) 357-6393
www.fritztheplacetoeat.com • Open 7 days for Lunch and Dinner
Jingles Christmas & Country Shop
   
    
    

Any advice for people who want to
start raising sheep as a hobby?
If you have 1 acre you can support two to
three sheep; you don’t have to let them graze
on the lawn, but can buy hay for them. You
don’t necessarily need a barn—a lean-to or
garage would be fine. If you want to use the
wool to spin, get ewes instead of rams since
males can be aggressive. A large sheep, such
as the Corriedale breed, will provide eight
pounds of fleece per year—it takes about
two pounds of washed wool to make an
adult sweater.
There’s also a wealth of people with
sheep-raising experience in the Monadnock
region. The cooperative extension and the
Wool Arts Tour (in October) are also great
resources for getting started. T
The Back Page Backyard is a peek at what
our neighbors are growing and raising in
the Monadnock Region. Do you have a
garden or livestock you’d like featured on
this page? Email us: [email protected].
THE
HErb
Protection and Containment of Crops and Livestock
TasTEful gifTs from THE gardEn
Let Wellscroft help you with your next fencing project...
plus become your source for fresh local products!
viEw our full producT linE aT: www.HErbbarnonlinE.com
HER MOUNTA
C
I
IT
FARM
N
Wellscroft
Harrisville, NH T: 603.827.3464 F: 603.827.2999
E: [email protected] W: www.wellscroft.com
barn
[email protected] • (603) 239-6114 • (800) 955-2817
Wellscroft Fence Systems, located at Wellscroft Farm in
Harrisville, specializes in agricultural fencing systems to
contain and protect all varieties of livestock and crops.
Wellscroft Farm also has 30 years experience raising naturallyproduced lamb; we also sell pasture-raised meat goats, pigs,
and eggs from our free range hens. Our farm fencing systems
have been literally tested “in the field” with our own animals.
Call us today to find out more about our high-quality fencing
systems and pasture-raised food!
22
country home décor • table linens • candles
town signs • plates • wreaths • braided rugs •
byers’ choice • willow tree angels • annalee dolls
fontanini nativity sets • department 56 villages
snow babies • homemade fudge
antiques and collectables
1024 Route 12 • Westmoreland, NH
(603) 399-4972
Mon-Sat 10-5 • Sunday 11-4
Photos: Jodi Genest and courtesy Alice Funk
When did you first learn to spin wool?
where it came from; I don’t want to
get over being sad about slaughtering sheep for meat. To me, the richness is in life and death.
The reality is that any meat you
are eating was a living thing that has
died so you can eat it. I appreciate
that people don’t want to deal with
death because death is painful. But I
think that the more people are
aware of the source of their food,
the more they are intimately involved
in raising their food, the more thankful they become.
P
a
lice Funk grew up in
suburban Philadelphia
and was taught to knit by both
her grandmothers. She had
childhood dreams of someday
owning sheep so she could knit
with her own home-grown fiber.
Today Alice lives far from
suburbia on 200 acres of land in
Roxbury. She raises sheep (as
well as a flock of chickens) just
steps from the home she shares
with her husband, Mark. She
started raising sheep in 1989,
a year after the family moved onto
the property.
Our Local Table recently visited
Alice and her herd of 13 Border
Leicester sheep and chatted about the
pleasures of spinning wool and raising
sheep for fiber and meat.
• Panini, Salads, and
Belgian Fries
• Vegetarian and
Gluten-Free Options
• Wide Selection of
Locally Sourced Food
Highland Cattle
A Leading Supplier of Breeding Stock
Naturally Raised Beef for Sale
[email protected]
603-446-3350
23
Connolly Brothers Dairy Farm
Our own raw milk*, ice cream,
and farm-raised meats.
Composted manure available.
Visit our farm store!
Open daily 8 am-8 pm, 7 days a week.
•
•
Webster Highway Temple, NH (603) 924-5002
[email protected]
ney.
ependence.
Now Carrying
A Full Line of
Wood & Pellet
Stoves!
*We are a licensed raw milk producer.
Save Money.
Gain independence.
• Solar Electric &
Hot Water Systems
• Wide Range of EnergyEfficient Products
• Daylighting & Heating
• Home Energy Solutions
Green Energy Options
GEO Solar Store
79 Emerald Street, Keene
603.358.3444
www.usasolarstore.com
[email protected]
Photo: Shaundi Kane
m
co
l
w.
al t
Look for the Spring Issue March 1st
k.
ww
T
a ble mon a d n
oc
Restoration, Repair and Maintenance
of Old & Historic Windows
Weatherstripping and low-profile storm windows
See our website for supplies & materials.
www.winnmountainrestorations.com
75 Holt Road, Lyndeborough, NH 03082 603.654.2115
Green Energy Options
GEO Solar Store
79 Emerald Street, Keene
ctric &
603.358.3444
er Systems
www.usasolarstore.com
nge of [email protected]
Your Local Renewable
Energy Solution
Products
• Solar Electric & Hot Water Systems
• Wide Range of Energy-Efficient Products
• Daylighting & Heating
ng & Heating
• Home Energy Solutions
79 Emerald Street • Keene • 603-358-3444
ergy Solutions
www.geosolarstore.com • [email protected]
oc
Winn Mountain
R estorations, LLC
Here’s what we’re working on:
Grow Your Own Mushrooms; Living Healthy;
Maple Syrup; Monadnock Region Directories:
Farms, Farmers’ Markets, CSAs, B&B/Inns & More!
Don’t miss a single issue—subscribe today:
www.localtablemonadnock.com. Follow us on Facebook and Twitter.
a wood-fired
artisan bakery
in alstead, nh
Available throughout the
region and on Tuesdays at
the bakery in Alstead
www.orchardhillbreadworks.com

Local Table - Monadnock Table magazine

Transcription

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