Zucchini Corn Fritters

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This morning’s breakfast: Zucchini Corn Fritters with onion, garlic, cumin, oregano and sriracha – delicious! The zucchini, onion, garlic, and oregano are from my garden, the corn from Killdeer Farm, and the egg from Sunrise Farm. Flour from King Arthur. (A good way to avoid plastic is to grow your own or buy directly from a local farm. I wish sriracha did not come in a plastic container!) Zucchini pie; chocolate zucchini cake; zucchini bread; sauteed zucchini and onions tossed with pasta, toasted walnuts and Parmesan;  zucchini quesadillas . . . ’tis the season to be eating zucchini, breakfast, lunch, and dinner!

Did you celebrate “Sneak Zucchini on a Neighbor’s Porch Day” on August 8th?

Zucchini

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Posted in Events, garden, recipe, Regional Self-Reliance, zucchini | Leave a comment

Mushroom Experiment at Poverty Lane Orchards

When Lebanon’s Energy and Facilities Manager, Tad Mongomery, first toured Canillas Community Garden this spring, it was fungus on a dead tree stump that immediately attracted his attention.

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“Dryad’s Saddle” he observed, “They’re edible if you get them young.”  Who knew mushroom foraging was among Tad’s many talents and interests? So it came as no surprise to learn that he is currently conducting an experiment with morel mushrooms in Lebanon. Rather than foraging for these elusive and highly-valued mushrooms, Tad is attempting to cultivate them under apple trees at Poverty Lane Orchards. Read more

 

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Chlorpyrifos?

 

 

Chlorpyrifos (“klor-PEER-a-foss”) is an insecticide sprayed as a fine mist on many U.S. crops, including apples, oranges, strawberries, broccoli, almonds, walnuts, cherries, peaches, pears, corn, and wheat. It is linked to brain damage and developmental delays in children. People come into contact mostly through food, tainted drinking water, and “spray mist,” a fog generated by spraying pesticides over fields.

In agricultural communities near factory farms, chlorpyrifos residue can be found on picnic benches, lawns, and playground equipment. The EPA proposed a complete ban on chlorpyrifos in 2015, citing significant risks to children and farmworkers. In a risk analysis published in 2016, the agency said children were exposed to up to 140 times the safe levels of the pesticide through food alone. Scott Pruitt, head of the U.S. Environmental Protection Agency (EPA), ignored the recommendations of his agency’s own scientists and rejected a ban on chlorpyrifos.

Knowing where our food comes from is important to Localvores and you can be sure of avoiding Chlorpyrifos if your fruits and veggies come from the local farms listed below:

These area farms say they don’t use chlorpyrifos:

  • 4 Corners Farm, Newbury, Vt. *
  • Champlain Orchards, Shoreham, Vt. *
  • Crossroad Farm, Post Mills, Vt. *
  • Deep Meadow, Ascutney, Vt. *
  • Edgewater Farm, Plainfield, N.H. *
  • Glacial Grooves, Etna, N.H. *
  • Killdeer Farm, Norwich, Vt. *
  • Long Wind Farm, East Thetford, Vt. *
  • Luna Bleu Farm, Royalton, Vt. *
  • MacLennan Farm, Windsor, Vt. *
  • Pete’s Greens, Craftsbury, Vt. *
  • Pierson Farm, Bradford, Vt. *
  • RT 5 Farm, Fairlee, Vt. *
  • Spring Ledge Farm, New London, N.H. *
  • Sunny Brook Farm, Sharon, Vt. *
  • Sunrise Organic Farm, White River Junction, Vt. *
  • Sweetland Farm, Norwich, Vt.
  • Walhowdon Farm, Lebanon, N.H. *

✱ These farms are Co-op suppliers.

For an update see http://coopnews.coop/a-year-ago-the-government-rejected-a-ban-on-this-pesticide-where-do-things-stand-today/

The Co-op’s original article on Chlorpyrifos is at http://coopnews.coop/the-government-refused-to-ban-this-pesticide-here-are-some-local-farms-who-wont-use-it/

 

Update: 

August 2018

Court Orders E.P.A. to Ban Chlorpyrifos, Pesticide Tied to Children’s …

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Farmers Market Brunch

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Potato/Onion Frittata

I purchased potatoes, onion, and eggs at the Norwich Farmers Market yesterday. They all turned up for Sunday brunch. I love my spiralizer! I even had garlic from my garden and a few snippets of chives from the windowsill.  With a bit of non-local Sriracha – yum!

 

Posted in Farmers Markets, recipe, Regional Self-Reliance | 2 Comments

Lebanon Farmers Market

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These were my purchases from the Lebanon Farmers Market this morning: potatoes and eggs from Dunrovin Farm in Claremont, maple syrup from Tomapo Farm in Lebanon, and goat milk soaps from Cornish Soapworks. I love the names of the soaps; my choices were Hippy Chick (patchouli), Moon Goddess (lavender) Java Junkie (coffee beans and vanilla!) They grow their own rosemary, lilac, lavender, patchouli, basil, sage, mint, etc for their soaps.) If I were not a vegetarian,  I might  have purchased a variety of meats from Dunrovin, and if I had a dog there were many chewables such as antlers and dog bones. Honey, raw milk, rutabagas and cabbage were also available. Tacos too. I would love to see more vendors and more customers at the LFM.

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Winter Staple: Squash!

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Carnival Squash

Northeastern Native Americans grew pumpkins and other squashes; they roasted or boiled them, and, at times, preserved the flesh as conserves in syrup. New England settlers were not impressed by the Native Americans’ squash until they had to survive the harsh winters, at which point they adopted squash and pumpkins as staples. We New England localvores have learned the value of winter squash which can be stored for many months without much difficulty. Hubbard, butternut, and acorn-type squashes seem to store best;  50°F in a dark place is recommended  . . . but my carnival squash (an acorn-type squash) had been on the kitchen counter since October and was still firm and delicious!

I grew carnival squash for the first time this year and my one plant was prolific, producing 10 beautiful squashes. My favorite uses have been in quesedillas, stuffed squash  (with sauteed onions, garlic, walnuts, bread crumbs, cheese, garden sage and nutmeg), and simply mashed with butter, salt, pepper, nutmeg and a touch of maple syrup.

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Mashed roasted squash with sauteed onions, garlic, walnuts, cheese, nutmeg, and a touch of maple syrup on top of flour tortilla

To make a winter squash quesedilla, roast and mash squash and add a bit of salt, buttter and maple syrup.  Combine with sauteed onions and garlic, toasted walnuts, nutmeg, salt, pepper, and cheese. Spread mix on tortilla* and heat until golden. Top with another  tortilla and flip. Cook until both sides are golden. With salsa or sriracha, this is one of my favorite winter meals – simple and delicious. I’ll bet you can find winter squashes at your local winter farmers market.)

  • I used Maria & Ricardos’s flour tortillas here, but I have also used Vermont Tortilla Company corn tortillas. Maria & Ricardo’s is in Canton MA and uses organic flour. Vermont Tortilla is made in Shelburne, Vt using organic, stoneground, Champlain Valley corn. And one can always make one’s own tortillas!
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Delicious!

Posted in Food Storage, history, recipe, Regional Self-Reliance | 2 Comments

Home-grown Peppers in December!

DecemberPeppersMy peppers had a slow start in the community garden this year. Too much rain. When frost was threatening, and they were in flower, I dug this plant up and brought it inside. Peppers love sun and my window only gets sun in the afternoon . . . but that was enough to produce these 4 jewels. I loved adding bright red pepper slices to the salad I made for New Year’s Eve festivities! A special treat!

Posted in season extension | 2 Comments