John Carroll: The Wisdom of Small Farms and Local Food

GreenUp South Berwick will host “The Wisdom of Small Farms and Local Food: Aldo Leopold’s Land Ethic and Sustainable Agriculture” at South Berwick Town Hall on Tuesday, November 17, at 7 pm.  John Carroll of the University of New Hampshire Department of Natural Resources is the featured speaker at this free lecture.

“It is not meant for all of us to farm. But it is meant for all of us to eat. And we all have a right to nutritious food to keep us ‘healthy, wealthy and wise.’ To the greatest extent possible, this means local food.” – John E. Carroll

Using his book “The Wisdom of Small Farms and Local Food: Aldo Leopold’s Land Ethic and Sustainable Agriculture”, Professor Carroll will explore with the audience the theoretical and practical underpinnings of the growing movement toward sustainable agriculture. His book provides a vision for the land grant universities who are increasing attention to small-scale farming and local food, and gives hope to those who want to increase their own food security.

John E. Carroll is professor of environmental conservation in the department of natural resources at the University of New Hampshire. In three decades at UNH, he has taught and done research on national and international environmental policy, diplomacy, ethics, and values as they pertain to sustainable agriculture and food systems.

GreenUp South Berwick seeks to make a more sustainable community and is a program of SoBo Central, a South Berwick nonprofit with a mission to nurture the town’s unique sense of place by connecting and engaging citizens in community life and by fostering the long-term balance of the town’s cultural, economic and social well-being as well as its built and natural environment.

This program was made possible by the University of New Hampshire Speakers Bureau which connects faculty and staff speakers with non-profit organizations to share the research and knowledge of the university with the people and communities of New Hampshire. For more information on obtaining a speaker for your organization, contact the UNH Speakers Bureau at (603) 862-4401 or on the web at www.unh.edu/speakersbureau.

For more information on this event, contact Molly Colman at macolman@rcn.com

The week of  Aug. 3 through 9 is Maine Farmers’ Market Week.  “This week is in honor of farmers in Maine who grow and provide us with food and fiber supplies,” said Maine Commissioner of Agriculture Seth Bradstreet III. “The vitality of farms across our state is good for local economies, good for consumers, and good for Maine residents.”

Sales generated by farmers’ markets have been estimated to exceed $1 billion a year in the U.S., with most of the money going directly to small family farmers. Maine hosts approximately 80 farmers’ markets statewide.

Farmers and consumers benefit from farmers’ markets. Farmers have direct access to markets to supplement farm income. Consumers have access to locally grown, farm-fresh produce and the opportunity to personally interact with the farmers who grow the produce.

Here are some local Farmers’ Markets:

Goat at the N. Berwick Market

Tuesdays
Gateway Farmers’ Market, York Tuesdays 2-5:30
Wentworth Greenhouses Farmers’ Market, Rollinsford Tuesdays 2-6

Wednesdays
Dover Farmers’ Market Wednesdays 2:15-6
Wells Farmers’ Market Wednesdays 1:30-5

Fridays
North Berwick Farmers’ Market Fridays 3-6

Saturdays
Gateway Farmers’ Market, York Saturdays 9-1
Kennebunk Farmers’ Market Saturdays 8-1
Portsmouth Farmers’ Market Saturdays 8-1

For more sources for local food go to Seacoast Eat Local for the Seacoast Harvest directory of local food.

So last Friday it was off to North Berwick in search of local food options.

First stop was Carpe Diem Coffee on Route 9, on the right a little ways beyond Pratt & Whitney.  Carpe Diem is a locally owned coffee roaster and distributor.  You can purchase Carpe Diem coffee by mail or in local retail outlets, such as Nature’s Way Market.  At the Carpe Diem company store in North Berwick you can buy the coffee directly from the owners.  Our favorite brews are two of their fair trade organic selections, French Roast and Foggy Morning Blend.  Another plus of going to the company store is that we bring bring back our Carpe Diem coffee bags and they refill them and give us a discount for reusing the bags.  We like that, one less thing in our PAYT bags for the transfer station and less plastic used.  Best of all, the coffee is really good.

Next stop was the North Berwick Farmer’s Market at Town Hall in the center of town.  While I was at Carpe Diem, a tremendous thunder storm had raced by, dumping what seemed like buckets of rain and with some dramatic bolts of lightning.  When I got to the Farmer’s Market, the vendors were setting up a second time after having been forced into their cars and trucks by the storm. As they cheerfully set about resetting up their booths and drying things off, shoppers streamed into the parking lot.   I left with a jar of local honey, a big bunch of cilantro, beet greens, garlic scapes, and some Buddha’s Burning Buns Granola, made in South Berwick, and was on my way.  This new farmer’s market offers a nice selection, it is worth checking out.

Next stop was Riverside Farm Stand. I had intended to pick my own strawberries there but the storm had rained out that possibility.  I was able to get some just picked berries and some fresh asparagus though.

Then I was back in South Berwick with a quick stop at Nature’s Way Market for some locally grown hot house tomatoes, some Stoneyfield Yogurt, and some organic black beans.

Here’s how that food appeared on our table:

The official breakfast of the 236 diner:
Carpe Diem coffee, Burning Buddha’s Buns Fruit & Nut Granola, with lowfat plain yogurt and freshly picked Maine strawberries from Riverside Farm.  yum!  I have granola and yogurt almost every day, but it is never as good as when I have fresh, just picked fruit.

Asparagus and Black Bean Burritos
We made this up because we had some leftover tortillas and the cilantro from the Farmer’s Market cried out for something with a Mexican flair.

I pan roasted a diced onion, about a cup of frozen corn, and the asparagus in two inch cuts in some olive oil, salt and pepper until they were tender and slightly caramelized.

I made a salsa with a diced tomato, black beans, finely chopped jalapenos, chopped garlic, a big bunch of chopped cilantro, lime juice, salt and pepper.

After sprinkling some grated Monterey Jack cheese on a tortilla and heating it for a few seconds in the microwave, I topped it with layer of the roasted asparagus mixture and a generous amount of the salsa and rolled up the whole thing burrito style.

It was lighter and fresher tasting than a traditional restaurant style burrito and the asparagus gave it an unexpected flavor that blended well with the more traditional corn, beans, and cilantro.  I will make this again.

Portobello and Garlic Scape Pesto Flatbread Pizza
I wasn’t going to buy the garlic scapes. which are the first green growth of garlic that farmer’s trim off to encourage further growth.  The farmer convinced me I should try them, and a quick internet search back home showed me that these are a much anticipated spring treat that I was lucky to be able to purchase.  They came with a sheet of recipes, including one for garlic scape pesto.  It is made exactly as a basil pesto, a blend of olive oil, pine nuts, salt, Parmesan cheese, but with chopped garlic scapes in place of the basil.  It looked like guacamole when it was made and had a light fresh garlic scent.

I made some pizza dough and let it rise while we went off to do some shopping for a home maintenance project.  A quick stop at Nature’s Way Market on the way home netted us baby Portobello mushrooms and some goat cheese to complete the pizza.

When we got home the pizza dough was ready. I rolled it out flatbread style, thin and irregularly shaped, and spread a layer of garlic scape pesto over it and topped it with some sauteed portobellos and some goat cheese.

The garlic scape pesto was wonderful; garlicky but with a freshness that is different than mature garlic.  Now I have another spring food to look forward to!

Carpe Diem Coffee Roasting Co
150 Wells St, North Berwick, ME

North Berwick Farmer’s Market
Town Hall parking lot, North Berwick, ME,  Every Friday, 3 – 6 PM

Riverside Farm Stand and Greenhouse
Rt 4 North Berwick ME, 207-676-2648 (Call for info on pick-your-own strawberries, they are opening the field in between the rains)

Buy from these local food growers and producers, including several from South Berwick:

Berry Best Farm, Lebanon, Me: fresh picked fruit and jams
Borealis Breads, Wells, Me: whole grain breads, pastries, cookies
Buddha’s Burning Buns, S. Berwick, Me: cookies, granola and dry mixes
Catch a Piece of Maine, Portland, Me: lobster rolls, salad and cooked lobster meat
Cricket Corner Soapworks, NH, herbal soaps and salves
Dan’s Delectable Bee Barf, S. Berwick, Me: honey and fruit
Farmfield Greenhouses, Lebanon, Me: annuals, perennials and hanging baskets
Juniper Ledge Farm, S. Berwick, Me: organic veggies, herbs and some pastries
Kelly Orchards, Acton, Me: apples, cider, peaches, berries, fall squashes and pumpkins
Little Cottage Baking Co., Sanford, Me: fudge, peanut brittle, and sweets
Outlaw Farm, Rochester, NH: free-range Hereford beef
Spiller Farm, Wells, Me: wide variety of veggies and fruits
The Coop Co-op, N. Berwick, Me: free-range eggs
Tic-Toc Farm, N. Berwick, Me: variety of veggies, fruits and flowers
Zach’s Farm, York, Me: sweet corn, melons, veggies, and flowers

You’ll find an assortment of food, baked goods, handmade products, organically grown produce and much more.  Go on Tuesdays and you’ll see two South Berwick residents.

Buddha’s Burning Buns, owned by South Berwick resident Jane Adams offers cookies, muffins, breads, granola & other assorted baked goods.  You can also find Jane’s products at Nature’s Way Market.

South Berwick resident Hope Murphy‘s booth, fuZing!, showcases her unique fused glass jewelry.  These one of a kind pieces shimmer with color and pattern.

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