Supporting local agriculture

NOFA-NH to host Fun on the Farm event

By Mya Blanchard

[email protected]

There is no time like summertime for barbecues, blueberry picking and live music, which is exactly what you will get at Grounding Stone Farm in Contoocook during its Fun at the Farm event. Presented by the Northeast Organic Farming Association of New Hampshire, the event is happening on Thursday, July 13, and will feature Celtic music performed by the Jordan Tirrell-Wysocki Trio, along with a Southern-style barbecue and an opportunity to pick your own blueberries.

According to NOFA-NH education program coordinator Kyle Jacoby, the nonprofit started in 1971 to promote organic and sustainable agriculture. Today, this is done by supporting and advocating for the standards set by the federal government, some examples of which include improving soil quality through the use of things like compost and practicing crop rotation, according to the U.S. Department of Agriculture.

“At the end of the day I think that’s all about trying to use things that are plant-derived [and] not using synthetic fertilizers, but [it] can go beyond that, like trying to reduce our consumption of certain energy practices to make things more sustainable,” Jacoby said. “It’s all about input, what you’re inputting into the earth to get your outputs, and it’s a never-ending learning and growth opportunity.”

In addition to the advocacy for these standards, NOFA works to improve policies and educate people to build skills among farmers, food producers, students and homegrowers, also striving for food security.

“Food security is all about how we can ensure that people in our community have access to quality local food,” Jacoby said.

This means ensuring that food producers are able to connect their food to those in the community, and that those in the community are able to gain access to that food. NOFA works to establish an infrastructure that will connect farms to people, and also helps those in the community financially through farm share programs.

“Whereas a lot of farms can defer to getting subsidies from the government, I think the ideal case scenario is that we as a community are investing our time and money into our farms,” Jacoby said.

Through the Fun on the Farm event, attendees will be supporting NOFA as well as Grounding Stone Farm, which has been growing blueberries since 1986, according to their website. Since 2016 the farm has been owned and operated by Kathleen Jacobs and David Miller.

“Growing organic blueberries includes manually pruning to keep the bush open, airy and lush, weeding by hand, mulching and farming the way our ancestors farmed,” Jacobs said in an email. “It means working with nature and not against it.”

Supporting local farms like this one not only strengthens local infrastructure, but also results in better-tasting, more nutrient-rich food. According to Jacoby, it all comes down to the community to make these investments.

“That’s why we like an event like this and why we’re doing an event like this,” he said. “It’s just an opportunity for people … to come together and connect and have our farms be a backdrop for that community connection.”

Fun on the Farm: An evening of blueberries and Celtic music at Grounding Stone Farm
When: Thursday, July 13, 6 to 8 p.m.
Where: Grounding Stone Farm, 289 Maple St., Contoocook
Cost: $10 for NOFA-NH members, $12 for non-members, or $30 per family of up to five people; free for children ages 3 and under
Visit: nofanh.org/funonthefarm

Featured photo: Courtesy photo.

Keep on brewing on

New Hampshire Brewers Association’s annual beer festival returns

Featuring one of the state’s largest collection of craft breweries at a single gathering, the Keep NH Brewing Festival is back — the event returns to Kiwanis Waterfront Park in Concord for an eighth year on Saturday, July 8, and will include more than 120 locally produced beers available for sampling, along with food trucks, local vendors, live music and more.

The signature fundraising event for the New Hampshire Brewers Association, the festival returned in person last year for the first time post-pandemic, according to executive director CJ Haines. Participating breweries encompass a variety of geographical locations across New Hampshire. Some even tend to bring certain beers that you may not be able to get outside of their onsite tasting rooms, or they may serve special collaborative options with other brewers.

The afternoon will begin with a special tasting hour available to VIP ticket holders from noon to 1 p.m., followed by the general admission portion from 1 to 4 p.m. All attendees receive free parking and a souvenir tasting glass upon entry through the gate.

Festival newcomers include Omnium Brewing Co., which opened its doors in Somersworth late last year, as well as Sole Track Brewing, hailing from Rumney. Several local food trucks and mobile food vendors will also be there, offering everything from pizzas, gyros and sandwiches to scratch-made vegan items and specialty desserts.

“We’ve expanded more kind of on the education aspect of brewing … because one of the things that we’re focused on is creating more occasions for people to drink beer, not just kind of circumstantial, ‘Hey, there’s a festival,’” Haines said. “We will … have two local hop farms there, and then there’s a local barley and malt vendor. … They’ll have some samples and stuff, so people can actually see the ingredients that go in behind the process.”

She added that attendees will also have access to plenty of drinkable alternatives to beer. Discoe Beverages of Lee, for instance, will be there to pour selections from Circle Back, its signature brand of ready-to-drink non-alcoholic cocktails.

“We want to make it so that people can be safe, and if a designated driver wants to come, there’s still plenty for them to participate in,” Haines said.

Other vendors expected to attend include DraughtPick, a locally created website and mobile app providing users with the most up-to-date details on craft breweries and beers; the Granite Outdoor Alliance, a membership-based advocacy nonprofit promoting the state’s outdoors industry; and the New Hampshire Music Collective, which is also partnering with the Brewers Association to present two live acts — Matty and the Penders, a 1990s alternative rock cover band, at 12:30 p.m.; and acoustic guitarist Mikey G at 2:30 p.m.

As in previous years, festival proceeds benefit the Brewers Association’s ongoing efforts to promote and advocate for the craft beer industry in the Granite State. Haines said the Association works on a number of legislative efforts at the state level each session.

“One of the things we’ve done … is we’ve worked with the New Hampshire Department of Environmental Services to create the Sustainable Craft Beverage program, which highlights all of the breweries that are practicing sustainable initiatives,” Haines said. “It started last year, and so more and more breweries have started to sign up for it.”

8th annual Keep NH Brewing Festival
When: Saturday, July 8, 1 to 4 p.m. (VIP admittance begins at noon)
Where: Kiwanis Waterfront Park, 15 Loudon Road, Concord (behind the Douglas N. Everett Arena)
Cost: General admission is $50 in advance and $55 on the day of the festival; VIP admission is $65; Designated driver admission is $20
Visit: nhbrewers.org
Event is rain or shine. No children or pets are allowed. All attendees, including designated drivers, must be 21 years of age or older.

Participating breweries

  • 603 Brewery (Londonderry, 603brewery.com)
  • Backyard Brewery & Kitchen (Manchester, backyardbrewerynh.com)
  • Blasty Bough Brewing Co. (Epsom, blastybough.com)
  • Branch and Blade Brewing (Keene, babbrewing.com)
  • Burnt Timber Brewing Co. (Wolfeboro, burnttimbertavern.com)
  • Canterbury Aleworks (Canterbury, canterburyaleworks.com)
  • Chapel + Main (Dover, chapelandmain.com)
  • Concord Craft Brewing Co. (Concord, concordcraftbrewing.com)
  • Dam Brewhouse (Campton, dambrewhouse.com)
  • Daydreaming Brewing Co. (Derry, daydreaming.beer)
  • Deciduous Brewing Co. (Newmarket, deciduousbrewing.square.site)
  • Elm City Brewing Co. (Keene, elmcitybrewing.com)
  • Feathered Friend Brewing Co. (Concord, featheredfriendbrewing.com)
  • Garrison City Beerworks (Dover, garrisoncitybeerworks.com)
  • Great North Aleworks (Manchester, greatnorthaleworks.com)
  • Great Rhythm Brewing Co. (Portsmouth, greatrhythmbrewing.com)
  • Henniker Brewing Co. (Henniker, hennikerbrewing.com)
  • Hobbs Tavern & Brewing Co. (West Ossipee, hobbsbeer.com)
  • Kettlehead Brewing Co. (Tilton, kettleheadbrewing.com)
  • The Last Chair Brewing Co. (Plymouth, thelastchairnh.com)
  • Lithermans Limited Brewery (Concord, lithermans.beer)
  • Loaded Question Brewing Co. (Portsmouth, loadedquestionbrewing.com)
  • Long Blue Cat Brewing Co. (Londonderry, longbluecat.com)
  • Martha’s Exchange Restaurant & Brewing Co. (Nashua, marthas-exchange.com)
  • Moat Mountain Smokehouse & Brewing Co. (North Conway, moatmountain.com)
  • Mountain Base Brewery (Goffstown, mountainbasebrewery.com)
  • Muddy Road Brewery (New Durham, find them on Facebook @muddyroadbrewery)
  • Northwoods Brewing Co. (Northwood, northwoodsbrewingcompany.com)
  • Oddball Brewing Co. (Suncook, oddballbrewingnh.com)
  • Omnium Brewing Co. (Somersworth, omniumbrewing.com)
  • One Love Brewery (Lincoln, onelovebrewery.com)
  • Out.Haus Ales (Northwood, outhausales.com)
  • Portsmouth Brewery (Portsmouth, portsmouthbrewery.com)
  • Post & Beam Brewing Co. (Peterborough, postandbeambrewery.com)
  • Rek-Lis Brewing Co. (Bethlehem, reklisbrewing.com)
  • Rockingham Brewing Co. (Derry, rockinghambrewing.com)
  • Sawbelly Brewing (Exeter, sawbellybrewing.com)
  • Schilling Beer Co. (Littleton, schillingbeer.com)
  • Smuttynose Brewing Co. (Hampton, smuttynose.com)
  • Sole Track Brewing (Rumney, soletrackbrewing.com)
  • Stoneface Brewing Co. (Newington, stonefacebrewing.com)
  • Stripe Nine Brewing Co. (Somersworth, stripeninebrewing.com)
  • TaleSpinner Brewery (Nashua, ramblingtale.com)
  • Throwback Brewery (North Hampton, throwbackbrewery.com)
  • To Share Brewing Co. (Manchester, tosharebrewing.com)
  • Tuckerman Brewing Co. (Conway, tuckermanbrewing.com)
  • Twin Barns Brewing Co. (Meredith, twinbarnsbrewing.com)
  • Vulgar Brewing Co. (Franklin, vbc.beer)
  • West LA Beer Co. (Swanzey, westlabeercompany.com)
  • Whym Craft Pub & Brewery (Hampton, whym.beer)
  • Wildbloom Beer (Littleton, wildbloombeer.com)
  • Woodstock Inn Brewery (North Woodstock, woodstockinnbrewery.com)

Featured photo: Previous New Hampshire Brewers Association beer festival. Photo courtesy of Cheshire Media Co.

The Weekly Dish 23/07/06

News from the local food scene

Fody’s market postponed: Due to inclement weather, The Market at Fody’s, hosted by Katchi Events, a subsidiary of Katchi Organics, has been postponed to Saturday, July 8, and will run from noon to 4 p.m. at Fody’s Tavern in Derry (187½ Rockingham Road). Enjoy live music, food and drinks while browsing the stands of more than 30 local vendors showcasing their products. These items will include crafts, baked goods, bath, body and skin care products, local honey, pet products and more. Admission is free. Visit fodystavern.com.

Cafe la Reine closes: Cafe la Reine in Manchester has closed, according to a statement from owner Alex Horton in the Manchester Ink Link. The small downtown cafe opened in March 2013 and a sister restaurant known as Cafe La Reine North End opened in the city last year. Horton was quoted as citing inflation and rising food costs for the closing. ‘We ask our former patrons and friends to PLEASE consider shopping small, shopping local, and supporting family-owned businesses. They need your support now, more than ever and are part of the fabric of our community,’ Horton said in the article.

A taste of South America: Join the chefs at LaBelle Winery in Amherst (345 Route 101) for a Cooking with Wine class focused on South American recipes, from The Winemaker’s Kitchen Cooking Class Series, on Wednesday, July 12, from 6 to 7 p.m. The chefs will walk you through the process of making three South American recipes: the Greeting Cocktail, a coconut margarita with The Winemaker’s Kitchen Chili Lime Rim; steak empanadas and Colombian aji hot sauce paired with Granite State Red; and Colombian sancocho chicken stew with riesling. Attendees will be sent home with a recipe card to make the meals at home. General admission tickets are $40. All ages are welcome to attend, although only those 21 or older may sample the wine. Visit labellewinery.com.

Vodka tasting: Head to CodeX, a speakeasy-style bar in Nashua (1 Elm St.) on Sunday, July 16, at 2:30 p.m. for In the Spirit of Spirits: Vodka Tasting. Enjoy light snacks while trying 10 different pours of vodka. Admission is $50 per person and tickets can be purchased online via Eventbrite.

Food trucks and cider: The Whoa Nellie Food Truck will be at North Country Hard Cider Co. (38 Littleworth Road, Dover) on Saturday, July 8, from noon to 6 p.m. Sip some hard cider while enjoying food from the truck, which will offer various sandwich, sub and wrap options, like the Cajun chicken sandwich and the kielbasa sub. Also on the menu are chicken fingers, french fries, burgers and hot dogs. See whoanelliefoodtruck.com or northcountryhardcider.com for a list of available cider options.

Stones Social closes: Stones Hospitality Group’s latest business venture, Stones Social in Nashua, has permanently closed after roughly three years in business. The decision to close was announced at the end of June, according to a blog post from restaurant owner Scott Plath, stating, “We leave Stones Social … knowing how truly great it could have been, no doubt. We didn’t choose the right location perhaps, nor the pandemic.” Despite the short-lived run of Stones Social, which opened in June 2020, its closing will allow Plath to better focus on his other two restaurants, in Massachusetts — Cobblestones in Lowell, which has been open since 1994, and Moonstones in Chelmsford.

Mushrooms filled with cheese, spinach and garlic

Stuffed mushrooms are a popular appetizer. They are easy to make at home and can be filled with so many different ingredients. For today’s recipe, I wanted to make an appetizer that leaned toward healthy. Goat cheese is the optimal choice for this. It’s lower in calories than many cheeses and also provides a creamy note.

This recipe has two rounds of baking. The initial round completes two important tasks. First, it helps to soften the mushrooms without drying out the filling. Second, it allows the mushrooms to release some of their liquids, so that you don’t have a watery mess for your final product. Don’t skip this first bake!

The ingredients in this recipe are straightforward: white mushrooms, frozen spinach, garlic cloves and goat cheese. Could you make them fancier and use porcini or cremini mushrooms? Sure, although baking times might vary. Depending on your garlic preferences, you could reduce the amount to one clove, and you definitely could increase it to three.

Once you have decided on your formula for these stuffed mushrooms (and bought the ingredients), you are only about 25 minutes away from a healthy, delicious snack!

Mushrooms filled with cheese, spinach and garlic
Makes 16

12 ounces white mushrooms
1 Tablespoon olive oil
1½ cups frozen spinach, thawed and drained
2 cloves garlic, minced
2 ounces goat cheese, softened
Pinch of kosher salt
Freshly ground black pepper

Preheat oven to 400 degrees.
Remove stems from mushrooms, and set aside for use in a bit.
Line a rimmed baking sheet with foil, and spray with nonstick cooking spray.
Place mushroom caps on tray, stem side down.
Brush tops of mushrooms with olive oil.
Bake for 8 minutes.
While mushrooms roast, finely chop mushroom stems.
In a nonstick pan over medium heat, add 1/2 tablespoon of olive oil.
When heated, add chopped stems, and sauté for 3 minutes, stirring occasionally.
Add garlic and sauté for one more minute, stirring frequently
Remove mushrooms from the oven.
Reduce oven to 375 degrees.
Combine spinach, chopped mushrooms, garlic, goat cheese, salt and pepper in a small bowl, and stir well.
Throw away foil, and line tray with a new sheet of foil.
Coat with nonstick spray.
Fill mushroom caps with spinach mixture.
Place filled caps on the prepared sheet, and bake for 8 minutes.
Serve.

Featured photo: Mushrooms filled with cheese, spinach and garlic. Photo by Michele Pesula Kuegler.

In the kitchen with Kami Raleigh

Self-taught baker Kami Raleigh started Pink Star Bakery in Deerfield in 2010. Between having kids and working a full-time job, she had to take a break before coming back and expanding Pink Star Bakery’s repertoire from just cupcakes to a wide variety of baked goods, such as custom cakes, dessert tables for events with treats like cookies and brownies, and most recently bread. Raleigh loves to experiment, often drawing inspiration from baking techniques she sees on social media. Pink Star Bakery is a vendor at the Deerfield Farmers Market this season.

What is your must-have kitchen item?

A KitchenAid mixer. I could not live without the KitchenAid mixer. It’s super useful for kneading bread and all that but also I primarily use … buttercream for all of my cakes and cupcakes and that includes making meringue, and that is not something I would want to do by hand.

What would you have for your last meal?

I [make] a meal for my family and it’s this lemon chicken pasta. It is just so good and just like that perfect home cooked meal that you have in the wintertime and it fills your belly.

What is your favorite local restaurant?

I have two, really. I really love Cotton in Manchester and then I also love the Taphouse in Hooksett. I really love that kind of kicked up, home cooked meal kind of style but using local ingredients and that sort of thing, and then any Mexican place really.

What celebrity would you like to see trying one of your items?

Probably Martha Stewart and she would definitely have to have Snoop Dogg with her.

What is your favorite thing on your menu?

My favorite is either a chocolate peanut butter cake or cupcakes. It’s a chocolate cake with a peanut butter buttercream and I do chocolate ganache and cut up Reese’s Peanut Butter Cups all inside of it.

What is the biggest food trend or baking trend in New Hampshire right now?

I’m seeing a ton of doughnut places popping up so I think that’s probably a really big one. That, and a lot more farm-to-table, which I really love seeing.

What is your favorite thing to make at home?

I really love doing bread for my family. I’m trying to start making a lot of our staple foods like things that you would eat regularly and not relying on the store for those products and just trying to make our daily life cleaner on what ingredients we’re putting in our bodies.


— Mya Blanchard

Grandma’s sugar cookies
From the kitchen of Kami Raleigh of Pink Star Bakery in Deerfield

3 cups flour
1 cup sugar
1½ teaspoon baking powder
3 Tablespoons cream or half-and-half
½ teaspoon salt
1 cup cool butter
1 egg
1 teaspoon vanilla

Combine flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in egg, cream and vanilla and blend well. Roll out dough on a floured surface to ¼-inch thickness. Cut with cookie cutters. Bake on an ungreased sheet pan at 400 degrees for five to eight minutes. Frost when cool.


Featured photo: Kami Raleigh, owner of Pink Star Bakery in Deerfield.

Cheers to six years

The Packie to celebrate six years in business with new beer festival

By Mya Blanchard

[email protected]

To celebrate The Packie’s sixth anniversary, owner Jon Pinches will host a beer festival on Saturday, July 1, from noon to 4 p.m. at his Hooksett location, for local craft breweries and eateries to showcase their brews.

Admission is free. The day will include food trucks, games, raffles live music and, of course, beer samples from local brewies.

The idea to establish what is now The Packie (a Massachusetts slang term for a package store — a place to buy beer and wine) came from Pinches’s girlfriend, now wife, Sarah.

“We’d been in some beer stores up in Canada and she thought it would be a really cool idea down here. … I’d been going to those stores my entire life, so it hadn’t really occurred to me that those were unique at all until she pointed it out,” Pinches said. “The surrounding states were going through big craft beer booms and New Hampshire was kind of lagging behind.”

Pinches said his passion for craft beer stems from his college days studying business at Arizona State University, where he would frequent the now bought-out Four Peaks Brewing Co. in the city of Tempe.

After a relationship ended while he was working at a Chili’s in Wyoming, he began looking for managerial positions at other locations, eventually finding himself in Massachusetts.

“I was the front-of-house manager as well as backhouse for lots of different places and got introduced to what was going on in Mass. craft beer, and just loved what I was seeing,” he said. “That’s where I got the name [The Packie], from living in Mass. for several years.”

By the time Pinches lived in Manchester, he felt New Hampshire was ready for a craft beer boom of its own.

“I decided … we’d better get on it, and the timing was perfect,” he said.

The Packie, which sells craft beer, cider and mead, held its grand opening in July 2017 and moved to its current Second Street in the summer of 2020. About two and a half years later, Pinches opened the second location in Hooksett.

“It was always part of the five-year plan … [and] I figured by this point we would be ready for it, so we really wanted to hit that goal.” Pinches said of opening a second location. “We were a little worried with the pandemic or at least coming out of the pandemic … because if you own a to-go beer place then the pandemic wasn’t good for you and you weren’t running properly. But now that we’ve come out of it, sales have started the other way … [and] it still seems like the right climate, and we needed the extra revenue from a second place to be able to keep surviving. If you’re not growing, you’re stagnating.”

In past years, The Packie’s anniversary has been celebrated with smaller-scale celebrations. Three or four different breweries would be invited and given a two-hour time slot to showcase their beers. This year, eight breweries and one meadery will be present, each likely bringing two beverage sample options.

“We always want to celebrate the anniversary. We’re so enthused and just grateful for what our customers have done for us,” Pinches said. “If this festival does well for itself, which I think it will, then yeah, absolutely every year we’ll do it.”

The Packie’s sixth anniversary beer festival
When: Saturday, July 1, noon to 4 p.m.
Where: The Packie, 88 W. River Road, Hooksett
Cost: Free admission
Visit: thepackienh.com

Featured photo: Courtesy photo.

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