Locally Made Products Abound

One benefit of the shorter days and frozen ground is that I have more time to explore nearby localities and see what local farmers and suppliers have to offer. During the growing season, any spare time I have is spent cultivating my own garden. Once we start harvesting, we typically have enough produce to satisfy our own needs, and therefore, don't frequent farmer's markets often in the summer. But, since last week we finished the last of our broccoli and kale, I can now appreciate what others may still be growing with more sophisticated methods such as greenhouses and high tunnels.This past weekend, in addition to visiting two winter farmer's markets, there was also a plethora of craft shows around the Merrimack Valley. Here there was an abundance of locally made crafts, including organic products such as jams, jellies and salsa. 

My first stop was after work on Friday. I drove out to the Weare Farmers Market which is open on Fridays during the winter from 4:00 to 6:00 PM at the Old Town Hall. Products can be ordered ahead of time on-line at the link above. I picked up a bag of fresh greens from Warner River Organics and a jar of "Wickson Crabapple Jelly" from Webster Ridge Farm.

Brandon Sussman, Webster Ridge Farm offers free samples from a variety of sauces and preserves

On Saturday, there was definitely not a shortage of craft fairs to get holiday shopping started. There were at least four in Concord alone. The pictures below is a sampling of what was on display at the 9th Annual Holiday Craft Fair at Rundlett Middle School.

Cool T-shirts from Just Be Products, LLC

Thistle's All Natural Zucchini Salsa

After checking out the shows in Concord, I headed north on I-89 to Warner. Dave and I purchased our first home here, so I have a special fondness for this town nestled amongst the Mink Hills. If you like covered bridges, there is a nice one as you enter into town from Exit 8.

Warner offers a wonderful winter market on Saturday mornings. It is located within the Kearsarge Business Center - which also houses a flea market offering a variety of antiques, crafts and unique items. If you go, plan some extra time for browsing among the many treasures.

I purchased some celeriac from Kearsarge Gore Farm and have been very pleased with its flavor in salads and sauces.

After Warner, I continued up I-89 to New London. New London is worth a visit any time of the year. Bring your camera as there are some fantastic views. It is home to Colby Sawyer College, a small liberal arts school founded in 1837 and offers a quaint downtown with shopping, restaurants and cafes. In the summer you can enjoy a variety of hiking trails or take in a play at the New London Barn Playhouse, the oldest continuously operating Summer Stock theater in New Hampshire with the first showing in 1934. In the winter you can cross country ski on trails operated by The Pine Hills XC Ski Club or, if you prefer downhill, Mount Sunapee in Newbury is just over ten miles away. My destination was Spring Ledge Farm which offers baked goods, organically raised meats, dairy products, produce, plants and gifts. Here I picked up some sweet potatoes and a recipe for Sweet Potato Fries which I am looking forward to making. There was plenty of color displayed outside and inside the greenhouse.

Good thing this ornamental kale is cold hardy

Poinsettias come in a variety of colors

It was a beautiful day to be out and about and I am thankful to live in an area that offers so many opportunities to enjoy the fruits of nature year- round.

Benefits of Fallen Leaves

In northern New England, if you haven't raked your leaves by now, you probably aren't going to. Certainly if you leave near the Great Lakes, that window of opportunity has passed!

South Buffalo Neighborhood, November 19, 2014 (weather.com)

Winter Farmers Markets

The end of October marks the end of outdoor farmers markets in New England. Fortunately, many local farmer's market organizations now offer indoor alternatives. The offerings are different, as fresh greens are replaced with winter squashes and root vegetables. Fresh meats were plentiful at the Winter Farmers Market at Cole Gardens in Concord, NH on November 1st. This included grass fed beef from several vendors and one vendor selling frozen organically raised chicken. I selected a pound of ground beef and frozen chicken breasts.

The atmosphere was welcoming and comfortable. The indoor venue was a nice respite from the drizzly conditions outside. There was even live music which promoted a relaxed atmosphere and encouraged browsing amongst the booths as well as the fresh plants that were for sale in the greenhouse. I bought a couple Peperomia plants to add some greenery indoors this winter.

Different varieties of Peperomia plants

Other offerings included maple syrup, honey, jams, numerous baked goods, locally roasted coffee, dairy products, sweets, dog treats, hot soups. My favorite stop of the morning was the New Hampshire Mushroom Company. I bought a Bears Head (Hericium erinaceus) mushroom (photo below.) It was delicious, sautéed in butter then served with a tomato sauce over angel hair pasta.

The following weekend I visited Hopkinton, NH and another winter market. The Contoocook market is also held on Saturdays throughout the winter. It is held inside the Hopkinton Town Hall. Hopkinton is a quintessential New England Town which is worth a visit at any time of the year. Although much smaller than the market in Concord, I was able to buy some fresh greens, including celery and a loaf of cheddar baked bread.

Site of the Contoocook Winter Farmers Market

After visiting the market, I drove up to Gould Hill Farm. In the fall, the orchard is bustling with apple pickers, but today it was very quiet. The view, as always is fantastic and the aroma of freshly made doughnuts is irresistible - I bought a half a dozen - they literally melted in my mouth. The store and bakery will be open until December 21st, so if you are in the area stop by for some holiday shopping or to indulge in the variety of baked goods that are prepared daily.

Inside Gould Hill Farm

And outside

 This weekend, I hope to visit a couple other local farmers markets in Warner and Weare - both towns in which we have previously lived. I'm looking forward to see what is offered.

The Best Apple Crisp

What to do with a half bushel of apples and not a lot of time? Why, make apple crisp of course! Easier than baking a pie, but the final result is just as enjoyable. This recipe from the Wilton Book of Classic Desserts is by far the best version I have tasted. This book has a special meaning for me as it was a present to my mother from a friend shortly before she died in 1982. Sadly, she never got to try any of the recipes. Originally printed in 1970, an excerpt from the forward by Chef Louis Szathmary seems quite outdated and made me chuckle. "The way of presentation of the dessert is of utmost importance. The most elegant and prepared food can turn into an insignificant thing if not presented properly. A clean doily, a few fresh green leaves from the garden, an extra sprinkling of powdered sugar, a few candied flowers, some freshly grated chocolate are as important for the dessert as lipstick for the homemaker."

Apple Layer:
4 cups peeled, cored and sliced apples
1/2 cup sugar (or to taste)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
-Gently mix the apples with the other ingredients and put in a 7" casserole dish

Topping
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup sifted flour
1/2 cup dry oatmeal
1/4 cup butter
1/2 cup chopped nuts
-Mix the sugar, salt, flour and oatmeal in a bowl. Cut in the butter with a pastry blended, just until blended. Stir in the nuts and spread evenly over the apples. Bake 375 degrees for about 1/2 hour, or until apples are tender. Serve warm or cold with cream.

This dessert doesn't last long, so I usually double the recipe and bake in a 9" x 12" dish. Delicious served warm with vanilla ice cream.

Carrots

I picked the rest of our carrots this weekend. I have read that you can keep carrots in the ground, even through freezing temperatures, by mulching over them, but I have found that if they are not harvested by early November, something else will eat them. As it was, by this weekend, all of the tops were gone, a few had been pulled out of the ground, and several had been eaten from below the ground and looked like this: 

This is the first year I have experienced this type of damage. Even though I saw no signs of burrowing, I suspect it was a gopher. If anyone has another explanation, I would curious to know. I am grateful that in spite of these few being destroyed, the majority of the crop was left intact. If I had waited another week, this might not have been the case. 

This year we planted two varieties - Napoli and Minicore. I was most impressed with the Minicore. They matured early, are packed with flavor, and don't grow too long which makes them easier to dig up. 

Minicore carrots picked November 2, 2014

Napoli Carrots Picked November 8, 2014

The Napoli's took longer to mature and were slightly misshapen. However, they still have an excellent flavor and I am certain will be appreciated both raw and cooked this winter. This brings me to the topic of storage. One of the benefits of growing root vegetables such as carrots, is their ability, when stored properly, to stay fresh for an extended period of time. Recently the UMASS Extension Vegetable Program completed a study on long-term storage of carrots. Four farms with varying preparation and storage methods were evaluated. If you are interested, a summary of results can be accessed at http://www.newenglandvfc.org/2013_conference/powerpoints2013/Hazzard%20Postharvest%20for%20carrots.pdf. As a backyard gardener, with no large cooler or storage cellar, my options our limited. The following steps have proved adequate. After digging up the carrots I cut off the tops and any long bottom roots with scissors; I soak them briefly in a tub of cold water and then scrub them individually with a vegetable brush. I then let them dry completely and then place them in ziplock bags before being stored in the refrigerator. The bags are checked regularly throughout the winter and any rotting or discolored ones are discarded immediately. I have found that with this method, the carrots last until they are gone, usually some time in February.

Apple Cider Doughnut Muffins

When you can't get to the cider mill and just have a craving for cider donuts, try these easy to make muffins instead.

Ingredients:
For Muffins:                                                                          For Topping:
2 cups apple cider reduced to 1 cup                                     1/2 cup sugar
1/2 cup butter softened                                                         1 1/2  cinnamon
3/4 cup sugar or combination white and brown sugar        4 tablespoons melted butter
2 large eggs
1 teaspoon vanilla
2 1/4 cups flour
1 1/3 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Boil 2 cups apple cider until it is reduced to 1 cup then cool. Sift or whisk together dry ingredients and set aside. Cream butter and sugar until fluffy. Beat in eggs and vanilla. Beat in dry ingredients alternately with cider. Pour into greased muffin tins. Bake at 375 degrees for 15-18 minutes. Let cool about 5 minutes in pan, then remove and brush immediately with melted butter and roll in cinnamon sugar.

This recipe made 8 extra large muffins, but you can also use regular or mini-muffin size and adjust the cooking time accordingly.

Blueberry Mountain - Benton, New Hampshire

 

The day started out overcast and drizzly... but by the time I got to the trail head there were patches of blue sky. These came and went throughout the day.  I traveled the Blueberry Mountain Trail from the western approach, parking on Blueberry Mountain Road. The other option that is available is to enter from the East starting at Long Pond Road. This can be done as a traverse.

After about a half mile along a logging road, the trail continues on another road that is clearly marked beyond these boulders on the right. The hike continues for some distance along a road and I began to wonder if I had missed the actual trail.  But, after about 1.3 miles the trail narrows, becomes more wooded and begins to gain elevation.

To the right were extensive open areas as a result of recent logging operations. Although unsightly in this picture, it doesn't really impact this hike.

Not knowing what I would find along the trail, I came prepared with extra water and a bowl. This was not needed as there was plenty of water to drink along the trail for my dog Gus.

No flowers or mushrooms, but there was an abundance of moss growing in the woods, in a variety of colors. Some bright green, some rusty red and others a pale blue-grey.

(left) These small green plants have always reminded me of tiny evergreen trees. I am pretty sure they are lycopodium dendroideum, also known as tree groundpine according to the USDA's Plant Profile webpage.

As I approached the summit, the slopes were covered with bushes for which this mountain is named. I was surprised to see so many berries still clinging to the branches and wonder why birds or other mammals haven't picked the bushes clean.

Gus was happy that they were just the right height for a quick snack.

Little surprises along the trail kept it interesting. I followed the sound of running water and came across a nice waterfall.

There is no question as to why this Peak is part of the "52 With a View". It was a bit too chilly to sit at the top and enjoy the view so I'll have to return on a warmer day. All in all, an easy and enjoyable hike.