C E R T I F I E D O R G A N I C
Dorchester, New Hampshire
D
Acres of
New Hampshire  |
Food is everything! At D Acres, we believe that food is the staple of wellness and of community. A connection to food is an open door to gaining further knowledge about where food comes from. Asking the questions, "how did this food get to my plate" and "who grew/raised it" and "where in the world did it come from" become important to being a part of the solution of food sovereignty and security in the community. This level of food awareness can empower anyone to grow food in any circumstance or support someone nearby who is farming. Once empowered to take action, integrity of food growing methods-- whether all-natural, organic, biodynamic or chemical free--consider the human relation to the Earth and all it can provide.
Residents of D Acres maintain a seasonal diet and strive to eat foods that are grown and raised on the farm or by nearby local farms. Our food purchasing policy is to source as close to home as possible, and if we cannot, to choose items that could potentially be grown and processed on farm or nearby, such as sunflower oil rather than olive oil, buckwheat rather than rice. These ideals and ways of living open us to the abundance of seasonal foods and food storage and preservation.
Our monthly food events highlight this seasonal culinary feat. The possibilities are endless and we enjoy cooking for visitors every month.
Farm Feast Breakfast &
Open House
Seasonal Soup in Downtown Plymouth Join us on the third Saturday of each month at Mark's On the Common 70 Main St Plymouth, 6-ppm, for a fine meal of delicious soup made with farm-fresh organic ingredients, and served with fresh baked bread. Click HERE for dates!
First-Friday Pizza and a Movie Whole-wheat, wood-fired pizza is all-you-should eat for a suggested donation of $5-$15, sliding scale. Dinner begins at 6pm. Films begin at 7:30pm, and are FREE to the public. Film content generally focuses on ecological, sustainable and social justice related issues. All educational and sure to fill the mind. Click HERE for dates!
Second Thursday Seasonal Cooking Class Join the D Acre's kitchen manager, Regina, as we explore the garden, root cellar, and greenhouses for ingredients to serve up a delicious seasonal dinner. Every second Thursday of the month 5:30pm, only $8 to enjoy a fun time in the kitchen and a meal with friends.
**D Acres Specialty Pancakes** (serves 10-12 people) 5 C flour 1.5 T baking soda 1.5 t cinnamon 1.5 t ginger 1 t cayenne .5 t salt 5 eggs 1 C oil 3 T apple cider vinegar 4 C water
1. Mix dry and wet ingredients in separate bowls. 2. Combine, whisking well. Add more water if necessary for ideal batter consistency. 3. Cook in lightly oiled pan.
Pemi-Baker Valley Guide to Local Food Inspired by the Valley Food & Farm and their guide to eating local foods year-round, D Acres has been producing a local foods directory for the Pemi-Baker Valley area for the past four years. For this 5th Edition, we have already begun expanding the Guide to include crafters, artisans, local galleries and second-hand shops!
Coming soon to your favorite local spot-- View the 2011 Pemi-Baker Valley Guide to Local Food! Local Foods Plymouth
In 2006, D Acres of NH co-founded the Local Foods Plymouth (LFP) project in conjunction with the Plymouth Area Renewable Energy Initiative. LFP connects local farmers and growers with consumers via an online farmer's market program. The market runs all year round with buying cycles every other week. Order online and pick up your food at the Plymouth Farmers Market (summer) or the UPS Store in downtown Plymouth (winter). Contact LFP Coordinator Melissa Greenawalt-Yelle for more information: locafoodsplymouth@gmail.com
In the summer of 2003, the industrial kitchen in the Homestead was certified for the commercial production of baked goods. In the past, D Acres has operated a bakery that delivered baked bread, sweets and granola to Plymouth as well as the regular farmers markets. While we enjoyed providing area residents with various baked goods, changing interest in this facet of cottage industry allowed us to rethink the economics and sustainability of such an endeavor. We became more interested in sourcing local flour than purchasing pumpkin seeds from China and bulk sweeteners from across the country. We currently bake a sourdough bread for onsite participants and special events. We support Great River Farm in Windsor, VT where they grow and mill organic wheat and corn at the farm. We believe in supporting local businesses in order to keep value within the community. By providing nutritious food products (whether they are baked in our kitchen, harvested in our gardens) we are demonstrating our desire to role model healthy eating, and to interact with the people in our community. We currently offer an Organic Herbal Tea Blend onsite, through Local Foods Plymouth and for sale by the cup at Cafe Monte Alto, Mark's Eatery, and Six Burner Bistro all in downtown Plymouth. Our Organic Culinary Herb Blends are a real treat with the Savory Seasoning, and Spicy Italian herb blend being offered onsite and through Local Foods Plymouth. On a farm, the kitchen is where all the hard work in the gardens pays off. Farm produce is prepared to eat right away, canned, pickled, or frozen for later. Staff, interns and workshop participants learn to manage the flow of food that comes from the gardens throughout the growing season. In the past we have offered workshops in the kitchen, including Canning & Pickling, Breadmaking, Winemaking, and workshops focused on the home Root Cellar! Our objective is to rebuild the connection between the food that we grow and the food that we eat. For several years, D Acres has organized a food buying club to purchase food from two bulk natural food distributors. The food order allows us to buy large quantities of things that we use all the time, like whole wheat bread flour, beans, laundry detergent, toilet paper and cooking oil! It's great to buy what we need without excess packaging, frequent trips to the store, and high retail prices. Food club members love reducing the time and transportation costs of ordinary shopping. They also enjoy paying wholesale prices for quality organic and natural foods. Whereas it is not practical for the normal family to buy a 50 lb. bag of beans, by placing our order together we can share the same bulk prices without buying enormous quantities. A 3% handling charge plus any additional fuel charges from the shipping are added to the total order. We can help you find what you are looking for in the catalogue, share our experience with certain brands, explain sizing options, and plan for pickup day! Food orders can be placed online, by phone or in person but you must visit us to pick it up!!! Email or give us a call if you are interested in learning more or if you're ready to join the Bulk Food Club!
As kitchen manager of D Acres, Regina Rinaldo has been holding cooking classes once a month. Every second Thursday, anyone one is welcome to join her to prepare a seasonal meal with whole ingredients grown on the farm. You will have the chance to explore the gardens harvesting fresh herbs and vegetable, or dig through the root cellar in colder months to find what's in storage. Any month you come will be an adventure with farm fresh food.
Below are a few recipes that have been prepared each month. By no means are they to be followed to the exact measurement and ingredient.
FEBRUARY Piroshkis This simple pastry can be filled with anything really. The traditional filling is potatoes, cabbage, onion, egg and cheese, but on a cold night in February we went all out! For Pastry Unbleached White Flour or Whole Wheat Pastry, 3 cups Salt, 1/3 tsp Butter, 3/4 cup Ice Water, 1/4 to 3/4 cup Prepare the pastry by thoroughly mixing the flour and salt. Cut in the butter until the mixture resembles course cornmeal. Using a fork and a minimum number of strokes, mix in the ice water until the mixture can be formed into a ball. Chill the dough for 15 minutes. Form into balls and refrigerate for up to one hour. (Pastry recipe taken from Moosewood Restaurant Cooks for a Crowd) Our base for the filling was mashed potatoes. We then added various other ingredients to fancy up the piroshkis: -Sautéed Sauerkraut -Garlc Scape Puree -Shredded carrots and beets Divide each ball of dough into four pieces. Roll each piece into a 6-in. diameter circle. Preheat the oven to 350°. Place 1/2 cup filling in the center of each circle. Brush the edges with an egg wash (one egg beaten with 4 Tbsp of water) and fold over to form a turnover, pressing the edges together with a fork. Place the piroshkis on an oiled baking sheet. Brush the tops with the egg wash. Bake for 25-35 minutes, until lightly browned.
Served with: Pickled Garlic Scapes 4lbs garlic scapes 8 dried hot peppers 4 t mustard seeds 4 t dill seeds 5 C vinegar 5 C water Trim ends of scapes and curl to fit into pint jars. Pack into hot, scalded jars; add 1 pepper, 1/2t mustard, & 1/2t dill to each jar. Combine vinegar and water in pot; heat to boiling. Pour boiling liquid over scapes, filling jars, leaving 1/4" headspace. Seal and process in a boiling-water bath for 5 minutes. Yield: 8 pints
Farmer's Markets
Winter Farmer's Markets in the Pemi-Baker and Upper Valley
Region:
Tracy Hall Norwich, Vermont http://www.norwichfarmersmarket.org/
Lebanon Market
Colburn Park, Lebanon
Littleton Winter Market
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