Eating Green Tips
Organic foods are grown according to certain production standards, which include prohibiting the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms or ionizing radiation. Livestock and animals that produce dairy and eggs are raised without the routine use of growth hormones and antibiotics.
Organic production is federally regulated in the United States, and converting land to organic status is a three-year process.
Community supported agriculture lets people subscribe to a farm for a season, receiving a weekly basket of produce.
Most CSAs ask that members pay for the season upfront, but some accept weekly or monthly payments. Some require that members work a small number of hours on the farm during growing season, and some trade the fresh produce in exchange for help with harvesting or deliveries.
CSA seasons typically run from late spring through early fall. According to localharvest.org, the number of CSAs in the U.S. was estimated at 50 in 1990 and has since grown to more than 1,000.
Wendy Stevens of Weare is one busy woman. As an herbalist, reiki master and certified essence practitioner, she’s well equipped to run Garden Plum Enterprises – an online and retail shop, art gallery, and website (gardenplum.com) dedicated to natural healing.
Is there anyone out there who still cuts up those plastic six-pack ring carriers used to hold cans or bottles in a multi-pack? It’s quite noble of you, but apparently not necessary.
Milk. It’s good for you, and good for our state, too.
Eating Green Community
By NHGreenWorld | December 02, 2010
We know that healthy eating is an important part of green living. But what if we crave junk food? How can we eat healthy anyway?
By NHGreenWorld | August 13, 2010
I keep suggesting that one way to live the NH green lifestyle is to cook our own food, using whole, 'real' ingredients and a bit of sense. So here's a quick example: tonight's shepherd's pie.
I put some hamburger in the wok with onions, basil, salt, oregano and garlic.
My daughter washed and cut potatoes, and we put them on to boil. When the hamburger was cooked, I scooped it out and spread it in the bottom of a baking dish and layered a can of corn over that, after draining the corn into something else we were making. Then we sliced up some sharp cheddar cheese.
By vandy27684 | July 06, 2009
Premier All Natural Green Foodservice Filters Thrive in NH Restaurants
By keepnhpretty | July 01, 2009
I just saw this notice:
Prescott Farm Environmental Education Center would like to announce the start of a small but enthusiastic White Oaks Farmer’s Market running Thursdays starting June 25 from 4pm-7pm throughout the summer.
Though it is in its first year, the White Oaks Farmer’s market has attracted eight energetic local vendors offering everything from freshly baked breads to organic heirloom vegetables and hand-made crafts.
An alert passed on from Seacoast Eat Local- Consolidation of state departments could put local food in jeopardy!By Say | April 22, 2009
This was forwarded to me by a fellow eat-local enthusiast. This is important and there's plenty of information here to allow all of us to make an impression!
From the NH Farm Bureau - please call your state representative and let them know we need a Department of Agriculture in NH!