Taste the freshness! Flavors of the Valley 2017 Vendors are here!

Check out the hottest new vendors and returning favorites at Flavors of the Valley 2017! This list is updated regularly as new vendors sign up to bring their delicious products to Flavors.

Save $1 on the entrance fee by purchasing your tickets online now!

April 9, 11am – 3pm at Hartford High School

Special thanks to our amazing sponsors!

Mascoma Savings Bank, Co-op Food Stores, The Skinny Pancake

King Arthur Flour, Yankee Farm Credit, NH Dept. of Agriculture, Great Eastern Radio
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Farm Labor Job Directory!

Farmers – Looking for a place to advertise for farm labor for the coming season?

Vital Communities just launched a farm labor focused job directory as part of a Northeast SARE Partnership grant that is designed to help farms hire and retain farm staff.
The UV Farm Job Directory is FREE and EASY to use.
 
1 Easy Step:
  1. Create a help wanted advertisement in the market section of dailyuv.com
 
How it Works:
We are using daily.uv.com‘s website to host this new virtual job directory. There is a news page on the site that has helpful information for people on what to expect from a farm job, the benefits of working on a farm, and the positions available. It will also include basic information about the farms looking for labor.
Farmers create a free help wanted ad on the daily.uv site for the position(s) you are hiring for (go to dailyuv.com/market and click on “SELL”, you will be asked to set up an account (join now), then create your ad). Once your ad is created, I will add a link to the main job directory page to your specific farm ads, so that someone can click to your ad if they want to learn the details about the position(s) open at your farm and can see the range of farm jobs available.
There are  catchy, paid advertisements throughout the dailyuv site and in the Valley News that points prospective workers to the main job directory page to create traffic to the page.
We are also sharing this new ag job help wanted hub to all of the potential sources of local labor like the vo-techs, VTC, Sterling College, state DOE offices, Facebook, etc.
This is a beta-testing year for this concept of creating a virtual meeting place for farms and potential farm staff in our region. Add your listing to the this new directory and we’d love to hear if this is a useful tool for your farm.
Contact Nancy@VitalCommunities.org with questions, comments, etc.

Flavors of the Valley Registration is Open!

Registration is open for the 16th annual Flavors of the Valley, the Upper Valley’s premier local food tasting expo. With 50+ vendors and more than 800 attendees, Flavors is a valuable marketing opportunity for farms and food businesses looking to expand their sales base.

Flavors attendees come to the event because they want to support local farms and food businesses. Be part of a fun marketing event and connect to new customers and the community.

Register today!


(Registration deadline is March 17. We cannot guarantee table choice or inclusion in promotional outreach materials after this date.)

Learn more about being a vendor at Flavors of the Valley here.

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Farm to School Professional Development Course Offered in Partnership with Vermont FEED

Pic for webJoin Upper Valley Farm to School and Vermont FEED for a Level I Professional Learning Course: Cultivating Farm to School. This learning opportunity is designed for school educators, staff, administrators, and community members to explore and expand their personal and professional knowledge and experience related to Farm to School education while building and strengthening school community connections. Participants will be encouraged to build and develop shared learning experiences for their students while building and developing the vital relationships necessary to make Farm to School education a real and lasting part of their community, classroom and cafeteria.

Interactive class sessions will include a balance of hands-on cooking, individual work time, networking, guest presentations, dialogue, small group activities and practical experiences that will serve to deepen participant understanding of the various elements and promising practices of farm-to-school programs.

The class will take place at Mascoma Regional High School 4:00-7:00pm

3/21/17
4/4/17
4/25/17
5/9/17
5/23/17
6/6/17

We are very fortunate to be able to provide free tuition to all New Hampshire participants. New Hampshire participants will also be eligible to apply for a mini-grant to support a farm to school project in their school. Funding for this opportunity is from the Wellborn Ecology Fund of the New Hampshire Charitable Foundation.

To learn more about the course and to register please visit http://bit.ly/2kQvAyY or contact Beth Roy, Farm to School Coordinator at 802.291.9100 or Beth@VitalCommunities.org

Upper Valley Farm to School 2017 Mini-Grants!

I am so excited to announce the 2017 mini-grant program at Upper Valley Farm to School! We have funding focused on both Vermont and New Hampshire schools. Start dreaming up your farm-to-school projects – we want to support you!

 

Application deadline – Friday, March 24, 2017HSS - Green team at market 1

Mini-grants are designed to help your school, afterschool program, or school-related wellness program launch projects related to farms, our agricultural heritage, farm products, food production, or local food consumption at the school itself.

A broad range of projects has received funding in recent years including field trips to local farms, food from a local farm, materials for gardens and garden activities, and stipends for farmers, teachers, or FTS coordinators. Funds could also be used in the cafeteria, to pay for training, supplies, or equipment.

For additional information on eligibility, the application process, and possible projects, please go to our on-line application form, download a form or, contact me.

The Upper Valley Farm to School mini-grant program is made possible thanks to the Couch Family Foundation, the National Park Service, and the Wellborn Ecology Fund.

Tunbridge - Garden Day TeamworkBeth Roy
Farm to School Coordinator
Upper Valley Farm to School Network
Beth@VitalCommunities.org
802.291.9100 x105

Free Verse Farm Misha Taylor Herbs

Flavors of the Valley Registration is Open!

Registration is open for the 16th annual Flavors of the Valley, the Upper Valley’s premier local food tasting expo. With 50+ vendors and more than 800 attendees, Flavors is a valuable marketing opportunity for farms and food businesses looking to expand their sales base.

Flavors attendees come to the event because they want to support local farms and food businesses. Be part of a fun marketing event and connect to new customers and the community.

Register today and save up to 25%!
(Earlybird special ends February 15, 2017)

Learn more about being a vendor at Flavors of the Valley here.

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Enjoying the Fruits of their Labors in Newbury

Newbury Elementary School: “The Newbury Elementary School has beboy in garden dec 16en enjoying the fruits of many labors with the success of our first “Grow-a-Row” program. Throughout the summer, green-thumbed and generous community members tended an extra row or two in their gardens and then sent along the harvest to Chef Paul, our energetic food service director. Instead of piling up produce in the kitchen and walking away, these same folks and others met on certain days to help Paul process and freeze the offerings so that they could be used throughout the school year in our lunch program. It’s such a win-win and the program continues to gain interest and develop. We enjoy wonderful community support here.
We’ve added two new components to our program that helps support the Grow-a-Row program and our commitment to eating more locally: we Newbury Elementarypurchased a large, walk-in freezer and a small greenhouse. The freezer has already been pressed into action holding the processed vegetables we acquired over the summer. The beautiful new greenhouse will be utilized by the students and teachers as we continue to learn together about gardening and botany.
We held our first of the year staff meeting about our Farm to School program. Staff members learned about our plan for the next five years, the resources available to them, and in the process, made a really delicious “massaged kale salad” to enjoy during the meeting. The Farm to School team did a great job informing the rest of the staff about easy ways to build in farm to school lessons and values into the curriculum through project based learning. Students helped “put Newbury Elementarythe gardens to bed”… all except one: our 5/6 team planted a bed of garlic to be used in the kitchen next year. It is now sleeping under this first snow of the year!
We wish all of our Farm to School friends happy holidays and a great start to the new year. The attached photos show our 5/6 grade “Falcons” and “Otters” working in the permaculture garden and harvesting squash in one of the raised beds this fall. The top photo shows Chef Paul addressing our Grow-a-Row community group.” Kim Goody, Farm to School Coordinator

Sharon’s Learning Fair to Focus on Farm to School

Sharon june

Sharon Elementary School: “Our gardens are put to bed, but the cooking and learning continue here at Sharon. The first and second grade classrooms made two school wide snack taste test. The school enjoyed applesauce and roasted butternut squash. The apples came from a local orchard and the butternut squash came from our garden! As a school, the staff met to discuss the future of our farm to school program. We’ve decided to focus our annual learning fair this year on farm to school! Classes will be busy developing what they want to share with the community!” Keenan Haley, Third Grade Teacher

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Farm Labor Problem-Solving Session in December

Farmers – Please join us for a conversation about the challenges around finding farm labor in December!

 

Finding and retaining quality farm labor is a challenge many of you face. In conversations and surveys it’s clear that lack of skilled labor is affecting production, sales, and profits for Upper Valley farms.

We heard you, and are now working with funds from NE SARE to address this thorny issue in partnership with you.

Newport, NH, Sullivan County UNH Extension Office, 24 Main Street
Tuesday December 6, 9-11 am

White River Junction, VT, Yankee Farm Credit Conference Room, 52 Farmvu Drive
Thursday December 8, 9-11 am

Please join your fellow farmers (Pooh Sprague, Suzanne Long, Danielle Allen, Norah Lake), Vital Communities, Extension staff, and others at a Farm Labor Problem Solving Session in early December. At the Session the group will:

  • Enjoy coffee and baked goods
  • ​Share what works for finding and retaining good staff
  • Discuss key challenges farms have experienced
  • Suggest possible locally-based solutions
  • Give input into a potential online local farm job listing platform

Vital Communities will facilitate the discussion, compile best practices from it for your use in the 2017 season, and take action on suggestions made by the group. We need farmers to share their successes and their challenges and come willing to work together to move this conversation forward. Your ideas, resources, tools, and solutions will make a blueprint for a local answer to this difficult problem.

This can’t be fixed with duct tape and baling twine, so we hope to see you in December for a great conversation. Email me with any questions and please spread the word.

Nancy LaRowe
Valley Food & Farm Coordinator
802.291.9100 x106
Nancy@VitalCommunities.org

Root 5 Farm Danielle Cabbage

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Grilling Pizza

Most people think of summer as grilling season, but I have my grill going year-round. It’s easy, makes fewer dirty pans, and the food just tastes better with the smokey grill flavor. And, one of my favorite grill meals is pizza.

Pizza is already one of the most universally loved foods, and grilling it takes it to a new level of deliciousness. Most stores have ready to cook pizza dough, but you’ll find an easy dough recipe below.

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Easy Grilled Pizza

Turn on grill to medium heat. Roll out pizza dough to desired size on a floured surface. Sprinkle some corn meal on a baking sheet and transfer rolled out dough to sheet. Brush dough with olive oil.

Transfer dough to heated grill oiled side down. Cook for around minutes and remove from grill back onto the baking sheet with the grilled side up. Add desired toppings to pizza. Reduce grill heat to low and return topped pizza grill and cook with the grilled cover closed until done.

The fun part about pizza is that you get to  make it your own by adding your own family’s favorite toppings, or throw on the leftovers lurking in the fridge. This is the ultimate in quick, easy, versatile, and delicious. Mangia!!

 

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Easy Pizza Dough

courtesy of Food.com

  • 2 cups flour
  • 1 tablespoon yeast
  • 14teaspoon salt
  • 1 tablespoon sugar
  • 2cup lukewarm water (plus an additional 2 tbsp)
  1. Mix 1 cup of flour with all other ingredients.
  2. Gradually add 2nd cup of flour until it forms a ball. …
  3. Let the dough rest 10-15 minutes in a bowl covered with a dish towel or plastic wrap to keep it warm.

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All photos Julia A Reed

 

 

 

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