Tonight I spent with my knitting friends at our monthly night of eating, knitting and chatting. Lots of fun. Great conversations, including one about local food and sources. I'm excited about how great the food this summer was, at the markets, various farms and pick your own locations, that I visited. We are entering winter, the season that so many mistakenly believe is a barren wasteland leading only to the grocery store, or face sure starvation, here in the cold, snowy, Granite State.
Oh, not so! The Winter Markets have begun. There are many options this Winter to eat local, eat fresh and learn more about the farmers and sources for great food in our great State.
If you are heading to that market, and are interested in locally made sausage, hot dogs, kielbasa and the like, then check out the list at the bottom of this post and get your order in by Wednesday November 18!
The schedule is as follows:
All markets Saturdays 10am-2pm
November 21 – Wentworth Greenhouses
December 5 – Wentworth Greenhouses
December 12 – Exeter High School
December 19 – Wentworth Greenhouses
January 9 – Exeter High School
January 23 – Wentworth Greenhouses
February 13 – Exeter High School
February 27 – Wentworth Greenhouses
March 13 – Exeter High School
March 27 – Wentworth Greenhouses
April 10 – Exeter High School
See you on Saturday…I'll be there bright and early. I already placed my sausage order, to be picked up that day! Below is how you can place your order, if you are interested…
Bean updated: I am picking them up on Tuesday November 24, and will contact folks with how to obtain them from me. If you still want in, and have not told me how many you want, please let me know.
I cut a pasted this from Living Local in NH (thanks Virginia). Great Local Sausage Source:
Here's a nice sausage option for you! Popper's Sausage Kitchen
runs a Sausage Club out of Dover, NH. The next pick-up is scheduled at
the Seacoast Eat Local's Rollinsford Winter Market this coming Saturday
(pick-up is at the Fresh Local booth). Orders are due by Wednesday,
November 18th.
John "Popper" Medlin strives to use local ingredients by tapping their own maple trees,
growing and drying their own chilis, and making their own red wine
vinegar. They also pledge to purchase from local, natural, free-range,
and/or organic sources as much as possible.
The top three PSK Sausages for your Thanksgiving stuffing
1. Breakfast- ginger, white pepper and sage
2. Fig and Brady – juniper, nutmeg, mace and clove
3. Garlic and Herb- garlic, savory, sage and marjoram
Here's what he has available for ordering:
Product List
Fresh Sausages
Bourneworst– My version of
the house sausage from the butcher shop I trained at in the
Netherlands. Soft flavors of nutmeg and clove with a with a touch of
Dijon.
Smoked Bratwurst– Black cherry smoked and made with Smuttynose Star Island Single.
Maple Bourbons– Sweet maple and chili with a hint of sour mash. Best seller.
Hot Italians– Fennel, chilies, and house made red wine Vinegar round these out nicely.
Sweet Italians– fennel and tomato create an earthy sweetness.
Szechwan– Sweet soy and floral peppercorns. With a back note of heat.
Mexican Chorizo– cinnamon, Mexican oregano, garlic, dried poblano peppers and twelve other herbs and spices. Uncased.
Poblano Cumin– Fire roasted poblanos and toasted cumin. Perfect for tacos.
Blueberry Tarragon– lower bush berries and sweet anise Make these pancakes best friend.
French Garlic– fresh garlic, soft herbs and a nice French wine.
Fig and Brandy– Nutmeg, mace, clove and a touch of juniper. Great for casseroles or by themselves.
Poppers Breakfast– sage and ginger make this mild sausage eggs and toast happy, very happy. Loose not in casings.
Spiced Apple– Harvest spices and Flag Hills Apple Brandy make these memorable.
Cheddar Bay– Sharp cheddar and bay leaf. Gooey is great.
Ragin’ Cajun– Fresh onion sausage loaded with smoked Tasso ham.
Spanish Chorizo– This spicy sausage has nice back notes of oregano and garlic. Great with seafood or cold with cheese
Irish Bangers– Traditional Bangers. Herby with a pepper kick.
Other Good Things
Polish Kielbasa– Beef and pork in this traditional favorite.
Smoked Bacon– Lightly cured and Black Cherry smoked.
Liverwurst– all pork liver, smooth and mild. Apples and fried onions added.
PSK Dogs
Pop Dogs– Garlic and Onion make these not your average dog.
Hot Hot Dog– (H2D2) – Cayenne, Jalapeno, and Thai Chilies. It puts the HOT in the dog.
Dwatt Dawg– Chicken, BACON, cheddar, and herbs.
Weisswurst– Veal and pork. German white sausage with mustard, celery and onion.
Pork Pate’
Pork and Brandied Cranberries– Wrapped in smoked Ham.
Spicy Apple– Apples bloomed in Flag Hill Wineries Calvados (Apple Brandy) and wrapped in Smoked Tasso Ham.
Prices are as follows:
Fresh Sausages- $7#
Smoked Sausages- $8#
Scrapple- $7#
Bacon -$7#
Thick sliced add $1.50
Pork Pie- $13
Hot Dogs- $10 for pack of 8
Pate'- $5 for 8oz.
To place your order you can call him at 603.534.3971 or by e-mail at popperchef @ yahoo.com
Man alive! I so wish I was local! Have fun at the winter markets and with all the meats. WOW, I haven’t found anything like that around here. I’m sure there are somewhere near but not really near enough to call Local. Oh well, someday I will be out of this desert and living in the good country again.
Thanks for the Winter Farmers’ Market shout-out — we’re all very excited to see what the farmers will be bringing. Do come visit Seacoast Eat Local’s Locavore Pantry table where we’ll have some extra goodies to stock up on!
You are welcome, and I’ll be checking out that table! Sounds exciting. Thank you!