June 19, 2008


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From farm to grill
Where to find locally raised meat
By Linda A. Thompson-Odum food@hippopress.com

Looking for meat to put on the grill? Why not try some of the locally raised variety?

There are many New Hampshire farmers who produce beef, pork, chicken, lamb and even elk. And most of these farmers take care to ensure that their livestock are well cared for and humanely treated. Here are three examples to consider, all of which sell their meat directly from the farm.

On the drive up the hill to Miles Smith Farm in Loudon, visitors will spot large, shaggy cows in the fields. They are the Scottish Highlander cattle that Carole Soule and Bruce Dawson specifically chose to raise on their 32 acres.

“Highlanders are well suited to New Hampshire’s climate,” Soule said. These cattle thrive outdoors in all types of weather. “If you put up a barn, they wouldn’t go in.”

The couple actually started with sheep, but some disappeared at night thanks to the local coyotes. So they switched to the Highlanders. “They are bred hearty and will fight off predators,” Soule said.

Miles Smith Farm (named after the original 1850s-era owner who is buried on the property) also sells Angus beef that is raised by another farmer since Soule and Dawson do not have the room for them. All of the beef is free of growth hormones and antibiotics. They are primarily grass-fed, with brewer’s yeast silage added to their diet. Soule also sees to it that when their time comes they are humanely processed.

“It is important to have New Hampshire-grown beef available to help keep the state’s farms going,” Soule said. “I really didn’t eat beef until I started eating what I raised myself. It is so much better-tasting than what you find in the supermarket. So good that I wanted to share it.”

Miles Smith Farm, 56 Whitehouse Road, Loudon, 783-5159, www.milessmithfarm.com, has a farm store that is open Monday, Tuesday and Thursday, 4:30 to 9 p.m.; and Wednesday and Saturday, 9 a.m. to 1 p.m. Their meat can also be found at A Market in Manchester, the Concord Co-op, and Longhaul Farm in Holderness (starting in June).

Jennifer Lamper and Raymond Simard of Twist of Fate Farm in Dunbarton never planned to sell their home-grown meats to the public. But fate intervened.

“It started with some chickens that we raised for eggs, and turkeys,” Lamper said. “Friends would come over and ask if they could buy one from us. The next year we added pigs and cows. Friends would offer to buy one if we would raise it for them. It all happened by accident. We did it for us, but everyone wanted some, too.”

The couple have farmed for eight years. They now also offer lamb and rabbit. All their animals are raised on non-medicated grains and hormone-free.

“We raise them humanely. They all have names … well, maybe except the hogs. We have about 40 of them,” she said.

The owners of Twist of Fate Farm Market, 1220 Black Brook Road in Dunbarton, 774-5150, www.twistoffatefarm.com, not only sells their own meat, but also other New Hampshire products, such as ice cream, maple syrup, goat cheese, coffee, soda and dog treats. The market is open Tuesday through Friday, 1 to 6 p.m.; Saturday, 10 a.m. to 5 p.m.; and Sunday, 10 a.m. to 3 p.m. The just- opened Heavenly Fodder on Elm Street in Manchester uses the farm’s meats in some dishes, and sells it to the public.

To shake things up at a cookout, pay a visit to Yankee Farmer’s Market in Warner.

“When you come up you will see a bunch of buffalo,” said owner Brian Farmer (yes, that’s his name). The farm store also carries locally grown venison and elk, plus ostrich from Massachusetts. “I haven’t found any local farmer brave enough to raise ostrich on a large scale,” Farmer said.

Farmer always wanted to do some type of farming. He came from a family of landowners, but they were all tradespeople — machinists, truck drivers and carpenters. A friend rasied buffalo and wanted to get out of the business, so Farmer decided to give it a try. He worked as an engineer while he and his wife, Keira, built the farm business.

At any time, the farm has a buffalo herd of between 50 and 100. The buffalo graze in the pasture and enjoy the occasional treat, such as apples and pumpkins in the fall. “They love pumpkins. It is funny to watch them. They knock them around a bit and then finally push them into the ground and eat the slimy seeds out of the middle. Then they eat the crunchy outside,” Farmer said.

Buffalo meat tastes simular to beef, but it is much healthier — low in fat (even lower than white-meat chicken) and high in omega 3 and omega 6 fatty acids, which help to lower cholesterol. Farmer said he doesn’t taste much of a difference when he goes from beef to buffalo, but when he goes back to beef he can taste the fat.

The Yankee Farmer’s Market sells many cuts of buffalo, as well as hot dogs, sausage, summer sausage and jerky. Located at 360 Route 103 East in Warner, 456-2833, www.yankeefarmersmarket.com, the farm store is open Monday, Tuesday, Thrusday, and Friday, 10 a.m. to 5 p.m.; and Satuday and Sunday, 9 a.m. to 4 p.m. Farmer will ship orders from the Web site, and customers can find the products at stores such as A Market in Manchester and the Concord Co-op. The products are also served at the Red Arrow Diner in Manchester.

To find other livestock farms throughout the state, go to www.nh.gov/agric, and click on the link for the New Hampshire Livestock Directory.

6/12/2008 450 pounds of lamb

6/5/2008 Travel the culinary world at BVI
5/29/2008 Chocolate throwdown
5/22/2008 Hit the road for some Yum-Yum
5/15/2008 Local, gluten-free and ready made
5/8/2008 The return of brownies and pasta
5/1/2008 Have a fiesta
4/24/2008 Noshing and shopping
4/17/2008 Celebrating with Greek eats
4/10/2008 Drive-ins open for the season
4/3/2008 Noshing for a cause
3/20/2008 The Easter Bunny brings dinner
3/13/2008 The Irish Spirit
3/6/2008 The sweet season
2/28/2008 Cambodian (or Italian) made easy
2/21/2008 Fresh fish comes to Nashua
2/14/2008 Hearts and fibers
2/7/2008 A romantic dinner for two
1/31/2008 Celebrate Mardi Gras
1/24/2008 Morroccan in Milford
1/17/2008 The chef is inn
1/10/2008 Italian street food in NH
1/10/2008 The contorni approach
1/3/2008 Like Disneyland for foodies
12/27/2007 More food and wine events, a menu for the bar
12/20/2007 Lots of dough
12/13/2007 Gifts for gourmands
12/6/2007 Making spirits really bright
11/22/2007 Just don't ask them to cook
11/15/2007 Easy as pie
11/8/2007 Italian eats, bistro style
11/1/2007 Bringing Italia to New Hampshire
10/25/2007 Trick or treat, the grown-up version
10/18/2007 Shop where the pros go
10/11/2007 Enjoy apple season from orchard to plate
10/04/2007 Tradition on the menu
9/27/2007 Meet your pig
9/20/2007 In search of the right meat
9/20/2007 Vegan blogger branches out
9/13/2007 Get ready to eat
9/6/2007 Fifty years of fair
8/30/2007 The buzz about peach fuzz
8/23/2007 Enjoy the Caribbean, sans hurricanes
8/16/2007 Festival weekend
8/9/2007 Still time to scream
8/2/2007 Perfecting a pound of pasta
7/26/2007 Gourmet Concord?
7/19/2007 Tart treats of a New Hampshire summer
7/12/2007 Reintroducing ratatouille
7/5/2007 Time to hit the grill
6/28/2007 Peanutty dinner delight
6/21/2007 Spicy meat, grilled meat and saucy meat
6/14/2007 Holy Barbecue
6/07/2007 A wine for Red Sox
5/31/2007 Pinot noir romance
5/24/2007 Josh Logan eats (not before shows)
5/17/2007 Baklava, spanakopita and souvlaki — a.k.a. dinner
5/10/2007 Cremeland celebrates 60 years of burgers and shakes
5/3/2007 New eats in bloom
4/26/2007 Pho sure
4/19/2007 Cakes, cow-free
4/12/2007 Serving up the first square
4/5/2007 More than just a chocolate bunny
3/29/2007 New 'nuches
3/22/2007 A taste of genuine sweetness
3/15/2007 From homemade to home business
3/8/2007 Shop the farmers' market year round
3/1/2007 Feeding Mama Kicks
2/22/2007 Keepers of the vino
2/15/2007 Noodly comfort food
2/8/2007 The luxury of osso bucco
2/1/2007 Super platters for the Super Bowl
1/25/2007 It's a wrap
1/18/2007 The writing foodie
1/11/2007 Where the beef is, piled high and hot
1/04/2007 The healthy foodie
12/28/2006 The return of pasta and fall of the diet: the year in eats
12/21/2006 Organic on the ice
12/14/2006 French but not fussy
12/07/2006 Southeast U.S. culture, in sandwich form
11/30/2006 Bites of comfort with chips of happiness
11/23/2006 Cityside adds class to conveniece
11/16/2006 Easier-to-enjoy Thanksgiving feasts
11/9/2006 The new classic
10/26/2006 Whip up a quiche
10/19/2006 A new way to crepe
10/12/2006 Comfort food for blokes and birds
10/05/2006 Smaller crop but still red and delicious
09/28/2006 The crunchier, lighter, healthier wrap
09/21/2006 City bagels in suburbia
09/14/2006 Cracking the custard code
09/07/2006 Eat your way down the block
08/31/2006 New flavors for an old summer dish
08/24/2006 Way down south in Hollis
08/17/2006 Frappe vs. milkshake
08/10/2006 Enjoy the bluest month
08/03/2006 Death of Toro
07/27/2006 Vacation on a plate
07/20/2006 Hitting barbecue big time
07/13/2006 Relishing the raspberry
07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch