Lisbon Farmers Market opening is just a month away. Registration forms are available at www.lisbonmainstreet.org
The market opens Saturday, June 18, 9 a.m. to noon and will run each week until mid- October. The market is held on North Main Street just north of Chevron Park and the gazebo.
“We encourage new vendors to contact us early for assistance in preparing for the market, and we have volunteers to help set
May 27, 2011
Once again this year we also encourage vendors who may not have a large or consistent quan- tity of products to consider shar- ing a space with another vendor. It’s a great way to get started,” said Ruth Taylor, Executive Director of Lisbon Main Street, Inc., market sponsor.
For more information, prospec- tive vendors may call the Lisbon Main Street office at 603-838- 2200.
the plant’s cultivation for a time because of its use in non- Christian ceremonies. In cur- rent times, quinoa is appreciated for its nutritional value, such as high protein, fiber, magnesium and iron content. Quinoa is also gluten-free.
Quinoa Vegetable Salad 1 cup water
by Suzanne Flagg
Quinoa (pronounced keen-wah) is not a true grain, but a plant more closely related to chard, spinach and beets. Although the leaves are edible, it is the seeds that are becoming more com- mon in cooking. Quinoa was considered sacred by the Incas. Spanish conquistadors forbade
½ cup quinoa, rinsed 1 cup grape tomatoes, halved ½ cup peas
Northcountry News Section B • Page 3
Lisbon Farmers Market To Open________ Come To The Cultural/Heritage Festival At Northern Forest Heritage Park: Food From The Area’s Finest Chefs!__________
lize your taste buds with foods created by these professionals under the same roof!! Entertainment and fun for the whole family!!
You most likely have never experienced anything quite like this! The food is fantastically prepared by the area’s finest chefs. Chefs from the AMC,
1 tsp sugar salt & pepper to taste
In a small saucepan, bring water to a boil. Add quinoa, reduce heat; cover and simmer for 12- 15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. Empty into a large bowl and allow to cool completely.
1 small carrot, shredded ¼ cup minced onion 2 TBSP lemon juice 1 TBSP balsamic vinegar 1 TBSP minced fresh parsley or 1 tsp dried parsley 1 TBSP minced fresh thyme or 1 tsp dried thyme
1 clove garlic, minced 1 TBSP olive oil 1½ tsp Dijon mustard
toes, peas, carrot and onion to the cooled quinoa. In a small bowl, combine remaining ingre- dients and drizzle over quinoa mixture; toss to coat. Chill until serving.
Place spinach or lettuce on a serving plate; top with quinoa salad.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Bethlehem Friendship House, Berlin Senior Center, LaBottega Saladino, Libby’s Bistro & Northland Restaurant & Dairy Bar! Where else can you tanta-
1 cup quinoa, cleaned* 5 cups water 3 eggs
1 cup milk (if using 2% or less milk, add 2 TBSP of powdered milk to the liquid milk or the pudding won’t thicken as well) 1 tsp vanilla ¾ cup sugar 1/8 teaspoon salt
¼ cup dried fruit or raisins (optional) Topping:
¼ tsp cinnamon 1TBSP sugar
To clean quinoa, place quinoa in a bowl of water and rub grain together between your hands. Drain and repeat several times until water is no longer milky. (This step is essential for removing the bitter-tasting layer that surrounds the grain.) Bring quinoa and water to a
Support Your Local Restaurants...
Exit 28 Pizza 726-4901 Formerly Bella Pizza & Sub
Pizza • Subs • Salads Dinner Menu
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Hours: Monday-Saturday 11-10 • Sunday 12-10 Campton Corners • 25 Vintinner Road • Campton, NH
Got A Recipe
You’d Like To Share? Send It On In!
Email Us At: ncnewsnh@ gmail.com
or send to: PO Box 10
Pizza • Subs • Dinners Homemade Calzones
We Have Beer & Wine
Biggest Subs In Town All-U-Can-Eat Days! (While Supplies Last - Served Until 7:30pm)
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Tenney Mtn. Highway • Plymouth, NH 536-6330 or 536-9869 (yumy) HOURS: Open Daily At 11am
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M-F 6am-2pm •Sat 6am-1pm•Sun 6:30am til Noon
603-744-2321 322Lake St.• Bristol, NH
Warren, NH 03279 FOOD FACTS
• Large doses of coffee can be lethal. Ten grams, or 100 cups over 4 hours, can kill the average human.
• Nabisco's "Oreo's" are the world's best-selling brand of cookie at a rate of 6 bil- lion sold each year. The first Oreo was sold in 1912
•Potato chips were invented in Saratoga Springs in 1853 by chef George Crum. They were a mocking response to a patron who complained that his French fries were too thick.
•The average child will eat 1,500 PB sandwiches by high school graduation.
North Country Dining Guide Hey...
Pages B3, B4
North Country Restaurants Are Grrr...eat!
No Need To Hibernate! These
Mark your calendar for June 4th 2011! Fantastic time, locally prepared! If you have any ques- tions please feel free to contact me anytime! Visit www.no
or call 603-752-7202
boil, reduce heat and simmer, uncovered, until grains are translucent (13-15 mins) Drain well.
In a large bowl, whisk together eggs, milk, vanilla, sugar, and salt just until combined. Mix in cooked quinoa and dried fruit or raisins (if using). Pour into a 9” square baking pan prepared with a coat of cooking spray. Stir together topping ingredi- ents and sprinkle over top of pudding. Bake at 350° until a knife inserted in center comes out clean-about 40 minutes.
Editor’s Note: This is very similar to rice pudding, although not as creamy. I have also substituted canned peach- es (drained and cubed) for the dried fruit. Many rice recipes can use quinoa as a substitute.
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