Tag Archives: Tracie’s Community Farm

All Local Food at Your Neighborhood Tavern

By Emily Mason

Local food enthusiasts: meet your neighborhood tavern. The Cheshire Tavern at the Fitzwilliam Inn is serving a powerhouse mix of local, seasonal foods, warm atmosphere and a pricing scheme that is very user-friendly. Last Saturday marked the Nickerson and Crocker Family’s one year anniversary of owning and operating the area’s historic, 200 year old inn. How fitting that what makes this inn cutting edge today is the family’s commitment and return to the very (local and seasonal) culinary roots that would have been so traditional and commonplace in its first 100+ years of operation.

The Cheshire Tavern (formerly the Thistle and the Crown) is currently sourcing all of their meat, dairy, grain and vegetables from area farms such as Tracie’s Community Farm (veggies) in Fitzwilliam, NH, Manning Hill Farm (dairy) in Winchester, NH, Four Star Farms (flour and grains) in Northfield, MA, Smith’s Country Cheese in Winchendon, MA, Adam’s Farm (pastured meats) in Orange, MA, Diemand Farm (turkey) in Wendell, MA, Hijinks Farm (flowers, herbs and veggies) in Jaffrey, NH, Monadnock Berries in Troy, NH, and their family’s own EIEIO Farm. It is truly a family owned and operated business from farm to table. Impressively, year-round tomatoes, red onions and oil have understandably been the only exceptions to the otherwise all local cuisine.

I met with Leesa, Rachelle and Roxanne (owner, chef and bartender, respectively) of the Crocker family who were all equally passionate about keeping it local. Rachelle and Roxanne, who grew up on the family farm, developed their commitment to local food from experience. According to them, their dedication to local foods was a process. As kids on a farm, local was just the way it was done; it was always a part of their lives and how they thought about food. Over time, they learned more and more about the nutritional value that real food and pastured meats provide and of course they could taste the difference.

The great thing about tasting the difference between local and industrial foods is that it has made practical business sense as well. All three of the Crockers agreed that by using good-tasting, high quality area foods, they don’t need to get elaborate with the recipes to doctor foods of lesser quality into something better. This saves money! By keeping their menus simple, flexible and in-season, the Crockers have been able to keep their purchasing costs down and consequently, their menus are surprisingly affordable.

Another benefit to sourcing locally has been the relationships that the Crockers have built with their farmers. The Monadnock area and Tristate region farmers have a rich network established and are mutually invested in the success of the local economy. If one farmer is short on potatoes, for instance, that farmer will know who is flush with them and can offer suggestions. Money spent on local foods, after all, is money spent on local farmers rather than the packaging, advertising and transportation costs of industrial foods from afar.

On the horizon for the Cheshire Tavern are even more local food ideas. Rachelle is planning an expanded pub menu that will include homesteaded foods (such as cured meats, pickles, homemade sausages and sauerkrauts,  and wild foods and herbs) as well as locally sourced but classically identifiable pub fare in the form of hot wings, pizza and area beers.

For more information about the Fitzwilliam and the Cheshire Tavern or to see their current menu online, please visit: http://www.fitzwilliaminn.com/

Hours: Thursdays-Saturdays, 5-11 PM

If you have had the opportunity to experience the Tavern’s local foods this year, please do comment.

Cantine Mexican Restaurant- Getting Local on the Menu

By Jessica Skinner

David Chicane, owner, and Kate Grogan, general manager

“I pledge to serve local food from AT LEAST one farmer within 150 miles of my restaurant, identify items on my menus that are made using local ingredients and set a goal to promote local foods within my purchases, advertisements and conversations within the community.”  As the first official members of Monadnock Menus, Cantine Mexican Restaurant in Peterborough, NH has made this pledge.  Not only have they made the pledge, but they are already moving full steam ahead to let their customers know about their commitment to local as well as socially responsible purchasing.

Cantine, owned by David Chicane and managed by Kate Grogan, has made a commitment to building relationships with local businesses and farmers since their doors opened a year and a half ago.  While glancing at their menu, a few themes popped out at me: fresh, local and free range.  The chicken is free range and their beef is grass fed, which has been proven to have a higher nutritional value.  Cantine seasonally purchases items such as mint and basil from Rosaly’s Farm Stand, just up the street from the restaurant.  “Its hard to keep enough mint around during the off season for our mojito, which calls for fresh mint” says general manager Kate Grogan. “There are times when we have to source our fresh items from outside of the 150 mile radius.  But when its available, we make a point of purchasing it.  At Rosaly’s Farm, we pick up our basil and harvest our own mint.” Currently Cantine is serving local squash, and this summer they served local corn and peaches.  Their meat is purchased from the Northeast Family Farms and is picked up by distributors such as Black River Produce and Dole and Bailey.

Along with seeking out local products, farmers have come knocking on the door asking if they would be interested in produce such as peppers and greens.  This is a growing trend with farmers in the Monadnock Region.  Tracie, of Tracie’s Community Farm in Fitzwilliam NH, sets time aside to call restaurants in the area to ask if they could use any of the extra produce she has that day or week.  This may mean that farmers have to commit more time to sales than to other work around the farm, but Cantine feels that these direct connections benefit both the restaurant and the farm.  “We are making the commitment to buying local because it is important to support the community and be good neighbors.”

What sparked Kate and Dave’s enthusiasm for sourcing locally?  Aside from their initial commitment to their neighbors, about two years ago, Pearl Restaurant and Oyster Bar, previously owned by Dave, organized a Slow Food dinner.  Kate learned more about Slow Food from this event as well as from BenWatson, senior editor for Chelsea Green Publishing and author of The Slow Food Guide to New York City, Cider, Hard and Sweet, and Taylor’s Guide to Heirloom Vegetables. “The idea of slow food and supporting local farms is really important to us”.  The idea of joining a CSA both for produce as well as meats and other products, was a very appealing idea that they hope to pursue in the future.

Some of their successes include getting very positive feedback from customers about the food they are sourcing locally.  Many of them are very aware of some of the risks associated with a more global food system, such as the outbreaks with spinach and eggs.  On the other hand, it has been difficult finding farmers to source from.  Hijinks Farm, an organic farm based in Jaffrey, New Hampshire, delivered a “gift” of produce one day, which gave Cantine a taste of what was available to them.  Aside from this, it is difficult to find farmers that have what they need on a daily or weekly basis.

Cantine serves menu items that do require products from out of the 150 mile radius, such as avocados for their housemade guacamole.  “Whatever we can source locally is really helpful, but there are benefits to enjoying the global food system.  On that note, its important to be aware of how its grown and where its coming from.”  We couldn’t agree with you more.

Cantine is not alone in making a pledge to support the local economy and farmers  through sourcing locally, but they are the first to have signed their pledge into writing through our program.  Here are a few recommendations they had for other restaurants interested in making a similar pledge.

  • If you want to want to buy more local products, speak directly to your distributor and make requests for meat, produce or other items from within 150 miles of where you are.  They’re interested in providing you with what you want, so if they can find it, you can still source through the same distributors.
  • Talk to other restaurants about what they’re doing.
  • Try something new, even if it means taking a risk!  Start small and make it work for you.
  • Try starting with a local, seasonal dish for a limited time.

Monadnock Menus is a volunteer based program working with the community and local restaurant owners to enhance and establish relationships between consumers, farmers and restaurants to promote the use of locally produced products.  If you’re interested in learning more about our work, feel free to contact us at monadnockmenus.org or visit our website for additional Local Food stories at  monadnockmenus.org.

News from Tracie’s Community Farm

Tracie’s Community Farm, located in Fitzwilliam, NH is expanding their business in the Monadnock Region.  In her last newsletter, she highlighted the locations where she’s currently selling produce.  Interested in learning more?  Visit her website for up to date information about what is in season, how you can join her CSA and much more.


“We’ve been making calls to local restaurants, and have been providing vegetables in abundance to The Fitzwilliam Inn, Sunflowers Café in Jaffrey, East Hill Farm in Troy, Fritz’s, and Elm City Brew Pub.

So next time you go out to eat, be sure to order something with veggies from your local farmers!  And if the restaurant doesn’t buy local, ask them to.  It makes a difference.  We have cards in the farmstore you can leave at restaurants from Monadnock Menus, an initiative to get more local food into Monadnock Restaurants by Mondadnock Farm and Community Connection.  It’s more work for restaurants to order from a farmer as well as their regular supplier in their already busy schedules so they need to know you care.”

Local Foods Success Story

With permission from the author, here is an excellent article first published in Our Local Table Monadnock Summer 2010 edition, featuring the good work and success of an area restaurant using locally sourced foods:

Burger & Fries, Please (But Make It Local)

By Marcia Passos Duffy

When Jessica Graveline opened Fritz restaurant in 2003 at The Center of Keene, her mind was focused on fries—not local food. But Graveline began to ponder weightier issues—such as preservation of open spaces, the survival of small farms, and the importance of contributing to the local economy—after she attended a few local food forums held in the region. “I started to realize the importance of using local—on many levels,” says Graveline. By using more local foods in her business Graveline figured she’d not only help preserve local farms, but she’d get fresher, better tasting food. And her customers—“Fritzers” as she likes to call them—would know exactly where the menu’s ingredients came from. “When you put all these things together—and think about the goodwill it could create with customers—it was a no-brainer to start using local ingredients,” says Graveline.

Grandma Knows Best

Graveline started incorporating local foods gradually into the menu by adding ostrich and buffalo meat burgers. The meat was sourced from local farmers’ markets and online through Yankee Farmers’ Market based in Warner, NH. But Graveline’s signature menu item—fries—was still being made with Russet potatoes purchased from traditional restaurant distribution sources. But that changed when her grandmother pointed out the obvious. Graveline spent the early years of her life on Savage Farm, a potato producer in Deerfield, Mass., where her parents rented house on the land. “I hadn’t thought of getting potatoes locally until my grandmother said one day, ‘Why don’t you call up the Savages and get potatoes from them?’” says Graveline. Her grandmother’s suggestion turned out better than expected. Graveline discovered that the Savage Farm grew two varieties of potatoes that were even better than Russets for making fries: Snowden (an oval white flesh potato) and Norwiss (a round, thin skinned white flesh potato).

Both varieties are high-starch, high-density potatoes grown specifically to make potato chips (one of Savage Farm’s major customers is Cape Cod Potato Chips). “These varieties of potatoes can take high heat…which makes them cook up really well as fries,” says Graveline.

Local…When Possible

By the time Graveline moved Fritz to its newer, larger space on Main Street in Keene, she was ready to use even more local foods—and her customers were asking for more.

But Graveline was confronted with a marketing dilemma: “My business model was not based on using solely local foods…but fast, casual and affordable quality food.” If the restaurant were to offer 100 percent local for every item on the menu, the “affordable” part of the business plan would have to change. “I didn’t want to change the whole image of the business.” When produce is in peak season the difference in price between local and “away” produce is negligible. It is more expensive to source all ingredients locally—especially year round. “It is not an option for me to buy local all the time,” Graveline says. “And not everyone is ready to choose local with their discretionary income every time they make a purchase. We need to be competitive and have a price point for everyone.” Her solution has been to keep sourcing some high demand items—namely her signature fries and burgers—with local farmers and add more seasonal items as they become available.

Local, in Season

Today Graveline buys beef from Bo-Riggs Farm in Sullivan. She gives her customers a choice of three burgers: Buffalo Burgers are four ounces, and Bo-Riggs Burgers are five ounces—both priced at $5.75 which includes burger fixings. She has kept a non-locally raised beef burger on her menu at a slightly lower price of $5.23 (for a six-ounce burger). “It’s not a huge price difference… but it is worth the extra money for the higher quality and taste,” she says. And is there a quality difference when cooking with locally raised beef? “You know when you buy supermarket ground beef and it’s gray in the middle? That’s not the case with local ground beef,” says Graveline. “They are not pumping local beef with dyes to make it look fresher because it just is fresher.”

During the summer months, Graveline purchases greens and tomatoes from local farmers, namely Abenaki Springs Farm (Walpole) and Tracie’s Farm (Fitzwilliam). She also uses eggs for salads from a small farm in Marlow called Hodgepodge Farm (“Their 12 year old son delivers eggs to us on Friday,” she notes). Wine is from New Hampshire’s Candia Vineyards. For dessert, puddings are available from Echo Farms in Hinsdale.

This season she plans to sell mushrooms from Wichland Woods (Keene), and jams and jellies from Cheshire Garden (Winchester) in a separate retail space in the restaurant that will be dedicated to selling local products. The benefits of going local have gone above and beyond what Graveline initially hoped when she started. For one, it has opened up a lot of interesting conversations with her customers about food and farms, she says. Best of all, Graveline knows she is doing her small part to help the local economy: “It’s good to know that I’m doing what I can to help our community,” she says.