The Hippo


Jul 24, 2019








Summer Farmers Market

This list includes Southern New Hampshire farmers markets. For a list of summer markets throughout New Hampshire, visit
BEDFORD Tuesday, 3 to 6 p.m., through Oct. 4, at St. Elizabeth Seton Parish, 190 Meetinghouse Road, Bedford. Often features live music, cooking demonstrations and kids activities. Visit
CANTERBURY Wednesday, 4 to 6:30 p.m., through Oct. 5, at Elkins Library parking area and field, 9 Center Road, Canterbury. Special events and themed days scheduled. Visit 
CONCORD Saturday, 8:30 a.m. to noon, through Oct. 29, next to the Statehouse on Capitol Street, Concord. Visit 
CONTOOCOOK Saturday, 9 a.m. to noon, through Oct. 29, at Contoocook Train Depot, 896 Main St., Contoocook. Juried craft fair held first Saturday of the month. Visit 
DOVER Wednesday, 2:15 to 6 p.m., through Oct. 5, at 550 Central Ave., Dover. Features Cocheco Arts Festival Concert Series at 3:30 p.m. Visit
DURHAM Monday, 2:15 to 6 p.m., through Oct. 3, at Jackson Landing, 10 Old Piscataqua Road, Durham. Visit 
EXETER Thursday, 2:15 to 6 p.m., through Oct. 27, at Swasey Parkway, Exeter. Visit 
FRANKLIN Tuesday, 3 to 6 p.m., through Sept. 13, at Franklin Regional Hospital, 15 Aiken Ave., Franklin. Visit
HILLSBOROUGH Saturday, 9 a.m. to noon, through Sept. 17, at Butler Park, West Main Street, Hillsborough. Visit 
HOOKSETT Wednesday, 3:30 to 6:30 p.m., through Sept. 14, at Robie’s Store, 9 Riverside St., Hooksett. Visit 
LACONIA Saturday, 8 a.m. to noon, through Sept. 24, at Laconia City Hall parking lot, Beacon Street East, Laconia. Visit
LACONIA MAIN STREET MARKETPLACE Thursday, 3 to 6 p.m., through Sept. 29, between Main and Pleasant streets, Laconia. Find them on Facebook. 
LEE Thursday, 3 to 6 p.m., through September, at the old fire station at the corner of Route 155 and Recycle Center Road, Lee. Visit 
MANCHESTER Thursday, 3 to 6:30 p.m., through Oct. 20, at Victory Park, Concord Street, Manchester. Features new interactive cooking demonstrations using blemished or misshapen produce. Visit 
MERRIMACK Wednesday, 3 to 6 p.m., through Oct. 12, at 526 Daniel Webster Hwy., Merrimack. Visit 
MILFORD Saturday, 10 a.m. to 1 p.m., through Oct. 15, at Granite Town Plaza, 191 Elm St., Milford. Visit
NASHUA Sunday, 10 a.m. to 2 p.m., through October, at Main Street Bridge, Nashua. Visit 
NEW BOSTON Saturday, 10 a.m. to 1 p.m., through Oct. 22, at the town commons, 7 Meetinghouse Road, New Boston. Visit 
NOTTINGHAM Sunday, 1 to 4 p.m., through October, at Blaisdell Memorial Library, 129 Stage Road, Nottingham. Visit 
PELHAM Wednesday, 3 to 7 p.m., through fall, at 6 Village Green, Pelham. Visit 
PENACOOK Monday, 4 to 6:30 p.m., through Aug. 29, at the Rolfe House, 11 Penacook St., Penacook. Visit 
PORTSMOUTH Saturday, 8 a.m. to 1 p.m., through Nov. 5, at City Hall, 1 Junkins Ave., Portsmouth. Visit 
ROCHESTER Tuesday, 3:30 to 6:30 p.m., through Oct. 25, at the town commons, South Main Street, Rochester. Visit 
SALEM Sunday, 10 a.m. to 2 p.m., through Oct. 30, at Salem Market Place, 224 North Broadway, Salem. Features live music, kids activities, cooking demonstrations, contests and special events. Visit 
SEACOAST COMMUNITY MARKETPLACE Saturday, 10 a.m. to 2 p.m., through October, at Scamman Farm, 69 Portsmouth Ave., Stratham. Visit 
WARNER Saturday, 9 a.m. to 1 p.m., through November, at Warner Town Hall lawn, 5 E. Main St., Warner. Visit 
WARNER (MAINSTREET) Tuesday, 3 to 6 p.m., through September, at MainStreet Bookends, 16 E. Main St., Warner. Visit 
WEARE Friday, 3 to 6 p.m., through Oct. 14, at the gazebo on the Center Park green, Weare. Visit 
WOLFEBORO Thursday, 12:30 to 4:30 p.m., through Oct. 6, at Clark Park, 233 S. Main St., Wolfeboro. Visit 

From carts to crispers
How to keep your produce fresh

By Ryan Lessard

 Want to make sure your celery still snaps and your carrot still crunches when you pull them out from storage? Here are a few handy tricks on how best to store, prepare and ripen your fruits and veggies.

Give it a head start
A common mistake among the less produce-savvy among us is to buy already ripe produce even if you don’t plan on eating it right away.
“Unless you’re going to eat something or use something within one to two days, definitely buy something that’s unripe, giving yourself the max amount of time,” said Jay Sjostrom, the produce manager at the Concord Food Coop. 
Not only will you be able to lengthen the amount of time you can keep the produce before consuming it, but you have greater control over the ripening process in general. You can slow things down for some crops and speed things up for others, as needed. 
To master this art, one must first understand how produce breathes. Just like each of us humans and our animal friends, produce inhales oxygen and exhales carbon dioxide. Who knew?
For fruits and vegetables, respiration facilitates the oxidation process, which ultimately leads to spoilage. The simplest trick to slow that down is with temperature control.
Cool it
The warmer the temperature, the faster the produce breathes and the faster it spoils. For most produce, it’s best to keep storage temperatures just above freezing, though it can vary somewhat for specific crops. 
“[Refrigerators] have pretty good crisper drawers these days with temp control,” Sjostrom said. 
He recommends keeping an eye on the temperature in the fridge drawer and making sure it stays around 40 degrees. 
But this depends on how soon you want to use it. If you have citrus you plan on eating within three to five days, for example, it’s best to just leave in on a countertop away from sunlight. If you want it to last longer, go ahead and refrigerate it.
Don’t smother it
Now, it may seem counter-intuitive in a world of vacuum-sealed foods all around us, but it’s best to give your produce plenty of space to breathe. The goal is to slow down respiration, but just as with other breathing creatures, you’ll only kill it faster by sealing it in airtight containers. Also be mindful not to cram too much produce into a bin, as being in a cramped space with competition for oxygen is just as likely to quicken their demise. 
Segregate it
Your fruits and your veggies do not get along on the playground, so it’s best to separate them. The reason for this is something called ethylene gas. Some crops are more likely to emit it, while other crops are more likely to be affected negatively by it. Generally speaking, this breaks down reliably between fruit as the emitters and veggies as the gas-susceptible.
“Big gas releasers … are primarily just fruit, banana being the biggest,” Sjostrom said. “The more gas sensitive are the veggies.”
If keeping them separate is difficult, there are other ways to cut down on ethylene gas, including buying ethylene gas absorbers to put in your fridge.
Some examples of ethylene gas-emitting produce include apples, avocados, bananas, peaches, pears, nectarines and melons. And tomatoes. They’re fruit too.
Examples of produce you typically want to keep away from the aforementioned fruits include leafy greens, cabbage, Brussels sprouts, cucumbers, eggplant, peppers, carrots and broccoli.
Mind-trick it
This gas doesn’t just accelerate spoilage, however; in controlled doses, it can aid in moving along the ripening process. So here’s where you can be a Jedi Master at produce control. If you have a bunch of unripe peaches that you want to hurry up already and ripen, a useful trick is to place them in a paper bag so they all get soaked in each other’s gases already being emitted in the natural process. You can hasten it further by adding a ripe banana to the mix. Want to ripen a green avocado faster? Put it in a bag with an apple.
Keep it intact
Make sure not to puncture or break off part of the produce as exposed surfaces, broken skin or stems can serve as entry points for microorganisms like bacteria. While this is a good rule of thumb for most produce, there are a number of exceptions. Cilantro, for example, is best stored after trimming it by ¼ inch and placing it upright in a glass of water in your fridge. 
Sjostrom says it’s OK to chop up kale and cooking greens like collard greens and chard before bagging them. But it’s best to wrap them in a dry paper towel inside the loose bag and use the crisper in your fridge for storage. 
To wash or not to wash?
There are a couple different schools of thought on this. Definitely, if you’re just about to eat it, wash it. Some like to use a special produce wash but the scientific jury is still out on whether it does a better job at cleaning off bacteria than tap water. 
But if you want to prepare it for storage, there are some who say it’s best not to wash it and instead take a towel and dry it off before storing it, since most veggies are kept under a mist at the grocery store. 
Or you can clean the dirt off before storing.
“If you wash it, you’re going to want to dry it because that moisture is going to cause [spoilage] at a faster rate,” Sjostrom said.
Either way, it’s always a good idea to wash it right before preparing it for a meal — even if you cleaned it before storing it — because it can still develop bacteria on the surface while waiting to be eaten.
The National Cooperative of Grocers’ Produce Storage Guide was used as a source for this article. It’s available online at 

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