Discovering the Heart of Farm to Table in New Hampshire
By Mark Okrant
I have a friend—we’ll call him Frank—who has been losing weight so fast that he’s threatening to disappear. Before you ask—NO—Frank is not on some fad diet, nor is he seriously ill. My friend is simply a victim of what we’ll call “food paranoia”. He’s convinced that everything he eats is filled with preservatives and pesticides. So, to avoid being slowly killed by those threats, he’s doing it to himself. Little does Frank know that a solution to his woes lies very close at hand, in the form of the numerous farm-to-table events available here in New Hampshire.
What do we mean by the term farm to table? Farm to table refers to events that emphasize sourcing food directly from local farms and producers, while bypassing traditional middlemen like large distributors. They are often characterized by focusing on local and seasonal ingredients. The menus at these events change with the seasons to reflect what is currently available from nearby farms, so that the freshest possible ingredients may be showcased. The whole idea is to provide a direct connection between the producer and the consumer. In other words, these events aim to build relationships and increase transparency between farmers and the people who consume their products. The basic idea is to provide opportunities to learn about farms and the process of food production.
If we go back in time, farm-to-table used to be the norm. After all, large-scale commercial food production is a relatively modern development. However, as the distribution of products over long distances became more feasible due to refrigerated vehicles, consumers took the opportunity to purchase products that were less expensive or scarce in their area. World War II was one of the driving factors in the shift away from local food sourcing. Industrialization for the sake of the war effort revolutionized the manufacture and distribution of many products, including food and its packaging. With armistice, soldiers began using their veterans’ benefits to move into suburban homes rather than choosing the farming lifestyle preferred earlier. Soon, there was an increase in demand for food products that people were no longer growing themselves. In the following decades, improved preservation methods and the low manufacturing costs resulting from producing food at a much larger scale would further solidify the shift away from locally produced food. Then, during the 1950s and 1960s, the fast-food industry became enormously popular. Because the foods served by McDonald’s, Burger King, Wendy’s, and similar establishments needed to be inexpensive and last a long time during transit, preservatives became an essential part of their production. The reduced prices and increased convenience allowed Americans the option to spend less time making home-cooked meals.
Change followed with the hippie movement during the 1960s, in the form of community self-sufficiency. This gave rise to organic, slow food, and plant-based movements, which created a renewed emphasis on the importance of food production methods and sourcing. It is this latter movement that has enabled a greater number of small businesses distributed throughout the country to gradually play a bigger role in our food system. The current emphasis at a farm-to-table experience is on freshness and quality. The reduced travel distance and time from farm to table help ensure that the ingredients are at their peak ripeness and retain their nutritional value and flavor. Meanwhile, by sourcing locally, these events help sustain small-scale farms and businesses in the community, boosting the local economy and creating jobs. It has become all too common to drop the term “sustainability” into our current lexicon. This is one instance where the provider is walking her/his talk. Farm-to-table initiatives encourage environmentally friendly farming methods and humane animal welfare practices. Meanwhile, they also encourage community engagement. Look around yourself at a farm-to-table event. Whether we’re referring to farmers' markets, farm dinners, cooking classes, or farm tours . . . the atmosphere is one where an appreciation of local food and the method of preparing it is shared by everyone present.
Here are some Farm to Table options in New Hampshire:
Sunflower Soiree is an event at Brookfield Farm in Canterbury. It features strolling through sunflower fields, live music, and farm-fresh food. It is a daily event from 10 am to 5 pm, August 9-17.
Dinner in the Orchard at Riverview Farm in Plainfield hosts dinners with a focus on local ingredients while surrounded with good company. It’s open Wednesdays through Sundays, from 10 am-5:30 pm, August-October.
Dinner on the Farm takes place at The Fox and Crow Farm in Barnstead. Dinners are offered featuring a five-course menu with locally sourced meats, ingredients, bread, great wines, and local beers.
The Farmers Dinner organization hosts upscale dinners on local farms, creating menus based upon what is available at each farm.
Farm to Fork Dinner at the New London Historical Society event at the Phillips Barn features locally sourced food, music, and good cheer. Sessions at 5 pm on August 10 and 16.
Lavender Infused Farm to Table Dinner, held in June, allowed one to enjoy a five-course dinner with lavender-infused cuisine at Pumpkin Blossom Farm, including cocktails and a walk through the lavender fields.
The Foundry Restaurant in Manchester is a certified farm-to-table restaurant with seasonal menu changes, cocktails, wine, micro and craft beers, and live music
Covered Bridge Farm Table at Campton offers a farm-to-table attitude with cuisine from around the world . . . a different spin on the concept.
Vernon Family Farm in Newfields hosts various outdoor events and dining experiences featuring locally raised food. Open Wednesday-Sunday, 9 am -6 pm.
Mayfair Farm in Harrisville offers farm-to-table catering and events with an emphasis on seasonal, local menus.
Moulton Farm, located in Meredith, New Hampshire, emphasizes providing locally grown food and offers various ways to experience their farm-to-table approach in 2025. Their farm market is open daily from 8 am - 5:30 pm and features vegetables grown in their fields, as well as prepared foods from their farm kitchen and bakery.
This is not an exhaustive list of the area’s farm-to-table opportunities. Additionally, it is recommended that interested persons visit the respective websites of these other farm-to-table operations to determine their specific offerings:
White Gates Farm in Tamworth
Dandylion Forest Farm in Nottingham
Tumbledown Farm in Sanbornville
Squam Lake Inn in Holderness
Forsyth Family Farm in Gilford