News
Blood Oranges Available NOW!
Citrus season is in full swing, with tangerines, pomelos and Meyer lemons at their most fragrant and alluring. But none have the festive flair of the crimson-fleshed blood orange. And with more growers planting the somewhat finicky fruit, they are fast becoming nearly as easy to find as clementines — at least from now until April.
Blood oranges were the result of a spontaneous mutation of the sweet orange. The color develops when the fruit is grown in climates with cold nights and warm, sun-filled afternoons.
In Italy, blood oranges are the most popular kind of table oranges. Order a glass of orange juice in Rome and chances are you’ll be served something ruby-hued. The best blood oranges there are rooted in the rich volcanic soil near Mount Etna in Sicily, though they can also grow in other parts of the Mediterranean. In the United States, most are grown in California’s Central Valley, though Arizona and Texas cultivate the fruit as well. And you occasionally see blood oranges imported from Sicily; they tend to be juicer than their American cousins.
There are three main varieties: Italians swear by the variegated blond and scarlet Tarocco, which has a sweet, berrylike flavor and soft, easy-to-peel skin. Taroccos’ red pigment deepens as they reach maturity, which in Italy happens around Valentine’s Day.
Taroccos do not have a blush on their skins, which makes them a harder sell in the United States, said Celso Paganini, a partner in Porto Pavino, an Italian culinary importing company. Not so the Moro, whose striking, crimson flesh bleeds onto their skin as they mature. In Italy, tart Moros are mostly used for juice. But here in the States, the vibrant color has made them a favorite of chefs and mixologists alike.
Finally there’s the thin-skinned Sanguinello, a full-blood variety (similar to the Moro) that isn’t often seen here.
If you have a choice when you’re shopping, choose the Moro for looks and the Tarocco for flavor. Either way, pick fruit that is heavy for its size, an indicator that it’s full of juice (a good tip for any type of citrus).
You can eat blood oranges out of hand like navels. Or toss them into a simple winter salad dressed with olive oil and flaky salt. Mr. Paganini recommends peeling the fruit, then slicing them crosswise — “like salami,” he said — and dressing with a few drops of good balsamic and a shower of chopped fennel fronds. A few slivers of sweet onion won’t hurt, either. Or mix blood and regular oranges for a pretty salad that helps banish the winter blahs.
Recently, I tossed blood orange segments into a salad of roasted carrots, salty olives and freshly ground spices, which was refreshing, satisfying and stunning with its sunset colors.
Because of their acidity, blood oranges are also excellent with fish. I mixed slices with lime and stuffed them into whole fish, seasoned with fennel and garlic.
And although in Italy a blood orange is often served for dessert all by its lonesome, I sugar things up by making them into an upside-down cake spiked with cornmeal. It’s about as festive as a fruit dessert can get, especially in the cold days of a long winter.
Huge win in the Pacific Northwest
A new era begins in the Pacific Northwest
Washington and Oregon move to ban gill nets from mainstem of Columbia River
In a tremendous victory for conservation, the Washington Fish & Wildlife Commission voted 9 to 0 in favor of passing a new policy that will eliminate the use of gill nets in the lower mainstem of the Columbia River. The groundbreaking action taken on Jan. 12 by the Washington Commission is very similar to that taken by the Oregon Commission on Dec. 7 and marks the beginning of a new era of fisheries management in the Pacific Northwest.
“This has been the goal since CCA chapters were formed in Oregon and Washington in 2006,” said Gary Loomis, Chairman Emeritus of CCA Washington. “Our members should be extremely proud of their accomplishment. They worked at all levels of this lengthy process and turned out in huge numbers for every meeting. Very simply, they drove this process to a conclusion that many people thought was not possible.”
The action taken by the Washington and Oregon commissions follows a plan proposed by Oregon Gov. John Kitzhaber that will prioritize recreational fisheries in the mainstem of the Columbia River and eliminate the use of non-tribal gillnets in the lower Columbia’s mainstem after a transition period. The plan also calls for an increase in the number of hatchery fish released in off channel areas to offset reductions in mainstem commercial fisheries. The Governor’s plan is unprecedented, and was offered only in the wake of CCA Oregon’s successful efforts to put a gill net ban initiative on the ballot in November. Unlike the ballot initiative, however, the Governor's plan had the potential to result in bi-state rules that eliminate the use of non-selective gill nets, a goal realized with the vote of the Washington Commission.
“When we set out on this undertaking, we knew we would never have the luxury of traveling a straight path, but we always knew where we wanted to go,” said Dave Schamp, Chairman of CCA Oregon. “It is incredibly exciting to have finally reached this point, but our work is far from done. We will have to stay engaged to defend the new rules and influence their implementation, just as CCA chapters in Texas, Florida and Louisiana have done and continue to do.
“Governor Kitzhaber deserves credit for his leadership and vision as do the Fish and Wildlife Commissions in both states,” continued Schamp. “When implemented, this new plan for Columbia River fisheries will deliver enormous economic, social and conservation benefits to the people of Oregon and Washington.”
CCA was founded in 1977 by anglers frustrated at the demise of important fish stocks in Texas due to rampant commercial overfishing with destructive gear. The organization ultimately succeeded in banning gill nets and implementing game fish status for red drum and speckled trout. That groundbreaking victory was followed by similar ones in Louisiana, Florida and elsewhere. Since then, the organization has grown to 17 state chapters with more than 100,000 members.
“This is the work that CCA was designed to do. Conservationists in the region saw a need to take action to improve their marine resources and they methodically set about building an organization from the ground up to achieve their goal,” said Pat Murray, president of CCA National. “It was not an easy task, and it isn’t over yet, but every member of CCA recognizes the incredible work done by CCA Oregon and CCA Washington to reach this historic point. It’s just a fantastic win for conservation.”
Rotary food drive boosts local pantries
PORTSMOUTH — Thanks to shoppers willing to spend a few extra dollars grocery shopping, local food pantries are projected to gain more than 1,000 pounds of food this weekend.
The Rotary Club of Portsmouth held its annual Harvest for Hunger Food Drive on Friday from 8 a.m. to 7 p.m. at Philbrick's Fresh Market. Food and donations they collected will go to the Salvation Army, Cross Roads House and the Seacoast Family Food Pantry. The club also donated $1,000.
"During (the holidays) it's on peoples' minds to donate, and on less famous days there's a drop-off because people aren't thinking of it," said Rotarian Bob Loche of the club's decision to hold their drive well before the holiday season.
The drive was a success, said Loche. As of early Friday afternoon, the group had already made several trips to bring full carts of food to the Salvation Army and the Seacoast Family Food Pantry.
According to Rotarian Linda Browning, Fresh Market also did its part to help the cause by pre-packing bags of food for customers to purchase and donate, and putting price tags on them that displayed less than the normal dollar value of the food. "They're making their donations, too," said Browning.
The food drive effort Friday consisted of six shifts, with a total of about 20 Rotarians volunteering to stand in front of the store and collect donations.
Anyone who wasn't at Fresh Market for the food drive Friday and still wishes to make donations can find information and contacts at www.portsmouthrotary.org.
North Hampton sixth-graders help classmate with cancer
Editor's note: Because of this weekend's heavy rain, the Healthy U Day event has been
rescheduled for Sunday, June 10.
(See Pictures from this Event HERE.)
NORTH HAMPTON — Sixth-graders at North Hampton School are dedicating Sunday's second annual
Healthy U Day to a classmate battling cancer.
Sam Thomas is undergoing treatment for Rhabdomyosarcoma, cancer of muscles attached to bones.
You always hear about walks for breast cancer, so I thought this might be a good idea," sixth-grade
student Kendyll Havey said. "We've been making him cards, but I thought this would be a way to take
it a step further."
The event began last year, organized by the school's two physical education teachers, Pat Yeaton and
Nate Hooper.
"When the P.E. teachers heard about their great idea (walkathon), they approached us to see if we'd
like to combine the walkathon with the school's Healthy U Day," said parent volunteer Liz Higgins. "That's
how 'Healthy U Day — Playing for Sam' got its start."
Sixth-grade students at NHS participate in committees throughout the school year, including a community
outreach committee, under the direction of Higgins and parent volunteer Kim Rochford.
"We've been so impressed with the community response," Higgins said. "The students reached out to
many businesses that came forward to help. We've even heard from businesses we didn't reach out to."
Yeaton and Hooper provided guidance for the students in setting up Healthy U Day.
"We had some ideas of our own; then we talked with our PE teachers, who had ideas about what the kids
would like," said sixth-grade student Kyle Rochford.
These ideas for games included tennis, baseball, capture the flag, yoga, karate, fitness dance, Frisbee golf
and family soccer. The stations will be run by student volunteers, according to Higgins. Others helping
out include Yeaton and Hooper, community outreach coordinators for PAL (parent organization for NHS)
Liz Pendexter and Steffie Sempien, sixth-grade teachers, eighth-grade Power & Action Committee, and
Girl Scouts, Boy Scouts and Cub Scouts, as well as many parent and student volunteers.
Walkers can get sponsors at whatever amount people want to donate. According to Higgins, the staff
of Joe's Meat Shoppe will walk as well. Adults and kids are able to participate in the nearly 5K walk. They
also hope to take in some funds for the frozen yogurt, donated by Sweet Scoops, which will cost $1.
Other businesses who've stepped forward to provide healthy snacks include Joe's Meat Shoppe, The Old
Salt and ADC Wellness (fruit smoothies by Amy Choate). Other sponsors include Whirlygigs Toy Shop,
Philbrick's Fresh Market, Sagamore Golf Club, Las Olas, Lilly's Place Greenhouse, Salon Sara, Optima Bank,
North Hampton Business Association.
While they don't have a financial goal, they say anything they take in will be given back to Thomas' family.
One of his best friends said Thomas has been grateful for the outpouring of support.
"Me and one of our other best friends, Brigham, wish he was back at school," said Jacob Higgins, a
sixth-grade student. "I definitely think Sam can make it through this. He has the whole grade helping
him. He's such a funny person; he's very active and really strong. I admire that."
"He's a great person, he's been so brave while he has this," said Rochford. "Even while he has this,
he's still a happy person."
Conservation Celebration & Cookout at Batchelder Farm, June 16
The Southeast Land Trust of New Hampshire invites you to join them in celebrating the more than 1,100 acres of open space conserved in the past year at their Conservation Celebration and Cookout at the Batchelder Farm in Hampton on Saturday, June 16th — reservations requested by June 8th:
2012 Conservation Celebration and Cookout
Batchelder Farm, Hampton, NH
Southeast Land Trust of New Hampshire
Saturday, June 16, 2012
10am – 2pm
This summer the Batchelder Farm will be conserved by the Southeast Land Trust in partnership with the Town of Hampton. These 120 acres of soon-to-be-protected fields, forest, and wetlands are a perfect setting to celebrate the more than 1,100 acres of land conserved in the past year!
Join us as we recognize landowners and communities with whom we have partnered and enjoy a great local-foods focused cookout! After the delicious meal, the day will be capped off with a walking tour of the Batchelder Farm.
Program:
10:15 to 10:30am – Registration
10:30 to 11:30am – 2012 Southeast Land Trust Member Business Meeting
11:30 to 1:00pm – Cookout: Enjoy delicious, locally-grown salad greens from Barker’s Farm, hamburgers from the Hurd Farm, sausages from New Roots Farm, plus other donated items from Philbrick’s Fresh Market and Las Olas Taqueria.
1:00 to 2:30 pm – Field Trip: Walking tour of the Batchelder Farm and learn about the farm’s history.
The cost to attend the Annual Cookout is $10 per adult, $5 per child seven and over (children 6 and under are free). Pre-registration is required.
Please reserve your spot by June 8th by contacting Karen McCormack at 603-778-6088 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Let us know if you intend to join us for the field trip and whether you would like a vegetarian meal.
For more information: www.seltnh.org
We are pleased to announce our sponsorship in the Food for Thought series!
Vermont Farmer Pete Johnson Speaks About How to Put the “Culture” in Back into Agriculture Through Community and Collaboration on March 19
NH SEACOAST - The Food and Health Forum presents Vermont farmer, Pete Johnson, on Monday, March 19, 6:30 p.m. – 9:00 pm at the Blue Moon Evolution in Exeter, New Hampshire. Johnson is part of the Food for Thought dinner seminar series which has featured Gary Hirshberg Chairman of Stonyfield Farm and Jim Gerritsen, a farmer and food advocate. The evening includes a three-course locally sourced dinner, a glass of wine and an opportunity for participants to engage in conversation with other community members on how to strengthen our local food system and a healthier society.
Pete Johnson has created a successful model for 4-season farming through Pete’s Greens, a certified organic, four-season community supported agriculture, (CSA), farm located on the edge of Vermont's Northeast Kingdom in Craftsbury, Vermont. He will talk about how farms and food companies are supporting each other to build a culture of local production and consumption of food. Johnson has been featured in the New York Times and the book by Ben Hewitt, “The Town That Food Saved.”
Last February, Pete’s barn burned down and after receiving so many donations from his community to help the farm get back on its feet, he decided to pay the donations forward. With the help of an advisory committee, and the partnership of the Center for an Agricultural Economy, he created the non-profit Vermont Farm Fund to support other sustainable Vermont farms going through tough times.
“We're thrilled that Pete Johnson is coming to share his story with us. His work has had a profound and concrete inspirational effect in our region; many of the farmers who grow greens in the winter have gained knowledge from his model. Pete also created a model for sharing the support they received and paying it forward to other farms. I'm eager to hear this most recent chapter in the amazing story of Pete Johnson,” said Sara Zoe Patterson who heads up Seacoast Eat Local. A portion of the proceeds will be donated to Seacoast Eat Local, the non-profit which organizes the winter farmers’ markets in the seacoast.
The Food and Health Forum is a venture between the owner of Blue Moon Evolution, Kathy Gallant and nutritionist and health coach, Tracey Miller, to convene doctors, policy makers, farmers, CEOs, citizens and other visionaries who are revolutionizing our food system from the ground up. They want to inspire and educate communities to help reestablish the link between what we eat, where our food comes from, and how it affects our health.
Food Lover's Guide: Bread and Pasta
By Tom Long and Stacy Milbouer
Wednesday, February 1, 2012
http://www.nhmagazine.com/fooddrink/947917-106/food-lovers-guide-bread-and-pasta.html
With the Grain: All the Pastabilities
Valicenti Organico is a mom-and-pop operation that produces fresh pasta, ravioli and sauces in a renovated farm kitchen in Hollis. Although in this case the mom and pop in question, David Valicenti and Michelle Splaine, have more than 40 years of experience in the food industry.
Valicenti was a chef at Arnaud's in the French Quarter of New Orleans and chef de cuisine at Michael Timothy's in Nashua before responding to an entrepreneurial instinct and opening Organico three years ago. Splaine, a graduate of the Culinary Institute of America, was the pastry chef at Michael Timothy's and Surf, also in Nashua.
The couple's oeuvre of pastas include hemp, saffron and gluten-free varieties. Their "Red Gravy" tomato basil sauce is made with their own organic tomatoes. They also make a wide range of exotic, seasonal ravioli including chestnut for the holidays, roasted pumpkin and brie and dairy-free caramelized butternut squash.
Their products are available at Lull farm in Hollis and other farmstands, Philbrick's Fresh Market in Portsmouth and other locations.
Valicenti Organico
Hollis
gimmiespaghetti.com
Fun Fact: On their website David Valicenti and Michelle Splaine of Valicenti Organico offer expert advice on cooking fresh pasta. Because it is not dried, cooking time is only one to three minutes in boiling water depending on whether you prefer it al dente (to the tooth) or soft. The shape of the pasta also matters. They suggest one minute for spaghetti or two to three minutes for rigatoni.
Seacoast Local (H)EAT campaign blazes over $10,000 mark
PORTSMOUTH — The Seacoast Local (H)EAT Campaign and its local business members and local community members have raised more than $10,000 for community food and fuel assistance, so far. More events are planned to encourage community fun and participation in January and February.
(H)EAT (pronounced Heat-Eat) runs between Thanksgiving and March 1, with the aim of raising enough donations to fund 10,000 meals and 10,000 gallons of home heating fuel for those in the Seacoast area in need of assistance this winter. In doing so, it highlights the important role that local independent businesses play in providing charitable support in our community year-round.
Many local businesses are working toward (H)EAT's goal. With creative promotions and events, members as diverse as G. Wilikers!, Symmetry Yoga, Life Is Good, Solari, Ceres Street Wine Merchants, Runner's Alley, Somnia, Flower Kiosk, Prelude, Tugboat Alley, Buddhi Boutique, Paradiza, Ceres Bakery, Gus & Ruby Letterpress, Philbrick's Fresh Market, Portsmouth Candle Company, RiverRun Bookstore, Treehouse Toys, Veris Wealth Partners and The Wire have been a huge support to the campaign by hosting collection canisters and food drives, generating publicity and donating funds. Portsmouth Symphony Orchestra collected donations and made an appeal from The Music Hall stage for H(EAT) at their popular holiday concert on December 21.
Piscataqua Savings Bank was the first major donor, contributing $1,250 to this year's Seacoast Local (H)EAT campaign with a special request that their funds be allocated to the fuel assistance program. This year, Piscataqua Savings Bank will celebrate its 135th anniversary as a cornerstone in the Portsmouth community, and Seacoast Local thanks them for their dedication to help maintain a robust local economy. Seacoast community members have also played a significant part in raising funds for the (H)EAT Campaign. The Press Room hosted the (H)EAT kick-off event on December 2. Using the PayPal button on the web site, individual donors contributed more than $800 in December.
Upcoming events include a performance from Skyler and the Band of Thieves at The Music Hall Loft on Saturday, Jan. 21 at 8 p.m. Skyler is generously donating all proceeds from the show to (H)EAT! A Winter's Tale returns to wow audiences with community storytelling for a good cause at The Red Door on Sunday, Jan. 22 at 7 p.m. And the community is looking forward to the annual Yoga Mala on Sunday, Feb. 12 at Rivermill at Dover Landing, produced by Yoga on the Hill, which brings together 13 area yoga teachers and more than 125 yoga students for a three-hour class of 108 Sun Salutations, meditation, and joyful activism to support (H)EAT. The event is open to the public and all are welcome to participate. On the same day ChildLite Yoga will be hosting a Kids Yoga Mala.
To stay up to date on upcoming (H)EAT events or to find out more information on how to help with donations or community events, go to www.heat-eat.org or contact Dave at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
Seacoast Local is a business-led, grassroots non-profit that encourages people to "think local first" when it comes to their money and their time. By rooting more money locally, we increase our region's economic, community and environmental strength. For more information, visit www.seacoastlocal.org or call 603-766-1775.
By Deborah Mcdermott
November 28, 2011 2:00 AM
We have been so lucky thus far to have experienced such a warm fall. It's been almost eerie to walk outside some days and shed the winter jacket because a sweater will suffice. Most importantly, we have been spared the need to turn up the heat in our homes, saving us precious money.
While we can all use a few extra dollars in our pockets, the real boon comes to those who are once again making decisions between heat and other necessities. It's not easy to live through a New England winter during the best of financial circumstances.
We are not, however, experiencing the best of circumstances.
While New Hampshire is lucky in boasting an unemployment rate substantially below the national average (5.3 percent versus 9 percent in October), who among us does not know someone who has lost a job to this lousy economy? Very few, I suspect.
And those numbers don't reflect the underemployed, those who have lost full-time jobs and are getting by (kind of) with part-time work. Meanwhile, federal funding for fuel assistance as proposed by President Barack Obama in his fiscal year 2012 budget would be cut in half. New Hampshire alone would see its share drop from $34.3 to $14.7 million.
Meanwhile, make no mistake, the weather's going to be getting a lot colder really soon.
Into this gloomy atmosphere come the folks of Seacoast Local, the organization that encourages us to buy from local stores and support the local economy. This Friday, it will officially kick off its fourth annual (H)EAT Campaign designed to raise funds to heat homes and feed residents.
"Our goal is to provide 10,000 meals and 10,000 gallons of fuel," said David Boyton, executive director of Seacoast Local. "This campaign is a chance for us to remind the public of the very important work that Seacoast Local does. It's going to be a very cold winter with less government assistance than last year. People are really going to need a lot of help."
Last year, (H)EAT (short for Heat-Eat) raised $24,000 and this year it hopes to best that number. According to Boyton, there will be many opportunities in the months to come to contribute to the campaign, both by donations and volunteering.
These include putting some money in collection jars that will be at local checkout counters around Portsmouth and the Seacoast area, and participating in the annual Yoga Mala, in which people complete 108 consecutive sun salutations in the course of one morning.
A whole host of local businesses support the campaign, including DF Richard, Good Vibes, Lamprey Brothers, Me and Ollie's, Philbrick's Fresh Market, Portsmouth Candle Co., Red Door Pottery Studio, RiverRun Bookstore, Runners Alley, The Press Room, The Red Door, The Music Hall and Treehouse Toys.
Every donation made to (H)EAT helps provide oil or food to local residents in need this coming winter. Now that is a very cool idea.
If you want to learn more about the campaign, there will be an official kick-off party at 6 p.m. Friday, Dec. 2, upstairs at The Press Room. Those interested in learning more, making a donation or volunteering are invited to attend.
You can also e-mail the organizers at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
Nov. 13 — To the Editor:
Thank you to all of those who made donations to the Portsmouth Rotary Club Harvest for Hunger Food Drive earlier this month.
We brought more than six stuffed shopping carts of food to The Salvation Army and collected more than $860 in community donations toward our $1,500 matching offer.
Many thanks to Philbrick's Fresh Market, which helped our drive by having ready-to-go bags of food for sale for the food drive, and for helping us spread the word all day while volunteers collected food, cash and checks outside the store.
We are now just $200 shy of our $1,500 match, which would help The Salvation Army and Seacoast Family Food Pantry buy $3,000 worth of food at New Hampshire Food Bank. To help us make our match, send your check to Portsmouth Rotary Club-Food Drive, P.O. Box 905, Portsmouth, NH 03801.
Thank you again to Phil Philbrick, Hilltop Chevrolet, Infinite Imaging, volunteers and, especially, donors. We hope this effort will grow each year to help wipe out hunger in the Seacoast.
Catherine Edison
Portsmouth Rotary Club
PHILBRICK’S FRESH MARKET CELEBRATES NORTH HAMPTON LOCATION GRAND OPENING STARTING SATURDAY, APRIL 2.
Philbrick’s Fresh Market will celebrate the official Grand Opening of its new second location in North Hampton by kicking off a week of special events, beginning this Saturday, April 2, at both the new location at 69 Lafayette Road in North Hampton (Village Shopping Center) and its Portsmouth flagship location at 775 Lafayette Road in the Lafayette Plaza.
Shoppers on Saturday and Sunday will be entertained with live music as they taste and sample a variety of all-natural and specialty foods available only at Philbrick’s. Shoppers can take advantage of a variety of specials throughout both locations for the entire week, as well as enter to win one of several prizes that include a gas grill and touring bicycle.
Located at the Village Shopping Center, 69 Lafayette Road, in North Hampton, the new Philbrick’s Fresh Market location features a lot of the same unique selection of all-natural and organic foods, meats, seafood, produce, and eclectic wines, specialty foods, and prepared foods, that has made the Portsmouth location a headquarters for wholesome food shopping. The North Hampton location also features a café, serving coffees, espresso drinks and more, along with a variety of freshly baked pastries.
Philbrick’s Fresh Market is a local, independent, family owned and operated food shopping experience, unique in the Seacoast. The original store, which opened in 2004, features the area’s best selection of naturally raised meats and organic produce, in addition to an exhaustive selection of specialty foods and ingredients, unique wines and beers, fresh seafood and restaurant-worthy prepared foods, to name just a few of the store’s departments. Philbrick’s Fresh Market’s original store is located at 775 Lafayette Road, Route 1, in Portsmouth. Phone (603) 422-6758, www.philbricksfreshmarket.com.
October 28, 2010
PHILBRICK’S FRESH MARKET TO OPEN SECOND LOCATION IN NORTH HAMPTON.
Philbrick’s Fresh Market is coming to North Hampton. The locally owned and operated natural & specialty foods market will open its 2nd location at the Village Shopping Center in early 2011. Although slightly smaller than the existing original store located at 775 Lafayette Road in the Lafayette Plaza, the new store will be set up with the same departments and very similar product offering. New to North Hampton location of Philbrick’s Fresh Market will be the store’s first Fresh Market Café, serving a variety of coffees, pastries, and gourmet sandwiches to eat in the store or take home.
The owners, Philip Philbrick and Vicki Turner, have taken an extremely green approach to the design and construction of the new location, incorporating a host of energy saving components that include a state-of-the-art refrigeration system. “We look forward to not only serving our new neighbors with the same great quality and selection the Seacoast has come to know from our original store, but also to be good neighbors as well, both from an environmental and community service standpoint.”
Philbrick’s Fresh Market is a local, independent, family owned and operated food shopping experience, unique in the Seacoast. The original store, which opened in 2004, features the area’s best selection of naturally raised meats and organic produce, in addition to an exhaustive selection of specialty foods and ingredients, unique wines and beers, fresh seafood and restaurant-worthy prepared foods, to name just a few of the store’s departments. Philbrick’s Fresh Market’s original store is located at 775 Lafayette Road, Route 1, in Portsmouth. Phone (603) 422-6758, www.philbricksfreshmarket.com.
Read a Seacoast Online article about the new store.
