What The Heck Is A CSA? Ambler Farms Event Tells All

Community Supported Agriculture, also known as CSA, has been around for nearly a quarter century (even longer in Europe). However, thanks to growing demand for healthy local food and support for sustainable farming practices, it has never enjoyed as much popularity as it does today. 

For those unfamiliar with CSA, here are the basics: "a farmer offers a certain number of "shares" to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a "membership" or a "subscription") and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season." - Localharvest.org

On January 11th, from 7-9 Ambler Farm in Wilton, CT, is presenting a CSA information program, featuring three CSA farmers talking about their challenges, their successes and their visions for the future. More information about the event -- and access to the required registration tool -- is available on the Ambler Farm website.

The three speakers are Paul Bucciaglia of Fort Hill Farm in New Milford; Dina Brewster of The Hickories in Ridgefield; and Patricia Popp of Sport Hill Farm in Easton. The event is free of charge for Ambler Farm members, $5 for all others. Contact Neil Gluckin with inquiries at ngluckin@gmail.com.

Ambler Farm 257 Hurlbutt Street Wilton

Exclusive CTbites Lunch Event @ Wild Rice

CTbites & SuzySaid are teaming up for our 2nd reader appreciation lunch event.

On Tuesday, January 12th we will be heading over to Wild Rice for some good sushi and good company. Meet and greet your CTbites community over a bargain $9.50 Bento Box. 

Here's What You Need to Know

Where: Wild Rice (Fairfield)

When: Tuesday, January 12th.  Dine anytime between 11:30 AM and 3 PM.  

How: Call 203-255-1688 to make your reservation.  

Plus: Goody bag with local coupons is included

What we're eating:

Classic Maki Lunch $8
Sushi Entrees $8.50-13.50
Bento Boxes $9.50

Plus...Wine is only $2/glass.

Sponsored by SuzySaid.com and CTBites.com

Wild Rice 1612 Post Rd, Fairfield 203-255-1688

Behind the Scenes @ The SoNo Baking Company

It is still really dark at 4:30 AM , but the pre-dawn hours hold transformative powers.  Darkness will turn to light and the promise of a new day will be realized. Sometimes, both happen sooner than you expect. 

When we arrive at the SoNo Baking Company for a behind-the-scenes tour, it's shortly before 5:00 a.m., but the aroma of warm yeasty bread has transformed two half-asleep writers into bakers in training. Owner, John Barricelli, welcomes us in through the still dark café, chairs resting upside down on tables; display cases standing empty. Our eyes have to adjust as we walk through the sleepy cafe into the brightly lit kitchen. Suddenly awake, we are immediately caught up in the rhythm of the bakers at work. 

Click to read more ...

Cablevision Reports - No More Food Network!!

I don't know about you, but in my house, The Food Network fills half of our TiVo. My kids choose it over cartoons and we'd be lost during the holidays without the guidance of Alton Brown. In these tough times, it is important to stay strong and continue to cook despite this hardship. More on this story as it unfolds....

Cablevision Statement Regarding Scripps Networks' Decision to Pull HGTV and Food Network Off Cablevision

BETHPAGE, N.Y., Jan. 1 /PRNewswire-FirstCall/ -- "Unfortunately, Scripps has decided to stop distributing HGTV and Food Network to Cablevision customers upon the expiration of our current agreement at midnight, December 31. We are sorry that Scripps' current financial difficulties are making it impossible for them to continue our relationship on terms that are reasonable for Cablevision and our customers. We wish Scripps well and have no expectation of carrying their programming again, given the dramatic changes in their approach to working with distributors to reach television viewers."

SOURCE Cablevision Systems Corporation

Here's what The Food Network has to say about all of this.

My Top 10 Eats of 2009

I've done a lot of eating since the inception of CTbites in June of 2009 but there are only a handful of restaurant dishes that I crave in the wee hours of the night. Here are some of my most memorable meals in no particular order. Read at your own risk...this is good stuff. Feel free to add your faves to the list below. 

Strada 18 (Sono) Veal Bolognese over whole wheat strozzapreti 

LeFarm (Westport) Griddled Octopus with fennel, la ratte potatoes, chorizo, harissa, aioli   

The Schoolhouse at Cannondale (Wilton) Berkshire pork loin, braised bacon, sweet potato puree, mustard greens, and braised onions

Los Molcajetes (Norwalk) Camarones Sarandeados

The Dressing Room (Westport) Sunburst Trout smoked caviar, shallots, apples, spaghetti squash

Nicholas Roberts Gourmet Bistro (Norwalk) Napoleon of Sriracha Tuna tartar, avocado & ginger pickled daikon

Cafe Lola (Fairfield) Moules Au Curry

Little Pub (Ridgefield) Tortilla soup

Valencia Luncheria (Norwalk) Pernil (Venezuelan pork roast) Arepa

Burgers, Shakes & Fries (Greenwich) Cheeseburger with cheddar, sauteed onions and a fried egg

Winter Comfort Food: Lamb with Leeks & White Beans

On a snowy day, there is nothing like slow cooked meat and savory beans. Braising (where the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot) is a low-effort way to get that great tender fall-off-the-bone meat we all crave. 

If you are still stalling on your New Year's Eve menu, this is an easy recipe to make for both a dinner party or a cozy quiet night at home.

Hmmm..I may need to go pick up some lamb shanks and whip up a pot right now. 

Lamb with Leeks and White Beans

Click to read more ...

Stay At Home Sushi: A Dinner Party Primer

Ok…Seriously…How good does that look? 

Given the widespread adoration for sushi these days it has always amazed me that more people don't attempt to replicate this Japanese meal in the comfort of their own homes. What could surpass the pleasure of creating your own maki combinations with an endless supply of fish? Just think of the possibilities. My suspicion is an overarching belief that some meals are better left to the experts. The precision and foreignness of Japanese cuisine feels daunting to most. Surely there is some trick to obtaining the stunning entrees that arrive tableside when we eat out. Where in the world would one even get all of the ingredients, not to mention sushi grade fish? 

It was with all this culinary baggage that I received an email from a CT Bites reader. "I'm hosting a sushi dinner…where in Fairfield County can I get sushi grade fish?" Aha..a brave soul. I led her to the appropriate fish market (Spolier alert: Fjord Fisheries) but now feeling implicated in this fish-fest, I had to see how this sushi dinner unfolded. I invited myself to dinner. 

Here is how it went down, and how you can replicate this sushi smorgasbord in your own home. 

Click to read more ...

S & S Dugout: The Delicious Dive That Could...

In every town, often where you least expect it, lives the pulsating heart that gives that town its spirit. Amid the hustle and bustle of rural mayhem, tucked quietly on the corner of Post Road and Center Street (3449 Post Rd), lives the S & S Dugout, the little greasy spoon that "can." While other big and bossy diners of Fairfield County toot their whistles and snub their noses at those of us longing for charm and wicked Roast Beef sandwiches, (and not necessarily in that order!) S & S gives us that tiny extra push over the proverbial suburban mountain. S & S Dugout of Southport delivers with tasty breakfast, lunch, and dinner fare that oozes with taste, not pretension.

Click to read more ...

Entertaining: Shrimp, Mango & Jalapeno Lettuce Cups

Need a menu item for your New Year's Eve party? Why not try these elegant and easy to prepare lettuce cups filled with shrimp and mango? They have a great subtle kick, and can be made with slightly un-ripe mangoes so you don't have to drive all over town looking for the perfect fruit.  

Here is the real beauty of this dish. You can prepare almost all of this recipe ahead of time so you can actually enjoy the party instead of slaving away in the kitchen while your guests party on without you.

Check out my directions for pre-prepping below:

Shrimp with Lime, Mango and Jalapeno in Lettuce Cups

Click to read more ...

Chef Talk: LeFarm's Bill Taibe-Slow Roasted Pork Belly

For Chef Bill Taibe of LeFarm, a holiday is not a holiday without a little pork belly. Here is his amazingly decadent yet simple preparation for Slow Roasted Pork Belly with Apple Pulp, Fresh Horseradish Root & Arugula. I'm already drooling...

Click to read more ...