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Entries in Local Farm (103)

Wednesday
Apr022014

Chef Jon Vaast Joins Sugar & Olives in Norwalk: Now Serving Dinner

There's a new chef in the kitchen at Sugar & Olives in Norwalk. You may recognize the name from his years cooking over at Dressing Room in Westport. It's Chef Jon Vaast, and Jennifer Balin, owner of Sugar & Olives, explains her new hire as "An Organic collaboration between two like minded people." Johnny and Balin have been strong advocates for the local and sustainable food movement, and simply put, want to create a menu with delicious food sourced from within an arms reach of the shop. Every ingredient at Sugar & Olives is seasonal, and comes from a farm near the restaurant. Balin says "whenever possible, she selects ingredients that are also Organic." 

With Chef Vaast at the helm, Sugar & Olives is excited to announce that in addition to their daily weekday service, and one of the best brunches in Fairfield County, they have begun dinner service Thursday through Saturday.

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Wednesday
Mar122014

Pig Carving Workshop & Growing Mushrooms @ Millstone Farm

Millstone Farm in Wilton has a few workshops coming up that you may not want to miss. These events range from Pig Carving 101 with Chef Tim LaBant of  The Schoolhouse including lunch & cocktails to a three-hour workshop on Mushroom Cultivation. Can you think of a better way to spend your afternoon? I think not. Details are below...

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Tuesday
Mar112014

Sign Up for Sport Hill & Stone Gardens Farms CSA's w/ Easy Pickup @ Wakeman Town Farm

Wakeman Farm CSA Pickups
Thursday or Friday? Just pick your day!
 
Wakeman is offering not one - but TWO - CSAs to provide you with 
fresh-picked produce all season long.
 
One is from Sport Hill Farm in Easton, the other is from Stone Gardens Farm in Ridgefield. Both are for pickup at Wakeman Town Farm 
Choose your day!   
 
Organic Sport Hill Farm CSA is accepting applications through 3/31. Order now and receive weekly produce delivery every Friday at Wakeman Town Farm! To order, click here: 

 

Friday Pickup

A Note from Organic Farmer Patti Popp, of Sport Hill Farm in Easton:
We have extended the 2014 CSA deadline until 3/31/14 for pick up at Wakeman Town Farm Sustainability Center on Friday afternoons 1-7 or at Black Rock Farmers Market Saturdays 9-1. Our CSA program runs twenty weeks. Usually begins the first week of June through mid-October. We are mainly a vegetable production farm, we grow watermelon and cantaloupes. Cooking is a must. Please e-mail me for an application if this seems like a good fit for you and your family.Farmgal596@gmail.com

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Thursday
Aug292013

Jason Sobocinski Hosts Friends of Boulder Knoll Fundraiser

Usher in autumn with an elegant farm-to-table dinner featuring beautiful wines, craft brews, and delicious cuisine.  On September 18 at 6pm, the Friends of Boulder Knoll will hold a multi-course meal prepared by Jason Sobocinski, host of The Cooking Channel’s “The Big Cheese.”  The event will also feature wine pairings created by Southend Wine and Spirits of Cheshire, CT.  They will pour “boutique” vino from the Halter Ranch line.  Mikro Brew Bar will offer craft beers andPi Pies Bakery will provide a sweet ending to the evening with artisanal, freshly made baked-goods.

Guests will be entertained with music by On Call, “Connecticut’s premier musical duo.”  They can also participate in a silent auction featuring items from local businesses

The event supports Friends of Boulder Knoll, a Connecticut-based organization dedicated to educating the community about sustainable agriculture and sustainable communities. 

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Sunday
Aug182013

Arethusa Al Tavolo: The New Gem of Litchfield County

Arethusa Al Tavolo is the new gem of Litchfield County. Only a one hour's drive from Westport, past lush pastures and glistening lakes, Arethusa Al Tavolo takes you on a culinary journey. The restaurant is located right next door to the Arethusa Dairy Shop, founded by Manolo Blanik owners George Malkemus and Anthony Yurgaitis, whose taste and style manifests itself in all of their ventures: The Arethusa Bar, The Dairy Farm, and Arethusa Al Tavolo, which opened in June 2013. The dairy produces milk, house made ice cream, and Arethusa cheese to take home. The restaurant highlights fresh local ingredients, and Chef Daniel Magill, who has worked with the likes of Daniel Boulud, works his magic in a dining space that is bright and airy, but with no airs. The food is the centerpiece. 

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Tuesday
Aug132013

A Farm Grows in Stamford: Hubbard Heights Farm

Thanks in part to a gruff farmer who answers to the moniker "Uncle Buck," three acres of organic vegetables, fruit, herbs, and flowers are ripening smack dab in the middle of Stamford's big town hustle and bustle.

Rows upon rows of tomatoes, cucumbers, beans, potatoes, kale, eggplant, lettuce, herbs, pumpkins and squash now prosper on land that was once part of the city's most fashionable district, an estate area known as Hubbard Heights.  Over a century ago, this is where the town's doctors built their stately manses to be near the new Stamford Hospital just down the block.  Even today, historic Hubbard Heights remains one of the most elegant streets in town. 

But let’s go Way Back to the Future, more than two and a half centuries ago.  You would be standing in the middle of Hubbard Farms, a vast bucolic acreage farmed by the Hubbard family, newly arrived in Connecticut.  Their fields stretch almost to the horizon; the abundant crops leafy, tall and green, free of herbicides, fungicides or growth hormones.

 

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Tuesday
Jul302013

Preserving the Harvest Canning Workshop @ Wakeman Farm 

Wondering what to do with all those extra vegetables from the garden?  Don't let them go to waste.  Instead, come to the Wakeman Town Farm on August 10th and learn how to can and preserve your harvest.  During this 2 hour workshop, you'll learn the basics of canning as you make delicious homemade jam, tomato sauce, and salsa.  There will be tastings, and participants can take home a jar of their choice! The Preserving the Harvest Canning Workshop will take place on Saturday August 10th, 10am - 12pm.

 

Fee:  $25
When:  Saturday, August 10,  2013
Time:  10:00am - 12pm
Location:  Wakeman Town Farm, 134 Cross Highway, Westport

Ages:  Open to all

Email wakemantownfarm@gmail.com to reserve your spot!

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Friday
Jul192013

Update: The Mission to Save King’s Kitchen In Southport

Independence Day – the one day a year when this nation of immigrants pays homage to our founding fathers by flocking to beaches; burger and beer in hand. Unfortunately, the three King brothers, owners of King’s Kitchen - known for serving Southport sustainable beachside fare - spent this July 4th battling to save their business.

Last summer, King’s Kitchen made their debut on the Southport shore, serving locally grown and sourced beach food. The menu features about five items and changes daily – items ranging from lobster rolls and quesadilla with a fennel and caper Russian remoulade, to ox hollow grass-fed burgers and short rib tacos. The brothers also offer an assortment of chips, and a variety of organic juices, including refreshing watermelon lemonade. 

Signs reading “Save the Shack!” cover the cabin that once served as King’s Kitchen headquarters for all food preparation, cooking, and serving. This blue-gray building, located at 1505 Pequot Avenue in Fairfield, was built in 1946. It is both a “historic landmark” and “childhood memory”, according to Hunter King, one of the King’s brothers and partners. 

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Tuesday
Jul162013

le Farm's Summer Market Salad Recipe

Chef Arik Bensimon of le Farm embraces the summer growing season with this simple recipe inspired by a recent trip to the local farmers' market. Thinly shaved vegetables with varying weights and texture are drizzled with a light take on a classic Caesar dressing. (You'll want to save this recipe for use year round.) Chef Bensimon has left off the quantities on the main ingredients as there are no wrong answers here, and he recommends any raw vegetable that is to your liking as the summer harvest rotates through. Enjoy this wonderful Summer Market Salad Recipe from le Farm. 

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Saturday
Jun222013

Strawberry Picking is On @ Bishop's Orchards

This just in from Bishop's Orchards...

"The 2012 Pick Your Own Season is OFFICIALLY here.  Picking is at its peak right now so come PYO Strawberries this weekend, from 8:30 am - 5 pm.  The Strawberry crop looks great this year and they are absolutely delicious and so sweet.  Remember, our Strawberry season is only a few weeks long, so don't miss your chance to pick and enjoy the freshest local strawberries! 

We hope to be open most mornings thru mid July, but weather conditions and the plentiful availability of ripe berries determines our daily schedule, so call in daily for our schedule. 203.458.PICK  We hope to see you in the fields!"

For more information on Bishop's Orchards see their web site

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