When butter making comes to mind, most of us think of a 19th century butter churn à la Little House On The Prairie. What seems like a daunting task is, in fact, pretty simple. You can have fresh whipped butter at your fingertips. All you need is fresh cream, salt, a food processor, and about 15 minutes of spare time.
I rarely indulge in shameless self promotion, but I’m making an exception for Morris Media’ Group’s 2014 Green Awards. I’d love to win a Green Award in recognition of the contributions the Fairfield Green Food Guide (FGFG) has made to create a more sustainable community in Fairfield County. It’s readers like you that can make that happen.
Farmer Patti Popp’s Brussels sprouts are so beautiful that Sport Hill Farm’s stall became a bit of a scene during opening day at the Winter Westport Farmers’ Market this past Saturday. Shoppers chatted excitedly about what to make with the leaves and stems, and I was inspired to post a second time about these mild tasting and quick cooking winter gems.
Too early to start thinking about buying your Thanksgiving bird? Think again! Farmers and retailers have gotten an early start informing us about their local and heritage turkey offerings this year, so we’ve decided to publish right away and add to the guide as we receive new information. Check back for updates or follow us on Facebook or Twitter for notifications.
Matt Storch, Executive Chef and c0-owner of Match restaurant in Norwalk and the Chelsea in Fairfield, was the executive chef at the Westport Farmers’ Market’s Fork It Over fund-raiser dinner at the Greenfield Hill Grange last Sunday. Matt’s menu featured grilled Copps Island oysters from Connecticut’s own Norm Bloom & Sons and we’re delighted to share his recipe with you.