A few people have confided in me lately that they have never made a pumpkin pie using fresh roasted sugar pumpkin. The explanation is usually trepidation about cutting the pumpkin in half for roasting. Fear not, you can tame this … Read more
Whether you’re already a garlic fan or just learning to love this ancient yet beloved member of the allium family, this free workshop is for you. Drop in Fairfield Woods Branch Library anytime between 10 am and noon on Saturday, … Read more
Tweet The first annual CT Cheese & Wine Festival is being held today from 11-5 at Hopkins Vineyard in New Preston. The event is co-hosted by Hopkins Vineyard and Artisan Food Store of Southbury and is a family-friendly celebration of … Read more
Tweet What a difference a year makes. This could easily be dubbed the year of the tomato and I think we’re all a little giddy over it. I challenge you to find me a farmer who isn’t swelling with pride … Read more
Tweet Video from WTNH’s Good Morning CT segment with Annie Rourke on Saturday, September 1. Bountiful late summer and early fall harvests of vegetables and fruits from CT farms will be transformed by chefs across the state at more than … Read more
Meet Authors Melissa Pellegrino & Matthew Scialabba The Italian Farmer’s Table: Authentic Recipes and Local Lore from Northern Italy Wednesday, August 11th, 7-8:30 pm The Italian Farmer’s Table is a sumptuously illustrated cookbook featuring authentic recipes from more than thirty … Read more
Most nights I cook without recipes, but once in a while I feel like trying something new and turn to a trusted cookbook or online recipe source for inspiration. This week my tween suggested we make watermelon lemonade from his … Read more
Contact: Michelle Blackley, Senior Publicist Phone: (413) 346-2184 Email: firstname.lastname@example.org We Be Jammin’! Put ’em Up! demystifies something our grandmothers used to do and offers a straightforward way to doing something that can add real richness to our lives.” – … Read more
Cooking with the seasons is never easier than in the spring and summer. Tender, fresh vegetables cook quickly and only require a simple preparation to taste fantastic. Visit a farm, farmers’ market, or local green grocer and buy a bunch of radishes with their greens, preferably organic, and some spring garlic, then transform them into an appetizer and side dish that are delicious and satisfying.
Spring garlic looks like a cross between a scallion and a leek, and all three are members of the Allium family of foods known for their excellent health benefits.