Where is the local-sustainable food movement heading? What trends can we expect to see in our locale and beyond in the coming year? We asked our blog contributors and a few of our friends to weigh in and the results are as diverse as the bounty our local lands and waters provide.

“I see more people than ever growing at least some portion of what they eat in home and community gardens and more home cooks preparing food from local sources (and consummate growth in demand for cooking classes).” Analiese Paik, founder/editor, Fairfield Green Food Guide

“The organic food category will continue to see double digit growth and higher prices will become evident as we compete for precious land and natural resources. I see strong growth in large landowners leasing a portion of their estates to young farmers (think Speckled Rooster in Westport) to increase local production and provide young farmers with the experience they need without requiring them to buy their own farms.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“There is a groundswell of interest in heritage and heirloom foods (a boon to biodiversity), including cheese made from milk from rare Devon cows (heritage milk cheese), heirloom fruits and vegetables, and meat and poultry from rare cow, sheep, pig, turkey and chicken breeds.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“The high-end specialty food category will continue to see strong growth and new product introductions as consumers slow down and begin to taste and appreciate the unique flavors and sense of place (terroir) reflected in single origin, single varietal chocolates, teas, coffees, olive oils and honeys.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“New and exciting craft beers and micro-distilled spirits will continue to experience huge successes as consumers show preferences for  traditional beverages with interesting back stories. Once-lost crops – like beer hops now being grown by farmers in New York state – will usher in a new era of restoring lost local brewing and distilling traditions.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“Artisan foods, including cheeses, charcuterie, jams, jellies and specialty sauces, will continue to replace industrial choices in the homes of discerning consumers willing to pay more for higher quality, handmade products which showcase the finest local and organic ingredients.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“Pop-up food. Seasonal foods made in small batches. Now you see them, now you don’t. When they’re gone, they’re gone.” Lloyd Allen, The Double L Market, Westport. http://www.doublelmarket.com/

“The trend we’re seeing at the Milkbar is non-caffeinated, ‘natural’ beverages. Herbal tea (hot & cold) and juice consistently outsell coffee. Many customers come in saying, “I’m not doing caffeine anymore,” or “I quit coffee for health reasons.” Perhaps this is because we’ve become known for our sweet herbal tea blends, but 7 out of 10 people ask for tea over any other beverage, regardless of gender and time of day.” Jeena Choi, Babycat Milkbar and MamaCat’s Q Tea, Wilton http://www.mcqtea.com/Home.html

“Diners are jumping at the opportunity to eat at the source. Dinners at area farms have been so successful because we want to know our farmers, see the crops in the field, and enjoy flavors at their peak.  As these farm to table dinners, at the farms and in area restaurants, gain popularity, I believe we will see them offered more frequently.  Getting diners to the source of their food will encourage them to make shopping their farmers’ markets a weekly habit, too.” Liz Rueven, founder Kosher Like Me, www.kosherlikeme.com

Naked Wine. “This past year, I have noticed more wineries producing wines that have been made with less intervention on the part of the winemaker. Many are using grapes that have been grown more sustainably, or have been grown using organic and/or biodynamic methods. Less intervention usually means the wine produced is more reflective of its terroir. One of the most exciting non-intervention trends I have seen is an increase in winemakers using indigenous, or wild, yeasts as opposed to cultured yeasts. Wild yeast is naturally present on grape skins and in the air. Although many winemakers eschew their use due to difficulty predicting the taste of the end product, indigenous yeasts produce wine that is more reflective of its terroir.” Cheers! Renee B. Allen, founder, Wine Institute of New England http://wineinstituteofnewengland.com/

Stop and Taste the Honey…all the honeys. “We are clearly seeing a defined trend in the way customers choose their honey. They are consciously tasting and choosing single-origin honeys by their individual flavor profile preferences. They are also understanding that pure honey is an agricultural product with limited availability.” Marina Marchese, founder of Red Bee Honey, Weston, CT. http://www.redbee.com/

“I’ve seen a huge increase in DIY foods- from make your own bread and butter, to kits for making cheese and pickles at home- even brewing your own kombucha! Another trend is school gardens.  I’m hearing about more and more schools throughout Fairfield County that are putting in small gardens to help teach children where their food comes from.  Kids help plant, tend and harvest the produce, as part of their regular school day.  I love it!” Jennifer Spaide, founder/editor, Simplicious Magazine www.simpliciousmag.com

Consumers are Catching on about Sustainable Seafood “Consumer awareness of poor management of our fisheries is on the rise thanks to responsible educational campaigns from the Monterey Bay Aquarium and Whole Foods. Shoppers are beginning to understand whether or not the fish on their plates (or in the fish case) was sustainably harvested or was caught through poor management practices, and making more responsible choices.”  Betsy Keller, MS RD

What trends do you see? Please share them below, on our Facebook page, or submit them via email to info@fairfieldgreenfoodguide.com.

This is the first in a series of articles providing green food gift ideas for the holidays. Today’s falls in the small, DIY, budget-friendly gift category.

By Analiese Paik

The last of our herbs have been harvested and dried, except for the parsley which doesn’t seem to mind the cold. As I washed, dried and hung the herbs to dry this year, I daydreamed about bottling whole leaves for hostess gifts. I thought how much my friends would appreciate a jar of homegrown herbs, a gift from my organic garden to their kitchen.

Soak the labels off old spice jar in a boiling water bath, preferably in something that could also use a good cleaning.

After making pumpkin pie and pumpkin muffins last week, I decided it was time to clean out the spice cabinet in search of storage jars for this project. The otherwise thankless chore yielded 8 empty jars that brought a smile to my face and energized me to wrestle off old labels. A short soak in boiling water softened the labels enough to be wiped off easily with a sponge, but the label glue remained. A quick (but careful) swabbing down with tea tree oil removed 99 percent of the glue and I scrubbed away the rest with warm, soapy water and a rough sponge. Warning! Be careful not to get the tea tree oil on your skin or inhale it. If you are pregnant or nursing, do not use it. It should never be ingested and should always be kept out of reach of small children and pets.

How to Bottle and Label Dried Herbs for Gifts

1. Remove labels from old jars, wash jars and caps with warm soapy water and rinse thoroughly. If you need to buy jars, Penzey’s sells glass jars of different sizes.
2. Drain jars and lids until dry or dry thoroughly with a clean kitchen towel.
3. 

   Lay the dried herbs on a clean, white kitchen towel, using a separate towel for each herb or working with them one at a time.

   Lay dried herbs on clean, light-colored kitchen towels (one for each type) then snap off large herb leaves, as in the case of sage, or gently run your fingers along the dried stems to pull off smaller, more fragile leaves like tarragon and oregano leaves. Compost dried stems.

4. 

   These are ready to go for your pantry, but adding a label makes them gift worthy.

   Fill each bottle to the top with one type of dried herb leaves. Insert large leaves 4 or 5 at a time, stacking bundles on top of one another so there’s no dead space. Top with the smallest leaves to fill the head space. For oregano and tarragon, simply fill the bottle with pinches of herbs and tap it to make room for more as you go.

5. 

   Custom labels are easily made using a computer template. After all that work, you want the recipient to remember who gave it to her!

   Cap the bottles and create homemade labels to decorate them. If you have a label maker, great. If  you don’t, just use a template on Word that matches the number on your box of labels. Be sure to include the type of herb, a holiday greeting, and your name of course!

Et voila! You have a wonderful and practical DIY green food hostess gift that you both grew and made yourself.

Heirloom vegetable and fruit seeds are in high demand by home gardeners because they produce some of the most interesting, unique and great tasting food. As you enjoy heirloom tomatoes, peppers, squash, eggplant, melons and other garden favorites, a little knowledge will help you preserve some of their seeds for planting next year. If you participate in a seed sharing club or even the new Seed to Seed Library at the Fairfield Woods Branch Library, the time is ripe to start saving your favorites for replenishing next year’s stocks.

Join Millstone Farm on Saturday, August 27 from 1-4 for a farm tour with Master Farm Annie Farrell and hands-on instruction in seed saving from two members of the Hudson Valley Seed Library. You’ll also be making fresh tomato salsa, so bring a cutting board and knife, plus a container for any leftovers. Please wear flat shoes, a hat and sunscreen and bring a water bottle. Reservations are recommended. Please call Farah at 203-834-2605.

The only question now is whether it's a Connecticut field pumpkin or a sugar pumpkin. Only time will tell. Either way it will be delicious.

Early yesterday morning, I headed out to the garden to assess a week’s worth of extreme heat damage. One of my raised beds, which is protected by a 3 foot high wire cage, was overgrown with weeds and just crying out for attention. I hated removing the cage, because the tomatillos were just raising their yellow-flowered heads through the top and I didn’t want to upset them, or the bees that were busy at work. But there was no other way. The bees will come back I reasoned.

Once done weeding the edges, I reached into the middle to pull some large invaders that had grown in between the giant leaves of a compost squash plant. I was frustrated that no zucchini, just a lot of squash blossoms, had appeared on the dozen or so squash plants I had transplanted from the compost pile in early spring. What was going on? Too many visits from the woodchuck? Not enough pollinators? But I had tomatoes, peppers and eggplant growing nicely, so pollination couldn’t be the issue. “Patience” I whispered to myself.

Then I saw it. The most beautiful, perfect, petite green pumpkin resting on the garden soil. I called to my children to come and bring the camera. My youngest has been infatuated with pumpkins since he could say the word. Each year he begs me to grow them, and each time we share disappointment as the vines get downy mildew or some other squash vine ailment and the pumpkins wither and drop. This one must be special we thought. It’s was smart enough to grow inside the protected raised bed, right on the ground instead of dangling precariously outside where it was subject to the wild animals of Connecticut.

Pumpkins in September I thought. That’s okay, most farmers had to harvest them early last year because crops were 2-3 weeks ahead. We all wondered whether it was a Connecticut field pumpkin or a sugar pumpkin, as we had composted remnants of both last fall. Only time will tell, and we’ll be happy with whatever nature gives us.

What surprises have you found in your garden this year?

Strawberries are the perfect edible crop to plant in your landscape, just be sure they get full sun.

If you’re growing some of your own strawberries, be sure to check on them starting today if you haven’t already done so. A few of ours are nice and ripe and we always scurry to pick them before the squirrels get to them.

Look for strawberries at farm stands and farmers’ markets throughout the county and in green markets like the Double L Market in Westport, which makes it a point to source from small family farms, giving preference to local producers. Riverbank Farm will have their first organic strawberry crop for sale for $3 per half pint at the Westport Farmers’ Market this Thursday. You might want to look for some rhubarb while you’re there for a strawberry-rhubarb compote or pie.

For a fun pick-you-own (PYO) strawberries experience perfect for the whole family, head to Jones Family Farm in Shelton. They plan to open to PYO in the second week of June and the best way to get an update is to call (203) 929-8425. Always call ahead for the crop report and picking hours as many PYO farms close to outsiders if the weather has been very bad. At this time, we are not aware of any organic PYO farms in the area.

For a complete guide to Fairfield County Farmers’ Market, click here.

Millstone Farm in Wilton is hosting an excellent educational event that will teach you how to compost your food waste at home. Learn what to compost, how to compost it, and how to use the finished product in your yard. Composting is the smartest way to take food waste and turn it into an enhancement for your yard and garden.

Food that’s thrown out instead of composted releases methane gas, contributing to global warming and climate change. Compost is a fantastic soil amendment and it costs you nothing, so you’re saving money in the end. Use an empty flour container, bowl or other receptacle to gather your food scraps in the kitchen (or a dedicated kitchen compost pail) and empty them regularly into your compost pile. Not sure how to compost and can’t make it to the workshop?  Visit Rodale’s web site for some immediate expert advice.

Thousands of new honeybees arrive in crates and are transferred to hives during the annual Hiving of the Bees.

Each year beekeeper Marina Marchese invites members of the public to watch as she adds new honeybee colonies to her hives. According to Marina it’s common for beekeepers in Connecticut to lose many, if not most, of their bee colonies over the harsh Northeast winter.

Beekeeper Marina Marchese explains to guests how the bees establish themselves in the wax frame, lay eggs, forage for nectar and pollen, and produce honey.

Marina’s Italian honeybees were trucked up from Georgia in small crates. She and her crew of experienced beekeepers and beekeepers in training prepare the hives for their new occupants, educate guests about honeybees and beekeeping, and finally transfer thousands of bees from the crates to the hives.

Marina Marchese is president of the Backyard Beekeeper’s Association and her book, “Honeybee: Lessons from an Accidental Beekeeper”, was recently released in paperback after a successful publication in hardcover. Carol Herman, the Books Editor at The Washington Times, named Marchese’s HONEYBEE as one of the “Books We Loved” in 2009. Red Bee Honey is listed in the most recent edition of Patricia Brook’s “Food Lovers’ Guide to Connecticut”, a best of the best foodie guide to Connecticut. Lucky guests were treated to comb honey straight from one of the hives that not only survived the winter, but which had been so productive during the early spring that it produced over 100 pounds of honey according to Marchese.

The Queen

The First Hive

The Hive Top Feeder

Red Bee Honeys can be purchased at: Fairfield’s Brick Walk farmers’ market (Sat. 9-12), Fairfield Cheese Company (Fairfield), Catch a Healthy Habit Café (Fairfield), Babycat Milkbar (Wilton), Aux Delices (Greenwich/Darien), Plum Pure Foods (Old Greenwich), Practically Green (Ridgefield), Jones Family Winery (Shelton), Artisan Foods (Southbury), and McLaughlin Vineyard (Sandy Hook).

Restaurants using Red Bee Honey include LeFarm (Westport), Scoozi (New Haven), Winvian Luxury Resort (Litchfield), Billy Grants (East Haven), and The Unquowa School (Fairfield).

www.redbeehoney.com

Roger Ludlowe Middle School PTSA is hosting its second annual Garden Sass-Plant Sale on Saturday, May 21st from 10:00 to 2:00 in the middle school parking lot. Moorefield Herb Farm and Daffodil Hill Growers will be there with Connecticut grown annuals, perennials, heirloom tomatoes, vegetables and herbs. Goatboy Soaps and Rugamarole will have their specialty items for sale.

Raffle Baskets, Food and Live Music! Free admission. Rain or Shine!

SATURDAY, MAY 21^st

FROM 10:00-2:00 RAIN OR SHINE

RLMS FRONT PARKING LOT at 689 UNQUOWA ROAD

(IN THE EVENT OF RAIN RLMS GYM)

Heirloom Tomatoes and Vegetables, Annuals and PerenniaIs, Herbs, and Soaps will be available for purchase.

Sport Hill Farm opens for the season on on Saturday, May 14, with organic spring lettuce mix, kale mix, red butterhead lettuce, bok choy, chives, award- winning Flaxette bread from Fairfield Bread Company, and  other local goodies at the farm stand. Farmer Patti Popp reported that “local farmers are 2 plus weeks behind with things because of the overcast days and cool weather” so please be patient while early crops mature.

Saturday 5/14 special events:

Lil’ Farmer Johns-10:30-11:30

Our children will help keep farming alive for the next generation, and this event will introduce them to some of the activities on a real, working, organic farm. Farmer Patti Popp will lead young your Lil’ Farmer John on an exploration of her farm’s fields where they may encounter a few tadpoles, feed the chickens, plant an herb for them to bring home & have some other fun. Please make sure boys dress appropriately. Parental supervision required, but the adults can sit & enjoy the farm while I keep the little ones busy. $10 per child. This event targeted for ages 4-7. RSVP via email to Farmgal596@yahoo.com.

Country Chicks-Farmhouse Flowers-1:30-3:00

Don’t settle for the mass produced plastic potted floral arrangements, unleash your inner creativity instead. Come to the farm and create a beautiful outdoor centerpiece using a variety of flowers, herbs and found objects. See just how beautiful and unique your arrangement can be. $25 per participant; all supplies are included. RSVP via email to Farmgal596@yahoo.com.

Upcoming Events:

“Meet Me At The Farm”: Tues 5/17 from 11:30-1:00

Come join Amie Guyette Hall , Holistic Health Counselor & Cooking Coach on the farm and see just how easy it is to prepare fresh, local , healthy produce. Tour the gardens and enjoy a farm fresh lunch with take home recipes. Reservations are a MUST. 24 hour CANCELLATION policy in effect. Seating is limited. Come with a friend and enjoy the afternoon. $40 per person. RSVP via email to Farmgal596@yahoo.com.

Cacao Cowgirls: Friday 5/20 from 7:00p.m.- 9:00p.m.

Come join Amie Guyette Hall on the farm for some casual fun and learn the health benefits of raw chocolate. Enjoy a farm fresh salad, fresh bread, drinks, and a raw chocolate tasting. Bring a friend and enjoy some down time on the farm. Please RSVP so we know how many to we need to feed. $25 per person. RSVP via email to Farmgal596@yahoo.com.

FREE Organic Gardening program with Easton Resident Shira Freidman: Saturday 5/21 from 2:00-3:00

Visit the website for a complete calendar of events. http://www.sporthillfarm.com/Events.html

The farm is open from  9:30-6:oo pm  7 days a week in May. Effective June 1, 2011, hours will change to 10am -7:30p.m. Crop Cash customers are free to shop at the market from now through December 30, 2011.

Sport Hill Farm, 596 Sport Hill Road, Easton, CT (past all the other farms, just past Snow’s, on the right side of the road. Look for the red flag.)

Farmer Patti Popp can be reached at farmgal… or on the farm’s Facebook page.

Treat mom to some special herbs and vegetables for her containers, patio garden or vegetable garden from Gilbertie’s Herb Garden at 7 Sylvan Lane in Westport. Gilbertie’s is a family-owned business started in 1922 and is the largest grower of herb plants in the US. They supply over 400 different varieties of USDA Organic herbs, some of which are very hard to find, to outlets in the Mid-Atlantic and Northeastern US. Visit their garden center in Westport to enjoy the formal display gardens, themed greenhouses and gift shop offering herbs and vegetables from the usual to the exotic. Open Saturday from 8:30-5:30 and Mother’s Day from 9-4.

Ambler Farm in Wilton and Holbrook Farm in Bethel are also excellent sources for organic vegetable and herb transplants. Ambler Farm will be selling transplants and maple syrup from the farm on May 7 from noon until 3 pm. The farm stand opens for the season on May 23. Holbrook Farm’s Farm Market & Bakery is open Monday through Saturdays from 9-5 and is a great place to buy fresh vegetables and eggs from the farm, raw milk from Stonewall Dairy, milk and other dairy products from Arethusa Farm, award-winning Flaxette bread, and other artisan and farmstead products. Holbrook Farm has a wide variety of organically grown vegetable seedlings for sale including more than a dozen varieties of heirloom tomatoes. I was thrilled to see the Mortgage Lifter on the list.

Happy Mother’s Day!