Advance registration for most of Ambler Farm’s Fall programs begins today. Enrollment is limited for many programs so register early so you don’t miss out.  Click here for Complete Program Information + Online Registration.

Fall Programs

• Saturday, September 18th - Family Garden Tour
• Sunday, September 19th - Honey Harvest
• Saturday, September 25th - Sheep Shearing
• Sunday, October 3rd - Ambler Farm Day - A fun fall family event with apple slingshots, trebuchet launches, hayrides, scarecrows, homemade pies, goats + lambs, pumpkins and more.

• Thursday, October 14th - Seasonal Cooking Series: Pumpkins + Squash*
• Sunday, October 17th - Beginning Beekeeping
• Friday, October 29th - Fright Night*
• Saturday, October 30th - Fright Night*
• Tuesday, November 16th - Seasonal Cooking Series: Thanksgiving Sides*
• Friday, December 3rd - Art of the Wreath registration begins in October
• Sat 12/4, Sun 12/5, Sat 12/11 + Sun 12/12 - Holiday Greens Sale pre-sale begins in October

*Cooking Series + Fright Night registration is open to 2011 Members only today, September 1. Registration will open to the general public on September 15th, space permitting. Click here to learn more about membership.

Visit Ambler Farm’s website for additional programs, including their Farm Reads series with the Wilton Library which runs throughout the fall. Ambler Farm is located at 257 Hurlbutt St., Wilton, CT.

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 birthday present, the cookbook Eat Fresh Food: Awesome Recipes for Teen Chefs by Rozanne Gold. The recipes in this book have been consistently good and accurate, but I knew the half a cup of honey the recipe called for was just too much. Halving it was perfect and the drink was not only beautiful, but refreshing and something a child could easily prepare thanks to an immersion blender. I could have let him scoop the watermelon out of the rind, but I was in a hurry so I trimmed the rind off with my over sized, heavy gauge chef’s knife and made what the kids called a naked watermelon. It’s so easy to cut when it’s naked!

I had a very large head of Chinese cabbage sitting in the fridge and while part of it would be used for cole slaw, the rest needed to be cooked.  After checking for cabbage in the recipe indexes of a few local cookbooks I acquired this summer, I found an interesting one using Indian spices to season shredded cabbage in Eating Local: The Cookbook Inspired by American’s Farmers by Janet Fletcher and Sur la Table. Shredded cabbage cooks quickly and does not require the addition of water in the pan, as the recipe indicates, if you let it drip dry after washing it. I dislike coconut so I omitted it from the recipe. With all the spices, it was still full flavored and satisfying and quite a beautiful color thanks to turmeric.

Zucchini - I have it coming at me from all directions and I love it. My tween and I made zucchini bread using a very interesting recipe from 101 Cookbooks that included whole wheat flour, poppy seeds, walnuts and candied ginger. We omitted the curry powder and if I had to do it again, I’d add the shredded zucchini at the end, not with the other wet ingredients as the recipe instructs. The batter “broke” after I added the shredded zucchini to the butter, sugar and egg mixture, but did look fine once I added the dry ingredients. Tip: Shred the zucchini and then let it sit for at least 10 minutes. Then squeeze the water from the zucchini, fluff it back up, and measure it for the recipe. The bread is a hit with the whole family and I was glad to use up an enormous zucchini and have two loaves to enjoy. When using very large zucchini, halve it lengthwise and remove the tough seeds by running a large spoon down the center.

Penne rigate, ricotta, lemons, zucchini, Parmigiano-Regggiano and some fresh herbs are all that are needed to make this simple dish by chef/restauranteur Mario Batali that ran in the weekend edition of The Wall Street Journal. This healthy dinner is a really quick and delicious way to make great use of summer squash and the herbs overflowing in our gardens. Batali recommends under cooking pasta, then finishing it in the pan with the sauce ingredients and a little pasta water. It’s a great technique that really brings the dish together. I used half a pound of whole wheat penne pasta rather than the recommended full pound  and added a bit more zucchini for a heavier vegetable to pasta ratio. Be sure to have some extra cheese at the table as the recipe suggests and don’t be shy with the herbs.

Where do you turn for inspiration when cooking with local, seasonal ingredients?

Video from News Ch. 8’s Good Morning CT Show, July 12, 2010 at 7:48 am with Matt Scott

The summer harvest is producing beautiful and delicious foods for quick summer meals. But sometimes we find ourselves with more food than we can eat and need some strategies for preserving its freshness. Luckily there are fantastic resources available to the home cook to guide us through freezing, drying, pickling and canning the season’s bounty so we can enjoy it throughout the year. And some of these recipes and so simple that even the novice cook will enjoy them.

4 Techniques for Extending and Preserving the Harvest

Dry it: culinary herbs

Freeze it: blueberries & raspberries

Pickle it: cucumbers, carrots, radishes, squash

Can it: jams, jellies and preserves

Dry it: To prepare fresh herbs for drying, wash and thoroughly dry them immediately after picking. Use a kitchen towel or paper towel to remove any excess water rather than treat them too aggressively in a salad spinner. Bundle  each spring up into a bouquet and secure with a rubber band, making sure to leave the end slack so it can be hung on a cabinet handle.

Here I’ve prepared some sage and oregano from my garden with recycled rubber bands and adorned them with a piece of scrap ribbon. I wanted them to look pretty because they hang in my kitchen. Find a spot away from sunlight to hang them and when they’re completely dry, put them in a bag or container or break off the leaves and store them in a spice jar and label them with the name of the herb and the date.

Freeze it: Fresh berries are great candidates for freezing. Wash and thoroughly dry the freshest berries possible, then place them in a single layer, without touching one another, on a sheet pan and freeze overnight. Gather the berries and store in a freezer bag with as much air as possible removed or fill a freezer safe container. Be sure to use the fruit within the next 6 months. Try placing a handful of frozen berries in your hot oatmeal this winter or cooking the berries with a little sugar and lemon juice to make a compote for pancakes or waffles.

For a quick pickle recipe that only required refrigeration, I turned to an expert for recipes and advice. Local culinary professional and cookbook author Sherri Brooks Vinton has just published the perfect resource for home cooks looking to learn new ways to preserve the harvest: Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook. I found a recipe for Asian Icebox Pickles in Put em Up! that took no time at all to prepare and used pantry staples like soy sauce and sesame oil. They are simply delicious as a refreshing snack or a great addition to an Asian-inspired meal.

Drying, freezing, pickling and canning, this cookbook covers them all and is supplemented by a 7 minute video tutorial on the boiling water method for canning foods on her web site sherribrooksvinton.com. Sherri kicks off her national book tour today at Stone Barns Center for Food and Agriculture in Pocantico Hills, NY from 1-3 .  Her  canning demonstrations are excellent so please visit her site for a complete book event calendar. I found the cookbook comprehensive and easy to use and am grateful it’s printed in soft cover.

I also found some great pickling recipes on marthastewart.com and have been trying them out on the family. The quick pickles with tarragon are quite zesty and refreshing on a hot day. If you have some chiles growing in your backyard garden, the pickled carrots with garlic and chiles are fantastic and only slightly spicy (pictured). Since radishes are still abundant, cucumber and radish pickles are next on my list. Please share your favorite pickling recipe or resource below in the Comments box.

My friend and a contributing writer to the Fairfield Green Food Guide, Elizabeth Keyser, recommended Christine Ferber’s Mes Confitures when I asked about excellent jam, jelly and preserve cookbooks. Christine is an internationally known master patissiere and her jams and jellies are served in some of the most famous French restaurants, including those of Alain Ducasse. Her stunningly beautiful and unusual artisanal jams, jellies and preserve recipes call for nothing more than fruit, sugar, lemon juice, honey, and spices - no fruit pectin or complicated techniques.

After finding red gooseberries at the Westport farmers’ market, I crossed my fingers that she’d have a recipe for gooseberry preserves. I was in luck. These are decadent and beautiful and I could easily see them on the table of a  four star restaurant.  I’m now inspired to hunt down some rhubarb for her Rhubarb Jam with Acadia Honey and Rosemary recipe.

Tip: Save any jar with a wide mouth for making pickles. Sterilize them before use and be sure never to reuse the cap of a two part canning jar lid, just the ring.

If you’d like to watch a preserving pro in action and have the opportunity to ask a few questions, attend the free Jamming and Jarring Class with Bonnie Shershow at Whole Foods Market Westport from 12-2 on Wednesday, July 14.

Join Bonnie Shershow and learn to make jams as they were originally produced in the U.S. and Europe with just enough sugar and a squeeze of fresh lemon juice to perk up the flavor of ripe fruit and without the unnecessary addition of pectin and extra sugar added to commercial jams. Bonnie makes her jams with the memory of the taste from her childhood growing up in a California orange grove surrounded by all sorts of fruit trees and berry bushes.

Be sure to thank all the farmers who provide us with the excellent CT Grown produce and fruit that we’re enjoying now and preserving for months to come by voting for your favorite farmers’ market in the 2^nd Annual America’s Favorite Farmers’ Market Contest sponsored by American Farmland Trust. Just click on the contest icon in the right margin of this site to cast your vote.

June 20, 2010

FOR IMMEDIATE RELEASE

Contact: Teresa Mucci

CT NOFA Event Coordinator

Email: Teresa@ctnofa.org

Phone: 203-888-5146

CONNECTICUT NOFA CELEBRATES ITS 10TH ANNUAL TASTE! ORGANIC FESTIVAL

CT NOFA will celebrate its 10th Annual TASTE! Organic Connecticut festival on September 19th at Manchester Community College, Great Path Road, Manchester, CT from 10 am to 4pm.

This year’s TASTE will highlight local and organic food as always but with a new twist by showcasing local celebrity chefs known for their work with local and organic food. Chef John Turenne, president of Sustainable Food Systems, and fresh from his recent TV appearance with “The Naked Chef” Jamie Oliver, will be designing this year’s NOFA food-booth menu. Seen Lippert, who was a chef at Chez Panisse for 11 years, will be working with John Turenne to create a diverse menu of Connecticut-grown foods, and will also host a workshop on using the abundance of your summer garden. New Haven celebrity chef Bun Lai, owner of Miya Sushi will teach a workshop and share his insights after his restaurant was named one of the top-ten sustainable restaurants in America.

There will be an opportunity to meet and greet the dynamic Severine von Tscharner Fleming, the founder of The Greenhorns, and see a sneak-peek screening of her new documentary, “The Greenhorns” about young farmers in America, as well as an archival film compilation of rare agricultural footage.

See:

www.thegreenhorns.net

www.serveyourcountryfood.net

www.youngfarmers.org

www.thegreenhorns.wordpress.com

Music will be by The Whiskey Boys, Trainwreck Jerry and Deborah Simmons throughout the day.

Attendees can shop at the Farmers’ Market and visit vendors of all kinds. Among the many activities there will be a Children’s Area with crafts, storytellers, games, pony rides and last year’s favorite - hoop dancing. There will be enchanting Environmental Theater by ART FARM for all ages at noon. Visit farm animals; go for a Bio-diesel tractor ride; see a state of the art “chicken tractor” that will make you want one. Choose to attend numerous free workshops and weed walks. Bid on a raffle of local products, services and much more.

Join us! And help support CT NOFA.

All this for a fee of $7 ($5 for NOFA members & MCC students and faculty).Children under 12 are FREE. More information at www.ctnofa.org, 203-888-5146 or contact Teresa@ctnofa.org

The Westport Farmers’ Market will have a special guest this Thursday from 10-2, Sal Gilbertie from Gilbertie’s Herb Gardens. Gilbertie is a nationally recognized expert on herbs and is the author of 6 books on the subject including the recently released “Small Plot, High Yield Gardening”, which will be available for sale and signing on Thursday. Sal regularly conducts talks and workshops at the company’s Westport location and was featured in the Spring 2010 edition of Edible Nutmeg magazine .

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.

Additionally, Chef/Owner Bryan Malcarney from Blue Lemon will be treating market guests to a divine cucumber dill soup. Each of his ingredients are hand selected from the market vendors. Chef Bryan and his restaurant are supporting the local food movement so be sure to this Westport restaurant.

Media Alert

For Saturday, July 24, 2010

Contact: Heather Caufield or Alison Goldstein

212.255.8455/ Heather@rosengrouppr.com / Alison@rosengrouppr.com

The James Beard Foundation’s Chefs & Champagne^® New York

Honoring Martha Stewart

What: The James Beard Foundation will honor multiple James Beard Award-winner Martha Stewart at Chefs & Champagne® New York, the Foundation’s annual summer fundraiser at Wölffer Estate Vineyard. This sumptuous tasting party features flowing Champagnes, the wines of Wölffer Estate Vineyard, beers from Stella Artois and culinary offerings from a select group of more than 30 fine chefs, many from JBF Award-winning restaurants. The 2010 recipient of the Christian Wölffer Scholarship for wine and food studies will also be announced.

When: Saturday, July 24, 2010

VIP Reception with Silent Auction Preview:

4:30 pm to 5:30 pm

Chefs & Champagne^® New York Main Event:

5:30 pm to 8:00 pm

Where: Wölffer Estate Vineyard

139 Sagg Road

Sagaponack, NY 11962

Guest of Honor: Martha Stewart, Martha Stewart Living Omnimedia

Why:  Chefs & Champagne^® New York is considered the East End’s premiere culinary event.  Funds raised at the event will help to support the James Beard Foundation’s mission and programs. A silent auction consisting of fine dining experiences, wines and spirits, cookware and culinary travel packages will also raise funds for the non-profit James Beard Foundation.

Reservations: VIP Premium Admission: $350 for JBF Members and Non-members. VIP tables of 10: $3,000.  The VIP experience includes exclusive one hour access to all tastings, reserved table seating, silent auction preview, VIP gift bag; invitation to VIP After-Party presented by Citarella.

General Admission: JBF Members $195, Non-members $250. General admission includes: all tastings, silent auction bidding opportunities and gift bag.

For reservations and more information, please contact the James Beard Foundation at (212) 627-2308 or visit www.jamesbeard.org/chefsandchampagne.

Chefs:   Wolfgang Ban and Eduard Frauneder, Seäsonal Restaurant and Weinbar, NYC; Nicolas Cantrel, Bistro Bagatelle, NYC; Dale Carty, Tasty’s, Anguilla, British West Indies; Maneet Chauhan, At Vermilion, NYC; Jeremy Culver, Fulton, NYC; Josh DeChellis, La Fonda Del Sol, NYC;  Pastry Chef Karen DeMasco**, Locanda Verde, NYC; Todd English**, Tuscany at the Mohegan Sun, Uncasville, CT; George Faison** and Marc John Sarrazin, DeBragga.com, NYC;  David Felton; Ninety Acres at Natirer, Peapack-Gladstone, NJ; Wesley Genovart, Degustation, NYC; Pastry Chef Mark Gerlach, Nick & Toni’s, East Hampton, NY; Pastry Chef Jennifer Giblin, Blue Smoke, NYC; Michael Ginor**, Lola, Great Neck, NY; Robbin Haas, Gulf Coast Kitchen at The Montauk Yacht Club, Montauk, NY; David Katz, Mémé, Philadelphia; Gavin Kaysen**, Café Boulud, NYC; Anita Lo, Annisa, NYC; Paul Marshall, Pomme Café Brasserie, Astoria, NY; Julian Medina, Yerba Buena Perry, NYC; George Mendes, Aldea, NYC; Harold Moore, Commerce, NYC; Marc Murphy, Ditch Plains, NYC; Michel Nischan**, The Dressing Room, Restaurant, Westport, CT; Charles Rodriguez and Pastry Chef Heather Carlucci-Rodriguez, Print, NYC; Guest Chef Marcus Samuelsson**, Blue Parrot, East Hampton, NY; Pierre Schaedelin, Benoit, NYC; Jesse Schenker and Pastry Chef Christina Lee, Recette, NYC; Bill Telepan, Telepan, NYC; Scott Uehlein, Canyon Ranch Hotel & Spa, Miami Beach, FL; Jason Weiner, Almond, Bridgehampton and NYC; Percy Whatley, The Ahwahnee, Yosemite National Park, CA; Damon Wise and Shane McBride, Colicchio & Sons, NYC

** James Beard Award Winner

About the James Beard Foundation
Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit www.jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter.

# # #

Contact: Michelle Blackley, Senior Publicist

Phone: (413) 346-2184

Email: michelle.blackley@storey.com

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.”

- Josh Viertel, president, Slow Food USA

Canning and preserving has a new generation of home canners. Well worth the time and energy, “putting- up” or preserving, nutritious, and healthy food allows foodies to rediscover the benefit of enjoying fresh local produce all year long. Preserving also supports today’s Buy Local ethos and encourages foraging our farmers’ markets for a plethora of produce to transform into sophisticated recipes. Put ‘em Up! by Sherri Brooks Vinton moves canning out of Grandma’s kitchen and into the twenty-first century, with recipes for Szechuan Beans, Sweet Pepper Jam, and Berry Bourbon. With detailed information for the most timid beginner, Vinton takes the fear out of canning, and all that encompasses the preserving method. Her step-by-step illustrations and helpful graphics keep first-timers on track.

Real food advocate Sherri Brooks Vinton has developed preserving recipes with exciting flavor combinations to please contemporary palates. Pickled Asparagus is a delicious addition to holiday relish trays, and homemade infused spirits are an unexpected base for any cocktail. Readers can easily choose recipes that work for the amount of produce and time they have at hand. Eating locally and using farmers’ market finds is on everybody’s mind, and nothing is more local than Sherri’s Heirloom Tomato Salsa made from vine-fresh tomatoes, or a batch of Quick Raspberry Jam saved from the season’s last berries.

Put ‘em Up! will have the hippest foodie filling the pantry and freezer with the preserved goodness of the season. An extensive techniques section includes complete how-to for every kind of preserving: refrigerating and freezing, infusing air- and oven-drying, cold- and hot-pack canning, and pickling.

ABOUT THE AUTHOR

Sherri Brooks Vinton in the founder of FarmFriendly LLC, which helps eaters, restaurateurs, and organizations support local agriculture.She is a former governor of Slow Food USA, and a member of the Chef’s Collaborative, Women’s Chefs and Restaurateurs, Northeast Organic Farmers Association, and the International Association of Culinary Professionals. She is the author of The Real Food Revival and lives in Easton, Connecticut. Her Website is sherribrooksvinton.com

Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

Sherri Brooks Vinton

June 2010
Full-color; photographs and illustrations throughout
304 pages; 7 3/8″ x 9 1/8″
$19.95 paper

ISBN 978-1-60342-546-9

Demo and book signing

Sport Hill Farm

Fee : $10 per person

Place: Sport Hill Farm LLC: 596 Sport Hill Road Easton, CT 06612 . Get directions

Date: June 19th, 2010

Time: 2:00 - 3:00 PM

Visit Sport Hill Farm’s website to register or email farmgal596@yahoo.com

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. Spring garlic is simply young garlic that has not yet formed a bulb, and therefore is milder in taste than mature garlic. If you can’t find spring garlic, simply double the amount of radish greens.

Rather than serving the radishes raw, trying cooking them for an entirely different taste experience. Wash, trim and quarter the radishes, then cook them in some butter and salt until tender. They turn pale pink and quite sweet tasting. Top with a mild fresh herb like chervil.

On a really hot day, try a radish with butter and salt sandwich; it’s a classic.

Radish Greens Soup With Spring Garlic

Serves: 4-6 as an appetizer

Preparation: 10 minutes

Cooking: 15 minutes

Ingredients:

• Greens and stems from one large bunch of farm-fresh radishes
• 3-4 spring garlic
• 1 onion
• 2 cups vegetable or chicken stock, preferably homemade
• Extra virgin olive oil
• Salt and pepper

Preparation:

1.     Remove the radishes where they meet the stems using a knife or pair of kitchen scissors. Discard any brown or damaged leaves. Wash the greens in several changes or water, then rough chop to 2 inch lengths. Reserve.

2.     Wash, trim and quarter radishes for cooking or slice for a salad or soup topping. Set aside.

3.     On a cutting board, trim root end and tough green leaves from spring garlic, then wash well. Return to clean cutting board and rough slice white, light green and any tender dark green parts. Reserve.

4.     On a cutting board, peel and halve the onion lengthwise and cut half the onion into ¼ inch slices.

5.     Heat olive oil over medium setting in a medium saucepan, add onion slices and spring garlic (if using), then cover to sweat with a sprinkling of salt.

6.     When vegetables have turned translucent, after 3-4 minutes, add two cups of vegetable or chicken stock and bring to a boil.

7.     Add coarsely chopped radish greens, lower heat, and simmer until tender, about ten minutes.

8.     Puree soup until smooth with an immersion blender. Taste the soup, and if it’s not quite bursting with flavor, add a little salt and pepper.

9.     Ladle into soup bowls and serve with a dollop of sour cream and a few radish slices if you’re not cooking them.

Recipe and photo are property of the Fairfield Green Food Guide and may not be used without prior written permission.

FOR IMMEDIATE RELEASE

Contact: Kate Ebbott

Trainer’s Table

203-984-1628

info@trainerstable.com

LOCAL CAMPERS CONNECT WITH LOCAL FOOD

May 27, 2010 Fairfield County, CT — Trainer’s Table, LLC has teamed up with Fairfield’s Unquowa School and their chef, Peter Gorman, to initiate a food delivery program for campers this summer.  Chef Peter is nationally recognized for the highly successful transformation of The Unquowa School’s  meals and wellness program. This summer, area families have the option to subscribe to a delicious, organic, cost effective weekly lunch and snack service delivered to their camper in lieu of a brown bag lunch.

The food for the lunches is sourced from local farmers and prepared daily in the Unquowa School’s licensed NUT FREE kitchen.

Meals are available for pick up at the Unquowa School or delivered onsite (with a minimum of 20 orders) in individual, reusable BPA free, leak proof containers with each camper’s name on it. The containers are easily stackable and streamlined for efficient cold storage.

In addition to their regular offerings, Trainer’s Table will also endeavor to provide options for vegetarians and campers with food allergies.

Trainer’s Table’s partners Amy Kalafa, Alex Gunuey and Kate Ebbott are local parents with a long history in the combined fields of food education, environmental sustainability, athletic performance, holistic health and wellness.  Their mantra is real food for real performance. Trainer’s Table incorporates sustainable practices throughout the operation.

To sign up a camper or to learn more about the pilot program, contact info@trainerstable.com.

# # #

Amy Kalafa

amy@angrymoms.org

2010 FARM-TO-CHEF HARVEST CELEBRATION WEEK

September 26, 2010 - October 2, 2010

PARTICIPANTS

Fairfield COUNTY

Bloodroot Vegetarian Restaurant Bridgeport

Boxcar Cantina Greenwich

Brownson Country Club Shelton

Catch A Healthy Habit Cafe Fairfield

Chartwells Wilton High School          Wilton

Green Gourmet to Go Bridgeport

leFarm Westport

Skinny Pines, LLC Easton

Stamford Yacht Club Stamford

Sugar & Olives Norwalk

The Unquowa School Fairfield

White Silo Farm & Winery Sherman

Hartford COUNTY

The Angry Olive Italian Bistro Rocky Hill

Bricco Trattoria Glastonbury

Ferme Farm-to-Table Restaurant Avon

Firebox Restaurant Hartford

Grant’s Restaurant and Bar West Hartford

J. Foster Ice Cream Avon

J. Foster Ice Cream Simsbury

The Kitchen @ Billings Forge Hartford

Lincoln Culinary Institute Hartford

Matthews Unionville

Max Amore Ristorante Glastonbury

Max Burger West Hartford

Max Downtown Hartford

Max Fish Glastonbury

Max-a-Mia Restaurant Avon

Max’s Oyster Bar West Hartford

Mulberry Street Manchester

OPorto Restarurant Hartford

Peppercorn’s Grill Hartford

Restaurant Bricco West Hartford

Trumbull Kitchen Hartford

Litchfield COUNTY

Bantam Bread         Bantam

Miranda Vineyard Goshen

New Milford Hospital Cafe New Milford

The Pantry  Washington Depot

Provender of New Morning Natural and Organic Woodbury

The White Hart Washington Depot

Middlesex COUNTY

Alforno Trattoria Old Saybrook

The Dining Room at The Copper Beech and Brasserie Pip Ivoryton

It’s Only Natural Restaurant Middletown

On The Rocks at Fox Hopyard Golf Club East Haddam

Perk on Main Durham

Saybrook Point Inn & Spa ,Terra Mar Grille   Old Saybrook

Tschudin Chocolates & Confections Middletown

Wesleyan University Middletown

New Haven COUNTY

3B Ranch d/b/a Northford Naturally Grown    Northford

Bespoke New Haven

Chefs a l’Orange Caterers / Treat Farm         Orange

Chestnut Fine Foods New Haven

Christopher Martins Restaurant New Haven

Claire’s Corner Copia East Haven

Commons - Yale Dining New Haven

Consiglio’s Restaurant New Haven

Friends & Company Madison

Heirloom / the Study at Yale New Haven

Host America Corporate Dining North Haven

The Kitchen Table New Haven

Miya’s Sushi New Haven

New Haven School Food New Haven

Nini’s Bistro New Haven

Scoozzi Trattoria and Wine Bar New Haven

Well on Wheels Hamden

Yale New Haven Hospital New Haven

Zinc Restaurant New Haven

New London COUNTY

Kensington at the Norwich Inn Norwich

La Belle Aurore Niantic

Mrs. B’s Convenient Cuisine Norwich

Tolland COUNTY

Bush Meadow Farm, LLC Union

Coventry Regional Farmers’ Market Coventry

UConn Dining Services Storrs

Zest Tolland

Contact:

Linda Piotrowicz

CT Department of Agriculture

165 Capitol Avenue, Room 129

Hartford, CT  06106

860-713-2558

860-713-2516 (fax)

Linda.Piotrowicz@ct.gov

www.CTGrown.gov