“Nourish: food + community” ~ A special film, panel discussion & reception with exhibits

Sunday, April 10

2:00-4:30 pm

At Audubon Greenwich

Celebrate springtime with a short, inspiring film about the ‘organic & real food’ revolution and learn from panelists and exhibitors who will discuss ways to source local foods, enhance nutrition and the myriad benefits of a community & home garden. The film, NOURISH, is narrated by Cameron Diaz and studded with food per­sonalities Michael Pollan, Alice Waters, Jamie Oliver and more. With a distinctly positive vision, NOURISH explores the story of our food – where it comes from, how it affects our health and  environment, and how food choices create a ripple effect that is felt around the world. As Michael Pollan has said so well, “Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.”

Panelists & Discussion Topics:

• Patty Sechi ~ The Armstrong Court Community Organic Gardens & Goals for Establishing More In Greenwich
• Analiese Paik ~ Local & Sustainably Grown Food that Nourishes our Community (Plus our special Greenwich Guide to Local-Sustainable Food)
• Betsy Keller, MS, RD ~ The Cure for the Unbalanced American Diet: sustainable, fresh produce, and whole foods.

Kids are free & $12 donations accepted at the door to support ‘Audubon At Home’ Initiatives.

Space very limited. RSVP to Jeff Cordulack at 203-869-5272 x239 or jcordulack@audubon.org. Audubon Greenwich ~ 613 Riversville Road ~ Greenwich ~ http://greenwich.audubon.org

Co-sponsors:

• Fairfield Green Food Guide
• Fairfield Organic Teaching Farm
• Armstrong Court Community Organic Garden

Tables & Exhibits

• Armstrong Court Community Organic Garden (Patty Sechi)
• Fairfield Green Food Guide (Analiese Paik)
• Fairfield Organic Teaching Farm (Pamela Jones & Jennifer Cole)
• Audubon At Home: organic food & garden-related resources (Audubon Staff)
• Mike’s Organic Delivery Service (Mike Geller)
• And more….

Panelist Bios

Patty Sechi is a Connecticut native who has been inspired by her love of the natural world since her earliest childhood.  A graphic designer and illustrator by profession, Patty has increasingly focused her time and energy on her first love – nature – becoming involved with a number of greening projects throughout Greenwich.  Most notably, in April 2009 she led the effort to reclaim the inactive garden at the Armstrong Court Housing Complex. Since that time, serving as Garden Director, she has been the driving force behind the success of the Armstrong Court Community Organic Garden, leading a group of volunteers and gardeners to transform the once-dormant, 15,000 square foot garden into a now-thriving center of organic community gardening, education and culture.  Patty also serves on the Board of Directors of the Greenwich Tree Conservancy.

Betsy Keller is a Registered Dietitian with a background in Nutrition and Health Communications as well as experience implementing local public relations campaigns. Over the past 25 years, she has planned and implemented PR campaigns for clients ranging from healthcare companies to local non-profits. Most recently, she has worked locally to inspire children to  choose healthful diets and raise awareness of sustainable lifestyles.  Her projects include teaching sustainable nutrition to children, planting children’s organic vegetable gardens, co-chairing the first Town of Greenwich Eco-Fair and producing an Environmental Teen Film Contest. She received her Bachelor’s Degree from the University of Michigan, Ann Arbor and was awarded a Master of Science degree in Clinical Nutrition from Boston University.  Her dietetic internship was completed at the Mount Sinai Hospital, New York City.  She is a member of the American Dietetic Association (ADA) and the ADA Hunger and Environmental Nutrition practice group.

Analiese Paik is a local-sustainable food advocate and founder and editor of the FairfieldGreenFoodGuide.com,  a free web site that provides readers with a unique blend of local-seasonal food guides, a green food events calendar,  in-depth features stories,  green food resources, and advocacy opportunities. Analiese worked in marketing management positions in various sectors of the financial services industry before starting her career as an independent marketing consultant, now specializing in local-sustainable food and social media marketing.  She holds a Master of Business Administration degree, is a graduate of the Institute of Culinary Education in New York City, and studied wine at the International Wine Center in New York City where she received a certificate in wine from the UK’s Wine and Spirit Education Trust. Paik is an avid organic gardener and home cook and delights in teaching these skills to her two sons. Analiese is a regular monthly guest on News Channel 8’s Good Morning Connecticut show and has been featured in Every Day with Rachael Ray magazine, The Connecticut Post, Stamford Advocate, Greenwich Time, Connecticut Cottages and Gardens magazine, Westport Magazine, Fairfield County Life magazine and various online media. Analiese is a member of Slow Food USA, Northeast Organic Farming Association of Connecticut (NOFA), Aspetuck Land Trust, Friends of Ambler Farm, and is a registered American Farmland Trust and Seafood Watch Advocate. www.fairfieldgreenfoodguide.com

Audubon Connecticut, with more than 9,000 members statewide, works to protect birds, other wildlife and their habitats through education, science and legislative advocacy for the benefit of humanity and the earth’s biological diversity. Our network of nature centers, wildlife sanctuaries, and local, volunteer Chapters, connects people with nature, promotes sound conservation practices and inspires the next generation of conservationists.

Visit www.audubonct.org for environmental policy and bird conservation updates.

Look for CTC&G at the usual drop sites and enjoy Sustainable Connecticut magazine starting on page 49. Sustainable Connecticut cover photo of Sustainable Farmer Annie Farrell of Millstone Farm by Doreen Birdsell of Doreen Birdsell Studios Photography and Video.

A beautiful new magazine called Sustainable Connecticut has launched. This  special preview in the April issue of Connecticut Cottages & Gardens magazine (CTC&G) profiles local leaders of the sustainable food movement who are inspiring all of us to change. They are creating a wonderful ripple effect that can be felt throughout the state, and beyond. Perhaps you know some of them or they have touched your lives, or maybe even the food you eat.

Video from WTNH’s Good Morning Connecticut show introducing Sustainable Connecticut magazine on Saturday April 2 with Analiese Paik, Founder & Editor of the Fairfield Green Food Guide, and WTNH’s Steve Villanueva.

Sustainable Farmer Sustainable Connecticut magazine begins on page 49 of CTC&G with a beautiful photo of Master Farmer Annie Farrell of Millstone Farm in Wilton with one of their heritage breed hens.  Annie Farrell, the subject of the magazine’s cover story, has spent her life establishing sustainable farms and sharing her knowledge with others as a consultant. Millstone Farm was founded by Betsy and Jesse Fink and they hired Farrell to help them build “a sustainable farm whose mission it is to build a healthy local food system that enhances the natural and social environment” according to the article.

Betsy is an environmentalist and philanthropist and runs the 75-acre farm which has a small CSA and supplies the highest quality fresh produce to top farm-to-table restaurants including the Dressing Room and Le Farm in Westport, Schoolhouse at Cannondale in Wilton, the Boathouse at Saugatuck, and the Barcelona restaurant group. Millstone Farm regularly hosts teachers, students and educational events at the farm where participants can learn directly from Master Farmer Annie Farrell. If you’re a beginning gardener, don’t miss Millstone’s Backyard Workshop on April 16.

From left to right: Bill Taibe, Ryan Fibiger and seated, Alex Gunuey

Farm-to-Table Chefs & Whole Animal Butcher In the Locavore column “Staying Hungry”, I interviewed a few chefs who are leaders in the farm-to-table movement to share their latest news with readers. James Beard award-winning chef and sustainable food pioneer Michel Nischan presented at TEDxManhattan “Changing the Way We Eat” and was recently elected to Ashoka’s global fellowship of leading social entrepreneurs in more than 60 countries in recognition of his work at Wholesome Wave.

Bill Taibe, chef/owner of LeFarm restaurant in Westport and a James Beard Foundation award semifinalist for Best Chef: Northeast is finalizing his restaurant’s green certification process and is planning a second restaurant. Alex Gunuey caters farm-to-school meals at the Friends School in Wilton and started Bone A Part to provide discerning canines with gourmet, locavore dog food.

Fairfield County is welcoming two new sustainable food businesses – Mario Batali’s  Tarry Lodge Enoteca Pizzeria is due to open early summer in Westport and Ryan Fibiger, a graduate of Fleischer’s Grass-Fed and Organic Meats in Kingston, NY, will be opening a sustainable butcher shop specializing in whole animal (aka nose-to-tail) butchery soon in either Westport or Fairfield. Naturally chef Gunuey will be buying trimmings from Fibiger for his dog food, thereby ensuring that no part of the animal goes to waste.

Lettuce is an excellent early spring crop and easy to care for, just avoid too much sun in high summer advises author Bill Duesing.

In “Spring Lettuce” author and farmer Bill Duesing encourages us to plant some lettuce soon since it’s an excellent early spring crop that likes cool weather. Duesing is Executive Director of the Connecticut Chapter of the Northeast Organic Farming Association (CT NOFA) and recommends planting every 2-3 weeks so gardeners can enjoy lettuce through October. CT-NOFA is not just for farmers (I’m a member!) so please take a look at their upcoming workshops and events-one might be just right for you.

John Turenne, Founder & President of Sustainable Food Systems worked behind the scenes in Jamie Oliver's Food Revolution and is a founding member of Michelle Obama's "Chefs move to Schools" initiative, part of her "Let's Move" campaign to combat childhood obesity.

“The Great School Food Makeover” spotlights the success of The Unquowa School in Fairfield in making over their lunch menu to feature locally sourced foods from sustainable family farms. John Turenne, who helped create Yale’s sustainable dining program, left the university to found Sustainable Food Systems and took on the school as his first client. The Unquowa School has embraced Alice Waters’ edible schoolyard philosophy by not only putting in a school garden, but also by partnering with Sport Hill Farm in Easton to offer a summer farm camp that teach kids from early on where their food comes from and how to plant, cultivate and harvest it. Campers prepare a farm fresh lunch with school chef Peter Gorman on Fridays from food they picked that morning.

Pick up the magazine at the usual drop sites for CTC&G or visit the web site for a digital copy at sustainablethemagazine.com.

Enjoy the hard work of our farmers by seeking out the bounty of Connecticut Grown this spring. Foods that are special to the season like Spring parsnips, early lettuces, and fresh goat’s milk cheeses are a treat.

Displayed on the Ch. 8 set are the following CT Grown foods purchased on closing day of the Westport Winter Farmers’ Market:

• Fresh Spring goat’s milk cheese (chevre) and yogurt from Beltane Farm
• Soft ripened goat’s milk cheese from Beltane Farm called Danse de la Lune
• Cow’s milk and yogurt from Ladies of Levita Road dairy farm
• Certified Organic kale, mesclun greens (mixed salad greens), and flowering tarragon from 2 Guys from Woodbridge farm
• Certified Organic Spring parsnips, carrots, heirloom tomato sauce and bread and butter pickles from Riverbank Farm
• Certified Organic mixed baby greens and spinach from Star Light Gardens farm
• Loin lamb chops and lamb Bolognese sauce from Sankow’s Beaver Brook Farm

Please come back and let us know how you like Sustainable Connecticut magazine and what spring foods you’re enjoying now. Planting a garden? Share your garden photos with us on Facebook.

CSAs have become an immensely popular way for consumers to purchase fresh from the farmer each season. Each CSA farm offers shares to the public for a fixed fee before the season begins. CSA members register and pay, then pick up their weekly, biweekly or monthly shares at a pre-determined location on a set date and time, or in some instances home delivery is provided. Some off-farm CSAs have a volunteer obligation where each registered family is required to either set up or break down one week’s pick up. This is an excellent opportunity to get to know your CSA community members and swap recipes and other cooking ideas.

Simpaug Farms is offering an organic CSA for weekly pickup in Ridgefield from mid-June through mid-October. Pickup days are Tuesday and Friday afternoons at the farm stand at Practically Green, 23 Catoonah Street in Ridgefield (across from the firehouse). Shares include over 25 different types of seasonal vegetables and herbs and members are emailed a list of what they will receive each week. Click here to download a CSA brochure and registration form.

Simpaug Farms  is a member of the Farm to School and Farm to Chef Programs run by the Connecticut Department of Agriculture and is a member of the Northeast Organic Farming Association (NOFA). The farm uses organic and sustainable farming practices and is in the process or receiving organic certification under the National Organic Program.

Please visit Simpaug’s CSA Page for a complete list of 2011 spring and summer CSAs.

Fuel for Learning Partnership (FFLP), a PTA Council Standing Committee, will sponsor the second annual Food for Thought Expo with this year’s theme ‘Make Every Meal Count.’ Scheduled for Saturday, March 26^th from 10:00 am to 4:00 pm, the expo will take place at Fairfield Warde High School, in Fairfield, Connecticut.

Michel Nischan, Founder & CEO of Wholesome Wave and a James Beard Award-Winning Chef/Author

The expo is free and open to the public and will feature cooking demonstrations, including an appearance at 11 am by Michel Nischan, owner and founder of Westport’s Dressing Room restaurant, President and CEO of Wholesome Wave Foundation, and author of the bestselling cookbooks Sustainably Delicious and Homegrown: Pure and Simple, as well as a wide variety of vendors ready to help area residents make the best possible choices in local produce, meats, groceries, and ready-made foods.

Cooking Demonstrations:

11 am  Michel Nischan, James Beard award-winning chef and author, presents  Nourishing Families

12 noon  Amie Guyette Hall,  cooking coach and owner of From Your Inside Out presents Super Simple, Family Friendly

1 pm  Sue Cadwell,  chef/owner Health in a Hurry presents Easy, Health Supportive Cuisine

2 pm  Phoebe Lapine and Cara Eisenpress from Big Girls, Small Kitchen present  Take-Out at Home

3 pm  Linda Soper Kolton,  chef/owner of GreenGourmettoGo, presents Make Desserts Count, Too!

Over thirty exhibitors will showcase their products and services that will help visitors make “every meal count.”  Events to be held throughout the day include movies, children’s activities, and cooking demonstrations using whole foods by Phoebe Lapine and Cara Eisenpress from Big Girls, Small Kitchen; Linda Soper-Kolton from Green Gourmet to Go; Sue Cadwell of Health in a Hurry; and Amie Hall, CHHC, AADP, of From Your Inside Out.  Participating businesses and organizations include Black Rock Farmstand, Borders Books, Fairfield Cheese Company, Fairfield Public Library, Farmer’s Cow, Sport Hill Farm, Stone Gardens Farm, CT Farm Fresh Express, Southport CSA, Project Hope Garden, Robek’s Juice, Wave Hill Breads, Jeff Borofsky’s Portable Pizza Oven, and the Fairfield Green Food Guide.

Guests will be treated to samples from Fairfield's award-winning organic, vegetarian restaurant, Health in a Hurry and other area restaurants that support healthy eating.

“We’re looking forward to welcoming back exhibitors from last year, as well as introducing visitors to new businesses” said Michelle McCabe, Chairperson of the Fuel for Learning Partnership. “This year’s theme, ‘Make Every Meal Count’, is inspired by the belief that every meal counts, either as a source of energy to contribute to a productive day at school or work, or a contribution to good health, or a way to support the environment, or way to support local farms, or a way to connect with family members.”

Beekeepers are farmers too and they provide a critical service by ensuring that our bee populations thrive. Without them, we'd have to hand pollinate. Marina Marchese of Red Bee Honey in Weston will be sharing her bee wisdom and tastes of her single nectar source honeys along with signing her book, Honeybee: Lessons from an Accidental Beekeeper. Marchese is President of the Back Yard Beekeepers Association.

The FFLP encourages Fairfield County parents, students, teachers, food service staff, and Board of Education members to jointly pursue the common goal of serving safe, high quality, nutritional meals to the students of Fairfield.  FFLP seeks to affect positive change in how we eat by coming together as a community to broadly educate and change eating habits through the endorsement of sustainable eating practices.

The FFLP is hosting the  Food for Thought Expo: ‘Make Every Meal Count’ as part of an on-going effort to help educate people about how their approach to eating can overcome many of the health challenges our community faces today.  “We’re all on a journey toward changing the way we eat,” Ms. McCabe said.  “That comes with a learning curve, and our focus is to help people take ownership of their health, and the health of their children.”

Looking for a “beyond organic” CSA?  Garden of Ideas in Ridgefield is sold out of spring shares, but there are still some summer shares available. Garden of Ideas’ Summer CSA runs for 18 weeks, from June 9 through October 6 and costs $450; add an additional $35 per shares for optional pick up at BR Farmstand in Fairfield and Black Rock.

The CSA consists of vegetables and some fruit grown on the farm, plus occasional dairy products from Arethusa Farm, an award-winning dairy.  If you live or work near the farm, purchase a share directly through Garden of Ideas for pick up at the farm. To download a CSA application and learn more about the program, please visit Garden of Ideas’ web site. The farm is applying for organic certification this year, but uses beyond organic practices. This means they exceed the USDA standards for organic certification.

Click here to view a beautiful album of winter farm photos.

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Nancy Earle of Fairfield, CT is on a mission to make fresh, local, affordable food more accessible to lower Fairfield County communities. Farm to Community is not a new concept, but bundling multiple buying programs, including CSAs (Community Supported Agriculture), offers consumers both choice and flexibility. Nancy  launched BR Farm Stand in late 2010 to do just that. The options change each season and new for Summer 2011 is a “beyond organic” CSA from Garden of Ideas in Ridgefield. According to Nancy the farm is working on their organic certification.

Garden of Ideas’ CSA runs for 18 weeks, from June 9 through October 6 and costs $450 plus $35 per shares for delivery to BR Farmstand. The CSA consists of vegetables and some fruit grown on the farm, plus occasional dairy products from Arethusa Farm.  If you live or work near the farm, you may also consider purchasing a share directly through Garden of Ideas for pick up at the farm. To download a CSA application and learn more about the program, please visit Garden of Ideas’ web site.

Click here to view a beautiful album of winter farm photos.

This summer 2011 season BR Farmstand is offering three pick up locations for weekly shares beginning June 9 and running through October 6:

1. The Center for Green Building, 3309 Fairfield Ave, Bridgeport
2. 365 Lalley Blvd (corner Edward), Fairfield
   
3. The Fairfield Woods Branch Library,1147 Fairfield Woods Road, Fairfield
   

The pick up day is yet to be determined, but hours are 4:00pm-6:00 pm.

Place orders through Nancy Earle at brfarmstand@gmail.com or 917-502-5544.

Coming soon:

• Cato Corner Cheese co-op
• Seasonal seafood CSA shares

Contact:

Nancy Earle
BR Farmstand
brfarmstand@gmail.com
917-502-5544

www.brfarmstand.com

Twitter-@FarmtoCommunity

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Two years ago Westport Green Village Initiative (GVI) began offering summer CSA shares supplied by Stone Gardens Farm in Shelton as part of their mission to “create a new food model – a relationship between local farmers and consumers- that offers local/healthy food to people at reasonable prices.” The program has been so successful that the farm expanded their CSA program last year, but there is a waiting list this year. Stone Gardens is not an organic farm but their growing practices are IPM, (integrated pest management) which means they only spray when necessary and try to use organic spray.

Locations

The Westport pickup location is at the Wakeman Town Farm on 134 Cross Highway, Westport. Westport GVI Town Farm, Inc. has leased the historic Wakeman Farm from the Town of Westport to create a sustainable community farm that includes a barn to house this CSA program.

The Greenfield Hill (Fairfield) pickup location is at Greenfield Hill Congregational Church at 1045 Old Academy Road, Fairfield.

From Stone Gardens’ web site:

• We start the first week of June and run through the end of October.  The program runs around 22 weeks.
• In June, crops are usually lettuce, scallions, dandelion greens, escarole, Broccoli Rabe (or Raab), some herbs, peas, beets with greens, collards, spinach, Swiss chard, radishes, and more!
• As the season goes by, we pick more and more.  Greenhouse tomatoes, cucumbers, squash, pickles, beans, broccoli, cabbage, and cauliflower all start to being harvested by the end of June.
• In July our field tomatoes, onions, peppers, eggplants, and of course our sweet corn are ready!
• Fall brings Leeks, Potatoes, Sweet Potatoes, Turnip Greens, Turnips, Kale, Brussels Sprouts, Radishes, Lettuce, Spinach, and Winter Squash.
• Farm Fresh Eggs will be included occasionally (not all weeks) but since the demand for eggs has outgrown what our flock can produce, chicken eggs will be provided from another farm, not ours.
• The program cost  is $600.00 per share or $300.00 per ½ share at the Farm.  Half shares delivered are $350.00 for all drop points.
• Half payment due with completed application and the second half is due before first pick-up 2011.
• The weekly share is a box full of fresh farm products worth a minimum of $27.50/week (which is $600/22 weeks).

Pick up Schedule

• Tuesday Farm pickups will start May 31st and end October 25th.
  Pick-up times: 10:00 am to 6:00 pm
• Tuesday Westport 1/2 share pickups will start May 31st and end October 25th.
  Pick-up times: 12:00 pm to 7:00 pm
• Thursday Westport Full Shares & Fairfield pickups will Start June 2nd end October 27th.
  Pick-up times: After 12:00 pm till 7:00 pm
• Friday Farm pickups will start June 3rd and end in October 28th.
  Pick-up times: 10:00 am to 6:00 pm

If you are interested in learning more about or signing up for the Summer CSA shares offered by Stone Gardens Farm, please visit the farm’s web site to download the forms.

Please email stonegds@comcast.net if you would like to be put on a waiting list for 2011.

Stone Gardens Farm

83 Saw Mill City Road

Shelton, CT 06484

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Gazy Brothers Farm is a fourth generation family farm in Oxford offering a CSA for every season. The farm employs integrated pest management (IPM) growing practices, which means they use a sustainable approach to managing pests. They offer different pick ups and deliveries for each community they serve (see below), so please contact the farm directly for that information. Most communities have a farmers’ market where Gazy Brothers is a vendor and in-season pickups will be located there. Before the market season begins, shares will be dropped at your home.

Locations: New Canaan, Darien, Fairfield, Westport, Greenwich, Monroe, Stratford, Bridgeport, Norwalk, Shelton, Danbury, Stamford, Trumbull and Westport

Click here to download the Gazy Brothers 2011 CSA registration form.

Gazy’s Spring CSA fills up quickly and the deadline to register is February 28. This CSA runs from April 2- June 12, offering 10 weeks of fresh greens, cherry tomatoes, and much more. The cost for one box of 5-6 veggies per week for 10 weeks is $200.

Gazy’s Summer CSA runs from June 27- September 18, giving you 12 weeks of summertime fruits and/or veggies. Vegetable Share Options: 1 box of 7-8 veggies a week for 12 weeks is $250. 2 boxes of veggies per week for 12 weeks is $425. Fruit Share: 8-12 pieces of fruit per week for 12+ weeks is $100. Deadline: May 30. While the farm does not grow most fruits, they are sourced from neighboring farms in Glastonbury including peaches and nectarines from Belltown Hills Orchard, apples and pears from Bussa Orchard, and plums from Berrutti’s Orchard.

Fall/Winter Program (October 3-December 11): Enjoy the last harvests of the season, like hearty root veggies and greens. Note that it may not be consecutive weeks due to weather conditions. 1 box of 5-6 veggies and apples for 10 weeks is $200. Deadline to register: September 1.

Web Site: www.gazybrothersfarm.net

For inquiries, please email: csa@gazybrothersfarm.net (excellent email response)

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Stoneledge Farm now offers their 20-week, organic CSA in Stamford, Wilton/Norwalk, Southport and Ridgefield.

Stoneledge Farm’s Certified Organic CSA has drop/pick up locations in Stamford, Wilton/Norwalk, Southport and new for the 2011 season, Ridgefield. The shares from this family-owned, 90 acre, NOFA-NY certified organic farm located in South Cairo, New York are varied and generous. I particularly liked all the herbs last summer, chiles, tomatillos, squash and tomatoes. The abundance taught me to use more herbs in my cooking and to make sauces in quantity to freeze for another day.

If you don’t pick your own fruit during the summer, I suggest signing up for a fruit share too. The plums, cherries and other tree fruit were gorgeous and I saw varieties that were new to me. The farm also offers co-op products including organic Fair Trade coffee, honey and maple syrup, which you sign up for monthly and pick up along with your CSA share. This CSA has a 2-hour volunteer requirement which entails opening or closing once during the season.

Stamford pick up is at Zion Lutheran Church, 132 Glenbrook Road on Wednesdays, from 4:30 to 6:30 pm. Visit the site for a brochure describing the program or just keep reading below. 

Wilton/Norwalk pick up is at School Sisters of Notre Dame, 345 Belden Hill Road, Wilton on Wednesdays, from 4:15 – 6:30 pm.

Southport pick up is at Trinity Southport Church, 651 Pequot Avenue on Wednesdays, from 4:30-6:30 pm.

New! Ridgefield CSA at St. Andrew’s, 6 Ivy Hill Road on Wednesdays, from 4:00-7:00 pm. 

The cost is $490 for 24 weeks, June through November. That’s $20.42 a week for an abundance of fresh, local, organic produce! Fruit shares are available to vegetable share members for $225 and run for 20 weeks,  beginning the second week of June. Berries are grown at Stoneledge Farm and orchard fruit is grown by Stoneledge Farm’s neighbors, who take a light approach in protecting their crops.

Visit their web site to register online by credit card or check. Click here to sign up online. The farmer keeps members very involved, emailing about crop yields and what’s included in the current week’s share. Every week at least one or two herbs are included in the share. Any unclaimed shares will be donated to programs including Operation Hope and the Connecticut Food Bank. Visit the web site to learn more, register for a share, or join the waiting list if you get closed out.

Web Site: https://www.stoneledgefarmny.com/

Note: As of April 18, 2011, this CSA is full and closed.

Dragongoose Farm in Redding, CT is offering 5 CSA shares for $20 a week from June to October. $20 includes 6 free range eggs, a large bouquet of flowers, assorted herbs, greens (buttercrunch lettuce, Harts mesclun mix, rainbow chard, Bull’s blood beets, scallions, Scotch blue curly kale, nasturtium, spinach for example).

Pick up your share directly from the farm on Cross Highway in Redding on Monday or Tuesdays, or  time can be arranged to suit.

Later in the season the farm will have English runner beans, fava beans, bush beans, corn, tomatoes, hot padron peppers, eggplants, plus black currants, mulberries, pears and lamb.

This farm is committed to sound ecological practices and is aiming for organic.