FOR IMMEDIATE RELEASE

FOR: WILTON GO GREEN FESTIVAL

CONTACT:  Becky Bunnell (203) 550-6540 or Jana Bertkau (203) 762-2993

WILTON’S FIRST GO GREEN FESTIVAL FEATURES ELECTRIC CARS, ENERGY-SAVING EXHIBITS, GREEN FOOD PANEL DISCUSSIONS, AND FAMILY FUN ON SUNDAY, MAY 2

WILTON, CT., April 12, 2010 - Area residents will catch a sneak preview of the hip new electric car, the Tesla Roadster popularized by George Clooney, and a biodiesel car designed and converted by a group of Wilton High School students.  They will also learn how they can make simple changes in their lives to lead more sustainable, energy-efficient lives at Wilton’s first Go Green Festival on Sunday, May 2 from 11 a.m. to 4 p.m. The town-wide energy fair featuring over 60 exhibits, lectures and family activities will take place at the Wilton Library and other off-site locations including the Woodcock Nature Center, Bright Horizons, and the Norwalk River.

Festival highlights will range from the serious to the frivolous, including renowned author Alex MacLean’s talk on climate change and Wilton High School Science Teacher Jim Lucey’s guided tour through the Norwalk River.  For Wilton’s conservationists an important milestone will be recognized when the National Arbor Foundation recognizes Wilton as a Tree City, USA in a special awards ceremony in the library. On a lighter note, the Green Gal sing-a-long show and the Caribbean Cruisers Calypso featuring Wiltonian Arthur Lipner will entertain adults and children alike with their original songs and recycled instruments. Kids will also learn about waste and recycling from the cradle to the grave at the fun, interactive Garbage Museum exhibit.

“Our goal is to offer a fun, family day to learn about energy conservation and sustainable living,” said Becky Bunnell, co-chair of the Festival. “But we do want to encourage folks to take the Wilton Energy Commission’s Go Green Pledge, which is to make at least three environmentally responsible choices over the next year to preserve, protect, and promote a sustainable future.” These changes may include using energy- efficient lighting, recycling more, signing up for clean energy options at www.CTCleanEnergyOptions.com, conserving water, using energy-efficient transportation, and minimizing energy.  Residents also have a chance to earn a free energy audit (valued at $75), which includes a complementary three-hour evaluation from New England Smart Energy (worth $750) when they visit the Wilton Energy Commission booth and officially become a “green” home.

“The response from the community to our first town-wide green festival has been truly overwhelming,” said fellow chairwoman Jana Bertkau. ” Our Wilton Go Green committee has worked hard to try and offer something for everyone, ranging from exhibits and talks on sustainable architecture and alternative energy sources to tips on organic gardening and composting.  And for the more active families, we have a stroller derby, a bike ride, a 5K race, and a yoga class.”

Keynote speaker Alex MacLean will show his aerial photos and images from his recent book, “Over: The American Landscape at the Tipping Point,” in the library at 1 p.m. This pilot and photographer will share his insight on how climate change has affected the American landscape. Ongoing library discussions include earth stories for children, energy-efficient building solutions, the future of bike paths in Fairfield County, and myths and facts regarding Wilton’s waste and recycling program. Other topics on transportation, watershed, food and land management will also be explored.

The National Arbor Day Foundation will officially designate Wilton as a Tree City, USA at 11 a.m. in the library. “This award is a two- year culmination of the Wilton Tree Committee’s work to develop a Wilton Center Tree plan and establish a tree ordinance for the management of trees on public land,” said Paula Byrdy, a committee member.   Attendees will also have a chance to win a tree donated by Nick Lee of Lee Horticultural Services, Ltd.

“Last summer the Wilton Energy Commission (WEC) considered the benefits of a town-wide energy fair,” said Dona Pratt, chair of the WEC. “The original concept was to expand the Earth Day observance into an event that reflected the Commission’s mission: to advise the town and its residents on ways to reduce energy usage while promoting the use of alternative and sustainable forms of energy. And we wanted it to be a fun day for residents and businesses.  I’m thrilled to say that this inaugural Festival has more than exceeded our expectations.”

Wilton’s Go Green Festival is sponsored by the Wilton Energy Commission in partnership with the Wilton Library, as well as Ambler Farm, Wilton Conservation Commission, Wilton Family Y, the Wilton Garden Club, Wilton Public Schools, the Woodcock Nature Center, the Wilton Clergy Association, Canon Grange, and the Wilton Rotary Club.   Gold sponsors for the Festival include Alteris Renewables, Becky and Doug Bunnell, Connecticut Clean Energy Fund, Deloitte & Touche, Fourth Wall Ventures, and Outdoor Sports.

WGGF - From Health Foods to Whole Foods Panel Discussion

Sunday May 2, 201012:00 PM to 12:45 PM

Presidents’ Room

Locally raised food is evolving quickly from a niche category to a mainstream nutritional option. One of the easiest and most cost-effective ways to obtain local food is to grow your own. But as growers and vendors gear up to meet growing local demand, buying local food is becoming increasingly easy. Still, for many, it’s not always easy to get to places that sell local food — or to afford it. Our panel will take a practical look at the best ways to obtain local food, and at efforts to provide access to it for the well-being of all.

Panelists include:

Jade Hobson and JoAnn Overton (Wilton-based organic gardeners)

Analiese Paik (founder and editor of the FairfieldGreenFoodGuide.com)

Joe Ancona (Ancona’s Market, Ridgefield)

Wholesome Wave Charitable Foundation (based in Westport and founded by Michel Nischan).

No charge. Registration suggested. To register, please call 203-762-3950 or visit www.wiltonlibrary.org/events. Sponsored by the Wilton Go Green Festival at Wilton Library, 137 Old Ridgefield Road, Wilton.

For a complete schedule of library talks and events, visit www.wiltongogreenfestival.com.

Lima bean, butternut and patty pan squash soup from last year's "meet me at the farm" luncheon

Who doesn’t love al fresco dining? It’s even more fun when the setting is a beautiful, family-owned farm. Sport Hill Farm in Easton has an irresistible array of  farm events scheduled for this spring and summer, including several farm-to-table  events with local chefs and cooking instructors. Book early because these events sell out quickly. Last summer I attended a “meet me at the farm” luncheon and am looking forward to returning this year.

From Patti Popp, owner of Sport Hill Farm:

The tentative spring 2010 grand re-opening for Sport Hill Farm will be the weekend of May 22 & 23rd. Will let you know the details as we get closer to the date & see how construction of our new barn is progressing!!

Cocoa Cowgals on Friday, June 11, 2010

Diamonds may be a girl’s best friend, but chocolate runs a close second! Join Amie Hall, Holistic Health Counselor & cooking coach, to see how very easy it is to make healthy & delicious raw chocolate for your sweet tooth and learn about the health benefits chocolate has to offer.  This is a mix & mingle event with chocolate demos, beverages, tastings & recipes. Please RSVP to reserve a seat. Seating is limited to 20 - ADULTS only please.  Event is from 7:00p.m- 8:30 p.m. $20 per person. Thanks!!

Family Fun- “Farm to Pizza” on Sunday June 13, 2010

Come on out to the country for a little family time and enjoy some of Chef Jeff’s delicious wood-fired pizzas. Sport Hill Farm is the perfect backdrop to enjoy (hopefully) some sunshine, children’s games and a buffet that includes freshly made pizza, salad, dessert and beverages. Click here to read a previous post about Chef Jeff and his portable, wood-fired brick oven catering company featuring locally grown produce and meats.

This event is limited to 15 families per session. Session 1 for lunch will be from 12:00p.m.-1:30p.m..  We will also offer a second seating for dinner if you prefer from 4:30-6:00 p.m. on this day.This is a unique and special opportunity to see first hand how your pizza is made and cooked using a portable, wood-fired brick oven. Cost is $20 per person. A family of 4 -$75 and a family of 5 -$90-. Pre-payment & pre-registration is required. Please e-mail me at FARMGAL596@YAHOO.COM to reserve your place now. In case of inclement weather, the event may be postponed.

“Meet Me At The Farm”

TUESDAY JUNE 15, 2010 -Come join Amie Guyette Hall, holistic health counselor and cooking coach, here at the farm to learn how easy it can be to prepare and cook seasonal produce. The event is held promptly at  11:30 and ends at 1:00 pm. You’ll enjoy a cooking demo and seasonal lunch with recipes to take home. Future dates: May 18, 2010 - not sure of location yet because we are in the midst of rebuilding our treasured barn to a more open and practical facility to serve everyone better . The other luncheon dates are June 15 ; September 21 & October 19.  You can sign-up for one class or all four.  Please RSVP to farmgal596@yahoo.com or amieghall@aol.com. Limit 20 people per class, 24 hour cancelation notice required. Cost is $40 per person, per session. Thanks.

“JUNIOR FARMER”

April 6, 2010

So you want to be a farmer when you grow-up (well maybe). Throughout the 2010 season Sport Hill Farm will be holding junior farmer events tailored to children ages 10-14. Come and learn side by side with farmgal Patti on what it takes to work, manage and run a small family farm. You need to dress appropriately, work cloths are the best. Mud and dirt is par for the course. Monthly sessions will be held beginning Saturday June 12, 2010. Only five children will be taken per session, so sign-up early. Held from 1:00-3:00 at our farm. Please feel free to share with someone who may be interested. Fee $25 per session. They are going to be held on the dates below:

Sat. June 12th 1:00-3:00P.M.

Tues. July 20th 1:00- 3:00P.M.

Tues. August 24 1:00-3:00

Please e-mail me farmgal596@yahoo.com to reserve your child’s spot and if you have any additional questions.

And don’t miss their Summer Farm Camp, held in partnerships with The Unquowa School, for a chance for pre-k through 6th graders to work the farm and cook with local, organic food.

The Farmer’s Cow has just announced the winners of their ice creaming naming contest. The ice cream should be in stores by Memorial day.

“The winning names and those who came up with them for our “Name the Ice Cream” contest. We had winners throughout the state and they ranged in age from a high schooler to a person in their 90s! Way to go everyone!

The winners are:

“Hay! Hay! Hay! Vanilla” - Tracy Shortell, Wallingford
“Cow Barn Chocolate” - Sebastian Tonewo, Franklin
“Farm Stand Cherry Vanilla” - Karen Provoncha, Storrs
“Summer Meadow Strawberry” - Kip Kolesinskas, Manchester
“Up Early Coffee” - Jim Orffitelli, Manchester
“Heifer Nutter Peanut Butter Cup” - Sam Hinckley, Windsor
“Fields of Mint Chocolate Chip” - Jennifer Gaskins, Newtown
“Milking Time Cookies & Cream” - Marc Sanchez, Manchester
“Black Raspberry Moo Chocolate Chip” - Barbara Hambach, Broad Brook
“Muddy Boots Chocolate Chocolate Chip” - Zak Nadeau, Moosup

Additionally, one name was picked at random from all of the entrants. That person was Allen Patenaude of Torrington.”

I can’t wait to taste this premium, local ice cream!

Don’t forget to shop at Whole Foods Westport Today. Whole Foods Westport supports local organizations, local food producers and Ambler Farm. Whole Foods will donate 5% of today’s gross sales to Ambler Farm. We’ll be there today (Wednesday, April 7th), from 11am to 5pm. We hope you will be too, and that you’ll stop by to say hello while you’re shopping!

Your Friends at Ambler Farm
www.amblerfarm.org

Whole Foods is located at 399 Post Road West in Westport.

The Real Dirt on Farmer John, The movie

In the McManus Room at Westport Public Library

20 Jesup Road, Westport CT

Tuesday, April 6th,  7:00 pm

This epic tale of a maverick Midwestern farmer is a powerful story of transformation and renewal that heralds a resurrection of farming in America. Followed by discussion with Michael Aitkenhead, Teacher of the Year from Staples High School.

Creating a Local Foodshed- Panel Discussion

Tuesday, April 13th, 7:00 pm

At The Wakeman Town Farm located at the corner of  Cross Highway and Wakeman Farm Drive, Westport’s new home for the local food movement. Save the environment-eat/be healthy-create community. Come for a panel discussion with local food experts Sal Gilbertie, Amy Kalafa, Dina Brewster, and Sherri Brooks-Vinton. Moderated by Dan Levinson.

Fairfield Green Food Guide and CT Bites present A Honey Tasting Workshop at Red Bee ® Apiary in Weston

Marina Marchese, Founder Red Bee Honey, photo jeffbeckerphoto.com

Join us for a Tasting Flight of Seven Artisanal Honeys with Red Bee Apiary’s own Marina Marchese.

Learn how honeybees make this liquid gold we call honey, how location and nectar source determines a honeys color, and flavor and how honey is harvested and extracted from the comb.

Marina will show us how to taste and evaluate honey using the Honey Sommelier tasting guide in her new book HONEYBEE Lessons from an Accidental Beekeeper. Each guest will receive one sample 2 oz. jar of Red Bee’s signature Wildflower Honey.

Red Bee's honey tasting table

Red Bee Honey Tasting Menu

• Farmhouse comb honey
• Red Bee’s signature wildflower
• Alfalfa honey
• Goldenrod honey
• Blueberry blossom honey
• Tulip poplar honey
• Star thistle honey

Featured Bread:

Fairfield Bread Company’s “The Flaxette”, a baguette with a crisp, caramelized crust surrounding a flavorful, tender and chewy center that’s studded with ground organic flax.

The tasting will also include some locally produced cheeses and garden accompaniments.

Where: Red Bee ® Apiary and Gardens, Weston, CT MAPQUEST

When: Tuesday, May 18th, 2010 at 1:00 pm till 3:00 pm

Rain Date: Tuesday, May, 25th, 2010 at 1:00 pm till 3:00 pm(This event takes place outside in the garden apiary)Red Bee will provide samples of their own herbal bug repellent, if needed.

Cost: $15 per person
Seating is limited to 20 people so reserve your seat now via online checkout at Red Bee Honey.

Questions? Email us at info@fairfieldgreenfoodguide.com

By Eileen Weber

Michelle McCabe, event organizer and Chair of the Fairfield PTA Council Fuel for Learning Partnership

The Food for Thought Expo took place at Fairfield Warde High School this Saturday. A good buzz of people attended the fair to hear lectures and experience what local vendors had to share. From locally made breads and honey to fresh milk and organic gourmet take-out, this showcase had it all.

As part of a series of lectures included in the event, Analiese Paik, this site’s founder, spoke for close to an hour about getting the message out about local, organically grown food. “It’s there for the taking. It’s out there,” she said.

Red Bee Honey's Marina Marchese points out that 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.

Paik went on to describe the opportunities consumers have at their fingertips. From CSAs to farmers’ markets to retail chains selling whole foods, there is something for everyone. The biggest joy for her, she said, is connecting the farmer to the consumer. It’s making that connection that is key to fresh food’s survival in our society.

Analiese Paik, flanked by the ladies of The Farmer's Cow, a cooperative of family-owned dairies providing fresh milk to CT consumers.

“We need to check the box on local food. Check the box on the local economy. Check the box on farmland preservation,” she said. Paik’s point was that local, organic food should be a way of life and not something we do once in a while. With obesity and juvenile diabetes rampant in this country, the very thing that makes a difference with those two epidemics is the kind of food we put in our mouths.

Nick Mancini is a Master Gardener and organic gardening and composting expert. He was a guest speaker at Food for Thought and here demonstrates vermiculture (container composting with worms).

In a recent press release about the event, Michelle McCabe, Chairperson for Fuel for Learning Partnership (FFLP), the expo’s organizer and sponsor, said the event was meant to remind us of what foods to avoid. “It seems almost daily that we hear or read stories about the foods we eat, many of them with bad news,” she said. “…the main goal is to help us better feed our families. With the help of cooking instructors, educators, and local businesses, visitors to the Food for Thought Expo will be introduced to the vast range of resources available to help us all attain that goal of healthful eating.”

Annelise McCay is a long-time advocate of better school food and founded Sherman School's organic edible schoolyard garden.

The FFLP sponsored the event as part of an on-going effort to help educate the general public about the best ways to approach nutrition, and how we can overcome the health challenges Paik mentioned in her lecture. “We’re all on a journey toward changing the way we eat,” said McCabe. “That comes with a learning curve, and our focus is to help people take ownership of their health, and the health of their children.”

Paik sees consumer interest in natural foods growing exponentially. She sees her role as providing a way for people to get to the food they should be eating. It’s also a way to keep our precious farmland preserved. “There are a thousand points of light out there and we’re connecting them,” she said. “There is hope.”

Michael Mordecai and Elizabeth Keyser serve tastings of The Flaxette, a delicious, hand-crafted baguette featuring organic ground flaxseed.

But it’s not just the farms. It’s everything that relies on the farm that provides fresh food to families. Maybe you go to food stores like Trader Joe’s and Whole Foods Market. Or maybe you decide on take-out from Fairfield area hot spots like Health in a Hurry, Catch a Healthy Habit, and Green Gourmet To Go. Fairfield County’s latest farm-to-table restaurant comes in the form of a mobile brick oven caterer and Cheff Jeff had it stationed outside to serve pizza made with fresh, local toppings to the more than 600 guests that attended the event.

Glen Colello from Fairfield's organic cafe, Catch a Healthy Habit, espouses the benefits of raw food.

But there are some people who are a little apprehensive about buying shares in CSAs (Community Supported Agriculture). Frequently, farms provide an abundance of produce at some point during the season that the average consumer can’t use up in a week. To that, Paik said there are easy ways to avoid that problem. Blanching the excess and freezing it makes it easier for you to use the vegetables any time you choose. And if that doesn’t work for you, try Veggie Trader. They link people with excess produce to those who are looking for it. And if you can’t make it to a farmers’ market and don’t belong to a CSA, use CT Farm Fresh Express to get farm-fresh food to your table in one quick delivery. Of matching a farmer’s produce with the consumer, Paik said, “That’s a match made in heaven.”

John Turenne, Founder of Sustainable Food Systems, was the surprise guest of the day and stopped to visit with Cheff Jeff and his mobile, wood-fired brick oven.

While real estate is location, location, location, food has a similar concept: local, local, local. “CSAs are selling out,” said Paik. “We’ve stopped losing farmland. Smart people are running farms with a good business plan.” She said that farms are the hub, providing the raw material for the consumer, government, institutions like New Milford Hospital and their Plow to Plate initiative, retail chains, chefs, and school lunches. “It’s a jigsaw puzzle,” she said “and we are all finding ways to work together to be part of the solution.”

Paik feels we’ve reached our tipping point with the organic food movement. “We’re not waiting for our government to fix the food system. We’re doing it for them.”

Sign up before May 1 for a 33% discount off the dinner price.

Jonathan Rapp is Chef/Owner of  River Tavern Restaurant in Chester, CT, a celebrated farm-to-chef restaurant featuring local ingredients on an ever-changing menu. He was one of the most interesting speakers at the March 6 CT NOFA conference and his passion for local food inspired me to share this series of 12 benefit dinners celebrating our farms, farmers and community. Jonathan created and co-founded this special program with two other chefs: Drew McLachlan of Feast Gourmet Market in Deep River and Chip Dahlke of Ashlawn Farm in Lyme.

According to the Dinners at the Farm^TM web site, the on-farm dinner series was begun in 2007 to “bring guests right to the farms to experience seasonal, local food. At each of our twelve dinners, guests will savor course after course of delicious food cooked from scratch on our cherry-red cook truck, break bread and raise a glass with the farmers, fishermen, and others who make up our vibrant agricultural community and since our dinners are benefits, a portion of the proceeds help to support those who work hard daily to maintain our state’s agricultural viability. Some of our current and past beneficiaries are: Connecticut Farmland Trust, Slow Food Connecticut, CitySeed, Shoreline Soup Kitchen and Pantries, Working Lands Alliance and the Stanton Davis Homestead. “

Click here for the 2010 dinner schedule and to pre-purchase your dinner tickets. Barberry Hill Farm in Madison, Conn and White Gate Farm in East Lyme are the sites of this seasons’ on-farm dinners. See you at the farm!

by Neil Gluckin

Neil Gluckin is a writer, communications consultant and local food advocate who lives in Wilton, CT. He explores the links between food, self and community in his blog at forageprimeval.com.

photos courtesy of Stephanie Webster, Founder/Editor CTBites

Tapping maples goes high tech

After firing up the generator that runs the vacuum pump, Mark Harran watches intently as liquid begins to flow through plastic tubing connected to a sleek spout protruding from the trunk of a tree. We are a long way from wooden buckets, tanks of sap on horse-drawn sleds and rustic smoke-filled sugar houses, but Harran is aiming at the same result: maple syrup, the addictive nectar that Americans have been distilling from the sap of the sugar maple since the legendary Chief Wokis first struck a tree with his tomahawk and made it weep sweet tears.

Sap being collected from a maple tree tap and bucket system

A 30-year veteran of the food industry, Harran, now retired, has returned to his roots. He grew up on a farm in upstate New York that hung buckets from 5,700 taps, and he lives on one now, in Litchfeld, where he does the same thing albeit on a smaller scale. In addition to being a private farmer, he also serves as President of the Maple Syrup Producers Association of Connecticut. In both roles, Harran is a zealous advocate of sustainable forest management and a promoter of modern production techniques.

It takes 40 gallons of sap to make one gallon syrup, so efficiency matters.

But the issue that really engages this modern local food artisan goes considerably beyond a love of trees and technology. You’ll see it for yourself next time you buy maple syrup. Where does the stuff sold in your store come from? Vermont is sure to be represented, Canada without doubt, and possibly New York, Massachusetts or Pennsylvania. And how much syrup from Connecticut? Unless you’re at a farmers market, you’re not likely to find any.

“We currently tap about one-tenth of one percent of all the sugar maples in the state,” Harran says, noting that the resulting annual yield of syrup and other maple sugar products is worth about $1 million. That places Connecticut in last place behind the 9 other states where maple syrup is made. “If Connecticut tapped the same percentage of its trees as Vermont does - 2.1% — the annual contribution to the state’s economy would exceed $20 million in ten years,” he calculates. For that matter, Harran adds, if all the U.S. States producing maple products raised their tapping percentage to Vermont’s level (the current nationwide average is .4%), the value produced would exceed $300 million and the U.S would eclipse Quebec, the current world leader.

The evaporator at work boiling down the sap into maple syrup

No matter what the amount, the process of creating maple syrup from tree sap is a miracle of arboreal and human ingenuity. For most of the year, the sap of the sugar maple is an inedible mixture of water and various starches. But in February and March, in preparation for the growing season that lies ahead, enzymes in the tree convert starch to sugar. Taps and buckets (or vacuum tubing) at the ready, maple syrup makers everywhere pray the process will start early and continue as long as possible. “Typically the season begins on February 1 and continues for 6 to 8 weeks,” Harran explains, “although cold weather this year has delayed the start considerably. “My rule of thumb is that when the baseball season begins, the maple sugar season is over.”

Vats of rare CT maple syrup await storage and bottling for retail sale.

Daylight is the main driver of the process. At this time of the year, as the days get longer and the temperature of the wood reaches 40 degrees, the starch-converting enzymes get busy. Cold nights and sunny days cause pressure inside the tree to rise, driving energy-rich sap - as much as 200 to 300 gallons per day — upwards to still-dormant buds. The same pressure that pushes the sap up also pushes it out of the tree through the maple syrup maker’s taps and spouts. In mid to late March, when the temperature of the wood reaches 45 degrees, the starch-converting enzymes stop functioning, and shouts of “play ball!” are soon heard across the land.

At 66 brix, it's syrup!

While the sap is running, it needs to be collected frequently; otherwise it will begin to ferment, just as milk might if left out too long. On the same day as he collects sap, Mark Harran boils it, evaporating the water away until the sugar content of the resulting liquid reaches 66% (or “66 brix” in the lingo of the trade). Sap collected in the cooler, early part of season tends to have sugar content as high as 4% and relatively little fermentation. This sap therefore requires less cooking, and consequently produces the paler and more delicately flavored “A” grades of syrup. Sap collected later in the season has lower sugar and will tend to ferment more because daytime temperatures are higher. More boiling is required to get this later-season sap to 66 brix, which in turn produces the darker, more strongly-flavored “B” grade. Early or late, as the sap cooks, its various constituent sugars interact and the resulting chemical reaction creates both the color and depth of flavor that are the characteristic hallmarks of maple syrup.

Visit a farm that does maple sugaring demonstrations to learn about our food heritage and who the family farmers are that keep the tradition alive.

Harran’s approach to making maple syrup is a model of environmentally compatible technology. That means he employs techniques that produce more syrup without increasing energy use, carbon emissions or stress to either tree, forest or syrup maker. The newly developed vacuum-pumping system that he uses on 300 of his 500 trees, for instance, allows him to increase annual yields from 10 gallons of sap per tap to 40 or more.  In his sugarhouse, he saves energy by using the steam from his evaporator to pre-heat sap to 200 degrees as it flows into the boiling pan. The bottom line for these improvements is that Harran gets six times more syrup from the same amount of energy. He notes that there other techniques now being refined, such as using reverse osmosis to increase the brix of the sap before it gets to the evaporator, that further reduces the amount of cooking required. Considering that it takes about 40 gallons of sap to make one gallon of syrup - in other words, a whole lot of boiling — these gains in efficiency are significant.

Mark Harran's efficient system for tapping trees

To turn Connecticut maple syrup into a $20+ million a year revenue generator, in Harran’s view, calls for more than sophisticated production techniques. Protecting not only the state’s sugar maples for the long haul (a single tree will be productive for 300 years or more) but also its forests is an obvious and essential requirement. And so is a modern marketing system, one in which farmers collaborate in order to guarantee uninterrupted supply and efficient order fulfillment to large grocery chains and other sizeable buyers here and abroad.

Harran is optimistic about the prospects for a robust local food infrastructure in our state. “There’s a new generation of farmers coming of age in Connecticut,” he says, “who combine technological smarts with business acumen. They’re the reason that smaller specialty farms are showing signs of growth.” For all his enthusiasm for 21st century farming, Mark Harran, who describes himself as a  “maple worshipper,” is clearly in love with making syrup, as he has been all his life. Says he: “there’s nothing like a night in the sugar house, producing a few gallons an hour, making the real stuff. There’s just no greater satisfaction.” Well, there might be just one satisfaction sweeter than making maple syrup, and that would be eating it.

Got a craving for syrup?

Maple syrup producers are normally happy to welcome visitors, explain the process and of course sell their products. This 2010 guide to Connecticut Sugarhouses [PDF] will help you locate one near you. There may also be other local maple sugar producers where you live running special programs. Ambler Farm in Wilton, CT, for instance, has a maple syrup open house from 12:30 to 1:30 this coming Saturday, March 6 (there’s more information on their website at www.amblerfarm.org), and a maple syrup sale on April 3. Winter Farmers’ Markets including Norwalk, Fairfield, Coventry, Litchfield and Wooster Square in New Haven sell local syrup. For a complete list of winter markets, visit this CT Department of Agriculture website at http://www.ct.gov/doag/cwp/view.asp?a=3260&q=449350.=

Editor’s Note: My family and I visited Warrup’s Farm in Redding last year to learn about maple sugaring and it was both fun and educational. Here’s a link to the story.

Thursday, February 25 from 7-9pm at Ambler Farm, 257 Hurlbutt Street, Wilton

Snow Date: March 4th

Bring a friend or a group to share food, wine and conversation during this convivial evening at the Carriage Barn. This is the fifth year for what has become a very popular annual Ambler event. Enjoy delicious hors d’oeuvres made from local and organically grown ingredients, and sample a variety of organic wines. $35 members; $40 non-members

Our guests will enjoy an International Tasting Menu with fondue as the centerpiece:

* Crudités with Dijon Tarragon Mustard Dip
* Beet, Goat Cheese, and Arugula Salad with Shallot Vinaigrette
* Mediterranean Quinoa Salad with Kalamata Olives, Artichoke Hearts and Feta
* Three Cheese Winter Fondue with Potatoes, Wave Hill Bread, Steamed Broccoli, and Sausage
* Asparagus and Sharp Cheddar Cheese Frittata with Chives
* Chocolate-Beet Mini Cupcakes
* Lemon Squares

We are excited to learn more about organic food, wine and coffee from our expert presenters:

• Monica Brown, well-known local wine expert and proprietor of Cellar XV and no. 109 Cheese and Wine in Ridgefield
• Margaret Sapir from Wave Hill Breads in Wilton and
• Charles Ciaccio of Sun Coffee Roasters in Plainville

ENROLLMENT IS LIMITED
The only way to guarantee your spot is to REGISTER/PAY IN ADVANCE online.Click here to register.