Treat Farm hosts an antique tractor and farm equipment display by Hayland Farm.

The third annual Orange Open Farms Day will be held on Saturday, August 27th.  The public is invited to visit four farms in Orange between 12:00 and 4:30 pm that day — Buttermilk Lane, Field View Farm, Maple View Farm and Treat Farm.  The purpose of this free ”open house” is to promote local farming and showcase the variety of products and services these farms have to offer the community.  Guests who visit all four locations during the course of the day will be entered into a raffle for a prize contributed by the farms.

Ongoing Orange Open Farms Day Activities:

Buttermilk Lane: farm animal petting zoo, child-friendly vegetable garden

Buttermilk Lane Farm

Field View Farm: ice cream/farm store, visit with the animals in the barnyard

Maple View Farm: visit the petting zoo and horses, play on the playground

Treat Farm: antique tractor & farm equipment display by Hayland Farm, vegetables & flowers for sale, self-guided farm walk including corn maze

Special Events:

4:30 pm: End your day at Field View Farm, where the Hine family has invited the public to observe as they milk their cows.

1:30-3:00 pm: Jeff Wilson of Treat Farm is featured in Emily Brooks’ new book, Connecticut Farmer & Feast.  Author EmilyBrooks will be having a book signing at Treat Farm during Open Farms Day from 1-3 pm. Watch the video to get a quick peek inside this 90-acre family farm that grows vegetables and has a small corn maze for guests to enjoy.

Follow the Orange Open Farms Day event on Facebook (www.facebook.com/orangectfarms) and Twitter @orangectfarms.

More details, including a schedule of events for the day, a map of participating farms, and a Farm Pass (needed to participate in the raffle), can be found by visiting www.orangectfarms.com.

2011 FARM-TO-CHEF WEEK PARTICIPATING VENUES

Sample and savor the state’s local flavor

September 18-24, 2011

The Connecticut Department of Agriculture has just announced the participants in this year’s Farm-to-Chef Week, which will run during September 18-24, 2011. Participants will create and offer their own special Farm-to-Chef menu that showcases Connecticut Grown ingredients and wines.

The seven-day promotion is an initiative of the department’s Farm-to-Chef Program, which connects Connecticut farmers and distributors of Connecticut Grown products with chefs and other culinary professionals.  This year 70 restaurants, caterers, institutions, schools, farms, wineries, and various dining venues will be creating unique and diverse menus for multi-course farm dinners, food-trucks, white-tablecloth restaurants, coffee and breakfast shops, school cafeterias, and ice cream parlors.  All will feature Connecticut Grown ingredients including fruits, vegetables, herbs, meats, seafood, dairy, maple syrup, honey, and wines.

Fairfield County

Bernard’s

20 West Lane, Ridgefield, CT  06877, 203-438-8282

Bloodroot Restaurant

85 Ferris Street, Bridgeport, CT  06603, 203-576-9168

Boxcar Cantina

44 Old Field Point Road, Greenwich, CT  06830, 203-661-4774

Brownson Country Club

15 Soundview Avenue, Shelton, CT  06484, 203-929-0555

Catch a Healthy Habit Café

39 Unquowa Road, Fairfield, CT  06824, 203-292-8190

The Perennial Chef

449 Main Street, Ridgefield, CT  06877, 203-438-4041

Sodexo/Fairfield University

1073 North Benson Road, Fairfield, CT  06824, 203-254-4055

Sodexo/University of Bridgeport

374 Linden Avenue, Bridgeport, CT  06604, 203-576-4086

Southwest Café

109 Danbury Road, Ridgefield, CT  06877, 203-431-3398

TerraSole Ristorante

3 Big Shop Lane, Ridgefield, CT  06877, 203-438-5352

Trumbull Marriott

180 Hawley Lane, Trumbull, CT  06611, 203-378-1400

Wilton High School

395 Danbury Road, Wilton, CT  06897, 203-834-4990

Hartford County

The Angry Olive Italian Bistro

1625 Silas Deane Highway, Rocky Hill, CT  06067, 860-257-8402

Bricco Trattoria

124 Hebron Avenue, Suite 1A, Glastonbury, CT  06033, 860-659-0220

Cavey’s Restaurants

45 East Center Street, Manchester, CT  06040, 860-643-2751

Firebox Restaurant

539 Broad Street, Hartford, CT  06106, 860-246-1222

Grants Restaurant and Bar

977 Farmington Avenue, West Hartford, CT  06107, 860-236-1930

The Half Door

270 Sisson Avenue, Hartford, CT  06105, 860-232-7827

J. Foster Ice Cream

4 Bailey Road, Avon, CT  06001, 860-676-2663

The Market at Hartford 21

230 Asylum Street, Hartford, CT  06103, 860-560-2121

Max A Mia Ristorante

70 East Main Street, Avon, CT  06001, 860-677-6299

Max Amore

140 Glastonbury Boulevard, Glastonbury, CT  06033, 860-659-2819

Max Burger

124 Lasalle Road, West Hartford, CT  06107, 860-232-3300

Max Downtown

City Place, 185 Asylum Street, Hartford, CT  06103, 860-522-2530

Max Fish

110 Glastonbury Boulevard, Glastonbury, CT  06033, 860-652-3474

Max’s Oyster Bar

964 Farmington Avenue, West Hartford, CT  06107, 860-236-6299

The Mill at 2T

2 Tunxis Road, Tariffville, CT  06081, 860-658-7890

Papacelle

152 Simsbury Road, Riverdale Farms, Building 9, Avon, CT  06001, 860-269-3121

Peppercorn’s Grill

357 Main Street, Hartford, CT  06106, 860-547-1714

Plan B Burger Bar

120 Hebron Avenue, Glastonbury, CT  06033, 860-430-9737

Plan B Burger Bar

4 Railroad Street, Simsbury, CT  06070, 860-658-4477

Plan B Burger Bar

138 Park Road, West Hartford, CT  06119, 860-231-1199

Pond House Café

1555 Asylum Avenue, West Hartford, CT  06117, 860-231-8823

Restaurant Bricco

78 LaSalle Road, West Hartford, CT  06107, 860-233-0220

Tisane Euro-Asian Café

537 Farmington Avenue, Hartford, CT  06105, 860-523-5417

Trumbull Kitchen

150 Trumbull Street, Hartford, CT  06103, 860-493-7412

The Westminster School

995 Hopmeadow Street, Simsbury, CT  06070, 207-831-9193

Whole Foods Market

55 Welles Street, Glastonbury, CT  06033, 860-657-9800

Whole Foods Market

50 Raymond Road, West Hartford, CT  06107, 860-523-8500

Litchfield County

The Hotchiss School

11 Interlaken Road, Lakeville, CT  06039, 860-435-3754

Miranda Vineyard

42 Ives Road, Goshen, CT  06756, 860-491-9906

Passiflora Café, Tea Room, and Herbal Shoppe

526 Main Street (Route 44), New Hartford, CT  06057, 860-379-8327

Middlesex County

The Copper Beech Inn

46 Main Street, Ivoryton, CT  06492, 860-767-0330

It’s Only Natural Restaurant

386 Main Street, Middletown, CT  06457, 860-346-9210

Perk on Main

6 Main Street, Durham, CT  06422, 860-349-5335

Regional School District #4

1 Winthrop Road, Deep River, CT  06417, 860-526-9546

River Tavern

23 Main Street, Chester, CT  06412, 860-526-9417

Saybrook Point Inn

Two Bridge Street, Old Saybrook, CT  06475, 860-395-2000

Tschudin Chocolates and Confections

100 Riverview Center (corner Main/Court), Middletown, CT  06457, 860-759-2222

New Haven County

Arden Courts

153 Leeder Hill Drive, Hamden, CT  06517, 203-281-5700

bespoke

266 College Street, New Haven, CT  06510, 203-562-4644

Chestnut Fine Foods

1012 State Street, New Haven, CT  06511, 203-782-6767

Heirloom/The Study at Yale

1157 Chapel Street, New Haven, CT  06511, 203-503-3900

Host America

1 Leonardo Drive, North Haven, CT  06473, 203-239-4678

Jordan Caterers

1718 Highland Avenue, Cheshire, CT  06410, 203-272-8213

The Kitchen Table

128 Crown Street, New Haven, CT  06510, 203-787-5422

New Haven School Food

75 Barnes Avenue, New Haven, CT  06513, 203-946-8813

Nini’s House of Tapas

40 Orange Street, New Haven, CT  06510, 203-562-6464

Oaxaca Kitchen

228 College Street, New Haven, CT  06510, 203-859-5774

Perk on Church

20 Church Street, Guilford, CT  06437, 203-927-1200

Plan B Burger Bar

1638 Boston Post Road, Milford, CT  06460, 860-231-9928

Sodexo/University of New Haven

300 Boston Post Road, West Haven, CT  06516, 203-932-7185

Thali Regional Cuisine of India

4 Orange Street, New Haven, CT  06510, 203-777-1177

Treat Farm

361 Old Tavern Road, Orange, CT  06477, 203-799-2453

Zinc Restaurant

964 Chapel Street, New Haven, CT  06510, 203-624-0507

New London County

Kensington’s at the Spa at the Norwich Inn

607 West Thames Street, Norwich, CT  06360, 860-425-3630

La Belle Aurore

75 Pennsylvania Avenue, Niantic, CT  06357, 860-739-6767

Tolland County

Chuck and Augie’s Restaurant/University of Connecticut

2110 Hillside Road, Storrs, CT  06269, 860-486-5633

Coventry Regional Farmers’ Market

Nathan Hale Homestead, 2299 South Street, Coventry, CT  06238, 860-742-1419

Fay’s Place

310 Hopriver Road, Bolton, CT  06043, 860-550-1544

Last year Sal Gilbertie of Gilbertie's Herb Gardens lead guests on a tour of their greenhouses, which grow hundreds of organic herbs and vegetable seedlings. Their plants are sold at their Westport retail store and distributed to retailers throughout the Eastern half of the country.

Citizens for Easton (CFE) will be holding the third annual Easton Farm Tour on Saturday, August 13, from 10am to 2pm.  This free, self-guided tour of Easton farms begins at the Easton Firehouse Green, One Center Road, Easton, where visitors will sign in and receive a  map and pass to guide you to the participating farms.  This year’s participants are Aspetuck Valley Apple Barn, Buttonwood Farm, Gilbertie’s Herb Gardens, Gray Friesian Farm, J&L Orchids, Lion Hill Farm, Maple Row Growers, Maple Row Tree Farm, Pee-Wee Horse Farm, Sherwood Farm, Silverman’s Farm, and Sport Hill Farm.

Bring your coolers to load up at the farms!

Sport Hill Farm will be holding a blowout sale of their sweet corn. Do you buy corn in the winter? Cut the kernels off these fresh cobs instead and freeze them yourself. It’s an easy way to eat local all year long and support our farms. It’s Tomatopalooza at the farm too and you know what that means- tomato sauce, tomato jam, grilled tomatoes, frozen tomatoes for the winter. Enjoy complimentary tastings of Peace Tree Desserts Cajeta Caramel sauces made with CT goat’s milk plus gluten free cookies and watermelon mango soup from GreenGourmettoGo. While you shop, your kids can be kept busy learning how to harvest seeds from sunflower seed heads.

A beautiful Monarch butterfly in one of Gilbertie's greenhouses during last year's tour.

To highlight this community collaboration, Citizens For Easton will be joined by other Easton organizations with informational booths on the Green where guests can enjoy a photographed history of Easton’s barns and learn what farming was like 100 years from the Easton Historical Society; visit with members of the Easton Garden Club, creators of the Easton Farm Map – “Easton is a Farmers’ Market”; and learn how the Aspetuck Land Trust is a friend to agriculture and devoted to preserving open space and natural resources in Easton, Fairfield, Weston and Westport.

Aspetuck Valley Orchards is a good stop along the Farm Tour for purchasing apples.

A wide variety of apples can be found at Aspetuck Valley Orchards, plus some apple cider donuts and other specialty foods.

Last year we enjoyed food and entertainment on the Green, provided by mobile wood-fired caterer by Skinny Pines and The Easton Banjo Society. They’ll be back this year and I encourage you to try one of the pizzas made with topping from local farms. The “Sport Hill Farm” pizza was a winner last year.

Jean Puchalski, co-chair of the Easton Farm Tour said  “This is truly a community event in celebration of Easton farms. Come have lunch, listen to music and learn where your food comes from.”

For more information please visit http://citizensforeaston.wordpress.com/the-2011-easton-farm-tour/ or contact Jean Puchalski or Lori Cochran at farmtour@personalcyberspace.com or loricochran@hotmail.com

Citizens for Easton (CFE) vigorously pursues, supports, and encourages efforts that preserve Easton’s scenic, rural, agrarian and small town characteristics.

2-part Cooking Series with Chef Brian Lewis

Wednesday, July 20th and August 17th

at Ambler Farm

6-9 pm

Chef Brian Lewis

Ambler Farm’s popular 2011-12 cooking series resumes in July with Chef Brian Lewis making his debut in the Carriage Barn kitchen. Chef Lewis’ kitchen credentials include Lutece, Oceana and The Sign of the Dove. His most recent venture was at The Bedford Post Inn which he co-created with Richard Gere. His new restaurant is due to open on Elm Street in New Canaan, and aptly named, “elm”. Chef Lewis will work with Farmer Ben Saunders at the time of the dinners to select and harvest seasonal ingredients to create his menu.

Attendees will receive recipes, hands-on instruction and a fully serviced four course menu. Prices: $100 per class for Ambler Farm members and $115 per class for non-members. For more information, please contact corymlee@optonline.net.

July 20 Menu

Ambler Farm’s Vegetable Frito Misto
goat’s milk cheese, black olive, sweet basil

Stone Fruits in Their Juices
Sicilian pistachio, house-made yogurt, Mangalica ham, peppery greens

My Favorite Roast Chicken with Sorrel Butter
sweet corn risotto, chanterelles, salsa verde

Summer Berry Strudel
almond cream, lemon verbena gelato

To purchase tickets, please visit the online ticket booth at Brown Paper Ticket: http://www.brownpapertickets.com/e/184468

Sunset Meadow Vineyards could very well be the most sustainable vineyard in the state of Connecticut. Last year I chose Sunset Meadow as the featured wine producer at the Dirt film screening I co-sponsored and organized with Audubon Greenwich and owner George Motel was gracious enough to donate the wines. It was important to showcase local-sustainable producers at an event which  underscored the importance of building up rather than depleting our soil.

George Motel shared that evening that they were considering applying for USDA organic certifications for some of their wines. Well that’s surely a deviation from most fruit growers in the state who, faced with the challenges of protecting fruit from pests and disease, choose conventional agriculture. Many times, they explain, it’s the difference between saving a losing a crop. We know that’s serious business.

I was very impressed with Sunset Meadow’s wines and so were the guests! What a surprise for us to discover such high quality and award-winning local wines made from native varietals like Vidal Blanc, Cayuga White and St. Croix as well as vitis vinifera varietals including Merlot, Riesling and Chardonnay. Sunset Meadow Vineyards has also been recognized as a 2010 Editors’ Choice in Yankee Magazine’s Travel Guide to New England. This designation is awarded by Yankee’s editors and contributors, who name select restaurants, lodgings, and attractions in New England to the exclusive list.

As you plan your summer weekends and staycations, consider heading to Litchfield Hills and attending  one of the farm-to-table dinner events organized by The Litchfield Saltwater Grille. The first dinner in the series will be held on Friday, July 8th at Sunset Meadow Vineyards and will feature fresh fruits, vegetables, and herbs from Litchfield County Farms prepared by Chef Albert Clugston III  of The Litchfield Saltwater Grille. According to the website “Some items such as a very special Muskmelon, Green Zebra Tomatoes, Rhubarb, Eggplant, and Squash Blossoms come from the Chef’s very own garden.  The July menu includes grass-feed beef from Litchfield’s Laurel Ridge Farm as well as dairy products from the highly acclaimed Arethusa Cow Farm (Litchfield).  East Coast Shellfish is always incorporated into the menu because there is such an abundant amount of fresh local oysters, scallops, clams, and fish to draw from.”

Sunset Meadow Vineyards and The Litchfield Saltwater Grille Restaurant present

“Sunset in July Farm-to-Table Wine Dinner”

Enjoy an evening of local New England cuisine paired with Connecticut’s Sunset Meadow Vineyard’s Wines
Friday July 8, 2011 Starting at 6PM

at Sunset Meadow Vineyards in Goshen, CT

$95 (includes tax and gratuity)
Call for reservations 860.567.4900 (The Litchfield Saltwater Grille) 860.201.4654 (SMV)

Menu

East Coast Raw Bar
Walk up to our iced down, Chilled Raw Bar, and enjoy as much as you like of our local shellfish display.
Fill your plate with Baltimore Style Jumbo Shrimp Cocktail. Enjoy fresh shucked Oysters (CT
Blue Points and Stonington, CT). Along with Rhode Island Little Neck Clams and a Scungilli Salad.

Passed Hors d’oeuvres
New England Lobster Salad Sliders and Laurel Ridge Mini Burger Sliders with a Shallot Scape Aioli

Dinner Antipasto Bar Style
Chilled Wild Maine Mussels, Beets, Radishes, Fresh Herbs
Caprese Salad, Yellow, Red, and Zebra Heirloom Tomatoes, Italian Mozzarella, EVOO, Artichokes
Prosciutto Muskmelon Carpaccio, Fresh Mozzarella, Balsamic Peach Vinaigrette
Sweet Corn Succotash, Shallots
SWG Tri Color Purple Fingerling Potato Salad, Apple wood Smoked Bacon, Farm Eggs
Sun One Grilled Assorted Squashes
Pesto, Fennel, and Sausage Fussili Pasta Salad, Local Peppers, Mixed Herbs and Garlic Scapes

Live Chef Attended Grill Station
Marinated Grilled Skirt Steak with an Arethusa Farm Green Goddess Dressing
Grilled Rare Tuna Skewers, Ponzu, Lime, Cilantro Vinaigrette
Dessert Cups of Strawberries with Warm Anglaise, Mint Garnish
Featured Farms Sun One Organic Farm, (Bethlehem) Skilton Farm,
(Morris) March Farms (Bethlehem) Laurel Ridge Grass Fed Beef, (Litchfield)

In order to bring you the freshest local ingredients possibly the menu is subject to change based on seasonal availability. Products will be sourced mainly from Chef Albert Clugston III’s own garden as well as March Farms (Bethlehem), Skilton Farm (Morris), Laurel Ridge Farm (Litchfield), and Sun One Organic Farm (Bethlehem). Products from other local farms will be used as well.

To register online for the event, please visit: http://www.sunsetmeadowvineyards.com/events.php

More Info Call: 860.567.4900

Sunset Meadow Vineyards

599 Old Middle Street
Goshen, CT 06756

Editor’s Note: I’m very pleased to announce that Renee B. Allen, Founder and Director of the Wine Institute of New England (WINE) and a Certified Specialist of Wine, will be contributing a regular monthly column about Connecticut wines to the Fairfield Green Food Guide. “Connecticut Corkers” will feature wineries, winemakers, and wine events throughout the state, with an emphasis on wine education and appreciation. Don’t miss Renee’s first column below about Jones Winery, this year’s host farm for the 11th Annual Celebration of Connecticut Farms in September. Jones Winery’s tasting room is open Friday-Sunday from 11-5.

By Renee B. Allen

Reprinted with permission from www.wineinstituteofnewengland.com

Corkers has a dual meaning: a person who puts corks into bottles, and a remarkable or astounding person or thing. Both of these definitions seem apt for a blog covering wine in Connecticut. Every month, this category will feature a Connecticut winery and its winemaker, or a Connecticut wine event. It is a very exciting time for winemakers in Connecticut right now. With more than 20 active wineries on the Connecticut Wine Trail, and new farm winery-friendly legislation passed or being considered, the wine industry shows no signs of slowing down. From providing farmers with a new source of revenue to aiding our state both in agriculture and tourism, farm wineries are doing their part for the Connecticut economy. There has never been a better time to become a “locabibe.”

locabibe: a person who chooses to drink beverages that are locally grown or produced (especially wine)*

*Pronounced with a long i sound, as in vibe, locabibe is a new word coined by the Wine Institute of New England

Jones Winery

We are excited to showcase the Jones Winery as our first CT Corker of the month. Among its many other accolades, Jones Winery earned the honor of Best Wine in Connecticut in 2010 from Connecticut Magazine. In January 2011, Jones was awarded first place in the Connecticut Specialty Food Association Competition in the white and fruit wine categories. Philip Jamison Jones is the President of the Connecticut Vineyard and Winery Association, a non-profit association of farm wineries from around the state whose goals include educating consumers about wine in Connecticut, and promoting the business of wine through the Connecticut Wine Trail. WINE had the pleasure of spending a couple of hours at the Jones Family Farms last November.

Jamie Jones of Jones Winery. Photo courtesy of Jones Winery

Philip Jamison Jones emerges from the back of the Jones Winery tasting room. He is younger looking than I expected, but he does not appear apologetic for his age. Confident, not cocky. He is fitting me into what is clearly a busy day for the winery. I suggest we walk and talk to save time. Jamie, as this sixth generation farmer is known, readily agrees.

The tour begins outside, directly next to the tasting room. We are halfway up a hill lined with leafless vines (it is November), when Jamie suddenly stops and turns around. He looks out into the distance and raises his hands slightly, motioning to the rows of vines next to us. These vines are planted here mostly for show; its nice to have vineyards directly next to the tasting room, explains Jamie. This hill actually faces due north, not an ideal site for grape growing. The hills you see in the distance? Those are the actual vineyards. They face southwest.

Jamie shares his winemaking philosophy while we stand on this sun-dappled hill, touching the vines as he speaks. Wine is made in the vineyard. You have to plant the right grapes in the right sites. You have to care for the vines and keep them healthy. Jamie’s words hark back six generations to those of the farm’s founder, Philip James Jones: Be good to the land and the land will be good to you. I ask whether he has considered going organic. Jamie answers in the negative without hesitation. According to Jamie, copper and sulfur sprays used in organic vitification may be worse than the fungicides Jones uses. He sees the cides he uses as medicine for the plants. Scientific advances have made them better, less harmful to the environment. Connecticut has a humidity problem. Fungicides are needed. Organic is fine for California, but we have a different climate in Connecticut. Located 12 miles from the Long Island Sound, the climate is not quite marine, but the Sound does provide a tempering effect. Jamie notes that, from one point in the vineyard, you can see Long Island.

Jamie’s interest in starting his own winery at his family’s farm began while he was studying plant science at Cornell University. The vineyards in the surrounding towns appealed to him. After graduating in 1998, he returned back home to plant his first vines in 1999. The Jones Winery opened in 2004. We head back down the hill and Jamie tells me to hop into a red pickup truck. Its time for a tour of the farm. We drive past fields that recently held the pumpkins, now barren, fields of fruitless blueberry bushes with bright red leaves, and rows upon rows of vines. Cayuga, chardonnay, cabernet franc. Jones is not a fan of the Marechal Foch grape, a cold-hardy hybrid often found in the East. He ripped these vines out. They were bird food, said Jones, referring to the fact that birds, preferring dark, small berries, wreaked havoc on these vines. He experienced a similar problem with St. Croix, another early-ripening grape. He now grows neither. Jones would like to plant more merlot (closer to a 50-50 mix with the Cabernet Franc), as well as Chardonnay, Muscat, and Gewurztraminer. Pinot Noir is too difficult to grow, even though it likes cool weather. This past year, Jamie’s wines were over 80% Connecticut grown. Jamie anticipates that his wines will be 100% Connecticut grown in 5-10 years. This is no small feat considering how difficult it is to grow grapes in Connecticut. So difficult, in fact, that in 2004 the Legislature reduced the home-grown requirement from 51% down to 25% after determining that many of Connecticut’s farm wineries were unable to meet the 51% standard.

Jamie drives us to where his winemaker, Larry McCulloch, is at work on the second stage of winemaking, vinification. Larry, a horticulturist and experienced winemaker, made the move to Jones Winery from Chamard Vineyards in Clinton in 2008. He agrees with Jamie that they are growers, first and foremost. He says his job is to not ruin what Jamie has grown, but to guide it through the vinification process. They seem like a perfect team. As I listen to the two men talk passionately about their wines, and their similar philosophies, I am struck by something. I share my thoughts with them. They are a new world winery with a rather old world philosophy. They are all about terroir and making wine that is a pure expression of a perfectly grown grape, not the result of tinkering done during the vinification process. Jamie seems to like this description. Of course, as a businessman working with already challenging conditions, Jamie is not willing to leave everything up to Mother Nature. He uses cultured yeasts, a different kind for each wine. He does not trust the wild yeasts. Before we leave, I watch Larry lower the stainless steel fermentation tank temperatures from 55 to 50 degrees in order to capture more aromas.

As I drive away from the Jones Family Farm, several new purchases happily clinking together in my trunk, I feel truly excited about the future of wine in Connecticut.

Wines to Uncork

Although I would recommend ‘any of Jones Winerys wines without reserve, here are a few that tickle my fancy right now.

Pinot Gris 2010 a well-balanced, exceptional dry white wine from an exceptional year.

Strawberry Serenade this bubbly treat made from 35% estate grown strawberries and 65% California grown Chenin Blanc absolutely bursts with strawberry aroma. Light, elegant and not overly sweet.

Rosé of Cabernet Franc a new, limited release made from 100% estate grown Cabernet Franc. Classic European style.

Cabernet Franc 2009 earthiness, mushrooms, and red berries with hints of spice leap from this blend with merlot and Cabernet Sauvignon.

First Blush a popular sweet fruit wine made from apples, black currants, and pears with a pleasing bite from the currants. The pears are from Bishops Orchards.

Black Currant Bouquet a slightly sweet, slightly tart dessert wine with great intensity made from 100% CT grown black currants.

Renée B. Allen, Founder and Director of the Wine Institute of New England (WINE), is a Certified Specialist of Wine and member in good standing of the Society of Wine Educators, the internationally recognized accrediting organization.

An avid wine collector and student of cooking, Renee decided to parlay her passion for fine wine and food into a career. Her mission? To provide people with the language and confidence necessary to feel comfortable in the world of wine. Whether helping consumers more fully enjoy wine by making it more accessible, or assisting professionals in acquiring education and credentials useful for careers in the wine industry, Renee seeks to guide others along their journey to epicurean enlightenment.

Renée B. Allen, Director

Certified Specialist of Wine

Wine Institute of New England

P.O. Box 606

Guilford, CT 06437

(860) 591-WINE

renee@wineinstituteofnewengland.com

www.wineinstituteofnewengland.com

save the date

nine.ten.eleven

4pm – 7pm

The field

Ambler Farm. local + organic.

The farmer

Our own Ben Saunders.

The fork

Local + organic harvest fare prepared by local, award-winning chef

Tim LaBant of The Schoolhouse Restaurant in Wilton, Connecticut.

__________________________________________

Arrive to cocktails on the Farm. Supper served family-style in the Ambler fields.
Hard hat tours of the Raymond Ambler House will be guided by a Friend of Ambler Farm.

You will have the opportunity to ‘purchase’ a piece of the restoration of this Wilton gem with your generous donation.

Please save the date for this extraordinary local Wilton event.

Saturday, September 10, 2011

@ Ambler Farm, 257 Hurlbutt Street, Wilton Connecticut

Details and registration to follow

www.amblerfarm.org

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!