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If you like fresh, local food, you’re in for a treat as over 80 restaurants in CT prepare to please your palate during the first ever CT Farm-to-Chef Harvest Celebration Week. Designed to spotlight the wonderful quality and diversity of CT farm-fresh food and wine,  this event is the perfect opportunity to enjoy seasonal foods prepared by chefs at restaurants, caterers and schools in every county during the week of  September 26-October 2, 2010.

Fairfield County Participants:

Bloodroot Vegetarian Restaurant

Boxcar Cantina

Brownson Country Club

Catch A Healthy Habit Cafe

Chartwells Wilton High School

Fairfield University Dining Services/Sodexo Campus Services

Green Gourmet to Go

leFarm

Skinny Pines, LLC

Something Fishy Catering LTD

Stamford Yacht Club

Sugar & Olives

The Unquowa School

White Silo Farm & Winery

Please make your reservations early (when indicated below) to avoid disappointment as this is sure to be a popular event.

Fairfield County participants and their menus (when available) are listed below. For a complete list of all the participants in the state including menus and special events click here.

All information below was provided by the participants to the CT Dept. of Agriculture, which is organizing the event. Please call individual participants with any specific questions regarding their hours, menus, pricing, etc.

Fairfield County

Bloodroot Vegetarian Restaurant

85 Ferris Street

Bridgeport, CT  00605

203-576-9168

www.bloodroot.com

Hours of Operation during Week of September 26, 2010

6pm to 9pm on TUES, WED, THURS - 6pm to 10pm on FRI & SAT

Reservations

Reservations requested for parties of five or more.

Farm-to-Chef Harvest Celebration Menu

Bloodroot will offer a pre-fixe dinner for $22.00

• Appetizer/ A three cheese taster.*  (goat) Beltane Farm of Lebanon, (cow) Cato Corner Farm of Colchester and (sheep) Beaver Brook Farm of Old Lyme
• Soup / Portugese-Kale and Potato.  Urban Oaks Organic Farm of New Britain, Riverbank Farm of Roxbury and Fort Hill Farms of Thompson
• Dinner /  Moussaka.  Urban Oaks Organic Farm, Riverbank Farm and Fort Hill Farms
• Dessert / Apple Pie.   Rose’s Berry Farm of South Glastonbury, Woodland Farm of South Glastonbury and High Hill Farm of Woodstock

Local Farms and CT Grown Ingredients Featured

• Hooligan Cheese from Cato Corner, Cheese from Beltane and Cheese from Beaver Brook Farm
• Kale and Potatoes from Urban Oaks Organic Farm, Riverbank Farm and/or Fort Hill Farm
• Eggplant from Urban Oaks Organic Farm
• Apples from Rose’s Berry Farm, Woodland Farm and/or High Hill Farm

Menu Pricing

$22.00

Connecticut Wines Offered

Optional Black Rock Cabernet Sauvignon

Boxcar Cantina

Greenwich

Brownson Country Club

15 Soundview Avenue

Shelton, Connecticut  06484

1-203-929-0555

WWW.Brownsoncc.com

Hours of Operation during Week of September 26, 2010

Open 6 days a week  Lunch Tuesday thru  Sunday  11:30 - 3:00

Dinner Tues, Wed, Friday  5:30 - 9:00  Saturday once a month 6 - 9pm

Reservations

Reservations are REQUESTED

Farm-to-Chef Harvest Celebration Menu

Appetizers

+ Connecticut Blue Point Oysters warmed with torch,served with a lobster,shallot Pinot Gris butter and Eggplant Caviar $10.50

+ Whole Clam Chowder,corn ,crispy pork belly,potatoes  $  8.50

+ Four Mile River Farm Kielbasa,warm potato salad,tomato jam and mustard jus $  8.00

+ Cato Corner Farm “Bridgid’s Abbey” Fried with Gribiche, lemon,                       $  8.50

baby artichokes and green beans

Salads:

+ Tomatoes sliced with organic greens,micro herbs, farmers cheese, sea salt,basil oil, and dusted with dill pollen                                $ 7.50

+ Grilled Romaine,Roasted Beets,Garlic, olive oil,and  lemon, crumbled goat cheese                              $ 8.50

+ Chopped  salad of all Native Produce Green Goddess Dressing and Applewood smoked bacon                                                       $ 8.00

Entrees:

+ Crispy Skin Wild Striped Bass with Cauliflower Mash and Oregano butter                                                                    $21.00

+ Picked Lobster, creamed corn polenta, lobster essence, asparagus tips(or seasonal beans)                              $28.00

+ Breast of Chicken Roasted with Pancetta, capers, preserved  lemons, potato and seasonal beans                       $19.00

+ Hanger steak (grass fed),with fried stuffed potato slices and warm vegetable slaw            $18.50

+ Lamb Shank- Dumpling Casserole                                                                 $18.50

Desserts: $6.50

+ Bucks Spumoni, Blueberry Compote, Butter Fried Pound Cake

+ Chloes Carrot Cake with White Chocolate

+ Chocolate Polenta Cake with Raspberry

Local Farms and CT Grown Ingredients Featured

• Four Mile River Farm (Old Lyme), Robert Treat Farm (Milford)
• Stone Gardens Farm (Shelton), Cato Corner Farm (Colchester),
• Two Guys from Woodbridge (Hamden), Ned Island Oysters(Norwalk)
• Paganos Seafood(Norwalk), Jones Farm (Shelton), Sankow’s Beaverbrook Farm (Lyme)
• Kate and Mike Naturally Grown

I am expecting to use 90% CT Grown

Menu Pricing

See above

Connecticut Wines Offered

Sunset Meadow Vineyard-  St Croix

Jones Winery

• Pinot Gris
• Black Currant Bouquet

Jonathan Edwards Winery-  Chardonnay

Catch A Healthy Habit Cafe

39 Unquowa Rd

Fairfield Ct 06824

203 292 8190

www.catchahealthyhabit.com

Hours of Operation during Week of September 26, 2010

mon-tue 8am-3pm Wed & Fri 8am-7pm Thur 8am-6:30pm Sat 9am-7pm Sun 11am-6pm

Reservations

Reservations are not required or recommended.

Farm-to-Chef Harvest Celebration Menu

1. Drink: Smoothie “Grateful Green” Kale, Pear, Date, Banana

2. Salad: “Boston Lettuce Salad” Boston Lettuce, Beets, Cashew “cheese”

candied pecans, honey mustard dressing

3. Soup: “Creme of Broccoli Soup” Broccoli Walnut Himalayan salt Italian spices, Cucumber Olive Oil

4. Dessert: Apple Pie Ice Creme: Cashew, Coconut Oil, Maple Syrup, Apple, Cinnamon

Local Farms and CT Grown Ingredients Featured

1. Kale (Riverbank) & Pear (High Hill Orchard)

2. Beets (Fort Hill Farm) , Maple Syrup, Honey (Red Bee Honey)

3. Broccoli (Fort Hill) , Cucumber (Riverbank)

4. Apple (High Hill Orchard), Maple Syrup*

* searching for a CT source for Maple Syrup

Menu Pricing

1. Large $7 Small $5.25

2. $8.50

3. $4.50

4. $3.50

* Regular Price $21.75 w/ small smoothie, $23.50 w/large smoothie

Special prices will be announced for a meal that includes all four!

Chartwells Wilton Public School High School

395 Danbury Rd

Wilton, CT 06897

Phone: 203 834 4990

Hours of Operation during Week of September 26, 2010

Monday - Friday

Reservations

Reservations required -  Wilton students only

Farm-to-Chef Harvest Celebration Menu

Day One: Cavatelli Sausage & Broccoli* with side salad mixed greens* and cherry tomatoes*

Day Two: Flatbreads - Options = Basil Pesto*, Chicken, Feta Tomato*, Fresh Mozzarella Tomato*

Day Three: Breakfast  Omelets (regionally grown eggs) - build your own, tomatoes*, zucchini*, broccoli*, peppers*, fingerling potatoes*

Day Four: Chef Ron’s Pasta Putenesca - whole wheat pasta, plum tomatoes*, basil*, berry medley cup*

Day Five: Western Pizza - eggs (regionally grown), red & green peppers* side order apple crisp*

Local Farms and CT Grown Ingredients Featured

Blue Hills Farm, Baggott Farm, Beckett Farm, Cecarelli Farm, Futtner Farm, Long Plain Farm (all sourced through Fresh Point)

Menu Pricing

$3.00 - $4.50

Fairfield University Dining Services/Sodexo Campus Services

Barone Campus Center

1073 North Benson Road

Fairfield, CT 06824

203-254-4055

www.fairfielddiningservices.com

Hours of Operation during Week of September 26, 2010

9/26/10 & 10/2/10 - 11:00am-7:30pm

9/27/10 through 910/1/10 7:30am-7:30pm

Reservations

Reservations required. If you are interested in joining during our Farm to Chef Lunch on Wednesday, September 29th, from 11:00am-2:00pm, Please contact us at 203-254-4055 opt. 2.

Farm-to-Chef Harvest Celebration Menu

9/26/10: Butternut Squash Soup, Pasta Primavera, Whole Green Beans, Tomato Bruschetta Flatbread

9/27/10: Home Fried Potatoes, Honey BBQ Chicken Sandwich, Egg & Cheese Sandwiches, Cucumber, Tomato & Onion Salad, Roasted Acorn Squash with Honey and Maple Sugar, Tomato Bruschetta Flatbread

9/28/10: Potato Leek Soup, Apple Cobbler, Roasted Root Vegetables, Caprese Biggie Sandwich

9/29/10: Listed Below under Special Events

9/30/10: Gyro, Squash & Carrot Medley, Roasted Vegetarian Lasagna, Potato Salad

10/1/10: Baby Carrots, Farfalle with Wild Mushroom Sauce, Tomato Bruschetta Flatbread, Creamed Corn, Mashed Potatoes, 3 Cabbage Slaw

10/2/10: Roasted Apple Coffee Cake, Pork Cutlet with Roasted Peach and Honey Glaze, Onion Jam, Swiss Chard, Roasted Root Vegetable

Local Farms and CT Grown Ingredients Featured

Butternut Squash- Baggott Farms, East Windsor, CT

Pasta- Carla’s Pasta South Windsor, CT

Squash-Baggott Farms, South Windsor, CT

Green Beans-Fair Weather Acres Farms, Rocky Hill, CT

Tomatoes- Cecarelli, Northford, CT

Potatoes- Fuller Farms, Windsor, CT

Honey- Lamothe’s Sugar House, Burlington, CT

Eggs- Southern New England Eggs Franklin, CT

Cucmbers-Cecarelli, Northford, CT

Acorn Squash-Defrancesco & Sons, Northford, CT

Maple Sugar-Lamothe’s Sugar House, Burlington, CT

Apples-Lyman Orchards, Middlefield, CT- Blue Hills Orchard, Wallingford, CT

Pears- Lyman Orchards, Middlefield, CT

Turnips-Ferrari Farms, South Glastonbury, CT

Basil- Beckett Farm, Glastonbury, CT

Syrup-Lamothe’s Sugar House, Burlington, CT

Zucchini-Cecarelli, Northford, CT

Eggplant- Cecarelli, Northford, CT

Spaghetti Squash-Cecarelli, Northford, CT

Yogurt-Beltane, Lebanon, CT

Sour Cream-Guida, New Britain, CT

Savoy Cabbage- Windsor Farm Windsor, CT

Bi-Colored Corn-Baggott Farms, South Windsor, CT

Peaches- Blue Hills Orchard, Wallingford, CT

Swiss Chard-Cecarelli, Northford, CT

Suntan, Cherry & Banana Peppers-Defrancesco & Sons, Northford, CT

Romaine, Red Leaf & Green Leaf- Cecarelli, Northford, CT

Other products from local companies:

All of Milk is From Guida’s in New Britain, CT

Hen Turkeys- CT Meat Company LLC Manchester, CT

Pasta- Carla’s Pasta South Windsor, CT

Menu Pricing

Dining Hall door prices by meal are- breakfast $6.00, lunch/brunch $8.00, dinner $10.50

Connecticut Wines Offered

We do not serve wine but will be serving Currant Juice from CT Currant in Preston every day.

Special Events

Wednesday, September 29, 2010 Special Lunch to Promote Farm to Chef Program

Station Specials:

Entree Line Lunch:

Hen Turkeys, Corn on the Cob and Zucchini with Heirloom Tomatoes

Grill:

Grilled Portabella Sandwich

Deli:

Roasted Vegetable Baguette

Exhibition Station:

Egg & Cheese Sandwiches, Belgian Waffles-Fresh Whipped Cream, Fruit Comptes and Local Maple Syrup

Rotisserie:

Vegetarian Kabobs and Fingerling Roasted Potatoes

Vegetarian:

Eggplant Parmesan and Spaghetti Squash

Dessert:

Peach Cobbler

Green Gourmet to Go

2984 Fairfield Avenue

Bridgeport, CT  06605

203-873-0057

www.greengourmettogo.com

Hours of Operation during Week of September 26, 2010

Tues 11-5:30, Wed 11-5:30, Thur 11-6:30, Fri 11-5:30, Sat 10-2.

Reservations

Reservations are not required or recommended.

Farm-to-Chef Harvest Celebration Menu

Apple Curry Soup
Celeriac, Leek and Potato Soup
Roasted Beet Crostini
Butternut & Tempeh Stuffed Portobello Mushrooms w/Braised Sesame-Garlic Kale
Corn-Crusted Tofu Pot Pie
Multi-Grain Pumpkin Risotto
Acorn Squash Almond Cookies
Autumn Spiced Carrot Cake

Local Farms and CT Grown Ingredients Featured

Apples, beets, butternut squash, carrots, celeriac, broccoli, potatoes, kale, leeks, acorn squash (Sport Hill Farm, Easton, CT & Urban Oaks Organic Farm, New Britton, CT)

Goat cheese (Beltane Farms, Lebanon, CT)

Menu Pricing

GreenGourmetToGo food is for take out.  Prices for savory items range from $4 - $8, baked good range from $1.50 - $3.50

leFarm

Westport

Skinny Pines, LLC

220 Maple Road

Easton, CT  06612

203.727.8177

www.skinnypines.com

Hours of Operation during Week of September 26, 2010

Friday October 1

Reservations

Reservations required

Farm-to-Chef Harvest Celebration Menu

Seasonal green salad with seasonal produce and Beltane Goat cheese

Stuffed potenta with seasonal greens and Sankow Ricotta cheese

Pizza with seasonal items from SHF

Dessert:  Apple pie with apples from Lakeview Orchard served with fresh whipped cream from a local farm….

Local Farms and CT Grown Ingredients Featured

We will use Beltane cheese (Lebanon), Eaglewood Farm (Barkhamsted) pepperoni, Sankow’s Bever Brook Farm (Lyme) Ricotta, Sport Hill Farm (Easton) ingredients, Apples from Lakeview Orchard (Easton)

Menu Pricing

30 + Tax

Special Events

Skinny Pines, LLC will be co-hosting a dinner at Sport Hill Farm in Easton CT.  We will use fresh local ingredients from the farm for our pizza.  Minimum of 30 people and a maximum on 50.

Something Fishy Catering LTD

14 Depot Place

Bethel, CT 06801

(203) 722 2444 or (914) 572 5648

http://somethings.server313.com/

Hours of Operation during Week of September 26, 2010

Friday October 1st, 2010 starting at 6pm

We are a catering company so will be hosting a Friday price fixed menu showcasing CT farm products and our catering style. October  1^st 2010  6pm, Location : TBD

Reservations

Reservations required

Farm-to-Chef Harvest Celebration Menu

Cream of Mushroom Soup

Smoked Shiitakes, Holbrook Farm Braised Leeks, Ground Hazelnuts

Baby Endive Spoon

Holbrook Farm Salad

Holbrook Farm Baby Kale, Green and Red Leaf Lettuce, Purslane

Toasted Marcona Almonds, Caramelized Fennel, Maple Poached Dates, Orange Blossom Vinaigrette

Pan- Seared Tilden Seafood Diver Scallops

Grapefruit Zest, Burnham Farm Sweet Corn and White Truffle Risotto, Harrissa

Crispy Holbrook Farms Collard Frizz

Cinnamon-Cumin Rubbed Duck Breast

French Green Lentils, Blistered Plums, Larson  Farm Roasted Pumpkin, Caramelized Celery Root

Grilled Nectarine-Zinfandel Reduction

Grilled Greyledge Farm Grass- Fed Filet of Beef

Holbrook Farms Blue Potato Puree, Sautéed Broccoli Rabe, Holbrook Farm Chioggia Beet Chip, Horseradish Mousse

Cupcake Trio-Made from Holbrook Farm Eggs and Arethusa Farm Fresh Milk

“Tropical Fever” Banana Cupcake with Black Sesame Buttercream

“Castara” Coconut-Carrot Cupcake with Tamarind Buttercream

“Yucatan” Chocolate Chipotle with Orange Buttercream

Local Farms and CT Grown Ingredients Featured

Holbrook Farms, Bethel CT providing Leeks, Baby Kale, Lettuce, Purslane, Collard Greens, Blue Potato, Chioggia Beets, Chicken Eggs

Tilden Seafood, Litchfield CT providing Diver Scallops

Larson Farm, New Milford, CT providing Pumpkin

Greyledge Farm, Roxbury CT providing Beef Tenderloin

Burnham Farm, South Windsor CT providing Sweet Corn

Arethusa Farm providing Cream and Milk

DiGrazia Vineyards Brookfield CT- Wines

Menu Pricing

Price fixed menu $75 Dollars per person

Connecticut Wines Offered

DiGrazia Vineyards Wine provided by Spirits N Such Owner Rocky Patel

Stamford Yacht Club

Stamford

Sugar & Olives

21 1/2 Lois Street

Norwalk CT 06880

203.454.3663

www.sugarandolives.com

Hours of Operation during Week of September 26, 2010

Tuesday through Saturday 8am to 3pm, Wednesday, Thursday, Friday, Saturday 6pm supper,

Reservations

Reservations required

Farm-to-Chef Harvest Celebration Menu

“lobster on the farm”

lobster and sweet potato soup, vegan!

warm lobster chop salad, apples and calvados, mâché, minted ratatouille

“veggies in heaven”

leek and vermouth soup

three piles of love:

quinoa, kale and parlsey

amaranth and eggplant

heirloom grain medley and mushrooms

“honest pork belly”

eats, shoots, and leaves salad, pomegranate molasses vinaigrette

grass-fed, home-schooled, church-going pork, braised with pears and semi - sweet riesling wine

sweet turnip mash

“Caesar loves lime seared chicken”

lemon risotto and our favorite sauteed greens

Local Farms and CT Grown Ingredients Featured

Gazy Brothers Farm, Oxford, CT

Urban Oaks Farm, New Britain, CT

Two Guys From Woodbridge, Hamden,  CT

Fort Hill Farm, New Milford, CT

Laurel Ridge Farm, Litchfield, CT

Menu Pricing

All suppers are $30 including one glass of wine, and a cookie treat.

Connecticut Wines Offered

Haight  Brown Vineyard, Honey Nut Apple white wine and Semi-Sweet Riesling

Sharpe Hill Vineyard, Pomfret, CT, Reserve Chardonnay

The Unquowa School

981 Stratfield Road

Fairfield, CT 06825

302.336.3801

http://unquowa.org/

Hours of Operation during Week of September 26, 2010

M - F

Reservations

Reservations required

Farm-to-Chef Harvest Celebration Menu

Stuart Family Farm Hamburgers

Chilled Berry Soup, Unquowa Pickles, Local corn, Watermelon

Empanadas

Corn Chowder, Brown Rice, Black Beans, Broccoli, Brownie

Apples & Honey

Baby Heirloom Tomato Soup, Steel Cut Oat Bread

Local Farms and CT Grown Ingredients Featured

Ground Beef, Beef from Stuart Family Farm, Bridgewater, CT

Empanadas, Vegetables from Sport Hill Farm, Easton, CT

Honey & Apples, High Hill Orchard, Meriden CT & Red Bee Honey, Weston, CT

Baby Heirloom Tomato Soup, Assorted School Gardens in Fairfield County.

Menu Pricing

No Price

Connecticut Wines Offered

N/A

Special Events

Doing first demonstration at New Beginnings Family Academy with Chefs Move To Schools.

White Silo Farm & Winery

32 Route 37 East

Sherman, CT 06784

860 355 0271

www.whitesilowinery.com

Hours of Operation during Week of September 26, 2010

Sunday 9/26 from  11 to 6. Friday 10/1 from 5 to 8 PM, Saturday 10/2 from 11 to 6.

Reservations

Reservations are not required or recommended.

Farm-to-Chef Harvest Celebration Menu

Honey Roasted Rhubarb Salad

Turkey Sandwich with White Silo Farm Black Currant Mustard

Blackberry Panna-Cotta

Chocolate Mousse with Raspberry Sauce

Local Farms and CT Grown Ingredients Featured

Raspberries, Blackberries, Rhubarb grown on our farm

Black Currant Mustard produced in our farm kitchen

Menu Pricing

$6 per item

Connecticut Wines Offered

Our own wines - Rhubarb, Blackberry, Raspberry and Black Currant

Special Events

Pick your own Raspberries and winery tours

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For Immediate Release

SUSTAINABLE FOOD AND BEVERAGE PIONEERS INCLUDING DRESSING ROOM FOUNDER MICHEL NISCHAN FEATURED AT TWO-DAY LIVE GREEN CONNECTICUT! FESTIVAL

—

NORWALK, CT - (August 16, 2010) - Scot Weicker and Daphne Dixon, co-founders of Live Green Connecticut! announced a partial list of featured guests and a sampling of the newest exhibitors for the September 18^th-19^th Festival to be held at Taylor Farm Park in Norwalk.

• 

  Michel Nischan, Founder & CEO of Wholesome Wave

  Michel Nischan, Dressing Room restaurant owner and founder, James Beard award-winning cookbook author and chef, sustainable food pioneer and CEO of the non-profit Wholesome Wave. Michel will be speaking at 1:00pm on Saturday, September 18th and signing his latest book, “Sustainably Delicious: Making the World a Better Place, One Recipe at a Time.” For a complete profile of Michel Nischan, click here.

• The Westport Farmers’ Market is bringing the market to the festival! Bring your reusable bags to shop for CT Grown fruit and produce and specialty foods like cheese, granola, coffee and tea.  Lunches featuring locally grown meats, poultry, cheeses, vegetables and fruits are available from market vendors Sugar & Olives, Boxcar Cantina and Skinny Pines.

• Special screening of the documentary film Vanishing of the Bees at 1 pm on Sunday.
  

• 

  Marina will be signing her book "Honeybee: Lessons from an Accidental Beekeeper", which made the Washington Post's "Books We Love 2009" List

  Marina Marchese, Red Bee Honey Founder, Beekeeper and Author will be speaking on Sunday, September 19^th at 2:30pm following the screening of Vanishing of the Bees. Brush up on your honeybee and honey facts because 20 lucky audience members who correctly answer Marina’s trivia questions each will win a bottle of her artisan honey courtesy of Whole Foods Market Westport. The Martha Stewart Blog just posted a story about Marina & Red Bee Honey! For a complete profile of Marina Marchese, click here.

• Newman’s Own,  Ducky Life Tea, Yumnuts and Catch a Healthy Habit have joined the list of exhibitors.

• Peace Tree Desserts and Taste by Karla Sorrentino will be serving their delicious foods using local ingredients. Peace Tree Desserts offers lovingly crafted desserts made using local ingredients and environmentally conscious practices to Fairfield County and the surrounding areas.

• Planet Fuel will be sampling and exhibiting delicious, low-sugar, organic juices for kids with no preservatives, additives or refined sugars. A portion of proceeds from Planet Fuel product sales goes to conservation groups working hard to protect habitats around the world.

• Snow Natural Soda + Vitamins All the fun, exuberance and delicious indulgence of soda without any of the unhealthy ingredients. Samples will be available.

• Analiese Paik, Founder of the Fairfield Green Food Guide, will be sharing information about the upcoming Farm-to-Chef Harvest Celebration Week sponsored by the CT Dept. of Agriculture. Sugar & Olives, Boxcar Cantina and Skinny Pines, mentioned above, are all participating in this special event highlighting the quality and diversity of CT Grown to be held during the week of September 26-October 2, 2010.

Weicker and Dixon stated: “We are so proud to have all of these wonderful businesses and organizations participating in Live Green CT!  We are showcasing the best of Connecticut and there is a lot of excitement from our exhibitors and speakers. The message of our event is spreading, and people throughout the state are talking about it and looking forward to joining us September 18^th and 19^th at Taylor Farm Park in Norwalk.

Live Green Connecticut! will take place at Taylor Farm Park in Norwalk, Connecticut September 18^th and 19^th. Featured attractions and exhibits include marine ecology and nature center exhibits, wind and solar displays, farmer’s market, hands-on kid’s activities, environmental and conservation organizations and speakers, alternative fuel vehicles, landscape and garden centers, green careers and education, eco-art, eco-fashion, entertainment, food and beverages, the SoundWaters Schooner and so much more!

Proceeds of Live Green Connecticut! will benefit the Norwalk Seaport Association, SoundWaters, Norwalk River Valley Trail and the Calf Pasture Beach Wind Power Project.

Live Green Connecticut! will be a fun-filled two day festival which will promote education, business, non-profit organizations, green technology, recycling, conservation, health and wellness, climate protection and sustainable living.  Eco-friendly businesses will showcase their green products and services. Individuals and families will come away with money saving ideas and tax incentive opportunities.

In order to be environmentally sensitive, Live Green Connecticut! has established an interactive website for the schedule of events, exhibitor information, registration and news leading up the festival.  Please visit: www.livegreenct.com.

#

For more information on the festival, please contact:

Scot Weicker & Daphne Dixon, Co-Chairs
W: (203) 536-9377/(203) 536-4695
Email: info@livegreenct.com

Live Green Connecticut!
P.O. Box 59
Old Greenwich, CT 06870
203-536-9377
203-698-1766 (fax)
info@livegreenct.com

For media inquiries, please contact:

Peter Barhydt

Aberdeen Associates, Inc.

W 203-618-1709

C 203-252-4768

Peter.Barhydt@AberdeenAssociates.com

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Today Analiese Paik, Founder and Editor of the Fairfield Green Food Guide, was a guest on WTNH’s Good Morning Connecticut show with host Ted Koppy where she discussed the America’s Favorite Farmers’ Market Contest, the 2nd Annual Easton Farm Tour, and The Farmer’s Cow’s just released, made-from-scratch line of premium ice creams.

(Bracelets courtesy of 3-OMjewels.com)

Do you love your farmers’ market?

America’s Favorite Farmers’ Market Contest, run by American Farmland Trust, concludes on August 31 so vote now for your favorite market. Not a single CT farmers’ market is among the top 20 right now so your vote matters!

Know Your Farmer, Know Your Food!

It’s a beautiful day to head over to Easton for the 2nd Annual Easton Farm Tour being held from 10-2 thanks to Citizens for Easton. Start this self-paced, self-guided tour at the Firehouse Green where you can enjoy a slice of wood fired pizza with local toppings and listen to  live banjo music before  picking up an Easton Farm map to plan your visits.

There are 12 farms participating in the tour, many of which are planning special activities for the day. Top picks: Gilbertie’s Herb Gardens, the largest grower of USDA Organic herbs in the US, and Sport Hill Farm, an organic family farm with a CSA and brand new barn where you can shop for just picked produce, eggs, honey and honey products from Red Bee Honey in Weston, fresh-baked artisan bread from Fairfield Bread Company, granola from the Unquowa School, locally-grown fruit, and local grass-fed beef.

It’s August and one of the best ways to cool off is with a refreshing bowl of local, premium ice cream!

The Farmer’s Cow has just released their made-from-scratch line of premium ice creams. Available in eight different flavors at Stop ‘n Shops throughout the state, these ice creams are made the old-fashioned way, with farm-fresh ingredients including milk and cream from the Farmer’s Cow cooperate of six family-owned dairy farms, plus real fruit and sugar and no artificial flavors,  colors or stabilizers. No preservatives are used and in some cases, organic ingredients represented the best choice to reach these goals, like the organic cookies in the Cookies ‘n Cream ice cream.

The Farmer’s Cow held an ice cream naming contest and the lucky CT residents who won each received 20 pints a month for three months of the flavors of their choosing! Over 3,000 names were submitted and eight were chosen, one for each flavor. Winners of the ice cream naming contest include a 90-year-old woman who named Black Raspberry Moo Chocolate Chip. The winning names are: Hay! Hay! Hay! Vanilla, Cow Barn Chocolate, Farm Stand Cherry Vanilla, Fields of Mint Chocolate Chip, Black Raspberry Moo Chocolate Chip, Milking Time Cookies & Cream, Heifer Nutter Peanut Butter Cup, and Up Early Coffee.

The Farmer’s Cow is a cooperative of six family-owned dairy farms in CT supplying milk, cream, half and half, eggs, seasonal beverages and now 100% made from scratch ice cream to CT retailers. These family farms are:

1.       Fairvue Farms, Woodstock (NE “Quite Corner” of CT) Windham County

2.       Hytone Farm, Coventry (Tolland County)

3.       Mapleleaf Farm, Hebron (Tolland County)

4.       Fort Hill Farms, Thompson (NE “Quite Corner” of CT) Windham County

5.       Cushman Farms, Franklin (New London)

6.       Graywall Farms, Lebanon (New London)

When combined, these dairy farms  comprise 10,000 acres of farmland, 40 percent of which is woods, wetlands and wildlife habitat according to Robin Chesmer, Managing Director of The Farmer’s Cow. “We crop 6,000 acres for dairy farming - grassland, pasture and crop land. It takes two acres of land to feed one cow”  explains Chesmer.  “We place a lot of emphasis on conservation. Cow manure is used to fertilize the fields and we grow cover crops to reduce soil erosion from water and wind, which also serves as green manure.”

When asked about what the cows eat, Chesmer underscored that “the cows eat what’s grown on the farms including timothy, clovers, alfalfa and corn, not sweet corn. We feed the whole plant to the cow after it’s chopped up and fermented to make silage. Grasses are grown to make dry hay and they are on pasture when weather permits. The cows like it cool, around 30-40 degrees.”

“Our cows are not administered any growth hormones (rBST) and there is  no routine use of antibiotics and no antibiotics in the feed” stressed Chesmer. “When an animal has an infection or respiratory problem, it is segregated from the herd and may have to be treated with antibiotics. The milk is sampled to make sure there are no antibiotics present” before she is returned to the herd.

The milk is so fresh and rich tasting, even the skim and low-fat versions, and I wondered why. Could it simply be that it reached stores within 24-48 hours of being packaged? When I asked Robin Chesmer why their milk tastes so good he explained that “most milk available at retail is pasteurized by heating the milk to 270 degrees. The  Farmer’s Cow uses a traditional method which only heats the milk and cream to 164 degrees. We believe this affects the taste of the milk and certainly gives it a shorter shelf life. Also, the half gallon size milk is packaged in paper cartons with screw caps to seal out refrigerator odors. It’s more expensive than plastic bottles, but I think it tastes better.”

The Farmer’s Cow milk is widely available at CT retailers including small independent stores, Stop ‘n Shop, Big Y, and Whole Foods and is served in restaurants, inns and schools throughout the state. Click here for a complete list of retailers. Currently, their ice cream is available exclusively at Stop ‘n Shop stores throughout the state. The full product line includes: milk, cream, half and half, eggs, iced tea, lemonade, apple cider, and ice cream.

The Farmers’ Cow will be sampling their ice creams around the state so be sure to follow the Fairfield Green Food Guide to hear about these special events.

Robin Chesmer and the other members of The Farmer’s Cow run a transparent operation. Anyone can visit the farms during their regularly scheduled tours and special events and see firsthand the cows that produce the milk. Click here for Upcoming tours and events at The Farmers’ Cow

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The Greenwich Historical Society is featuring a series of Green Market Dinners at the Barn. Please RSVP early because this event features guest speakers that are sure to draw a crowd.

A Conversation with Jill Isenbarger and Jack Algiere of Stones Barns Center for Food & Agriculture
Friday, September 10
Cocktail Reception: 6:00 – 7:30 pm.
Dinner: 7:30 pm

Well into the twentieth century, Greenwich was known for growing everything from oysters to onions. Is local farming still important? Join Jill Isenbarger, Executive Director of Stone Barns Center for Food and Agriculture and Jack Algiere, “Four-Season” Farm manager, as they explain why growing food close to home is essential for our own health as well as that of the environment. Then join us for a delicious Green Market Dinner in the Barn featuring a three-course dinner with wine by our own homegrown chef Jeff Pandolfino.

Stone Barns educates the public about farm-to-table connections by simultaneously serving as a farm, kitchen, education center and “laboratory. ”Stone Barns also sources the famous on-premises Blue Hill Restaurant, which “showcases the farmers’ year-round activities by bringing the field to the plate.”

$25.00 Cocktail Reception Only
$85.00 Cocktail Reception and Dinner
Group tables available. Space for dinner is limited.
For reservations, call 203-869-6899, Ext. 10

Greenwich Historical Society
39 Strickland Road
Cos Cob, CT 06807

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On any given day surprises await at the Double L Market in Westport. These are surprises of the local-organic variety. A hidden gem located in the same cluster of stores as Flower Fall, this boutique green grocer has a heart and soul. Partners Lloyd and Michael will tell you the provenance of every fruit and vegetable in the store and the story behind it.

This week I was too slow to respond to a message about local figs and missed them entirely. No surprise that a rare treat like that would go quickly. I was delighted to find some fresh-picked cranberry beans and super-sweet corn from Cheshire, local shallots, organic peaches from Pennsylvania, and the fattest, juiciest raspberries of the season. Cranberry beans, aka shell beans, cook quickly and are fantastic with corn and squash, tossed with pasta (pasta e fagioli), or used in a soup.

And the fun won’t end once the summer is over. According to Lloyd, farms that extend the summer growing season into the late fall and begin the spring season early with the help of hoop houses, greenhouses and cold frames will continue to supply them with local-organic vegetables for their discerning customers.

The Double L Market is located at 730 Post Road E. in Westport, just across the street from the Toyota dealership and in the same shopping plaza as Flower Fall. Open 7 days a week from 9-6.

Related posts:

A Beloved Farm Stand Reinvented: The Double Market

On the sweltering hot morning of Wednesday, August 4, Wholesome Wave Founder and CEO Michel Nischan, Bridgeport’s Mayor Bill Finch and Bill Quinn, Acting Director of the Department of Health and Social Services celebrated the return of the Park City Harvest farm stand at the Bridgeport Health Department with guests and the supplier of the produce, farmer Nelson Cecarelli of Cecarelli Farm in Northford, CT. The market was begun last year and is one of two Park City Harvest farm stands operating this year; the other is located at St. Vincent’s Hospital.

Large numbers of residents showed up, some bused in from area senior centers, to purchase fresh, healthy, locally grown produce and fruit that is affordable. Thanks to a generous grant provided by an anonymous donor advised fund at the Fairfield County Community Foundation, anyone purchasing fresh fruit and vegetables at the farm stand with  food stamp SNAP/EBT benefits, WIC farmers market checks, senior WIC farmers market checks, cash and WIC cash value vouchers automatically has their value doubled. The Wholesome Wave Double Value Coupon Program has proven to be so effective that it now operates in 20 states nationwide.

During his speech Mayor Bill Finch underscored the importance of the Park City Harvest farm stands to the city. “We’re watering a food desert” and “getting good food to our people. Connecticut has neglected our cities and plowed under our fields and this is turning that around.” The Mayor cited his BGreen 2020 sustainability initiative and identified the market as part of his “vision for the future.” He was careful to thank all the people and organizations who collaborated on the initiative and called Michel Nischan “a great guy who’s doing great things for our people.” He even thanked the guests and received cheers when he announced “The more people who show up at events like this, the more politicians in other parts of the state and country will pay attention.”

According to a press release issued by Wholesome Wave:

Bridgeport farm stands run every Tuesday at the St. Vincent’s Medical Center on 2800 Main Street from 12:00pm to 5:00pm and every Wednesday at the Bridgeport Health Department on 752 East Main Street from 9:30am to 2:00pm. There is free parking in both locations, and the farm stands will be open rain or shine. Cecarelli Farm will serve as farm stand manager for both sites this year.  The 2010 farm stand season marks the second year that Wholesome Wave’s Double Value Coupon Program will be available at these two Bridgeport markets.

For more information call (203)576-8046 or visit parkcityharvest.org.

August 1-7 is National Farmers’ Market Week so head out to your favorite farmers’ market this week to celebrate. We in Fairfield County have a wide variety of choices thanks to tremendous growth in farmer’s markets over the last few years. Many of these markets are listed on this site’s home page and Buying Guide.

How will you celebrate this week? Maybe try a new vegetable or visit a new market? How about voting for your favorite market in the American’s Favorite Farmers’ Market Contest? Cast your vote now because voting ends on August 31.

Worried about buying more than you can eat? Preserving the harvest is simpler than you think. To learn some simple ways to freeze, dry, pickle and preserve your herbs, vegetables and fruits, click here.

Press Release Dated Tuesday, July 6

The Greater Danbury Farmers’ Market Community Collaborative (DFMCC) today announced a major initiative to promote health and nutrition while expanding opportunities for families with limited resources to obtain local fresh foods.

On July 9, the collaborative will kick off with the opening day of the season for the CityCenter Danbury Farmers’ Market.  The market is open every Friday from 11 a.m. to 4 p.m. through Oct. 29 in Kennedy Park at the corner of Main Street and Kennedy Avenue. The market offers Connecticut Grown fruits and vegetable from several farmers including the New Milford Youth Agency. Shoreline shellfish, fresh trout, flavored oils and other specialty food items are also available. This year, an added feature is the presence of Housatonic Valley Cultural Alliance (HVCA) artists who will be participating in ‘plein air’ painting while displaying their artwork for purchase during market hours.

The collaborative is composed of more than 20 local private, public and non-profit organizations dedicated to expanding utilization of the Danbury Farmers’ Market, encouraging access to fresh foods by all members of the community and enhancing health promotion efforts to prevent chronic diseases such as obesity and diabetes.

Born out of the desire to provide equitable access to fresh fruits and vegetables for all in Danbury, promote health and nutrition, help sustain Connecticut farmers, and increase economic development downtown, the program will combine funding to enhance the purchase of healthy foods by recipients Federal food assistance programs. By accepting EBT cards for those on the Supplemental Nutrition Assistance Program (SNAP) and providing dollar to dollar matches for those of SNAP and the Farmers’ Market Nutrition programs for WIC and Seniors, the DFMCC will enhance the purchasing power of the community’s most needy and encourage the buying of fresh fruit and vegetables. Additionally, nutrition education and health screening services will also be available to promote and reinforce the importance of making healthy choices.

CityCenter Danbury Executive Director Andrea Gartner, whose organization serves as the farmers’ market manager, stated:  “We are excited to be part of this cooperative effort that will encourage economic activity in downtown Danbury while addressing serious social and health needs in the community.  This idea started among three of us looking to really have an impact in the community and it has truly blossomed. It speaks volumes about what we can accomplish when we work together. We are especially grateful for the support of our financial sponsors:  Fairfield County Community Foundation, the Housing Authority of the City of Danbury and the Danbury Housing Partnership. “   Gartner noted that CityCenter Danbury will donate the services of a staff member to help manage the program.

The program builds on a successful pilot program introduced by Peggy Zamore in 2009 through the Wholesome Wave Foundation in response to a large increase in demand for SNAP benefits in the Danbury area and increasing concern about the need to address health issues associated with diabetes and childhood obesity. Additional financial benefits offered under the program will increase the ability of SNAP, WIC and Senior Farmers’ Market Nutrition Program recipients to purchase fresh foods at the Danbury market by providing dollar for dollar matches.  Complementing this effort will be food education, health cooking demonstrations, health screenings, fitness and wellness activities and a variety of arts and cultural experiences designed to promote an engaged, healthy and active lifestyle.

Danbury Housing Partnership Chairman Mark J. Nolan applauded the collaborative’s effort:  “This innovative initiative will give an economic boost to our downtown while addressing the nutrition and health needs of vulnerable populations in our community as called for in Danbury’s Ten-Year Plan to End Homelessness.” Mr. Nolan singled out the Partnership’s Social Services Co-Chair Denise Valeri for her efforts in working on this project.  Mr. Nolan also noted the efforts of Partnership Vice-Chair M. Carolyn Sistrunk as well as Board Chairman Domenico Chieffalo of the Housing Authority of the City of Danbury for their support of the program.

An anonymous donor with a fund at the Fairfield County Community Foundation (FCCF) is the major financial contributor to the project, with additional funding coming from the Danbury Housing Partnership and the Housing Authority of the City of Danbury.    The Fairfield County Community Foundation promotes the growth of community and regional philanthropy to improve the quality of life throughout Fairfield County. Individuals, families, corporations and organizations can establish charitable funds or contribute to existing funds. The Foundation also provides philanthropic advisory services, and develops and leads initiatives to tackle critical community issues. It is in compliance with the Council on Foundations’ national standards for community foundations. The Foundation has awarded over $110 million in grants to nonprofits in Fairfield County and beyond. For more information, visit www.fccfoundation.org.

“The Farmers’ Market in Danbury has many positive impacts. It brings people to downtown Danbury and provides fresh produce from local farms to area residents, including low-income residents and senior citizens,” said Karen Brown, Vice President of Programs at the Fairfield County Community Foundation. “We are also impressed with the number of local nonprofits working together to make this another successful season. The Foundation is pleased to be a member of the Collaborative.”

The public is encouraged to attend the market’s grand opening on July 9, and to support our local farmers by patronizing the market throughout the summer season.  A short program will begin at 10:45 a.m. introducing the Danbury Farmers’ Market Community Collaborative and the Farmers’ Market will begin at 11 a.m. with the ringing of the opening bell.

Donations to Danbury Farmers’ Market Community Collaborative can be made through The United Way of Western CT, 85 West Street, Danbury, CT 06810. Further information on events and activities connected with the Danbury Farmers’ Market will be posted online at www.citycenterdanbury.org.  For more information please call the CityCenter Danbury office at 203-792-1711.

The Citizens for Easton (CFE) in Easton, Connecticut, will be hosting its 2^nd Annual Easton Farm Tour on Saturday, August 14 from 10 am to 2pm. Come and enjoy the many farming delights that Easton has to offer and learn where your food comes from.

This free event begins at the Easton Firehouse Green, One Center Road, Easton, CT 06612. Here visitors pick up a copy of the Easton Farm Map which will serve as the road map and pass to events scheduled at participating farms.

CFE will be joined  on the green by other Easton organizations:

-Aspetuck Land Trust

-Easton Garden Club, creators and sponsors of the Easton Farm Map - “Easton is a Farmers’ Market”

-Easton Historical Society, providing a look at  farming was like 100 years from the Easton Historical Society.

This year, Skinny Pines - an Easton-based purveyor of wood-fired pizzas - will be on site with their mobile wood-fired oven.

So, come and meet us at the green, have lunch, listen to music and begin your tour.

For more information visit the Easton Farm Tour Website at:  http://eft.personalcyberspace.com

Event:                  2^nd Annual Easton Farm Tour

Dates:                   August 14, 2010

Times:                   10 am - 2pm

Location:              Easton Firehouse Green, 1 Center Road, Easton, CT 06612

More info:          http://eft.personalcyberspace.com

Jean Stetz Puchalski and Lori Cochran

Co-Chairs, Easton Farm Tour

farmtour@personalcyberspace.com

203-541-5515

Feeney Farm will be hosting its first in a series of three “Volunteer Days” at the Fairfield Community Garden (FCG) on Saturday, July 31st from 8 - 11 am. Volunteers will be weeding, digging and preparing the soil for Swiss chard, kale, carrots and brussell sprouts. All produce will be harvested in the fall and donated to Fairfield cancer patients and survivors.

Feeney Farm, a start-up farm in Fairfield whose aim is to grow and donate vegetables to those in the community suffering from cancer, plans to provide  50-100 Fairfield cancer patients and survivors 50% of their recommended daily vegetables intake during the months of June through October. Feeney Farm officially starts in 2011, but will be growing produce in a plot at the FCG located in Drew Park in Fairfield.

If you’re interested in volunteering this Saturday, fundraising or getting involved, contact Margaret Feeney at  margaretmaryfeeney@gmail.com or visit www.feeneyfarm.org. Feeney Farm is also on Facebook.