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

Fall Programs

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

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

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

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

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MEDIA ALERT for August 2010

CONTACTS:

Alison Goldstein for Wholesome Wave: 646.695.7040, Alison@rosengrouppr.com

Julie Droege-Thorpe for Whole Foods: 617.803.5055, Julie.droege-thorpe@wholefoods.com

Whole Foods Market^® Partners with Bridgeport-Based Nonprofit Wholesome Wave for Donation Matching Effort

Nation’s Leading Natural Grocer Works to Nourish Connecticut Neighborhoods

WHAT: Whole Foods Market stores in Connecticut are working with local consumers to raise funds for Wholesome Wave in partnership with National Public Radio (NPR).  Bridgeport-based Wholesome Wave, a nonprofit organization whose mission is to make healthy, affordable locally grown foods available to communities that would otherwise not have access to them, will receive a dollar from Whole Foods for every dollar a customer donates to NPR.  Throughout the month of August, Whole Foods Market will match up to $4,000 in customer donations.

WHEN:          August 1-30, 2010

WHERE: All seven Whole Foods Market locations throughout Connecticut:

• West Hartford locations
• Glastonbury
• Milford
• Darien
• Westport
• Greenwich

WHY: The nation’s leading natural and organic grocer is rallying the Connecticut community to support Wholesome Wave, a nonprofit with a national reach.

Since its founding in 2007, Wholesome Wave has inserted itself deep into rural and urban communities in need of nutritional and economic viability via its hallmark Double Value Coupon Program, which incentivizes the purchase of fresh fruits and vegetables by doubling the value of food stamp dollars at participating farmers markets throughout the country.

This August, Wholesome Wave launched the Fruit and Veggie Prescription Program, an initiative for at-risk consumers to exchange healthcare provider-generated “prescriptions” for local fresh fruit and vegetables at participating farmers’ markets.

FOR MORE INFORMATION ABOUT WHOLESOME WAVE, PLEASE CONTACT ALISON GOLDSTEIN AT ALISON@ROSENGROUPPR.COM or 646.695.7040

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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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Please join me at the September 15, 2010 screening of DIRT! The Movie at Pequot Library sponsored by the Fairfield Organic Teaching Farm.

Made from the same elements as stars, plants, and human beings, dirt is very much alive. Narrated by Jamie Lee Curtis, DIRT! The Movie introduces viewers to soil’s fascinating history and explores Earth’s most underappreciated and valuable source of fertility. This insightful film tells the glorious story of the material beneath our feet - from its miraculous beginning to its tragic degradation. More than a film, it’s a call to action.

In addition to the watching this wonderful film, we will honor members of our community who have strived to make a difference in sustainable organic practices.  Our Hummingbird Awards will be presented following the film.

Watch the trailer

BUY TICKETS NOW

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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

Meet Authors Melissa Pellegrino & Matthew Scialabba

The Italian Farmer’s Table: Authentic Recipes and Local Lore from Northern Italy

Wednesday, August 11th, 7-8:30 pm

The Italian Farmer’s Table is a sumptuously illustrated cookbook featuring authentic recipes from more than thirty working family farms in northern Italy. These agriturismi provide room and board to travelers and offer cuisine that epitomizes the farm-fresh movement underway in the United States, the United Kingdom, and beyond. Visitors come from all over Europe and North America to indulge in such delights as fresh ricotta cheese made the same morning, prosciutto from free-range pigs, and organic vegetables picked minutes before serving.

Professional chefs Matthew Scialabba and Melissa Pellegrino have transcribed 150 northern Italian recipes from these family farms - including many that are seldom found in cookbooks outside of Italy. Full-color photographs and anecdotes about the farms and their residents bring Italy’s glorious countryside to life and illustrate such recipes as Swiss Chard and Ricotta Tarts, Lavender Encrusted Chicken with Pancetta, Fried Butternut Squash Ravioli, and Goat Cheese Gnocchi with Walnut Butter Sauce.

Come to the Wilton Library on Wednesday, the 11th, to learn from and about Matt and Melissa.  Their slide show is as much travelogue as gourmet delight! They’ll narrate their experiences in Italy and talk about the resulting cookbook.  We’ll have the books available for purchase and signing - what a terrific gift for any kitchen! Registration is highly recommended.

Wilton Library ~ 137 Old Ridgefield Road ~ Wilton, CT

In the heart of Wilton Center

Call 203.762.3950, x234 for more information.

Our Mission: Informed and inspired minds; enriched and connected lives

Our Vision: A lifetime of discovery at the heart of our community

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.

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.

The Litchfield Saltwater Grille

Farm to Table Inspired Wine Dinner Series

presents…

March Farms Dinner (Bethlehem, CT)

featuring Certified Biodynamic Benziger  Wines

on Sunday August 8th at 3pm

Chef Albert Clugston III will prepare a five course farm fresh menu paired with four certified sustainable Benziger wines.  The menu will feature:

March Farms peaches, plums, nectarines, corn, blueberries, tomatoes, broccoli, and more!  As well as Local…

Farm Fresh Eggs, (Windswept Farm, Litchfield)

Arethusa Farm Dairy Products, (Litchfield)

Bantam Bread, (Bantam)*  Beltane Farm Artisan Cheese, (Lebanon)

Percy Thompson Meadows (Bethlehem)

Urban Oaks Organic Farm, (Kent) * Mountain View Farm (Kent)

Percy Thomson Meadows Farm (Bethlehem)

Mountaintop Mushrooms, (Waterbury) * Local Grass Fed Beef

Chef Albert Clugston III’s Organic Garden, ( Litchfield)

Call now for reservations 860-567-4900

Click here to learn about Benziger’s Green Farming practices.

Click here to view the complete menu.

The Litchfield Saltwater Grille

fine FOOD • WINE • ATMOSPHERE at its best

IN THE NEWS:

Pick up your copy of this months issue of Connecticut Magazine!

The cover story “Farm Dinners,”  by Elizabeth Keyser features

The Litchfield Saltwater Grille’s Farm to Table Dinner Series as one of Connecticut’s up and coming in this new trend.

Brett Clugston is invited to Fox CT to discuss the upcoming dinner series.  Check out the beautiful March Farms Tomatoes in the segment.

Click here to watch.

26 Commons Drive, Route 202, Litchfield, CT 06759

860.567.4900 swgcorporate@optonline.net

www.litchfieldsaltwatergrille.org

www.connecticutcaterers.org

This Saturday, July 24, 2010 is …

NATIVE & HONEYBEE DAY

At Audubon Greenwich

Enjoy an afternoon at Audubon Greenwich this Saturday when the local beekeepers harvest honey and the Audubon screens two ground-breaking films that investigate answers to what is causing the colony collapse disorder (CCD) in honeybee colonies. Below are all the details about the day’s  events. Note: RSVPs for the films are required b/c the space is limited!

Honey Harvesting: With the Backyard Beekeepers Association

11:00 am - 4:00 pm

Visitors are invited to stop by to see how the honey is taken out of the hive and bottled. Help “spin” the honey from the wax combs. Honey may also be available for purchase (while supplies last). All ages. No charge. No RSVP required. Downhill in the red barn. Sponsored and staffed by the Backyard Beekeepers Association.

Film Screenings: ‘Vanishing of the Bees’ & ‘Nicotine Bees’

4:00-7:00 pm

A double-feature of films dedicated to the native bees and honeybees we all depend on.

In 2005-2006, something happened and a sharp, catastrophic collapse of bee colonies in dozens of countries occurred simultaneously. This was unlike anything seen before, even by the oldest beekeepers in the U.S., Canada and Europe. And contrary to popular belief, the jury is not out on what happened. It seems that bees are now being bombarded by pesticides made of synthetic nicotine that is bonded with cyanide. This new material hit the market in 1995 and in 2005, when the patents expired, many companies around the globe released their versions of the same chemicals. Ever since, bees and other insects have been paying the price for this new class of poison. And since these systemic pesticides spread throughout the whole plant (pollen, nectar, leaf, etc.), there is no escape for honey bees or the hundreds of other native bee species that plant depend on for pollination. So, … Come learn what the world’s top beekeepers and scientists have discovered since CCD started and then you can decide for yourself what the causes of honeybee die-offs are.

Space is limited. Advance tickets required. RSVP to Jeff at 203-869-5272 x239. Just $15/person includes admission to both films and refreshments that will include ‘mead’ wine (made from honey) and bee-inspired snacks between movies.  PLUS - DVD copies of ‘Nicotine Bees’ will be available for purchase for just $15.

Vanishing of the Bees is a 2009 documentary film by Hive Mentality Films & Hipfuel Films, directed by George Langworthy and Maryam Henein. The film is touted as the most important film since An Inconvenient Truth and takes a piercing investigative look at the economic, political and spiritual implications of the worldwide disappearance of the honeybee. The feature-length documentary narrated by Oscar nominated actress Ellen Page examines the current agricultural landscape and celebrates the ancient and sacred connection between man and honeybee.  The story centers around the sudden disappearance of honeybees from beehives around the world, caused by the poorly understood phenomenon known as Colony Collapse Disorder or CCD. Although the film does not draw any firm scientific conclusions as to the precise cause or causes of CCD, it does suggest a link between the Neonicotinoid group of pesticides and CCD. NOTE: THIS WILL BE THE FIRST PUBLIC SCREENING OF THIS FILM IN THE U.S.A. PRESS CONTACT FOR THIS FILM: Maryam Henein at 323-640-9710.

Nicotine Bees is a 2010 documentary film by Kevin Hansen. The goal of the film is to get to the truth about why the honeybees of the world are in big trouble, and why our food supply is in trouble with them.  The answers are clear - and have been for several years. They filmed on 3 continents to find out the real reasons why bees are in catastrophic decline - and why many people don’t want the real story to be told. The answers have been right in front of us: the worldwide, simultaneous die-off’s of honeybees - with a strange set of behaviors seen everywhere. With the continuing bee collapse, one third of our food supply is at risk - yet despite the clear-cut scientific data, especially from Europe, in news reports this is issue is still called “mysterious.” The answers are clear-cut from evidence from Europe and the US, from observations of similar effects from Europe to Canada to India, and in dozens of states across the US. The film systematically rules out the other possible causes of this massive die-off to find the one underlying explanation that really works: all over the world, at the same time, with the same bizarre behaviors: bees simply leave their precious honey and young bees behind. They don’t come home and Nicotine Bees is ready to show what has happened. PRESS CONTACT FOR THIS FILM: Kevin Hansen: 505-818-7217.

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FOR MORE INFORMATION ABOUT THE FILMS AND THE ISSUES SURROUNDING NICOTINE-BASED PESTICIDES, VISIT:

www.nicotinebees.com & www.vanishingbees.com

FOR SCIENTIFIC REFERENCES ABOUT THE EFFECT OF NICOTINE-BASED PESTICIDES, VISIT:

http://pierreterre.com/page/critical-evidence

Audubon Greenwich

613 Riversville Road
Greenwich, CT 06831
Phone 203-869-5272
Fax 203-869-4437