Ark of Taste Honeys: A Lecture and Educational Tasting
With Author and Honey Sommelier Marina Marchese
Culinary Demonstration and Tasting with Chef Silvia Baldini and
Heirloom and Ark of Taste Food Discussion with Analiese Paik
From 6:30-8:30 pm
$25 per person; RSVP online at CarriageBarn.org
It’s that time again, the magical season for maple sugaring that runs from the beginning of February until the end of March in New England. Since maple syrup is produced only in northeastern North America, this is a great opportunity to experience the uniqueness of winter farming. Events at farms and land trusts from Greenwich to Redding aim to educate, so choose the level of involvement that’s right for you.
Governor Dannel P. Malloy and Lieutenant Governor Nancy Wyman today announced that Connecticut is one of eight states selected by the United States Department of Agriculture (USDA) to participate in the Pilot Project for Procurement of Unprocessed Fruits and Vegetables. The program is provided for under the federal Agricultural Act of 2014, also known as the Farm Bill. Under the program, Connecticut will be able to increase its purchases of locally grown fruits and vegetables for its state-assisted school meal program.
Each holiday season we look for special gifts under $25 for the teacher, babysitter, music instructor, tutor, coach, mother’s helper, massage therapist and anyone else who’s been especially kind, thoughtful, and helpful during the year. Everyone loves the gift of fine food and Olivette is a convenient destination for buying a wide selection of epicurean gifts under $25,
BRFM presents a hoot of a celebration for our closing farmers market of the 2014 season. Join us on October 25th for the last of the harvest at the Black Rock Farmers Market from 9-1pm. Stay for an afternoon of celebration at our Harvest Hootenanny featuring local food, local breweries, and live music, from 1-5pm.
Westford Hill Distillers, a craft distiller located in Ashford, Connecticut, has been invited by the Smithsonian Institution to help kick off FOOD in the Garden 2014: Waterways and Foodways. The series, which will be held Thursdays in September, began on September 4 at the Smithsonian National Museum of American History.
Just because the summer’s over doesn’t mean the supply of food from local farms has disappeared. On the contrary, there are more ways to source local and sustainably grown food for home cooking than ever before at this time of year thanks to late season growing, four season farms, and the entrepreneurs who work to get their foods to our tables.