Almost all the meat you purchase in the grocery store and eat in restaurants and fast food outlets is from factory farms (ditto for school lunch). So is the dairy. Slow down just a minute to ponder the fact that the meat you eat and milk you drink is from animals kept confined, indoors, 24/7 on feedlots instead of being raised on pasture.
The change of season from fall to winter brings us shorter, darker days and a challenging growing season for even the most adventurous four-season farmers. Ah but the wonders they’re able to produce despite the elements – tender field spinach and baby kale plus greenhouse treats like fresh herbs, pea shoots, mushrooms and lettuces – are drawing crowds to the winter farmers’ markets. Indeed, it’s the winter spinach and kale that are the first to sell out at Fort Hill Farm’s booth at the Saturday Westport Farmers’ Market.
Peace Tree Baking of Ridgefield is a bit of a quiet secret. Owner Robyn Eads is a CIA grad with an immense amount of talent and creativity, over a decade of experience working in top restaurants as a pastry chef, … Read more
Tweet 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 … Read more