Fresh Nation founders Tony Lee, Melanie Franklin, Hannah Pullman, and Alexander Lee decided to introduce a concierge- style farm-to-home delivery business to serve this very market, with a personal shopper assigned to each order to remove some of the stress from our lives. While there are a number of farm-to-door services operating in Fairfield County, Fresh Nation is unique for three important reasons.
Please Join Slow Food Metro North at the John Jay Homestead for a Film Screening of Queen of the Sun: What Are the Bees Telling Us? This Award-Winning Film About Colony Collapse Disorder, the Global Crisis Threatening Our Food System, will be followed by a Honey Tasting Featuring Marina Marchese, Red Bee Honey Founder and Author of The Honey Connoisseur.
For 2013, Dinners at the Farm will be held at three Connecticut farms: Scott’s Farm & Greenhouses in Essex, Barberry Hill Farm in Madison (organic) and White Gate Farm in East Lyme (organic). Tickets are $150 per person and the event begins at 6 pm with dinner seating at 7 pm, community table style.
I consider dinners at any farm to be the ne plus ultra of local food experiences. Food is picked that day from the farm, then the chef and his team create a menu that lets the ingredients’ freshness and flavor shine. It’s an occasion you’ll likely never forget, so bringing good friends is highly recommended.
Modern, tranquil, and full of natural light, Organic Planet is a refreshing addition to the Greenwich Avenue restaurant scene. The eclectic, budget-friendly menu has something for every eater – from vegan to omnivore to gluten-free – and is a reflection of seasonal, local-organic ingredients and artisan foods carefully selected by Chef Gerry Herfurth and general manager Julien Jarry. Real food eaters will rejoice at discovering another hidden gem to mentally map as a “safe” place to eat when visiting or passing through Greenwich.
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.
By Elizabeth Keyser Update 2012: Chef Marc Alvarez is now the head chef at Farmer and the Fish. Farmer & the Fish is located within the 22 acre Purdy Land Trust in North Salem, New York in a beautiful 18th century … Read more
Tweet Don’t let the cold weather deceive you, there’s plenty of local food to be had in Connecticut, even in the dead of winter. Three farms that grow during all four seasons with the help of hoop houses and greenhouses … Read more
By Eileen Weber The Food for Thought Expo took place at Fairfield Warde High School this Saturday. A good buzz of people attended the fair to hear lectures and experience what local vendors had to share. From locally made breads … Read more