Celebrate Valentine’s Day with Foods of Love, a culinary event centered on foods known to get us in the mood for love.
Join us to learn about everyday aphrodisiacs including strawberries, honey, figs, artichokes, chili peppers, edible flowers, chocolate and coffee, and how to incorporate them into an irresistible Valentine’s Day menu.
CT NOFA’s 33rd Annual Winter Conference will be held on Saturday, March 7th (snow date March 8th). Hear keynote speaker Dr. Kristine Nichols of the Rodale Institute discuss the future of sustainable farming, attend a wide variety of workshops and panel discussions, meet and shop from more than 60 exhibitors and vendors, network over lunch, celebrate local food, participate in the raffle, and more.
There is exciting news on the local-sustainable food front! I have joined Natural Awakenings Magazine, Fairfield County, as food editor. Each month, a dedicated Fairfield Green Food Guide-branded section will feature articles, resource guides, news briefs and business profiles that inspire and empower readers to eat locally and sustainably.
The 2014 CT NOFA Winter Conference is Connecticut’s largest food, agriculture and sustainability conference and brings into focus the challenges of the next generation of farmers and how they affect all of us. Join us to discuss the future of sustainable farming, celebrate local food and much more. Online registration is open for the March 1 conference being held at WCSU Danbury.
Every once in a while I encounter a cookbook that’s worth sharing with sophisticated green eaters, and The Clean Plates Cookbook is one of them. (We shared their sustainable restaurant app earlier this month.) The first 8 chapters are packed with practical guidance on clean eating that begins with making plants the foundation of one’s diet rather than the typical American slab of meat.
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.