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.
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 Analiese Paik Just because it’s winter doesn’t mean opportunities to eat food from local farms have all dried up. On the contrary, there are more ways to source local and sustainable ingredients for home cooking than ever before at … Read more
by Neil Gluckin Neil Gluckin is a writer, communications consultant and local food advocate who lives in Wilton, CT. He explores the links between food, self and community in his blog at forageprimeval.com. photos courtesy of Stephanie Webster, Founder/Editor CTBites … Read more