Lapine Hill Kitchen

Bowl of Miso

2011-07-01T19:41:00.003-04:00

I http://www.blogger.com/img/blank.gifwill now be posting recipes, photos and thoughts about food and life on BowlofMiso.com. I invite you to visit this new site. http://www.blogger.com/img/blank.gif

Potato Artichoke Gratin

2011-04-23T13:36:00.004-04:00

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Serves 8

14 oz. of canned artichoke hearts, drained well and quartered.
2 tablespoons unsalted butter
1 medium onion, thinly sliced
2 lbs. potatoes (I don't peel them), sliced (I use the processor)
8 oz. Gruyere cheese, shredded (roughly 2 cups)
1.5 teaspoons salt
1/4 teaspoon fresh ground pepper.

Preheat oven to 375. Butter a shallow baking dish. You can sautee the onion for ten minutes or I just add in raw, allowing them cook in the dish. Toss it all up and cook for 1 hour or until well browned and bubbling. Allow to set for 10 minutes before serving.

Peppercorn Poached Leeks

2011-04-23T12:43:00.006-04:00

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From The Silver Palate Good Times Cookbook. (Incidentally, I felt a little unsure of posting photos directly from the cookbook, but the page image came up in a Google Books search for the recipe, so they are readily accessible w/out my doing.)

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Recipe notes: I used more salt than the recipes calls for in the dressing, and added 1/4 teaspoon of smoked Spanish paprika. (Thanks, Mom!)

Zucchini Salad

2011-04-23T11:51:00.003-04:00

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2 lbs. raw zucchini, washed, but not peeled; slice either in thin rounds or thin strips (I recommend using a either a mandoline or the food processing slicing blade). (I got away with 6 small zucchini here, counting on 1 per serving/person.)
1/4 cup sour cream (I use fat free)
1/4 mayonnaise
1/4 teaspoon dried basil (or 1/2 teaspoon fresh basil, cut into chiffonade)
1/4 teaspoon salt + 1/4 teaspoon of black pepper
1/2 teaspoon orange or lemon zest (I prefer lemon)

Toss it up baby. Chill a bit before serving. Can prepare a day ahead.

Lickety Split

2011-04-23T10:53:00.009-04:00

Recently while shopping at the Chef Emporium in Wallingford, CT, I spotted this box of Lekue (a Spanish brand) ice molds with caps, sitting unassumingly with other silicone goods. The design of the box alone warranted its purchase, but the function of the ice tubes made it worth posting. The four red "moldes" are intended for freezing ice cream, gelati, or (what we enjoyed) popsicles. We choose Tang mix, but I can easily see myself seeking refuge from Summertime heat by filling it with either pureed papaya or limeade and a splash of tequila. We left them to freeze overnight, although I'm not sure it really takes that long. Click here for more info (may require Google translation).

Incidentally, they were designed by Luki Huber.

(Incidentally, these cost $24.00, so I'm hoping they last awhile.)

Cranberry Coffee Klatsch Cake

2011-04-23T10:12:00.006-04:00

A good Saturday morning, shoot-the-stuff cake:

Streusel Topping:
1/4 (1/2 stick) unsalted butter, melted
1 cup light brown sugar, packed
2 teaspoons ground cinnamon
1/2 cup coarsely chopped pecans
1/2 cup fresh or frozen cranberries, coarsely chopped (I actually like using dried cranberries)

Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 cup sugar
1 teaspoon pure vanilla expert
2 large eggs, at room temp
1 1/2 cups sour cream (I prefer using plain or french vanilla yogurt)

Preheat oven to 350. Butter and flour a 10-inch tube pan.

Make the topping. Combine all the streusel topping. Stir until crumbly, then set aside.

Cake: in a small bowl, whisk together the flour, baking powder, baking soda, and salt aside.

Using an electric mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time until just incorporated. Scrape down the sides of the bowl once or twice to ensure thorough mixing.

On low speed, alternately add the flour mixture and sour cream, then add another third of the flour, then the rest of the sour cream, then the remaining flour. Don't overmix.

Spread half of the cake batter in the pan. (It may not seem like enough, but don't worry.) Crumble half the topping over the top and spoon on the remaining batter. Crumble the rest of the topping over the batter and bake the cake for about 50 minutes, or until a tester in the center comes out clean. Allow the cake to cool slightly on a wire rack. Invert the cake onto a serving platter or cake stand and remove the pan.

Interpreted from "cook what you love," by Bob & Melinda Blanchard.

A Food Truck Transformation

2011-04-22T11:21:00.001-04:00

Check out the transformation of Mark & Ami Beach Shadle's creation - the gmonkey mobile food truck!

Introducing Our Nation's First Vegetarian, Eco-Friendly Food Truck: gmonkey™

2011-04-22T10:31:00.004-04:00

Media Relations Contact & Owner, Raw Foods Chef and Holistic Nutritionist:
Ami Beach Shadle
ami@gmonkeymobile.com | cell: 860.989.5020

Executive Chef, Organic Farmer & Owner:
Mark Shadle
mark@gmonkeymobile.com | cell: 860.983.3831

LOCAL AWARD-WINNING ORGANIC CHEF MARK SHADLE & HOLISTIC NUTRITIONIST AMI BEACH SHADLE HIT THE STREETS IN THE COUNTRY'S FIRST VEGETARIAN, ECO-FRIENDLY FOOD TRUCK CALLED GMONKEY

gmonkey™ Serves Up Tasty Street Food While Strengthening Our Connection to Local Farm & Food Growers.

Owners Serve Up Organic Eats, from “FARM 2 STREET”

FOR IMMEDIATE RELEASE -- DURHAM, CT, April 23, 2011 -- Chip canteen. Food truck. “Roach coach.” Whatever the preferred lingo, patrons don’t typically step up to mobile kitchens with the goal of fueling up on fresh, local ingredients. But two local organic food enthusiasts are looking to change your mind about that. Mark Shadle, award-winning chef and co-owner of It’s Only Natural Restaurant™ in Middletown, CT and his wife Ami Beach Shadle (the “The Detox Diva”) are taking farm-fresh vegetarian ingredients to the streets in a newly-outfitted, state-of-the-art commercial kitchen-on-wheels they're calling gmonkey™. The mobile truck is considered our nation's very first all-vegetarian, eco-friendly food truck. The mobile kitchen, fueled by Hale Hill Farm Biofuels of Chester, CT will first be spotted in the Greater Hartford region during lunchtime beginning in early May. Customers can track the truck's location each by visiting www.gmonkeymobile.com and by following the gmonkey™ team on Twitter: @gmonkeymobile. Customers can even order ahead by calling the truck's phone: 860.759.8880

gmonkey™ will feature fresh food, brought locally to hungry bellies throughout the region, and feature a diverse, seasonally-inspired menu sourced heavily from local farms and food producers. Menu ingredients are natural, organic, and fair-trade, whenever possible. The menu will have a strong focus on vegetarian, but also include a wide variety of vegan and gluten-free cuisine, although the fresh-food-focused menu is sure to appeal to a wide variety of palates. The make-your-mouth-water menu includes items such as vegan donuts, fresh squeezed juices, salads, wholesome warm soups, locally-produced cheeses, fresh-baked bread, and finger-licking sweet potato fries (cooked in 100% vegetarian canola oil). The menu, ever-changing according to what fresh produce is available each week, is posted each morning on www. gmonkeymobile.com.

"The appeal of food truck fare is, of course, the immediate gratification of stepping up and ordering delicious, hit-the-spot food," said owner Mark Shadle. "But this is no ordinary food truck; this mobile kitchen is an extension of our philosophy about the food revolution: that people should have access to healthy, tasty, eco-friendly food choices."

“The ingredients that go into our dishes are of the same top-notch quality and freshness of the ingredients at fine restaurants,” explains Chef Mark, who has more than 20 years extensive gourmet restaurant experience. “Our goal is to break any stereotypes of typical street vending foods and redefine them in a totally green, provocative, and innovative way.”

The Shadles invite customers to join the gmonkey™ chefs on a food adventure for their taste buds. The Shadles consider the mobile kitchen a way to shorten your connection between the field where the food is grown and your plate. Moving into the spring, will begin to appear during local festivals, farmers’ markets, and fairs as well as available for private parties and small catering events.

“We are passionate about delivering fresh, eco-street food that is pure and delicious, and we’ll never skimp on the integrity of ingredients or taste,” notes gmonkey™ co-owner Ami Beach Shadle. “We handcraft our food daily from scratch. Our mantra is to serve delicious, healthy, and fun food that honors the environment and harms not a single animal in the making. Our goal is to make food you love and food that makes you feel good. It’s that simple. "

In the early morning hours, the Shadles begin prepping the food for gmonkey™ in their sleek commercial kitchen, but if you step just outside the kitchen door, you'll find them harvesting greens, herbs, and honey. While the gmonkey™ Mobile team hopes to have a high impact in terms of delicious food, the delivery system will be as low impact on the environment as possible. They do this by serving customers on biodegradable, vegetable-based plates, napkins, and utensils, and implementing recycling and composting of kitchen food scraps, which are brought back in their home base kitchen, located at Shadle Farm in Durham, CT. (www.ShadleFarm.com).

As for the origin of the “gmonkey” moniker? Ami explains..."The monkey has been depicted for centuries throughout ancient Indian, Chinese, African and Egyptian cultures as representing a highly social being that is witty and possess a magnetic personality. The monkey represents an insatiable curiosity, extreme cleverness, inventiveness and playfulness about life that we at gmonkey™ can really identify with. The “G” in gmonkey™ also stands for 'green,' where we practice what we preach in terms of business ethics.

In June 2010, Mark Shadle had the honor of being invited to the White House by First- Lady Michelle Obama and is currently involved with the “Chefs Move to School” initiative that involves working directly with schools and helping to bring awareness to healthier food choices for the children. His vision is exposing kids and adults of all ages to community gardening, local farmers markets, giving them a hands -on experience and educating in a way that is fun, interactive and life changing. gmonkey™ will be a key part of this mission, traveling to schools to teach kids about healthy eating and farming.

About Chef Mark Shadle: Mark Shadle, a vegetarian for 26 years, co-owns It’s Only Natural Restaurant (ION) in Middletown, CT. Mark’s commitment to vegetarianism occurred a bit earlier when he took up cycling in the mid 1980's. He noticed when he followed a Vegetarian and organic diet that his performance and endurance when he was cycling was at its peak. Mark’s extensive knowledge, hands-on experience, and deep respect for food and nature are an integral part of his holistic cuisine.

Over the past 22 years of his culinary career, Mark has achieved much recognition for both his extraordinary talent and impact on the local, sustainable and natural foods movement. As a member of the American Natural Foods team, his team placed two Gold medals, Silver and Bronze in the Culinary Olympics in Germany in 1992 & 1996. As a Vegetarian team battling against 60 countries and all genres of food, this is no small feat to say the least. Mark was most recently bestowed with Edible Nutmeg's Local Hero 2011 Award.

About Ami Beach Shadle, The “Detox Diva”
Ami, also known as the Detox Diva, is the owner and founder of the Colonic Institute in West Hartford. Ami is an IACT Colon Hydrotherapist, Certified Holistic Nutritionist from Integrative School of Nutrition (IIN in NYC), Certified Raw Foods Chef & Author. She and her husband, Mark Shadle, live on an historic 1730’s property where they are nurturing the organic Shadle Farm in Durham, CT, which is also Gmonkey headquarters. She is currently working on two non-fiction books focusing on Anti-aging, Holistic lifestyle, Detoxification and Self empowerment. Her book, "Nectar in the Raw," will be published sometime in the upcoming year. Find her on Twitter: @mydetoxdiva.com.

For more information about Shadle Farm, visit www.shadlefarm.com.

Middletown Patch, "The Things You Can Do With Poo," April 6, 2011

2011-04-16T22:13:00.002-04:00

Poo Poo Paper? Cow Pots? Learn more from Alice Blair's article in a recent Middletown Patch edition. Photo credit: Alice Blair

The Wesleyan Argus, "From Curd to Co-Op: Behind the Scenes at Cato Corner," March 29, 2011

2011-04-16T22:08:00.004-04:00

Check out this lovely feature on Cato Corner Farm, by Benjamin Soloway of the Wesleyan Argus.

State of Farming Event - Sat. April 30, 2011

2011-04-16T22:01:00.002-04:00

Save the date!
The Higganum Village Farmers' Market presents:

THE STATE OF FARMING

Saturday, April 30th
7-10pm
University of Connecticut Extension Center, 1066 Saybrook Road, Haddam, CT

A fresh take on local food, sustainability, and farming in Connecticut!

Featuring:

* Tom Callinan, State of Connecticut Troubadour
* Steve Grant, Freelance writer and former Hartford Courant reporter specializing in nature, agriculture, and environment
* Ken Sweeney, Haddam's own wandering folksinger
* The award winning documentary film, FRESH

Dig into:

Personal pizzas from Farm and Hearth
Cold beverages and ice cream from the Farmer's Cow
Hot beverages from Higganum's own Shoreline Roasters

Download the flyer here.

Lemin Basil Chickpeas with Parmesan

2011-04-16T20:30:00.002-04:00

This dish didn't last 10 minutes after its completion, it was so tasty. Perfect if you only have 10 minutes to whip up an appetizer/side dish, and want to keep it healthy.

Pour a 15 oz. can chickpeas (drained and rinsed) into a bowl. Toss with 3 tbs. olive oil, 2 tbs. fresh chopped basil, 1 tbs. fresh chopped parsley, 1/4 cup Parmesan cheese (shredded), 2 tablespoons of fresh lemon or lime juice, 1 clove of fresh finely chopped garlic, and a heavy sprinkle of sea salt. Serve chilled or at room temperature.

Better Than Bear Grylls

2011-03-27T12:11:00.001-04:00

I picked up this book at a local antique shop last week. Stay tuned for 1950s-era extreme outdoor cooking recipes.

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He's a Hippy and He Doesn't Even Know It

2011-03-26T19:17:00.005-04:00

"What are you reading?"
"Eating Animals," I replied.
"Why would you torture yourself like that."
(Chuckle.) "Because, once you know, you can't un-know it."

It was one of many moments where I've tussled with the awkward, modern discomfort of not knowing where my food comes from, having to make peace with what might be available locally, and feeling netted in a strange attraction and aversion to becoming vegetarian full-time. By making a stand among the meat lovers of my life, I feel uncool and limited, alas...(I'll save the wrestle for a coming-soon blog post.) In the meanwhile, until I come to some more conclusive decision, if for no other reason than we can't afford to eat meat every day, I have been poring over ways to expand my limited vegetarian and vegan repertoire.

I don't normally blog about my kitchen partner, and perhaps he'll chastise me for posting this, but I'm sure many food lovers find themselves in this corner: I'm willing to be adventurous and branch out to more veggie-based dishes but my partner is a meat eater, and will most likely remain one. Forever. And guess what...that's fine. Aside: his brother-in-law, god bless him, shuns ALL vegetables. Literally. Like refuses to eat them. So I consider my cooking a small victory when I shove veggie dishes in among the animal proteins.

In brief, I am losing hunger for meats both for how literally how they taste these days (uber processed) but also from a proven fear that they are so far from the meat of my youth that they are unrecognizable to me). It is difficult to pick up In full disclosure: I still eat beef and some pork, but try (try!) to buy local and/or 100% all natural.

But, where I am in the process now is that I feel the need to respect his appetite as much as my own. But this respect doesn't curb the occasional vegetarian recipe slipped in. And it was this desire to "sneak one in," that brought me to this quiche.

***

Below is excerpted from Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Jerry Hope Romero (Marlowe & Company, 2007). Copyright 2007 by Isa Chandra Moskowitz and Jerry Hope Romero.

Serves 6 to 8

Real men are vegan, and they do eat vegan quiche. We really wanted to make a vegan quiche that didn't include tofu or nutritional yeast because every vegan cookbook in the world has one of those. So instead we created a blend of beans and walnuts, making this quiche tender and creamy with a crispy crumb top. It's a pleasure to sink your fork into during brunch, lunch, or dinner. Serve with a Caesar Salad on the side.

* 1 recipe Basic Single Pastry Crust (recipe follows)
* 4 tablespoons olive oil
* 1 pound asparagus, rough ends discarded
* 2 shallots, skins removed, chopped coarsely
* 3 cloves garlic
* 1 cup walnuts
* 1-1/2 cups cooked navy beans, or 1 (15-ounce) can, drained and rinsed
* 1/4 cup loosely packed fresh tarragon, plus 2 tablespoons finely chopped
* 2 tablespoons cornstarch
* 3/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* Several pinches of freshly ground black pepper
* 1/3 cup plain whole wheat bread crumbs
* 4 slices beefsteak or Holland tomato, or any really big tomato

1. Preheat a large skillet over medium-high heat. Cut the tips off four pieces of the asparagus and set aside for garnish. Slice the rest into 1/2-inch lengths.

2. Sauté the asparagus (except for the reserved tips) in a tablespoon of the olive oil for about 7 minutes, stirring occasionally.

3. While the asparagus is cooking, place the walnuts, the 1/4 cup of tarragon, and the nutmeg, salt, and pepper in a food processor. Pulse into crumbs, so that no whole walnuts are left.

4. Remove the asparagus from the pan and transfer to a shallow bowl to cool a bit. Sauté the shallots in another tablespoon of the olive oil for about 3 minutes. Add the garlic and sauté for 3 more minutes, being careful not to burn it. Transfer the shallots and garlic to the asparagus and let cool for a few more minutes.

5. When the vegetables have stopped steaming, add them to the food processor. Pulse a few times and scrape down the sides. Add the beans and puree until relatively smooth, although the walnuts will still be grainy. Add the cornstarch (sift first, if very clumpy) and pulse until thoroughly combined. Transfer the mixture to a bowl (use the bowl the veggies were cooling in, to cut down on dish duties), cover, and refrigerate for about 45 minutes.

6. Preheat the oven to 350 F.

7. Roll out the pastry dough to fit an 8-inch glass pie plate. Cover with aluminum foil and bake for 15 minutes.

8. Remove the baked crust from the oven. Spoon the asparagus filling into the crust and smooth out evenly. Sprinkle the top with half the bread crumbs and drizzle with 1 tablespoon olive oil. Then, place the tomato slices on top of the bread crumbs with an asparagus tip between each tomato. Sprinkle on the remaining bread crumbs, some freshly ground black pepper, a few pinches of salt, and the chopped tarragon. Drizzle again with the remaining tablespoon of olive oil.

9. Bake for 45 minutes. Let cool for about 20 minutes before serving. Serve warm or at room temperature.

Basic Single Pastry Crust

Makes 1 pastry crust

This recipe produces a flaky, all-purpose, unsweetened pie crust. We used to get incredibly frustrated with pastry crusts because they are so temperamental—but now we know the secret. Make sure all of your ingredients are cold as can be—you should even refrigerate the flour. This way, the pockets of fat will stay pockets of fat and provide you with the flakiness you so desire. Baking powder and a touch of vinegar tenderize the flour for even more flakiness. Finally, a humble piece of baking parchment keeps the pastry from sticking and also makes a handy vehicle for flipping your pastry into the pie plate.

* 1-1/2 cups all-purpose flour
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 1/3 cup cold non-hydrogenated vegan shortening
* 1/4 cup cold water, plus 2 tablespoons if needed
* 2 teaspoons apple cider vinegar

1. In a large mixing bowl, combine the flour, sugar, salt and baking powder. Add the shortening by the teaspoon, but you don't need to be precise about this. You just want to add it in small chunks in three batches and then cut it into flour with each addition. Cut the shortening in until the dough is crumbly and pebbly.

2. Combine the vinegar with 1/4 cup of the water. Add the mixture to the dough in three batches, gently mixing it into the dough with a fork, until the dough holds together when pinched. If need be, add up to 2 tablespoons more water.

3. Gather the dough into a ball and knead gently a few times, just until it holds together. Sprinkle a clean work surface with flour, then flatten the ball into a disk. Wrap in plastic wrap and refrigerate for about an hour.

4. When ready to roll out the crust, place a large piece of baking parchment on your work surface. Unwrap the dough and place it on the parchment. Sprinkle your rolling pin with flour and roll the dough into a 12-inch circle. It may slip around a bit from the parchment, but that's okay, just work steadily and gently. Your crust is now ready to use.

5. If using as a bottom crust, lift the parchment and flip the crust into the pie plate. Tuck in and trim the edges.

6. If using as a top crust, lift the parchment and flip the crust onto the filling. Trim the edges and press with the tines of a fork to get pretty edges, or pinch the circumference with your thumb and forefinger.

Sweet & Tangy Tart

2011-03-26T19:04:00.003-04:00

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It may technically be spring, but it took layers of knit goodness to stave off today's sub-30 degree chill. There are signs of the coming warm days, evidenced by crocus and hyacinth bulb shoots, daffodil mounds, a drop in the level of desperate feeding activity at the bird feeder, and only a few steadfast piles of stubborn ice. When I recently saw Giada de Laurentiis cooking up the crostata I interpreted below, I thought it seemed to perfectly bridge the gap between cold-weather comfort food and tangy, lime green spring freshness. Note: Giada makes her crostata on parchment paper on a baking sheet; I find that making the crust in a pie plate contains the gooey cinnamon/cheese/apple goodness better and thus makes it easier to scoop out with a big ol' spoon.

p.s. Props to the Cheese Shop of Centerbrook, who gave me a mini-tasting of a varieties of blues and gorgonzolas. Special thanks to Elizabeth for taking the time to making this shopping experience particularly fun. I will return!

Ingredients

Crust:

* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 tablespoon granulated sugar
* 3 tablespoons unsalted butter, cut into small pieces
* 1/2 cup mascarpone cheese
* 1 1/2 tablespoons lemon juice (I actually used limeade!)
* 3 tablespoons ice water

Filling:

* 3 tablespoons unsalted butter, melted
* 4 small Granny Smith apples, peeled, cored, and cut into 1/4 to 1/2-inch thick slices (an apple corer is KEY to making quick work of this step)
* 1/4 cup granulated sugar
* 3/4 teaspoon ground cinnamon
* 1 tablespoon fresh lemon juice (again, I used limeade here)
* 1 teaspoon lemon zest (or lime - which I think works with the granny smith apples for extra tartness
* 1/2 cup chopped walnuts (I use almonds)
* 1/3 cup crumbled Gorgonzola
* 1 large egg, lightly beaten

Directions:

For the crust: In a food processor combine the flour, salt, and sugar. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disc, cover, and refrigerate for 30 minutes.

For the filling: Place an oven rack in the lower third of the oven. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the apple slices, sugar, and cinnamon. Cook, stirring frequently, until the apples are softened, but not mushy, about 5 minutes. Set aside to cool for 10 minutes. Stir in the lemon juice, citrus zest, walnuts, and Gorgonzola.

Cut a piece of parchment paper to fit the inside of a 12 by 17-inch baking sheet and place on a work surface. Place the chilled dough on the parchment paper. Roll the dough out into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer to the baking sheet. Spoon the apple filling into the center of the dough. Spread the filling evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough.

Using a pastry brush, brush the crust with the beaten egg. Bake until the crust is golden, about 25 minutes. Cool for 10 minutes before slicing and serving.

Lapine Hill Wordle

2011-02-14T13:48:00.002-05:00

Here's what we've been talking about lately...courtesy of Wordle.com:

Knox Your Winter Socks Off

2011-02-13T17:49:00.003-05:00

Join me at the Knox Parks Foundation Urban Greenhouse Party. Free beer and wine with cost of admission. Friday, March 6, 6-10pm, $75 Laurel Street, Hartford. Facebook event page: http://www.facebook.com/event.php?eid=176393889065041.

CT NOFA 2011 Winter Conference Details

2011-02-13T17:37:00.002-05:00

Saturday, March 5, 2011
Manchester Community College
Manchester, CT
8:30 am to 4:30 pm

KEYNOTE: Shannon Hayes - Real Cows in a Parallel Universe
Shannon Hayes, Ph.D. of Sap Bush Hollow Farm is the host of grassfedcooking.com; author of "The Farmer and The Grill", "The Grass-fed Gourmet", "Radical Homemakers: Reclaiming Domesticity from a Consumer Culture" and a working third generation family farmer.

Workshops:

Growing Nuts in Connecticut
Building High Tunnels - Selection, Construction & Operation
Maintaining Soil Health on Organic Farms and Gardens
Winter Farming with Seeds - For Ultimate Nutrition
Million Dollar Marketing on a Shoestring Budget
Small Acre Wheat Growing
The 10 Least Wanted: Vegetable Pests and What to Do About Them
Deer Fencing for Large and Small Farms
Access To Land For Beginning Farmers
Growing Winter Greens in a Cold Greenhouse and Frames
How We Grow Garlic at Wayne's Organic Garden
My First Year Using a Heated Greenhouse
Tender, Delicious Grassfed Beef
Producing Local Natural Meat for Consumers a Tri-State (CT, MA, RI) SARE PDP (Professional Development) program
Making Mead and Wines from Non-Grapes at Home
Cultivating Connections: Engaging Youth in the Food System
Cultivating the Campus—Raising Crops and Consciousness
Quick Pickles: Make ‘em today, eat ‘em tomorrow!
Worm Composting Simplified
Beekeeping Basics
Reduced Tillage for Increased Soil Tilth
PA 490 CT's Land Use Value Assessment Law
Maintaining Soil Health on Organic Farms and Gardens
Winter Vegetable Gardening
Cohousing – A More Sustainable Way of Life
Conservation Practices on Small Farms
The Biodiverse Gardener: A Conversation Exploring Diversity , Veganism and Growing Your Own Food
Cohousing – A More Sustainable Way of Life
Raising Dairy Goats and Making Cheese
Crop Tree Management in Farm Woodlots
“Good Food. The Best Medicine.”
Ecological Farming and Gardening at the Water’s Edge

VENDORS & EXHIBITORS

You again will be able browse and shop Local Vendors and exhibits focusing on food, gardening, farming, sustainable lifestyles.

Bayberry Meadow Herbs - East Windsor, CT
Bethany Homecrafts - Bristol, CT
Common Good Market - Guilford, CT
Farm Credit East - Enfield, CT
Go Organic, LLC - Thompson, CT
Gold Star Honeybees - Bath, ME
Green Earth Agriculture, LLC - North Branford, CT
Harrington’s Organic Land Care - Bloomfield, CT
Healthy Cleaning Solutions - Ellington, CT
High Mowing Seeds - Wolcott, VT
Natureworks Horticultural Services - Northford, CT
Neighboring Food Co-op Association - Shelburne Falls, MA
Northfordy Farm - Northford, CT
Progressive Asset Management - Wellesley, MA
Radiant Hen Publishing - Orleans, VT
Riverbank Farm - Roxbury, CT
Sweet Sage Bakery - Rockfall, CT
Three Sisters Farms - Essex, CT
USDA NASS - Concord, NH
VisionWorks - Greenfield, MA

Information on event, raffle, and potluck available online here.

Free For All

2011-02-13T17:30:00.004-05:00

Everyone enjoyed the bird seed today.

Species peak:
10+ squirrels
7 turkeys (not counting the ones on the hill and near the compost pile)
and numerous, frustrated chickadees, tufted titmice, and a chipmunk.

Starting Small

2011-02-13T17:24:00.007-05:00

And so the first round of my 2011 crop initiates. A flurry of poking, watering, and warming. I tucked the seeds with a soft pat, hoping to lure them out of the dirt blanket in a few weeks. Outside, the snow is baby blue, the sky, gray, and leaves are still. Inside, I'm imagining the soon-to-emerge promise of mesclun lettuce, red and yellow tomatoes, and broad-leafed basil.

Note: my seed starting containers in this round are all used containers, either from the supermarket (i.e. the lettuce bins make great mini greenhouses!), cardboard egg cartons, or (boo!) Styrofoam containers from takeout food; (hey at least they didn't end up in the landfill!).

Soil: Fafard Organic Potting Soil
Seeds: Organic Botanical Interests

Bread & Butter

2011-02-13T16:57:00.004-05:00

I am not a good good bread maker. I'll admit this. I follow the recipes to a 't' but the bread typically comes out crusty on the outside and too wet and doughy on the inside. I've kneaded aggressively, I've kneaded gently. I've tried conservative flour application and dumped in a whole extra cup - or more. I've even tried fully mechanized kneading and baking in a Cuisinart convection oven. Until today, I feared that baking break from scratch was just something I wasn't going to be able to put on my list of accomplishments. But this morning, as I do 2-3 times a year, I had the hankering to try it again. I love sourdough and anadama, but I opted for a basic white bread recipe from the 3rd edition of Back to Basics, by Abigail Gehring, which makes two 9"x5"x3" loaves (or one small mountain loaf, when plopped into a pie plate).

2 cups milk
1 tbsp. salt
2 tbsp. butter
1 package active dry yeast
1/2 cup warm water (105-115degrees F)
2 tbsp. sugar
6-7 cups unsifted wheat or all-purpose flour.

Heat the milk, salt, and butter in a saucepan (or the microwave, as I did mine) until it reaches the desired temp. Sprinkle yeast over the warm water in a large mixing bowl. Add the sugar and let the yeast proof for about 5-10 minutes; look for small bubbles on the surface. Stir in the mixture of milk, salt, and butter.

Add 3 cups of flour and stir until smooth. Gradually add more flour, mixing it in, until the dough tends to leave the sides of the bowl. I liked a conservative approach today, and only used under 5 cups of flour total, which made for a stick dough. Knead (or knead w/ a stand mixer w/ a dough hook). Knead for about 10 minutes, or until the dough (when pinched between two fingers) springs back. Let rise in a greased bowl for 1.5 hours covered (plastic wrap works well). Ideally the room is 80+ degrees F. Put near a radiator w/ a bowl of water nearby or atop a wood stove.

After the bread has risen (dough should spring back when you poke two fingers in the top). Punch the dough down, turn out on a floured board, and knead for two minutes. Cut in half, rollout the dough w/ rolling pin, roll up the dough like a jelly roll and fit into the loaf pans (seam side down). The second rising will take 3/4 to 1.25 hours. Bake @ 400 deg F for 40-50 minutes

Cool completely before slicing (2 hours+). Bread can be sliced then frozen. To quick thaw a full loaf, wrap it in aluminum foil and heat in a 300 deg F. oven for 25+ minutes.

Upcoming Yale Workshops: Farming 101 & Planning Your Organic Garden

2011-02-01T10:23:00.002-05:00

From Yale Sustainable Food:

Farming 101
Tuesdays, February 8-March 1, 7:00pm
Hall of Graduate Studies room 217A, 320 York street
Learn everything you need to know to start a vegetable garden-- all in time to plant this spring! This series of classes meets Tuesdays, starting on February 8 and ending on March 1, from 7:00-8:00pm. Topics for individual classes are listed here. Taught by Yale Farm Manager and Educator Daniel Macphee. You do not have to attend the entire series; please RSVP to zan.romanoff@yale.edu with the names of the classes you would like to attend.

Event: Planning Your Organic Garden
Saturday February 5, 10:00am-12:00pm
Common Ground High School, 358 Springside Avenue
Join Common Ground for this instructional event sure to interest anyone interested in planting their very own organic garden this Spring.

For more information and to see a full list of upcoming events, visit: www.yale.edu/sustainablefood.

Curried Tofu Avocado Dip

2011-01-27T10:16:00.001-05:00

Adapted from a recipe in Food & Wine:

7 oz. soft or silken tofu, drained
1 avocado: peeled, pitted & coarsely chopped
1/4 cup low-fat sour cream
1/4 cup Greek fat-free yogurt
1 tsp finely grated lime zest
2 tbs fresh lime juice
1 garlic clove
1 1/2 teaspoons honey
1 teaspoon curry powder
2 tablespoons chopped mint
Freshly ground pepper

In a food processor, puree the tofu, avocado, sour cream, yogurt, lime zest, lime juice, garlic, honey, curry powder and mint until smooth. Season the dip with salt and pepper and refrigerate until chilled. Serve the dip with toasted pita chips, tomatoes, cucumbers, and radishes.

Zuppa de Pantry

2011-01-18T19:31:00.007-05:00

Today, we were visited by 3" more inches of snow, frosted with icy rain all afternoon. Who wants to head out for groceries? Dig deep into the pantry and to the lowest corners of your produce bin. Likely you find these, or good alternatives, to throw together:

2 cans, 1 box, or about 14 oz. of beef broth
2 fresh or roasted tomatoes, chopped, drained on a paper towel
1/2 large onion, sliced or diced
meatballs - I used frozen, but if you have ground beef, you can quickly roll some up with an egg + Parmesan cheese & seasoning
10 oz. spinach - destemmed, throw this right in the pot
splash of olive oil
a generous sprinkling of salt and black pepper

secret ingredients (optional): 1 tbs liquid aminos to stave off colds, a splash of ume vinegar, a dash of Dijon mustard, a tear-sized drop of habenero sauce, and some onion salt. I also found some chicken sausage that I threw in a the last minute.

Other options: cubed potato, diced carrots, garlic (vs. onion), Guinness or a dark lager;

I let it boil down for a bit (25 mins?) and serve w/ french bread for dipping.

Play around with this recipe. You could go vegetarian with veggie stock + the obvious replacement of meat for veggies - root veggies are especially yummy...parsnips, carrots, etc. You can tone everything down in the end with some cream or a splash of milk, or (veggie lovers) a spoonful of miso.

Heirloom Seeds: A Love Story

2011-01-16T09:12:00.002-05:00

This article appeared in The East Hampton Press & The Southampton Press
By Andrew Messinger Jan 10, 2011

"This week’s column is about a 200-year-old seed company, how it almost disappeared and the very tangled web that made me aware of it.

The company is Comstock, Ferre & Co. and it’s located in Wethersfield, Connecticut. It’s a place you may want to visit in the next couple of years. The history of this company and the people who have made sure that its traditions have continued is fascinating, but recently it nearly succumbed to the shrinking world of retail seed options for home gardeners."

Read the entire story here.

Photo: Comstock Seed catalog cover

Andrew Coté: Educator, Philanthropist, and the Bee's Knees

2011-01-16T09:08:00.002-05:00

Andrew Coté has bees in his blood. A fourth-generation beekeeper from Norwalk, Connecticut, Coté learned the fine art of beekeeping as a kid from his father, Norm, a retired fireman who spent 20 years as Martha Stewart's personal beekeeper.

Read more at TakePart here.

(Photo: AFP/Getty Images)

spring fling

2011-01-15T18:01:00.003-05:00

Buried under several feet of smooth, almost-blue snow, I am happy still that it is winter, although my creative self craves color and flavor to contrast the neutral carpet. Coral, turquoise, mustard yellow, rust, lime...I'm draping myself in colored scarves, pashminas, cuffs. And, likewise, drawn to the colorful produce at the market. Here are two dishes that I made as sides last night which scream, "Spring!"

Spinach & Radish Salad with Candied Pecans and Red Wine Vinaigrette

Dressing:
1 shallot, finely diced
4 tbs red wine vinegar
1 tbs Dijon mustard
salt/pepper
1/4 cup olive oil

Candied nuts: (you can purchase them outright, but these aren't difficult and are tastier, IMHO)
1 tbs olive oil
1 tbs butter
1 cup coarsely chopped pecans
salt/pepper
2 tbs brown sugar

Salad:
6 cups fresh spinach, cleaned and rough stems removed (I like baby organic spinach...a little less tart)
20 radishes, cleaned, trimmed and quartered (I feed them through the food processor to make disks)
salt/pepper

Dressing: combine shallot, vinegar, honey, mustard, spices + whisk. Set aside for 1 hour at room temp. (The flavors seem to settle into each other.)

Nuts: heat a medium sized saute pan over medium high heat. Add the oil and butter. When bubbling, add pecans and salt/pepper. Toss until golden, about 2 mins. Add sugar and keep stirring. Reduce heat to medium. Cook until the sugar begins to carmelize (gold, dark color). Remove from heat and drain on paper towels; cool.

Salad: toss the spinach with the radishes. Add the vinaigrette and toss to coat. Season the salad with salt/pepper. Don't forget to sprinkle with the candied nuts!

Serves 4

***

Cantaloupe Balls with Prosciutto, Lime and Basil

1/2 large cantaloupe, seeded
1/2 pound prosciutto or aged ham, thinly sliced into 1/4" wide strips
Juice of 1/2 lime + juice reserved from cutting cantaloupe
3 tbs olive oil
freshly ground pepper
3 tbs chopped fresh basil

Scoop balls from the seeded 1/2 of the melon, then place in bowl, reserving any of the melon's juices. Wrap the sliced prosciutto around the melon and secure w/ a toothpick. Chill, covered, for up to 3 hours. Just before serving, drizzled with melon juices, lime, oil and pepper. Serve cool to room temp.

***

Both recipes interpreted from the Southern Farmers Market Cookbook, by Holly Herrick

23" of new snow...and counting!

2011-01-12T12:39:00.001-05:00

Fuel for Shoveling

2011-01-12T12:34:00.003-05:00

23" of snow on the ground, and it is still flurrying here! To fuel up for a full day of snow removal, I'm making a hearty bowl of warm lentils.

1 cup lentils
boiled in 1.5 cups of water
cook until done

whisk or better yet use the mini food processor to combine:
equal parts olive oil & red wine vinegar to taste; I use 3 tablespoons each;
salt/pepper
1.5 teas champagne mustard
finely chopped garlic or onion
feta + black kalamata olives or kapers

strain away any excess water from lentils, let steam off for a minute, then toss with the dressing. serve immediately. good cold or warm, or even in lettuce wraps.

A moment of zen.

2011-01-09T16:40:00.004-05:00

Grow a Wall | via Modish

2011-01-02T20:17:00.003-05:00

I can't wait to try this! Grow a small, vertical plant wall, via the blog Modish.

365+ Days on Lapine Hill

2011-01-02T16:52:00.014-05:00

In the flurry of the holidays, we neglected to celebrate our one-year blogging milestone. (Photo: the Lapine Hill mascots, Cuba and Emmalou)

Here are things we've incorporated into the Lapine Hill Kitchen routine during the past year that are worth revisiting.

1. We started composting. On average, we (2 adults) create about 1 quart of food waste/scraps per week, which we're cultivating in a bin out back and gently fold back into the garden when ready. Dust to dust. Between recycling, reusing, and composting, we are only creating one small bag of trash (on average) per week. This feels good, and makes us think strongly about the inception of our relationship with food: how much can we grow on our own, what can we buy with little packaging, what can be buy from local growers, etc. Tips on composting. Think you can't compost in your urban apartment? You're wrong.

2. We started growing a little bit more of our own food: mostly herbs, lettuce, and tomatoes. It had its ups and downs, and over this winter, we're designing better ways to reach the sunshine, inhibit the woodchucks, start earlier, and fertilize organically. (Two ways we're fertilizing include tilling the rabbits' pellets back into the lawn, though not the compost pile, and using healthy green algae scum from the pond filter on the grass and plants.) We also learned to grow sprouts and continue to perfect our bread making skills. Special thanks to the kind folks at Town & Country Nursery in Haddam for their helpful hints and welcome new addition of the market stand, to supplement when our lettuces were eaten.)

There are literally thousands of tips for gardening online. Two of our favorites are Urban Farm (website + magazine) and John Scheepers Kitchen Garden Seeds.

3. We supported our local farmers' market, the Higganum Village Farmers' Market, through marketing materials, co-authoring their Facebook page, and Tweeting about events like Winter markets and a special expo featuring local green businesses.

4. We explored new farms, including Sankow Beaver Brook, Cold Goats Farm, Covered Bridge Cheese, Deerfield Farm (raw milk), Killam & Bassette, and Wellstone Farm (365 Candlewood Hill Rd., Higganum).

5. Although we spent, on average, 10%+ more, we happily supported the two local grocers whenever possible and steered clear of the supermarket. The Grist Mill Country Market and the Tylerville Country Market are both within 5 miles of home. We were rewarded with pleasant greetings from folks who got to know us, better cuts of meat, no lines, and overall a much more pleasant experience. (Incidentally, we would like to see these markets carry more local ingredients, especially produce.) We are also a fan of Curds & Whey in East Haddam, which carries several local cheeses.

We also tried to support businesses like the new Higganum Pharmacy, the Higganum Feed Store, and the Haddam Bulletin.

6. We actively participated in our local civic revitalization committee, the Higganum Vision Group, assisting with PR, photography, and social media outreach.

7. We phased out chemical cleaners almost completely, opting for environmentally sensitive detergents, cleansers, and scouring agents. We paid more attention to using rags vs. paper towels, but when the mess called for it, we purchased recycled paper towels and composted most of the lot; we also use recycled toilet paper and facial tissue. We also did away with heavily fumed floor cleansers and started steam cleaning - SO effective! We're a huge fan of Seventh Generation, although we make a lot of homemade cleaners from the typical vinegar, ammonia, baking soda, etc.

8. We tried to adhere to the 6 R's when possible. We were inspired to get to know our local library better, make our clothes last longer, and try to find new uses for packaging, for example using plastic food containers (BPA free) for storage (food and otherwise) or even seed starting (especially the herb and lettuce containers that come with lids!

9. We have a pile of reusable shopping bags in the car, standing ready. We support municipalities who ban plastic bags or at least honor a discount for using reusable bags. We had a pile of paper bags which found a home at a local consignment shop; keep in mind small business owners who might find a need in supplies that you consider excess; we donated unused knitting and art supplies, too. Freecycle and Craigslist are great ways to help clean house.

10. Reduced gas consumption. We tuned our moped (still in the works), combined errands whenever possible, shopped hyper-locally, and tried to have at least one car-free day per week.

Other things we've tried or are in the works:

- Stopped using plastic water bottles - the small 1 pt. kind and the 5 gallons from the store. It means remembering to tote a stainless water bottle around or coffee mug, but it seems so less wasteful. The water is only a hassle b/c we need to drive to the next town and use a family member's municipal water. Worth the haul.

- Dust off the bicycle, sidelined due to rider injury last Spring. Attempt to tackle at least one errand per week via two wheels. 28 reasons to bike.

- Use cool or cold washes for most laundry loads; use the laundry drying rack when possible. Also, we've eliminated almost all dry cleaning, with the exception of pieces of clothing which can't be washed another way, and we're not ready to part with. I use Best Cleaners, which offers the GreenEarth advantage.

- We going to start our seeds earlier this year. Stay tuned for details!

- We are going to revive our attempts at homemade cheese and yogurt on a very small scale.

- We're going to install a recycled rain barrel to capture rain water for watering the garden and indoor plants.

- We're going to try more frequent meatless dinners per week. When we do have meat, we're going to make greater efforts to source it locally.

- Watch TV less. Do more. 'Nuff said. We're a fan of 43Things.com.

- We're going to attempt to buy fewer gifts, but when it is an occasion that necessitates a present, opt for charitable donations or items crafted locally. Future posts will offer ideas in/around Greater Hartford.

* * *

So that's around the sun in a few days. Not big changes, and certainly nothing new or novel. Just baby steps towards greater sustainability and eco-sensitivity.

Email us and tell us what you hope to accomplish this year! lapinehill@gmail.com

New Year's Eve

2010-12-31T21:40:00.005-05:00

I am grateful for the bounty which presented itself in this year. Each day uncovers something unexpected and wonderful. I'm learning, still, to be a happy passenger on the roller coaster. Here's to 2011.

Chicken Breasts in Champagne - Silver Palate

2010-12-31T21:31:00.003-05:00

A slightly boozy, but warm and filling Winter dish:

4 whole chicken breasts, halved
salt/pepper to taste
5 tablespoons *yes* unsalted butter
1/2 cup cognac
3 tablespoons unbleached all purpose flour
2 teaspoons dried tarragon
3.5 c non-vintage champagne
.5 cups heavy or whipping cream

Sprinkle the chicken breasts with the salt & pepper. Melt the butter in a medium-sized dutch oven over medium-high heat. Brown the chicken breasts, a few at a time, on all sides, about 10 minutes. Remove from the pan and set aside.

Pour the cognac into the pan, warm it and flame with a match. When the flame subsides, stir in the flour and tarragon. Cook 2 minutes, stirring constantly. Gradually whisk in 3 cups of the champagne. Return the chicken to the pan. Cover & simmer until the chicken is tender, about 45 minutes.

Remove the chicken to a warmed serving platter. Stir in the remaining ½ cup of champagne and the cream. Cook the sauce over high heat until reduced and slightly thickened. Serve immediately.

Makes apx. 6 portions.

Wall Street Souffle - Silver Palate

2010-12-31T21:21:00.004-05:00

3.5 tablespoons unsalted butter
3.5 tablespoons all-purp flour
1.5 cup milk
1/3 cup dry white wine
6 egg yolks
1 tablespoon dijon mustard
1.5 tsp. herbs (parsley, chives, tarragon, chervil)
2.5 cups Swiss or Gruyere chese, grated
pinch nutmeg
salt/pepper to taste
6 egg whites, room temp
pinch cream of tartar

1. Melt the butter in a heavy, medium-sized saucier over medium heat. When it starts to foam, add the flour, stir constantly for 1 min. Whisk in the milk, then the wine, Cook, stirring constantly, until smooth and thick.
2. Remove from heat, add the egg yolk, one at a time, whisking well after each addition. Stir in mustard, herbs, and cheese. Season w/ nutmeg & salt/pepper to taste.
3. Preheat to 375. Butter a 2 quart souffle dish.
4. Beat egg whites + cream of tartar until stiff but not dry. Gently fold into the souffle base. Pour into the prepped dish.
5. Bake until well puffed and golden, about 45 minutes. Serve immediately.

Makes about 6 portions.

stream

2010-12-27T15:12:00.001-05:00

stream, originally uploaded by Lapine Hill Kitchen.

Walking in silence, inside and out.

snowy day

2010-12-27T15:10:00.001-05:00

pine, originally uploaded by Lapine Hill Kitchen.

bittersweet + a pine sprig, nearly buried in the drifting snow

Spicy Dijon Lamb Lollipops

2010-12-25T13:12:00.002-05:00

2 tablespoons olive oil
2.5 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon worcestershire sauce* I substitute with soy sauce (low sodium)
1 tablespoon finely chopped garlic
1.5 teaspoons red pepper sauce* I substitute a mere drop of Grace brand crushed red jabinero sauce
.5 teaspooon paprika* I substitue 1.2 teaspoon of Pimenton smokey Spanish paprika powder
.5 teaspoon salt
Zip all this into a mini food processor. Schmear over the lamb chops in a 13x9 baking dish. Cover and allow to marinate, ideally 6-8 hours.

To broil: place meat 4" from heat source; broil for 5-6 minutes per side or until desired doneness. 145 for medium rare, 160 for medium.

Or, pop on the grill, again 5-6 minutes per side. Cover and let stand 10 minutes when done, keeping in mind that the temp will rise appx. 10 degrees.

Christmas Maple Nut Mousse

2010-12-25T13:01:00.002-05:00

Interpreted from Silver Palate's Maple Hazlenut Mousse (The Good Times Cookbook).

Praline:
1.5 cups hazlenuts (though I prefer pecans)
.5 cups sugar
2 tablespoons water
1 teaspoon vanilla extract (I use Penzey's Mexican Vanilla for extra zing)
1 tablespoon unsalted butter

1. Preheat oven to 350.
2. Toast nuts on a baking sheet for 7-10 minutes. Rub nuts against each other in a kitchen towel to remove skins.
3. Slowly heat the sguar and water in a heavy, medium sized saucepa to boiling. Boil rapidly for 2-3 minutes, stirring occasionally with a wooden spoon. Remove from heat, add the nuts, stir until evenly coated. The sugar will start to crystallize.
4. Return to medium heat to melt sugar again and carmelize the nuts. Cook until the nuts begin to color. Stir in the vanilla. Do not allow the mixture to smoke - if it does remove immediately fro mthe heat and cool off a bit before continuing. Remove from heat and stir in the butter.
5. Spread the praline mixture on an oiled piece of aluminum foil and allow to stand until completely cooled.
6. Break the cooled praline into pieces and process in a food processer w/ a steel blade until coarsely choppped. Praline can be stored in an airtight container.

Makes about 2.5 cups.

Mousse:
Praline
9 egg yolks, room temp
3/4 cup pure maple syrup
1.5 cups heavy or whipping cream, cold
3 egg whites
Pinch cream of tartar

1. Make the praline (above)
2. Beat the egg yolks and syrup in a mixer bowl until the mixture forms a slowly dissolving ribbon when the beaters are lifted. Transfer to the top of a double boilder and whisk over simmering water until the mixture is very thick, about 3 minutes. Remove and cool completely.
3. Beat the cream until stiff. Set aside. If you only have one mixer bowl/whisk like I do, transfer to a separate bowl for a moment and rinse the bowl/whick attachment. Then beat the egg whites with the cream of tartar until stiff but not dry. Gently fold the whipped cream into the cooled maple custard, then fold in the egg whites and then the praline.
4. Spoon the mousse into goblets and refrigerate (covered) for several hours.

Makes 8 portions.

Merry Christmas!

2010-12-25T12:56:00.005-05:00

May you have a warm, safe and merry Christmas!
Cheers from atop Lapine Hill.

Easy Bee-zy

2010-12-17T12:47:00.002-05:00

'Tis the season of giving, but I can't help but admit that I want the Beehaus, by Omlet. "The beehaus is specially designed for keeping bees in your garden or rooftop. Developed to provide your bees with a safe, modern home in which to live it makes beekeeping straightforward and fun."

New Haven Advocate, "Connecticut Chefs Explain What They Cook on Christmas," December 17, 2010

2010-12-17T12:16:00.002-05:00

...and how you can make it, too.

By Wendy Logan

Article from: http://www.newhavenadvocate.com/dining/connecticut-chefs-explain-what-they-cook-on-christmas-037833

At Bill Taibe’s house, it’s Christmas, not Thanksgiving, that’s all about food. “Thanksgiving is more about football in my family. On Christmas Day, though, we just eat all day long and we eat a lot,” he muses. So when asked about his favorite holiday dish, Taibe, chef-owner of Westport’s Le Farm, hesitates. “It’s a challenge to pick one, but I guess if I consider something we’ve been doing consistently for the last several years, it’s duck.”

The day starts early for this foodie family, as Taibe’s parents arrive at the crack of dawn to watch their two young grandsons open gifts. “It sounds crazy, but they get to our house at about 6 a.m. so they can be there when my kids get up.” After presents, Taibe’s long-time partner, Rachel, is first on K.P., making a big, classic American breakfast of pancakes, bacon, eggs, toast…the works. The family then relaxes, the kids play with their toys, and the beginnings of the next meal — more like a smorgasbord — are put in place. “I bring a lot of stuff home from the restaurant … charcuterie and cheeses … and Rachel and I usually make a quiche and salad and we just put everything out.”

From there, grazing continues for much of the day, coupled with wine, beer, juices and coffee and, as the afternoon progresses, the chef takes the helm and the food focus turns to roasted duck. “I serve it with some sort of fruit preserve or marmalade, roasted vegetables and potatoes. It’s pretty simple and straightforward but very reminiscent of the holidays.”

And the best part of the Taibe Christmas feast? “We stay in our pajamas all day.”

Things are a little less relaxed for Renato Donzelli, chef-owner of Norwalk’s Basso Café. Often the chef works over the holidays, something that makes him wistful for traditional family Christmas gatherings he enjoyed with his family in Venezuela. “But I try to get some friends and my staff together at the restaurant after service, we set up a big family-style table, and I cook a special holiday meal for them.”

Born in Caracas but raised in Italy, chef Donzelli’s festive menu follows the Mediterranean fusion style of his restaurant. In sharp contrast to chef Taibe’s Christmas Day offerings, Donzelli’s thoughts when asked about the holidays go straight to Christmas Eve (or La Vigilia as it’s known in Italy). One of his favorite dishes is Insalata di Rinforzo, a classic Neapolitan “contorni,” or side dish that is traditionally served as part of the feast of the seven fishes.

“I absolutely love this salad. I put my own twist on it by tossing it with salt cod, but you can leave it out if you prefer. We enjoy this salad with seafood dishes like stuffed calamari, risotto with asparagus and squid ink, and linguine with mussels, clams, shrimp, even lobster. It fits right in with any menu, though. I could eat it every day.”

Ironically, when it came to chef Eben Leonard of Darien’s Scena it was all about the sweets. Like Donzelli, Leonard says he’s spent most of the holidays of his adulthood at work. As a child in upstate New York, however, one of his fondest holiday memories was of his school’s annual fair and the gingerbread house auction that was integral to the event.

“I attended a private art school whose curriculum included a gingerbread house-making class. Every year, students, teachers, and parents would create these amazing, intricate structures and they’d be auctioned off to benefit the school. They were fun to build – though I was terrible at it — but in all honesty, I hated gingerbread. I thought it was the most disgusting thing on earth. So the ones my friends and I always liked the best were the ones that had the most candy on them.”

Leonard has made it his mission this year to create a gingerbread that he’d actually want to eat. He did so by increasing the wet ingredients and switching the requisite dark molasses with honey. The flavors of cinnamon, ginger and clove spell “holiday” with a capital “H” but, says Leonard, “The texture of my gingerbread is more like that of a muffin. I top it with a pear compote, toffee sauce, and vanilla ice cream and it’s amazing…nothing like that hard, dark stuff from my childhood. I made it for the recent Darien Restaurant Week and it was such a success that I decided to keep it on the dessert menu at Scena through the holidays.”

Chef Taibe’s Roast Duck & Marmalade

1 (5.5-pound) duckling
(L.I. duckling)
1 teaspoon salt
1/4 teaspoon pepper
1 onion sliced
1 bulb fennel sliced
2 sprigs thyme
2 oranges sliced
1 cup marmalade
(or fig, currant or cherry)
Juice of 2 lemons

Season both the outside and inside of the duckling with salt and pepper. Place the onion, thyme, orange and fennel inside the duck. Truss the bird and prick the skin. Dry thoroughly.
Place the duck breast-side up in a roasting pan and place in the center rack of a 425-degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for an additional hour to one hour and 25 minutes.

Remove accumulated fat occasionally with a bulb baster. (Note: The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained the last drops of juice are pale rose. The duck is well done when the juices run pale yellow.) Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.

Add the marmalade and lemon juice to a small sauce pot, cook till hot and bubbling. Serve over duck.

Chef Donzelli’s Insalata di Rinforzo
For Cod
2 lbs. salt cod (approximately)
2 cups fresh water
3 to 4 peeled garlic cloves,
2 bay leaves

For Salad
4 tablespoons coarse salt (kosher)
1 head cauliflower, cut into florets
2 3/4 cups white wine vinegar
1 teaspoon fennel seeds
4 cloves garlic, peeled and left whole
3 stalks celery, cut on a diagonal into 3/4-inch pieces
10 ounces pickling onions, peeled after soaking in hot water
2 yellow peppers, seeded and cut into 3/4-inch thick strips
2 red peppers, seeded and cut into 3/4-inch thick strips
1 fennel bulb, sliced
6 red chili peppers, left whole
7 ounces pitted olives (black, green, or a mixture)
2 tablespoons capers
1 bunch flat-leaf parsley, chopped

For Dressing
3 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper

A few days before serving, prepare the salt cod. Soak fish in cold water and place in refrigerator. Change the water several times over two or three days to remove excess salt from the fish. On the day of service, poach the cod in two cups of boiling water with the bay leaves and garlic cloves until tender, then strain and cut in small pieces to be tossed with salad.

For salad: Put 16 cups of water into a large saucepan and bring to a boil. Add two tablespoons of salt and the cauliflower florets and cook them until tender-crisp, about five to eight minutes. Remove the cauliflower florets with a slotted spoon and plunge them straight into a bowl of iced water, cool, and drain. Pour out half of the boiling water and add the white wine vinegar, remaining salt, fennel seeds, and the 4 garlic cloves. Bring the pan back to a boil and add the celery, onions, peppers, fennel, and whole chiles. Cook for about ten minutes until tender and then plunge them into iced water as with the cauliflower and then drain once they’re cool.

In a large bowl, mix the cauliflower and other vegetables with the garlic, olives and capers. Whisk together the vinegar and oil and pour over the salad. Season with salt and pepper. Sprinkle with chopped parsley. Combine everything really well, which is best done using clean hands. At this point you have a pickled vegetable salad which serves 8 generously, or you can stuff everything into wide-necked sterilized canning jars and pour in a mixture of half vinegar and half olive oil to cover the vegetables and then store. Toss with the fish and serve.

Chef Leonard’s Warm Gingerbread with Pear
Gingerbread
10 cups pastry flour
2 teaspoons salt
5 tablespoons baking soda
2 tablespoons baking powder
2 tablespoons ginger powder
1 tablespoon cinnamon ground
2 tablespoons clove ground
2 tablespoons fennel seed ground
Fine zest of three oranges
8 ounces currants or raisins
4 cups honey
2 1/2 cups hot water
2 1/4 sticks butter, melted
2 loaf pans, lined with parchment paper and greased with butter and/or cooking spray

Pear compote
3 pears, peeled cored and diced small (save one ¼ of a pear for garnish)
1 cup brown sugar
1 cup golden raisins
Juice and zest of one lemon
Juice and zest of one orange
1 tablespoon plus 2 teaspoons fresh ginger, minced
Pinch ground black pepper
1/2 cinnamon stick
1 teaspoon vanilla

Bourbon Toffee Sauce
3/4 cup plus 2 tablespoons unsalted butter
1 1/2 cups light brown sugar
1 cup heavy cream
1 teaspoon vanilla
1/2 cup bourbon

Garnishes
Toasted almonds
Vanilla ice cream
Malden salt

Preheat oven to 375 degrees. In a bowl, sift together all dry ingredients for the gingerbread. In a separate bowl, combine honey, hot water and melted butter. Slowly add the wet ingredients to the dry, mixing just until the flour is moistened. The batter will look a little lumpy; don’t over mix.

Pour the batter about halfway up both pans and bake immediately. Bake for around 25 to 30 minutes, or until a skewer comes out of the center of the cake clean and free of batter.
Combine all ingredients of the pear compote in a small pot. Cook on very low flame until syrup consistency and pears are tender.

To make the bourbon toffee sauce, melt the butter and brown sugar, and slowly bring to a boil. Remove from heat, add the cream, vanilla and bourbon. Allow to cool before serving.

To serve, slice the gingerbread to desired thickness. Drizzle the toffee sauce. Add the compote and a scoop of vanilla ice cream. Garnish with toasted almonds, julienne pear and sea salt.

Farmhouse Butternut Squash Soup

2010-12-17T12:02:00.010-05:00

Photo: The soup in progress, boiling away in my favorite pot.

Recipe interpreted from February 2009 Gourmet Magazine

Farmhouse Butternut Squash Soup

Makes 5-6 servings

3 large garlic cloves, chopped
1.5 pounds butternut squash, peeled, seeded, and chopped
.5 pounds carrots, chopped
1 Gala apple, peeled, cored, and chopped
3 thyme sprigs
1-2 bay leaves
2.5 cups reduced-sodium chicken broth
1.5 cups water
1 to 1 1/2 teaspoons cider vinegar

In a 6 qt. heavy pot, add garlic stirring until pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard the bay leaves.

Purée in batches (in blender or food processor) until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar.

West Hartford News, "Some Local Farmers Experiencing Longer Growing Season," December 12, 2010

2010-12-12T22:00:00.001-05:00

Originally posted here.

CONNECTICUT – With winter on its way, the U.S. Department of Agriculture recently announced that its National Farmer’s Market Directory shows 898 winter farmer’s markets across the country, extending opportunities for consumers to access locally grown food. (Farmer’s markets are considered winter farmer’s markets if they operate between Nov. and March.)

"Fresh, local, and healthful food isn't just available during warm weather months," said Jay T. Mar, Connecticut’s State Conservationist for the USDA-Natural Resources Conservation Service. "Producers are now growing agricultural products well past the normal growing season.”

“The newly-released directory listed the Top 11 states with the most winter markets,” said Mar, “and Connecticut was No. 10 with 20 of them. This is good news for both Connecticut’s residents and for agricultural producers, and it is due in part to the agency’s new Seasonal High Tunnel Initiative.”

Through the NRCS Environmental Quality Incentives Program and the Agricultural Management Assistance Program, eligible producers may receive up to 75% of the cost of a high tunnel. These systems cover rows of plants in fields as they grow, modifying the climate; resulting in an extended growing season, conserving energy, and addressing soil and water quality concerns. These systems consist of structural hoops covered with a layer of plastic that can be sealed on the ends during cold times, or opened on the ends and sides for ventilation in warmer weather. High tunnels are ideal for heat-loving crops such as tomatoes, peppers, and melons, or to grow early or late seasonal greens.

“These winter farmer’s markets not only provide residents with fresh food,” said Mar, “they allow more small and local farmers an opportunity to continue bringing in revenue to support their agricultural operations.”

Since 2009 (the last time USDA released a count of these markets), the numbers have grown 17%. Results from that same survey indicate that farmer’s markets operating more than seven months per year have higher monthly sales than their strictly seasonal counterparts.

Holiday

2010-12-12T21:15:00.003-05:00

Festive music. Spicy scents eminating from the kitchen. Candlelight. Twinkling lights. A fur bomber hat. Fleece lined boots for trompsing out to feed the stray cat. Red berries on the holly and blue ones on the juniper bush. The smell of the spruce wreath over the fireplace. Pressing table linens, filling cookie jars. A green glassine paper origami star. Wooden spoons stirring soup. Mittens, knit scarves, frosted lawn. Rolling dates in icing and snowing sugar down on them, as they lay on the gilded plate. Sled by the door, skates in the car. We look to the sky and wait for the snow.

The Tiny Swede

2010-12-12T20:47:00.002-05:00

We are getting into the spirit. This little elf came to us from Harriet Amanda Chapman Scandinavian Crafts in Middletown, CT.

Ready for Shadow Puppetry

2010-12-12T20:42:00.004-05:00

He calls them my "newsie" gloves. I like them because they keep my hands toasty, but fingers are untethered and free to knit in the car, snip juniper berries, or fill the suet basket.

Zippy Kale

2010-12-12T16:45:00.004-05:00

Serves 4-6

2 lbs kale
olive oil
salt
4-5 garlic cloves, finely chopped
red pepper flakes
red wine vinegar
pepper

Remove the stems from the kale and chop the leaves coarsely. Wash and drain well, but don't dry. Heat a large saute pan and 1/4 cup olive oil and enough kale to cover the bottom of the pan. Cook over high heat, stirring to rotate the leaves. Add more kale the leaves wilt. When all the kale has been added, season with salt, cover and reduce to medium. If the leaves begin to scorch, add a smidge of water. Young kale will be tender after 4 or 5 minutes. When the leaves are tender, remove the lid and allow the water to cook away. Push the kale to the side o fthe pan and add a drizzle of olive oil, the garlic, a pinch of red pepper flakes. Combine with the kale. Turn off the heat, add a splash of vinegar and season. Serve warm or at room tempurature.

Recipe loosely taken from Chez Panisse Cafe Cookbook by Alice Waters.

Recipe: Mushroom and Onion Pie

2010-12-12T16:37:00.006-05:00

Mushroom & Onion Pie

Crust:
2 cups flour
3/4 cups vegetable shortening
7-8 tablespoons of water
1 tablespoon of salt

Filling:
Sliced onions - experiment with a variety! I typically use 4 small-medium onions for this pie.
Musrooms: again, straighforward white button mushrooms, but the adventurous might try chanterelle, portabellos, or other unique varieties, depending on their markets.

Combine until mixture looks like a bit crumbly, wrap in plastic and chill while you prepare the filling. Slice onions and mushrooms into bite size chunks (not too small!), toss with olive oil and a pinch of salt/pepper.

Reserve 1/4 of the pie crust dough; on a floured surface, roll out your bottom crust and line a pie plate or springform pan. Add your filling, then roll out the top crust and lay on top. Pinch the side closed and make a few slices in the crust to allow steam to escape.

Preheat the oven to 400 degrees F. and bake for one hour.

New York Times, "The Beekeeper Next Door," December 10, 2010

2010-12-09T08:41:00.001-05:00

New York Times, "The Beekeeper Next Door," December 10, 2010

Photo: Deborah Augustine

By KRISTINA SHEVORY

MIKE BARRETT does not have much of a yard at his two-story row house in Astoria, Queens. But that fact has not kept him from his new hobby of beekeeping — he put the hive on his roof. When it was harvest time this fall, he just tied ropes around each of the two honey-filled boxes in the hive, and lowered them to the ground.

Eventually, Mr. Barrett loaded the boxes into his car, took off his white beekeeper suit and set off for a commercial kitchen in Brooklyn. There, along with other members of the New York City beekeeping club, he extracted his honey, eventually lugging home 40 pounds of the stuff.

He was happy with his successful harvest, but he also reaped something he did not expect. “I was surprised how much I really care about the bees,” said Mr. Barrett, 49, a systems administrator for New York University, in reflecting on his inaugural season as a beekeeper. “You start to think about the ways to make their lives better.”

Until last spring, Mr. Barrett would have been breaking the law and risking a $2,000 fine for engaging in his sticky new hobby. But in March, New York City made beekeeping legal, and in so doing it joined a long list of other municipalities, from Denver to Milwaukee to Minneapolis to Salt Lake City, that have also lifted beekeeping bans in the last two years. Many towns, like Hillsboro, Ore., have done the same, and still other places, like Oak Park, Ill., and Santa Monica, Calif., are reconsidering their prohibitions.

Nationwide, hives are being tucked into small backyards and set alongside driveways; even the White House has installed some. Beekeeping classes are filling up quickly, and new beekeeping clubs are forming at the same time that established ones are reporting large jumps in membership.

At Mr. Barrett’s club, for instance, membership has more than doubled, to about 900, in the last year. In Los Angeles, the Backwards Beekeepers club has 400 members — up from six members two years ago. And in Denver, a club that was formed last year already boasts a roster of 200.

“Everyone who teaches a beekeeping course is finding themselves popular all of a sudden,” said James Fischer, 53, an instructor at New York City Beekeeping.

One force behind this rise of beekeeping is the growing desire for homegrown and organic food. Another, more complex one is the urge to stem the worrisome decline in the nation’s bee population.

The number of bees has been falling since the end of World War II, when farmers stopped rotating crops with clover, a good pollen source for bees, and started using fertilizers. Pesticides and herbicides became common as well. In cities, native plants were ripped out in favor of exotic ones that were not good for bees.

Then, four years ago, honey bee colonies mysteriously started to die around the country. This drop-off, called colony collapse disorder, added to the mounting health problems, like mites and diseases, that bees are facing. About 30 percent of the country’s managed colonies have died; around a third of the deaths are related to colony collapse disorder, according to the Agriculture Department.

“We don’t know the primary cause, but we know the combination of poor nutrition, heavy pesticide use and bee diseases have put bees into a tailspin,” said Marla Spivak, an entomology professor at the University of Minnesota and a recipient of a MacArthur Foundation “genius” grant for her work on honey-bee health.

Whatever the cause of colony collapse disorder, “People want to feel that they are doing something to help,” said Dave Mendes, president of the American Beekeeping Federation in Atlanta. “Having a few beehives in your backyard can make you feel better.”

But beekeeping is forbidden in many places. Some of the bans arose after World War II. Cities, seeking to eradicate any traces of agriculture within their limits in order to show they were full-fledged municipalities, forbade the raising of livestock, chicken and other creatures used in food production. Another wave of prohibitions came 20 years ago with the arrival of “killer bees” from Mexico. “People thought, ‘Oh, my God, I’m going to die, my kids are going to die and my dogs are going to die,’ ” said Kim Flottum, editor of Bee Culture magazine in Medina, Ohio. “At the time, people didn’t know what killer bees would do because they kept moving.” (Fortunately, the bees turned out not to be the threat that people feared.)

Nurturing flowers, fruits and vegetables is another factor in the rise in beekeeping, and it ranks high for Marygael Meister, who runs the Denver Beekeepers Association. In 2008, when Ms. Meister took a beekeeping class and set up two hives in her backyard in Denver, her goal was to help her more than 300 rosebushes thrive.

Ms. Meister said she had initially called the city information line and had been told it was legal to keep bees. The information was incorrect, and she received a cease-and-desist order when a neighbor complained about her hives. But instead of giving up, Ms. Meister decided to fight, showing the zeal of the nation’s new crop of beekeepers.

“I was livid,” Ms. Meister said. “I really enjoyed my bees and it was not like I was keeping a mountain lion in my backyard. It was absurd to me that the city was perpetuating the idea that Denver is so green and we’re not.”

Ms. Meister spent the next five months urging city officials to legalize beekeeping. In November 2008, the Denver City Council did so, and shortly thereafter Ms. Meister started the city’s first beekeeping club.

But legalization does not give beekeepers free rein. Cities often impose conditions on beekeepers — an annual fee, a permit, a minimum required distance between hives and nearby structures.

The City of Minneapolis, which legalized beekeeping last year, has set particularly stringent restrictions. Besides paying a $100 annual fee per hive, beekeepers there must obtain signed permission from all the neighbors within a 100-foot radius of the hives, and for neighbors within a 300-foot radius, they need 80 percent of the signatures.

For Jacquelynn Goessling, having her neighbors sign off on her hives was hardly a problem. People in her Minneapolis neighborhood of Kingfield, which she calls a “hotbed of liberal politics,” were so supportive that some wanted to host one of her hives in their own yards, or to help by planting their gardens with the kinds of flowers bees like. “Power to the bees” became a rallying cry for many of her friends. A year later, she has 12 hives citywide.

Ms. Goessling has also forged new relationships with neighbors — including the grumpy ones. Since she became the neighborhood’s “bee lady,” people want to buy her honey, either with cash or in trade for things like raspberry jam. Grateful neighbors also tell her they are getting more apples on their trees and, for the first time, seeing fruit on their arctic kiwi plants.

Eventually, Ms. Goessling would like to become a full-time beekeeper. She will be working with a local business center this winter to draft a business plan.

“If I could make $50,000 from bees, I’d quit my job so I could spend more time with my kids and have the summers off,” said Ms. Goessling, 48, a database administrator.

As Ms. Goessling dreams of a new career, other bee lovers, like Daniel Salisbury of Santa Monica, are fighting for the same opportunity.

Santa Monica models itself as an environmentally conscious city, but it has long banned beekeeping. So when city inspectors found three hives in Daniel Salisbury’s backyard two years ago, they insisted he move them. He took the hives north to his mother’s house in San Luis Obispo County, where beekeeping is legal, but he also began a drive to legalize hives in Santa Monica.

He has become so well known that people at his city-owned trailer park call to alert him when exterminators, retained by the Santa Monica housing agency, are headed toward bee swarms.

“I would chase down the swarms and literally run with my clippers to get the branch before Orkin showed up,” said Mr. Salisbury, 47, an antiques dealer, referring to a large pest-control company.

Over the last two years, Mr. Salisbury has attended Santa Monica City Council meetings, recruited a Los Angeles beekeeping club to help, and launched an e-mail legalization campaign joined by hundreds worldwide. On Tuesday, the Santa Monica City Council is scheduled to reconsider the beekeeping ban, and supporters of legalization are optimistic.

Max Wong, a Los Angeles beekeeper who has been helping Mr. Salisbury with his drive, hopes to wield some of the same political techniques in a legalization push in her city. Beekeeping rules there are a patchwork, with the hobby legal on one side of a street and illegal on the other.

“We’re in trouble and the bees are in trouble,” said Ms. Wong, 42, a member of the Backwards Beekeepers club. “We need to do something.”

Ms. Wong, a film producer who started keeping bees a year ago, wants to legalize bees not just to help hobbyists like herself, but to help feed and employ others. She sees bees as the best way to increase vegetable pollination in local community gardens and thinks that some people, like a few members of her club, could even become professional beekeepers.

Like Mr. Barrett from Queens and other new beekeepers, Ms. Wong is developing a close relationship with her bees, and she wants to ensure that others can enjoy the hobby as much as she does.

“It’s like having 35,000 pets,” she said. “I’m hyperactive, so anything that shuts down my brain is a good thing. When I’m working at a hive, I’m quiet and meditative.”

Who Regulated My Cheese? (Repost of Hartford Advocate article).

2010-12-08T11:16:00.002-05:00

Hartford Advocate, "A New Federal Food-Reform Bill Could Affect Small Connecticut Famers," December 6, 2010

By Gregory B. Hladky

Who regulated my cheese?

Photo: Paul Trubey, cheese maker.

Down a winding dirt road in the back woods of rural Lebanon, a goat farmer and cheese maker named Paul Trubey is getting nervous about collateral damage in Connecticut from what food-safety advocates are doing in Congress.

The stated target of this long-awaited reform legislation is stopping outbreaks of life-threatening illnesses caused by such vomit-flavored gifts from our 21st-century food industry as tainted eggs, salmonella-stained vegetables, and listeria-laden milk or cheese.

“I’m worried people haven’t thought about what this really means,” says Trubey, warning these food-safety reforms could inadvertently cripple Connecticut’s new wave of small farmers, organic food producers and niche suppliers. “The whole thing is really scary.”

Supporters insist the bill that cleared the U.S. Senate late last month will give federal regulators far better tools to combat the often disgusting practices of shoddy food producers.

Contaminated food causes an estimated 5,000 deaths a year in the U.S. and sends hundreds of thousands more to the hospital. The Food and Drug Administration would, for example, finally be able to order the recall of food determined to be potentially dangerous. (All the FDA can do at the moment is say pretty please.)

Remember the peanut-triggered salmonella outbreak in 2009? That one took nine lives. Then there was the E. coli-contaminated spinach case that scared consumers so badly spinach sales still haven’t recovered. This summer, an estimated 1,600 people were sickened by bad eggs produced at two industrial-scale poultry factories in Iowa, prompting a national recall of their products.

Connecticut hasn’t been spared. In 2008, four people were rushed to the hospital with life-threatening illnesses after drinking raw milk tainted with E. coli from a farm in Simsbury. The case was cited in a recently released government study warning of the potential dangers of raw milk, a product that some health-food types insist has marvelous beneficial properties.

The food safety reforms that won Senate approval late last month did so on an unusually bipartisan 75-25 vote. (The Senate’s bill has become hung up on a technical difficulty that could diminish its chances of final approval during the final days of this lame-duck Congressional session.)

In the Senate, the bill got through in part because of a special exemption that’s supposed to protect small-time farmers and artisan food producers like Trubey from costly federal over-regulation.

Producers and farmers that sell less than $500,000 worth of food a year and don’t ship beyond 275 miles would be spared most of the bill’s new documentation and inspection requirements. The legislation’s advocates argue this exemption shows the reforms are aimed at the huge agri-business operations that are almost always the villains in major food-illness outbreaks.

Wayne Kasacek, assistant director of Connecticut’s bureau of regulation and inspection for the state Department of Agriculture, doubts the reform measure will create many problems for small Connecticut farmers. “I don’t imagine the impact on them will be much at all,” he says.

Barry Kapplan, whose wife Nancy is the owner of Bush Meadow Farm in Union, doesn’t think their small farm-restaurant operation will be harmed and fully supports the reforms. “I think it’s great,” he says.

Kapplan says every time there is some horror like last summer’s giant egg recall, his sales drop. “It’s guilt by association,” he says, and frightened consumers don’t seem to realize that his goat milk or organic eggs are safely produced here in Connecticut.

Bush Meadow sells nearly all the milk, cheese, eggs and meat raised on the farm at its own restaurant or farm store, according to Kapplan. He says the family operation is frequently inspected by two different state agencies and the feds, and that all of its food production equipment is calculated to exceed safety requirements.

Kasacek says Connecticut already has strict regulations and inspection procedures for nearly all food producers in this state. His bureau is responsible for regular inspections and monitoring of Connecticut’s 146 dairy operations, including 15 state-licensed producers of raw milk. The agency also keeps tabs on 17 in-state cheese makers, nearly all of which are small operators like Trubey.

Trubey’s Beltane Farm has been in business 13 years, creating fresh goat cheese and French-style ripened cheeses such as Camembert and Brie from the milk of about 100 goats. During the height of the summer season, Trubey says, the farm is using 85 gallons of milk a day to make cheese seven days a week.

His operation would easily qualify for the under-$500,000-a-year-in-sales exemption, according to Trubey. Most of the farm’s sales are at local farmers markets in Connecticut. He says some of his cheeses are shipped to New Jersey, New York and Rhode Island, but those locations are all within the exemption’s 275-mile limit.

Trubey says the exemptions aren’t as beneficial to small farmers as they’re cracked up to be.

Small farmers will still be saddled with new paperwork and accounting demands, including proving to the FDA with three-year’s worth of records that a farm’s sales haven’t gone over that $500,000 threshold, he says.

Startup operations could also have problems proving that their sales won’t top that $500,000 mark, says Trubey. “How do you prove that?” he asks. He also wonders what will happen if his operations expand to exceed that sales mark, or if he ever wants to sell his farm and cheese-making business to someone with hopes for big improvements.

Trubey worries the new legislation will “put the kibosh on the developing face of agriculture in Connecticut.” He says the future of farming in this state is clearly going to be with small, intensive, niche operations like his.
“If you go to farmers markets and see who’s producing the food now, it’s the small farmers,” says Trubey. “Connecticut doesn’t have the vast tracts of land for big-time agriculture.”

This has become a classic sort of American debate, pitting the freedom of the individual entrepreneur against the right of government to protect people from danger.

Kapplan sums it up this way:

“I believe in the right of cheese makers to make regional, unpasteurized cheese. It’s their right as Americans. But you damn well better make it safe.”

water + woods

2010-10-31T18:17:00.001-04:00

welcome, fall.

water + woods from Lapine Hill Kitchen on Vimeo.

Slow.country.

2010-09-28T20:41:00.005-04:00

Food. Family. Warm weather. Way. Too. Much. Wine for not even Wednesday. South Carolina is a epicurian delight. Vibrant fresh veggies, cheaper vino, seafood galore, and a Southern hospitality (aka, let yourself into their screened door) mentality that equates to an ebb and flow between slow, stagnant, sun-blanched afternoons, and palmetto-framed, purple sky evenings, offset with a low-key buzz from people walking dogs, deer nibbling on the lawn, and sizzling, grilled dinners. It is a vibe I haven't felt anywhere else, and while I couldn't take the humidity and voracious mold year-round, I sure do like sticking my toes in limey, oyster sand for a twice-a-year visit.

Photo credit: @_scape or Flickr: scape_

Friend or Follow?

2010-09-28T20:32:00.003-04:00

A reminder for readers on Twitter: follow us on @lapinehill.

Royal, with cheese.

2010-09-28T20:05:00.009-04:00

We hit up the Port Royal Farmers' Market, South Carolina on Saturday morning, pre-beach jaunt. Seen here, and not before: baby white eggplant, pale green peppers, raw cow's milk cheese pureed w/ herbs, lotsa boiled peanuts, and floral arrangements which included purple basil. Beautiful! Friendly, super-affordable, the market also had market mainstays like salad fixings, pumpkins, breads and pastries, and perrenials. Two market firsts for me: a chinese dumpling chef (alas, the beauty of the electric pan) and a mobile trailer creperie.

Claudine's Creperie, Claudine Dallam, 315.664.0184, clodallam@gmail.com, Authentic French Crepes filled with sweet and savory, i.e. ham, cheese, spinach, and fruit.

Three Sisters Farm, Priscilla Coleman, Mary Connor & Beth Lee, 30 Porcher Rd, Bluffton, SC 29909, 843-757-2363, priscillamerrick@hotmail.com: certified organic farmers: eggs, herbs, flowers, and vegetables.

Olivia Liu, Hilton Head island, SC,Chinese Dumplings/Potstickers

A high/lo moment was when I tasted the european woman's raw cow's cheese and she giggled that she had to wear gloves to serve the sample, when we both know it wasn't made w/ this way. I waited a moment too long to purchase, distracted by my Mom's perusing the yellow tomatoes, and then she was out. Boo! Perhaps next week, as the taste still lingers in my mouth -- pungent, herby, and powerful. Castra Rota, Adriano & Sonia Rota, Brunson, SC, 843.737.6055, castra.rota@yahoo.com, Hand made pastas & European Bread (raw milk cheese).

That's bull (grapes).

2010-09-28T19:53:00.006-04:00

Lowcountry forays for food on Sunday brought me to Barefoot Farms (939 Sea Island Pkwy, St. Helena Island, SC 29920-3923; p. 843-838-7421). I met Barefoot himself, an overall-clad sleepy, bearded fellow who looked like he had toiled since dawn. It was a moment where I find myself at the intersection of documentarian and wanting to respect his position, so I didn't take his photograph, which I'm regretting now. In any event, we picked up a hearty $4 watermelon which I'll juice tomorrow (vodka or not) and pour over ice. The farm also served up chili peppers, your standard salad fare, locally prepared jams and honeys, and a new-to-me fruit: bull grapes. I loved that along one road, you could harvest local shrimp, oysters, fruits and veggies + specialty items. Almost (!) no need for the supermarket, though here (like everywhere) folks are simply addicted to visiting the market, almost every day.

Chicken Stewed in Coconut Milk

2010-09-28T18:04:00.004-04:00

I'm in South Carolina, visiting family. After a long day of teaching, my mom looked exhausted, so I decided to cook her up something warm and filling. Tonight, I picked Saveur's chicken stewed in coconut milk. It calls for rice to soak up the delicious juices, but I instead picked butternut squash ravioli, cooked separately and then thrown in. Although I started with thawed chicken, I found I had to cook it for longeer than 30 minutes, so next time I would braise the meat first, then throw in the juice to soak up the yummy liquid. I suppose you could also opt for vegetarian and use parboiled squash or very firm tofu (at the last minute). The broth is really the most satisfying part; we sopped it out of our bowls with mountain bread.

Chicken Stewed in Coconut Milk

1⁄4 cup canola oil (I prefer olive oil)
1 1⁄2 tsp. ground turmeric
4 cloves garlic, minced
4 green or red Thai chiles, stemmed, seeded, and minced
4 plum tomatoes, cored and minced
1 medium red onion, minced
4 skinless bone-in chicken legs and thighs,separated
1⁄4 cup fresh lime juice
2 14-oz. cans coconut milk
Kosher salt and freshly ground black pepper,to taste
4 cups cooked rice, for serving
Finely chopped fresh cilantro, for garnish

1. Heat the oil in a 6-qt. pot over medium-high heat. Add the turmeric, garlic, chiles, tomatoes, and onions and cook, stirring often, until the onions are caramelized, 20–25 minutes. Add chicken to pot along with lime juice and coconut milk. Bring mixture to a boil and reduce heat to medium-low; simmer, stirring occasionally, until chicken is tender, about 30 minutes. Season with salt and pepper.

2. To serve, put rice into 4 serving bowls and spoon chicken and sauce over rice. Garnish with cilantro and season with more black pepper.

SERVES 4

Savory brekkie

2010-09-25T10:03:00.003-04:00

poached egg + spanish rice + avocado + onion + mandarin orange, served up in Mum's Arabica dinnerware from Finlandia. (Somehow, it just tastes better in these bowls.)

A Pressing Engagement

2010-09-13T10:58:00.001-04:00

Sun Sep 19, 1-2:30pm, Stanley-Whitman House, 37 High St, Farmington. Colonial farmers made cider all year long, using the fruits of their orchards, for their own use and for sale. Join Don Rogers as he describes and demonstrates traditional means of making sweet and hard cider. Adults only please. Pre-registration not required. $3. 860-677-9222, stanleywhitman.org

Back to School: Cheese 101 Courses

2010-09-13T09:08:00.001-04:00

Article first appeared on CTBites.com:

School is Back in Session @ Fairfield Cheese Company
September 8, 2010

Fairfield Cheese Company classes are back in session and school has never been this delicious. Whether you are a cheese novice looking for a an introduction to the basics, or a cheese-aficionado seeking to expand your knowledge on a specific variety, they've got the class for you.

I jumped at the chance to attend one of these sessions last season and spent some time with owners Laura and Christopher who lead these entertaining and informative evenings. If you would like some background on Fairfield Cheese Company, check out our review, "Cheese 101."

With wine pairings from Harry's Wine & Liquor, this is the perfect way to break out of that dinner-and-a-movie date night rut. If you attend any of the classes below, let us know what you think!

Cheese School Class Schedule Fall / Winter 2010:

Tuesday, September 14th 7-9pm: Cheese 101
Do you love cheese? Do you want to know more about it? Cheese 101 is the best place to start. Sit and relax over a plate of some of our best cheeses (with a little wine to wash it down, of course) as Chris and Laura bare the basics. Let us guide you through a scrumptious tasting of fresh and bloomy cheeses, washed rind and aged, plus a variety of cow, sheep, and goat cheese, all while learning about cheese-making. Leave with your new-found knowledge and order with confidence the next time you’re at a cheese counter. $45.00

Tuesday, September 21st 7-9pm : Perfect Pairings: Cheese & Wine
Every so often, we find pairings of cheeses and wines that go above and beyond, complementing each other in a way that can only be described as “Marriages-Made-in-Heaven.” In this class, with the help of our friends at Harry’s Wine & Liquor, we will pair the perfect cheese with it’s perfect wine match and discuss the basics of pairing cheese & wine. $45.00

Tuesday, September 28th 7-9 pm: Buon Gusto! The Cheeses of Italy
Join us for an evening of discovery into Italy’s wealth of luxurious cheeses. Travel down the boot and explore the country’s stunning diversity, from the creamy cow and goat cheeses of Piedmont to the luscious sheep cheeses of Tuscany. We’ll pour a selection of traditional Italian wines from Harry’s Wine & Liquor to help bring out the very best flavors of the cheeses. $45.00

Tuesday, October 5th 7-9pm: And The Winner is…2010 American Cheese Society
At the end of August the American Cheese Society holds its annual conference and competition where hundreds of American-made cheeses go head to head to determine which ones will be deemed the best of the best in their specific categories. In this class we will taste the winners and discuss the revolution in American made cheeses. $45.00

Tuesday, October 26th 7-9pm: Fondue
Fondue is back big time, and what better way to get together with friends and family on a cold autumn night? We’ll experiment with several different fondue recipes using a variety of alpine and other hearty cheeses in all their warm and creamy glory. We’ll have lots of delicious dipping accompaniments and a couple of wine selections to add to the fabulous fondue fun. $45.00

Tuesday, November 2nd 7-9pm: Champion Cheddars
The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. In this class we will taste through a plate of what we consider “champion” cheddars and discuss the differences and similarities of this all around favorite. $45.00

Tuesday, November 9th 7-9pm: Cheese & Honey Pairing
Complex like a wine pairing but much sweeter going down, these pairings will get you buzzing about cheese and honey. Learn about the world of honey, honey bees and cheese when we welcome beekeeper and author of Honeybee: Lessons from an Accidental Beekeeper, Marina Marchese, owner of RED BEE HONEY to Fairfield Cheese Company for an evening of pairing artisan honey and artisan cheese and complementary wines. Signed copies of Marina’s book and her honeys will be available for purchase after the class. $45.00

Tuesday, November 30th 7-9pm: Cheese and Chocolate
Indulgence in great food and drink around the holiday season is nearly universal, and tonight we do it right! We’re kicking off the holiday season with a carefully paired tasting of cheeses and chocolates and washing it down with sparkling wine. A rather indulgent evening for sure. Let the holiday decadence begin! $45.00

Reservations: Stop in the shop, call 203.292.8194 or email laura@fairfieldcheese.com.

Putting the Beds to Bed

2010-09-12T10:21:00.001-04:00

Things to do in the garden in September (via Indystar.com):

» Move houseplants indoors before night
temperatures fall below 55 degrees. Hose
off any insects or debris first.

» Sow seed for a new lawn or to repair
bare spots.

» Fertilize the lawn. Apply a slow-release
nitrogen fertilizer. Water the lawn before
and after application.

» If broadleaf lawn weeds are a problem,
apply herbicide in late summer or early
fall. Follow label directions and pick a
calm day to prevent the spray from
drifting.

» Divide peonies, day lilies, iris and
phlox. Plant container-grown perennials.

» Plant spring-flowering bulbs beginning
in late September. Water well. Allow
about four weeks for bulbs to develop
good roots before the ground freezes.

» Sow seeds for lettuces, spinach and
other cool-season crops for harvesting
this fall and in early winter.

***

I'm also quite fond of the beautifully-illustrated title, "The Pleasures of Gardening," by Angela Stanford. (2001, ISBN 0-7683-2353-3, cedco.com).

Seasonal tasks:
Plant spring flowering bulbs
Take hardwood cuttings of shrubs
Move plants where necessary
Lift and divide perennials
Clear up dead leaves and store for leaf mould
Collect seads and store in dry container
Plant new trees and shrubs
Check tree ties and stakes
Prune climbing and rambling roses
Sow sweet peas in a cold frame
Leave pea and bean roots in the soil
Lift and store onions and potatoes
Pick and store apples, pears, and quinces

The Garden In September

2010-09-12T10:13:00.003-04:00

From the poem by Robert Bridges, as featured in the book Garden Poems (Knopf) ISBN 978-0-679-44726-9

Now thin mists temper the slow-ripening beams
Of the September sun: his golden gleams
On gaudy flowers shine, that prank the rows
Of high-grown hollyhocks, and all tall show
That Autumn flaunteth in his bushy bowers;
Where tomtits, hanging from the drooping heads
Of giant sunflowers, peck the nutty seeds;
An in the feathery aster bees on wing
Seize and set free the honied flowers,
Till thousand stars leap with their visiting:
While ever across the path mazily flit,
Unpiloted in the sun,
The dreamy butterflies
With dazzling colours powdered and soft glooms,
White, black and crimson stripes, and peacock eyes,
Or on change flowers sit,
With idle effort plundering one by one
The nectaries of deepest-throated blooms.

How far is your restaurant plate from the local farm?

2010-09-11T20:04:00.002-04:00

2010 Participants in Farm to Chef Program in Connecticut

Farm to Chef Harvest Celebration Week

2010-09-11T19:54:00.005-04:00

Lapine Hill Kitchen is really, really bummed that we'll miss out on this special, first-ever event later this month. (We'll be in South Carolina.) Kudos for Connecticut for assembling this wonderful tribute to local food! Here, here!

New York Times, "Bringing the Bounty of the Field to the Feast," September 3, 2010

By JAN ELLEN SPIEGEL

CONNECTICUT’S first Farm-to-Chef Harvest Celebration Week, starting Sept. 26, came about in response to a simple statement that Kevin Cottle, a longtime practitioner of cooking with locally produced foods, made at a routine Farm-to-Chef planning session. He said, “We need to do more,” recalled Linda Piotrowicz, who runs the Farm-to-Chef program, an effort to connect producers with restaurants, at the Connecticut Department of Agriculture.

Ms. Piotrowicz went on to describe what “more” had become: a Harvest Celebration Week during which participating restaurants and food purveyors would showcase Connecticut products in at least four dishes each day and offer customers at least one state wine.

Since the goal of Celebration Week is to create awareness of local food producers, there is also considerable leeway in the rules for nonrestaurants that might offer one type of local food for the week and for chefs who prefer to go beyond the basic parameters.

The event has attracted about 80 participants — from well-known restaurants like River Tavern in Chester, Zinc in New Haven, Firebox in Hartford and Le Farm in Westport, all of which specialize in locally produced food, to new farm-to-chef restaurants, ice cream shops, schools and universities, hospitals, a chocolatier and even a farm itself.

“I was praying we’d get 25 just so this wouldn’t be embarrassing,” said Ms. Piotrowicz, a marketing representative at the Department of Agriculture. “I was blown away.”

Among the more surprising signups is J. Foster Ice Cream in Avon and Simsbury. John D’Arcangelo, the owner, joined Farm-to-Chef about a year ago and regularly uses local dairy products, fruits, honey and maple syrup. He is planning about a half-dozen desserts including a sundae with local honey-vanilla ice cream topped with caramel, apple sorbet with a mixture of local apples, and a carrot cake ice cream sandwich with local carrots.

And at least one restaurant whose reputation is based on predictability — not always conducive to a whatever’s available model — has joined the celebration. “Consiglio’s cavatelli and braciole and eggplant parmegiana had best be on the menu the way they’ve been for 72 years,” said Trish Consiglio, the third-generation owner of the restaurant, a New Haven landmark. “I can’t change that.”

But after receiving an e-mail about Farm-to-Chef week, Ms. Consiglio decided to sign up and began bringing in more local products for her existing menu. Volume and consistency remain a problem with things like steak — she needs large amounts of certain cuts. On the other hand, she’s been buying local arugula, tomatoes and eggplant and for Farm-to-Chef week will offer five courses that include local eggplant baked in sauce made from local plum tomatoes and a dish cooked with local pork sausage, apples and thyme.

“I try to eat organic and local as much as I can,” Ms. Consiglio said. “But it seemed too hard to do at the restaurant. Now that I’m into it, it doesn’t seem that hard.” But, she added, “I wish I could call one person and say I need x, y and z and get it delivered tomorrow.”

Ms. Consiglio touched on a problem that has nagged the Farm-to-Chef program since it started in late 2006: distribution.

As an outgrowth of the local food movement, the program was designed to connect chefs, who have little time to run around gathering local products, with farmers, fishermen and others who have equally little time to deliver what they produce. Despite about 900 members (roughly twice as many culinary professionals as producers), a monthly newsletter that lists “haves” and “wants,” and outreach and education programs, delivery remains a challenge.

“Anytime I go to any of these meetings — big ones, small ones — the issue of distribution is the juggernaut that they keep going on,” said Dan Batchelder, the outside sales and marketing manager for the distributor FreshPoint in Hartford, a subsidiary of the national powerhouse distributor Sysco.

Yet many restaurants are unaware that FreshPoint or a couple of other small delivery services exist, let alone that FreshPoint has a dedicated local farm delivery dock that stays open until 9 p.m. “If you want to deal with local and want to source local, you need to do it on their terms,” Mr. Batchelder said, adding he’s all for Farm-to-Chef week — “whatever raises awareness.”

At a Farm-to-Chef meeting early this year Mr. Cottle, who very recently left his position at the Country Club of Farmington, where he was executive chef since 2007, and is widely credited for the Farm-to-Chef week idea, drew the line. “We’re not going to come to you; you need to figure out a way to deliver to us,” he said he told the farmers. “The days of the chef going to the farm every single day to get what they want are over.”

Local producers have been supplying Max’s Oyster Bar in West Hartford for the six years that Scott Miller, the executive chef, has been there. Mr. Miller, who is planning a four-course prix fixe menu for the event, said he visited all the farms he used and still did some pickups himself, but wished growers at the four farmers’ markets near the restaurant would get in the habit of offering him their market leftovers.

“There’s no one good answer,” he said. “It takes a chef to put in some effort. It’s not just picking up the phone with a clipboard in your hand.”

Rob Lucheme, the owner of Tschudin Chocolates and Confections in Middletown, though unaware that he could buy milk locally, has been using local herbs, spices and sweeteners, including habañeros, thyme and fresh fruit, to flavor his chocolates.

For people who support Farm-to-Chef, said Mr. Lucheme, “it’s not just connecting because they like the flavor or like the look, but they like what you stand for.”

Among his half-dozen Celebration offerings are slow-roasted local grape tomatoes with local herbs and spices, served warm with chocolate; five chocolates each infused with a different local herb or hot pepper; and watermelon, in three different colors from three farms, with almond-and-fresh-mint cream.

Heather Bucknam, one of three siblings who own Treat Farm in Orange, is teaming up with Chefs à l’Orange Caterers for an entirely local dinner on Oct. 2 at the farm. Most of the produce will be grown at Treat Farm and the menu will include local corn chowder and chive butter, smoked bluefish, all-local ratatouille and make-your-own peach shortcakes.

At the New Mexican restaurant Boxcar Cantina in Greenwich, the owner, Nancy Allen Roper, a Farm-to-Chef member, receives much of her produce through the Westport Farmers’ Market each Thursday. But off-season she drives around the state doing pickups.

“I just want to make people more aware of Connecticut farms,” Ms. Roper said of her reason for joining the event. “I think a certain percentage of my clientele doesn’t understand how much produce and things come from the farm.”

A list of all the establishments participating in the Farm-to-Chef Harvest Celebration Week and their menus is available on the Connecticut Department of Agriculture Web site (ct.gov/doag) and at a Web site created for the event: http://www.ctfarmtochefnetwork.typepad.com.

10th Annual CT NOFA's Taste Organic Connecticut

2010-09-11T19:36:00.002-04:00

Now in its 10th year, next week marks CT NOFA's Taste! Organic Connecticut

Sunday, September 19, 2010
Manchester Community College
from 10 am to 4 pm
Rain or shine

Experience the only LOCAL & ORGANIC festival in Connecticut
offering a farmer's market, fresh prepared food, live music, sustainable vendors, artisans, free workshops and free kids activities!

$7 Admission for non-members
$5 Admission for members
FREE Admission for kids under 12

Farmer & Vendors:
Another Real Treasure - Cobolt, CT
Bethany Homecrafts - Bristol, CT
Farm to Hearth, LLC - Colchester, CT
Forest Spirit Healing, LLC - East Hartford, CT
Gold Star Honeybees - Bath, ME
Go Organic, LLC - Thompson, CT
Lori Spielman Landscaping, Inc. - Ellington, CT
Meadow Point Studio - East Killingly, CT
Nate's Naturals - New Haven, CT
Nature’s Edge Herb Farm - Canterbury, CT
Northfordy Farm - Northford, CT
Progressive Asset Management - Wellesley, MA
Rainbow Kids - Wales, MA
Shayna B’s & The Pickle - Ashford, CT
Star Light Gardens, LLC - Durham, CT
Three Sisters Farms - Essex, CT
Thyme Traveler Herbals & Creations - Willimantic, CT
Winterbrook Farm - Stafford Springs, CT

Live Music:
The Whiskey Boys
Train Wreck Jerry & Deborah Simmons ~ accoustic guitar/singers
Adam Matlock, strolling accordion

Workshops: Sushi Making and Sake Tasting - Bun Lai
Pickling Offbeat Veggies - Jane Maher
Home Wine Making - Jack Kittredge
Home Beer Making - Mike Stefanowicz & John Kennedy
Bread Making - Jiff Martin
Beneficial Weed Walks - Pam Brundage
Foraging - Bryan Connolly
How to use the abundance of your summer garden - Chef Seen Lipert
Extended Season Gardening- MCC's own Bettylou Sandy
Composting - Nick Mancini
Top bar beehives - Christy Hemenway of Gold Star Honeybees
Greenhorns - Severine Von Tscharner Fleming
Meet Your Farmer Market walk - Bill Duesing
Raising a Small flock of Home Chickens - Allen Gorkin
Eating from your Backyard - Wyatt Whiteman

Kids' Events: Corn Husk Dolls, spoon egg race, ice cream making, bean & seed musical instruments, peanut in haystack, butter dance, pony rides, animal viewing, story telling, hula hoop dancing, tractor rides.

Woolie Boolie

2010-09-11T18:22:00.005-04:00

It was a pleasure to watch Vivianne McGarry of Cold Goats Farm spinning wool today during the Haddam River Days. She offers raw wool (unspun) and spun/skeins of hand dyed wool in vibrant, jewel-toned colors. I couldn't resist the deep purple and natural (which reminded me of fisherman's sweaters).

Cold Goats Farm - Vivienne McGarry 68 Clarkhurst Road, Haddam Neck, CT 06424 (860) 267-7906

From Local Farm to Museum Table

2010-08-24T19:01:00.003-04:00

Have you swung by Cafe Flo, the seasonal lunch cafe at the Florence Griswold Museum? Patrons can dine in the Rafal Landscape Center or take a basket and blanket and picnic by the river.

Days/Hours:
Through September 19
Fridays & Saturdays from 11:30 to 3pm
Sundays from 12:30 to 3pm

Prices range from $6 to $16

No reservations needed.

Sample menu items:
Since the meals are prepared based on what is in season, the menu changes daily, but features items such as spinach salad with croutons and Caesar dressing; Arugula, strawberries, feta, walnuts and coriander vinaigrette; spiced chickpea with marinated chicken, cucumber, golden raisin, yogurt & mint; lobster salad roll with potato chips and more.

Family-friendly items like locally made hot dogs and PB&J made with homemade jam and fresh peanut butter.

Local Partnerships
Café Flo is also an example of how the Museum continually looks for creative ways to work with local artisans and businesses.

For example the café tables were designed by housewright Erik Block of Hadlyme using reclaimed wood salvaged from a Connecticut mill.

Felled Trees Help Turn Waste to Garden Gold

2010-08-24T14:53:00.003-04:00

Hey...have I shown you the new compost box he made me? Such the handy man! I call its style "lincoln log," which is in homesteading contrast to our modern abode...the wholesome, sustainable pendulum swing 180 degrees from our vinyl clad house backside. We built it using reclaimed, downed logs from the yard.

Not too far a-whey...

2010-08-24T14:45:00.002-04:00

There's a new cheese shop in East Haddam! News comes to us courtesy of the e-list:

Curds and Whey
1 Boardman Street
East Haddam
860.873.8378

"Here's a happy find for Haddamites (Haddamers?): the charming barn at the corner of 82 and Boardman is now home to a mouthwatering selection of local to European cheese, fresh and crusty loaves from Fabled Foods, a pile of organic apples and pears and an interesting selection of crackers. Owner Darcy Farr will assemble a tasting for a picnic or a full on party platter. This vendor has vision: the white-washed interior is furnished with antique fixtures and bee skeps; is this East Haddam or Provence? A feast for all the senses. Open Tuesday - Saturday, 11 - 6. No website."

Photo Credit: the e-list

Mee So Sushi!

2010-08-24T13:24:00.004-04:00

I'm really excited to report that, in Twittering about sustainable local food supporters, it appears that we've won a gift certificate to Miya's Sushi in New Haven! We're super pumped to try it out and - of course - blog about our meals! (Stay tuned.) Special thanks, also, to Visit New Haven, for sponsoring the contest!

http://miyassushi.com/

About Miya's Sushi:
http://miyassushi.com/about.html

About owner Bun:
"As an ecological activist, Bun is especially passionate about sustainable food practices. His restaurant is the first and only sustainable sushi restaurant in the North East (one of four in America) with the largest vegetarian sushi menu in the world. Bun was, recently, featured in a cover story in the business section of the New York Times for his work on sustainability with the WeShop Network."

Cooking in Common

2010-07-18T16:23:00.005-04:00

Kitchen cleaned, larder stocked, aprons readied, the deck is swept off, the table set, wine glasses toweled off, grill oiled, stuff is marinated, chilling, and curing. My Mom is coming to town! For years, as perhaps many daughters and mothers do, we struggled to find common ground, until we realized that in the kitchen, we share an undying passion for food, creative cooking, global tastes, backyard gardens, farmers' markets, wine, and entertaining.

A Calm Place

2010-07-18T16:15:00.002-04:00

Last month, I joined the Mister's mom and her friend for a fun jaunt to the shore. We spent an afternoon at the Mercy Center in Madison, under the instruction of a gentle teacher, Cynthia Kazmirsky, who taught us to identify, cut, propegate, weave, cook and pamper ourselves with a variety of types of lavender. The room was intoxicating, and we all felt immediately into a relaxed stupor, which lasted through picking, crafting, a lunch infused with lavender, and a walk on the beach.

Check out the Mercy Center's list of classes and keep an eye open for instructor Cynthia Kazmirsky - she was down-to-earth and warm, and we had the sense that lavender was just one of many herbal subjects which she had a deep knowledge about.

Tips for propagating lavender (easier than growing from seed): take cuttings in autumn. Strip the cuttings of the lower leaves (all the way down to the woody part), dip in honey, and plant directly in the ground for rooting. Lavender hates "wet feet," so pick a sunny, well-drained area - sand or gravel is great.

Ideas for using lavendar:
Macerate in white wine vinegar for two weeks (in a cool, dark place);

Use 1 tsp. dried lavendar w/ 1/2 lb. of unsalted butter for a spread;

1 2/3 cup granulated sugar + 6 flower heads, minced - keeps for 3 months;

Mix w/ sea salt for a body scrub!

...and my favorite: infuse lavendar in honey for a unique sweet/savory blend - incredible!

A Cheese Slice...In Review

2010-06-18T18:45:00.001-04:00

Tang and salt walk through the door, scan the room, and enter the party dressed in bold colors. Quickly the cheese shifts into a creamy, soft impression work, gooey and milken. I work my way through the wedge in my hand and suddenly find myself teeth to fingertips. Gone already?

Don't think I didn't lickety-split mowed down on that rind...which, for the brave cheese lovers o' the world, was texture-filled and whispered slightly of ammonia...but not...too..much.

Yep, that was a memorable slice of cheese.

Directed by: Katherine Gill
Starring: Hooligan, by Cato Corner Farm

2010-06-17T20:09:00.002-04:00

Just a quick update...I'm eating a salad made with my very own homegrown lettuce - so tasty! A mixture of baby romaine and bibb, the leaves have a hearty, earthy quality that I don't taste in supermarket lettuce. It's not as crisp, which the rabbit turns his nose up at (he's a romaine heart snob!!), but I'm overjoyed that I have created something edible. Farming full-circle is so rewarding!

HIGGANUM VILLAGE FARMERS MARKET ANNOUNCES CALL FOR PERFORMANCE ARTISTS

2010-06-14T16:17:00.002-04:00

Deb Umba, Market Project Manager
Phone: 860-345-3074
Email: sumba@snet.net

HIGGANUM VILLAGE FARMERS MARKET ANNOUNCES CALL FOR PERFORMANCE ARTISTS

June 14, 2010 – Higganum, Connecticut: The Higganum Village Farmers’ Market is seeking performance artists for the upcoming market season. The open-air market takes place, rain or shine, each Friday afternoon from 3:30pm-6:30pm through October. The market is located on the Higganum Green (corner of Rt. 154/Saybrook Rd. & Rt. 81). Visit HigganumVillageMarket.org for a schedule with date/time exceptions. Interested vendors and performing artists should contact Deb Umba (sumba@snet.net) and/or Gail Kalison Reynolds (gail.kalison.reynolds@aya.yale.edu).

While the Higganum Village Farmers Market cannot compensate artists monetarily, artists will benefit from inclusion in market publicity including printed materials, Web traffic, and social media. Artists are welcome to sell CDs, T-shirts, or other family-friendly wares during their performances.

The Higganum Village Farmers’ Market is a project of The Higganum Vision Group, which works to provide its community with the knowledge, skill, and ability to develop a thriving business center, surrounding farmsteads, woodlands, and waterways in order to provide for the community’s health and well-being, economic vitality, cultural continuity, and connection with nature. For information, contact Elizabeth Bazazi at 860-345-3345 or ebazazi@comcast.net.

Digging Deep

2010-06-09T21:06:00.002-04:00

Tonight's theme: tired to Mediterranean inspired.

I work full time, as I'm sure many of you do. I try to stretch that weekend grocery trip dollar as far until the next weekend as I can. So, though I was craving the crisp, cool crunch of a salad tonight, I steered the car home vs. the supermarket. (In my defense, I swung through Town & Country Nursuries to see if their stand was open tonight, alas.) A trip to the market means a further drive, more gas, more hassle, plus a dash through the cold rain. So I stuck to my guns and arrived home, determined to dig deep into the pantry for something creative.

Two frozen chicken breasts, some rice pilaf, and some frozen kale in hand, I began to assemble. The pilaf was blended with steamed kale, a dollop of unsweetened coconut milk, and vegetable stock. The chicken was sauteed in a garlicky peanut sauce, then cooled off with a quick whip of plain yogurt and chopped mint. Lastly, I rescued a very sorry eggplant from the bowels of the fridge drawer and stir fried this (cubed) with walnut oil and garlic cloves. All pretty much staples of the pantry and freezer. My one luxury was cubed goat feta from Beltane Farm in Lebanon, CT, which I piled atop the rice to soften up a bit.

Perhaps you've found this to be true, but sometimes when you think your cupboard's bare, an extra look will force you to be a little creative and eat outside your comfort zone.

Quohog Heaven

2010-06-07T18:35:00.008-04:00

Homemade puntanesca n' seafood. In a word...delicious: spaghetti with fresh crushed tomato, garlic, raw milk (reduced a bit), citrus salt, steamed local quohogs, sliced/pitted calamata olives, hot sauce (zippy!), and olive oil.

p.s. the quohogs are from CW Shellfish in North Guilford, CT.

ION co-owner makes visit to White House for 'Chefs in the Schools' program

2010-06-06T14:01:00.004-04:00

Have you heard of the Shadle Farm in Durham, CT? It's the home of Chef Mark (owner of Its Only Natural in Middletown) & Ami Shadle, who are hosting a new dinner series and cooking classes in the dining room of their early 1700's farmhouse. Mark received the honor of being invited to the White House last week, as part of First Lady Michella Obama's effort to fight childhood obesity, called Chefs Move To Schools. Read about the special event in the Washington Post and The Middletown Press.

Mark, alongside 500 chefs from around the nation, accepted a White House mission to adopt a school in his or her community and work with parents, teachers and cafeteria workers to educate children about food and nutrition. That might include developing healthful recipes for cafeterias, offering cooking lessons or helping a school to plant a garden.

A simple lunch...or is it simple?

2010-06-02T13:38:00.001-04:00

YouTube link: "Changing Our Thinking About Food - The Rudd Report"

"This is Mark Bittman, author, New York Times columnist, and television host, talking to Kelly Brownell, Director of the Rudd Center for Food Policy & Obesity, about changing our thinking about food."

Grass-Fed Beef From Roxbury: Weekend Retreat Now Home To 300 Black Angus Cattle

2010-06-02T13:34:00.001-04:00

As seen in The Hartford Courant.

HIGGANUM VILLAGE FARMERS’ MARKET OPENS FOR SEASON

2010-06-02T13:27:00.005-04:00

FOR IMMEDIATE RELEASE

Media Contacts:
Deb Umba, Market Project Manager
Phone: 860-345-3074
Email: sumba@snet.net
-or-
Liz Bazazi, Higganum Vision Group Organizer
Phone: 860-345-3345
Email: ebazazi@comcast.net

HIGGANUM VILLAGE FARMERS’ MARKET OPENS FOR SEASON
Friday, June 4 Kicks Off a Summer of Fresh, Local Food & Fun Events

Higganum, CT – June 2, 2010 – The Higganum Village Farmers’ Market will open for the season beginning this Friday, June 4th, running from 3:30-6:30pm each Friday until October 29, located on the Higganum Green near the intersection of Route 81, Candlewood Hill Road, and Route 154/Saybrook Road. Schedule exceptions: July 9 through August 6, the market will run 2:30-5:30pm, to accommodate summer concerts on the hosted by the Haddam Lions Club; and on September 10 (2:30-5:30pm), to accommodate Haddam River Days. The market harvest continues in the late fall during two indoor market days: Sun., November 21 and Sun., December19, both from 1-4 pm, at the old fire station across from the Higganum Green. A full schedule of special events is listed below and online at HigganumVillageMarket.org.

Project Manager for the Farmers’ Market, Deb Umba, a volunteer since the market’s inception in 2008 reports, “When you make a purchase at the Higganum Village Farmers’ Market, you are investing in our local economy. Buying from local farmers and vendors keeps and sustains our local economy.”

“These are the freshest foods available to you! You are investing in energy conscious choices, too; food is grown and brought to you from ‘right around the corner’ rather than transported from hundreds or even thousands, of miles away,” Umba added.

She emphasized, “By shopping at the Farmers’ Market, customers will have the opportunity to get to know the local farmers who plant the seeds and harvest the crops,” an experience typically not available at local supermarkets.

Market organizers planned throughout the winter to communicate that Higganum is “a terrific place to live and buy food and artisanal craft offerings.”

The whole Market Board of Directors invite “locavores,” those who shop for local fresh foods, as well as local area residents and out-of-towners alike to visit, purchase food and crafts, attend a cooking demonstration or lecture on selective gardening methods, listen to music from local ensembles or bands, and perhaps stay for dinner at an area restaurant. Customers will also have a chance to buy a cup of freshly-brewed coffee, sample a delectable fresh pastry, and meet friends and new people on the Higganum Green. New this season, the Higganum Village Farmers’ Market hopes to unveil a new signature Market candle, a special blend of coffee, and a customized blend of kettle corn, each of which will be announced when available.
To contact market management team regarding volunteering opportunities, vendor opportunities, or sponsorship, please visit: higganumvillagemarket.org.

2010 Higganum Village Farmers’ Market Schedule:

JUNE:
June 4th – Opening Day
June 11 – Music: Thank God I’m a Country Boy or Girl
June 18 – In Flavor of Salad
June 25th – Scare the Crows from Your Garden / Scarecrow Contest

JULY:
July 2- Patriots on the Green: Meet Haddam’s Town Leadership
July 9* - Grillin’ & Chillin’ on the Green
July 16* - Around the World on Higganum Green: Ethnic Cooking Day / Share Your Heritage
July 23* - Community Pride Day, Featuring Haddam’s Civic Groups
July 30*- Craft Friday on the Green

AUGUST:
August 6* - Dairy Day “Only Love Beats Milk” Keep your eyes peeled for a loose cow!
August 13 – Goin’ Green on the Green Day
August 20 – Salsa & Pesto Day, with information on home-grown tomatoes & peppers
August 27 – Craft Friday

SEPTEMBER:
September 3 – What’s for Lunch Day?
September 10* – Celebrating Haddam River Days
September 17 – Autumnal Soups & Stews / Revisiting Casseroles & Crock Pots
September 24 – Craft Friday

OCTOBER:
October 1 – Down By the Sea, Where the Watermelon Grows / Sea Shanties & Chowder Day w/ a Walking, Talking Lobster!
October 8 – “Hoes Down”
October 15 – “You’re the Apple of My Eye” with fresh apples, cider, and donuts
October 22 – Autumn Leaves & Composting 101 / Get the Dirt on Dirt!
October - 29 All Harvests & Homecoming Day

NOVEMBER:
November 21* - Indoor Thanksgiving / Hanukkah Bazaar at the Old Fire Station; Christmas Trees available!

DECEMBER:
December 19* - Indoor Christmas & Kwanzaa Bazaar at the Old Fire Station / Year-End Celebration!

To read about and link online to guest vendors who will appear at upcoming Higganum Village Farmer’s Markets, visit: higganumvillagemarket.org/vendors.html.
The Higganum Village Farmers’ Market is a project of The Higganum Vision Group, which works to provide its community with the knowledge, skill, and ability to develop a thriving business center, surrounding farmsteads, woodlands, and waterways in order to provide for the community’s health and well-being, economic vitality, cultural continuity, and connection with nature. For information, contact Elizabeth Bazazi at 860-345-3345 or ebazazi@comcast.net.

Chester, CT Sunday Market Now Open!

2010-05-21T10:10:00.002-04:00

The Chester Sunday Market is a weekly farmers’ market...but it is more of a vibrant town-wide party. On Sundays May-October, 9am-1pm, pick and peruse Connecticut-grown agriculture, locally-produced food, and "regionally-made delights." Located in Chester Center.

Max Restaurant Group Announces Chef-To-Farm Dinner Schedule

2010-05-21T09:49:00.001-04:00

Via Fox / CTNow:

By Leeanne Griffinon May 20, 2010

It's summertime outdoor dining with a twist - freshly crafted gourmet meals and local wines enjoyed in beautiful, natural settings.

Max Restaurant Group recently announced its 2010 Chef to Farm Dinners schedule, beginning June 17. For the second summer, the Max Group and Simsbury's Rosedale Farms & Vineyards have partnered to offer several food and wine events honoring fresh Connecticut-grown produce.

The summer dinners begin with a wine-tasting reception with the guest winemaker, followed by a tour of the farm and culminating in a multi-course dinner, with ingredients procured daily from local sources.

A portion of each event's proceeds will benefit the Connecticut Farm Land Trust and the Simsbury Land Trust.

The June 17 dinner, themed "Connecticut Harvest," features chefs Scott Miller and Hunter Morton of Max Downtown. Upcoming dates include July 1, July 15, August 5, August 26, September 9 and 16. All dinners are $95 per person plus tax and gratuity. For reservations, call the Max Restaurant Group at 860-522-9806.

Priam Vineyards has also paired with Vito's restaurateur Rob Maffucci to offer a "Summer Wine Dinner Series" at the Colchester winery this season. Guests will enjoy tastings at the winery bar given by owner and winemaker Gloria Priam and Gary Crump, then move on to the patio for a five-course meal served with Priam's wines.

The dinners will be held Saturday evenings beginning at 6 p.m. - June 26, July 10, July 24, August 7 and August 21. Cost: $95 per person. Contact Vito's By the Park at 860-244-2200 or vitosct.com to make a reservation. See more event details at priamvineyards.com.

Cromwell: Worm Farming to Be Discussed

2010-05-21T09:36:00.003-04:00

There will be a vermicomposting lecture on Thu. May 27 at 6:30pm in the Arch Room of the Cromwell Belden Public Library, 39 West St., Cromwell, in conjunction with the Univ. of CT Cooperative Extension System. Carol Quish will explain how to set up, maintain, and nurture red wigglers. Worms can eat your food waste while providing you with rich castings for plants and an endless supply of worms for fishing. The event is free. To register, call: 860-632-3460

Free Rain Barrels to Be Distributed

2010-05-21T09:29:00.003-04:00

The free Community Rain Barrel program, sponsored by the towns of Durham & Middlefield, will take place on Sat. May 22 from 9am-3pm at the Durham Fair Grounds. Proof of residency is required. 300 green 60-gallon recycled UV protected polyetheylene rain barrels will be distributed (must be picked up) to residents of Durham and Middlefield at no cost on a first-come, first-served basis, as part of a CT DEP Residential Stormwater Management project. Beverly O'Keefe, a certifed master gardner and certified trainer on stormwater solutions, will be available to answer any questions that you may have.

For more info, call Beth Moncata at 860-349-3625 or bmoncata@townofdurhamct.org. For additional info on the rain barrel, visit www.greatamericanrainbarrel.com.

Update: non-residents of Durham & Middlefield - you can purchase the barrels at cost ($70), per the town selectman's office.

CitySeed - Request for Volunteers

2010-05-14T13:04:00.001-04:00

"One of our major, ongoing volunteer projects is the opportunity to work at our farmers' markets. If you are interested in helping out at any of the farmers' markets this season, we will be hosting a Volunteer Market Training on May 26th. Attendance at this training is strongly recommended to make the experience of working at the markets easier and more enjoyable.

The training will be held at the CitySeed Office (817 Grand Avenue in New Haven) on Wednesday, May 26th at 6:30pm.

If you are planning on attending the training, please RSVP to rachel@cityseed.org or 203-773-3736. If you cannot make it to the training and / or are interested in helping with other aspects of the organization, please take this short survey so that we can better match your interests to our needs: http://www.surveymonkey.com/s/VWXHVBT. I look forward to working with you!"

Best,
Rachel

Rachel Berg
CitySeed, Inc.
Market Manager
rachel@cityseed.org
203.773.3736 x.301
www.cityseed.org

Wesleyan Workshop on Sustainable Foods

2010-04-21T19:57:00.001-04:00

Sunday, April 25
Panel on the Present and Future of Sustainable Foods
4:15 PM, Usdan 110

"This panel will discuss the challenges and successes associated with
small-scale local food systems and independent food stores versus
large-scale industrial organics and corporations such as Whole Foods.
We will also discuss the difficulties of incorporating sustainably
grown food into university food services.

Panelists will include local food activists like Doug Peterson, a
former owner of a health food coop and current produce buyer for the
Whole Foods in Milford, CT, and farmers from our area. The panel will
be moderated by Courtney Fullilove, Assistant Professor of History."

Courtesy: http://wesleying.org/2010/04/21/earth-day-to-may-day-week-of-real-food-celebration-and-action/#more-38501

How much will $10 buy you?

2010-04-21T19:50:00.002-04:00

Full story here:
http://www.cnn.com/2010/LIVING/04/15/ten.dollars.irpt/?hpt=C1

"Lee and Melcombe live in Los Angeles, California -- known for its high cost of living -- but both made the most of it. Lee clips coupons, which her local grocery store doubles, and looks for specials every week. She came home with a huge stash of yogurt, spaghetti sauce and frozen dinners. And Melcombe got enough food for four meals at Whole Foods, which she considered a victory."

State’s farmers, chefs join forces

2010-04-21T19:39:00.001-04:00

State’s farmers, chefs join forces
Thursday, April 15, 2010

(via Cara Baruzzi, New Haven Register)

The state Department of Agriculture is seeking restaurants and food-service businesses to participate in its first Farm-to-Chef Harvest Celebration Week, a new initiative that will showcase Connecticut-grown food and wines this fall.

The weeklong event, which is part of the department’s broader Farm-to-Chef Program, is slated to take place Sept. 26 through Oct. 2, and participating businesses are encouraged to offer special menus showcasing foods and wines that are grown and made in the state.

The event is open to all eateries and food-service businesses statewide.

“While many Farm-to-Chef members source locally on a regular basis, we hope this special event will entice new restaurants and businesses to give ‘CT Grown’ ingredients a try,” Linda Piotrowicz, manager of the Farm-to-Chef Program, said in a statement. CT Grown is the state’s ongoing initiative to promote state farmers and their products.

Eateries and other businesses that opt to participate must offer a separate Farm-to-Chef menu of at least four items for the week, and those that serve alcohol must include at least one Connecticut wine on the menu during the week.

Pricing of the menus is left to the discretion of the business owners.

The Agriculture Department also is encouraging participating business owners to plan additional events — such as appearances by farmers, cooking demonstrations or recipe hand-outs — during the week.

At least one area restaurant already plans to participate. Zinc restaurant in downtown New Haven will mark Farm-to-Chef Harvest Celebration Week by extending its typical “Zinc Market Menu,” said manager Elizabeth Ciarlelli.

For the past several years, Zinc has offered a “market menu” of locally sourced dishes. The fixed-price, three-course menu typically is offered every Wednesday through Saturday, from mid-June to mid-October.

From Sept. 26 to Oct. 2, Zinc will extend its market menu through the entire week, Ciarlelli said. The menu, available for dinner, will credit area farmers when their ingredients are used.

The Department of Agriculture is “really doing a lot of outreach to farmers and trying to get farmers and chefs to coordinate,” Ciarlelli said, adding Zinc was eager to participate because “it’s so much a part of who we are.”

The event will help further educate consumers about what local farmers are producing, she said. “It’s a great shot in the arm for everybody, and it just makes people so much more aware,” she said.

Restaurateurs and other business owners interested in participating must complete an online pre-application by April 30, available via links at CTGrown.gov. A final application will be sent to all participants in July and must be completed by Aug. 13.

Cheap {Good} Eats

2010-04-21T19:37:00.001-04:00

"How to eat well on a food stamp budget: $68.88"

BY PERVAIZ SHALLWANI | FOR THE ASSOCIATED PRESS

How well can a family of four eat on just $68.88 a week? For more than 38 million Americans, it's more than a matter of conjecture. ith job growth and the economy still only sputtering along, a record number of Americans have turned to the Supplemental Nutrition Assistance Program, the formal name for federal food stamp program.

At the end of last year, roughly 1 in 8 Americans received food stamps, the highest rate ever, according to Lisa Pino, the program's deputy administrator. During the past two years alone, another nearly 12 million people enrolled in the program.

How much a family gets per month is determined by a number of factors, but typically ranges from less than $100 to more than $500. The national average for a family of four at the end of 2009 was $275.53 a month, or about $68.88 a week.

Despite growing dependence on food stamps, the popular impression is that the meals you can make with them are bleak.

To find out how well you can eat on food stamps, the AP asked two chefs and a magazine food editor to plan out seven days of meals for a family of four using that budget: $68.88.

Food stamp officials note that the program is meant to supplement a household's food budget, not be its only spending. But to best illustrate what's possible — or not — on a very tight budget, we asked the participants to work with the food stamp budget only.

To read the complete story see Wednesday's Republican-American or our electronic edition at http://republicanamerican.ct.newsmemory.com.

How to Live a Green Life

2010-04-12T09:59:00.002-04:00

Tomorrow on WNPR's Faith Middletown show: How to Live a Green Life

Tuesday, April 13: Join Faith Middleton and the editor of The Whole Green Catalogue, filled with valuable tips on leading a greener life at home and at work. Learn how to save on energy, avoid toxic chemicals, and buy products that contribute to a better world.

Online here.

Hoppy Easter!

2010-04-04T11:22:00.000-04:00

Homemade bisquits paired with bbq chicken.

2010-04-03T19:05:00.000-04:00

This stuff smells...incredibly good. Like fresh cut thyme.

2010-04-02T18:00:00.001-04:00

"Woozie Wikfors' World"

2010-04-02T09:39:00.003-04:00

Hartford Courant: Woozie Wikfors' World: Emus, Rabbits, Sheep, Chickens, March 28, 2010

It started when Woozie Wikfors turned 50, and a couple of friends gave her the questionable "gift" of two emus, which she describes as "6-foot adolescent birds with an attitude."

Read more here.

See adorable photos from the story here.

That's Wild! No, really!

2010-04-02T09:37:00.001-04:00

via the Hartford Courant -

Wild Food: Naturalist and author "Wildman" Steve Brill will lead a wild food and ecology tour April 10 at 2:30 p.m. at Sticks and Stones Farm, 201 Huntingtown Road, Newtown. A 90-minute tour of the 60-acre farm will follow his 30-minute talk.

Among the foods to be sought: chickweed, which tastes like corn-on-the-cob; daylily shoots, which taste like Chinese food; dandelion greens; spicy hairy bittercress, which tastes like watercress; mild-flavored shepherd's purse, lemony sheep sorrel, field garlic, garlic mustard, sassafras, mullein and wild mushrooms, including oyster mushrooms, enoki mushrooms, and tree ears.

The fee is $25 for adults and $10 for children under 12. Call 914-835-2153 or e-mail wildman@wildmanstevebrill.com to register (advance registration is required). For directions, go to www.sticksandstonesfarm.com.

Norwalk Museum Offers Free Nutrition Kits to Title 1 Elementary Schools

2010-03-03T12:15:00.003-05:00

Stepping Stones Museum for Children is offering all Title 1 public elementary schools throughout Connecticut its Healthyville Adventures in Nutrition Kits for free. These kits are available through the generosity of a $100,000 grant from People's United Community Foundation. The kits are part of Stepping Stones' statewide "Healthy Children, Healthy Communities" initiative, launched in December 2006, to improve wellness and healthy behavior among children and families.

The Healthyville Adventures in Nutrition Kits, targeted for children in kindergarten through second grade, include learning activities, games and materials about food groups, serving sizes, where food comes from, making healthy snacks, food allergies and more. The kits align with Connecticut's nutrition, science and math curriculum standards.

Schools can receive their free Healthyville Adventures in Nutrition Kit by contacting Kim Kuta at (203) 899-0606 x235 or kim@steppingstonesmuseum.org.

For more information: Robin Wexler, (203) 899-0606, x295, robin@steppingstonesmuseum.org

Farmer's Market Tomorrow at Wesleyan

2010-03-02T09:25:00.001-05:00

Courtesy of The Middletown Eye:

This Wednesday, March 3rd, is the last indoor Farmers' Market of the semester. Please join us:

Beckham Hall, Wyllis Avenue
11 am- 2 pm
Celebrate and support local Connecticut farmers. We have several featured vendors this week along with the return of old favorites, including:

•Bohichitta Farms: Mushrooms and organic greenhouse-grown vegetables.
•Hidden Brook Gardens: Orchard with a variety of apples and apple products including apple butter, apple sauce, and apple cider.
•Maria's Kitchen Crafts: Homemade soups and preserves.
Returning vendors include:
Ladies of Levita Road (cheese, milk, yogurt), Winding Drive Jams (jams, vinegars, oils), Shoreline Roasters (coffee), Sugar Maple Farms (maple syrup), Three Sisters Farm (honey, soap, jewelry), Auntie Arwin's Spices, Sweet Linda's Bakery (pastries and baked goods) Meriano's Bakery (stuffed breads, baked goods).

Venison Meatballs & Goose Taquitos

2010-02-28T17:23:00.003-05:00

"I doubt I'll take up hunting, but now that I know my place in the food chain, I won't wait so long between game dinners," says Bonny Wolf in her NPR segment, "A Walk on the Wild Side of the Plate," February 28, 2010.

The Little Grocery Than Can

2010-02-27T22:36:00.004-05:00

Need some local raw milk? How about a pound of locally roasted coffee? Then head on over to The Local Beet in Chester, a lovely little storefront with old-timey feel and food that the modern locavore will dig. http://www.thelocalbeetshop.com. Facebook Fans, check the shop out here.