Wanna help? Members of the community are requested to donate fresh, healthy produce and non-perishables to their neighbors in need as part of CT Food Bank’s fresh food campaign. This Thursday, October 6th, come on down to the Westport Farmers’ Market and participate in a food drive to benefit Connecticut Food Bank, from 10 a.m. to 2 p.m.
The Westport Farmers Market was thrilled to learn of the CT Food Bank’s fresh food campaign.
“We’re encouraging shoppers to grab some items from their pantries before heading over to the market,” said Lori Cochran-Dougall, Director at Westport Farmers’ Market. “They then can fill their bag or grab a free one from MXenergy and then top it off with fresh produce and other market products. Just think how far $20.00 can go…”
Got kids? Like pancakes? And bacon? And all things farm-y and fun?
Come on down to an old-fashioned “Pancake Breakfast & Pop Up Farmers' Market," a family event at Wakeman Town Farm (134 Cross Hwy, Westport) on Sunday, October 2 from 9 a.m.-noon. It's a fun, fall $5 Pancake Breakfast and Pop-Up Farmers' Market on the farm, featuring an array of local vendors and craftspeople selling everything from artisanal foods to handmade crafts from an eclectic assortment of local vendors. (Rain or shine.)
In addition to a country farm breakfast with pancakes, nitrate-free bacon and fresh maple syrup and coffee and juice, sponsored by Christie’s Country Store and Graze Delivered, there will be a host of local vendors and craftspeople selling their wares in a festive, farmers' market atmosphere.
The Westport Farmers Market is the place to be on Thursday September 1st as clean up from the not so friendly Hurricane Irene continues all over town. Come out to replenish your pantry and fresh produce supply while helping out area farmers and producers.
Bryan Malcarney, chef/owner of Blue Lemon in Westport, will be the guest chef this week. He has been in the same spot in Sconset Square for over eight years and has quite the following. His presentation at the market will include two seasonal favorites as he offers CUCUMBER DILL GAZPACHO (recipe below) and GOLDEN BEET GAZPACHO for tasting.
The past few years have seen a spike in the amount and popularity of Farmers’ Markets, and the New Canaan Farmers' Market is no exception. Every Saturday morning from May through November vendors and townspeople crowd into (and around) the Municipal Parking Lot across from the town library. They come here to shop for local produce, pick up breakfast or lunch, and mingle with family, friends, acquaintances and strangers. The market is still small compared to others in the area, but the number of vendors and buzz around it is on the rise as more and more people seek quality, fresh food and want to know where it comes from.
Cecily Gans, Chef and Owner of the Main Course Catering Company, will have the rapt attention of salad enthusiasts at the Westport Farmers’ Market this Thursday August 4th, as she introduces two new dressings to liven up those farm fresh greens. Starlight’s greens will share the spotlight with Beltane Farm’s goat cheese as she turns to fresh herbs, stone fruits and berries to accentuate the summer theme. Chef Gans describes her favorite cheese vendor’s cheeses as “ a muse for my dressings.” Talk about inspiration springing from one ingredient!
Gans’ two dressings are virtual opposites, with the ASIAN THAI (see recipe below) utilizing Thai Basil and rice vinegar as a base for a spicier salad.
The Ridgefield Farmers' Market has returned this year in a new location adjacent to the Ridgefield Boys and Girls Club just off Governor Street. Open for the past month, this year the market has beefed up their presence with guest chefs and a growing list of regular vendors, that takes place weekly throughout the summer on Fridays from 2 to 6 p.m.
The Westport Farmers’ Market opened today with a celebratory vibe as late spring temps finally pushed into the low 80’s and bright sun pushed through the early morning fog. More than 30 vendors set up under their tents, arranging heaping towers of local produce and lovingly prepared food product as shoppers streamed in to resume their Thursday routines of shopping, eating, and shmoozing at this one stop al fresco mecca. Westport’s market, winner of BEST FARMERS’ MARKET for the third consecutive year in the annual BEST OF THE GOLD COAST AWARDS, has embarked on its sixth season with stricter guidelines imposed on market vendors. Lori Cochran Dougall, Market Manager, has developed 12 guidelines that must be met by both farmers and small food producers. These guidelines are accepted by all vendors and make the mission of this market clear: all edibles must be local, sustainable and healthy. What does this mean for shoppers?
Cookbooks used to be written for those who loved to cook or for those who needed to cook. Today’s food-centric culture has added breadth and depth to the genre. Food lovers and home cooks look to chefs not just for instruction, but for inspiration. “Harvest to Heat, Cooking with America’s Best Chefs, Farmers, and Artisans” by Darryl Estrine and Kelly Kochendorfer goes one step beyond, showcasing the local farmers, ranchers and artisans who serve as muse to those esteemed chefs. The result is a celebration of the symbiotic relationship between farmers and chefs and the masterpieces created by their combined efforts.
Let’s play the association game. What comes to mind when you think of pomegranates, black olives, roasted leeks, cardamon, lavender? First thing to pop into your head? COOKIES?!
Once you taste Andre Kreft’s savory shortbread cookie bites you may soon be thinking about some unusual ingredient and food pairings yourself. Kreft, a self taught artisan baker, launched SAVOR FINE FOODS only six months ago. He has created 12 flavors for his shortbread cookie bites that surprise and thrill with prominent flavors.
Chef Bill Taibe of leFarm has landed himself a nomination from The James Beard Foundation for "Best Chef Northeast" – the only Connecticut nominee in the "Best Chef: Northeast" category.
The Dressing Room will host a wine dinner featuring organic and biodynamic wines from Robert Sinskey Vineyards on Tuesday, February 22 at 7 pm.
Three Popular Chefs battle for the title of “IRON SOMMELIER” hosted at Ridgefield's Toscana Thursday, February 24 at 7 p.m, $80 per person.The competition will feature 3 food courses accompanied by wines chosen by local chefs: Bernard Bouissou of Bernard’s; Jean-Luc Le Gall of Le Chateau; Sabrina Rullo of Sagi; and Jeff Hennig of Toscana Ristorante. Reservations: 203.894.8995.
Connecticut Restaurant Kicks off February 27. Check out deals, schedules and which restaurants in are participating near you: Ridgefield, Stamford and Westport. Kick the weekend off with a Harpoon beer tasting at Monster B's on Friday, Feb. 18 at 5 pm.
Whole Foods will open in Danbury's former Marcus Dairy location,as reported by Talk of the Town.
The sounds of the Farmer’s Market change with the seasons. The “mmm’s” in June when the strawberries arrive; the “ooh’s and ahh’s” in July when the tomatoes make their entrance; finally, the sad, sighing “uh’s” in the fall as the weather chills and the markets draw to a close.
This year, thanks to the unabated demand for local produce and the persistence of some devoted market managers, we can enjoy a new season of sounds at our local Farmer's Markets.
Too early to start planning your Thanksgiving menu? Think again. Stop by the market this Thursday November 4th as BLOODROOT RESTAURANT presents vegetarian stuffing fit for your holiday table or any really any table. Their CHESTNUT STUFFING with shitake mushroom gravy starts with their own bread crumbs (don’t even think of NOT eating their bread when dining there) from the previous day’s choice of house baked potato rye, oatmeal sunflower or whole wheat loaves. They combine those precious crumbs with chopped and roasted chestnuts, bright orange squash, pumpkin seeds and gently sauteed onions and shallots. This combo would be perfect on its own or alongside your holiday entree.
Celeriac apple puree is the base of the luscious filling in BLOODROOT’S FILO PASTRY SHELLS.
Move over Jack and Diane- Here's a little ditty about Aditi. Aditi Goswami, that is. She's the diminutive heart and soul of Calcutta Kitchens, a phenomenal one woman cooking company where taste and quality are anything but small! Aditi, born in Calucutta and raised in a house full of women - aunts, cousins, etc - was an only child, surrounded by and learning from a loving family where cooking food was not just a means to feed but more a way of life. She now lives in Fairfield County and her goods have solely been available at Farmers' Markets across Ct, NY and NJ. All that is changing with the launch of Calcutta Kitchen's product lines at the new Fairway Market in Stamford. Her fabulously flavorful sauces, vegetables, and soups are a hit wherever she purveys and there's good reason for that. All Ms. Goswami's ingredients come fresh from local farmers' markets and everything she sells is always vegetarian and most often vegan. Cooking for Aditi is much more than a job -it is an art form, it is a way of life, and it is Ayurvedic. Huh?
Dedicated market shoppers will be treated to a selection of toasty, seasonal dishes at the Westport Farmers’ Market on October 28 between 10-2. Tim LaBant, chef and owner ofSCHOOLHOUSE RESTAURANT in Wilton, will present three preparations using farm fresh, local ingredients from market vendors and his go-to restaurant source, Millstone Farm in Wilton.
To ward off the chill of these late October days, LaBant will offer his Jerusalem Artichoke Soup, a satisfying puree of the namesake’s goofy looking root of the sunflower, onions, garlic, chicken stock, bay leaves. This slightly sweet, nutty puree is lightly finished with cream, contrasting a bit of richness with the earthy flavor of this nutritious tuber. Be sure to ask LaBant about how to handle his favorite fall root.
LaBant will also compose a salad of peppery arugula, shaved crisp radishes, beets, carrots and any other veggies that look salad worthy
The Westport Farmers Market will be hosting the first ever market fundraiseron September 23 during market hours. From 10:00 am to 2:00 pm bring a friend and enjoy lunch from our guest chefs Bill Taibe (leFarm), Nancy Roper (Boxcar Cantina) and Jeff Northrop (Westport Aquaculture) - who are teaming up for this special occasion. Everyone's favorite vendors will be on hand with tons of fall samples and specials. Come ready to eat, relax, win some prizes and help support your favorite market.
Silent auction and raffle prizes have been generously donated by Sal Gilbertie, Kaia Yoga, Fort Hill Farm, Boxed Goodes, Westport Playhouse, Westport Art Center, Sherri Brooks Vinton,Sugar & Olives,The Dressing Room and many more. Raffle tickets are only $5. The auction items will be displayed at the Westport Farmers Market booth - look for red tablecloths with white polka dots.
This event is to raise money for the Westport Farmers Market, a not for profit organization run solely on donations. They are working hard to raise the money to ensure their return for the 2011 season and beyond.
Chef Pietro Scotti of DaPietro’s, Westport, will be the guest chef at the Westport Farmers’ Market on July 29.
In advance of his appearance, Pietro will be making fresh mozzarella for shoppers, as he regularly does for his restaurant patrons. He sources his dairy from Calabro Cheese, a 43 year old family owned and operated company in East Haven. He will slice, season and plate luscious, ripe, heirloom tomatoes with herbs and his homemade mozzarella that morning. Using just a few, super fresh, high quality ingredients is a great way to highlight these outstanding ingredients.
Mark Sharon, Head Chef of Collyer Catering in Westport, will be offering 2 summer dishes at the Westport Market on July 15 between 10-2.
Moorefield Herb Farm in Trumbull was the inspiration for Mark Sharon’s Vietnamese Summer Rolls, which he will be preparing fresh at the market. These veggie packed rolls are the perfect summer dish as the only cooking required is the hot water needed to soften the rice wrappers. The fragile wrappers will be demystified for shoppers on Thursday, as Mark will lay out his ingredients and demonstrate how to work with the delicate rolls. Hot water softens the wrappers and allows them to be rolled with a wide variety of fillings. Inside you will find Vietnamese coriander providing a bright citrus flavor combined with the raw veggies from Riverbank Farm. Bean sprouts, sweet peppers, carrots and snow peas are finely chopped and simply flavored with the bright coriander.
Chef Sharon will also be presenting his own version of “HUMMOOSE”,
On July 8, from 10-2, Bill Taibe, executive chef and owner of LeFarm in Westport, will be offering some special dishes at the market.
Taibe’s commitment to local growers and artisans is the concept upon which LeFarm is built. This 30 seat, cleaned up barn-like dining room in Colonial Green offers its diners meticulously sourced, deceptively simple, always exceptionally excellent fare.
Taibe will be wow’ing visitors to the market with Nasturtium Honey Blunts. You got it! Taibe cleverly refers to rolled cigars here. For this preparation, Taibe sources the largest leaves of the Nasturtium flower (no more than 2-3 inches across), rolls them around a filling of chopped black olives, La Quercia prosciutto, Red Bee honey and Beltane Farms goat cheese. The variegated, bright green leaf has a peppery, arugula -like flavor which contrasts unexpectedly against the creamy cheese and the sweet honey. How’s that for finger food?
Taibe will also offer pickled veal tongue served with bright, local tomatoes.
