CT Bites readers who shop the market get a free gift with a purchase of $25 or more, a seasonal seasoning; a tin of our coffee salt rub (great for roasts or steaks) featuring Gorilla Coffee Beans and Himalayan Pink Sea Salt. Keep it or gift it, either way it’s a delicious addition to your holiday meal.
This indoor, rain-or-shine market/outing will run every Friday through February (except after Thanksgiving Christmas and New Year’s), offering locally produced edibles, including milk, eggs, cheese, honey flour, grains, produce and meats. More Info Here.
We, Westport Farmers’ Market, wanted to find a way to say thank you for the support our communities continue to provide us, so……
We have collaborated with the best of the best in Fairfield County to bring you a local, delicious and certainly special Thanksgiving menu. You might even say it is a celebrity chef Thanksgiving menu created just for WFM. We've gathered recipes from the likes of: Bill Taibe, Matt Storch, Mischel Nischan and so many more. View The Complete Recipe Guide Here & view the list of chefs below.
Looking for the perfect recipe - heck, the perfect menu? Look no further! Each recipe will include a grocery list for Saturday's market at Gilbertie’s Herb Garden in Westport.
The Black Rock Farmers' Market is throwing a party to celebrate the closing of the market for the 2014 season. Go shop the market on October 25th from 9-1pm, and then stay for an afternoon of celebration at their Harvest Hootenanny featuring local food, local breweries, and live music, from 1-5pm. Musical guest will be Black Rock's own Oh, Cassius!
Kokkeler hails from Austin, where he spent the last several years as executive chef as some of that city’s most well known restaurants includingUchi, Congress and the W Hotel in Austin.
Pat Pascarella started his career at Bella Luna in Stamford CT and entered The French Culinary Institute at the age of 18. He worked at L’Impero, ESCA, and Union Pacific, all in NYC. Chef Pascarella opened Bar Sugo in fall 2012 and continues to offer some of the best Italian fare in Fairfield County.
The new Downtown Milford Farmers' Market, led by Market Master and Scratch Baking Manager Alex Malaspinas, will be open every Saturday, now through October 11, 2014 from 9 am to 1 pm. The market is located at 58 River Street in Milford, CT and is easily accessible by train as the lot sits adjacent to the Milford train station. Featured vendors include Scratch Baking, Vaiuso Farms, Rose's Berry Farm, Lisa's Soaps, Dash N' Drizzle, Calandrelli Kettle Corn, Tasty Good Eats, Chiropractic & Wellness Center of Milford, Autumn Rose Flower & Gift Shop, Maple View Farm, and more as the season gets underway.
If you can't make it into Scratch Baking in Milford, Alex also shared the bakery's special events schedule this summer:
Fresh Nation, the online marketplace for farmers markets, and Westport Farmers’ Market announced they have formed a strategic partnership to provide online shopping and home delivery. Fresh Nation will operate an online storefront for the Market, providing local consumers with the ability to place an online order from many of their favorite Market vendors and receive same day home delivery from a Fresh Nation personal shopper.
Fresh Nation delivers fresh food direct from farmers markets to consumers, by bringing local farmers markets together into a convenient online shopping destination, enabling farmers and food makers at the markets to reach new customers who do not normally make it to the market. The company employs trained food shoppers to go the markets and personally fill customers’ online orders. After receiving orders from Fairfield County residents for Thursday delivery, Fresh Nation fills these orders at the Westport Farmers’ Market and drives them directly to customers’ homes.
“We are committed to bringing the freshest and best foods from the Westport Farmers’ Market to all members of our community,” said Lori Cochran
Already love the Westport Farmers' Market? Here's another reason to feel good about shopping local. Market Director, Lori Cochran has announced an outstanding "Guest Chef" Lineup for 2014. Mark your calendars people as the guest chefs will conduct classes and demos from 10:15 to 11:00 a.m. every Thursday. I don't know about you, but some of my favorite chefs in Fairfield County are on this list. Don't miss your chance to meet and greet the people who make your mouth water.
The Westport Farmers Market will be held every Thursday from 10-2 at the Imperial Avenue Parking Lot.
Read on for the complete Guest Chef Program Schedule:
SUGAR & OLIVES will be the guest at The Westport Farmers' Market THIS Thursday May 29th. SUGAR & OLIVES is devoted to serving wholesome, healthy and happy {LOCAL} food. If it's grown in CT, then it's served up at Sugar & Olives.
SUGAR & OLIVES will demo-ing and serving up recipes for RHUBARB COMPOTE & PICKLED RAMPS (view complete recipes below) as well as providing rhubarb lemonade. Chef Jon Vaast and Jenn Balin will also discuss the many uses for these ingredients like ramp and rhubarb chutney, rhubarb tom collins, ramp martini, & ramp butter.
SUGAR & OLIVES always strives to educate and cultivate its diners. A recent addition to the lineup at S&O is Jon Vaast, former executive chef of the Dressing Room Restaurant. We look forward to seeing him at the market.
The Westport Farmers’ Market kicks off its ninth summer seasonon Thursday, May 22 and continues Thursdays from 10 a.m. to 2 p.m through November 6 at 50 Imperial Avenue. They will kick-off the season with a green juice toast, by The Stand @12:00. Come early and enjoy the tasty treats Chef Cecily Ganz and the Staples High School Culinary team will be demonstrating from 10:15 - 11:00.
WFM will offer locally produced products from over 40 vendors including meats, dairy, breads, seafood and produce each week, as well as host cooking and educational demonstrations from chefs and artisans.
Spring couldn’t come soon enough in our books, and while we love the warmth and comfort of soups and stews, we are so ready to hit the farmers markets to cram our reusable bags full of fresh spring produce. Here are our three favorite spring recipes that you’ll want to make just as soon as you throw open the windows and dust off your flip flops. Check out Marcia Selden's recipes for: Bruschetta w/ Smashed Fava Beans, Baby Pea and Bacon Risotto with Pea Shoots and Parmesan, and Fusilli w/ Roasted Fennel, Leek and Arugula Pesto
The spring/summer season brings many things: rain, blooms, a high pollen count, and vastly improved temperatures. The onset of warmer weather also means that farmers from all over our fair state will begin to harvest and sell the fruits of their labor at The Fairfield County Farmers' Markets. Sure, there were a selection of dedicated year-round markets this year which kept me deep in kale and root vegetables, but summer brings vibrant colors and flavors we can only imagine in the winter months. Perhaps, you already have a favorite, but the list of farmer's markets expands every year due to growing demand. Here's the roundup you need to stay in the local loop.
Analiese Paik of The Fairfield Green Food Guide has the ultimate Guide to Fairfield County's Farmer's Markets. This cheat sheet is all you need to enjoy beautiful local produce, baked goods, and prepared foods all summer long. Let the season begin!!
On Sunday, the final Fork It Over event to raise money for The Westport Farmers' Market, was held at the Norfield Grange in Weston. Jeff Taibe from Oak & Almond charmed us with an afternoon of Southern fare that left everyone licking their fingers and wanting to know what else this talented chef has up his sleeve. To top it off, John Barricelli from Sono Baking Companydid not leave a sweet tooth in the house untouched. Please see below for the full menu and recipe. These events were a group effort with the talents of Saugatuck Grain & Grape,Lauren Kreter and Something Borrowed and an amazing staff. VIEW PHOTO GALLERY HERE c/o Liz Dorney.
Sunday night harkened the first of four highly anticipated “Fork it Over” fundraising dinners to benefit the Westport Farmers’ Market. Market Director, Lori Cochran, added a dash of mystery this year as guests submitted their RSVP’s (quickly I may add as the events sell out in a matter of minutes), without any knowledge of the location or the chefs participating in any of the four culinary evenings.
Alas, diners waited for weeks, running through possible guest chef scenarios in their heads, and waiting for the morning of the event when news would arrive.
The inaugural event was held at The Grange in Fairfield, and the first Chef in the Fork it Over lineup was none other than Matt Storch of Match Restaurant assisted by Jeff Spence of The Chelsea.
On the lawn guests were greeted with the smell of grilled sausages in 3 varieties from Saugatuck Craft Butchery, a peek into Chef Storch’s La Caja China smoke box filled with Norm Bloom’s oysters, clams, and lobsters, and a bar with expertly crafted Cocktails and wine pairings from Saugatuck Grain and Grape. What we had here was an old fashioned end of the summer Clam Bake. The evening was looking good. If you missed it, no worries, we've got lots of photos. VIEW PHOTO GALLERY
This year, the Westport Farmers’ Market will turn its annual Fork It Over fundraiser into four dinners on four different nights, featuring some of the area’s most celebrated chefs.
The chef list reads like a Who’s Who of the Fairfield County culinary scene: Matt Storch (Chelsea and Match), Bill Taibe (LeFarm and The Whelk), Michel Nischan (Dressing Room, featuring Johnny Vaast), Tim Lablant (Schoolhouse Restaurant) and Jeff Taibe (Oak & Almond) to name just a few, are planning meals and menus unlike anything you’ve come to expect from them, and featuring ingredients from Norm Bloom, Sport Hill Farm, Fort Hill Farm, Oxhollow Farm, Craft Butchery, and others.
The catch?
WFM will tell you when, but not where (at least, not until the day before). And they’re not telling who, either.
Tired of always being in the "front of the house" when you really want to be back in the kitchen watching your favorite chef work? Well here is your chance to see some talented local chefs in action, and you even get fed at the end of the show. The Westport Farmers' Market has a great lineup of Guest Chefs this Summer and all you need to do is drive up with an empty stomach (and a shopping bag if you want to go home with some gorgeous local ingredients).
Raus Coffee will debut its newest iced espresso drink, the Roman Navel, at the opening of the Westport Farmers’ Market on May 23. The new drink was inspired by a trip to Seattle’s Café Vita, where Raus Coffee founder Donny Raus became smitten with the Medici, an espresso-based chocolate and orange drink. The success of the flavor combination compelled him to recreate it using his own approach. The Roman Navel is the third product in Raus’s award-winning espresso product line.
Donny and I met recently at the soon-to-open Steam Coffee Bar in Westport, so he could give me a sample of this newest obsession. So I had a baseline, I also grabbed his other two iced espresso-based drinks, the Roman Kiss and (my old personal stand-by) the Cold Roman.
The SoNo Marketplace—with its hive of local food purveyors, artisans, weekly farmers’ market, and plans for a summer beer garden—may be best argument to never set foot inside a supermarket again. I was recently lured back to the Marketplace by the opening of PastaPresta, a new fresh pasta vendor anchoring the entrance of the market’s vast 50,000 square-feet.
One evening of fresh pasta and market nibbles, and a closer look at the people behind the market later, I was reminded why this culinary hub deserves a regular visit and why, despite its recent vilification, gluten is good (maybe great).
