Return from Hiatus

The New Year has brought some changes in my life starting off with a significant birthday. Times like this makes you want to try to center and refocus. To do this I always find success in revisiting some old recipes that have been an important part of my life. As an example at the early age of 15 my first job was in a restaurant in Franklin N.H. where I grew up. I was fortunate to have two great mentors, the Barry brothers who took me under their wing and taught me some fundamental culinary skills and traditional New England diner cooking. There I learned the basic soups for all New Englanders and one was clam chowder.

Clam chowder was a mainstay in my recipe repertoire. Later, in my college years, during the summer months I found myself working on the Cape at a historic restaurant called "Lobster In the Rough" and also, the following year chefing at a January’s, a
restaurant in Naples, Maine.

So here is a great formula for a hot and hearty soup to take you through the winter months and perhaps remind you of your visits to the shore.

New England Clam Chowder
(makes 10 to 12 servings)

3 T butter
1 red onion, peeled and diced
3 ribs of celery, diced
3 strips of cooked bacon, diced (ok to use packaged, precooked bacon)
4 potatoes, peeled and cut into 3/4 inch cubes
5 cups of clam juice. (I use 2 bottles and the juice that comes from the canned clams.)
2 bay leaves
1 t of sugar
1 t of dried tarragon
1 t celery salt
2 cans of clams. ( I use 1 can of chopped and 1 can of whole)
5 dashes of Worcestershire sauce
2 cups of heavy cream
Kosher salt and fresh cracked black pepper to taste.

Directions:
In a stockpot melt the butter. Add onion, celery, sugar and bacon. Saute for 5 to 7 minutes.
Add potatoes, clam juice, bay leaves, tarragon and celery salt. Bring to a boil.
Reduce heat to medium, cover pot and simmer for 35 minutes or until potatoes are tender.
Add clams and simmer for 5 minutes.
Add Worcestershire sauce cream. salt & pepper.
Simmer for 7 more minutes
Remove bay leaves.
Garnish with oyster crackers and sprinkle with celery salt

.....as they say in Maine, "Ayup, good eating"

And the Winner is....

HARTFORD --- Lt. Governor Nancy Wyman and more than 30 Connecticut agricultural organizations will formally present the annual Connecticut Agricultural Journalism Awards to nine state journalists at the state

capitol here March 16 (est. at 11:30am).

The Awards are given annually by the nonprofit Connecticut Agriculture & Natural Resources Association (CANRA), a coalition of state farming groups, as part of the festivities surrounding Connecticut Agriculture Day at the state capitol. The Awards recognize excellence in reporting on agricultural issues published or broadcast in the state during the calendar year 2010.

Winners of the 2010 Connecticut Agricultural Journalism Awards include:

Elizabeth Keyser,

Julie Bidwell, Connecticut MagazineHartford Courant, The DayJournal InquirerNew York TimesCox Media Group, radio seriesHartford CourantNeighbors, periodicals series, From the Ground Up—Buying Local in Connecticut, a seriesThe Easton Courier

Steve Grant,

Jenna Cho,

Pat Eaton-Robb,

Jan Ellen Spiegel,

John Voket,

Brooke Lavalley,

C. Dennis Pierce,

of columns throughout the year on agricultural topics

Laura Modlin, Connecticut Magazine,

Winners Of Connecticut Agricultural Journalism Awards

Announced at State Capitol, March 16

Long Time Passing....The Winter of our Discontent

 

       This winter was one of extended length here in the Northeast and only till now with random spots of lingering snow, which resemble random clouds that won't give way to a great day, do we see a light at the end of the tunnel.  Occupying time has never been a challenge for me but recently I have taken to the kitchen more often. I stumbled across this great recipe that has been praised for its ability to suddenly vanish from a plate. Perhaps these should be called vanishing muffins but I think Orchard Crunch is more suitable. 

 

ORCHARD CRUNCH MUFFINS

Ingredients

3 cups of flour

2 1/4 cups of sugar

2 t. baking powder

1 t. baking soda

3/4 t. salt

1/2 pound unsalted butter, melted (microwave) and left at room temperature

2 extra large eggs

3/4 cup of whole milk

2 t. of pure vanilla extract

2 mashed ripe bananas

1 cored, peeled, large diced,apple

1 cored, peeled, large diced,pear

1 1/2 cup of muesli (if you don't have this make a mix of      oatmeal, dried fruits and nuts)or use granola

1/2 cup of coconut milk unsweetened

1/4 cup of maple syrup....use local...

Directions

Preheat oven to 350 degrees

Line 12 muffin cups with fluted, paper muffin liners. Sift the flour, sugar, baking powder, baking soda and salt in a bowl with a fork until thoroughly mixed. Add melted butter to dry mix and blend. Combine eggs, milk, vanilla, and coconut milk. Mix but not too much. Add to flour / butter mixture. Fold in mashed bananas, cut up fruit, maple syrup. Do not over mix. Spoon the batter into paper liners. If you have an ice cream scoop use it. Top each muffin with muesli and brown sugar. Bake 25 to 30 minutes or until tops are brown and a toothpick comes out clean. Cool and remove from the pan.

 

New article on Cassidy Hill Vineyard

From The Ground Up - Buying Local In Connecticut

By Dennis Pierce

                Wine drinkers in Connecticut are glad that Bob Chipkin and his wife, Carol, didn’t move to the rolling hills of Pennsylvania. Chipkin, retired from many years of appraising and controlling risks in the insurance industry, was looking for the right location to settle into the country life and commit to his passion of wine making. While still employed, he dabbled in creating wine and enjoyed his interest so much he decided to take it to the next level and start his own vineyard. Originally, in search of property to make his dream come true, he sought out the assistance of a realtor in Pennsylvania but together they could not locate the ideal spot. Several years ago, investigating areas closer to home, he came across a 135 acre cattle farm nestled in the hills of Coventry, CT at 454 Cassidy Hill road. Connecticut is very conducive to the growing of regional hardy grapes. Our state has varying "microclimates" that make it ideal for grape production. The result of his dream became reality in 2008 and now it is known as Cassidy Hill Vineyards.   

read more at ....    http://www.server-jbmultimedia.net/NeighborsPaper/sitebase/index.aspx?adgroupid=193482&view=single&FH=735

Fall Beet & Black Radish Salad

1/4 c of Vinaigrette
                            .....1 T freshly squeezed lemon juice
                                 1 t red wine vinegar
                                 1 t Dijon Mustard
                                 Salt & freshly ground pepper
                                 6 T extra virgin olive oil

1/2 c of coarsley grated black radish. If you cannot find this you can use daikon radish
4 medium beets roasted and cooled.

(roast beets at 450 degrees on a baking sheet. Drizzle with olive oil and 9 T of water. Salt & Pepper. Cover pan with tin foil and bake 25 to 30 minutes.)
Peel beets and slice into 1/3" slices.

1 t flat leaf parsley
1 T of olive oil

Toss radish with parsley, olive oil and season with salt & pepper.
pile on individual plates.... first put radish mixture, then beet, then radish, then beet and then top with parsley. Drizzle vinaigrette over top. Serve and enjoy....

Coming Home To Eat

If you are in search for a great "read" about locally grown foods check out Gary Paul Nabhan's book, "Coming Home to Eat".

"Whenever I have doubts about whether all of this effort has been worth it, I go out into the wilds behind my backyard and taste a fruit or flower freshly plucked from a tree or vine. My mouth, my tongue, and my heart remind mw what my mind often forgets: I love the flavor of where I live, and all the plants and creatures I live with."
                                           Gary Paul Nabhan, "Coming Home to Eat"

Green Tomatoes Are Not Envious

Here are some tips on dealing those fall, green tomatos that still sit on the vine.
Try....

Wrapping individual green tomatoes in newspaper and layering in a box, no more than 2 layers deep. Place the box in a dark, dry spot and check weekly for progress. It usually takes 3-4 weeks for the green tomatoes to ripen, but check frequently and remove any fruits that show signs of rotting.

Placing the green tomatoes in a paper bag with a ripe apple. The apple gives off ethylene gas, which speeds up ripening. Check the bag daily.

Brownies .....A Different Twist

Here is a recipe that is taking the Gluten Free world by storm. This recipe was shared with me today by a good friend and I needed to share it. I need to credit this to  Baking With Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008)

While I can not tie this into a local food this is too good to pass up....

Amazing Black Bean Brownie Recipe

For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Locally agave nectar can be found at Price Rite. Pleas keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. You can use instant coffee.

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well and rinsed (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.). Makes 45 / 2” brownies

Farm to Chef CT

         This has been a great week for restaurants (and university's) in CT to not only  show off their culinary creativity but show case CT. Grown. I have to give a huge round of  applause to Linda Piotrowicz for making this all happen. Take a look at this month's newsletter that captures not only all of the activities but also what is going on in the great state  of Connecticut.  take a look:

http://www.ct.gov/doag/cwp/view.asp?a=2778&q=330848

I have to given Linda a major thanks. She plugged my September article in Neighbors Paper...

"FTCer, Dennis Pierce reflects on a recent visit to South Glastonbury’s Dondero Orchards in this September issue of Neighbors. "....go to the site above for the link.....

Don't Fence Me In...

         Since last spring I have been attempting to erect a wooden fence around my garden. I never realized what a laborious task it was. To give you an idea how long it has taken the wood that I had purchased at Home Depot is already taking on an aged, light gray tint.

         It all started with the remains of a zucchini vine laying there as if it was the skeletal frame of a taradactyl. The leaves picked clean from the white stem. It was then I realized I was harboring a four legged, vegetable loving diner, now bellying up to the salad bar of delight. Who knows perchance my own lop eared rabbit Basil, who watches guard every night over my beds, probably was cheering him on.

         Not to be "one up'd" by my new garden guest I put into action my Windfall relocation plan. Borrowing a "Have a Heart" trap, (sorry to take the liberty on the spelling but that is the way they should have named it), from my old neighbor, Florence, I laid out the best repast over presented on the overlook of the garden. A meal fit for a king. Bright greens, snap peas, all laced with a chunky peanut butter. This way I knew if he was a vegetarian I could appeal to his appetite. Worse case he was allergic to nuts and I only needed to find a shovel.

         Two nights and the Inn sat empty. On the third morning I crept up to my miniature bed & breakfast only to find a chubby, lip smeared peanut butter, hedgehog looking very angry that I had outfoxed him at his own game. Gently, I approached, lifting the cage to the rear of my pickup, edged on my now by my "mad as hell" rodent.

          The Windfall relocation program consists of a short tour over a bumpy road, traveling now deep into the woods and then softly ending its way to a quiet glen. No identities were changed. In fact the land around our local landfill were robust with offerings, creeks to explore and who knows maybe a plethora of female chucks just eager to hear my new tenants tales on how he fought the giant and by the way do they like peanut butter? 

          Several days later, I thought my visitor came back. Perhaps he had guests? Maybe bringing a forest full of hungry vegemites. "Come on over", I can hear him say, "Best damn heirloom zucchinis in the Quiet Corner." Though my garden was not plummeted, the peas took a beaten. Once again I reopened my "Have A Heart" eatery for the forlorn and desolate. This time evidently my menu was more appealing. On the next morning old Peter possum was snearing up through the cage. And so my travel program continued however, this time as I was riding home sans "pet", I realized that they got the best of me. I realized that the odds of my next find would probably have stripes, a stronger cologne and a lasting scent.

         Now it’s late September, the geese are flying overhead. The garde is still full of tomatoes. Evidently tomatoes are not part of the local flair. Fall is chasing the seasons and the leaves, which have turned a scarlet red are looking very nice nestling up to my unfinished, gray fence.

  

Beltane Farm's Fall offerings

Beltane Farm just won several prizes at the Big East...

Paul Trauby, a long time acquaintance from my Market Days, invites you to

Beltane Farm 

To sample his seasonal goat milk cheeses!

The summer heat is over, the hay is in the barn and the goats are pleased. Come sample a selection of our autumn goat milk cheeses in our seasonal tasting room at the farm. Enjoy some cider and meet the animals at Beltane Farm!

Sundays from October 10th through December 19th at the farm- From 11:00 am to 3:00 pm     Directions to Cato Corner Farm, Priam Vineyard, and other local agricultural attractions available at the farm so you can make a day of it!                   
Beltane Farm, www.beltanefarm.com

59 Taylor Bridge Rd. Lebanon, Connecticut

  860. 887. 4709

From the shoreline, take 95 to Rt. 395 north towards Norwich. Then take Rt. 2 west towards Hartford/ Colchester. Take Exit 22(Lebanon Gilman) and take right off ramp. At next stop sign take a left. Go past Lebanon Sports Center on right. Continue      approx. 4 miles. Look for Roger Foote Rd. on the right. Take Roger Foote past the cow fields into the woods and                            continue   almost one mile. Roger Foote Rd. turns sharpley to the right and becomes Taylor Bridge Rd. Continue on Taylor Bridge Rd. past the field on your right - Belataine Farm is after the field on the right.                                                                                      

From the Storrs and Willimantic area, take Rt. 32 towards Norwich. Then take Rt. 2 west towards Hartford/ Colchester. Take Exit 22 (Lebanon Gilman) and take right off ramp. At next stop sign take a left. Go past Lebanon Sports Center on right. Continue approx. 4 miles.  Look for Roger Foote Rd. on the right. Take Roger Foote past the cow fields into the woods and continue alomost one mile. Roger Foote Rd. turns sharpley to the right and becomesTaylor Bridge Rd. Continue on Taylor Bridge Rd. past the field on your right - Belataine Farm is after the field on the right.                                                                                      

From Hartford North and West, take either Rt. 84 west or Rt. 91 south respectively to Rt. 2 east towards Norwich. Take Exit 21, Chestnut Hill Rd. Go right at the end of the exit ramp. At the next stop sign take a right. Continue on. You will see signs indicating that you have entered Lebanon. Take first left onto Roger Foote Rd. Take Roger Foote past the cow fields into the woods and continue alomost one mile. Roger Foote Rd. turns sharpley to the right and becomesTaylor Bridge Rd. Continue on Taylor Bridge Rd. past the field on your right - Belataine Farm is after the field on the right.                                                                                      

Thought of the Day

"The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them." ~Ralph Waldo Emerson

Dondero's Orchard...A close up and a great recipe....

My column in Neighbor's Paper for September featured Dondero's Orchard from Glastonbury, CT....

From The Ground Up - Buying Local In Connecticut

By Dennis Pierce

            Farmers have a hard life. You can see it in their faces, in their hands and their intense attention to the weather. It’s not just about the wear and tear on the body, or the back breaking labor, it’s about the basic struggle in life… man (or women) vs. nature. To me, this choice of lifestyle, fostered by the farmers of Connecticut, is a deeply respected, almost religious, commitment to the basic elements.
             Tucked into the rolling green hills of South Glastonbury, Connecticut there resides a farm that has seen the dedication of years of harvests, some good, and some bad. In 1911 Joseph and Mary Dondero, arriving from Genoa, Italy, after spending a short time in New York, began to carve out of the rocky landscape of Connecticut, into a haven now known as Dondero Orchards. Currently, Joe Dondero, who is the fourth generation, and his family continue to harvest a vast cornucopia of locally grown offerings.
                            ...read the rest of the articleon page 8 at:

http://www.server-jbmultimedia.net/NeighborsPaper/sitebase/index.aspx?area=doublepage&adgroupid=191696&pagenumber=1&view=double&FH=735

Zucchinni at the Doorstep

      It is a magical time of the year when you find yourself tripping over well ripened, elongated zucchini when you are rushing off to work. Who are those neighbors that dare to leave their garden off spring on my porch?

       Recent rains brought relief but unfortuanlety it was followed by an outburst of lengthy green squash. Is it me or am I the only one to be puzzled by the growth of zucchini. One day you are looking at a fledging vegetable taking its first glimpse from under a shady leaf and the next day it now is twelve inches in length and pulling the same leaf to its demise. Enough about the courgette that mutiplies under its own free will and ends up on my door step. Here is a tasty adventure that takes locally grown to the next level (and also depletes the larder of those pesky zucchs).

Sweet & Sour Granny Smith Apples, Bacon and Zucchini Salad

Core two apples and thin slice them. Toss them in a mix of orange juice or citrus to prevent browning. Drain and place them in a serving bowl. Thin slice two medium size zucchini. Discard ends.  If they are larger and older peel the skin and seed. If they are younger and their skin is thin, leave au natural.

Chop 8 oz. of bacon and fry until crisp. Add a spring of salt, black pepper, a handful of cleaned, stemmed, and chopped parsley, a sprinkle of torn fresh basil and rosemary, add a half cup of brown sugar, a quarter cup of vinegar and the juice of two lemons. Simmer the mixture until it sizzles and pour it over the apples and zucchini. Toss and serve warm.

Neighbors Newspaper

             If you are interested in local farms and vendors at Connecticut Farmers Markets check out my column in Neighbors Newspaper out of Ashford, CT. The following article featured Beltane farms in Lebanon, CT. You can also check out prior articles through the archive section. September's issue will feature Dondero Orchards in South Glastonbury, CT

http://www.server-jbmultimedia.net/NeighborsPaper/sitebase/index.aspx?area=doublepage&adgroupid=190032&pagenumber=1&view=double&FH=735

Next year's garden...

             Here in the quiet corner my gardens are limited to herbs, tomatoes and a random vine of sun and moon watermelon. Though I have complained about the excess of tomatoes I was very happy with the variety that I grew this season. I want to perpetuate my good fortune and I am trying my hand at saving seeds for next year's garden. Here is what I have learned ( from "How to.Com").

The first step is to choose your best tomatoes. You want to save seed from the finest fruit, so that next year's plant will have good genes. Slice the fruit in half so that the stem end is on one side and the blossom end on the other. This will expose the seed cavities better than if you sliced through the stem end. Many slicing tomatoes will require scooping out all of the flesh with the seeds. Whichever the case, scoop the seeds into a clean bowl or jar.Now you need to ferment the seeds. If the seeds are not floating in liquid from the tomato, add up to a cup of water to help separate the seeds from the pulp. Then set the bowl of tomato seeds and pulp in a warm, out of the way spot. You will need to allow 2-4 days for the fermentation to take place. As it does so, the mixture is going to begin to smell awful, so store the bowl where you won't pass by frequently.

If you have glass jars available, they make a good container for fermenting tomato seeds. The extra space at the top of the jar controls some of the odor and the clear sides let you keep tabs on what is happening. Covering the top of the jar with cheesecloth or paper towel will keep fruit flies out and also diminish the spread of the unpleasant odor. Remember to label each variety!What you eventually want to see is a layer of mold on top of your seeds & pulp. The process is done when bubbles start rising from the mixture or when the entire bowl is covered with mold. Don't leave the seeds fermenting past this stage or they may begin to germinate.
It is harder to see the layer of mold through the glass jar, but you can generally tell the fermentation is complete when the seeds settle to the bottom of the jar in a watery liquid and the thicker pulp and mold sit on top of them. Finally you can remove and dispose of the mold covering. Lifting it before rinsing the seeds will make rinsing easier, but it's not necessary. You can add some water to the jar or bowl and stir or shake vigorously. The good seeds will settle to the bottom, allowing you to drain off the excess first.

Strain the seed mixture into a colander and rinse the seeds well under running water. Try to remove any remaining pulp bits. Spread the seeds onto either a paper plate or glass dish to dry. Don't use paper or paper towels or the seeds may stick and be difficult to remove. Set them in a warm, dry spot and allow to dry completely. Shake them on the plate daily to make sure they don't clump and that they dry evenly. Don't try to speed the process by using heat. Once the seeds are thoroughly dry, you can store them in an air tight container, in a cool, dry place. The envelope can be placed inside a canning jar to ensure that they remain dry. Remember to label and date your seeds.

Tomatoes, tomatoes and more tomatoes....

        I'm always one for a deal. The local Garden Club here in town always offers a great sale in the spring at a price that you cannot resist. Their hearts are in the right place and they encourage the consumption of your own produce. So...like any bargain hunter, I purchased several, no many, great looking tomatoe plants. Big Boys, Small Boys, Paste, Patio and on and on.
 
        Well, now is the time to pay for my tomatoe gluttony. For the past several nights I have blanched, peeled and seeded a cornocopia of tomatoes. My hands smell like a bloody mary. Maybe that is why I am getting all of those strange looks at work.

          If you look below you can see that I captured the last full basketfull. I probably will have about two dozen more but with those I want to experiment with a salsa recipe.

TOO MANY GREEN TOMATOES

Two weeks ago the farmer’s markets in the state had an over abundence of green tomatoes. The damn things wouldn’t turn red. So here is an alternative when you have too many green tomatoes….

•2/3 cup of unsalted butter
•1 3/4 cups of sugar

•4 oz. unsweetened chocolate - melted

•2 room temperature eggs

•1 t of vanilla

•2 1/2 c of unbleached flour

•1/2 c unsweetened cocoa powder

•2 t baking powder

•2 t baking soda

•1/4 t salt

•1 c of full bodied beer

•1 c of pureed, seeded, skinned, green tomatoes. Skin tomatoes by immersing them in boiling water for 3 seconds and then place them in ice water. Peel skin.

•1/4 c of water if needed

Preheat oven 350 degrees. Grease and flour a 9” x 13” baking pan. Cream butter and sugar in a mixing bowl. Stir in melted chocolate, eggs annd vanila.
Sift four, cocoa, baking powder, baking soda and salt together in a bowl. Add flour mixture to the butter mixture…gently mix in beer and tomatoes. If necessary, add additional water.

Add batter to pan. Bake 35 minutes or until a toothpick inserted in the center comes out clean. Add your favorite frosting when cooled or eat plain.

Looking for a somewhat healthier topping? Slice up peaches from a local orchard and place them in a pan with a little butter and sweetener such as honey or brown sugar and lightly saute. Serve over cake.

Summer falls from the vine

              The end of the summer is known by the newly posted sign on the staple laden telephone pole announcing this year’s agricultural fair. Sad that the summer has fallen behind us, but we do take this opportunity to venture to well worn fields laden with the deposits of farm animals. We are, however, rewarded by a tour of the agricultural tents. We politely scrape our shoes at the saw dust entrance that invites us to view the award winning pies, jellies, jams and an occasional oversized cabbage. Like any fair, the air is thickly laden with calories made up from wafts of fried dough, freshly cut french fries and in this neck of New England, clam fritters.

                In the far corner of the fair crowds gather on a hillside to watch the demolition derby. Cars roaring across the track, zig zagging, as if annoyed with each other. They smoke with fumes, crashing into each other taking their toll, dents, and frustrations out as the crowds cheer them on. Beefy men sit on the fence watching the festivities while smoking large cigars, dreaming of what the world would be like if only the highways would only allow such behavior.

                  A fair would not be the same if it did not include the influx of young men infused with testosterone, catching stolen glimpses of the young girls that pass by in sets of three. This is a rite of passage at a fair. This begins the evening activities and the hope of further development.

                 Agriculture is still strong in the quiet corner of Connecticut with membership to 4-H and local high schools still offering a farm focused curriculum. Getting a living from the earth still is clearly visible from the popularity of local farmers markets that have sprouted up, with each town hosting their own on a different day of the week. Farm to fork is a way of life. It is the rhythm of the soil. This has been a good year for growing, a a local farmer stated. “You could not have scripted a better season”.