Have you caught your breath from the whirlwind that was Labor Day yet? With just a bit over three weeks before the start of Rosh Hashanah, it’s a ripe time for Continue reading
Contributed by Katy Morris
Labor Day weekend may be upon us but we have zero intention of packing away our white jeans or slowing down on our ice cream consumption.
We recently got hooked on Forte gelato- a nutritious, innovative and kosher frozen treat that will have your taste buds singing. And, it’s uber cool that the founder is from my hometown in CT. How much do we love Forte gelato? Here are some of the ways. Continue reading
Contributed by Katy Morris
One (and we really mean just one) of the many reasons we flock to the The Granola Bar is that there really is something for all Westporters there.
Early morning, frothy cappuccino after dropping the kids off at school? Check. Fresh, simple, locally sourced seasonal ingredients? Check. Breakfast at lunchtime? Refreshing, healthy smoothie pick-me-up? Creative sandwiches (like one of our faves, the House Bubby) and plenty of other kosher-friendly, vegetarian, and even gluten-free choices? Check, check, check.
So maybe we are just telling you stuff you already knew…
In that case, you’re in luck, because there are some more things cooking in their kitchen that you might not have heard about yet! Continue reading
Fiori di zucca or zucchini blossoms are a delicacy in Tuscany but with the farmers’ markets heaped with towers of zucchini here in the U.S. it’s easier than you may think to bring this very Italian dish to your own table.
If your favorite market vendor doesn’t sell these sunny, edible flowers, ask her to gather them for you. They are the flower at the end of the plant from which zucchini grows. Better yet, pluck them from your own vegetable garden or that of your best friend. Continue reading
contributed by Katy Morris
Don’t let the thought of adding more heat to your kitchen deter you from baking this summer! The bounty of local fruit in farmers’ markets is truly irresistible, making summertime the perfect time to express your creative genius. Continue reading
Elizabeth Berney gladly guided me through the menu at her newly opened vegan cafe when I visited for lunch a couple of weeks back. I confess to heading out to Food Evolution when they had only been open for three weeks.
But with a scarcity of vegetarian cafes in these parts I just couldn’t resist. Considering my conversations and tastings with Berney and her chef, Rachel, CT is in for a solid and delightful outpost for tasty and thoughtfully prepared eats.
I picked up about a dozen tomatoes from one of my favorite farms here in CT as I was heading home from an early morning walk at the beach today. I am happy to go out of my way to see what’s being offered at Stahursky Farm.
Single words burnished into weathered plaques inform passersby about what has been picked from the field that morning.
Every spring we have the same conversation about any summer trip we have planned. “Why would we leave our beautiful spot at home just as the trees and gardens are blooming? What could be better than our very own farmers’ market? Why don’t we just stay put and enjoy listening to a hodgepodge of free summer music from our tattered lawn chairs? Let’s greet old friends and sip chilled Sancerre from paper cups!”
But off we go because we love a change of vibe and scenery. Continue reading
We are always impressed with the magic Six Main casts on their inventive vegetarian and vegan creations! While they press walnuts or cashews and transform them into ricotta, ice cream, or even “chorizo”, we’ve been wondering what kind of summery deliciousness they’ve been whipping up now that their farm is bursting with ingredients that move from field to kitchen to table in a blink of the eye.
If you still haven’t made it up to the restaurant in Chester, CT, you can get a taste of Chef Rachel Carr’s cuisine by checking out her bright and oh-so summery salad recipe below.
But here is one more reason you might consider making the quick ride to this quaint New England town in CT…
The restaurant-owned, organic Upper Pond Farm that “grow[s] food to support our bodies, community, and ecosystem,”* and provides Six Main with its organic fruits and veggies is selling at the Chester Sunday Farmers’ Market on Sundays from 10am-1pm through October 12th.
If you are looking for a fun day trip this summer or early fall, head up to Chester for some Six Main Sunday brunch (the “Six Main Benedict” made with lemon tofu hollandaise, oven cured tomato, Portobello mushroom, avocado house made gluten free focaccia and organic eggs sounds particularly enticing) and then stroll through the market to bring home some of their farm’s organic fruits and veggies for the week.
You can also peruse the other vendors’ offerings while enjoying the live music; pick up some fresh fish from The Local Catch, as well as various breads and cheeses (including from Mystic Cheese – used in our favorite Skinny Pines pizzas!).
And if you need some inspiration for creating a perfect late summer meal with your Farmers’ Market bounty, you are in luck; Rachel’s blog, “The Raw & The Cooked” is packed with unique vegan and vegetarian dishes like Kohlrabi “Scallops” and a Raw Vegan Kimchee & Green Salad with Ume Plum Vinaigrette.
Consider attending one of her many seasonal ingredient inspired cooking classes, held on Fridays from 11am-1pm. Be sure to sign up way ahead of time as her classes are small and fill up very quickly.
*quote from Upper Pond Farm Facebook Page
Want to read more about Six Main?
Click here to read what we wrote a few months back. Somehow I forgot about that BLOOD ORANGE cheesecake (vegan and pareve)! Thank you, Rachel Carr, for another scrumptious recipe and for these gorgeous food shots!
When summer ingredients are perfectly ripe and only hours from the field, the simpler the better. This 4 ingredient recipe epitomizes that pleasure.
Thank you, Chef Rachel Carr, for this delicious summer salad.
This recipe is pareve, vegan, non-dairy
- 12 fresh local strawberries
- ½ cucumber, peeled and sliced
- ¼ cup mint, chopped
- 3 cups baby arugula
- Zest 3 lemons
- ½ cup lemon juice
- ¼ cup agave
- ½ tablespoon mustard
- 1 cups extra virgin olive oil
- 1 tablespoon poppy seeds
- Blend lemon zest, lemon juice, agave, mustard, and olive oil in a blender until fully incorporated. Fold in the poppy seeds by hand.
- Toss salad ingredients with the dressing and serve.