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Do It Yourself Crop Cards - Ready, Set, Grow!
Month:
April | Year:
2014 | Issue:
7 |
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Upcoming Events
Lyman Orchards, Middlefield
Lyman's unique spin on a traditional holiday event! Are you ready for Connecticut's Only Easter Apple Hunt? Enjoy lots of outdoor family fun, including our unique take on the traditional Easter Egg Hunt! Activities include searching for hidden apples in the hay maze, an amazing magic show, face.
April 12
The Farmer's Cow, Lebanon
Lebanon Celebrate Earth Day early with a REAL LOCAL Springtime Farm Tour at The Farmer's Cow. Meet the farmers and experience down-home fun for the whole family. Enjoy a wagon ride, tour the barns, see the cows and sample a variety of The Farmer's Cow fresh local products including milk, ice cream, coffee.
Jones Family Farms & Winery, Shelton
Hands-on Cooking with Farm-Fresh Foods Prepare meals from start to finish using seasonal ingredients. We work together in small groups to learn new cooking techniques and to learn how to incorporate real farm foods into our busy lives. We then gather around the big kitchen table to enjoy our meal.
April 13
Vernon
7:30 Registration 8:30 Kids Run 9:00 5K Run/2 Mile Walk 10:00 Post Race Activities/Awards Runners will have water stops along the way and fresh fruit and snacks at the finish! Baby chicks arriving that day, egg hunt for kids, 4-H Club chickens rabbits and goats. Registration is $20 in advance.
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With Sara Moulton. Join us this morning as Sara prepares a delectable holiday brunch for you with a menu you'll want to try out on your own for Easter Sunday brunch. She'll share techniques and recipes. Brunch will be served. Demonstration. Menu to follow. Book signing to follow the class.
April 19
Lost Ruby Farm, Norfolk
Come to our open house to learn how we make farm fresh goat cheese, taste our new cheeses and kiss our baby goats! Call us for more information and for directions.
Beltane Farm offers day long classes in Goat Husbandry! Spend a day at the farm and learn about goats and their care on April 26. We will start with morning milking and practice hands-on milking. We will cover hoof care, herding goats (weather dependent) and will cover topics such as nutrition, lifespan and clinical issues. We will also make cheese and discuss basic cheese making.
Please join us for our 104th annual festival. What began in 1909, as a program "to promote the keeping of sheep in Connecticut", has become a unique event providing exhibits, demonstrations and vendors from the sheep, wool and fiber arena and includes producers from throughout New England.
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Featured Farm
Creative Living Community of Connecticut, Inc.
What is the Creative Living Community of Connecticut (CLCC)?
The CLCC goal is to create an inclusive environment that supports individuals with developmental disabilities through vocations and focuses on the gifts they bring to the table in mutually rewarding ways for this community at large.
 What does the CLCC grow? Micro greens! In laymen's terms these are the small young leaves of vegetables and herbs. The harvest takes place between 2-3 weeks' time just at the cotyledon and first "true" leaf stage. They are wonderfully delicious addition to salads, sandwiches, soups and casseroles.
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Nursery Crops are in Season!
Now's the time to be preparing your beds and gearing up for the gardening season! Visit your local nursery, pick up your CT Grown nursery crops and ask for a Dig It card! Our Dig It Crop Card features Sing Along Songs, fun facts, fun activities including how to make a butterfly garden or your own hanging herb or flower pot! Download a voucher here and learn more about the campaign! Participating establishments include:
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Seasonally Spring Recipe
With peas already planted in the ground, we are excited to start sharing recipes that inspire and incorporate CT's spring crops.
Chef Scott Miller from Max's Oyster Bar has been an active Partner of the CT 10% Campaign and offered this simple and fresh recipe as we get ready for the start of fresh greens from the garden and farmers markets:
Chilled Minted Pea Soup
Ingredients
1 cup leek, minced
2 tablespoons unsalted butter
3 cups hot vegetable stock
3 cups fresh peas (about 3 pounds unshelled)
1/2 teaspoon sugar
Salt to taste
1 cup heavy cream
1/2 cup fresh mint, minced
Garnish
Pea Tendrils, Cr�me Fraiche, and Prosciutto Chips
Directions
In a large saucepan, cook the leek sin the butter over moderate heat for 3 minutes, or until softened. Add the broth, peas and seasonings and simmer, covered, for 25 minutes, or until the peas are very tender. In a food processor, blend the mixture in batches until combined well. Let it cool. Chill the soup, covered, for at least 2 hours. Before serving, stir in cream and fresh mint. Garnish with fresh pea tendrils, a dollop of cr�me fraiche and prosciutto chips (oven dried sliced prosciutto)
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The CT 10% Campaign is a collaborative project led by
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