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So far Winter has created 36 blog entries.

PODCAST: Our Favorite Organic Seedling Sales

By |May 8th, 2014|

Show topic: Our favorite sources for healthy, organically grown seedlings for your garden.

LISTEN NOW!

and SUBSCRIBE via iTunes or Stitcher Radio
Show hosts:
Winter Caplanson, Executive Director, Coventry Regional Farmers’ Market
Karen Gilbransen, Marketing Director, Willimantic Brewing Company
Our Guests:

Caroline Finnegan, Ladybug and the Bee
Mark Rutkowski, Urban Oaks Organic Farm
Teresa Phillips-Schacht, Hunt’s Brook Farm
Carole Miller, Topmost Herb Farm

Our Favorite Seedling Sales:

Urban […]

Brunch: Poached Eggs, Cheese & Chive Biscuits, and Ramp Beurre Blanc

By |May 6th, 2014|

Have you met beurre blanc? This simple, butter-based, emulsified sauce is delicious with eggs and practically any fish or seafood. A good sauce enhances the flavor of so many foods and turns an ordinary dish into a gourmet experience. Though the recipe calls for wine, we used Prosecco and enjoyed the remainder of the bottle ourselves!
Also starring in our rendition of […]

PODCAST: Creating a Home Orchard & Our Garden Designer’s Favorite Fruit Trees

By |April 23rd, 2014|

Let’s say you’ve established a garden at your place… could an orchard be next? In this podcast, garden specialist Caroline Finnegan talks about how to establish and care for a home orchard and shares a list of her favorite fruit trees, now readily available in local nurseries.

LISTEN TO THE PODCAST NOW!

On this show:
The Holistic Orchard
UConn: […]

PODCAST: Buying the Farm ~ Ag Real Estate How-To

By |March 27th, 2014|

The NEXT BIG STEP for many young farmers is buying their own farm after a few years of growing at a farm incubator project or leasing land. But, the most effective path toward buying agricultural real estate is very different from purchasing a home. Listen to learn how to find the property that has the […]

Our Favorite Springtime Farm Visits… you come, too!

By |March 12th, 2014|

Spring is a magical time on the farm… the earth is waking, animal babies arrive, our work in the greenhouses foreshadows planting in the fields, we begin to grow and make again, and the barn swallows return. This year, you come too!
Connecticut Food & Farm has selected our Ten Favorite Springtime Farm Visits. At each […]

Rustic Goat Cheese Tart with Sun-Dried Tomato and Spinach

By |February 25th, 2014|

Kidding began yesterday at Oak Leaf Dairy! New babies mean a fresh supply of milk for making cheese! The Reynolds family makes feta, cheddar, cheddar curds, and chevre. Oak Leaf Dairy’s recipe produces a notable chevre with less moisture than is commonly found… it’s richer and better for cooking. It has low acidity and is […]

Melinda Mae Tarts with Blueberry, Bacon, and Basil

By |February 22nd, 2014|

Meet Melinda Mae, the newest cheese from rising star Connecticut cheesemaker Brian Civitello of the Mystic Cheese Company.
Robiola is to Italy what Brie is to France… and Melinda Mae hails from this fine family of soft-ripened cheeses, but offers a cleaner taste on the palate and no off flavors.  The rind is tender and completely […]

PODCAST: Farm School for Kids, CT NOFA Winter Conference, and a Spring Prep Farm Report

By |February 21st, 2014|

As we close out February, farmers are preparing for the growing season ahead and we’re getting ready for CT NOFA’s 32nd annual Winter Conference.

Hear about a unique educational option: Sustainable Farm School is an independent day school for children ages 3 to 18 that combines sustainable living teachings with core academics. Students participate in daily […]

Meet Your Maker: DiFiore Pasta Company

By |February 19th, 2014|

Daniel DiFiore is the third generation to continue the work of the DiFiore Pasta Company, a family owned and operated Italian specialty store in Hartford, renowned for handmade ravioli, pastas, and prepared meals.What is the history of the DiFiore Pasta Company?  My grandparents were always foodies. When they were 62 years old my grandfather was […]

Tamale Pies with Spicy Shredded Pork

By |February 12th, 2014|

It’s true: pork butt, pork shoulder, and picnic roasts all hail from the same part of the pig… the shoulder. With long, slow cooking, these economical cuts yield some of the most tender and succulent bites imaginable.

The Latin cousin to the familiar Southern Pulled Pork is Carnitas. Our easy rendition of this spicy, shredded pork […]