Connecticut Food & Farm Magazine
Winter 2017, Issue 7
Learn how to make your own maple syrup; canning jar candles; and Buttermilk Rye Biscuits with Chicken, Apple, and Whiskey Sausage Sawmill Gravy. Read about cast iron cooking, a micro-dairy funded through Kickstarter, a world class resort and restaurant on a Connecticut farm, and the synergy of an artisans’ collective. Get our guide to the state’s best winter farmers’ markets, and dig deep into the CT ramen revolution!
Fall 2016, Issue 6
Welcome to Connecticut Food and Farm Magazine: Part Foxfire Book; part Storey Country Wisdom Bulletin; part Vermont Life transplanted to Connecticut. As we light the woodstove for the first time this year, settle in for a good read… learn to make apple jelly and sourdough beer flatbread, read about the rebirth of a vintage cider press, growing popcorn, and the art of building stone walls. These are the voices of farmers, chefs, and makers from around the state…an insider’s guide sharing the stories of Connecticut’s local food movement. Sound good? Then you’re in the right place. We’re glad you’re here.
Summer 2016, Issue 5
Connecticut comes alive in the summer time; in this issue of CT Food and Farm Magazine, we celebrate the iconic CT features that make this season – in this place – so remarkable. Enjoy the nostalgia of the country’s oldest fair; get inspired by some of the State’s trailblazers and their worthy causes. Learn about the benefits of cooperative kitchens and the crucial role a large animal veterinarian plays in this lives of farmers. Travel from New Haven, to Hartford, to the Litchfield Hills for artisan coffee, Prohibition-Era cocktails, and the most decadent dairy in CT.
Spring 2016, Issue 4
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. In this issue, read about our picks for springtime farm visits, Connecticut’s own heirloom tomatoes, keeping chickens, growing asparagus, tried-and-true favorite seed varieties, and more.
Winter 2016, Issue 3
Cozy up to the winter issue of Connecticut Food and Farm Magazine…with recipes for warm cocktails for cold nights and heirloom apple tarts. Learn to make soap and herbal gifts from the kitchen. Delve deep into charcuterie. Explore the world of farm weddings complete with locally-sourced flowers, favors, and dining. Be inspired by the Soup Kitchen Chef who brings farm-to-table cuisine to people in need.
Fall 2015, Issue 2
Welcome to a delicious fall issue of Connecticut Food and Farm! Hit the road for a foliage tour stop at America’s oldest steam-powered cider mill or a Connecticut winery. Warm up your kitchen with autumn comfort foods. Learn about making harvest-time pies, garlic planting (it’s time!), keeping pigs, starting a food truck, and making hand-forged knives… and we share our TOP PICKS for your Thanksgiving Table!
Summer 2015, Issue 1
In this first issue, read about a dairy farm run exactly the way you’d wish they all could be. Hear how a newly-divorced bar manager struggled through the toughest time in her life to find her calling in cupcakes with soul, swag, and vibe. Learn how to mix a Rhubarb Collins. Writers here share their best tips, finds, and recipes. It’s a feel good place. These are the voices of Connecticut’s local food movement.