Willow Valley Farm, Willington Photo by Joseph Abad
Varga Family Farm, Mansfield Photo by Joseph Abad
What is #heartCTgrown?
Coming out of the UConn CAHNR Extension , #heartCTgrown is an initiative to promote farms, Farmer's Markets, CSA's, and pick-your-own operations throughout the state of Connecticut. We believe that local food is an important venue for making meaningful connections to each other and to building strong, resilient, healthy communities that are ready to tackle challenges together. We hope to share the stories of these connections, and that it will encourage you to tell your stories too.
Want #heartctgrown in your inbox? Sign up for our seasonal newsletter that explores some of the great agricultural traditions, and new practices, that make CT grown products and people worth getting to know and sharing with your community.
Want more reasons why farmers markets are great? They help kids learn. Not just through activities that they have, but about where their food comes from, different occupations they could hold, and of course, new foods they could try. So grateful that our farmers markets make space for kids!⠀
#FarmersMarketWeek #forthekids #whereyourfoodcomesfrom #lovemymarket #CTfarmersmarket #farmersmarkets #CTfarmers #eatlocal #locallygrown #farmtotable #farmgrown #agriculture #farmersmarketfinds #knowyourfarmer #CTfarms #eatfresh #ctgrown #sayyesCT #heartctgrown...
This week is farmers market week. Something we're pretty excited about. There are a lot of people involved in markets across our state: farmers, volunteers, and other vendors that bring local food. They help us have easy access to local food on so many levels and create a place for communities to get to know their farmers, each other, and grow stronger through their meeting. So grateful we have 100 farmers markets in the state doing just that.⠀
#FarmersMarketWeek #lovemymarket #CTfarmersmarket #farmersmarkets #CTfarmers #eatlocal #locallygrown #farmtotable #farmgrown #agriculture #farmersmarketfinds #knowyourfarmer #CTfarms #eatfresh #ctgrown #sayyesCT #heartctgrown...
How about a #weekendlisten ! It's summer and the bees are buzzzzing, but these little honey bees do so much more than create sweet sweet honey. They help pollinate local fruits and veggies, are a cool model for a community structure, provide jobs and trainings for urban teens, and add a little something to your summer cocktail. Check out this episode of "Seasoned" from CT Public Radio at the link in our profile!
#savethebees #pollinators #bees #beekeepers #beehives #findingsolutions #beekeeping #honeybee #lovebees #beekeeperslife #insects #honeymakers #localhoney #ctraised #ctgrown #heartCTgrown...
The thing about farmers markets is that they are not just a point of purchase. They are a place to explore what nature shares with us and to meet the stewards that are caring for the land. At least that's what we see at @denison_farmers_market
That summer squash. Whether you are growing your own, have a CSA, or know anyone that is growing squash and have left a ton of it on your doorstep, it is definitely squash season in CT. Sometimes you just need a simple way to cook it up and get it on the table so the farmers at @farmunboundglory gave us this quick tasty recipe to use it up!! Our friends at @uconnhealthyfamilyct put a quick video together to walk you through it too. So now you have a reason to eat squash with every meal !
Vicki’s Simple Stewed Summer Squash
Takes 25-30 mins
1 LB zucchini/squash (2 small or 1 large), cubed 1 medium onion, diced
2 TBS butter 1 pinch red pepper flake
¼ tsp dried sage ⅛ tsp each salt and pepper
¼ cup of water
Melt butter in a small pot on medium-low, add diced onion and cook for 5 mins to soften the onion. Add the pepper flakes, salt and pepper, and then the squash. Sprinkle the dried sage on top of the squash, and then stir so the squash gets coated with the buttery onions. Cook 6-7 mins, stirring occasionally. Add the water (so it comes up about ½-⅔ of the squash in the pot), then turn up the heat and bring it to a simmer. Turn down the heat once simmering, and cook uncovered stirring often, another 10-12 mins until the squash is tender, some of it gets creamy and a bit mushy, and some of it still retains its firm shape. If using fresh onions, garnish with the chopped greens. Seriously simple, this is a version of a recipe Adam’s mom Vicki made when he was a kid… this dish is something you will want to make often! Also try serving it cold on top of crostini for a summer bruschetta! We love using larger zucchini/squash for this recipe..."
If you don't have a CSA, guess what...it's not necessarily too late! Though CSAs are in full swing, some farms will let you still join if they have open spots or if people dropped out of their CSA. And look at this gorgeous haul...can you imagine getting something like this every week!?!?!?⠀
Photos (and CSA) by @hungryreaperfarm...