Call the Crop Report for the Farm and Winery Updates
On a far northern island, challenged by a short growing season for crops, we learn how the clever Icelanders thrive on their native foods. Strongly influenced by their Scandinavian heritage, we enjoy some of their classic recipes and learn how they eat so well.
Menu to include: Carrot & Beet Soup, Icelandic-Style Lamb, Oven-Roasted Vegetables, Slow-Cooked Cabbage, Hasselback Potatoes, Skyr with Blueberry-Rhubarb Compote
Menu will feature Farfalle with Summer Squash & Tomatoes - Corn Salad - Salsa Verde (Tomatillo) - Fresh Seasonal Fruit Parfait
Menu will feature Tomato Tart - Black-eyed Pea Salad with Peaches & Pecans - Baba Ghanoush (Roasted Eggplant) with French Bread - Watermelon Ice Pops
Menu will feature Vegetable Tofu Stir Fry - Sesame-Lemon Cucumber Salad - Roasted Corn - Peach Shortcake
Menu will feature Couscous Patties with Beet-Yogurt Sauce - Green Bean Salad with Cilantro Pesto - Flatbread w/Roasted Veggies - Double-Good Blueberry Pie
Menu will feature Socca (Chickpea Flatbread) with Swiss Chard, Pistachio & Apricots - Salad w/Blueberry Vinaigrette - Roasted Corn-on-the-Cob - Blueberry Crumble
Menu will feature Gemelli w/ Pesto Potatoes & Green Beans - Kale Caesar Salad - Flatbread w/Roasted Veggies - Icebox Key Lime Pie with Blueberry Sauce
This is a go-to cookbook for inspiration after returning home from the farmer’s market with a big bag full of seasonal fresh vegetables. By Mary Beth Lind and Cathleen Hockmanwert, this book also explores how the food we buy and eat affects our local and global neighbors.
Menu to include Spring Celebration Soup; Sausage-Asparagus Skillet; Spring Spinach Salad with Strawberry Dressing; Company (Carrots) Muffins; Roasted Rhubarb with Yogurt Cream
Clotilde Dusoulier is a unique and original cook. Well-known for her beloved ChocolateandZucchini.com blog, this cookbook features seasonal foods with a French twist and highlights the role of vegetables to achieve bright flavors.
Menu to include Carrot and Almond Soup; Asparagus Buckwheat Tart; Very Green Salad; Radish Top Pasta; Lemon Corn Cookies with Poached Rhubarb and Orange Sauce
Take advantage of Connecticut’s seafood bounty and gather a multitude of recipes from the Mystic Seaport association’s cookbook. Our class will emphasize a variety of ways to prepare seafood quickly and easily.
Menu to include Scallop and Corn Chowder; Spiced Dilly Crackers; Baked Fish Cider Mill Style; Canary Rice; Waldorf Coleslaw; Mud Cake
Philip James JONES, FARM FOUNDER, 1821-1912