 Winter Harvest Dinner - March 28 SAVE THE DATE! Saturday, March 28th. It’s that time of year to celebrate the aromatic and hearty local food available during the winter months – fresh from winter growing facilities, fall crops cold stored and tasting fresh from the field or “put up” last summer/fall just for this dinner. The dinner is a fundraising event for the market, with funds raised supporting the Litchfield Hills Farm-Fresh Market programs in our community. Chef Samantha Tilley of Mockingbird Kitchen and Bar is our resident Executive Chef and always presents a delicious and memorable meal paired with wine and beer. Barbara Mojon-Gugnoni, resident pastry chef, will create a delectable dessert that is hard to forget. Menu planning is underway. Chef Sam promises some of her signature oysters as one of the hors d’oeuvres offerings. BUY YOUR TICKETS - $100/person at: - the farmers’ market - on-line - mail the form and a check to LHF-FM 2020 Dinner, PO Box 607, Litchfield, CT 06759 On a very sad note, the market has lost one of it's wonderful vendors. Amanda Chase, known as the dahlia lady, passed away on January 10th. She will be sorely missed. We cannot imagine the market without her! For all of you who have asked, here is an address to send a card.to her family. 34 Furnace Brook Rd, Cornwall, CT 06753. See you at the market this Saturday, January 18, at the Litchfield Community Center. Market NotesHere are the things of note, different than usual, this week.
Anna's column is titled The Subject is Soup - a fitting topic for our chilly winter days. We learned that soup is the second oldest cooking method and that is believed to be responsible for the invention of restaurants. Always interesting reading from Anna. Click here to read Anna's article. See you this Saturday, January 18, at the Litchfield Community Center. Sustainable Tip of the Weekt’s the time of year when some of us head south to warmer climes. Here are a few sustainable tips to help us travel light.
Featured Guests
Vendors This Week An Average Jill granola and artwork
Berry Ledges Apiary honey and honeycomb Brookside Farm II maple syrup - regular and flavored Cato Corner Farm artisanal cheeses Earth's Palate Farm living lettuce heads, carrots, parsnips, beets, eggs, croissants Goatboy Soaps goatmilk soaps Oliva on Main dips, sauces, sweets, foccacia Stella Rose Farm pea shoots, microgreens, mushrooms The Tasty Empanada empanadas - fresh baked Troy Brook Bakery artisanal baked goods, regular and gluten free Wave Hill Breads three grain pain de campagne, ciabatta, garlic, sourdough and marble rye breads Z Farm grassfed lamb, beef and eggs Comments are closed.
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Tickets for the Winter Harvest Dinner
March 28, 2020 Get our weekly email:Follow us on:Recipes
Through the Kitchen WindowAnna Gill writes a weekly column that is a must read for market-goers! Insightful, funny, and resourceful, each week is a topical perspective on the season at hand and what it has to offer. Anna also contributes to our list of recipes, with each column ending in new recipe ideas based on her content that week.
Go Inside The Market This week's
We are a proud program of Partners for Sustainable Healthy Communities, a public charity that promotes sustainable agriculture, local food, and active, healthy lifestyles across Northwest CT.
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