Now in Season!

CT Grown strawberries are available now at farms, farmers’ markets, and local retailers.  The season runs through the first few days of July, give or take a few days, depending on weather.

Although field tomatoes are still another month or so away, CT Grown greenhouse tomatoes are being picked now.  A number of farms around the state grow them.  If you would like help locating a farm in your area, please contact Linda at 860-713-2558 or

CT Seafood currently available includes fantastic flounder, scallops, and lobster.  For a list of CT Seafood wholesalers, go to the Publications page of our website,

Garlic scapes will be available the last two weeks of June.  The season for these culinary delights is short, so be sure to get them while you can!  Scapes are available at The Garlic Farm (, George Hall Farm (, and a handful of other farms and farmers’ markets.

The first CT Grown sweet corn is expected to be available before the end of June.  Burnham Farm (860-528-0905), Wagner Farm (860- 627-5637) and Baggit Farms (860-627-8276) specialize in extra-early production, typically offering sweet corn before anyone else on the East Coast.

Farmers’ Markets Opening

Farmers’ markets have begun to open, featuring plants, flowers, early-season crops, specialty foods, cheese, meats, and more.  This year, there are more than 300 farms participating in the 90-plus markets across the state.  For a listing of markets, hours, and locations, go to the Publications page of our website,

National Cookbook Author Seeks CT Recipes

Cookbook author James Stroman is working on a new project that will feature recipes from every state and commonwealth in the US. 

He has asked us to provide him with recipes that are representative of Connecticut.  Submitting chefs will be credited accordingly.

If you would like to have your recipe featured in this new book, please email your recipe to Linda (, along with a short blurb about the dish and/or ingredients and a few sentences about yourself.

CT Grown Breakfast and Dinner Posters

The 2007 CT Grown promotional campaign officially kicked off May 17, 2007 at the Hartford Regional Market.  The campaign includes television and radio advertisements, bus signage, billboards, and posters.

If you would like copies of the beautiful, full-color posters, “Have Breakfast with Your Neighbors” and “Invite Your Neighbors for Dinner,” to display in your restaurant or facility, please contact Linda at 860-713-2558 or

New York Times Features CT Farm-to-Chef Program

The Sunday, May 27, 2007 issue of the New York Times ran a story about the CT Farm-to-Chef Program.  The story focused on the challenges regarding distribution of fresh CT Grown products to chefs.

Many of our producers are small farmers, who do not have the resources to provide comprehensive, consistent, and convenient delivery to your door.  We are actively working to improve the distribution channel so it is easier for you to get fresh CT Grown food. 

If you did not see the copy that was sent via email and would like it forwarded to you, please contact Linda at 860-713-2558 or

CT Chefs Spring Workshop

Brilliant skies and sparkling water set the stage for the second CT Farm-to-Chef workshop, held May 21, 2007. 

Over 40 chefs and culinary professionals turned out in Stonington to begin the day on the fishing docks, where they met with Connecticut fishermen and members of the CT Seafood Council to learn more about their fascinating industry and diverse products.

Participants headed over to Sankow’s Beaver Brook Farm in Lyme for the afternoon session, where they sampled a wide assortment of the farm’s sheep’s and cow’s milk cheeses, attended a cheesemaking demonstration, and enjoyed an incredible buffet lunch prepared by Chef Stuart London with ingredients from Beaver Brook and nearby farms.

We would like to thank the CT Seafood Council, Southern New England Lobstermen’s and Fishermen’s Association (SNEFLA), CT SeaGrant, Sankow’s Beaver Brook Farm, Chef Stuart London, Two Guys from Woodbridge, Calbert Culinary Arts, and Chamard Vineyards for all their efforts in making the event such a tremendous success.

Sankow’s Beaver Brook Farm Email News

If you would like to receive timely announcements from Sankow’s Beaver Brook Farm, such as when they have veal available, please contact Linda at 860-713-2558 or and we will pass along your email address.

Executive Sous Chef Wanted

The Spa at Norwich Inn is currently searching for a creative and intelligent, people person for the position of Executive Sous Chef.  For more information, please email

CT Farm-to-Chef Program on the Web

The Farm-to-Chef Program is now on the web!  It resides on the CT Department of Agriculture’s website and is designed to be a resource for you, the culinary professional, as well as for members of the general public who want to learn where they can go to eat great CT Grown food.

We are always seeking more restaurants, institutions, and other dining facilities to be listed on our site.  If you or someone you know is serving CT Grown food and would like to let people know, please contact Linda at 860-713-2558 or so we can add you to our website.

We also are continually updating our producers/wholesalers listings.  If you are purchasing CT Grown from someone not on our list, please let us know so we can give them the credit they deserve!

You can access the Farm-to-Chef Program from the CT Department of Agriculture’s home page, and then click on the Farm-to-Chef link on the right sidebar under “Featured Links.” 

CT Department of Agriculture Mascots
In addition to our four Veggie Mascots, Juicy Lucy (cucumber), Beta Carrot, Smiley Sprout, and The Colonel (corn), we also have a cow, a lobster, and a chicken.

The Mascots are a fun, effective way to promote the benefits of nutritious CT Grown foods.  Look for them at events such as farmers’ markets, fairs, and shows around the state.

All of the costumes are available to borrow for special events. For more information, please contact Linda at 860-713-2558 or