Fairfield County (& Surrounding Areas) Farmers’ Markets
Summer is officially here and Farmers’ Markets are in full glory! Here is a list of a good number of Fairfield County Farmers’ Markets. No doubt I may have missed a few, but here is a good guide for some farm to fork eating.
Bethel Farmers’ Market: Saturdays 9am to 1pm, From June 29th to November 2nd, Location is Fairfield County Extension Center, 67 Stony Hill Road (Route 6), Bethel, CT. For more information go to www.bethelfarmersmarket.org.
City Center Danbury Farmers’ Market: Fridays 11:30am to 5:30pm, From June 28th to October 25th, Location is at Kennedy Park on Main Street (across from the bus station), Danbury, CT. For more information go to www.citycenterdanbury.com.
City Seed Farmers’ Markets: Multiple New Haven Locations: Wooster Square, Saturdays 9am to 1pm, From May 4th to December 21st, Location is at Russo Park (Corner of Chapel Street & DePalma Court), New Haven, CT. Edgewood Park, Sundays 10am to 2pm, From May 5th to December 22nd, Location is at Corner of Whalley & West Rock Avenues, New Haven, CT. Downtown, Wednesdays 11am to 3pm, From June 19th to November 27th, Location is at New Haven Green at Temple & Chapel Streets, New Haven, CT. Fair Haven, Thursdays 2pm to 6pm, From July 11th to October 31st, Location is at Corner of Grand Ave & Poplar Street, New Haven, CT. The Hill, Fridays 11am to 2pm, From July 12th to October 25th, Location is at Connecticut Mental Health Center (Corner of Park & South Streets, New Haven, CT. For more information go to www.cityseed.org.
Darien Farmers’ Markets: Wednesdays 11am to 4pm, From May 29th to Christmas, Location is in the Municipal Parking Lot off of Mechanic Street which is behind the firehouse on Boston Post Road, Darien, CT. For more information go to www.darienfarmersmarket.net.
Fairfield-Greenfield Hill Farmers’ Market: Saturdays 11am to 4pm (Rain or Shine), From May to October, Location is at 75 Hillside Road (Between Hillside & Bronson), Fairfield, CT. For more information call: 203-259-8786
Georgetown Farmers' Market: Sundays 10am to 2pm, From June to October, Location is in the Village of Georgetown, 4 Old Mill Road, Georgetown, CT. For more information go to www.georgetownctfarmersmarket.com.
Greenwich Farmers’ Market: Saturdays 9:30am to 1pm, From May 18th to the Saturday before Thanksgiving, Location is at the Commuter Parking Lot (Corner of Arch Street & Horseneck Lane), Greenwich, CT.
John Jay Homestead Farm Market: Saturdays 9am to 1pm, From June 22nd to October 12th, Location is at 400 Jay Street, Katonah, New York. For more information go to www.johnjayhomestead.org.
New Canaan Farmers’ Market: Saturdays 10am to 2pm, From May 11th to November 23rd, Location is at Old Center School parking lot at South Avenue (Maple Street & Main Street), New Canaan, CT. For more information go to www.newcanaanfarmersmarket.net.
Old Greenwich Farmers’ Market: Wednesdays 3pm to 6pm, From May 29th to TBD, Location is at Presbyterian Church in Old Greenwich at 38 West End Avenue, Old Greenwich, CT. For more information go to www.oldgreenwichfarmersmarket.com.
Rowayton Farmers’ Market: Fridays 12pm to 5pm, From May 31st to TBD, Location is at Pinkney Park, 177 Rowayton Avenue, Rowayton, CT. For more information go to www.rowaytonct.com/farmersmarket.
Stamford Farmers’ Market (French Market), Saturdays 9am to 3pm, From June to October. Location is at Bedford Street at Forest Street, Stamford, CT.
The Farmers’ Market at Fairfield Hills: Tuesdays 2pm to 6pm, From June 18th to Oct 22nd, Location is at Fairfield Hills Campus @ Wasserman Way, Newtown, CT. For more information contact Mary Fellows at 203-313-9908.
Village of Devon Farmers’ Market: Sundays 10am to 2pm, From July through October, Location is at 120 Bridgeport Ave (Route 1), Milford, CT. For more information check their Facebook page https://www.facebook.com/pages/Village-of-Devon-Farmers-Market/308864369173448
Weston Farmers’ Market: Saturdays 9am to 12pm, From Mid-June through October, Location is at the Weston Historical Society at Weston Road (Route 57) & High Acre Road, Weston, CT.
Wilton Farmers’ Market: Wednesdays 12:30pm to 5pm, From June 5th to September 25th. Location is at the Wilton Historical Society, 224 Danbury Road (Route 7), Wilton, CT. For more information go to www.wiltonfarmersmarket.com.
Farmers’ Market at Gossett’s Nursery: Saturdays 9am to 1pm, Location is at Gossett’s Nursery, 1202 Old Post Road (Route 35), South Salem, New York. For more information call 914-763-3001.
Sunday Farmers’ & Bakers’ Market & Second Sunday Antiques Market: Sundays 11am to 4pm. Location is at Antiques & Tools of Business & Kitchen, 65 Westchester Avenue, Pound Ridge, New York. For more information call: 914-764-0015 or 914-764-5122.
**Make Sure To Check Listings Before Heading Out As Things Are Subject To Change!
Mitchmallows
Last week I attended New York City’s Fancy Food Show at the Javits Center. It was a very rainy and muggy day, but I decided to walk there from the East Side anyway. Naturally the place was packed with vendors and attendees which was exciting to see. I walked through isle after isle looking at and sampling many food items, but to be honest much of it was the same old jarred salsa, jams and ice cream. I probably spent a good 2 1/2 hours looking at everything and was getting ready to leave when I realized I had missed a “new products” isle. I forced myself to give the isle a quick run through even though I had a long walk back in the rain. I have to say that I was truly happy that I did because I ran into a new product called Mitchmallows. Typically, I am not a huge fan of marshmallows, but the bow-tie wearing guy behind the booth (Mitch) was super nice and invited me to try the different flavors that he had out for sampling. I couldn’t believe how good these marshmallows were and tried several different flavors just to make sure. There were trays of colorful marshmallows like Watermelon, Creamsicle, Pretzels & Beer, Ginger Wasabi, Banana Split, Pink Lemonade, Churros and Maple Syrup Pancake. My favorites were the Watermelon and Churros flavors.
Most of you know that I don’t write a review of a restaurant or a product unless I really like it. I am extremely happy that I ran into Mitch and his Mitchmallows. What a great idea and what a unique food product. If you’re a fan of marshmallows or even if you’re not into marshmallows you just may want to give these puppies a try. This was by far the best thing that I found at the Fancy Food Show and the added bonus was meeting the owner who was completely flip over his product. I’m not sure if Mitchmallows are sold in stores yet, but you can order them from the website. I saw the packaging and they come in cute little tins. Go to the website and check it out at http://www.mitchmallows.com/ and tell them that Tiny New York Kitchen sent ya.
A Few Words About Bacon
Bacon is salted, dried, cured or smoked meat from the back or sides of a pig. The term is derived from the Germanic bache/backe “back meat,” though at first the word referred to any part of a pig. Flitch (or slab bacon) designates a whole chunk of bacon before it is cut into slices. Burned bacon can be dangerous because burning it will produce carcinogens.
If you’re not doing it already then I have 3 words for you…BAKE YOUR BACON! Frying is the traditional way to cook bacon, but as we all know the high heat can make the bacon fat splatter all over the place. Baking applies lower heat, reducing splattering and shrinkage. It is also the best way to cook large amounts of bacon. Arrange the bacon slices side by side on a large, parchment paper lined, baking sheet. It’s a good idea if the baking sheet has a large rim on it. Bake in a preheated oven at 400º F for about 20 minutes or until the bacon is crisp and browned. Cooking food in the oven at this temperature is actually roasting, but there are times when the terms roasting and baking can be used interchangeably. Remove the rendered fat as it accumulates with a bulb baster, if necessary. When done it’s a good idea to transfer the bacon to paper towels to drain.
Generally bacon is about 50% fat. As it cooks, the fat becomes liquid and separates from the meat. This process is called rendering. The rendered fat can be put in a tightly covered container and stored in the fridge or freezer for sautéing or frying other foods.
Purchasing the leanest bacon can be counterproductive, as the fat gives the bacon most of its desirable flavor and crispness. Most of the extra fat melts off during cooking. The fat on bacon should be about 1/2 to 1/3 of the total weight. If you buy bacon from a butcher, you can ask for the rind to be removed and for the bacon to be sliced. A whole slab stays fresher longer. A butcher-cut slab can be stored for two weeks in the fridge or two months in the freezer. The freezing does create ice crystals which causes the bacon to splatter when fried stovetop.
Did you know that bacon can be frozen for up to 4 weeks? The curing process affects the stability of the fat, which means that bacon can turn rancid even when frozen. Although you can freeze the unopened package, it is usually better to separate the slices into conveniently sized amounts (about 4 ounces or so for breakfast). Wrap the bacon tightly in plastic wrap, then overwrap with aluminum foil. For added protection place in a ziplock bag. Long-term freezing is not recommended. Thaw thoroughly in the fridge before cooking.
Once the vacuum pack is opened, bacon will usually keep for only about a week in the fridge, although sometimes it will keep for a couple of weeks. The ends may darken and dry out and they should be sliced off and thrown away before using. To make bacon crumbles, chop the bacon first and then cook it.
Keep Calm and Eat Bacon!
Tiny New York Kitchen Wishes You & Your Family A Very Happy 4th of July! We Also Thank Those Men & Women, Past & Present, For Protecting Our Freedoms!
