November 6, 2023 @ 1:00 PM – 2:00 PM
Gain an understanding of how a strong social media presence can benefit your farm. The topics covered encompass establishing a social media foundation for your farm, reaching the appropriate audience, creating a comprehensive strategy for your social presence, an overview of scheduling tools, and more. The webinar also provides ample time for an extended Q&A session. Presented by Allie Bryant, the Social/Digital Brand Manager at Miranda Creative.
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Thanksgiving is a time to get together with your loved ones, count your blessings for the good things in your life, and — of course — eat until you have to loosen your waistband.
The big meal is a centerpiece of Thanksgiving, a chance to pile the dining room table high with delicious food and share in the bounty. And as the benefits of locally sourced food become more well-known, there has been an increasing demand for farm fresh food to bring to the holiday table.
You can put CT Grown on your plate for every course of the Thanksgiving feast, from the main course to that extra slice of pie. Check out these recommendations for how to include CT Grown foods at this year’s get-together.
Turkey
More than 100 farms in Connecticut raise turkeys. These farms take pre-orders to prepare for the holiday and manage demand, so reserving your bird early is a good strategy.
When preparing a farm fresh turkey, be aware that it tends to be ready sooner than a store-bought turkey. That’s because a farm fresh turkey has a higher moisture content, allowing it to roast faster — and giving an unbeatable, succulent taste!
Roast for about 12 to 15 minutes per pound at 325 degrees. Monitor the turkey carefully, and check regularly about an hour before you expect that it will be finished. The turkey will be done when its internal temperature reaches 165 degrees.
Looking for a turkey alternative this year? Farms raising turkeys often have other poultry as well, such as chickens, geese, and ducks. You could even take home a few different birds to try your hand at a turducken!
Looking for different ways to use up Thanksgiving leftovers? Try turkey empanadas or a turkey tortilla soup served up with locally made cheese, chips, and salsa.
Stuffing
There are countless recipes for stuffing, so there’s plenty of room for creativity when it comes to this particular dish. Whether you’re using a cookbook recipe or one passed down through the generations, you can find plenty of the necessary ingredients at CT Grown farms. Some common options include sausage, mushrooms, onions, carrots, garlic, herbs, or apples.
Potatoes
Potatoes are easy to grow and produce a bountiful harvest, so many CT Grown farms dedicate some of their land to this crop. Use some locally grown potatoes for the traditional favorite of mashed potatoes, or try a unique option like scalloped potatoes, potatoes au gratin, or a potato bake mixed with local vegetables.
Potato sides are often prepared with dairy products like milk, butter, or cheese. Choose products from one of Connecticut’s family dairy farms when purchasing these ingredients!
Side dishes
Sweet potatoes are always a hit at Thanksgiving dinner, but don’t overlook the many varieties of winter squash grown in Connecticut. Check out options like acorn, butternut, delicata, and spaghetti squash to try something new.
Plenty of greens are still in season, including green beans and Brussels sprouts. You can also find leafy greens, cucumbers, and tomatoes for a CT Grown side salad.
CT Grown farms can also be a good source of ingredients for dishes like Relleno de pavo, a sweet and savory stuffing made with ground meat, chorizo, bacon, apple, raisins, and more.
Cranberry sauce
Cranberries are a very minor crop in Connecticut. However, there is one commercial-scale cranberry bog operating in Killingworth and selling the resulting products locally.
If you want a local alternative — or supplement — to the traditional cranberry sauce, consider putting together some homemade applesauce. It’s a great way to use up some of the apples you get from an orchard!
Wine
Connecticut is home to more than 45 farm wineries, all offering delicious and unique vintages to pair with your Thanksgiving dinner. Have at least three options available for your guests: a white or rosé as a starter, a light- or medium-bodied wine for the main course, and a sweeter option like Riesling or port to go with dessert.
Desserts
Prepare a few seasonal goodies in advance, and you’ll have some delicious desserts to enjoy once you’ve had a moment to digest. Visit an orchard to choose your own selection of apples to bake into scrumptious apple pie, bars, fritters, and other treats. And, if you are short on time, many offer “grab and go” prepared pies or other baked goods.
Connecticut’s dairy farms are a good source for dessert ingredients as well. Look for locally sourced cheese, ice cream, or whipped cream for a pie topping.
You can pick up a pumpkin to use for final courses like pie, cookies, cupcakes, or flan. Sweet potato pie also makes an excellent Thanksgiving dessert.
Flowers
Last but not least, pick CT Grown for the floral arrangements you’ll have at the dinner table. Flowers are a major part of Connecticut agriculture, with the state ranking 9th in the nation in total greenhouse and nursery sales. Locally sourced flowers are easy to find at a Connecticut greenhouse, nursery, or garden center.
Look for flowers in yellow, orange, and red to evoke and celebrate the fall season. Some options include carnations, daisies, mums, roses, and sunflowers.
November 28, 2023 @ 8:00 AM – 4:00 PM
The Connecticut Pomological Society will be holding its annual meeting on Tuesday, November 28 at 44 Maynard Street in Middletown.
Meeting Agenda
8:00 Registration, Socialize, coffee, pastries, Visit with vendors
9:00-9:30 New Fruit Crops that ‘Haskap-tured’ People’s Interest. Evan Elford, OMAFRA New Crop Development Specialist. Via zoom
9:30-10:15 Precision fertilizer applications. Eric Henry, Blue Hills Orchards and Gregory Pipczynski, Helena Agri
10:15-10:30 Break – Visit with Vendors
10:30-11 Plasticulture for Improved Berry Production. Trevor Hardy, Brookdale Fruit Farm
11:00-11:30 Stone Fruit Management Options for Thrips. Peter Jentsch, Poma Tech Inc
11:30-11:50 Crop insurance update. Colleen Kisselburgh, Arthur Carroll Insurance
11:50-12:00 Re-Establishing UConn’s Orchard. Evan Lentz, UConn
12:00-1:00 Lunch
1:00-1:15 Business meeting, Award presentations
1:15-1:45 Spotted Lanternfly Update. Dr. Victoria Smith, CAES
1:45-2:15 Honeycrisp – Fine Tuned Management for the Apple We Love to Hate! Jon Clements, UMass
2:15-2:45 Utility of Biologicals in ‘Honeycrisp’ Apple Production. Jeremy Green, Technology Development Specialist, Stoller USA
2:45-3:15 Pome and Stone Fruit Management Options of Fruit and Trunk Boring Insects. Peter Jentsch, Poma Tech Inc
3:30 Pesticide Credits and Socialize
For more information and to register please contact Mary Conklin at [email protected].
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November 8, 2023 @ 9:00 AM – 2:00 PM
More than 50 exhibitors showcase the latest in farm equipment, communication and technology. Join over 250 producers, farmers, and partners of agriculture from across the state to sample Connecticut specialty foods, browse the trade show, network, learn about new ag-services/products and attend pesticides CEU classes.
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November 13, 2023 @ 9:00 AM – 3:00 PM
The Northeast Grainshed Alliance, a diverse stakeholder-driven partnership connecting grain-related businesses and organizations in the Northeast, holds its second annual symposium. Presentations on the state of the grainshed, agronomic data, and where the organization sees the future of Northeast grains going
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November 8, 2023 @ 2:30 PM – 5:30 PM
A free training and networking event to bring together Connecticut farmers with food service directors and their cafeteria staff.
The purpose and goal of Chop, Peel, Dice is to bring K-12 public school district food services and members of their farm to school ‘team’ with farmers and farm staff to network, learn and build relationships that can lead to strong buyer and seller relationships.
This event is designed for northwestern and north central Connecticut farms and districts.
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November 1, 2023 @ 2:30 PM – 5:30 PM
A free training and networking event to bring together Connecticut farmers with food service directors and their cafeteria staff.
The purpose and goal of Chop, Peel, Dice is to bring K-12 public school district food services and members of their farm to school ‘team’ with farmers and farm staff to network, learn and build relationships that can lead to strong buyer and seller relationships.
This event is designed for central Connecticut farms and districts.
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October 26, 2023 @ 2:00 PM – 3:30 PM
This webinar will discuss the CT Grown for CT Kids (CTG4CTK) Grant program for projects which develop or enhance Farm to School programs in Connecticut. More information on the grant is available here; applications must be submitted by 4 p.m. on December 14th, 2023.
A recording of this webinar will be posted on www.CTGrown.gov/grants under the CT Grown for CT Kids Grant tab after it is completed.
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November 8, 2023 @ 6:00 PM – 7:00 PM
These sessions are for applicants interested in the New CT Farmer Alliance’s Climate Smart Ag and Forestry program, which will be awarded to 22 Connecticut farms in 2024. Learn more about the grant program, application requirements, and submission process. All questions welcome.
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November 2, 2023 @ 8:45 AM – 3:30 PM
Join us for an exciting day of presentations featuring current science-based research and information on supporting pollinators in managed landscapes. Learn how native plants support pollinator health throughout the year!
This program is designed for growers and other green industry professionals, landscape service providers, landscape architects and designers, town commissions, municipalities, schools, and home gardeners.