What a day in Westport, Connecticut!
-a slumber partyÂ with Naomi Nachman atÂ Liz Rueven’sÂ beautifulÂ home
-ricotta and juicy peaches with local Red Bee HoneyÂ for breakfast
-wearing a sweater in June
-a driving tour of Westport, taking the scenic route just because it was so freaking pretty
-a day at the Westport Farmers’ Market after we picked up Esti Berkowitz from the cutest train station ever
-a few minutes at CompoÂ BeachÂ before the wind almost blew us away
-discussing those crazy houses that were built on an island that cars can’t get to…yes, those peopleÂ have to take a foot bridge to and from their homes every single day, rain or shine. I am still baffled…
-and an afternoon by the pool drinking tea and chatting about blogging, social media workshops and major girl talk!
PS. Southern-Style SautÃ©ed Greens recipe at the bottom of this post!
Radishes,Â Liz and her fancy Westport Farmers’ Market bag. Liz is an ambassador at the market since she is a hardcore locavore (a person whose diet consists only or principally of locally grown or produced food) and a regular market shopper.Â She and the other ambassadorsÂ wear tags that inform shoppers that theyÂ are the best people to ask questions of: what to do with a particular veggie or fruit, how to find information, recipe ideas, anything! If theyÂ don’t know the answers, they know who to ask and will guide the shoppersÂ to the rightÂ person. More about the market and Liz’s interview with Lori Cochran Dougall, the Market Director,Â HERE.
Me and my HUGE green garlic! If you can find these anywhere in Long Island, post in the comments so I can drop everything and go buy more.
I just need to point outÂ that these pickled carrots aren’t kosher but aren’t they pretty?!? Do what the sign says and follow them!
Okay, we need to talk about Izzi B’s. Vegan, all natural, no wheat, no eggs, no soy and delicious! You can order Izzi B’sÂ desserts through her website. These desserts are trulyÂ made with love. For anyone that wants to know, the kosher certification is the International Kosher Council.
You want to talk Farm to Table??Â This is chef Arik BenSimon and he’s head chef at Le Farm Westport. He isÂ buying edible flowers, Brussels sprout leaves (I bought those also) and some other goodies for his restaurant from Patti Popp, farmer/owner ofÂ Sport Hill FarmÂ inÂ Easton, CT. Check out Liz’s visit to Patti’s farm!
Say it with me: “Farm Fresh Eggs”!!!
Here stands Skinny Pines, the mobile wood fired brick oven serving farm to table in the Connecticut and NY areas. Farm to Pizza! Brilliance!
Kombocha, anyone? Kombocha is a beverage produced by fermenting sweet tea with a culture of yeast and bacteria and THIS is Om Champagne Tea, a pro-biotic, non-alcoholic, naturally effervescent drink made from cultured black tea.
50 Imperial Avenue
Westport, CT 06880
10am-2pm every Thursday ( 5/21 through 11/5)
Okay, now what to make with all of my new loot, right??? Well, I’ve been eating the farm fresh eggs every morning but the Swiss chard, beet leaves and garlic scapes went into these Southern-style greens with salami.