The premier fundraising effort for the Clinical Trials Program at Connecticut Children's Medical Center, vie for the kids promises to be an amazing event for an excellent cause. The day features a Trail Run/Walk and a Barbecue Under the Stars Reception, and much more!
In 2010, more than 500 runners and 300 dinner guests helped to raise $120,000 for Connecticut Children's. This year the event will be held on October 1, 2011. For more information please visit our Events page.
There’s been a lot of buzz about the advantages of “local food” in the past few years, but as with other sustainability initiatives it can be difficult to see how to implement it in your own life, or how it could benefit you and your family – especially when the produce at your local farm stand is sometimes pricier than at the supermarket. But the practice of eating local is just as valuable to the consumer as it is to the world as a whole. It is a practice of sustainability, an idea that has become increasingly foreign to the human race since the Industrial Revolution. Only recently has our society begun to recognize the value of such a lifestyle, or more accurately the necessity. The reality that in America our food travels an average of 1500 miles before reaching our plate is alarming; the harmful carbon emissions involved with the shipping process as well as the cost for such distribution make it wasteful and unsustainable to transport food such distances when fresh produce is available in our backyards. Fortunately, more people across the country are beginning to understand the flaws in the current food system and realize the benefits to both society and the environment that a local food system brings. The local food movement is gaining popular appeal at a time when we desperately need the change.
As defined by food systems analyst Gail Feenstra, the local food movement is a “collaborative effort to build more locally based, self-reliant food economies- one in which sustainable food production, processing, distribution, and consumption is integrated to enhance the economic, environmental, and social health of a particular place.” Although there is no concrete definition of what makes food “local,” it is understood to be based on regional distribution marketing channels as opposed to long distance distribution. Striving to buy as much locally grown food as possible is a move toward sustainable living, requiring as little energy as possible from farm to table. It also puts capital into local economies, providing support to members of one’s own community. Best of all, it doesn’t take long to appreciate how much better fresh food tastes!
Here at Rosedale’s, we have been providing fresh local produce to the community for over 90 years. Known for our sweet corn and plump tomatoes, and more recently our flavorful wines, Rosedale Farms is a Simsbury institution that has been satisfying its devoted consumers year in and year out. From our street-side farm stand to the handful of local restaurants that rely on our fresh veggies, it is clear that our community is really embracing the benefits in buying local. It may seem easier just to pick up a few ears of corn when you’re at the supermarket, but if you stop to consider the ecological costs of growing it on a massive farm in the Midwest or California, transporting it thousands of miles, and adding unnatural preservatives, it’s easy to see why some Rosedale’s customers drop by every day in the summer for fresh corn – not to mention how delicious it is. Our farm and wine memberships have become more popular within the community each year. So if you haven’t already, stop by the farm and check out the fresh local produce to find out for yourself how sweet it is.
Sign up now and save!
Now through August 15th Fall Memberships are available for $200. After August 15th the cost will be $229. You can purchase your memberships right here on our website. As always, memberships go fast, so act quickly. And thank you to everyone who purchased a Summer Membership.
100 Days of Corn
Our “100 days of corn” is coming to a close but with good reason. We thought we would take our corn lovers through the farm to plate process. The first step involves plowing or turning the soil. A harrow or device that is dragged over the land is used to pulverize clods of earth and level the soil. The harrow can also be helpful in uprooting weeds. The soil is pre-fertilized and the seeds were ready for planting on April 16th.
The corn is then covered with “row covers” for various reasons. These covers provide the corn with protection from the cold and wind and keep the soil and plants from overheating. They also protect our precious corn against our seasonal nemesis, the crow. The corn will be fertilized again once or twice. On June 10th the “row covers” were taken off. This started the official countdown to our sweet corn it’s so close I can almost taste it!
Corny Joke: Why is it not wise to tell secrets in a cornfield?
We have once again teamed-up with The Executive Chef Dream Team from Max Restaurant Group to bring you the Chef-to-Farm Dinner.
Feed your appetite for fresh and hearty locally grown foods and quench your thirst for knowledge – and exquisite Connecticut wines!
We have reached the last month of summer. Enjoy August's beautiful weather with family and friends and a beautiful Country Blueberry Pie.
Suggestions for this recipe: double the cornstarch, pick or buy fresh blueberries and freeze them until ready for baking.
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup shortening
- 1 egg
- 2 tablespoons water
- 1/2 tablespoon vinegar
- Flour, for dusting
- Sugar, for sprinkling on top
Preheat oven to 425 degrees F.
Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts.
Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!
The week of June 20th
Our delicious green and wax beans have been picked and are ready for your summer dishes. Try these quick and flavorful recipes to spice up a dull dish.
- 1/2 pound of green beans, trimmed
- 2 tablespoons chopped walnuts
- 2 tablespoons finely chopped with fresh parsley leaves
- 2 tablespoons chopped red onion
- 2 teaspoons walnut oil or olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon dijon mustard
- Salt and pepper
- Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
- Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
- In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.
- 1 1/4 pounds thin green beans, trimmed
- 1 shallot, minced
- 3 tablespoons balsamic vinegar
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 3 ounces mixed baby greens
- 1 pint cherry tomatoes, sliced in 1/2
- 1/4 cup fresh basil chiffonade
- 1/4 cup shelled, salted and roasted pistachios
- 6 ounces crumbled feta cheese
- Blanch green beans in a large pot of salted water until bright green and crisp tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well.
- In a small bowl, whisk together the shallot, vinegar, and olive oil. Season the vinaigrette with salt and pepper.
- Spread baby greens out onto a large platter, top with the cherry tomatoes, green beans, and basil.
- Drizzle vinaigrette over the vegetables and sprinkle with pistachios and crumbled feta.
Week of June 27th
This week we are featuring a recipe for Baked Summer Squash. This recipe i s a quick and delectable summer meal to serve to your family and friends. Do not be afraid to be generous with your bread crumbs and Parmesan cheese. This recipe can only get better with your own special touch.
- 1 1/2 - 2 pounds summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
- 1/4 cup olive oil
- 1/3 cup bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano
- Preheat oven to 350° F. Remove stem ends and slice squash cross-wise in 1/4"-thick rounds. Toss with olive oil.
- In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9" by 12" rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.
- Cover baking dish with foil and bake in oven for 30 minutes. Remove foil and bake another five minutes.
- Top with chopped herbs and serve!
Week of June 20th
Our strawberries are sweet and juicy and ready for your family’s delight. Put them in a fruit filled salad to top off a perfect summer meal. Our rhubarb is ripe and ready; its distinctive tart flavor can lead you to a variety of culinary wonders.
Rhubarb is our highlighted fruit for this week along with an acclaimed recipe for Rhubarb Crumble Pie. This fruit makes a wonderful crisp or crumble pie, with a crunchy topping and a subtle sweet filling. This dish makes for a superb summer treat.
- About 2lbs of rhubarb stalks, enough to make about 4-5 cups of cut up rhubarb
- 1 cup of white sugar
- ½ cup of raw or light brown sugar
- 4oz of butter
- ¾ cup of white flour
- Preheat the oven to 400°.
- Wash and cut up the rhubarb into 1 inch piece. Make sure to cut of any leaf parts – they are poisonous.
- Melt the butter, and add the flour and sugar. Mix to make a rather crumbly mixture.
- Put the rhubarb in a pie dish. Cover with the crumble mixture. Bake for 35-40 minutes, unti l the crumble is browned and crispy.
- Best at room temperature.
Strawberries marinated in sugar can also be added to the mixture of rhubarb. Another tasty option is to add some ground almonds or hazelnuts to the crumble. Top it all off with some whipped cream or an ice cream of your choice. Enjoy!!
Greetings to all our devoted members and welcome to our new members. Here’s to another beautiful summer filled with new sumptuous summer recipes and events. The season has kicked off to a wonderful start. Our farm stand is officially open for selecting our fresh produce. We have a delicious assortment of fruits and veggies for you to savor. We also have an excellent selection of wines that can complement any dish for a summer of entertaining. Don't forget to pick up your farm-fresh produce each week!
The corn has finally arrived!!
- Butter & sugar corn
- Super sweet yellow
- Silver corn
- New line of salad dressings from Harry Bishop Corner Pizza
- Rosedale tomatoes
- Kane peach salsa using rosedale peaches