As well as providing nutritious, fresh food for residents, locally-grown and produced foods contribute $3.5 billion to the state economy and represent about 20,000 Connecticut jobs. Our state’s farmers produce an astoundingly wide variety of foods, and Farm-to-Chef Week is a great opportunity for people to get out there and really enjoy everything Connecticut has to offer.See a list of participating locations here. Participating venues celebrate Farm to Chef Week by providing special menus featuring Connecticut produced foods. You can expect to see locally made ingredients ranging from meats and dairy, to maple syrup and honey, and fruits and vegetables.
Farm to Chef Week runs until this Saturday September 22, so make sure to visit some of the participating restaurants and farmers markets this week to get a taste of the wide variety of foods Connecticut has to offer!
Have a tasty week!