Vegetarian Fall Harvest Dinner at Sugar & Olives

Benefiting CT NOFA  

Fall Vegetarian Harvest Dinner

Saturday, December 3

7 pm - 10 pm

Sugar & Olives in Norwalk

Chef/restaurateur Jennifer Balin
$100 per person ($700 for a table of 8) 

Includes event sourcebook with menu, recipes, and farm and food sources

Join us for an elevated farm to table dining experience in a charming industrial space to celebrate fall, support CT NOFA, and dine on cutting edge vegetarian cuisine showcasing the season's bounty. 

This elegant vegetarian feast features fall vegetables proudly grown by CT NOFA farmers and cocktails crafted with small batch local spirits and seasonal ingredients.  

3 Star Certified Green Restaurant Sugar & Olives has been a lunch sponsor at our Annual Winter Conference for the past five years and is a celebrated destination for enjoying and learning how to prepare local food. 

Tickets to this CT NOFA fundraiser dinner are $100 per person or $700 for a table of 8 and must be purchased online before the event. Click here to book your seat or table today! 

Enjoy live music and an opportunity to dine with the growers and producers whose food and drink is being served at the event.

Farm Film Screening ~ Polyfaces: A World of Many Choices

Farm Film Screening

Polyfaces: A World of Many Choices

Thursday, November 10 ~ 6:00-9:00 pm

At Audubon Greenwich, 613 Riversville Road, Greenwich, CT

 

RSVP Online ~ $15 per person

Join CT NOFA at Audubon Greenwich for a viewing of Polyfaces: A World of Many Choices, a joyful film about connecting to the land and the community. 

 

Polyfaces.. a film to inspire and create change…

“If every farmer in the United States would practice this system, in fewer than 10 years we would sequester ALL the CARBON that’s been emitted since the beginning of the Industrial Age…

-  Joel Salatin, (2015), Polyfaces, the film.

“As the problems of the world become more and more complex, the solutions become clear and simple.” 

One Australian family spend their life savings and travel to the USA, spending 4 years documenting a style of farming that will help change the fate of humanity!

Set amidst the stunning Shenandoah Valley in northern Virginia, ‘Polyface Farm’ is led by the “the world’s most innovative farmer” (TIME) and uses no chemicals and feeds over 6,000 families and many restaurants and food outlets within a 3 hour ‘foodshed’ of their farm.

Produced over 4 years, ‘Polyfaces’ follows the Salatin’s, a 4th generation farming family who do ‘everything different to everyone else’ as they produce food in a way that works with nature, not against it. Using the symbiotic relationships of animals and their natural functions, they produce high quality, nutrient-dense products.

We show how they regenerate their landscapes, communities, local economies, customer’s health and most importantly their soils. We meet various characters and follow their powerful, personal journeys as they benefit physically and emotionally from the Salatin’s way of farming. This model is being replicated throughout our global village, proving that we can provide quality produce without depleting our planet.

Agriculture is the most damaging industry but it doesn’t have to be and this regenerative model of food production could be just the thing that saves us!

Come join us!

 

CT NOFA Executive Director Jeff Cordulack will discuss innovative organic farming models which help reverse climate change by absorbing excess carbon dioxide from the atmosphere. 

 

If you eat, buy, or grow food, then this film is a must see! Admission is $15 per person and includes a wine and cheese reception. RESERVE MOVIE TICKETS HERE or call us at 203-308-2584. 

Sunday Supper on Waldingfield Farm

Please Join Us for a

 Sunday Supper on Waldingfield Farm

An afternoon meal in celebration of
CT NOFA’s organic mission

 

Sunday, October 23, 2016

2:00-6:00 pm

At The Red Barn on Waldingfield Farm

24 East St, Washington, CT 06793

Featuring Chef Jason Sobocinski of Caseus & Black Hog Brewery

Join us for a truly sustainable farm-to-table event at a local farm with a top chef to celebrate CT NOFA’s mission ensuring the growth and viability of organic agriculture, organic food, and organic land care in Connecticut.

Hosted by farmer Patrick Horan at Waldingfield Farm, this dinner features Connecticut’s own Chef Jason Sobocinski, owner of Caseus Fromagerie & Bistro (New Haven), Black Hog Brewery (Oxford), and other fine food businesses which all support sustainable farming.

This afternoon meal and organic celebration is not to be missed. Organic vegetables for this supper were grown on Waldingfield Farm and guests will take a farm tour with the Horan Brothers and their amazing growing team to see where they're meal was grown.

Sparkling wine will be served at 2 pm, followed shortly after by a tour of the farm. Following the tour, guests will be will be treated to a 3-course meal accompanied by fine wines and local brews.

$125 Per person includes wine, beer, local food, a farm tour and live music.
Seating is limited so reserve today. 

 

Reserve Seats Online Here

 Farm to Table Supper Menu 

by Jason Sobocinski

MEZZE

cheese | fruit | pickles | mustarda | carrot hummus | squash feta | leeks | romesco  grilled Farm to Hearth breads

MAIN

Local leg of lamb or grilled marinated eggplant | Berbere | Urfa | baba ganoush

Farm to Hearth lavash | olive oil | honey

arugula | roasted + pickled delicata | seeds

mint | dill | potatoes | cured lemon

DESSERT

CT apple cake w. olive oil & Juvindale frosting 

Waldingfield Farm is a certified organic vegetable farm hidden away in the bucolic hills of Washington Depot in Litchfield County, CT. Since 1990, they have grown healthy, vibrant produce with environmentally responsible organic farming practices. The farms reputation is built on its legendary heirloom tomato crop and has an ever-expanding array of gourmet vegetables that will complement the meal.

Organic Turf and Athletic Fields Workshop Features Industry Experts

Organic Turf and Athletic Fields: An Advanced Workshop

Presented by NOFA OLC

 Thursday, September 22, 2016

 8:30am until 4:00pm

At the Harmon Leonard Jr. Youth Center in Cheshire, CT

The NOFA Organic Land Care Program is pleased to invite land care professionals to an all-day Organic Turf and Athletic Fields Workshop featuring presentations and demonstrations by organic lawn and landscaping experts from the northeast. This workshop is designed for lawn and land care professionals including private, commercial and municipal sports, leisure and hospitality groundskeepers and athletic field construction and maintenance professionals seeking to transition to state-of-the art, non-toxic turf and athletic fields. 

Chuck Sherwood, contractor for the Cheshire Parks and Recreation Department, will discuss challenges and successes over their 10 year transition to organic management of town athletic fields and parks. Frank Crandall of Frank Crandall Horticultural Solutions and Chip Osborne of Osborne Organics will cover creating organic management plans and budgeting for the expense of equipment and organic inputs on athletic fields. Field demonstrations will include turf aeration with Tom Corradino from Schmidt's and Serafines and compost tea spraying with Peter Schmidt from Compostwerks. 

Organic fertility will be discussed with industry experts including Fred Newcomb from PJC Organics, Peter Schmidt from Compostwerks, and Joe Magazzi from Green Earth Ag &Turf.  Paul Bednarczyk from Hart’s Seed Company will discuss seed selection criteria and blends offered by this Connecticut Company. Admission is $80 per person / $70 for municipal and nonprofit employees. Learn more and register at www.organiclandcare.net.