Connecticut Farmers Markets and Roadside Stands
The turning of the colors of the leaves in New England means that it’s apple harvest season. Connecticut has some of the best local farmers markets offering fresh-pressed cider along with pick-your-own apples and pumpkins local food produce. There's plenty of things to do with apples!
Among my favorite local Connecticut farm stands are these favorites that we’ve been visiting since our daughters were little and now get to enjoy with the grandchildren.
Lyman Orchards
Junction of Routes 147 and 157
Middlefield, CT
www.lymanorchards.com
Scott’s Orchard & Nursery
Make sure to sign up for the horse-drawn hayrides, which are held on weekends from mid-September through late October.
1838 New London Turnpike
Glastonbury, CT
www.scottsorchardandnursery.com
Draghi & Sons Farms
This roadside stand is one of many vegetable markets selling fresh sweet corn, green peppers, yellow and green squash, scallions, eggplants and cucumbers as well as fresh fruit including native apples, peaches, nectarines, pears and plums.
You’ll also find a greenhouse complete with mums, asters, kale and cabbage, houseplants and dish gardens.
80 Main Street (Route 17)
South Glastonbury, CT
draghifarms.com
QP Farm Market
The recently rebuilt stand also stockpiles home-baked treats and pies, local honey and all sorts of preserves, jams and flowers for seasonal decorations.
Route 66
1339 Portland Cobalt Rd, Portland, CT
Whatever the growing season in Connecticut, get out and take a daytrip and support your local farmers at their roadside stands! Reconnect with your actual community and the great people in it! Take the kids or your grandchildren with you and show them visual proof that food doesn't start out in a box, while helping the local economy.
Pumpkin Soup Recipe
Now here's my Pumpkin Soup recipe I told you about! Enjoy!
"Every fall the Connecticut landscape is weighted down in pumpkins, or "pompions," as colonial cookbooks called them....Adrienne Sussman, chef-owner of the popular Adrienne restaurant in New Milford, hits all the right notes in her Modern American menu. She likes to follow the seasons and does so admirably in this delicious soup, suitable for a chilly fall or winter day."
Check out my other Fall favorite Pumpkin recipes -
Pumpkin Bread Pudding
Pumpkin Snickerdoodle Cookies
Pumpkin Biscotti
Pumpkin Ice Cream
Pumpkin Gingerbread Trifle
2 tablespoons olive oil
1/2 onion, diced
1 small stalk celery, diced
1 small carrot, diced
1 small leek, chopped
2 cloves garlic, chopped
1 shallot, chopped
1 cups dry white wine
2 cups apple cider
2 bay leaves
1 cinnamon stick
3 cloves
3 cups vegetable or chicken broth
1 - 1-1/2 cups solid-packed canned pumpkin (not pie filling)
Pinch of salt
1 Granny Smith apple, diced and saute
Cinnamon-flavored sour cream
Using an Apple Corer, core and quarter the apples (do not remove the skin). Place in a preheated 425 degree oven and roast until soft and golden. Remove and set aside.
In a large saucepan over medium heat, saute in olive oil the onion, celery, carrot, leek, garlic, and shallot until softened.
Add the wine, cider, bay leaves, cinnamon stick, cloves, and the roasted apples (from step 1) to the saucepan and cook to reduce until almost dry.
Add the broth and the pumpkin to the mixture and simmer for approximately 15 minutes. Remove the bay leaves, cinnamon stick, and cloves. Remove the mixture from heat and cool slightly.
Puree the mixture in a food processor or use immersion blender until smooth. Adjust seasoning with salt if necessary.
Serve hot, garnished with sauteed diced apple and cinnamon-flavored sour cream.
Recipe Source: Food Lovers' Guide to Connecticut
© Frugal New England Kitchen
Pumpkin Snickerdoodle Cookies
Pumpkin Biscotti
Pumpkin Ice Cream
Pumpkin Gingerbread Trifle
Easy kitchen cleaning with handmade kitchen dishcloths in my Moomettes Crochet Shop!
Roasted Apple and Pumpkin Soup Recipe
6 Granny Smith apples2 tablespoons olive oil
1/2 onion, diced
1 small stalk celery, diced
1 small carrot, diced
1 small leek, chopped
2 cloves garlic, chopped
1 shallot, chopped
1 cups dry white wine
2 cups apple cider
2 bay leaves
1 cinnamon stick
3 cloves
3 cups vegetable or chicken broth
1 - 1-1/2 cups solid-packed canned pumpkin (not pie filling)
Pinch of salt
1 Granny Smith apple, diced and saute
Cinnamon-flavored sour cream
Using an Apple Corer, core and quarter the apples (do not remove the skin). Place in a preheated 425 degree oven and roast until soft and golden. Remove and set aside.
In a large saucepan over medium heat, saute in olive oil the onion, celery, carrot, leek, garlic, and shallot until softened.
Add the wine, cider, bay leaves, cinnamon stick, cloves, and the roasted apples (from step 1) to the saucepan and cook to reduce until almost dry.
Add the broth and the pumpkin to the mixture and simmer for approximately 15 minutes. Remove the bay leaves, cinnamon stick, and cloves. Remove the mixture from heat and cool slightly.
Puree the mixture in a food processor or use immersion blender until smooth. Adjust seasoning with salt if necessary.
Serve hot, garnished with sauteed diced apple and cinnamon-flavored sour cream.
Recipe Source: Food Lovers' Guide to Connecticut
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© Frugal New England Kitchen
