In Our Fall 2016 Issue

By Dana Jackson | Last Updated September 01, 2016
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edible nutmeg fall 2016 cover image

Letter From the Publisher


Before I began publishing Edible Nutmeg, I was fortunate to be able to spend a number of years working for a small, organic vegetable farm here in Connecticut. The hardest days I’ve had as a publisher pale in comparison to the hardest days I had as a farmer. It was an experience that included very early mornings and many sore backs but also a great sense of fulfillment and camaraderie. It was an education, too, that led me to reflect upon my own and my community’s relationship with food.

In this time of political divisiveness, farming is often on my mind. Here in Connecticut, I know people along every point of this year’s political spectrum, and I wonder, how did we become so divided among ourselves? When presented with this question and my own uncertainty, farming is my panacea, because when we boil down our needs and hopes for our state and our nation, I think we can agree upon one fairly fundamental thing: we all want to live in strong, self-sufficient, and resilient communities. Few aspects of community are more core to that mission than local, sustainable farming, which provides our community members with jobs, creates locally produced, real goods that are of value to community members, and establishes a foundation upon which residents can invest and take pride in supporting. We all take satisfaction in serving to friends the tomato or squash we grew in our yard. We should take no less in serving food that was grown on the other side of town.

Fall has traditionally been a time of celebration in farming communities, during which we see the very best of a season’s worth of labor come to fruition at our farm stands, at our farmers markets, and, ultimately, on our tables. I hope that this fall helps us to remember how much we have in common, rather than in difference. No matter our political affiliation, we all desire and require a cohesive and successful community, and local farming and food production is central to the long-term success and self-sufficiency of a community.

Every four years, we are given the opportunity to vote with a ballot, but every day, we are given the opportunity to vote with our dollar. I hope you’ll join me this fall in casting a vote for Connecticut’s small farmers by buying locally produced food, and through this, casting a vote for a stronger, more vibrant, and connected community.

-Dana Jackson, Editor & Publisher

Back 40 Farm Group Small Farmers, Community Builders

Back 40 Farm in Litchfield County
When Bill and Lesley King rekindled an old farm, they were pursuing a dream. But they never imagined that following that dream would lead to the development of a community network that would...

Chicken Stew with Biscuits

Chicken Stew with Biscuits recipe
Autumn is the perfect time for rich, warm, and inviting meals. This trio of fall recipes covers everything savory and sweet, and brings the best of the season’s offerings into your kitchen.

Leek and Sage Stuffing

Leek and Sage Stuffing Recipe
This recipe for Leek and Sage Stuffing is the perfect fall side dish for any meal.

Homemade Wheat Bread

Homemade Wheat Bread recipe
This recipe for Homemade Wheat Bread will warm your bellies and add a special touch to your table.

Traditional New England Snickerdoodles

Traditional New England Snickerdoodles recipe
Add a touch of cinnamon to this Traditional New England Snickerdoodles recipe for a fall flavor burst.

Community Plates Ending Food Insecurity One Meal at a Time

Community plates pins
Kevin Mullins, Executive Director of the national nonprofit Community Plates, lives in Fairfield County. When his daughter was in 4th grade, she began asking for larger lunches. She confessed that she...

Boiled Cider History Preserved at Averill Farm

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Tyson Averill stands at the crest of a hill, surrounded by a sweeping orchard, in the shade of his 185-year old stone house in Washington, Connecticut. His newborn son, Nate, sleeps inside; his father...

Grandma’s Apple Cake with Boiled Cider Crème Anglaise

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Averill Farm’s boiled cider takes center stage as the primary sweetener in this decidedly New England adaptation of a traditional Belgian cake, Gateau de Grand-Mère.

Cider Sippers: Fall Cider Cocktails

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Enjoyed hot or cold, these seasonal recipes carry with them both the sweet and savory flavors of fall. Connecticut’s bounty of fresh, sweet cider brings them to life and evokes all the scents and...

Coachman’s Country Cider Cocktail

Coachman’s Country Cider Cocktail Recipe
For this fall cocktail recipe, use a vacuum style coffee maker to infuse whiskey and apple cider with cinnamon, clove, nutmeg, and lemon.

One for the Teacher Cider Cocktail

One for the Teacher Cider Cocktail recipe
Sweet cider and bourbon combine in this refreshing fall cider recipe!

Edible Ink: The Apple

Take a bite out of these ten fun apple facts!

The Arise Cylinder, Agricultural Growing Invention Piques Interest of a NASA Scientist

Lettuce greens grow in Arise’s cylindrical growing system.
"I tend to think in pictures.” That is how New Milford’s Mack McAleer began to answer my question about the “aha” moment behind his agricultural growing invention.

Claire’s Corner Copia, Engendering Infatuation in New Haven

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When it comes to love and affection, some declare that the way to a man’s heart is through his stomach. But regardless of gender, patrons of Claire’s Corner Copia can agree upon the infatuation...

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