In Our Fall 2021 Issue

Photography By | Last Updated September 30, 2021
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Fall is a transitional time. Summer and winter have always felt to me like seasons with tenacity — while I’m invariably eager to greet each, they stick around with such stubbornness that I’m also happy to bid them farewell at their closure. Fall (like spring) feels much more succinct, an all too brief, momentary season. Long standing oceans of green leaves transition briefly to explosive color before an equally long time with no leaves at all. Bright, hot, and humid days slip into crisp and temperate ones for a fleeting moment before the long stretch of true cold arrives.

This fall issue joins its respective season in a celebration of transitions. In it, professors Eric Lehman and Amy Nawrocki talk about Connecticut’s long history with dairy farming — how a once mighty producer of milk and cheese transformed into a state that is now virtually free of the industry — and Kate Truini brings some of that history back to life as she talks about the resurgence of mongering, an occupation from the past that is finding new footing in the present. Gardens, too, change with the season, and Kristin Wolfe speaks with Marina Escobar about her personal transition from television executive to home gardening entrepreneur and the new joys that have come along with it.

And, of course, we’ve got recipes.

We are always focused on food, but this fall issue endeavors to help you make the best of it at home, this season. You’ll find our fall issue’s pages packed with seasonal ideas for your kitchen, including recipes from some of the best chefs in our region. Whether you’re growing at home, visiting a local farm stand, or shopping at your favorite farmers market, I hope that this season’s many flavors will fill your kitchen throughout the ephemeral days of fall.

Dana Jackson, Editor & Publisher


 

Fall 2021 Digital Edition Flipbook


 

The Rise and Fall of Connecticut Dairy Farming

Dairy farming has been a part of Connecticut agriculture since Europeans first reached these shores.

New Curds on the Block

When I am asked what I do for a living, I can be a bit opaque. “I work in food” is a simple, blanket explanation that satisfies those who asked just to be polite, but when the curious push to know...

Seed Your Soul

The purpose of Seed Your Soul is to bring the gift and joy of gardening to families. This deceptively simple mission spawned a multifaceted enterprise. Part of what Escobar offers through it is...

Rethinking Hunger

When anyone in a community struggles with food insecurity, it’s everybody’s problem. In the United States alone, an estimated $90 billion in excess healthcare costs annually are associated with...

Cinnamon Bourbon Apple & Custard Tart

In the fall, the Connecticut landscape is abundant with one of America’s most popular and beloved ingredients. With over 2,500 varieties in the U.S. alone, the apple has long been a significant part...

Roasted Butternut Squash “Guacamole”

One of fall’s signature crops is the butternut squash, but you can make more than just soup with it. Try something completely different with this localized take on guacamole that swaps out the...

Farmer’s Focaccia

This simple, no-knead focaccia comes together with very little effort and is a wonderful way to use up the last tomatoes of the season! The recipe is flexible, so top it off with anything you'd like....

“Better Than Takeout” Paneer Tikka Masala

There’s no need to order takeout when you can make this flavor-packed Paneer Tikka Masala right in your own kitchen. This is a simplified version of the traditional recipe (for easy home preparation...

Tortilla de Patatas (Potato Tortilla)

This iconic Spanish dish was served often in our home. Mom served it for dinner with a salad or as a snack after school. Now, the aroma of its four ingredients permeates my own home. There is nothing...

Roasted Garden Vegetables with Pearl Couscous

This delicious recipe uses the best of my garden and was inspired by a recipe from The Café Sucre Farine in North Carolina. I love this salad, because with every bite, you can taste each vegetable’...
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