MISE EN PLACE…
There are so many unknowns in our world right now and it can be unsettling. But we always have today, no matter what. A. moment of certainty. And on schedule, the certainty of a warm and green summer is finally upon us. Readers know I moved here for the distinct change of seasons, and I will make fresh caprese a hundred times, with all ingredients, heirloom tomatoes, basil, fresh mozzarella all sourced from our local farmer’s market, plus lemons, olive oil, and salt of course. Fiddleheads already and okra soon. Peach cobbler, apple crisp, and watermelon and feta salad on the horizon. Eat up my friends and share the bounty with friends and family.
We delve into our roots with three unique farms this issue. First, raising a prized lineage of Herdwick sheep at Grass Hill Farm in Union and weaving rugs from the wool; harvesting kelp with Stonington Kelp Co. in Mystic and serving great dishes at the Cooking with Kelp class; and the life giving Meechooôk Farm managed by the Mashantucket Pequot Tribal Nation in North Stonington. We’re sure you’ll enjoy them all.
Of course, there’s food and community as well. We have an interview with Chef Nick Teague at the Engine Room in Mystic and we revisit Little Dipper Farm in Brooklyn with a plethora of new experiences and events curated by owners Venus and Lori.
We have a full page representing Stonington with returning advertisers Grand & Water re-design and the Stonington Art Walk, which is September 12, from 10-4. Don’t miss it! Also, please visit our newest advertiser, Stonington Consign to Design.
Enjoy the issue and be sure to visit your local farmer’s market regularly through the summer. The bounty is there now but it, like everything, it won’t last forever! Enjoy!
With gratitude,
R. Shane Kennedy
Publisher/Editor
