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Farmers are hoping this summer is much drier than the last. Dozens of crops were washed out and ruined by flooding last July.
Connecticut's farmers and chefs collaborate for special farm dinners throughout the summer and fall.
On an early fall day in 2014, more than 300 guests convened at the University of Connecticut to celebrate the 100th anniversary of the UConn Extension, the program that brings agricultural research, education and other services to the state’s farmers and gardeners. The festivities included a dinner in which all the food — vegetables, herbs, seafood, poultry, wine, cheese, fruit, and even a special “Centennial Crunch” ice cream — was grown and produced in Connecticut.
Agriculture is changing in Connecticut, a revolution about more than marijuana. Connecticut farmers are growing choi, forming co-ops — and hosting weddings.
Connecticut has business models that have taken off in recent years: farmer’s markets and Community Supported Agriculture