The Locavore's Guide to Stamford

While not a new concept, enjoying fresh, locally grown food is a practice that has become increasingly popular over the past few years, particularly in Connecticut. And whether residents are looking to frequent restaurants that serve locally grown food or buy their own to prepare at home, the possibilities are plentiful right here in Stamford.

The term “locavore,” which emphasizes the individual who is a proponent of the consumption of locally sourced and produced food, was coined by Jessica Prentice, a San Francisco Bay area chef and author who lives and breathes the locavore lifestyle. Not surprisingly, as this term has made its way into the American lexicon, it was named the 2007 Word of the Year by the New Oxford American Dictionary.

Eating locally offers many advantages, both from a physical standpoint as well as an economic one. According to Linda Piotrowicz of the Connecticut Department of Agriculture (DOAG), there are many benefits for the consumer.

“Freshness, flavor and the availability of different things that may not typically be available on a large scale are great benefits,” she said. “For example, if you look at an heirloom tomato, it doesn’t ship well and doesn’t have a long shelf life. So it’s perfectly suited for a farmer’s market or farm stand.”

As Piotrowicz also points out, from an economical perspective, the benefits of local sourcing are also favorable. “There is a reduced carbon footprint,” she said. “When you buy locally, the food hasn’t traveled a great distance. This also means that there is a preservation of open space, of green space, which, of course, is good for the environment, not to mention supporting the local economy and supporting the local farming community. You’re generally buying things in season.”

Stamford-based farmers markets continue to grow in popularity, reflecting a raised awareness for a more beneficial way of eating. With the advent of markets, such as the French Market (open on Saturdays from June to October on Bedford Street) and the High Ridge Shopping Center Farmers Market (open on Wednesdays from May to November), many are acting on the need for fresh-from-the-vine foods that are locally produced.

Locavore-Friendly Restaurants

Many restaurants have been in the practice of acquiring their products locally for quite some time now. For some establishments, "local" can be as close as 10 miles away, while for others it could be as far flung as a 100-mile radius. Regardless of what they may stipulate as local, these same restaurants have adopted an approach to providing customers with wholesome food that is fresher, seasonal and full of the flavors of the earth.

While many restaurants in the area buy their products from local producers, one establishment of note is Stamford’s own , which was built around the farm-to-table philosophy. Napa & Co. utilizes the rewards of nature at its seasonal best and delivers the freshest cuisine to the table in its finest moment of glory.

A new addition to the Stamford restaurant scene, also uses fresh, local produce and organic ingredients to create mesmerizing dishes. , a Stamford favorite, is another restaurant with a conscious tie to the local community. In an effort to support local farmers, Market uses fresh, seasonal ingredients to craft their menu of New American cuisine.

While this list of locally sourced Stamford restaurants is by no means exhaustive, it gives you an idea of the caliber of places that are slowly but surely transforming us into locavores.

Consumer Supported Agriculture Groups

For the consumer who wants to have a real and viable stake in their local economy, there is the option of joining a Community Supported Agriculture group, or CSA. A CSA is the conduit, which brings together local farmers and consumers while eliminating the middleman, thereby increasing the benefits to both parties involved.

When local residents join a CSA, they are agreeing to pre-purchase a portion of the farmers’ harvest in exchange for receiving a supply of the bumper crop. Of course, as the consumer shares in the bounty, they also share in the risks that are inherent in farming as the success of crops can change drastically from one year to the next.

The CSA model has been around since the mid-1960’s, starting in Japan. However, it was not until 1985 that one of the first stateside CSAs emerged right here in New England at Indian Line Farm in Massachusetts. Since that time, CSAs have grown in popularity all across the country and help create strong local economies. Participating CSA farmers can provide an array of fruits and vegetables, as well as meat, milk and eggs.

According to a 2007 Census of Agriculture – State Data report, 102 farms in Connecticut marketed their products through CSAs (of the 12,549 CSA-affiliated farms in the U.S.).

The Stamford CSA Program is sourced by Stoneledge Farm, a certified organic farm located in South Cairo, NY. The weekly distribution location for the farm’s produce takes place at Zion Lutheran Church, on Wednesdays from 4:30 p.m.-6:30 p.m. For more information or to join the Stamford CSA, visit Stoneledge Farm’s website and search for “Stamford CSA.”