chefplum

One of my favorite things about Connecticut is our abundance of small farms and food producers, and I have always championed local produce, whether it’s at my award winning pop-up dining series, “Dinner Underground,” or at other events. It’s important to support these local farms and artisans, because if we don’t, we may lose them.

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Edible Nutmeg on the Road is all about supporting and promoting our local foods! We’ll be visiting some of the coolest places in Connecticut and meeting some of the state’s best farmers and food makers. The passion from the people we meet is inspiring, and we’ll be making a dish at the end of every episode to feature their talents.

If there is a place you think we should take Edible Nutmeg on the Road, email us or leave us a comment on Facebook, Twitter, or Instagram @EdibleNutmeg.

And don’t forget to check out our other adventures on the road:

Go to Season 1
Go to Season 3

See you all on the road! #ediblenutmegOTR

Chef Plum

 
 

SEASON 2

 

Episode 7: Red Bee Honey
 

Recipe: Roasted Tomato Honey Relish
 
 
 
Episode 9: New Cannan Nature Center
 

 
 
 
Episode 11: Ambler Farm
 

Recipe: Sausage and Pepper Sandwich

Episode 8: Wave Hill Breads
 

Recipe: Summer Panzenella

 
 
Episode 10: Shearwater Coffee Roasters
 

Recipe: Homemade Coffee Ice Cream

 
 
Episode 12: The Hickories
 

 
 


FieldGoods

Season 2 of Edible Nutmeg on the Road is sponsored by Field Goods