I work in the restaurant industry and the current trend is toward buying local - organically grown fruit & vegetables, farm raised meat & poultry, fish from nearby shores and cottage industry dairy products including eggs, milk and goat cheeses from area farms. There's also local bee keepers and their honey, artisan bakeries and maple syrup from the forests we hike through. More and more, local chefs are designing their menus around what's available and what's in season, in their own back yards - mine, of course, being Connecticut.
I've just discovered, a website with a comprehensive list of local resources, including farms, markets and restaurants. It provides a map with photos, bio, directions and web links. No need to be a professional chef - fresh, organic products are available to us all.
So take a Sunday drive in the country - and do your grocery shopping!
Sam Hammer Holcomb Farm, West Granby

Known for buying local:
Chef Jason Collin
Firebox Restaurant, Hartford

Chef Christopher Prosperi
Metro Bis, Simsbury

Still River Cafe, Eastford

Chef Kara Brook's Carrot Cupcakes

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