Your guide to the heart of Litchfield County:
Discover local stories, hidden gems, and must-know events.

At Waldingfield Farm, the Horan Brothers are passionate about growing organic vegetables. Patrick (P) is the marketing mastermind and Quincy (Q) presides over those precious fields.

On a beautiful, quiet Saturday afternoon in mid-summer, the farmstand at Waldingfield Farm in Washington has just been stocked with freshly-picked tomatoes, eggplant, kale and other delectable produce. One by one, cars pull up and folks appear to pick up their CSA shares or to purchase some fruit and vegetables for dinner. Owner Quincy Horan and operations manager Jed Borken are there to greet the familiar faces, pointing to newly harvested vegetables like an unusual looking tomato called The Hillbilly. The scene at the farmstand has a good vibe and a communal feeling.

Jeff Coploff, a local resident and business attorney, drops by and joins the conversation. He has been a member of the CSA for seven years. “I’m happy to see the tomatoes,” he says. “And I’m happy to support something like this in our community.” When asked what he will cook tonight, Jeff replies, “What I cook depends on what I get here. I plan around it.” He picks up a bunch of kale and says he might make a kale pesto. “I like to learn about new vegetables, too. Such as this patty pan,” he adds (which is a variety of yellow squash). The blueberries have sold out but Quincy’s lovely fiancée Alexis Alire runs back to the homestead to get a carton of fresh blueberries for a customer—an example of the kind of commitment and quality of service the farm is known for. It’s no surprise that membership in the farm’s CSA Program (running for 25 years now) has grown by nearly twenty percent this past year.

Waldingfield Farm, one of the largest certified organic operations in Connecticut, is an organic vegetable farm with over 20 acres currently being cultivated. In addition to the traditional garden staples, the farm is known for its many exotic heirloom varieties. They have numerous restaurant clients, participate in seven farmer’s markets (2 in the winter, 5 in the summer), have a wholesale distribition, run the CSA Program, and the farmstand. Thanks to federal grants, the farm has a new field tunnel (and two more on the way) which serves as a greenhouse, allowing them to prolong the season, both in spring and fall.

Twin brothers Quincy and Patrick manage the daily workings of the farm while their older brother Dan and their parents are members of the farm’s board, helping with strategy and land management. Patrick is responsible for marketing, sales, and operations, and runs the farmers’ market operation in New Haven. Quincy oversees field management, crop planning, and machinery. Operations manager  Jed Borken runs the greenhouse seeding program, serves as the employee liaison, and also maintains farm machinery, among other things.

Asian greens, large volumes of sugar snap peas, beets, squash, sweet broccoli, collards, swiss chard, and 40 varieties of heirloom tomatoes—this is what it’s all about. For a complete list of what they grow, check out the Waldingfield Farm web site.

The family-run business is also very involved in the community, especially in collaborations with local businesses and institutions such as the Taft School program which offers support in getting the early seedlings planted. They also host Yale’s Harvest Orientation, where students camp around the pond and work in the fields for a week.

Last September, Waldingfield Farm participated in a farm-to-table dinner organized by Outstanding in the Field, a national organization that pairs local chefs with farmers. The event, held at the farm, was sold out as soon as tickets became available. There were over 160 guests and the evening was a huge success, still being talked about a year later.

In addition to selling the farm’s produce, the brothers also carry an artisanal line of products which are sold online or at the farmstand and markets. Products include Heirloom Tomato and Basil Pasta Sauce, The Farmer’s Marinara Sauce, a Waldingfield Gift Basket (comprised of a selection of their products such as sauce, chutney, honey, and maple syrup), and The Farmer’s Bloody Mary, a popular mix “with its killer blend of heat and awesome tomatoes.”

Going back to the turn of the last century, where it all began with their great-grandfather, it is interesting to see how the farm has evolved. “P” and “Q” have taken the farm to a whole new level with their vision, knowledge, and good old-fashioned hard work. The future looks good from the fields at Waldingfield Farm.

The Washington Connecticut Antiques & Design Show returns with curated antiques, chic modern design, and two evening parties to spice up Columbus Day weekend.

Combining the best of the classic and the fantastically current, the 2014 Washington Connecticut Antiques & Design Show—one of the primary annual fundraisers for Gunn Memorial Library & Museum—returns with a keen eye on what design means today. That eye will be especially expert with dealers Wilson Henley and Bruce Glickman, the mid-century specialists behind Duane Modern, co-chairing the event. Plus, Honorary Chairs are Robert Couturier, the celebrated architect and designer, and Jeffrey Morgan, the architectural historian and self-professed vigilante preservationist. “We’re finding that people are more interested now in incorporating contemporary design with antiques and traditional design,” says Henley, who is also a Gunn Memorial trustee.

Now in its 28th year, the Antiques & Design Show has a history of being on top of trends and choosing dealers that, year after year, hit the sweet spot of what buyers are looking for. This year’s show features 18 East Coast dealers, many who have returned time and again, with a well-curated collection of furniture, works of art, exquisite jewelry, and decorative accessories. Several of the dealers even produce their own lines or make custom furniture. Eleish van Breems, for example, specializes in Scandinavian antiques, as well as supplying clients with finely crafted reproductions of classic designs. Whether it’s a 19th-century Japanese lantern or an English Regency period table you’re after, a pair of Sabbadini earrings or a mid-century slipper chair, the show can provide.

The Antiques and Design Show also has a history of community support. Washington Primary School, where the event has been held since 2012, opened its doors to the show when Town Hall could no longer accommodate it. Each year, the school’s students create murals to match the show’s theme (last year’s was Asian-inspired). Volunteers abound—from Daryl Wright of Wright Electric and Sean Woodward of Woodco getting everyone set up with electrical work and carpentry, to the many area restaurants that keep the dealers fed through the long weekend.

Launching the weekend show is the traditional Friday evening Preview Night cocktail party, with the David Poirier Quartet performing jazz standards to get you in the mood for mingling, checking out the exceptional antiques and collectibles—and maybe even a little advance buying. And, local inside info: When Poirier isn’t making music out in the world, he’s the saxophone and jazz studies instructor at the Kent School.

If you’re still hungry for more soirées and more chances for a design fix, check out the Saturday evening Young Collectors Party, where curated antiques mix it up with cutting-edge modern design, along with music by DJ Isaac G. “Our goal,” says Bruce Glickman, “is to try to loosen up the idea of ‘antiques show’ and make it less intimidating for younger buyers.”

Inspired to extend his ailing dog’s life, Paul Gallant turned to a holistic approach by cooking organic pet food. Now, all of our pets can benefit from his new business: Paul’s Custom Pet Food.

More than four years ago, Paul Gallant’s dog—a golden retriever puppy named Hunter—was diagnosed with cancer and given less than 6 months to live. Opting out of the recommended surgery to be followed by chemotherapy and radiation, Paul approached Dr. Hanna Wells, a traditional and holistic veterinarian who practices Traditional Chinese Veterinary Medicine (TVM) at the Health and Wellness Animal Hospital in North Hampton, New Hampshire. After reviewing Hunter’s files and doing an exam, she said to Paul, “Will you cook for your dog?” He responded with a resounding “yes” and Dr. Wells suggested treating Hunter with a combination of a natural diet and herbal treatments. So Paul took her advice and made a pact with Hunter. He said to his beloved pet, “If you keep living, I’ll keep cooking for you.”

Hunter is now 7 years old and completely free of cancer. He stopped his herbal treatments two years ago, but he still keeps eating Paul’s meals and treats. Inspired by the success of Hunter’s story, Paul decided to build a business cooking and selling natural  pet food. And so Paul’s Custom Pet Food was born.

Paul Gallant grew up in a family of seven kids. “Who’s cooking tonight?” was commonly heard at home. He doesn’t have training in the culinary arts, but Paul enjoys cooking and has educated himself in the nutritional and medicinal benefits of natural, unprocessed food. Back in Exeter, New Hampshire, Paul worked in masonry in the construction business. He and his wife Lynn—and Hunter, of course—recently moved to New Milford and created their unique brand of pet food. The business has taken off and orders are coming in.

“We create homemade meals and treats for dogs and cats that are fit for human consumption—no fillers, no preservatives, no artificial ingredients. Every meal begins by sourcing fresh and humanely raised meat, fish, fruit, vegetables, and whole grains. We make every effort, whenever possible, to buy local and organic ingredients. All are free of genetic engineering, synthetic chemicals, growth hormones, unnecessary antibiotics, and preservatives. Each meal is handmade in a state-certified kitchen, and delivered or shipped to your door fresh-frozen to maintain nutritional integrity,” says Paul as he explains why his pet food is so much in demand.

He sources his ingredients from small, local farmers and businesses within a 20-mile area. He cooks with free-range chicken and grass-fed beef, and fish that are raised ethically and sustainably. The vegetables and fruits he uses are local, organic and fresh such as kale, broccoli, parsley, carrots, apples, pumpkins, and kidney beans. Whole grains like brown rice, quinoa, polenta, and barley are combined with proteins and vegetables and cooked with broth and eggshells. “We believe that holistic and responsibly-sourced meals are not only better for your pet than food filled with chemicals, fillers, and preservatives, but that supporting local agriculture and small businesses contributes to a just and healthy food system and economy.”

The line of handmade, fresh-frozen dog and cat food is veterinarian-approved. Paul’s handmade, fresh frozen dog food comes in 3 different flavors: Spud’s Beef & Veggies, Hunter’s Beef & Greens, and Casey’s Chicken & Brown Rice. (Yes, every item on the menu is named after a pet in their extended family.) Each 1-cup serving is $4.25. The cat food comes in 2 flavors: Zeke’s Salmon & Quinoa and  Midnight’s Beef & Polenta. Each 1/2-cup  serving is $2.95. Treats are Organic Pumpkin or Pumpkin Peanut Butter Cookies. Paul also takes special orders to meet the specific needs of a pet, and will work with pet owners and veterinarians, or pet nutritionists.

All of the meals are cooked in a crock pot and packaged in vacuum-sealed bags that go in the freezer. The meals are fresh-frozen to maintain nutritional integrity and longevity and delivered or shipped frozen. You can purchase a 30-day supply and thaw a packaged meal overnight in the fridge three days in advance. The pet treats are delivered or shipped fresh.

If you are considering changing your pet’s meals to an all-natural diet, Paul recommends switching your pet’s food a bit at a time. “Changing your pet’s diet is a slow process. We suggest giving them a quarter cup at first, not a full cup. You can mix it into your pet’s bowl of kibble. Gradually, the dog or cat adjusts to the new food and you can eliminate the processed foods completely from their diets.”

Paul sells his custom pet food at farmers’ markets and finds it rewarding to educate the public and to spread the word on the benefits of serving organic pet food to animals. This summer, he can be found every Thursday at the Westport Farmers Market. Eventually, the meals and treats will be sold in selective stores in Litchfield County and beyond. As their customer base grows and more pets in the Northwest Corner turn to eating well with Paul’s Custom Pet Food, we wish Paul and Lynn prosperity in their new venture. With Hunter as their mascot, they are sure to succeed.

Art collectors Edwin and Thayer Hochberg open their exquisite sculpture garden in New Preston to members of WAA as part of the upcoming event Sculpture in Landscape Tour.
BY Jessica Jane

In the minds of Edwin and Thayer Hochberg, collecting outdoor sculpture provides the opportunity for a deeper experience of landscape, and of life in general. Over the past 37 years, they have transformed the grounds of their historic New Preston home, the 60-acre Couch Estate, into an expansive sculpture garden featuring a wide array of local and international contemporary artists. On a recent summer’s day, photographer William de la Mare and I met with the Hochbergs to discuss and document their collection, which will be one of two private outdoor sculpture collections open to members of the Washington Art Association to tour on September 6.

The Hochbergs’ garden includes an alluring and eclectic mix of sculpture by artists of all ages, in different career stages. They have works in steel, aluminum, and concrete by abstract expressionists Dorothy Dehner, and Caspar Henselmann. They have a highly tectonic,  post-minimal sculpture in wood by Tom Doyle. Mia Westerlund’s pieces, which can be found in the garden and in the converted barn on the property, utilize softer materials such as lead and fiberglass, rendered in fleshy, sensual forms. They also have several figurative pieces, including a trio of monumental seated figures in cast concrete by Deborah Masters.

The Hochbergs know their work intimately, they know about the materials and construction of the pieces, and they take personal interest in the lives of the artists they collect. As a consequence, each piece carries a story, and each piece receives their ongoing love and attention.

In 1985, they acquired the first piece for their outdoor collection, an abstract assemblage in Cor-Ten steel by Dorothy Dehner called “Sun Down.” Dehner was also sculptor David Smith’s first wife, but, as is often the case with female partners to highly successful male artists, hers is not a household name. When I asked if they knew whether Dorothy and David worked on their welding side by side, the Hochbergs said no, Dorothy was not permitted to work in David Smith’s shop at all. Dehner’s work was designed on paper and in maquettes, and then fabricated, which remains common practice for monumental steel sculpture. They are careful to add that their piece is unique, and not made in series.

With a hands-on approach to acquiring and installing work that includes nurturing friendships with artists, personally siting work, and even maintaining it themselves, the Hochbergs’ passion for art and design is palpable. Their vivacity and creativity permeate all they do. Mr. Hochberg has even had a hand at making his own artwork. Displayed in their converted barn, is a series of miniature fired-clay pieces he made in a class at the Washington Art Association. They are coupled nudes made in a deliberately rough, art-brute fashion and arrayed on a tabletop. “I call these ‘X-rated,’ inspired by life and the Kama Sutra,” he says, with a twinkle in his eye.

For lovers of the most elegant and fastest historic cars in the world, there’s no other place to be over Labor Day weekend than Lime Rock Park in Salisbury-Lakeville.
BY Nanette Maxim

If the sight of, say a rare 1928 Bentley or a 1948 Ferrari 166 Spyder Corsa gets your motor running, or watching gleaming vintage Maseratis, Lotuses, and Porsches take the track makes your heart race, there’s only one place to be on Labor Day weekend: the Lime Rock Park Historic Festival. In the 32nd annual concours and vintage racing event, Lime Rock gives everyone from the “I don’t know anything about cars or racing” types to the kids to the most avid collector and connoisseur of great design and engineering something to talk about, gush over, and thrill to.

If you live in the Northwest Corner and you don’t know Lime Rock, it’s time to get acquainted with this 55-year-old gem of a place and magnet for the likes of late racing greats John Fitch and celebrity racers like Paul Newman. The weekend kicks off on Thursday with a Vintage and Historic Race Car Parade and street party in Falls Village from 4 to 8 p.m. Saturday and Monday feature racing ranging from pre World War I cars to the leanest, meanest driving machines built from the 1920s to the 1970s. Even one of racing’s most debonair and winningest drivers of all time, Sir Stirling Moss, will be on hand as an honored guest. If you don’t know Sir Stirling, just know that he only stopped racing at the age of 80-something. Enough said.

For those who like to worship at the altar of sleek automobiles, there’s the Sunday in the Park Concours d’Elegance of up to 250 of the most rare and gorgeous cars you’re likely to lock eyes on. In 2013, for example, there were categories that included “Gatsby’s Delights” (“simply great cars from 1920 to 1942—such as the 1937 Packard Super 8 1502 Limo); “Only the Best for Bond” (post-war Aston Martins); and “Poised and Potent” (sports cars from 1956 to 1961, such as the 1957 AC Ace Bristol and a 1956 Porsche Carrera Speedster Prototype).

Along with the Sunday Concours is the Gathering of the Marques, more than 700 cars that proud owners display in groups based on make, model, and origin. So be your pleasure Lamborghini or Mini, there’s a collection of cars to admire, including honored collector Ralph Lauren, who will be exhibiting five members of his stunning car collection.

If the place and the sport intrigue you, a must-see is documentarian Chris Szwedo’s Emmy-nominated film, Lime Rock Park: Secret Valley of Racing that measures the track’s heartbeat through the words of the men and women who make it race to life or pulse quietly through the seasons. Said Autoweek magazine: “The greatest achievement is that it demystifies racing for anyone who has wondered what drives a person to risk life and limb. The images, narration, interviews, and music weave together as a tapestry that is both entertaining and thought provoking.” And it’s just good storytelling, whether you’re a racing fan or a newbie. Originally shown on PBS, the documentary is now available on DVD here.

Lime Rock Park: Secret Valley of Racing
This must-see, Emmy- nominated documentary film by Chris Szwedo is now available on DVD.

Historic Festival 32 at Lime Rock Park runs from Thursday, August 28 through Monday, September 1, 2014, rain or shine.

TICKETS:

Friday: Advance Ticket: $20.00, Gate Price: $25
Race Day (use Sat. or Mon., but not both): Advance Ticket: $45, Gate Price: $50
Sunday in the Park: Advance Ticket: $25, Gate Price:  $30
4-Day Pass: Advance Ticket: $100, Gate Price:  $150

SCHEDULE:

Thursday: 4:00 p.m. – 8:00 p.m., Vintage & Historic Race Car Parade and Falls Village “Welcome” Street Party (Free to the public)

Friday: 9:00 a.m. – 6:00 p.m., Practice and Qualifying

Saturday: 9:00 a.m. – 6:00 p.m., Races, Parade Laps and Demonstrations

Sunday: 10:00 a.m. – 3:00 p.m., Sunday in the Park Concours & Gathering of the Marques car show

Monday: 9:00 a.m. – 6:00 p.m., Races, Parade Laps and Demonstrations

 

Lime Rock Park
60 White Hollow Road
Salisbury/Lakeville
info@limerock.com

860.435.5000
http://limerockhistorics.com/
www.limerock.com

Russian-trained fencing master Marc Ganych reveals the unique explosive beauty of this noble Olympic sport during an introductory class for local fitness enthusiasts.
BY sarah parker young

The mystique of fencing is born out of our collective memory of famous dueling scenes on the big screen and in historical novels. It is, at its essence, a complicated sport, requiring intense concentration, precision, discipline, and rapid fire reflexes. The swashbuckling scenes of the classic film,‘The Three Musketeers’ inspired many, including Marc Ganych, to want to try fencing. Now celebrities like Mark Zuckerberg, Angelina Jolie, David Beckham, Will Smith, Tom Cruise and Madonna are known to be passionate about the sport.

On a July afternoon, in the light-filled studio of the Mayflower Grace Spa, a group were about to take their very first fencing class. Marc makes a strong impression, compact, commanding and fervent about the sport. The participants  included ; Pamela Riess, owner of PBR Executive Search, Susanna Salk, design author; Owen Curtin, NYC based United Airlines pilot; Tal Fagin  who leads a local fitness fusion class and Michelle Gorra who works at Aspetuck Animal Hospital in Washington, CT. Though all are accomplished in other sports and fit, they stand together a little nervously, unsure of what will be expected of them during the hour. The first and primary emphasis is on footwork. Marc explains that in Russia students will spend two years solely focused on their footwork without any equipment. After a warm up to loosen the joints and rigorous stretches, the class is led through a series of offensive and defensive movements that include lunging, leaping and other explosive jumps.

Curtin, who played hockey while attending Shepaug Valley High School, made an interesting observation about the two sports, “Like hockey, fencing requires your hands and feet to be doing completely different things all the while communicating with each other. The fluidity of the footwork in both sports is key. Without it you won’t be in any position to defend or attack.”

Marc is a ‘Fencing Master’ of the former USSR, and studied in the Fencing School of Olympic Reserve ‘Spartacus’ from 1979 to 1987. He is an expert in foil fencing and in 1985 received an award for ‘Outstanding Fencing Technique.’ He was a gold medalist of the first junior games in 1984 and bronze medalist of the national tournament ‘Blades of Ala-Tau in 1985. He authored the e-book Powerful Fencing Footwork. After attending four years of college, he received a Bachelor’s of Science in Physical Education. While in Military Service and College in the USSR, and later in the United States, he trained extensively in martial arts and self-defense as well as Sambo, Brazilian Jujitsu, kickboxing and Military System hand-to-hand combat. In 1992 he was certified as an instructor in Tai-Chi and Qigong by the members of Beijing Academy of Wu-Shu.

The class continued with a demonstration of the En Garde position as well as a series of short and long attacks. There are three types of fencing: foil, épée, and sabre—this was a class using the foil. He gave all the participants a glove for the dueling arm and a foil to learn more actual fencing techniques. One of the highlights was teaching the Flèche, when both feet are off the ground, which Marc termed ‘the home run for the kill’ but appeared to be a very balletic movement.

All seemed to enjoy the new experience. Susanna Salk, enthused “It is important to try new things in life. To experience a new form of exercise that’s also clearly an art form—it is especially invigorating.”

Finally there was time for some one-on-one practice bouts with jackets and masks where the possibility of touching i.e. (stabbing) their fellow students seem to excite the group. Curtin, one of the most enthusiastic combatants, was fired up, “I was surprised at how hard a workout it is. The movements seem explosive yet graceful. Once the gear is on and the duel begins, the adrenaline kicks in, it’s an absolute blast.” Some parrying, thrusting and laughing ensued as all seemed to enjoy the physicality of the mock attacks.

Former Olympic fencer Suzanne Paxton is a Washington resident and was a member of the 1996 U.S. Olympic Fencing Team. Paxton was a top national and internationally ranked fencer in women’s foil individual and team competition. She was honored as an Olympic torchbearer in Amfilochia, Greece, helping to carry the torch towards the Athens Olympic Games. She was excited to hear of such a great coach in the Washington area and encourages anyone to take up fencing at any level or age. “It is fun, great exercise, and a fabulous way to challenge yourself.” Suzanne and Marc plan to meet up soon to discuss their experiences in the sport.

Marc looks forward to more venues in the future where he could produce highly technical fencers and champions. After 8 years at one of the best fencing schools in the world, he feels it would be a shame not to pass on his knowledge of the fundamentals and proper fencing technique. He adds, “I love to build a student step-by-step and to share my experience and knowledge.”

Fencing Master Marc Ganych teaches individuals, group classes and is also available to create programs for clubs, schools and colleges from the beginner to the Olympic level athlete.
For more information, or to schedule a class, contact Marc Ganych at: mganych@gmail.com or at 860.803.3929.

This rising star gave a riveting performance on the grounds of Shepaug Valley High School for a scholarship fundraiser. BY sarah parker young

To celebrate its 50th anniversary, the Washington Scholarship Fund hosted a benefit concert on Friday, July 25th with singer/songwriter Jeremy Messersmith. The event took place on a spectacular summer evening at Shepaug Valley High School. A reception began the evening at 6pm when the musician joined with patrons Deborah and Daniel Glass, sponsors and concert goers on the patio.

Jeremy is a uniquely talented singer/songwriter who is midway through a successful international tour. He was named one of the 14 artists to watch in 2014 by Time magazine and he will appear on the David Letterman show on August 20th. His song ‘Ghost’ is featured in the latest Verizon commercial which Rolling Stone Magazine calls, ‘a hauntingly contagious number.” He is represented by the Glassnote Entertainment group, who also represents popular musicians Mumford and Sons.

Blankets were spread on the grass and chairs on the brow of the hill for the hour long concert. Love songs, ironic ballads all featured clever and evocative writing by Messersmith. Those who attended agreed that his voice, lyrics and musical talents are exceptional and it was a privilege to have him perform in the community.

Happening in the Hills had a chance to ask Jeremy about his concert experience in Litchfield County.

What did you think of the venue and the ambiance?
JM:  ‘A grassy slope in front of a pond on a perfect summer evening is about as good as it gets, as far as an ideal music venue!’

You mentioned during the concert about you being the first in your family to go to college. Did that make this extra special to have this be a fundraiser for the Washington Scholarship Fund?
JM: ‘Oh yes. The thought that I was celebrating an organization that enables people to have the same opportunity that I had was firmly in my head during the performance. Sometimes it can be hard to get excited about a show, but Friday was definitely not one of them!’

Your lyrics are thoughtful; often with an element of surprise… do you see life in that way?
JM: To say I had low ambitions when I started playing music is an understatement. My goal was to teach guitar lessons in my basement! Life has been surprising to me on nearly every level. I hope my lyrics reflect that.

 

You have played in different venues with people of different cultures. You told a funny story about the people in Brussels not wanting to sing the harmony?
JM: ‘I often (if the audience seems receptive) ask if we can engage in a sing along. I’ve never had a crowd turn down an offer, but when I asked in Brussels I was met with total silence! After a few seconds, a man in the front just said “No.” I didn’t attempt it in Paris the next night…’

 

You sing of love, death, remorse …. are these key themes for you? You also incorporate humor into your songs in unique ways.
JM: ‘ I usually write records with a theme in mind. It helps narrow down what I want to write about. Trying to write honestly means a lot of reflection, so I find I’m constantly evaluating my beliefs and I do change them when I’m confronted with contrary evidence. As far as humor in my songs, it’s one of a few tools that I feel comfortable using. I have a big emotional range and I try to express that in my songs.’

Tell us a little of your connection with Daniel and Deborah Glass who were the patrons for the concert.
JM: ‘Daniel and Deborah are fantastic people and it’s been a real pleasure to get to know them. Daniel is one of the most energetic, enthusiastic people I’ve ever met—exactly who you want to work with if you’re a somewhat passive, lazy musician! Deborah and I share a love of fine vegan dining and I also play video games with their son Liam when I’m not on the road.’

 

To learn more about Jeremy Messersmith and his music, visit www.jeremymessersmith.com
For information on the Washington Scholarship Fund:
Call 860-868-6870 or visit www.washscholarshipfund.org

 

Welcome to the world of Ray Baker and Stanley Linder—where nature is art and art is nature. These local artists create dazzling one-of-a kind pieces for homes in Litchfield County and beyond. BY GENEVIEVE GEARITY

Ray Baker and Stanley Linder live the technicolor life of the most enviable landscaping magazine covers. Their sprawling four-plus acre garden in Bethlehem is the work of meticulous masters, spending every waking hour from April through November tending to each leaf and bud by hand. But the magic of the Baker-Linder home extends far beyond the garden – in fact, one might say that everything begins from there.

Retired from wildly successful careers in hotel interior design out of Manhattan, Ray and Stanley are true Renaissance men – artists working in a multitude of media, including piano, paint, needlepoint, the written word, interior design, and more recently, dried plants and rolled cardboard. The latter two forms are what gave yours truly the pleasure of exploring this lush estate one warm spring day.

In Art from the Garden, Ray Baker creates stunning pieces of art and décor using dried leaves, flower stems, cones and more taken from their own exquisite garden. Ferns plucked and dried at an exact moment in time become sunburst wall hangings, hugely popular pieces that he either spray paints or leaves natural. Lamb’s Ear leaves become living spherical sculptures, changing color over time from dusky green to a soft pebble shade as the natural process endures. Pine cones are dried and arranged in intricate table centerpieces. Napkin rings, candle holders, and even jewelry are created from elements in the garden, harvested with scientific precision.

Preparing for the art pieces is a full-time job, with Ray and Stanley caring for the garden for 10 to 12 hours a day, seven days a week in the spring, summer and fall. Very little art is created during this time, in order to dedicate 100% of their attention to their green haven. It is only after the harvest, when winter arrives, that they turn their full attention to the artistic creations themselves. What makes Ray’s art so special, beyond the beauty of each unique piece, is the scrupulous personal involvement from the very beginning to the very end. The time invested to create each piece is difficult to calculate: how do you take into account 12-hour days tending to the garden, seven months a year, in addition to harvest, drying, and finally creating the art? Ray describes it as the antithesis of going to the store and buying yarn to knit a scarf, which may take hours to complete without considering the process of creating the yarn itself.

“These have to be grown in the garden, they have to be harvested, they have to be dried, they have to then be shaped, and I have to make the selections,” says Ray. “So it’s not like going and buying product [to work with], you’re growing it and drying it.” Art from the Garden is currently sold at Pergola Home in New Preston as well as other venues throughout the year.

On the other end of the studio is Stanley’s whimsical and unique art he has fittingly dubbed Circlesculpts. Utilizing recycled cardboard from local shop owners and others, Stanley rolls cut strips into tight coils, arranging them in intricate patterns on cardboard mount. The finished pieces are beautiful works of natural movement and flow – sometimes complementary, sometimes dissonant, but always pleasing to the eye. There is something about Stanley’s art that you cannot look away from – perhaps it is the abundance of repeated spirals in nature that makes one feel at ease, or perhaps it is simply in awe of the craftsmanship. Stanley’s creative process for Circlesculpts is nothing if not natural – unplanned, coming from whatever inspires and moves him at the given time. As he explains it, “as soon as I sit down in front of the cardboard … I compose as I go.”

The labor of preparing the cardboard for use, including cutting all the strips and occasionally wood staining them, adds to the total time spent on each piece. Stanley and Ray, who more often than not is the muscle behind the cardboard prep, estimate that the total time investment for each piece is approximately one week. Stanley has been creating Circlesculpts for only about a year and a half, but still, in that time has produced over 165 pieces. His work will be on display during July and August at the Artisans Guild in Norfolk, and is also sold at Pergola Home.

Ray Baker and Stanley Linder give a whole new meaning to “living your art.” They live it, they grow it, they harvest it and they very obviously adore it. Both Art from the Garden and Circlesculpts are forces to be reckoned with, and collections that need to be experienced in-person.

For more information, or to make an appointment to visit their studio and garden, contact Ray Baker and Stanley Linder at: 203.266.5659. Their work can also be purchased at Pergola Home  in New Preston. Stanley Linder’s work will be on exhibit at the Artisans Guild  in Norfolk until the end of August, 2014.

When the weather’s fine, and there are a raft of restaurants with terrific outdoor spaces to enjoy, there’s no reason to wine and dine behind closed doors. Here are a few of our favorites. BY shelley wiseman

The White Horse Country Pub

This bustling hangout in Marbledale has a deck and a patio that let you dine with a soundtrack and bird’s-eye view of the babbling Aspetuck River below, and the wooded riverbank beyond. Daytime finds the wrought-iron tables shaded with umbrellas, and by night the tiki torches glow for a little mood lighting.

The menu offers classic pub food (including great, juicy burgers; pot pies; and salads from Caesar to grilled salmon) and international fare (coconut shrimp, lamb kofta), and the variety and casual comfort of the place keeps everybody happy while the bar keeps the wines, beers, and cocktails flowing. Choosing a burger may depend on what kind of bread you like it sandwiched between—the Classic Pub Burger is on a Portuguese roll, while the spicy Red Knight Fire Burger is on toasted brioche, and flavorful additions like caramelized onions and roasted poblanos liven things up. Steamed mussels, whose white wine braising liquid is enhanced with fresh basil, seems made for eating while feeling the summer breeze on your face, and the Rum and Coke Baby Back Ribs can’t be beat for messy satisfaction. Hours: Open 7 days a week. Lunch and dinner 11 a.m. – 10 p.m.; Sunday Brunch 11 a.m. – 4 p.m.

The White Horse Country Pub & Restaurant
258 New Milford Turnpike (Route 202)
Marbledale/Washington
860.868.1496whitehorsecountrypub.com 

Rooster Tail Inn

For a gently bucolic setting, try the Rooster Tail Inn. The L‑shaped slate patio of this pristine, six-suite colonial inn, overlooks a manicured expanse of rolling lawn and a pond. Firs and flowering trees border the property, giving you the feeling of being a world away. Inside there’s the dining room and the tavern, but the patio makes for an intimate setting, with its eight tables, nicely spaced, along with a handful of seating areas. There’s plenty of room to stretch and have a private conversation, or simply quietly enjoy the setting. The menu changes regularly and on a lovely June day it featured a delicate tempura-style softshell crab appetizer with a tasty rémoulade sauce followed by an actual medium-rare burger and fantastically crispy fries that seemed to be roughed up for extra crunch.  Hours: Closed on Monday & Tuesday; Wednesday & Thursday, 4 – 9:30 p.m.; Friday & Saturday, noon – 9:30 p.m.; Sunday, 11 a.m. – 7:30 p.m.

Rooster Tail Inn
11 Cornwall Road
Warren
860.868.3100
www.roostertailinn.com

Kingsley Tavern

Take a break while shopping in Kent and grab a seat on the cozy, window-box-lined front porch of the Kingsley Tavern on Main Street. After all that retail therapy, kick back and watch the world pass by while sipping the tavern’s house cocktail, Reforma (named after Mexico City’s main drag), a concoction of tequila, Poire Williams, and ginger syrup; or one of its craft beers (including Connecticut’s Two Roads Brewing Company’s Road to Ruin Double IPA).

Southwest U.S. and South Asian offerings dot the casual menu, with a Saigon sandwich (think Bahn Mi) of pork belly, grilled shrimp, or tofu, and a Southwest Salad with grilled shrimp and fried tortilla strips. Even the Roasted Beet Salad with oranges and citrus vinaigrette takes a Latino turn with toasted pepitas.

Friendly owner Anna Gowan and Chef Charles Dietrich, use locally sourced meat and vegetables to keep it simple with great ingredients, and the menu tells you exactly where, say, that burger comes from (Hurlburt Farms). Their supper menu includes a slightly more upscale Maple-Brined Pork Chop from TrueLove Farm and a spicy Shrimp-and-Bacon Mac and Cheese, along with the salads and sandwiches that are standard at lunch.

If the handful of sleek wooden tables on the front porch are filled, you can give the side patio a try. It isn’t as atmospheric as the perch up front, but on a glorious summer day, just being outside is where it’s at. Hours: Monday – Closed; Tuesday -Thursday dinner 5-9, bar 4:30-close; Friday dinner 5-9:30, bar 4:30 – close; Saturday brunch 11-3, dinner 5-9:30, bar 10:30-close; Sunday brunch 11-3, dinner 5-8:30, bar 11-close.

Kingsley Tavern
14 North Main Street
Kent
860.592.0261
kingsleytavern@gmail.com
kingsleytavern.com

John’s Café

If a culinary adventure is what you’re looking for, head to John’s Café. This popular restaurant, situated in historic Woodbury, the antiquing capital of Connecticut, features fresh, innovative New American dishes, some with a Mediterranean flair. Find yourself a table under the awning on John’s outdoor patio, surrounded by colorful hanging plants and colonial-style lanterns. The elegant white tablecloths suggest formal, but the dining experience is bistro-style. Have a taste of San Francisco’s crisply refreshing Anchor Summer Beer, an American Pale Wheat Ale, or go for a bottle of wine if you can settle on one from the extensive wine list. The Crispy Shoestring French Fries with White Truffle Oil and Parmigiano Cheese make a great starter, especially if you’re in sharing mode. The Mozzarella Bruschetta with Avocado, Pancetta, and Basil (with house-made mozzarella) is a light, savory appetizer, and the Steamed Prince Edward Island Mussels with Applewood-Smoked Bacon, Hot Cherry Peppers, Garlic, and White Wine give you a pitch-perfect combination of tastes, both land and sea. With three kinds of delectable pizzas, as well as New England clam chowder, authentic Italian pasta dishes, and tasty seasonal salads, John’s can please just about any crowd you round up. For dessert there is Key lime pie, crème brûlée, a fruit crisp with ice cream, and more. Whether you order family style, choose the prix fixe special (appetizer, entrée, and dessert), or go with two appetizers and dessert, the friendly staff will make sure you’re happy. And to end a lovely warm-weather meal al fresco, try the dynamite house-made Limoncello, an Italian lemon liqueur—guaranteed to light up your night. Hours: Open every day of the week. Monday – Saturday: Lunch, 11:30am-2:30pm and Dinner, 5:30-9pm. Sunday, 4:30-8:30pm. Sunday and Monday: BYOB, no corkage fee.

John’s Café
693 Main Street South
(Route 6)
Woodbury
203.263.0188
www.johnscafe.com

G.W. Tavern

A favorite gathering place for locals and weekenders alike, the historic G.W. Tavern boasts a fireplace to cozy up to in winter, but in summer where you want to be is its sprawling covered flagstone patio. Or if you’re in the mood for an ultra-private meal, slip through the French doors in the bar area to one of the two balcony tables-for-two (make sure to book one of these sought-after seats in advance).

The  bread basket of delicious jalapeño cornbread, biscuits, and fresh sliced baguette may tempt you to polish it off, but don’t. The portions at the G.W. are generous, from the customer fave, French Onion Soup, to easygoing burgers, fish and chips, and meatloaf to heftier comfort-food classics like the Peppercorn Filet Mignon and the Grilled Pork Chop. And what sweeter place to indulge in Sticky Toffee Pudding than in the light of the moon? Hours: Open 7 days, Lunch: 11:30 – 2:30, Lite Fare: 2:30 – 5:30, Dinner: 5:30 – 9:30, Fri & Sat till 10:30, Sunday 5:00-9:30, Brunch: Starting at 11:30, Saturday until 2:30 and Sun until 3:00.

G.W. Tavern
20 Bee Brook Road
Washington Depot
860.868.6633
info@gwtavern.com
www.gwtavern.com

Mamie’s

Bring your Sunday paper; bring your kids or your best friend or your sweetie; and bring your appetite to Mamie’s, and sit yourself at one of the picnic tables on the lawn or café tables on the patio for one of the most pleasant, casual breakfasts or brunches you’re likely to find in the Northwest corner.

The house-made corned beef hash, offered with poached eggs, is succulent and well seasoned. And if corned beef isn’t your thing, there’s a Roasted Summer Vegetable Hash (along with dishes like huevos rancheros, French toast, and maple cranberry granola). Lunch fare is simple and delicious as well, from burgers and salads (a refreshing arugula and citrus) to sandwiches of ham and brie, grilled vegetables, or a classic Reuben. Dinners, now only offered on Fridays and Saturdays, are created for each night, according to what’s at the market—you can call to find out what’s on the menu (and it’s BYOB). Be sure to take home some of Mamie’s baked goods when you leave. Hours: Closed Tuesdays. Monday, Wednesday, and Friday: Breakfast & Lunch: 8am-3pm, Dinner: Friday & Saturday: 6-9pm, Saturday & Sunday Brunch: 8am-3pm.

Mamie’s
162 Baker Road
Roxbury
860.210.0618
mamiesrestaurant.com

Our annual guide to the Farmers Markets and Pick-Your-Own Farms in Litchfield County where you can find locally grown fresh produce and artisanal foods.

FARMERS’ MARKETS

Cornwall Farmers’ Market
Saturdays, 9 am – 1:00 pm
June – October
413 Sharon Goshen Turnpike
(Rte. 128)
Cornwall

Kent Farmers’ Market
Saturdays, 9 am – 12 noon
May – October
Kent Green
Kent

Litchfield Hills Farm-Fresh Outdoor Market
Saturdays, 10 am-1 pm
June 14 – October 18
Center School
125 West Street
(Route 202)
Litchfield
Litchfield Hills Farm-Fresh Indoor Winter Market
Saturdays, 10am-1pm
October 25 – June 7
Litchfield Community Center
421 Bantam Road
Litchfield
litchfieldhillsfarmfresh-ct.org

New Hartford Farmers’ Market
Fridays, 4 – 7 pm
June 1 – October 5
Pine Meadow Green
Rte. 44 & Church St.
New Hartford

New Milford Farmers’ Market
Saturdays, 9 am – 12 noon
May 12 – November 17
Town Green
1 Main Street
New Milford
www.localharvest.org/new-milford-farmers-market

Norfolk Farmers’ Market
Saturdays, 10 am – 1 pm
May 19 – October 13
Town Hall
19 Maple Avenue
Norfolk
norfolkfarmersmarket.org

Salisbury Farmers’ Market
Sundays, 10 am – 2 pm
In front of Chaiwalla
Where Routes 41 and 44 split
Salisbury

The Morris Marketplace
Sundays, 11am – 2 pm
June 15 – November 2
On the grounds of the registered
historic “Sam Paletsky Cattle Dealer Barn”
21 Higbie Road
near the intersection of
Routes 63 & 109
Morris
www.themorrismarket.org

Thomaston Farmers’ Market
Thursdays, 2:30 – 6 pm
July 5 – October 25
Seth Thomas Park
100 South Main Street (Rte. 6)
Thomaston
nwctfarmersmarkets.com

Torrington Farmers’ Market
Tuesdays, 3 – 6 pm, Saturdays, 10 am – 1 pm
June 2 – October 30
Library
12 Daycoeton Pl.
Torrington
nwctfarmersmarkets.com

Washington Depot Farmers’ Market
Thursdays, 10:30 am – noon
Senior Center
6 Brian Hall Plaza
Washington Depot

Watertown Farmers’ Market
Saturdays, 9 am – 1 pm
July 14 – September 29
Library Parking Lot
470 Main Street
Watertown

Winsted Farmers’ Market
Fridays, 3 – 6 pm
July 6 – September 14
East End Park
1 Park Place
Winsted

Woodbury Farmers’ Market
Wednesdays, 3 – 6 pm
July – September
Hollow Park,
43 Hollow Road
Woodbury

PICK-YOUR-OWN FARMS

Angevine Farm
40 Angevine Road
Warren
860.868.7226
fall produce and pumpkins

Averill Farm
20 Calhoun Street
Washington Depot
860.868.2777
averillfarm.com
apples and pears

Bunnell Farm
298 Maple Street
Litchfield
860.567.9576
bunnellfarm.net
flowers and pumpkins

Ellsworth Hill Orchard
& Berry Farm
461 Cornwall Bridge Road
(Rte. 4)
Sharon
860.364.0025
ellsworthfarm.com
apples, blueberries, cherries,
peaches, pears, plums, pumpkins,
raspberries, and strawberries

Evergreen Berry Farm
435 Bassett Road
Watertown
860.274.0825
evergreenberryfarm.com
blackberries, blueberries, and raspberries

Harris Hill Farm
106 Ridge Road
New Milford
860.354.5856
harrishillfarm.com
Open Saturday and Sunday during Octobe
pumpkins

Litchfield Hills Blueberry Farm
23 Schrowback Road
Plymouth
860.283.9571
blueberries

Maple Bank Farm
57 Church Street
Roxbury
860.354.7038
maplebankfarm.com
blueberries

March Farm
160 Munger Lane
Bethlehem
203.266.7721
marchfarms.com
apples, blueberries, cherries,
peaches, pumpkins, and strawberries

Starberry Farm
81 Kielwasser Road
Washington Depot
860.868.2863
starberry@snet.net
apples, apricots, cherries,
nectarines, peaches, plums

Tonn’s Orchard
270 Preston Road
Terryville, Plymouth
860.585.1372
apples, peaches, plums,
pumpkins, and flowers