Many people come to us for our direct imports, but our selection of local products is just as strong.
I first joined Formaggio Kitchen as an assistant to Julie, our charcutière. As she taught me to make the shop’s range of sausages, pâté, and other cured meats, she talked a lot about sourcing—what she buys from farms in Connecticut, the turnaround time needed for an order of rabbit from Vermont, the best uses for bellies from Massachusetts-raised Berkshire hogs, and the like.
The cheese counter at Formaggio Kitchen is pasted with articles, vintage cheese labels, stickers, helpful tips and lovely old pictures from our early days in business. All are interesting to peruse, but one sticker in particular always resonates with me as I pass it daily – a small, hardly noticeable, green sticker right at the entrance to the counter. It reads, “No Farms, No Food.” This statement may seem obvious, but in a time where triple-washed, packaged, pre-cut and peeled vegetables are the norm, it is difficult to remember that everything we eat was grown by farmers in wide spaces, deep in the dirt. By maintaining close relationships with the farmers that produce our food, the gap from field to consumer is ultimately closed and enormous benefits are immediately apparent. Not only is it now possible to know the exact date of harvest, but we can discuss the pest management techniques used on the farm, inquire about the diet of livestock and poultry, and even know the farmer’s most recommended crop of the week. With this in mind, Formaggio Kitchen aims to be an equally transparent connection between our customers and farmers. We are happy to talk at length about the practices of each farm and alert customers as to when we receive produce from each grower. Recommending the perfect fruit or vegetable comes naturally when we are so highly tuned into what is happening on the fields! In that spirit, here is an in-depth look at some of our favorite farms and growers in the New England area.
Traditionally, the beginning of spring is marked on a calendar date, but many believe in other signs of a new season. Some watch for the first crocuses and tulips. Others await opening day at Fenway Park. Still others believe spring arrives only after Formaggio Kitchen fires up the grill and begins the sidewalk barbeque season. But for me, spring officially arrives with locally grown vegetables, farm fresh eggs and wildly foraged edibles from hearty New England soil.