*** NOTE: This show originally aired September 17, 2020. ***
If you close your eyes and imagine a farm in 海角换妻, you鈥檙e likely seeing a red barn, stalks of corn, bushels of greens, berries, and fruit frees. This week on Seasoned: Imagine a different kind of farming. Instead of rich, earthy dirt, think: salty sea air. We talk to Will Ceddia, co-owner of Sixpenny Oyster Farm in Noank and Suzie Flores, co-owner of Stonington Kelp Company about what it鈥檚 like growing seafood. Plus, Dan Meiser of Oyster Club in Mystic explains what makes local oysters so special. But to start the show off, a lesson home cooks of every skill level will appreciate: Chef Plum explains how to sear scallops perfectly.
Join the conversation on , , and email at seasoned@ctpublic.org
Robyn Doyon-Aitken and Catie Talarski produced this show.
Guests:
Dan Meiser 鈥� Owner of , , and in Mystic
Will Ceddia 鈥� Oyster farmer and co-owner of in Noank
Suzie Flores 鈥� Co-owner of in Stonington
Featured Recipes:
