GO LOCAL OCTOBER 2022

EASY PICKIN'S ORCHARD

People enjoy picking their own fruits and vegetables for a variety of reasons. “Folks who appreciate fresh local produce and can’t grow everything they need like to be able to pick their own; many folks just like getting to know their food and how it’s grown better,” Kelliher said.

NOTE

PICKIN'S

DOGS &

LOCAL PICKS

I have been looking forward to writing this editor’s note for a long time.

When I started working for The Reminder over five years ago, Go Local magazine was the publication of ours that I was the most familiar with. Right before my first interview with the company, I went to dinner with my parents at Basils restaurant in Stafford, CT and picked up a copy of the magazine – not realizing it was a Reminder publication – but simply picked it up because of how eye catching it is. The vibrant covers, the lively stories, the unique design by our graphics team – this magazine is top-notch.

And when I found out the first Go Local that I would be editing for would be our October, weddings edition – well that just made this sweeter.

I am at the stage of my life where everyone I know is getting married. Two months ago, I was a bridesmaid in one of my best friends’ weddings, and in six months, I will be a bridesmaid in another’s wedding. I’ve also received “save the date” cards for three more weddings next year – not to mention a few other friends are getting married but haven’t sent their save the dates yet.

I have always been the girl who dreamt of her wedding day. Not because I am anxious to get married, but because I am a type-A personality through and through. I love to plan; I love to prep – and there’s nothing more that I love than hosting a gathering. A full day with all the people my significant other and I love? That is priceless.

In this month’s Go Local we meet Adrienne Craig who talks about how her love for the arts turned into her career in creating wedding stationery and more. Cara Totman of Cara Totman Photography explains how she captures the perfect moment between a couple or family on their special day. Carmen Mason May of Touch of Class describes all the classy – and perhaps a little whacky – balloon sculptures she’s created. And Valley View Farm shares how they have managed to extend the life of a day that typically only lasts less than 24 hours to being ecofriendly. After reading these stories – you better believe I wrote each vendor down to look into in the future.

Outside of our weddings section, we also feature East Windsor business Naturally Dogs and Cats – a natural pet food and treat store. This feels serendipitous to me, as my boyfriend and I just adopted a 10-month-old Belgian Malinois. We’ve been looking for a natural pet food store to buy him special treats at, and I think we’ve met our match.

If you are hoping to enjoy the sound of leaves crunching underfoot while walking along a sea of fruit-bearing trees, look no further than Enfield’s Easy Pickin’s Orchard. The family-owned farm has not only a variety of apples for people to pick through early October, but also pears and other vegetables.

The onslaught of fall always brings back my yearning for what we refer to in my family as “Sunday dinner,” where my grandparents, parents, uncle, brother and our significant others come together for a hearty meal on a crisp day. At Ellington’s JRego’s, owners Jessica and Kevin Regan have worked to make their restaurant an extension of their home – a welcoming, gathering place.

Whether you’re planning your wedding or helping out a friend or family member, are looking for special treats for your beloved pet, a day out in the refreshing fall air or an evening dining at a restaurant that puts customer experience first, this month’s Go Local has all you need to kick off the season.

for reading.

MANAGING EDITOR

Payton North

CREATIVE

Beth Thurber, Manager . Leigh Catchepaugh

Susan Bartlett . Molly Arnio . Sophia Kelleher

DESIGN & CONTENT

Michelle Johnson

ADVERTISING

Barb Perry, Advertising Manager . Jeanette Lee

Lisa Nolan . Kim Barba . Roxanne Longtin Miller

Matt Mahaney . Paula Dimauro . Scott Greene

Terry O’ Donnell . Victoria Owen

Evan Marcyoniak . Andy Shaw

Carolyn Napolitan, Sales Assistant

Curtis Panlilio, Operations Director

Fran Smith, General Manager

THE GO LOCAL COMMUNITY

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Tel: 413.525.6661 • Fax: 413.525.5882

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Easy Pickin's Orchard

The pickin’ is good at Easy Pickin’s Orchard.

“We have a good quantity of apples in almost all of our varieties; apples are generally smaller due to drought, but quality and taste are very good,” said owner Brian E. Kelliher.

The three earliest apple varieties were ready for picking in mid-August and are now picked out; but multiple varieties are available for picking through the end of October, with the greatest variety available in late September/early October.

But there’s more to pick than apples at the business at 46 Bailey Rd., Enfield: Asian pears in late September/early October; raspberries through late September, plus carrots, leeks, hardy herbs and possibly some other items.

Vegetables at the stand include cabbage, Asian greens, kale, kohlrabi, winter squash, pumpkins, turnips, cauliflower and Brussels sprouts.

During the growing seasons, Easy Pickin’s Orchard opens the orchard, one of the vegetable fields and an herb/flower patch to customers. “That’s how pick-your-own (PYO) farms work; we’re just an expansion of the standard model with a wider variety of crops available for PYO than most farms offer,” Kelliher said. “The PYO model has been popular for a few decades; the customer demographic is varied and evolving, and we continue

to enjoy and value this form of customer support and interaction.”

People enjoy picking their own fruits and vegetables for a variety of reasons. “Folks who appreciate fresh local produce and can’t grow everything they need like to be able to pick their own; many folks just like getting to know their food and how it’s grown better,” Kelliher said. “It develops a real appreciation for what fresh, good-quality produce looks and tastes like. Families love the experience of spending time outdoors with their kids, showing them where their food comes from and giving them an appreciation for nature.”

Easy Pickin’s Orchard is a 50-acre fruit and vegetable farm; 35 acres are cultivated, and the rest is green space and farm buildings. There are 6 acres of apples, 1 ½ acres of PYO blueberries, an acre of raspberries and several acres of vegetables. The farm produce is available through Community Supported Agriculture (CSA) shares, online orders, farmers markets, pick your own and the farm stand.

“Basically, we’re trying to make our produce available to folks through whatever means works best for them – whatever they find both enjoyable and convenient,” Kelliher said. Many customers take advantage of more than one option – some of the CSA customers do a good amount of PYO or order extras or visit Easy Pickin’s Orchard at farmers’ markets. “All of it builds customer loyalty; keeping our hand in at all of it makes us more flexible so we can be responsive to customer interest/ demand.”

October is also when Easy Pickin’s Orchard builds loyalty for off-season sales. “Via email and online marketing, in-person at the stand and farmers’ markets, we let customers know that we have a wide variety of

fruit and vegetables available for purchase at the farm and at the winter farmers’ market we attend,” Kelliher said. Some of what’s available is from the late-season harvest sold from storage: apples and fall vegetables. Some vegetables like lettuce and cooking greens are grown in high-tunnel greenhouses during the winter. “The whole emphasis of our winter storage and growing and our marketing of this availability is to get folks to realize that they can eat locally, seasonally and well pretty much all year round.”

Kelliher’s parents, Francis “Red” and Linda Kelliher, purchased the property in 1951 and first grew tobacco there. The farm now has three full-time and three parttime employees and grows about 40 different produce items.

Kelliher enjoys growing crops but acknowledges the challenges change every year with the weather. “Climate change makes for more unpredictable weather patterns; this affects the growth and ripening of crops,” he said. “We must pay closer attention than ever to crops at every stage of growth and adapt our growing practices to respond to these changes. Irrigation and pest management are key; we’re also trying new varieties of some vegetables that do better under these new conditions. Our high-tunnel greenhouses extend our growing season at both ends which is also a help.”

The goals of the farm are to preserve the property as a food-producing farm; to grow good, healthy food in a sustainable manner; and to protect and provide farmland for future generations. “We hope to contribute to keeping some of the land in this area dedicated to farming and to maintaining open space, both to keep it available for future generations of farmers and to preserve wildlife habitat,” Kelliher said. “’Growing healthy food in a sustainable manner’ describes our farming practices, including Integrated Pest Management. These practices are good for food safety and quality and are environmentally responsible.”

Over the nearly four decades Kelliher has been farming, he has enjoyed the satisfaction of knowing more about and being good at a variety of skills and tasks involved in raising crops and maintaining farmland. Plus there is the constant challenge of having to learn new skills and information and to respond to changing environmental conditions and changing markets.

“It is never static, never boring. At every stage, you see a good return on your efforts and want to keep achieving and improving on that,” he said.

Naturally Dogs and Cats

Naturally Dogs and Cats is not only a great place to purchase locally made, natural pet food and treats, it’s a great place for pet meet-ups.

According to its Facebook page, Naturally Dogs and Cats is “East Windsor’s gathering place for pets.” Owner Bob Marshall said that was what he envisioned when he opened the business in 2014 – a hangout for pets and their humans.

“Folks will find an at-home atmosphere that is welcoming to everyone,” said Marshall of his shop. “Customers will find two individuals with a wealth of knowledge in the pet industry. Both Anna Burdick – the store manager – and I will take the time to discuss what your needs are and find solutions for them. You and your pet will become part of a family, and you will feel like a family member versus a customer or number.”

Marshall said that includes trying their best to remember the owner's name each time they come in, “but more than likely we will remember the pet's name first.”

Located at 148 North Rd., East Windsor, the shop first opened in Hartford in 2014.

“When COVID[-19] hit and business dried up downtown we decided to move the store closer to home – relocated in April of this year,” Marshall said. “In total we have been in business for over eight years.”

Naturally Dogs and Cats specialize in locally made products as well as American made food and treats. The store features what Marshall calls the “Bone Yard” with all natural chew options that continues to grow. Pig Ears, Cow Ears, Beef Back straps, Chicken Feet, Femur Bones, Bully Sticks of all sizes and OxTails are a few of the chews that are currently in stock.

“I want to stress that we don’t carry rawhide products that are not good for the dog’s digestive system,” Marshall said.

The store has a “Barkery” section that features fresh baked goods from a variety of local bakers. There are seasonal treats as well as favorites like a “I love my dog” bone, “S’mores” and birthday cakes. There is also a “Scoop Your Own Cookie Bar.”

“These cookies are weighed and sold by the pound, but gives you the opportunity to mix and match flavors,” said Marshall. “Cookies are named after customers’ pets. There are a few cookies that still need to be named in the store and naming contests will be held in the coming months. The dog that gets the most votes [donations] toward one of the local dog parks or rescue organizations wins their name

and photo on the cookie.”

Naturally Dogs and Cats is not only a place to gather and try new products, it’s also a pet party venue. Yes, you read that correctly.

“Looking for a birthday celebration for your dog? Naturally Dogs and Cats will help you set up your party with customized bone shaped birthday cakes or any other design you can think of,” said Marshall. “Anna makes custom bandanas for the dogs and we offer treat bags for dogs that attend with the birthday boy or girl on the label.”

Marshall said he is open to ideas on expanding this area of the store, currently called the “Celebration Station.”

Marshall, an Enfield resident, said his customers in Hartford were very sad to see the store leave after he built a sense of community with pet owners downtown. Marshall has been working in the pet industry for the past 15 years and the store originally opened as part of the I-Connect program in Hartford to bring life to empty storefronts as the housing industry flourished and people had nowhere to shop.

Marshall has also been on the board of the Enfield Dog Park Action Committee for the past year and is charged with fundraising for the group. Marshall was instrumental in getting the Enfield Dog Park re-opened after storm Isaias damaged the park when he had his full-time employer, Optum, step in to help cover some of the costs and employees volunteered time to rebuild the park.

Marshall said he was lucky enough to convince his friend Burdick to manage Naturally Dogs and Cats. She had been working for a national pet chain for the past 15 years and is a local dog walker.

“Anna definitely brings her craft and decorating skills as well as organization to the store,” said Marshall. “Her friends Laurie and Kelly worked with her for two weeks painting and decorating the new location.”

Marshall said his future plans include fencing in an area in the back for a “sniff spot” as well as installing a selfservice dog wash.

Marshall and Burdick love to plan events for pets and their owners and will host the “Bark and Boo” Oct. 22, which includes a vendor fair, dog adoptions and costume parade at the store.

“Santa will make his appearance every Saturday and Sunday between Thanksgiving and Christmas,” said Marshall. “This is one of our favorite events. Pet Parents can take a picture of their loved one with Santa with their camera and we ask for a small donation to benefit the Enfield Dog Park. We do the same thing when the Easter Bunny arrives.”

NATURALLY DOGS & CATS IS LOCATED AT 148 NORTH RD., EAST WINDSOR,

860-249-8780

VISIT

GO

HALLOWEEN

Sonny’s Place is offering special fall attractions along with a full menu of seasonal food and drinks! Play a round of Pumpkin Mini Golf where you’ll see hundreds of hand carved pumpkins along with other Halloween decorations for $9.50 per person over age 4. A variety of Halloween crafts will be offered for kids ranging from $2-$6. Collect special prizes and candy along the Trick-Or-Treat Trail for just $7 a bag. Sonny’s Place is also offering Zombie Laser Tag for $15 a person.

Granville Harvest fair is celebrated

October located on the town green, church, and library. This three day fair is a big deal for this small town. Shop around with all different vendors, artisans, and great food! Enjoy music, crafts, books, locally made ice cream, and maple syrup. Parking is located at the Granville Village School.

Get in the Halloween spirit at 13th World Fright Park. There are three attractions at 13th World including Moonlight Mayhem, Chamber of Lost Souls, and Alone. At Moonlight Mayhem, you’ll walk through the Moonlight Motel experiencing one nightmare after another. The Chamber of Lost Souls is a twisted maze of fog and darkness. Try to escape the souls of the dark without getting lost in the maze. If you’re feeling extra brave, the Alone experience may challenge you. Face your biggest fear and travel through this haunted experience all alone.

Connecticut

Trolley Museum

Atrip to the Connecticut Trolley Museum is more than just a New England outing, it’s experiencing history.

With over 70 pieces of rail equipment dating back to 1869, the Museum takes visitors back to a time when trolleys were the modern mode of transportation.

“You’re living history when you visit,” said Trolley Museum Executive Director Gina Maria Alimberti. “You’re not just watching it, you’re riding on an antique trolley. You are living history.”

Historic passenger and freight trolley cars, interurban cars, elevated railway cars, passenger and freight railroad cars, service cars, locomotives and a variety of other equipment from railways around Connecticut are on display. Trolleys from Brooklyn, Boston, New Orleans, Milwaukee, Cleveland, Springfield, Lynchburg, Montreal and Rio De Janeiro, Brazil are also at the Museum.

And while many of the Museum’s guests are trolley and transportation enthusiasts, many are families seeking a fun adventure. This month, the Connecticut Trolley Museum offers fall fun two ways – a familyfriendly Pumpkin Patch and the Rails to the Darkside, a nighttime ride for those seeking a good scare.

“The Pumpkin Patch includes a trolley ride to a pumpkin field where visitors can select a free sugar pumpkin, which they can decorate in the Visitor’s Center,” said Alimberti, adding that admission also includes a visit to the Firetruck Museum, also located on site.

The Pumpkin Patch event offers various fallthemed activities, including a new corn maze-style attraction. It takes place weekends at 10 a.m. through Oct. 30. Admission is $5.50 for members 2-11, $6.50 members ages 12-17 and seniors, and $7 for adult members. Non-member admission is $11 for ages 2-11, $13 for 12-17 and seniors, and $14 for adults. Children under 2 are free.

“The Rails to the Darkside is a scary event suggested for ages 16 and older,” Alimberti said. “It starts with a walk-through of the Visitor’s Center then a trolley ride. And it is really scary.”

Alimberti said parents can choose to bring children younger than 16, but the 45-minute trolley ride is not able to stop, therefore it is recommended for older teens and adults. Rails to the Darkside runs Friday and Saturday nights at 7 p.m. throughout October. Cost is $25 for non-members and $12.50 for members.

The Connecticut Trolley Museum is a nonprofit organization and Alimberti said events such as

these support Museum operations. In addition to fundraising, the Museum benefits from the hard work of volunteers.

“I am our only paid, full-time employee,” she said. “We have a few part-time staff but we rely on volunteers.”

She said some Museum volunteers are trolley enthusiasts, but many are retired and enjoy helping and seeing the families at the Museum. Alimberti said all volunteers are trained and she is always seeking new volunteers. Anyone interested in learning more about volunteer opportunities –which include trolley operators – should contact Alimberti at office@ct-trolley.org. She added that volunteers are still needed to assist children at the Pumpkin Patch craft tables as well as anyone who wants to give a good scare during the Rails to the Darkside.

The largest generator of funds all year is the Winterfest and Tunnel of Lights event that runs from Nov. 25-Dec. 30 this year.

According to ct-trolley.org, Winterfest and the Tunnel of Lights is celebrating its 43rd year as a family holiday tradition. Alimberti said over 15,000 lights bring the spirit of the holiday to life. Outside, closed trolley cars transport jolly guests down a tunnel of lights as they sing traditional Christmas carols with their trolley car operators. For an openair view of the Tunnel of Lights, one open sleigh car is lit up entirely with holiday lights. The website urges visitors to dress warm and bring blankets. The Visitor Center is decorated like a winter wonderland with multiple model train layouts and lights. A food vendor will be on-site serving hot cocoa, coffee, donuts and cookies through Dec. 19.

The Museum has teamed up with Campiti Ventures who has created holiday 3D holographic exhibits. There will be several displays to view during the tunnel of lights trolley ride and several displays in and around the Visitor Center.

“It really is a fun place to visit, not just during our events, but all year,” said Alimberti, noting that there is a Storytime Trolley as well.

THE CONNECTICUT TROLLEY MUSEUM IS LOCATED AT 58 NORTH RD. IN EAST WINDSOR, CT. FOR MORE INFORMATION, CALL 860-627-6540 OR VISIT WWW.CT-TROLLEY.ORG

SUBMITTED PHOTO

Halloween Pancake Bites

Boxed Pancake Mix

Pumpkin Pie Spice Butter

Maple Syrup

Make pancake mix following the directions on the back of the box. Melt butter on a medium to low heat pan, add batter and flip when the edges look cooked or when your pancakes form little bubbles. Once done, take your Halloween cookie cutters (I got mine on amazon) and cut them into the shapes. I was able to get 1-2 per pancake. So fun to do with kids or grandkids and it gets them to help out in the kitchen! Enjoy!

NATHAN BLAIS I’m a photographer from Springfield. I combined my love for cooking and photography and turned it into a career. Check out my instagram @nateblais!

GATHERING PLACEJ Rego's

The Ellington home of Jessica L. and Kevin M. Regan has always been a gathering place, so they wanted their business — JRego's Gathering Place Restaurant — to be an extension of their welcoming attitude.

“I've been told we've succeeded,” Jessica said.

The restaurant’s name takes the J for Jessica, and Kevin was given the nickname Rego.

JRego's Gathering Place Restaurant opened in January at 175 West Rd., Ellington.

Crepes, flatbreads and locally sourced ground beef are its signature items, but there are also chicken, beef and fish entrees plus many glutenfree options.

“We love that the crepes and flatbreads give us unlimited options for fillings and toppings,” said Chris J. Avteges, executive chef. “Our goal is to change the fillings based on seasonal availability of items. Our ground beef for

burgers comes from a farm across the street; can’t get more local than that!”

Avteges is working on increasing local purchasing, which currently includes ground beef from JT Farms, desserts from Luann’s Bakery and pasta from DiFiore.

Using local ingredients is a top priority for the chef. “The flavor we get from fresh, local products will not be matched if I switch to a non-local or frozen product,” he said. “We plan to take full advantage of seasonal items.”

He received his formal education at Johnson and Wales University in Providence, RI, and has spent the last 25 years in contract food service working at various colleges and universities as well as several independent and public schools, most recently as food service director for Vernon Public Schools.

JRego's Gathering Place Restaurant offers a varied menu of classic food and fusion concepts. “We want to offer our guests something that they can’t get anywhere else. We encourage our team in the kitchen to come up with new, innovative ways to offer traditional items,” Jessica said. “We not only want to keep it exciting for our guests but also for our team in the kitchen. We all have something to bring to the table.”

Entrees are priced between $15 and $24, and there are chef specials Thursday through Saturday evening, which are a bit more expensive. The restaurant offers 20 wines — most available by the glass or bottle — and 12 tap beers.

Jessica, restaurant proprietor with her husband, had a career in the events industry before opening the business. She worked for the Hartford Courant, (previously CT1 Media) as an event coordinator and then Hartford's Camp Courant as director of community engagement. “Needless to say, I'm all about community. My skills lead me to creative outlets in hospitality of all sorts and I love to cook and eat great food,” she said.

According to Kevin, hospitality, people and giving back run deep in the Regan family. “I enjoyed working along with my dad helping to make people happy, well fed and taken care of. As I grew Executive Lawn Service, I realized the need for more, great locally owned restaurants in our town,” he said. “Ellington is such a warm, close-knit appreciative place.”

Reaction to the new restaurant has been positive. “It's been great. We're very fortunate,”

he said. “The community has been very supportive, and we really appreciate it.”

When asked about JRego's Gathering Place Restaurant’s niche in the community, Jessica replied, “We simply just added to the array of already great restaurants in the area.”

Restaurant staff pays attention to detail. “Once you come to JRego's Gathering Place you'll want to come back,” she said. “We've been told that along with the delicious menu offerings, the vibe and atmosphere is what keeps them coming back.”

One Facebook comment was, “We ate there this week and it was outstanding.”

Jessica is planning for the restaurant to have a special dinner event every other month; October’s will be a Fall Menu Preview and Wine Tasting Dinner.

J. REGO'S GATHERING PLACE LOCATED AT 175 WEST RD., ELLINGTON IS OPEN MONDAY THROUGH WEDNESDAY FROM 4 TO 10 P.M.; THURSDAY THROUGH SATURDAY FROM 4 P.M. TO MIDNIGHT; AND FOR LUNCH ON FRIDAY AND SATURDAY FROM 11:30 A.M. TO 2 P.M.

MEAN?

WHICH

Weddings

Admire

DESIGN

By Carolyn Noel special to weddings

Adrienne Craig has always been an artistic person. From photography, painting, music and theater, Adrienne loved to do it all. Wedding stationery, however, was not something that she initially considered.

After graduating from UConn with a Bachelor of Fine Arts in Graphic Design, Adrienne was approached by some friends who asked her to create custom wedding invitations.

“Wedding stationery was something that I never really thought about at first. I didn’t even know you could do that as a job, but once I was out of school some really good friends of mine asked if I could help them create invitations for their wedding and I just jumped at the chance,” said Adrienne.

From there, she fell in love with the craft and continued designing custom wedding suites for more friends and referrals. This led to the start of her business, Admire Design in 2007.

“Since then, I’ve been designing custom wedding stationery for couples all over the world,” said Adrienne.

Admire Design is located in Broad Brook, CT and offers custom save the dates, wedding invitations, ceremony cards, table numbers, thank you cards, wedding signage and more.

“Admire Design is about creating a custom and cohesive feel for your wedding paper from start to finish. Every suite I create is developed as a collaboration between myself and my clients. I look at it as my job to help them showcase their style and personality, creating something truly unique for them,” said Adrienne.

Adrienne works with each client individually and helps them through the entire process of creating their custom wedding suite.

“So many of my clients have expressed that their wedding stationery has been one of the most enjoyable parts of their wedding planning,” said Adrienne. “It’s my goal for every client to have as simple and

straightforward an experience as possible so they can enjoy all the fun parts and I make sure no detail goes overlooked.”

PHOTO BY KENNETH COOPER FILMS

PHOTO BY SARAH MURRAY

According to Adrienne, wedding invitation planning usually begins about six to eight months ahead of the wedding, and save the date planning begins about a year out. She recommends even more lead time for destination weddings.

She said that having these extra months to plan allows time for more brainstorming, creativity and edits.

Since her start in the industry, Adrienne has seen many wedding stationery trends come and go. When she first started in 2007, Adrienne said she was designing invitations on shimmery and metallic papers and using bright colors, patterns, paper layering, rhinestones and buckles.

Now, she said that couples are focused on their invitations feeling more personal and organic. She uses a lot of softer, muted colors such as gray, navy and olive green, works on more traditional matte cotton paper and and even paints custom watercolors for her clients. Each invitation is one-of-a-kind and tailored to each individual couple.

As for designs that never change, Adrienne said the classic monogram is something she continues to see even after being in the industry for over 15 years.

Throughout her career, Adrienne has loved helping couples celebrate their own style.

“I don’t have one specific type of invitation or design that I offer because I really like to curate a suite based on my clients' style and inspiration. What’s really amazing is after all these years I have not created the same invitation twice. No couple is exactly alike, so why should their wedding invitations be?” she said.

Adrienne remains a dedicated artist and owner that works to guide each couple through the entire wedding suite process and ensure they feel supported each step of the way.

With Admire Design, each client is guaranteed a unique and beautiful outcome for their unique and beautiful big day.

THOSE INTERESTED IN ADMIRE DESIGN ARE ENCOURAGED TO VISIT THE WEBSITE AT ADMIREDESIGNLLC.COM TO SCHEDULE AN APPOINTMENT.

PHOTOS

FARMValley View

By Carolyn Noel special to weddings

Valley View Farm sits on the traditional and ancestral land of the Pocumtuc peoples in Haydenville, MA. In 1735, noted hunter and trapper John Miller of Northampton crossed into the area and built his home. Valley View Farm has remained a working farm, and now wedding event space, to this day.

Valley View Farm is owned by Suzy Fortgang and David Nehring who have helped it grow and expand over the years.

The farm produces maple syrup, honey, eggs, peaches, blueberries, hay, vegetables, herbs and more. They have an on-farm cider bar where they use their apples to produce hard cider and they have a full wedding event space and lodging.

According to Shannon Moineau, wedding coordinator and social media manager for Valley View Farm, anything that could be reused and repurposed during their expansion has been.

PHOTO BY NOVELLA PHOTOGRAPHY

PHOTO BY JULIA JANE STUDIOS

PHOTO

Both the main barn and ceremony space are made from salvaged antique barns and the tables and benches are made from repurposed materials.

Valley View Farms offers everything needed for a wedding. They have their own catering and bar team, they offer a full wedding venue and in-house wedding planning and they offer on-farm lodging for up to 22 guests.

The farm also remains diligent in its efforts to provide the most eco-friendly and green wedding experience possible.

"Our In House catering team uses 95 Percent locally sourced ingredients from our farm and surrounding farms. Our bar program uses herbs and fruit from our farm whenever possible. We really embrace all things farm to table," said Moineau.

Valley View Farm composts or feeds all food waste to their chickens and horses, uses only compostable utensils, plates and napkins,

uses green cleaning products and soaps and more.

They encourage their clients to use local florists or opt to use potted plants for decor and centerpieces.

“They’re not being wasted. You can enjoy them and use them for years to come and you can also give them away as favors,” said Moineau.

They also encourage guests to use seed and pollinator packets as wedding favors.

"We have used menus that had seeds embedded in them so you can actually plant the whole menu," said Moineau.

According to Moineau, there has been rising interest from clients wanting to have an eco-friendly wedding in recent years.

"

I would say that in the last year and a half people have really, really embraced more eco-friendly elements in their weddings, "

PHOTO

PHOTO BY ALN IMAGES

She said. I have noticed a lot of people started growing their own produce and being more mindful about their choices and the impact they make on the environment."

According to wedding website “The Knot,” green weddings are in fact on the rise. More than two-thirds of 15,000 site users said they planned to or did incorporate eco-conscious touches into their wedding.

Moineau emphasized how important taking steps to be environmentallyfriendly on the big day is.

“I think it’s really important because it helps the environment, it helps support local farmers and you’re using things that won’t just be wasted,” she said.

According to Moineau, they have a lot of people from big cities such as Boston and New York that book Valley View Farm for their wedding.

table food and realizing how much better fresh local produce can taste is something really special... I think that's something most people in big cities don't get to experience," she said.

For those interested in booking or learning more information about Valley View Farm, all pricing and details are available on their website at https:// www.valleyviewfarm.info/home. There is also a link to schedule a tour to view the venue in person.

Moineau recommends each couple allots at least eight months to a year to plan their wedding. She reiterated that Valley View Farm offers in-house planning and that their experts are prepared to help guide and give tips on having a more sustainable, green wedding along the way.

“We help with every step of the process,” she said.

"

I believe that having people on the farm, getting them thinking about where their food comes from, trying farm to

Touch ClassOF

By CORI URBAN special to weddings

Carmen Mason May once created a balloon sculpture of a Cowboy’s cheerleader for a gentleman’s birthday.

She has also created many classic spiral bal loon arches that can be used as an entry to welcome guests, mark the start and the finish of an event and enhance a cake table.

For May, CEO and certified event designer/ balloon artist at Touch of Class Balloons & Event Décor, creating with balloons is an art form she uses to create customized designs.

“Art was always a passion of mine; balloon design is an art form,” she said. “We can cre ate sculptured custom designs” in the form of letters, figures, people, buildings, flowers, etc.

Balloon designs often incorporate fabric, confetti, ribbon and vinyl.

Colorful balloon arrays with balloons ranging in size from 5 to 24 inches are popular.

“Balloons make people happy, and they can fill a lot of space,” said May, who does 1,2001,600 balloon creations a year; her busiest seasons are spring and summer when some

Balloon art is not only used to amuse children but also to catch the attention of adults at events or parties — or just driving by the customer’s home.

May was inspired to work with balloons 32 years ago with the arrival of her niece. “I wanted to fill her hospital room with bal loons, and a lightbulb went off [in her head] and I decided that’s what I wanted to do as a career: make every special occasion a little more special with balloons,” May said. “Then I realized that there was more to it than just bouquets — there were sculptures, designs arches and so many more art forms I could create with balloons. This began my love for balloon creations.”

Coming from a family of entrepreneurs, she began Touch of Class in 2011, the successor to her Balloons Unlimited business. “It was a hobby, and I realized … that I needed to move to the next level [of business] – that’s when we became Touch of Class.”

The business offers “quality visual aid,” she said, as well as well as the latest trends. “And we offer our customers ease in knowing that when they show up, we’ve taken their (balloon) vision and brought it to life,” May

of her balloon art is displayed outdoors.

said. “I always keep up with the latest trends of the industry,” and she attends two or more conferences a year to enhance her craft.

Touch of Class helps customers celebrate the beginning of life and all the things that hap pen in between; the business also decorates for celebrations of life.

“It is a blessing to be able to share my talent with my clients while transforming spaces into extraordinary places,” May notes.

She can create custom foam props, balloon sculptures, balloon bouquets, balloon arches and balloon walls for any occasion like wed dings, birthday parties, Bar Mitzvahs, Bat Mitzvahs, Quinceañeras, Sweet 16 parties, baby shower, baby gender reveals, galas and grand openings.

As for the most popular event that Touch of Class provides balloons for, May said it is hard to choose just one: “Helping create designs for all occasions is what’s popular to me.”

Balloons add a touch of class to an event by providing “a touch of amazing quality dis played with the clients’ vision in mind,” May said, adding that what she likes best about her work are “the pleased clients, happy smiles and gratefulness.”

She pointed out that there are safety precau tions customers need to be aware of: Never suck helium out of a balloon and keep bal loons out of the mouth of babies and small children.

During the height of the coronavirus pan demic, Touch of Class decorated for drive-by events and virtual events.

A look at the business’ Facebook page shows a variety of balloon displays including a “popcorn” arch for which yellow balloons rise out of red and white “popcorn boxes,” a bearthemed baby shower, a colorful Toy Story display, balloon décor for a LEGO-themed birthday party, unicorn balloon yard art and a Halloween “Hocus Pocus” fence display.

Pricing for balloon decor depends on the design’s complexity.

FOR MORE INFORMATION CONTACT MAY AT CARMEN@TOCEVENTDECOR.COM OR 413-657-1680. FIND LINKS TO SOCIAL MEDIA AT FLOWCODE.COM/PAGE/TOCBALLOONS.

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Cara Totman PHOTOGRAPHY

By Cori Urban special to weddings

Film and digital photographer Cara Totman shoots to document honest and nostalgic moments to help couples remember how they felt during their wedding.

“I think documenting honesty can be really hard within the wedding industry because you are capturing a highly curated event where people have put a lot of time and effort into creating the environment,” she said. “You also want to present the client with im ages that make them feel good and represent their best selves.”

Totman, of Holyoke, wants to make people feel comfortable during the formal portraits and hopes to create a space where they can experience real and honest emotion. “Some times that means yelling an embarrassing stor y about myself or asking them questions that I know will trigger an emotional reac tion,” she explained. “Being present at the event and trying not to force any particular feeling or moment is important for capturing a candid portrait. When you’re paying atten tion and tuned in, you’re able to know when a laugh is coming or when someone is hugging

a little longer than normal and there may be an emotional glance right after. There is a certain rhythm to people connecting, and being open to that is my job.”

She tries to operate out of pure instinct with her images, and she knows what she likes when she sees it. For her, a great photo is one that elicits feeling.

“Photographs are memories. Even with all of our devices and endless image consump tion, a good photograph can stop you in your tracks,” she said. “The best photographs cut through the sentimental clutter of our busy minds and lives and goes straight into the heart.”

Totman’s parents took a lot of photos in the ‘80s and ‘90s, and she enjoyed looking through family albums and her father’s film shots of hikes and plants; she wanted to cre ate such an archive for herself.

In high school, she took many photos with her Polaroid camera and liked her blurry land scape photos taken out the car window and portraits of her sisters and friends.

She has been influenced by John Dolan’s wed ding photography and Sally Mann’s portraits.

Instagram has been a source of inspiration; she likes to see how other people shoot wed dings and portraits.

Totman, a self-trained photographer, enjoys photographing objects and landscapes and does some commercial and lifestyle work “which is always a treat and a nice change of pace from events,” she said.

As a wedding photographer, she is seeing a “huge preference” for film as well as for Super 8 films and more classic and editorial styles.

But there are trends and then there are traditions. Most of her clients still value the ceremony, the coming together of their com munity; her typical client is looking for a bal ance of candid event photos and emotional, styled portraits.

“It’s so important to remember that your wedding day is an event. When we over-plan a shots list or try to control the day too much, we don’t leave room for those magic little mo ments of people genuinely connecting,” Totman said.

She does make recommendations to her clients to improve a photo, like tidying a space such as the room where the bride gets ready. “There are times where I may encour age someone to move a little or turn a certain way. But other than the formal portraits and family portraits, I try to document things as they are happening,” she said. “When

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thinking about the album as a whole, I want a balance of nice, clean portraits and some more emotional feeling ones as well.”

One of the most unique weddings she has photographed was a recent destination wedding in Melres, Portugal, where the venue provided incredible views, and the villa had some beautiful design from the ‘70s and ‘80s.

The most unique wedding photo she has taken was at a post-elopement swim the couple took in their wedding undies in her hometown of Knoxville, Tennessee. “I drove them in my minivan rental down to the quarry with some prosecco and cheese” and took the photos, Totman recalled.

She had an increase in requests to photo graph elopements during the coronavirus pandemic, but now she is busier than ever with full weddings. “I find that right now, people are really wanting to be around their

communities and to celebrate and party,” she said. “I think a lot of people ditched irrelevant or unnecessary traditions and are having more non-traditional weddings like destina tion weddings or smaller events.”

Totman’s favorite part of wedding photog raphy is the connection with her clients. “I’ve had the honor of photographing multiple family members’ weddings and their children when they are born. You are tied to your clients’ memory of the day forever, and I revere those relationships and connections,” she said.

The cost for wedding photo packages starts at $3,500.

FOR MORE INFORMATION, EMAIL CARA@CARATOTMAN.COM OR GO ONLINE TO CARATOTMAN.COM.

“I drove them in my minivan rental down to the quarry with some prosecco and cheese” and took the photos...

PHOTOS SUBMITTED

Smith &

Shannen & Paul

IT’S ALL IN THE DETAILS

DECEMBER 31, 2020

ALL PHOTOS FEATURED FROM THE SHANNEN AND PAUL WEDDING BY LINDSEY TOPHAM PHOTOGRAPHY

Names: Shannen Corrigan & Paul Brand

Ages: 27, 28

Occupations: Registered Nurse, Director of IPM

Ceremony: The Greenhouse at La Cucina di Hampden House, Hampden, MA

Reception/Caterer: La Cucina de Hampden House, Hampden, MA

Invitations: Minted

Flowers: Many Graces, Hadley, MA

Bride’s Dress: Lulu’s

Bride’s Shoes: Betsey Johnson

Groom’s Suit: The Black Tux

Cake: Creative Fondant Cakes

Engagement Ring: Blue Nile

Wedding Bands: Keegan’s Jewelers, Norwood, MA

Hair/Makeup: DaVinci Salon, Ludlow, MA

First Dance Song: “What Are You Doing New Year’s Eve?” by Nancy Wilson

Memorable Moment: Sparkler send-off

Theme: New Year’s Eve/Greenery

Best wedding advice: Enjoy every moment, even the stressful ones.

Honeymoon: Wyndhurst Manor & Club, Lenox, MA

Holly& Eric

IT’S ALL IN THE DETAILS

DECEMBER 18, 2021

ALL PHOTOS FEATURED FROM THE HOLLY & ERIC WEDDING BY SIMONE PLUS PHOTOGRAPHY

Names: Eric & Holly Torres

Ages: Eric: 30 years old, Holly: 26 years old Occupations: Eric: IT Systems Analyst at Brown Emergency Medicine, Holly: Optometry Student at MCPHS

Reception: Glen Manor House

Invitations: Gorgeous Invites & Stationery

Flowers: Floral Fixation

Bride’s Dress: Essence of Australia Style D3183 in Ivory from Kleinfeld Bridal

Bride’s Shoes: Blossom Embroidered D’Orsay Luxe from Pashion Footwear

Caterer: Glorious Affairs

Music: B-Sharp Entertainment Cake: Wright’s Dairy Farm & Bakery Bridesmaid Dresses: Emily in Butterscotch by Azazie

Rings: Providence Diamond Hair: Coco Salon

Makeup: Calma Salon

First Dance Song: “I Don’t Want to Miss a Thing” by Aerosmith

Memorable Moment: One moment I find incredibly special from our wedding day would be the first look I had with our dog, Shilo. As he was originally my dog that I brought into the relationship (though now he is definitely his dad’s boy), having a special moment between him and I before the ceremony was so special. His presence has gotten me through so many tough times in the last 13 years and to have him there during the happiest day of my life was truly everything to me. The moment from our wedding day that my husband and I both find the most special would be our private last dance.

Theme: Beauty and the Beast Christmas Wedding

Honeymoon: 1 week at Animal Kingdom Lodge in Walt Disney World, FL

Nicole & Corey

IT’S ALL IN THE DETAILS

FEBRUARY 7, 2021

ALL PHOTOS FEATURED FROM THE NICOLE & COREY WEDDING BY PINE AND BIRCH PHOTOGRAPHY

Names: Corey Lynch & Nicole Cheever

Ages: 31

Ceremony: Camp Aya Po, Somers, CT

Reception: To be celebrated at a later date

Flowers: The Tangled Grapevine, Palmer, MA

Bride’s Dress: Baltic Born

Bride’s Shoes: Franco Sarto

Photographer: Olivia Hall @Pine and Birch Photography

Groom’s Suit: Tommy Hilfiger

Cake: Bride’s Mom (Lori Cheever @Simple Delights Bakery)

Rings: Bride: Engagement ring- Bluboho, Wedding band- Furnari Jewelers

Groom: Malo from Furnari Jewelers

Hair: Cut & Color: Nicole O’Hare , Styling: Kiki Kelly

Makeup: Kiki Kelly

First Dance Song: “Just the Two of Us” by Grover Washington

Memorable Moment: Our favorite moment was standing on the frozen lake, laughing as the snow fell around us.

Engagement location: Grand Turk, Turks and Caicos

Best wedding advice: Don’t sweat the small stuff.

Honeymoon: Hawaii

Note from photographer: these two decided they wanted to elope. I became ordained to marry them to ensure it was kept as intimate as possible. They are a very laid back and nontraditional couple, so this was right up their alley.

Kaitlyn&Zachary

IT’S ALL IN THE DETAILS

JUNE 10, 2022

ALL PHOTOS FEATURED FROM THE KAITLYN & ZACHARY WEDDING BY STACEY COLTON PHOTOGRAPHY

Names: Kaitlyn & Zach

Ages: 29, 32

Occupations: Special Education Teacher, Construction Worker

Ceremony: Valley View Farm Reception: Valley View Farm Invitations: Etsy

Flowers: Floral Concepts by Tom

Bride’s Dress: The Wedding Embassy

Bride’s Shoes: Amazon

Caterer: Wheelhouse Farm Music: Darik and the Funbags

Wedding Planner: Teri from Valley View Cake: Bride's Grandmother

Bridesmaid Dresses: Birdy Grey Rings: Stephen Allen Jewelers

Hair: Brianne from Salon Breeze & Shannon from Blown Away by Shannon Makeup: Amber Romano & Ally Brown

First Dance Song: Forever & Ever Amen

Memorable Moment: Our dream for our wedding was for our guests to just have such a great time from start to finish. Looking out on the dance floor and seeing almost all of our guests (and a lot we would have never expected!!) on the dance floor, letting loose and having the time of their lives just made our night.

Best wedding advice: Don’t worry about the small details that don’t turn out how you wanted them to..you won’t even think about them on the day of! The best advice I received and can give is take a moment amidst all the chaos and sit with your significant other and just look at all of the people who came to celebrate with you..it is really the greatest and most loving feeling!

Honeymoon: Small getaway to the Cape & Maine

Jason&Keith

IT’S ALL IN THE DETAILS

OCTOBER 9, 2021

ALL PHOTOS FEATURED FROM THE JASON & KEITH WEDDING BY STACEY COLTON PHOTOGRAPHY

Names: Jason Hayes & Keith Claffey

Ages: 50 & 60

Occupations: Celebrity Hair, Wig & Makeup Artist & Nurse Practitioner – Spinal Cord Injury

Ceremony: Home

Reception: Home

Invitations: VistaPrint

Flowers: Snelgroves of Enfield

Music: Milestone Entertainment of New England

Wedding Planner: Kristie Gonzalvo & Jason Hayes

Cake: Giuseppinas Italian Bakery of South Windsor Rings: EXUMA -Provincetown, MA

First Dance Song: After All These Years by: Jim Brickman & Anne Cochran

Memorable Moment: my husband dancing the Mother & Son dance with my mom since we lost him mom decades ago.

Theme: Love is Love

Other/notes: Surround yourself with people who give as much joy to you as you give to them. Life is a blessing when you smile.

Best wedding advice: Enjoy the process of creating your day. Accept that not everything will be perfect but it will be exactly as it was meant to be.

Honeymoon: Our home with friends and family.

Elena&George

IT’S ALL IN THE DETAILS

JUNE 6, 2022

ALL PHOTOS FEATURED FROM THE ELENA & GEORGE WEDDING BY LINDSEY TOPHAM PHOTOGRAPHY

Names: Elena Huisman & George Bissias Ages: 31 & 44 respectively

Occupations: Philanthropic Project Manager & Research Professor, respectively

Ceremony: Mill 1 at Open Square

Reception: Mill 1 at Open Square

Invitations: Self designed, printed by Canva

Flowers: Passalongs Flower Farm, Florence, MA

Bride’s Dress: Bhldn

Bride’s Shoes: Steve Madden

Caterer: Seth Mias, Leeds, MA

Music: DJ Dee Kimble

Rings: Rebekah Brooks Jewelry, Northampton, MA

Hair: Serene Salon & Spa

First Dance Song: Unintentionally, Empire State of Mind

Memorable Moment: Too many to count! The last song of the night we convinced everyone to get on the dance floor. It was a moment we didn’t want to end.

Theme: Intimate and industrial with a touch of wildflowers.

Other/notes: We had a small wedding with about 45 of our closest friends and family. It was special to be able to spend meaningful time with everyone. Our vendors were spectacular – I couldn’t recommend everyone more.

Best wedding advice: At the end of the day, it is just a party with all your favorite people. Don’t let the details ruin it for you – no one will remember the center pieces; they’ll remember the connections and memories of being with friends and family.

Honeymoon: Patagonia, Chile

The Final Countdown

7 places to find a sweet fall treat!

Visit these local businesses this fall.

BLOSSOMING ACRES PUTNAM FARM

249 COLLEGE HWY

SOUTHWICK, MA 01077

(413) 569-3663

Blossoming Acres makes cider donuts year round. Their bakery offers a variety of fresh treats, breads, and more. Try their Autumn Harvest muffin made with pumpkin, apples, raisins, and cranberries. Check out their menu for more seasonal treats.

For more information visit: blossomingacres.net

TANDEM BAGEL CO.

95 ELM STREET

WEST SPRINGFIELD, MA 01089 (413) 363-0945

What's better than a warm cinnamon bun, a Caramel Apple Cinnamon Bun!

Tandem Bagel offers this specialty treat, along with a great variety of bagels, house whipped cream cheese, and coffee.

For more information visit: www.tandembagelco.com

VINNIE'S LITTLE ACRE

2 N MAIN STREET

WINDSOR LOCKS, CT 06096 (860)758-5083

Vinnie’s Little Acre has everything you need, including a sweet treat. Supporting local farms, Vinnie's has everything you need including produce, groceries, flowers, plants, and even a Deli! They carry fresh baked pies in large and individual sizes that are very popular this time of year. The best part is, their pies, cider donuts, and apple fritters sell year round!

WEST PARISH ORCHARD

1780 GRANVILLE ROAD

WESTFIELD, MA 01085 (413)562-4906

Everyone loves a cup of fresh apple cider this time of year. At West Parish Orchard, you can enjoy fresh apple cider while picking your own apples! Check out a variety of fresh baked pies, apple butter, homemade jam, and other gifts ‘n goodies that they have to offer.

For more information visit: westparishorchards.com

RANDALL'S FARM

631 CENTER ST.

LUDLOW, MA 01056

(413) 589-7071

At Randall's farm, you can watch fresh cider donuts being made every day! Try their seasonal Pumpkin Cream Cheese muffin, or their Apple Crumble pie.

For more information visit: randallsfarm.net

RED'S CAFE

108 CONGAMOND ROAD

SOUTHWICK, MA 01077 413) 374-7866

Stop by Red’s Café and try one of their specialty lattes! The All Hallows Eve Latte is made with pumpkin spice, chocolate, and cinnamon flavors. The Pumpkin King Latte is made with pumpkin spice, white chocolate, and brown sugar flavors.

Check out their menu for more fall lattes, coffee, and sweet treats! redscafesouthwick.com

CERRATO'S PASTRY SHOP

255 ELM STREET

WEST SPRINGFIELD, MA 01089

(413) 781-1139

Check out Cerrato’s Pastry Shop for fall pastries including Caramel Apple Cake, Autumn Brew Cake, Tipsy Pumpkin Cake, Pumpkin Pie Cheesecake, and Maple Cannolis. Cerratos now offers French Macarons with fall flavors such as Pumpkin Pie, Maple, and Caramel Apple.

For more information visit: cerratos.com