Keifer’s Kettle Korn, Green Eggs, To Market

The aroma of freshly popped kettle corn is mouth-watering - even when it's 15 degrees out.

It’s January in Connecticut. There’s snow on the ground and it’s about 15 degrees outdoors.

Time for Keifer’s Kettle Korn, owned by Raina Spaziani, to fire up the kettle and pop up a batch at the Coventry WinterFresh Farm Market.

While other vendors are indoors at Coventry High School, the “poppers and baggers” of Keifer’s are bundled up and doing a brisk business as market-goers enter and exit.

“It’s addictive” is part of their tagline, and they aren’t kidding.The aroma wafting on the cold air draws people who quickly choose a flavor (or not) and munch as they walk on. (After tasting a sample on the drive home, I’ll admit it’s crunchable and quite delectable.)

To get a preview of what’s going to be there, sign up for the weekly farm market newsletter, produced by Winter Caplanson, owner of Sleepy Moon Soaps.

Hungry for visual color and fresh foods, not to mention some people-watching? The place to head is Coventry. Market hours are Sunday, 11 a.m. to 2 p.m., at CHS, 78 Ripley Hill Rd.

Sample tidbits are offered for those trying to choose between products. The interaction with other market-goers is spontaneous. For a knitter (yes, I love to knit), the colorful scarfs and sweaters and hats being worn throughout the event also serve as inspiration.

Gary Durant of Fabyan Sugar Shack located in Thompson tipped us off to his sugaring operations upgrades and we made a note to make a visit. A jar of maple sugar topping for morning oatmeal was a must-have and came home with me. Pure maple syrup in all sizes are available, too.

There’s green eggs (naturally colored, check them out) along with jars of tempting glass jars filled with dill pickles and an array of relishes and toppings grown and created by KD Crop Farms of Chaplin, owned by Kelly and Derrick Caisse.

Beltane Farm of Lebanon offers goat’s milk yogurt and cheese – look for their tiny stuffed mouse in the center of the wheel of cheeses sampler. (The yogurt is wonderful – creamy and delicious – I sampled spoonfuls with fruit Sunday evening.)

Hurricane Farm of Scotland, owned by Chris and Erica Andrews, had a table laden with slabs of bacon, free-range eggs, beef and pork products, along with mug wraps made from felted wool. The farm’s kielbasa is created from cuts of heritage pork and grass-fed beef, made without nitrates.

Meriano’s Bake Shoppe stuffed breads seem quite popular – only one was left on a big tray as I looked over the black and white cookies, but chose the cheddar and chive scone.

Tina McKim of Colchester owns Salmon Barn, a design studio. Her hand silk-screened colorful prints are worked up into sturdy canvas bags, pillows, hats and useful carry-with-you items. (See a sample of her work at www.salmonbarn.etsy.com).

Many other vendors are in attendance. Wave Hill Breads of Wilton and the tempting stack of artisanal breads.
Hydroponic tender greens such as watercress and edible flowers are grown organically by Perry Hack of Two Guys from Woodbridge, who also plans to be at the Wooster Square Farmers’ Market (all outdoors) in New Haven on Saturday, Jan. 16, 10 a.m. to 1 p.m. at Russo Park, corner of Chapel Street and DePalma Court. For additional dates for New Haven, visit www.cityseed.org.