An arugula and peach salad was among the offerings at Chuck & Augie's during Farm-to-Chef Week, a statewide celebration of Connecticut agricultural produce. Photo by Gail Merrill
An arugula and peach salad made with locally grown ingredients was one of the offerings at Chuck & Augie's restaurant this week. Chuck & Augie’s teamed up with UConn's Spring Valley Farm to celebrate Farm-to-Chef Week, a statewide celebration of Connecticut's agricultural produce that runs through Oct. 2. Photo by Gail Merrill
