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The F.R.E.S.H Report: A New Chapter in Local Sourcing – Our Partnership with Sardilli Produce & Dairy (Part 1 of 2)

Hey everyone!

As many of you know, building stronger relationships with local farms and producers is mission-critical of what we do at The Farmer’s Cow® Calfé. So today, we’re really excited to sit down and further expand on a recent update. About two months ago, we officially partnered with Sardilli Produce & Dairy, a third-generation family-owned distributor right here in Hartford. This isn’t just another supplier relationship for us — it’s a significant and thoughtful step forward in our long-term goal of creating an even stronger, more reliable local supply chain across Connecticut. Like us, they’re deeply rooted in this state and genuinely care about supporting family farms. Their commitment to quality and relationships with local growers’ lines up perfectly with our mission and vision. This partnership gives us better access to fresh seasonal produce and specialty items while helping more small farms and artisans get their products onto plates across the region. We’ve always believed that when family farms do well, our whole community does better, in fact, we believe its paramount. This new collaboration feels like another way we can live out that belief — supporting farm viability, improving consistency, and bringing more of Connecticut’s best to your table — alongside an incredible partner to accomplish that goal. We’ll dive deeper into what this means for you in Part 2 next week — including some of the exciting things we’re already working on for the menu. In the meantime, we just wanted to make sure we shared the news with you in case you missed it — because you’re the reason we keep pushing to do better. Your support and feedback mean more to us than you probably realize. Real Farms. Real Food. Real F.R.E.S.H.

We’ll see you soon at the Calfé. Drop in and say hi — we’d love to hear what you think!

The F.R.E.S.H Report: New Seasonal Specials & Menu Enhancements – Built from Scratch with Care

Welcome back to The F.R.E.S.H Report from The Farmer’s Cow® Calfé. As spring arrives in Connecticut, our kitchen team has been hard at work developing and refining menu items that deliver real flavor, honest value, and the fresh, from-scratch quality you deserve. This season’s updates reflect months of thoughtful R&D — testing recipes, sourcing the best ingredients, perfecting techniques, and ensuring every item offers generous portions and genuine satisfaction without compromise. Here’s what’s new and improved on the menu right now: Crispy Chicken – A Major Upgrade We’ve taken our chicken cutlet and elevated it into something absolutely game-changing! Using NAE (No Antibiotics Ever) chicken that’s free of added growth hormones, we’ve developed a new crunchy panko crust seasoned with a signature house blend. The result is a crispy, juicy chicken that delivers excellent texture and flavor in every bite. It’s a standout everywhere — on sandwiches, salads, or as standalone for those chicken tender lovers — a true home run that maintains the high value our guests love and the flavor burst to back it up! Açaí Bowls – Fresh, Nutrient-Rich & Bright Our new Açaí Bowls feature Açaí Roots Premium Organic açaí as the base, topped with crunchy granola clusters and fresh chopped fruit. We finish each bowl with a light drizzle of local honey from Shooks Apiaries in Storrs, CT. It’s a vibrant, feel-good option that’s perfect for breakfast or a lighter midday meal — packed with real ingredients and made fresh daily. Bruschetta Bites – Crispy, Fresh & Irresistible These bite-sized appetizers start with air-fried mozzarella coated in our Italian-style breading and seasoned with our Farm House blend. Each piece is topped with freshly sliced tomatoes, fragrant basil, and a touch of balsamic vinaigrette, all served on a crispy artisan sourdough toast point. They’re bright, savory, and made entirely from scratch — a perfect shareable or starter. Nutella Liege Waffles – Decadent Yet Fresh Our signature pearl sugar Liege waffles are made from scratch dough and loaded with fresh strawberries and bananas, then finished with a generous drizzle of rich Nutella. It’s an indulgent treat that still feels balanced thanks to the quality fruit and house-made waffle base. Guests are loving this one as a breakfast special or sweet wrap up to a yummy meal with a friend. Carrot Cake Cookies – A Delicious New Favorite We’re also excited to introduce our newest cookie special: the Carrot Cake Cookie. Made from scratch with warm spices and fresh carrots, each cookie is filled with a rich, creamy house made cream cheese frosting center. It’s the perfect balance of soft, spiced cookie and tangy-sweet filling — a comforting treat that feels like a slice of carrot cake in cookie form. The Thought Behind Every Item Every new and enhanced item on our menu goes through the same careful process: research, testing, tasting, and refinement by our dedicated kitchen team. We focus on using raw, high-quality ingredients everywhere possible, building flavor layers from scratch each day rather than relying on pre-made components. The goal is constant — deliver extraordinary value through generous portions, tasty honest ingredients, and the kind of care that turns a good meal into a memorable one. These specials also reflect our ongoing commitment to expanding local and artisan partnerships. From the honey in the Açaí Bowl to future opportunities we’re developing with more Connecticut farms and producers, we continue working toward an even stronger farm-to-table connection while keeping quality and value front and center, and exciting limited time offers coming soon! We’re proud of the work our team has put in, and even more excited for you to try these new offerings. Whether you’re stopping by for a quick lunch, a family breakfast, or something to share, we hope these seasonal specials bring a little extra freshness and joy to your visit. Real Farms. Real Food. Real F.R.E.S.H. Have you tried any of the new items yet? Drop a comment on our social media posts or tag us on when you do — we’d love to hear what you think! See you soon at The Farmer’s Cow® Calfé in Mansfield or Berlin.

The F.R.E.S.H Report: Value in 2026 – Why Quality Comfort Food Still Wins (And How We’re Delivering It)

Welcome back to The F.R.E.S.H Report from The Farmer’s Cow® Calfé—our series exploring the real stories behind food, farming, and community dining through the lenses of Food, Responsibility, Education, Security, and Home. In 2026, value is the conversation that never stops in fast-casual dining. With budgets tighter and choices everywhere, guests are asking one simple question: “Is this meal worth it?” The answer isn’t about the lowest price on the board—it’s about what you actually receive for the money: taste, portion, freshness, satisfaction, and the feeling that your dollars are doing something meaningful. Fast-casual pricing has converged more than many realize. A combo from a popular national chain can easily run $12–$18 (or more with add-ons and upgrades), while quality fast-casual meals like ours often land just $2–$3 higher for noticeably better ingredients, scratch preparation, and a more impactful experience. The gap has narrowed, and for many diners, the upgrade feels like a no-brainer when the quality is real. Just this week, Elizabeth Rodgers, a patron at the Calfé left this review, “A wonderful experience! My dad and I went for lunch on a Wednesday. It was nicely crowded (not packed) with what we think was a local networking meeting. I got the BLT which was awesome; the sourdough was delicious, the bacon flavor totally came through and the lettuce was nice and crisp. My dad got the Crispy Chicken Bacon which was also superb; the ciabatta was soft and warm, the chicken was juicy, and the tangy honey mustard sauce he chose was nicely sweet and tangy. We also got shakes (mint chip and raspberry chocolate truffle) that were creamy and delicious; the house made whipped cream was also incredible! I felt the $34.99 we paid for everything was reasonable, especially for high quality local ingredients; they make a huge difference. Looking forward to eating here again!!” What “Real Value” Looks Like in 2026 Diners today want clarity: they’ll pay more when they understand exactly what they’re getting. Industry trends show guests prioritizing: - Generous, satisfying portions that actually fill them up - Fresh, high-quality ingredients with visible care behind them - Meals that deliver both comfort and a sense of goodness (no guilt, no shortcuts) - A welcoming atmosphere that feels worth the visit When those boxes are checked—value becomes obvious. How We Deliver Extraordinary Value at The Farmer’s Cow® Calfé We believe value comes from doing things the right way, not the cheapest way. Here’s what that looks like on our menu every day: - Scratch-made daily — Soups simmered from scratch, house-made oven-roasted & crispy chicken, batters mixed fresh, grilled cheeses assembled with care. Almost everything is prepared on-site so flavors are brig

The F.R.E.S.H Report: What Diners Can Do – Simple Ways to Support Local in Connecticut (Part 3 of 3)

Welcome back to The F.R.E.S.H Report from The Farmer’s Cow® Calfé. Over the last two posts in this mini-series, we’ve covered why local sourcing continues to matter in 2026 and introduced some of the Connecticut farms and artisans we’re proud to partner with. Today, in the final part, we focus on you—the diner—and how everyday choices can make a real difference in keeping family farms viable and communities strong. Supporting local doesn’t require grand gestures. It’s about small, consistent actions that add up over time. Here are practical ways to get started (or keep going!) right here in Connecticut. 1. Choose Farmer-owned, Local-Focused Spots When You Eat Out - How to do it: Next time you’re deciding where to grab breakfast, lunch, or a quick bite, look for farmer-owned restaurants, cafés, or diners that highlight Connecticut ingredients or farms on their menu, website, or signage. Places like The Farmer’s Cow® Calfé are easy to spot because we call out our partners and mission. * Why it helps: Your meal directly supports family farms and artisans and keeps money circulating locally. One visit at a time strengthens the entire system. 2. Ask About Ingredients and Share What You Learn - How to do it: When you’re at a restaurant or café, simply ask your server or the owner: “Is this honey local?” or “Where do you source from?” Most places are happy to tell you. If you love something made with Connecticut honey, jelly, or produce, snap a quick photo and share it on social media—tag the restaurant and the farm/producer if you know them! * Why it helps: Questions drive transparency and build connection. Sharing spreads the word, encouraging more people to seek out the same items and supporting those producers. 3. Shop at Farmers’ Markets, Farm Stands, and CSAs - How to do it: - Visit a nearby farmers’ market (many run year-round or seasonally) and buy directly from growers—pick up honey, vegetables, or baked goods. - Stop by a farm stand on your way home or during a weekend drive—look for signs that say “CT Grown.” Our partners at Fort Hill Farms run a year-round farmstead in Thompson, CT! - Join a CSA (Community Supported Agriculture) program: search online for CSAs near you, sign up for a share (often weekly pickup), and enjoy a box of seasonal produce. * Why it helps: Every purchase puts money straight into the hands of family farmers, helping them plan and stay viable season after season. 4. Pick Up Local Products at Grocery Stores and Specialty Shops - How to do it: - Look for the “CT Grown” or “Local” labels in your grocery store—grab Community Snacks kettle chips, Craftsman Cliff Roasters coffee, Shooks Apiaries honey, Foxon Park sodas, Nomads Garden tea, or some delicious KD Crop jelly! * Why it helps: These everyday buys support local producers year-round and keep shelves stocked with Connecticut-made goods. 5. Attend Farm Events, Dinners, and Open Houses - How to do it: - Follow local farms and organizations on social media or check event listings on ct.gov or farm websites for farm dinners, harvest festivals, open houses, or pick-your-own days. - Buy tickets to a farm-to-table dinner or sign up for a farm tour—many are family-friendly and affordable. * Why it helps: These events let you meet farmers, taste their products, and see firsthand the care behind the food. They often benefit local causes and strengthen community ties. The Bigger Picture Each of these steps—whether it’s asking a question, stopping at a farm stand, or sharing a photo—helps keep family farms operating and viable. It circulates money within Connecticut, preserves farmland, creates jobs, and ensures fresh, high-quality food stays accessible for everyone. At The Farmer’s Cow® Calfé, this is the core of our model: we continue building on two years of progress, always seeking new local partnerships to expand our offerings and become an even stronger supporter of Connecticut’s family farms and artisans. We have exciting developments underway that will bring more incredible local producers to our menu—and we’re grateful for guests who help make that possible by choosing local whenever they can. Thank you for following this mini-series. Whether you’re a regular at our locations in Mansfield or Berlin, or just discovering us through these posts, we’re honored to be part of your Connecticut food story. Real Farms. Real Food. Real F.R.E.S.H. If you’re a local farmer, grower, or artisan with something special to share or a partnership in mind, we’d love to hear from you—reach out anytime. See you soon at The Farmer’s Cow® Calfé. Stay tuned for more reports!

The F.R.E.S.H Report: Behind the Scenes – Spotlight on Our Local Partners (Part 2 of 3)

Welcome back to The F.R.E.S.H Report from The Farmer’s Cow® Calfé. In our ongoing series, we’re exploring what makes food meaningful—grounded in Food, Responsibility, Education, Security, and Home. Last time we looked at why local sourcing remains a top priority in 2026. Today, in Part 2 of this mini-series, we shift the focus to the people and places behind it: some of our current local partners who help bring fresh, high-quality ingredients to your plate. At The Farmer’s Cow® Calfé, local isn’t just a checkbox—it’s about building real relationships with family farms, small producers, and artisans right here in Connecticut. These partnerships allow us to offer better-tasting, higher-quality items while supporting the viability of the community and those who serve it. We’re always looking to expand these connections, and we have a significant partnership in development that will open the door to even more amazing local farms and makers in the coming months. For now, here’s a closer look at some of the folks we’re proud to work with or have sourced from recently. Craftsman Cliff Roasters – Norwich, CT A micro-batch coffee roaster in downtown Norwich, Craftsman Cliff Roasters brings the same care and craftsmanship we value in our own kitchen. Their small-lot roasting process delivers rich, balanced flavors that pair perfectly with our breakfast plates and daily coffee service. Supporting a local roaster like this keeps quality high and strengthens the regional economy—one fresh cup at a time. KD Crop Farms – Chaplin, CT This woman-owned, Kelly Caisse, family-run farm in Chaplin grows a variety of vegetables, fruits, and more, but what we’ve been particularly excited about is their delicious house-made jellies and jams. We source these from them to add natural sweetness and flavor to our sandwiches and signature items. Their small-batch approach—using seasonal fruit and vegetables—fits perfectly with our scratch-kitchen philosophy, bringing authentic, high-quality accents to the menu. Foxon Park Beverages – East Haven, CT A Connecticut classic since 1922, Foxon Park produces traditional, family-made sodas right here in East Haven. Their crisp, nostalgic flavors (like their signature birch beer or cream soda) complement our milkshakes and comfort-food lineup. Partnering with a long-standing local bottler like this lets us offer beverages that feel authentic to the region and support a multi-generational business. Shooks Apiaries – Storrs, CT Dominic “DJ” Shooks and his family run this beekeeping operation on Wormwood Hill Road, producing raw, local honey and related products. Their honey adds natural sweetness and depth to our offerings—whether stirred into some delicious tea or drizzled over an exciting new seasonal special (coming soon!). Working with a dedicated beekeeper like Shooks helps preserve pollinator health and keeps pure, unprocessed sweetness on our shelves. The Nomads Garden Tea Company – Windham, CT Hand-blended, small-batch loose-leaf teas made with premium fair-trade ingredients, crafted right in Windham. Their thoughtful blends bring variety to our hot and iced tea selections, offering guests a cozy, high-quality option that feels special. It’s another example of how local artisans elevate the everyday experience. Blue Hills Orchard – Wallingford, CT This family-owned orchard on the northern slope of Sleeping Giant has been growing apples (and peaches) for generations. During peak season, their crisp, flavorful varieties were used in our season Autumn specials. Sourcing from orchards like Blue Hills means we’re using fruit that’s harvested at the right moment, close to home, and full of the taste only local can deliver. Community Snacks – Old Lyme, CT This Old Lyme-based company makes simple, flavorful chips with clean ingredients—Non-GMO, gluten-free, and full of that classic crunch. What sets them apart is their “Chipping In & Giving Back™” mission: they donate 10% of profits to fight hunger through partnerships with Connecticut Foodshare and local food banks. It’s a perfect example of how a CT brand can deliver great taste while making a real difference in our communities. You’ll find their chips as a great side or grab-and-go option alongside our sandwiches and comfort classics. These are just a few of the partnerships that make our menu possible. Each one reflects our ongoing commitment: source the best quality from the closest practical geography, then prepare almost everything from scratch in-house. We’re a true scratch kitchen—making sandwiches, soups, batters, and more daily—and our goal is to be fully scratch-made by year’s end. As we continue to grow, we’re actively seeking more opportunities to bring in local produce, specialty items, and artisanal goods from Connecticut farms and producers. Why These Relationships Matter Partnering with local farms and artisans isn’t just about ingredients—it’s about Responsibility to the people who grow our food, Security for family operations in an uncertain market, and Education for all of us about where meals really come from. It creates a stronger sense of Home in every visit and ensures the Food we serve is as fresh and flavorful as possible. Thanks for reading. In Part 3, we’ll wrap up with practical ways diners can support local in CT and how we’re planning to keep expanding our partnerships. Real Farms. Real Food. Real F.R.E.S.H. See you soon at The Farmer’s Cow® Calfé in Mansfield or Berlin. If you’re a local farmer or artisan with something great to share, we’d love to connect. info@farmerscowcc.com

The F.R.E.S.H Report: Why Local Sourcing Remains a Top Priority in 2026 (Part 1 of 3)

Welcome back to The F.R.E.S.H Report—our ongoing series from The Farmer’s Cow® Calfé, where we explore meaningful shifts in food, farming, and community dining. F.R.E.S.H stands for Food, Responsibility, Education, Security, and Home—the pillars that shape everything we do, rooted in over 20 years of family farming heritage right here in Connecticut. In our inaugural post, we introduced the series and highlighted some of the broader trends influencing how people eat out in 2026. Today we begin a three-part mini-series focused on one enduring priority: local sourcing. According to the National Restaurant Association’s 2026 State of the Industry and culinary forecasts, local sourcing continues to rank as a leading trend among operators and guests alike. It’s not about chasing headlines—it’s about delivering better-tasting meals while helping keep family farms viable and communities strong. Why Local Sourcing Holds Strong in 2026 Diners today want to know where their food comes from, and operators are responding by building closer relationships with nearby growers and producers. The emphasis on local isn’t new, but in 2026 it’s gaining even more traction for practical reasons: - Superior freshness and flavor — Ingredients harvested or produced closer to home often reach the kitchen at peak quality, resulting in noticeably better taste and texture. * Support for family farms — By prioritizing regional suppliers, restaurants help sustain small-scale agriculture, preserving jobs, land use, and rural economies in places like Connecticut. - Reliable supply chains — Shorter distances mean fewer disruptions from long-haul logistics, giving operators more control and consistency. * Community connection — Eating local creates a sense of place and shared pride—diners feel they’re part of something tangible that benefits their neighbors. This focus aligns perfectly with a growing desire for authenticity and transparency in dining. For us, it’s not a marketing angle; it’s the foundation of our model. Our Approach at The Farmer’s Cow® Calfé We’ve built The Farmer’s Cow® Calfé around a commitment to quality ingredients, supporting local farms & artisans, and supporting the family farms that make our brand possible. Our dairy heritage is central—we started as dairy farmers, and that legacy informs our dedication to fresh, high-quality products—but our strength extends beyond the broader promise: source the best available within the closest practical geography, then prepare almost everything from scratch in-house, and never stop improving upon that process. We’re a true scratch kitchen. Our soups, chicken, batters, and many other items are made daily on-site with quality ingredients and attention to detail, and the list will continue to grow. Where we rely on larger distributors (for items not yet available from ultra-local sources), we select the highest-quality options from the nearest feasible regions. Over the past two years we’ve steadily expanded our local partnerships, and our goal is to become 100% scratch-made by the end of this year—continuing to refine what we’ve built while pushing toward even greater self-sufficiency and quality control. We’re always looking to grow these relationships. Whether it’s additional produce, specialty cheeses, breads, or other artisanal goods from local farms and makers, we’re actively seeking ways to bring more local excellence to the menu. In fact, we have a significant partnership in development that we believe will open doors to many more amazing local farms and artisans in the months ahead. These steps aren’t just about variety—they’re about strengthening the viability of family farms like ours and creating a more connected food system. What This Means for You When you dine with us, you’re participating in something straightforward and meaningful: enjoying made-from-scratch comfort food while directly supporting the people who grow and produce it. That grilled cheese, that milkshake, that fresh salad—they’re all part of a model designed to keep family farms thriving, ensure consistent quality on your plate, and foster a sense of home in every visit. Local sourcing in 2026 is about real viability for farmers, reliable quality for operators, and honest, flavorful meals for guests. At The Farmer’s Cow® Calfé, we’re proud to live that every day—and we’re committed to doing even more. Thanks for reading. Stay tuned for Part 2: “Behind the Scenes: Spotlight on Our Local Partners,” where we’ll share stories from the farms and people who help make our menu possible. Real Farms. Real Food. Real F.R.E.S.H. See you soon at The Farmer’s Cow® Calfé in Mansfield or Berlin.

Welcome to The F.R.E.S.H Report

Welcome to The F.R.E.S.H Report — our new series here at The Farmer’s Cow Calfé, where we share what’s fresh, meaningful, and worth knowing in the world of food, farming, and community. F.R.E.S.H stands for Food, Responsibility, Education, Security, and Home — the five pillars that guide everything we do. Real Farms. Real Food. Real F.R.E.S.H. As we kick off this series, we wanted to start with a look at the bigger picture: what’s shaping how people eat out right now, and why places like ours — locally-focused, farmer-owned, and deeply connected — feel more relevant than ever. What the Industry Is Saying About 2026 Across reports from the National Restaurant Association, industry analysts, and conversations among operators, a few clear themes are rising to the top for this year: - Local sourcing continues to lead as the number one trend. Restaurants are highlighting ingredients from nearby farms to emphasize freshness, build stronger community ties, and show real commitment to sustainability. * Comfort foods are having a major moment. Think hearty soups, melts, and creamy dairy treats — that bring nostalgia and a sense of warmth without being overly complicated. - Value is non-negotiable. With ongoing cost-consciousness, people want quality meals that feel worth it — generous portions, reliable satisfaction, and honest pricing rather than just the lowest number on the menu. * Health and wellness are evolving. It’s less about strict “diet” foods and more about naturally nourishing choices: protein-rich options, gut-friendly ingredients, and meals that simply make you feel good. These aren’t just buzzwords from big reports. They reflect real shifts in what families, workers, and neighbors are looking for when they decide where to eat. How This Connects to Us At The Farmer’s Cow® Calfé, we’ve aren’t chasing trends — we’ve been building into this for six years – following the compass of a farmer-led brand, The Farmer’s Cow®, with over 20 years of caring for cows and their community neighbors all along the way. - Our menu is filled with local ingredients and artisan partnerships, and the list is growing each day, responsibly built to support the land and the people who work it. * Classics like our grilled cheeses, hearty soups, breakfast specials, milkshakes, and newly launched house-made crispy chicken are pure comfort food — the kind of dishes that feel like home, made with ingredients you can trust. - We focus on real value: fresh, made-to-order meals at prices that respect your wallet while never cutting corners on quality or portion. * Our menu leads the wellness conversation — rich in protein, calcium, and high nutrient-dense produce — and tasting AMAZING! We are creating home everywhere we go—where a Calfé visit or a carton of our milk feels personal because you know your support goes to the farmers you trust. We are turning tables into gathering spots, sponsoring local teams, building education, hosting harvest festivals, and charity events — because relationships beat transactions. Security is keeping family farms thriving. With The Farmer’s Cow®, you’re not a customer—you’re part of the family and living out the mission. Looking Ahead in The F.R.E.S.H Report This is just the beginning. In future posts, we’ll dive deeper into each pillar: - Stories from the farm and our local partners - Simple explanations of why fresh matters for health and wellness - How supporting local agriculture strengthens our community and food supply - Behind-the-scenes looks, and community highlights - And more! We’ll also keep an eye on what’s happening in fast-casual dining, share what we’re seeing in Connecticut, and highlight small ways we’re all adapting to a changing world — always grounded in real farms and real food. Thanks for being here as we launch this series. Whether you’re a regular at one of our locations in Mansfield or Berlin, or just stopping by online, we’re glad you’re here with us. Real Farms. Real Food. Real F.R.E.S.H.