Page 41 - North Haven Magazine Issue 25 Autumn 2022

Kim Brockett and her Mammoth Donkeys visit the dinner. Area farmers supplied their tractors for the event. Photo by Irene Cowern. Kim Brockett’s llama and Mammoth Donkeys visit for dinner. Photo by Sally Brockett

Tractor Display
The farm tractor display was another interesting feature
of this event. Years ago, North Haven was a rural town
with a variety of types of farms. There were quite a few
dairy and vegetable farmers, and several horse farms,
however, most have succumbed to urbanization. After
the era of using horses and mules for farm work, trac-
tors became the work horses in the fields. The tractor
display was dominated by red International Harvest-
er Farmalls, starting with cub through full-size field
workhorses. Gerald Adinolfi displayed five tractors
from his collection and three relatives brought several Walt Brockett discusses woodworking in his shop. Photo by Sally Brockett
more. Frank Bumsted supplied two more, and the sole
green John Deere was provided by Walt Brockett. Jill DeChello. Ladies from the Historical Society and
the Daytime Gardeners baked 150 personal size loaves
of zucchini bread, so each guest had a take-home gift.
The dinner concluded just as the sun was setting with
a beautiful sunset.
The members of the North Haven Historical Society
and the Daytime Gardeners thank all those who con-
tributed in many ways to make this a fun and enjoyable
event. The proceeds will assist with funding the com-
munity projects sponsored by these organizations.

Items ready for the raffle Photo by Irene Cowern.

The Food
Of course, the dinner was the main feature and guests
enjoyed courses prepared by local chefs. Chef Steven
Allegra, owner of CT Chowder Company, and Steven’s
Mom, Janice, provided the delicious corn chowder,
which started the dinner. The soup course was fol-
lowed by a delightful appetizer of zucchini boats with
a spinach stuffing, prepared in the Colony Diner by
Erik Celik. The main course, a wonderful bowl of Pas-
ta Primavera with marinated chicken, was prepared by
Chef Steven Stellato, owner of Stellato’s Deli. The final
course was a delicious peach bread pudding baked by Tables ready for guests. Photo by Ann Clark.

NorthHavenMag.com 41