When Connecticut native and Fairfield County local, Madison Vitale emailed her three sisters with the idea of starting a food-centric Instagram account in 2015, she had no idea @sistersnacking would take off the way it has. With their distinct and thoughtful approach, the sisters have developed an authority that is both authentic and trustworthy. They have built a reputation for being honest and fair. Their genuine love of food; and appreciation for all the hard work that goes into the establishments they spotlight; comes through in every reel they post.
Madison has also started focusing on her own Instagram account, @madi.snacks, where she showcases her love of cooking from her own kitchen. Her amazing French butter “push present” post went viral. (What a hubby!) She has also been taking her followers on a tour of some of the best food and local gems around Fairfield County. We caught up with Madison at one of her favorite spots, Little River Farm in Fairfield to talk food, cooking and her love of shopping local.
FLM: When did your love of food begin?
Madison Vitale: I was also a total Food Network kid. In middle school, I started watching Diners, Drive-Ins and Dives, I always credit Guy Fieri…as well as Giada and The Pioneer Woman. I would watch marathons and got really into trying restaurants, cooking and making huge meals for my family. By high school, I was going to the market to make dinner for everyone. I’d come home and make a feast.
FLM: What does good food mean to you?
There’s something about it that brings a visceral joy. When you eat something amazing, and now because of what I do, you understand the thought and passion that went into making it, it’s really exciting. I also think food that’s simple and done right is better than all the fuss with too much going on. When you can really taste the ingredients, that’s when food is at its best.
FLM: What do you love to cook?
We make a lot of pasta, my Italian husband loves that—and chicken cutlets are another favorite. One of our most viral recipes is a roast chicken. I did a fall version with tons of vegetables, ripped-up sourdough that gets crispy in the chicken fat, and a sizzling herb oil. It all comes together almost like a gravy. It’s one of those recipes where I thought, “Wow, that really worked.”
FLM: What’s your an easy tip for aspiring home cooks?
More butter, more salt! I think people are sometimes afraid to really season their food. There are simple ways to make every ingredient shine, whether it’s properly seasoning your tomatoes, dressing your lettuce, toasting your bread and brushing on garlic or adding a little butter.
FLM: You’re a big fan of farmers markets and farm stands. What draws you to them?
I love the people behind them. You meet people who are incredibly passionate about what they do—whether it’s growing fruit or mushrooms. Every person at the market has a story, and I love that. There are so many cool vendors at all these markets. I don’t think people realize how many farmers markets and farm stands there are around here.
FLM: What do you look for when you’re shopping?
What’s in season. I think it’s perfectly fair to ask a farmer, “What are you growing right now thats really good?” or “ asking what’s their favorite? A few weeks ago, OJ (from Little Rivers Farm) at the Fairfield Farmers Market told me about Jamaican spinach. I probably never would have grabbed it on my own, but he explained how it was different and how they prepare it. I put it into a simple pasta with garlic and treated it almost like broccoli rabe. It was really good.
FLM: Do you shop with a meal in mind, or let the market inspire you?
I’ll usually have a meal in mind if I’m excited about making or filming a recipe. Otherwise, I’ll just buy what we like. We keep our meals pretty simple, maybe a sweet potato, rice and whatever vegetable is in season.
FLM: What are some of your favorite local discoveries?
My favorite thing to do is to go to Easton and I farm stand hop there. Finish at Shaggy Coos because you get dairy there. I also love their Maple Milk. I actually started drinking whole milk because of them! Sherwood Farm brings in cherries from a farm in Glastonbury and they have a great high quality mozzarella. Sport Hill Farm is also wonderful….There are just so many great local places to discover.
For more great recipes and all things local follow @madi.snacks and @sistersnacking for the best in Instagram. And be sure to check out
Be sure to visit Little River Farm this fall for their in-season produce, including lettuce, squash, beets and pumpkins, along with farm-fresh eggs. Their small but special apple orchard is also open for picking, with a variety of apples and plenty of room to enjoy the experience without the big crowds.
Open seven days a week, 8 a.m.–6 p.m., through November. For the most up-to-date info follow @littleriverfarmct.