Cookbooks are always welcome gifts for the home cook, providing us with new inspiration when we get stuck in a rut. With more home cooks choosing to eat local-in-season, a cookbook that serves up recipes using native ingredients is sure to be a winner. Celery root remoulade, rosemary turnip ratatouille (recipe below!), baked pumpkin, winter day rice, apple soup and carrot bran muffins are a few of the seasonal recipes that author Emily Brooks offers readers in her cookbook, Connecticut Farmer & Feast.
Author Emily Brooks will be signing copies of Connecticut Farmer & Feast at The Winter Farmers Market at Norfield Grange this Saturday, December 17, from 11 am until 1 pm. The Norfield Grange is located at12 Good Hill Road in Weston and there is plenty of free parking.
Connecticut Farmer & Feast introduces readers to Connecticut’s agricultural bounty and those passionate individuals – Connecticut’s farmers and producers – who toil endlessly to bring us our food. The book tells the stories of more than forty of Connecticut’s devoted farmers and artisan food crafters who proudly produce Connecticut’s vegetables, fruits, meats, cheeses, and other food items found at farm stands, farmers’ markets, and top restaurants throughout the Nutmeg State. Emily Brooks tells their stories in elegantly written profiles, showcasing lives rich in both food and history. In addition she includes up to three individually created recipes to feature each producer’s specialty foods. The result is a heartfelt invitation into the lives of Connecticut farmers and the foods they produce through a labor of love.
At the Winter Farmers’ Market at Norfield Grange, families can defy winter while purchasing farm fresh fruits and vegetables, honey, maple syrup, goats milk cheese and yogurt, handmade soap and body products, natural beef and pork, wild-caught seafood, eggs, baked goods, prepared foods, and more. Visit the Crafters’ Corner, and check some items off your last-minute holiday shopping list with beautiful hand-knit hats, hair accessories, boxwood wreaths and trees, live orchids, custom drawings and paintings, and much more. The Market is open every Saturday, from 10am to 2pm (closed Christmas Eve and New Year’s Eve) at the Norfield Grange, 12 Good Hill Road in Weston.
About the Author
Emily Brooks is the founder of Edibles Advocate Alliance (ediblesadvocatealliance.org) and the founder and director of Bridges Healthy Cooking School. Brooks nurtures social entrepreneurs who support local agriculture, sustainable farming, and sustainable food systems as a business consultant. She is the creator of Buy Local Connecticut and is a regular local food and sustainability expert on National Public Radio. She lives in Woodbury, Connecticut.
This healthy and flavorful recipe from Connecticut Farmer & Feast was reprinted with permission and is an excellent make-ahead dish when you’re expecting a crowd. It’s also a smart way to prepare several days’ worth of vegetables for a busy family.
Joe Gazy’s Rosemary Turnip Ratatouille
From Gazy Brothers Farm, Oxford, CT
• 1/3 cup minced rosemary leaves
• 3/4 teaspoon dried lavender
• 3 cloves garlic, sliced
• 2 teaspoons orange zest
• 2 teaspoons sea salt
• 1/3 cup extra virgin olive oil
• 3 Tablespoons fresh lemon juice
• 3 Tablespoons fresh orange juice
• 3 pounds carrots, halved and sliced
• 3 pounds turnips, diced to the same size as the carrots
1. Preheat the oven to 350°F. With a mortar and pestle or in a blender, blend the rosemary, lavender, garlic, orange zest, and sea salt to a coarse paste. Transfer to a small bowl and blend in the olive oil, lemon juice, and orange juice.
2. Pour the mixture over carrots and turnips that have been placed in large (16×9 inches) roasting or casserole dish. Toss to combine. (Note: Lots of air space is necessary for browning, so if the vegetables are piled too high and too deep, use two roasting or casserole dishes as needed, baking them together. Use sheet trays if desired.
3. Bake for at least 2 hours, stirring occasionally to rotate the turnips and to ensure browning on all sides. Roast until carrots and turnips have released their juices and are brown and starting to crisp. Serve warm.
Note: This marinade is brilliant with lamb, duck, pork, quail, turkey, or beef. Will marinate up to 3 pounds of food. Marinate meat for at least 12 hours and up to 3 days.