HEADLINES

Chef Emily Brooks of the Edibles Advocate Alliance will be signing Connecticut Farmer & Feast at The Winter Farmers Market at Norfield Grange!

 

Connecticut Farmer & Feast Book Signing
WHEN:  11-1 PM, Saturday, December 17, 2011
WHERE:  Norfield Grange, 12 Good Hill Road, Weston, CT 06883

Emily Brooks will be on hand to sign Connecticut FARMER & FEAST a revolutionary new cookbook that will introduce readers to Connecticut's agricultural bounty and those passionate individuals - Connecticut's farmers and producers - who toil endlessly to bring us our food. Meet more than 40 of Connecticut's devoted farmers and producers who proudly produce Connecticut's "locally grown" produce, meats, cheeses, and other food items featured in farm stands, farm markets, and top restaurants throughout the Nutmeg State. Chef 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 that feature each producer’s specialty food. 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 our 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, Weston, CT 06883.

About the Author

Emily Brooks is a revolutionary new face of the local food and sustainable agriculture movements. Founder of Edibles Advocate Alliance (ediblesadvocatealliance.org) and the founder and director of Bridges Healthy Cooking School, Chef Emily nurtures social entrepreneurs who support local agriculture, sustainable farming, and sustainable food systems. 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.


Connecticut Farmer & Feast
By Emily Brooks
ISBN 978-0-7627-6145-6 • $19.95 • Paperback • 224 pages • June 14, 2011
Globe Pequot Press
www.globepequot.com  / www.ediblesadvocatealliance.org

For press inquiries, please contact: Lyn Kimberly, Market Master 
203-226-8233
This email address is being protected from spambots. You need JavaScript enabled to view it.  
http://www.wintermarket-ct.com
 
Below is a sampling of the flavorful recipes found within the pages of Connecticut Farmer & FeastRecipes and images are available for reprint upon request.

Joe Gazy’s Rosemary Turnip Ratatouille
From Gazy Brothers Farm—Oxford, CT / Serves 6-8


Marinade
·               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

Vegetables
·               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 (16x9 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.

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