Connecticut Farmer and Feast: Harvesting Local Bounty

Connecticut Farmer and Feast: Harvesting Local Bounty

by Emily Brooks

Publisher: Globe Pequot Press

Publication Date: June 2011

Buy on Amazon

Featured Recipe: Cato Corner Farm Blue Cheese Roasted Brussels Sprouts

Meet fifty of the passionate farmers who proudly contribute the locally grown produce, meats, cheeses, and other food items featured in farm stands and top restaurants throughout the Nutmeg State. Connecticut Farmer & Feast: Harvesting Local Bounty is a labor of love a heartfelt invitation into the lives of Connecticut farmers and the magic they produce from the soil.

With sumptuous full-color photos and elegantly written profiles throughout showcasing lives rich in both food and history this book carries the added bonus of up to three individually created recipes featuring each producer’s specialty food. Connecticut Farmer & Feast serves as a memento of food experiences for visitors as well, offering a guide, a reference, and a friendly introduction for anyone who wants to put a face to their food—and understand where their food is from and how it was produced.

Emily Brooks is a revolutionary new face in the local food and sustainable agriculture movements. Founder of Edibles Advocate Alliance 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 (NPR).

Cooks&Books&Recipes Editors’ Notes:

Unfortunately, we live nowhere near Connecticut, which means I’m unable to sample the locally grown produce, meats, and cheeses featured in this cookbook. If you do live in the area, you’re in luck with this guide. But all of us can look for locally grown foods wherever we live. And luckily for us, we can cook with the recipes created just for this cookbook.

For an opportunity at harvesting local ingredients, head to your local farmers market and try this recipe for blue cheese roasted Brussels sprouts

Web talk on Connecticut Farmer and Feast: Video of Emily Brooks cooking Henry Killam’s Corn Chowder (with recipe)