| DECEMBER 17, 2011 -- Westonites will have the chance to meet chef Emily Brooks during this week’s Winter Farmers' Market at the Norfield Grange.
Brooks will be on hand to sign copies of her cookbook, “Connecticut Farmer & Feast,” which introduces readers to Connecticut homegrown foods and farmers. Brooks will share stories about the state’s rich farming history as well as recipes.
Brooks is also the founder of Edibles Advocate Alliance and is the founder and director of Bridges Healthy Cooking School. She is also the creator of Buy Local Connecticut and is a regular local food and sustainability expert on National Public Radio.
She will be at the market from 11 a.m. to 1 p.m. Saturday, December 17. The event is free to the public. The Norfield Grange is located at 12 Goodhill Road.
Here is a recipe sample from Brooks’ book “Connecticut Farmer and Feast,” courtesy of the Norfield Grange:
Joe Gazy’s Rosemary Turnip Ratatouille
From Gazy Brothers Farm, Oxford, Conn. / 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
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.
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.
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 three pounds of food. Marinate meat for at least 12 hours and up to three days. |
