The Connecticut Farm Table Cookbook: 150 Homegrown Recipes from the Nutmeg State (The Farm Table Cookbook), by Tracey Medeiros, Christy Colasurdo
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The Connecticut Farm Table Cookbook: 150 Homegrown Recipes from the Nutmeg State (The Farm Table Cookbook), by Tracey Medeiros, Christy Colasurdo
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From Connecticut’s seafood shacks to its 4-star farmhouse restaurants―locavore recipes and more
The Connecticut Farm Table Cookbook brings home cooks a stellar collection of 150 delicious recipes from the Nutmeg State’s celebrated chefs and the dedicated farmers, fishers, ranchers, foragers, and cheese makers they partner with to create dynamic New American and New England fare. This is the best of regional and farm-to-table cuisine from food producers and purveyors whose commitment to sustainability and quality is evident in everything they do.
As consumers have demanded more locally grown foods, more organics, and foods with fewer additives, the locavore movement has taken hold across the U.S. Every state and region has their own unique products and their own version of healthful, wholesome, innovative cuisine. The Connecticut Farm Table Cookbook showcases delectable specialties that the state’s growers and chefs are creating using local microgreens, heirloom lettuces, sunchokes, ramps, quail eggs, Burrata, bison, chevre, heritage-breed pork, oysters, and more. Recipes are presented clearly and are easy to follow; they utilize ingredients that are readily available no matter where you shop.
Along with mouthwatering recipes and beautiful photography you’ll be treated to fascinating profiles of food producers, chefs, and restaurants. This celebration of Connecticut’s healthy, sustainable food scene is a collection to savor and return to again and again.
100+ Color photos The Connecticut Farm Table Cookbook: 150 Homegrown Recipes from the Nutmeg State (The Farm Table Cookbook), by Tracey Medeiros, Christy Colasurdo- Amazon Sales Rank: #382752 in Books
- Brand: Medeiros, Tracey/ Colasurdo, Christy
- Published on: 2015-06-08
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .90" w x 8.00" l, .0 pounds
- Binding: Paperback
- 328 pages
Review
- "In their introduction to the book, Medeiros and Colasurdo write, "It's a beautiful thing to tour one's own state and discover a thriving green foods scene in every corner, with pick-your-own operations; rustic roadside farm stands and clam shacks; community-centered farmers' markets in the cities and suburbs; and gorgeous farms, vineyards, and orchards." (Having grown up in Connecticut, I have fond memories of picking blueberries, apples and peaches at nearby farms)... - Yankee Magazine
- "For me, The Connecticut Farm Table is a model to which other cookbook/travelogue hybrids should aspire." - Cooks & Books & Recipes
- "Not only do you get a broad cross-section of foods, the recipes vary greatly, from simple, easy-to-toss-together dishes, to ones requiring both time and some kitchen skills." -Accidental locavore
- "What delights me most about The Connecticut Farm Table Cookbook is its splendid localness. I know and have visited a lot of the farms and restaurants featured in the book. What's that? You don't live in Connecticut? So you think this book holds nothing for you? Nonsense." - Leite's CULINARIA
- "It digs deep into Connecticut's rich agricultural history and food production while engaging in conversations with the Nutmeg state's farmers, artisans and chefs, telling the story through lively profiles and raw and engaging photos." - Venu Magazine
- "This book makes me want to engage with all of the resources. Go to Connecticut, book in hand, rent a car and explore." - Pen & Fork
- "Each page introduces you to a farm, their life, what they do, how they got started and then shares a delicious recipe." - Hip Foodie Mom
- "What I really love most about this stuffing -- and what I think makes it stand out -- is the roasted root vegetable mixture. Rutabaga, beet, carrot, onion, garlic, fresh rosemary, and fresh sage are roasted with a little olive oil and honey before going into a buttered baking dish with the rest of the stuffing ingredients." -The Kitchn
From the Author My inspiration for writing these books has always been the desire to promote community wellness by growing food in a healthy responsible way. This has been my message in each of my books and a lifelong purpose. Every person that has been featured in my cookbooks has deeply inspired me by the work that they do. Their dedication and strong commitment to preserving their state's agricultural way of life through the support of the local food culture is truly amazing. Writing The Connecticut Farm Table Cookbook has given me the joyous opportunity to connect with many of the Nutmeg State's hardworking farmers, chefs, and food producers. Their passion for what they do shines through in their strong commitment to preserving Connecticut's agricultural way of life by supporting the local food culture. The catch phrase, "Buy Local," has become the mantra of both farmers and chefs. Knowing that there is a conscious effort on the part of the consumer to maintain a healthier lifestyle, the Connecticut food scene is evolving, embracing the virtues of local, organic, seasonal, and sustainable ingredients." - Tracey Medeiros For me, writing The Connecticut Farm Table Cookbook was a labor of love inspired by the rich agricultural bounty available in all parts of my home state of Connecticut. For one year, I traveled the state from end to end--from the tony, four-star restaurants dotting Fairfield County's Gold Coast to the ancient oystering beds in Groton and along the Shoreline, to the picturesque farms and wineries in Litchfield County, and to the clam shacks, roadside stands, pick-your-own orchards, and berry farms. In the end, I found Connecticut's rich farming traditions thriving. Along the way, I enjoyed meeting and profiling each of the chefs and growers and chefs in the book, and convincing them to share their stories and recipes with us, and to allow us to photograph them at work. I was inspired to bring these stories to life through profiles that offer insight to the people behind the foods. These farmers, chefs and food purveyors often work from sunup to sundown to bring us fresh, locally farmed goodness that is quintessentially Connecticut, keeping the state's best regional food traditions alive. -- Christy Colasurdo
About the Author Tracey Medeiros is a food writer, food stylist, and recipe developer and tester. She writes "The Farmhouse Kitchen: A Guide To Eating Local" column for Edible Green Mountains Magazine. Medeiros is also the author of The Vermont Farm Table Cookbook (The Countryman Press) and Dishing Up Vermont (Storey Publishing ) honored as 2010 National Indie Excellence Awards Finalist and 2009 Best Books Award Finalist (USA Book News). She travels regionally as a guest cooking instructor sharing her commitment to the sustainable food movement while providing skillful cooking demonstrations. Christy Colasurdo is the former Special Sections Editor at New York Magazine, an award-winning writer, and co-founder of a company delivering wholesome foods from small Vermont farms to customers' front doors. Colasurdo writes regular features for Westport, Fairfield Living and other regional magazines, and is a contributor to CTbites.com, the definitive guide to the CT food scene. She is also the author of Restaurant 2000 and Bar Excellence (Rizzoli). She lives in Westport, CT, with her family, and serves on the Board at Wakeman Town Farm & Sustainability Center.
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Most helpful customer reviews
1 of 1 people found the following review helpful. CELEBRATE the Farms and Farmers of CT. DELICIOUS and BEAUTIFUL By Michael L. Burnett The Connecticut Farm Table Cook Book by Christy Colasurdo and Tracey Medeiros celebrates the life and passions of Connecticut farms and farmers. As an East Coast person growing up across the Long Island Sound from tis great state in New York I was fascinated to learn more about these great people and to learn more about how to cook, prepare, and enjoy farm life and the amazing foods grown on them. From vegetable to live stock; supporting a local farmer is an important part of Americana and gives this young country of our tradition to learn from and follow.I can easily see these dynamic authors doing a similar book for other states (selfishly I would love to see them do one for Long Island who also has amazing farmers, farms and vineyards).The Connecticut Farm Table Cook Book is beautifully written and photographed. The stories and recipes that are shared are interesting, exciting to read and make one want to go out an shop locally or at least to eat better and use more produce in their lives. It has everything for all the home cooks, foodies, organics, etc.… But to me the most import important part of this wonderful book is the excitement in which the two authors share the stories of the Farmers and making the recipes interesting and easy to follow. The recipes are also geared to small families, not like the cookbooks of the past whose recipes are for 6-12 people. My husband and I love the portions that are offered and as the frustrated chef I enjoy not having to deconstruct a recipe to suit a two-person household.I have personally not tried every recipe yet but I do have lots of favorites so far and as a foodie and someone who loves to feed people I am fully enjoying The Connecticut Farm Table Cook Book. But one of my favorites is The “Chicken Ginger-Stir Fry” on page 192 is one of the simplest and freshest meals I have had in a long time. So simple, yet using simple FRESH ingredients lets you enjoy all of the flavors within in it. This recipe is from the CT Farms, LLC.This cookbook also highlights some of Connecticut’s most dynamic chefs. When I travel I usually plan my vacations and trips around food. Drives my husband crazy. But when I go somewhere new I want to be emerged in the culture and food and the people preparing them are a big part of learning about where you are visiting. This cookbook is a food travels dream for learning everything they need to know about he great state of Connecticut. I will definitely be using this when I plan to travel to se family now in Connecticut on my next visit. The possibilities are endless, the information is on point and the food is wonderful. Congratulations to Christy Colasurdo and Tracey Medeiros on tis wonderful cookbook celebrating Connecticut, its farms and farmers and honoring the history of that great state.Click here now and buy this book. You will not be disappointed.
1 of 1 people found the following review helpful. A Fresh-from-the-Farm Travelogue with Recipes By Cooks&Books&Recipes This cookbook is as much about the people behind the food as it is about the food. Medeiros and Colasurdo tell the stories of the family farms, farmstands, bakeries, butcheries, vineyards, cheesemakers, and other food sources across the state. What I like best about the cookbook is that every recipe comes from one of the food sources, restaurants, or chefs highlighted here. And let’s not forget the recipes! If you, like me, are getting just a bit tired of hearing the phrase “farm-to-table,” The Connecticut Farm Table Cookbook will restore your faith in its original meaning. Starlight Farm’s Kale Salad with Sour Cherry Vinaigrette; Chilled Pea and Leak Soup with Salmon Gravlax and Pickled Shallots; Autumn Pasta Sauce of Cauliflower and Apples; Skirt Steak over Roasted Butternut Squash, Rainbow Swiss Chard, Topped with Caramelized Onions; Macerated Summer Fruit Tart – the common denominator? Fresh-from-the-producer ingredients. But this is so much more than a cookbook: it is also a very comprehensive travel guide. The photo is our version of Artisan Italian Sausage, Onion, and Kale Frittata.
1 of 1 people found the following review helpful. text and recipes are really wonderful. I highly recommend this book if you are ... By Christine A. Droney I purchased a book for myself and have given four more as gifts. The photographs, text and recipes are really wonderful. I highly recommend this book if you are looking for a very healthy way to eat and fabulous recipes.
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