Connecticut Farmer & Feast

(WTNH) - Connecticut FARMER & FEAST is a revolutionary new cookbook by Emily Brooks 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.

Upcoming book signings

June 11th, Lyman Orchards @10am
June 12, Barnes & Noble in Milford @ 2pm
June 14, Main Farmington Library @ 7pm
June 15, RJ Julia @ 7pm

Fort Hill Farms Lavender Spice Rub
SERVES 4
2 tablespoons white or black peppercorns
1 tablespoon fennel seeds
2 tablespoons dried lavender flowers
2 small cloves garlic
3 teaspoons sea salt
3 tablespoons fresh thyme leaves
1 tablespoon extra virgin olive oil
2 teaspoons maple syrup

1. In a spice or coffee grinder, coarsely grind the peppercorns, fennel seeds, and lavender flowers.

2. Using a mortar and pestle, pound the garlic and sea salt into a paste. And thyme, and continue pounding into a paste. Add olive oil, maple syrup, and the ground spices. Mash into a thick, flavorful paste.

3. This spice rub works perfectly with 3 to5 pounds of chicken, pork, beef, or lamb. Rinse and dry your meat, and then rub it all over with the spice mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, preferably overnight. Proceed to the grill, or sear the meat on all sides before roasting in the oven. Always allow meat to rest at room temperature for at least 15 minutes after cooking.

Deerfield Farm Macaroni & Cheese
SERVES 4
2 cups whole milk, plus more as needed to thin sauce 4 tablespoons melted butter
2 cups diced yellow summer squash
31⁄2 tablespoons all-purpose flour
1⁄4 teaspoon salt
1⁄2 cup shredded cheese
Pepper to taste
4 cups shredded fresh spinach
6 cups cooked pasta
Salt and pepper to taste

1. Warm milk in a small saucepan over low heat until hot but not boiling.

2. In a separate heavy-bottomed saucepan over medium heat, melt butter and sauté the summer squash until tender, about 2 minutes. Remove from heat and whisk in flour, stirring constantly for about 2 minutes. Do not let the flour brown.

3. Add 1⁄4 cup of the hot milk and whisk vigorously with a wooden spoon. Repeat, adding more milk and scraping the roux from the sides of the pan. Return the pan to a very low heat, and slowly stir in the remaining milk.

4. Raise the heat to medium-low. Add the salt and cook, stirring constantly, until the sauce thickens to a consistency of thick heavy cream, about another 8 to 10 minutes. Remove pan from heat, and whisk in pepper and cheese. If necessary, thin the sauce with more milk.

5. Add fresh spinach to a colander. Drain freshly cooked pasta into that colander over the fresh spinach. Combine spinach and pasta and the cheese sauce in a serving bowl. Stir to combine. Serve warm.