All posts by sophie

Brave the elements–it’s worth it

About a month ago, this little gem arrived in my inbox from Farmer John at Camps Road Farm. This is too good not to share.

I know what you’re thinking, and you’re right

How’s that for a click-baity email subject line? I’m two cups of coffee in and I cannot help myself.

I know what you’re thinking, “It’s cold and rainy outside, I want to stay inside and be snuggly.” Well, if you’re not thinking it, I know I certainly am. But then picture this:

The temperature is dropping down to 5 degrees tonight after the 50 degree yesterday. There’s freezing temps, black ice, and frigid winds in the forecast. It’s ok though because this morning you went to the New Milford Farmers’ Market and you’re roasting a chicken from Camps Road Farm.

Your house is full of the comforting aroma of roasted goodness. The temperature in your house is that much more comfortable with having the stove on. As you sit and enjoy the glass of beer you got from Kent Falls Brewing Company you dream about eating the pickles you got from Mountain View Farm, and the potatoes and spinach you got from Fort Hill Farm.

You can’t wait for dinner so you take the edge off by dipping bread from Wave Hill into hummus from Riverbank Farm. Dinner hasn’t even happened yet and already you’re looking forward to the steak and eggs you’ll have for breakfast tomorrow from Happy Acres and Kimberly Farm.

What I am saying here is, food is joy. There are a collection of people who have made it their job to make sure you get that happy feeling in your belly. We would love to see you this morning.

New Milford Farmers’ Market
East Street School
50 East St. in New Milford (right on 202 near CVS)
From 9 – 12:30

While this is a shameless plug for the market, I hope you enjoyed the picture I painted here. I certainly enjoyed writing it. It’s time to go pack the van. I hope to see you soon.

Farmer John

Indeed John, your vivid imagery certainly motivated me to get out and brave the elements! While I have enough local food stores on hand to get through nearly the entire winter, I still like to get out there and see what the farmers have for us in the winter. But damn, it was cold! Thanks John for getting me out of my comfort zone to get some more fixins for comfort foods.

See you at the New Milford Farmers Market.

Local Thanksgiving 2017

The 2017 edition of the annual posting of my Thanksgiving menu and food sources.



Chicken Soup (recipe) from chickens from Stuart Family Farm and Camps Road Farm. Carrots from Riverbank Farm. Celeriac, onions/leeks, parsnip, garlic, and parsley from Fort Hill Farm. Parsley from Wild Carrot Farm. Celery,  brown rice, small bowtie pasta, and Parmigiano Reggiano: not local.

Main Course



Sorry for missing so many photos. The pies looked the same last year.

The printed menu has errors, which are corrected in this post.

Cod Cakes and Sauce

I made some cod cakes for Christmas Eve and used a sauce from a different fish cake recipe. It was a hit with the family, particularly since the cod cakes had no bread inside. Here are the recipes.

The Cod Fish Cakes are from a user named DRAGON11 at

2 large potatoes, peeled and halved
1 lb cod fillets, cubed
1 tbsp butter
1 tbsp grated onion
1 tbsp chopped fresh parsley
1 egg
3 tbsp oil for frying

  1. Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
  2. Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
  3. Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
  4. Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

The sauce is a Dijon Tartar Sauce from a user named chia2160 at Mix the following ingredients together and refrigerate.

1/2 cup mayonnaise
3 tbsp chopped onions
3 tbsp pickle relish
2 tbsp lemon juice
2 tbsp Dijon mustard

I used a homemade green tomato relish and homemade country Dijon mustard.

Local Thanksgiving 2016

At long last…
the posting of the menu and sources for Thanksgiving 2016.




Chicken Soup (recipe) from chickens from Stuart Family Farm. Carrots, celeriac, onions/leeks, garlic, and parsley from Fort Hill Farm. Served with brown rice or small bowtie pasta: not local.

Main Course