The Catskills Farm to Table Cookbook, Revised Edition: A Guide to Cooking Fresh & Local - Courtney Wade

Over 100 farm-fresh recipes from New York's most popular destination - The Catskills. \nThe Catskills region of New York State has a long-standing farming heritage, dating back centuries. In recent years, it has become a popular destination for weekenders seeking an escape from city life--eager to enjoy fresh air and farm-fresh foods. The Catskills Farm to Table Cookbook, Revised Edition brings this experience to your kitchen. \n \nFrom vegetables and fruit, to meat, dairy, wild game, and foraged foods, all take center stage in this cookbook, now featuring new recipes and photos including mouthwatering recipes such as: \n \n \n\n \n- Cast Iron Ribeye with Ramp Butter \n- Rhubarb Crisp Bars \n- Ricotta Fritters with Strawberry Sauce \n- Spring Chicken and Herb Biscuits \n- Raspberry Ice Cream Sandwiches \n- Stuffed Squash Blossoms \n- Braised Ham Hocks with Squash and Sweet Corn Polenta \n- Apple Cider Doughnuts \n- Roasted Leek Fettuccini \n- And many more. \nThe Catskills Farm to Table Cookbook also captures the true essence of the Catskills food scene through contributions of recipes from top restaurants and farms in the region such as Buck Hill Farm, Barbers Farm, Horton Hill Farm, Crystal Valley Farm, Scrumpy Ewe Cider, Solinsky's, Phoenicia Diner and more.