Suffield 350th Cookbook

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It was fun collecting recipes from Suffield people for the 350th Cookbook.  The impetus of the cookbook was a grant from the Connecticut Department of Agriculture to showcase Suffield’s farms, farmstands and farmer’s market.   Therefore, the majority of the recipes use produce, dairy and meat from the town’s farm to table resources.

These days, I mostly cook using recipes from strangers that I get from the internet.  But these recipes gave me a glimpse into the lives of people I know.  Some of the recipes were family treasures, often in memory of someone – a grandmother, mother or brother. Some sent me photos of recipes torn from long ago magazines and newspapers. People who moved away from Suffield also gave me recipes. Others gave me cookbooks published by Suffield churches and organizations from the 1950s, 60s and 70s. They brought me back in time.  But another recipe for a loaded turkey sandwich from student Liam Wright who won a school-wide cooking contest for it, brought me back into the present.  The 350th Cookbook is not a definitive cookbook but one made by neighbors willing to share.   I hope you enjoy the recipes as much as I have.  I have cooked quite a few for my family!  Here’s a sampling:

Corn Pancakes

Lucy Phillips whose family originally farmed the Bielonko property across from Thrall Avenue passed this recipe on to Harry Kozikowski’s mother who in turn passed it on to Harry who then passed it on to the Bielonkos who use their fresh corn to make this recipe.

The pancakes are delicious, hot or cold!

4 cups corn, uncooked

2 eggs

2 tsp sugar

1 tsp salt

2 tbsp melted butter

1/2 cup flour

1 tsp baking soda 

Mix all ingredients. 

Heat a lightly oiled grill or frying pan over medium high heat.

Scoop about a half-cup of batter to pour onto pan.

Brown on both sides.

Submitted by Kathy and Donna Bielonko, Bielonko Farms

D’Agata’s Fine Family Farm-Raised Pork Chops

Our favorite way to cook them…

Slather local honey on both sides of the pork chop.

Sprinkle with paprika, salt, thyme, and rosemary (fresh is best) on both sides.

Let sit for 30 minutes in the refrigerator. 

Heat a skillet (with a little olive oil) or grill at 350 degrees.

Cook for 10-15 minutes each side.

Flip again for 10 minutes, then turn down temperature to 300 degrees for 10-15 minutes or until cooked through.

Don’t overcook.

Submitted by Elizabeth D’Agata, D’Agata’s Fine Family Farm.

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