Prior to Kimberly Ragosta and her brood living on more than six acres of land with a river running through it, back when writing and publishing a cookbook was just a distant dream, and before three of her five children were born, the now-author was an egg washer at Pat’s Pastured in East Greenwich. The experience would shape her understanding of how important it is to sustain and uplift a local food system.
“It wasn’t until 2021 that I had a great idea,” shares Ragosta. With a growing family and passion for cooking farm-fresh meals from scratch, she started reaching out to farmers to establish a symbiotic relationship, bringing home fresh meat and produce in exchange for recipe development. With the harvests, she would create and photograph recipes the farm could use on their websites, blogs, and social media. “This was a win-win for both of us and an amazing blessing to my family.”
Under the moniker of Little House in the Forest, Ragosta shares recipes and homesteading life on Instagram. Devising everything from creamy pasta with wild-hunted turkey to hearty stews and bakes, each meal features ingredients from Rhode Island fields and pastures. “I have always wanted to create a cookbook since I started developing recipes over 16 years ago,” she reflects.
This fall, the fruits of her labor reached bookshelves in the form of A Time to Gather, a whopping 560-page cookbook filled with over 500 farm-to-table recipes that Ragosta has developed over the years, published by Stillwater River Publications. “It was the hardest project I have ever worked on in my life, but I am so proud of the book that I have created,” says Ragosta. “I like nothing more than immersing myself in the local food community and sharing recipes with people.”
Follow @littlehouseintheforest on Instagram for more events, and find local retailers stocking A Time to Gather by visiting KimberlyRagosta.com.
From campfire cooking to everyday meals, Ragosta’s recipes span the gamut of farm-to-table feasting – and the perfect turkey is no exception. Here’s what will be cooking in the Ragosta household on Thanksgiving, followed by a game of football in the yard!
Additional materials: Twine, scissors, tin foil, and roasting pan
Note: A 15-pound bird took
about 3 hours in my oven, but
let the temperature of the meat
be your guide.
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