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Farm Fresh North Carolina: The Go-to Guide to Great Farmers' Markets, Farm Stands, Farms, Apple Orchards, U-picks, Kids' Activities, Lodging, Dining, Choose-and-cut Christmas Trees, Vineyards and Wineries, and More
by Diane DanielIn the first statewide guidebook of its kind,Farm Fresh North Carolina takes readers on a lively tour of more than 425 farms, produce stands, farmers' markets, wineries, children-friendly pumpkin patches and corn mazes, pick-your-own orchards, restaurants, bed and breakfasts, agricultural festivals, and more, all open to the public and personally vetted by travel writer Diane Daniel. Daniel's animated, knowledgeable recommendations will give food lovers, families, locals, and travelers the inspiration and resources they need to cut a fresh Christmas tree, pick a peck of apples, take a fall hay ride, sample wine from locally harvested grapes, or spend the night on a working farm. Sidebars offer information about the state's agricultural history, politics, and eccentricities, while twenty recipes gathered from North Carolina farmers, innkeepers, and chefs provide delicious ways to use the day's pickings. Emphasizing farms and establishments that are independent, sustainable, and active in public education and conservation, this delightful guidebook will help North Carolinians and visitors discover how the burgeoning farm movement has become a bridge between North Carolina's past and present. The publication of this book was supported by a grant from the Golden LEAF Foundation.
Farm Fresh Southern Cooking: Straight from the Garden to Your Dinner Table
by Tammy AlgoodFrom a Nashville TV and radio food commentator, local seasonal recipes highlighting the cuisine of the American south—includes photos.Is there anything better than a kitchen countertop spread with the spoils of a Saturday morning at the farmers’ market? Every trip yields some new assortment of old favorites and newfound treasures. Whether you shop with a list or purely on impulse, you’ll always find the true taste of home at the local farms, roadside stands, and produce markets in your community.These are the places that offer up the native flavors of the South and all its seasons. They are your portal to the fields, the waters, and the vines where your food is cultivated.Food personality Tammy Algood shares stories of the South’s most dedicated growers and culinary producers, and celebrates these experiences with delicious recipes that will enhance the natural flavors of your latest market haul.In Farm Fresh Southern Cooking, you’ll find delicious dishes including:Easy Crust Chicken Pot PieRevival Strawberry BreadPea-Picking SalsaSweet Potato and Shrimp ChowderParsnip and Tart Apple PureeSweet Cherry Dessert SauceFarm Fresh Southern Cooking is a collection of Tammy’s travels across southern states to find locally grown produce, herbs, farms, and farmers’ markets. Explore the recipes that Tammy offers to not only tempt your taste buds but also to expand your horizons with new fresh flavors you may not have ever tried.
Farm Fresh Tennessee
by Angela Knipple Paul KnippleThe first guidebook of its kind for the Volunteer State, Farm Fresh Tennessee leads food lovers, families, locals, and tourists on a lively tour of more than 360 farms and farm-related attractions, all open to the public and all visited by Memphis natives Paul and Angela Knipple. Here are the perfect opportunities to browse a farmers' market, pick blueberries, tour a small-batch distillery, stay at an elegant inn, send the kids to a camp where they'll eat snacks of homemade biscuits with farm-fresh honey--and so much more. Arranged by the three Grand Divisions of Tennessee (East, Middle, and West) and nine categories of interest, the listings invite readers to connect with Tennessee's farms, emphasizing establishments that are independent, sustainable, and active in public education and conservation.Sidebars tell how to find pop-up markets, showcase local food initiatives, and celebrate the work and lives of local farmers. Thirteen recipes gathered by the authors on their Tennessee travels offer farm-fresh tastes.
Farm Labor Struggles in Zimbabwe: The Ground of Politics
by Blair RutherfordIn the early twentieth century, white-owned farms in Zimbabwe were subject to large-scale occupations by black urban dwellers in an increasingly violent struggle between national electoral politics, land reform, and contestations over democracy. Were the black occupiers being freed from racist bondage as cheap laborers by the state-supported massive land redistribution, or were they victims of state violence who had been denied access to their homes, social services, and jobs? Blair Rutherford examines the unequal social and power relations shaping the lives, livelihoods, and struggles of some of the farm workers during this momentous period in Zimbabwean history. His analysis is anchored in the time he spent on a horticultural farm just east of Harare, the capital of Zimbabwe, that was embroiled in the tumult of political violence associated with jambanja, the democratization movement. Rutherford complicates this analysis by showing that there was far more in play than political oppression by a corrupt and authoritarian regime and a movement to rectify racial and colonial land imbalances, as dominant narratives would have it. Instead, he reveals, farm worker livelihoods, access to land, gendered violence, and conflicting promises of rights and sovereignty played a more important role in the political economy of citizenship and labor than had been imagined.
The Farm on the Roof: What Brooklyn Grange Taught Us About Entrepreneurship, Community, and Growing a Sustainable Business
by Anastasia Cole PlakiasThe founders of Brooklyn Grange, the world's largest green rooftop farm, share their inspirational story of changing the world through entrepreneurship. In their effort to build the world's first and largest commercial green rooftop farm, the founders of Brooklyn Grange learned a lot about building and sustaining a business while never losing sight of their mission--to serve their community by providing delicious organic food and changing the way people think about what they eat. But their story is about more than just farming. It serves as an inspirational and instructional guide for anyone looking to start a business that is successful while making a positive impact. In The Farm on the Roof, the team behind Brooklyn Grange tell the complete story of how their "farmily" made their dream a reality. Along the way, they share valuable lessons about finding the right partners, seeking funding, expanding, and identifying potential sources of revenue without compromising your core values--lessons any socially conscious entrepreneur can apply toward his or her own venture. Filled with colorful anecdotes about the ups and downs of farming in the middle of New York City, this story is not just about rooftop farming; it's about utilizing whatever resources you have to turn your backyard idea into a sky-high success.
Farm-Raised Kids: Parenting Strategies for Balancing Family Life with Running a Small Farm or Homestead
by Katie KullaLearn to raise tiny agriculturists with this insightful guide full of parenting advice and strategies for engaging kids in farm life while you're running your own homestead. In this first-ever book on the topic, author Katie Kulla offers her own hard-won wisdom, gleaned from more than a decade of raising kids while running a CSA farm with her husband. The book also features invaluable advice and insights from other farmer-parents and a wealth of practical tips and ideas for how to engage children on the farm—including activities for learning and play, and suggestions for how to enlist kids in chores and other farm responsibilities. Included are experiences and stories of diverse farm families encompassing a variety of identities and backgrounds across geographic locations, race and genders, family sizes, and farm scales, to represent the real face of farming today.
Farm Sanctuary: Changing Hearts and Minds About Animals and Food
by Gene BaurLeading animal rights activist Gene Baur examines the real cost of the meat on our plates -- for both humans and animals alike -- in this provocative and thorough examination of the modern farm industry. Many people picture cows, sheep, pigs, and chickens as friendly creatures who live happily within the confines of a peaceful family farm, arriving as food for humans only at the end of their sun-drenched lives. That's what Gene Baur had been told -- but when he first visited a stockyard he realized that this rosy depiction couldn't be more inaccurate. Amid the stench, noise, and filth, his attention was drawn in particular to one sheep who had been cast aside for dead. But as Baur walked by, the sheep raised her head and looked right at him. She was still alive, and the one thing Baur knew for sure that day was that he had to get her to safety. Hilda, as she was later named, was nursed back to health and soon became the first resident of Farm Sanctuary -- an organization dedicated to the rescue, care, and protection of farm animals. The truth is that farm production does not depend on the family farmer with a small herd of animals but instead resembles a large, assembly-line factory. Animals raised for human consumption are confined for the entirety of their lives and often live without companionship, fresh air, or even adequate food and water.Viewed as production units rather than living beings with feelings, ten billion farm animals are exploited specifically for food in the United States every year. In Farm Sanctuary, Baur provides a thoughtprovoking investigation of the ethical questions involved in the production of beef, poultry, pork, milk,and eggs -- and what each of us can do to stop the mistreatment of farm animals and promote compassion. He details the triumphs and the disappointments of more than twenty years on the front lines of the animal protection movement. And he introduces sanctuary. us to some of the special creatures who live at Farm Sanctuary -- from Maya the cow to Marmalade the chicken -- all of whom escaped horrible circumstances to live happier, more peaceful lives. Farm Sanctuary shows how all of us have an opportunity and a responsibility to consume a kinder plate, making a better life for ourselves and animals as well. You will certainly never think of a hamburger or chicken breast the same way after reading this book.
The Farm Table: [A Cookbook]
by Julius RobertsEnjoy the comforts of the English countryside with 100 seasonal recipes to savor throughout the year and thoughtful essays about living farm-to-table—from British chef-turned-farmer Julius Roberts.&“A heartwarming and uplifting book. The recipes are utterly gorgeous.&”—Nigel Slater&“Julius is a true artist and his talents are an inspiration.&”—Courteney CoxProfessionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius's outstanding recipes.Broken into sections based on the season, The Farm Table encourages cooking with seasonality in mind through scrumptious recipes to inspire joy and confidence in the kitchen.Recipes include:• Fall: Braised Pumpkin with Sage and Hazelnuts; Plum and Fig Leaf Jam• Winter: Chicory Tart Tartin with Thyme and Cheese; Slow Cooked Squid with Saffron and Chickpeas• Spring: Spicy Green Salad with Nuts and Pecorino; Barbequed Wild Quail with Garlic Butter and Tahini Sauce• Summer: Squash Blossom Ravioli; Fire Grilled Plums with Brandy, Labneh, and MintCombining honest tales from farming life, delicious home-cooked recipes, and stunning photography of the Dorset countryside and coast, The Farm Table encourages us to embrace the pace of a slower life, take inspiration and delight from nature, and always gather around the table to enjoy the journey.
Farm the City: A Toolkit for Setting Up a Successful Urban Farm
by Michael Ableman“A useful manual for anyone interested in turning the concrete jungle green . . . a must-have for any urban dweller serious about farming.” —Publishers WeeklyIn Farm the City, Michael Ableman, the “Spartacus of Sustainable Food Activism,” offers a guide to setting up and running a successful urban farm, derived from the success of Sole Food Street Farms, one of the largest urban agriculture enterprises in North America. Sole Food Street Farms spans four acres of land in Vancouver, produces twenty-five tons of food annually, provides meaningful work for dozens of disadvantaged people, and has improved the surrounding community in countless ways. Coverage includes:Selecting land and choosing the right cropsGrowing food in city farms, including plans for planting and harvestingFundraising and marketing strategies, philosophies, and vital information for selling fresh productsNavigating local government and regulationsEngaging the community and building meaningful livelihoodsFarm the City is an invaluable tool kit for entrepreneurs and activists looking to create economic and social value through urban agriculture.Urban farming has the power to change diets, economies, and lives. Yet starting an urban farm can seem daunting with skills and knowledge that extend beyond growing to include marketing, sales, employees, community relations, and navigating local regulations. With this comprehensive guide, you’ll be running a successful urban farm in no time.“A story of how to bring cities back to life, literally and emotionally . . . Local food not only addresses quality of life, economy, and food security, it changes our hearts . . . [a] wonderfully written testament to life.” —Paul Hawken, New York Times-bestselling author of Drawdown
Farm to Chef: Cooking Through the Seasons
by Lynn CrawfordBestselling author and acclaimed chef Lynn Crawford celebrates the bounty of the seasons with over 140 recipes featuring farm-fresh produce for every occasionThere's nothing more satisfying than going to a farmer's market, picking out the freshest produce and creating vibrant recipes to showcase those ingredients. Farm to Chef comes to life with Lynn Crawford's passion for seasonal cooking and takes readers on a year-long journey with 140 original recipes, organized by season. You'll discover how easy it is to prepare fresh market ingredients, with a range of the chef's favourite fruits and vegetables: peas and rhubarb in the spring, summer berries and corn, leeks and pears in the fall, and parsnips and squash in the winter months. Whether you're braising, roasting, baking or preserving an abundance of produce, these recipes will offer immediate inspiration. Lynn shares her go-to favourites, like Harvest Apple Pie, Primavera Pizza with Ramp Pesto and Zucchini Bread with Walnut-Honey Butter, and new takes on the classics, including Butter Chicken with Rutabaga, Morel Mushroom Panzanella Salad, and Fennel Gratin with Feta and Dill. In the autumn, curl up with a warm bowl of Carrot Lemongrass Soup with Ginger Pork Dumplings, but when the weather heats up, enjoy Grilled Flank Steak with Charred Beefsteak Tomatoes and Blue Cheese. With something for everyone and beautiful photography throughout, Farm to Chef celebrates the bounty of the seasons and will become a mainstay in your kitchen.
Farm to Fork
by Emeril LagasseIn this extraordinary new book, Emeril Lagasse continues his lifelong commitment to using fresh, local ingredients in his restaurants and home kitchen. He has spent the past thirty years building close relationships with farmers, fishermen, and ranchers. Farm to Fork is his guide to help you explore the great local bounty through fifteen flavorful chapters-sweet summer in "The Three Sisters: Corn, Beans, and Squash," juicy "Berries, Figs, and Melons," sublime naturally raised meats in "Out on the Range," fresh catch in "Fresh Off the Dock," and home canning tips from "Home Economics: Preserving the Harvest." Fill your basket with the ripest ingredients from every season at the markets (or your backyard garden) and dig into delicious recipes such as Sweet Potato Ravioli with Sage Brown Butter, Cheesy Creole Tomato Pie, Honey-Brined Pork Chops with Nectarine Chutney, Watermelon Rind Crisp Sweet Pickles, and Rhubarb Strawberry Crisp. Even learn how to make your own cheese and pasta at home. Emeril shares his love for fresh from-the-fields foods-and the heritage of the artisans who bring them to the table.
The Farm to Table Cookbook
by Ivy ManningThe farm-to-table movement is flourishing. Farmers markets and greenmarkets are popping up in cities and neighborhoods across the country. Shoppers are no longer restricted to the same 30 items in the produce section of the Kroger or Safeway. This cookbook invites you try Escarole Caesar Salad, a Dandelion Greens-Italian Sausage-Fontina Cheese Pizza, and Kohlrabi Salad with Pea Shoots. Farmers markets also introduce cooks to artisan cheesemakers, and the recipe for End of Summer Quiche plays up the tangy character of locally made goat cheese. Ivy Manning, cooking teacher, chef, and writer--has gathered many of the recipes in her book from leading restaurants in Portland and Seattle that are notable practitioners of fresh local ingredients. Organized by seasons. each section also has an illustrated produce primer that introduces and explains the culinary qualities of spring greens, heirloom tomatoes (summer); pears and (fall), and winter squash.
Farm-to-Table Desserts: 80 Seasonal, Organic Recipes Made from Your Local Farmers? Market
by Lei ShishakWhen we shop at farmers’ markets, we support our local economy and consume food that’s healthier, tastier, and packed with essential nutrients specific to our local environment. In Farm-to-Table Desserts, chef Lei demonstrates how baking with locally sourced, organic ingredients is so satisfying that it will quickly become an easy and delicious habit.With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows readers how to create simple desserts using fresh and local ingredients at their prime. With Lei’s instruction, home cooks will see how easy it is to bake fresh year-round. Recipes include some of Lei’s favorites: Stone peach cobbler Fig jam Sweet corn panna cotta Strawberry hand pie Sweet potato cake Blood orange pot de crème
The Farm to Table French Phrasebook: Master the Culture, Language and Savoir Faire of French Cuisine
by Victoria MasFrench culinary phrases, foodie terms, and cultural tips come together in the ultimate food-lover&’s guide pays des délices. Everyone can tell the difference between Brie and Caembert, but few know their Valençay from Pélardon. Luckily, The Farm to Table French Phrasebook serves up the vital French expressions other guides leave off the plate. From the specialty vocabulary of chefs in gourmet restaurants to slang terms rarely heard outside a country market, here&’s everything the reader needs for a gourmet tour of France (or the local bistro!). A comprehensive language guide for food lovers, this indispensable companion also offers a fascinating history of French eats, complete with delicious facts about the cuisines of every region from Alsace&’s pinot gris to Normandy&’s Pot-au-feu. This beautifully illustrated book is perfect to take along for a day of sampling gourmet local specialties, or it makes a great present for the Francophile in your life.The Farm to Table French Phrasebook opens a bountiful world of food that you won&’t find in any textbook or classroom:• Navigate produce markets, charcuteries and patisseries• Prepare meals the French way with delicious, authentic recipes• Speak the lingo of Paris&’s top restaurants and bistros• Pair regional wines with delightful cheeses• Master the proper table etiquette for dining at a friend&’s house
Farm to Trouble (Farm to Table Mysteries #1)
by Amanda FlowerFirst in a new cozy mystery series from USA Today bestselling author Amanda Flower!Coming home to a run-down farm, gossipy neighbors, and a shady investor is a lot to handle... but a murderer on the loose is the final straw!Shiloh Bellamy cashed in her big city job and 401K to return home to Michigan to save the family farm, but turning Bellamy Farms into a sustainable, organic operation—complete with a farm-to-table café—is no small feat. Especially when her new investor is found dead among the flowers just hours after the contract is signed. Everyone knows her father had a grudge against the investor, and word travels fast in a small town... Now, Shiloh must clear her family's name and track down the real killer before her organic farm dreams wilt before her very eyes. But with her father trying to stop any progress on his land, her cousin belittling her every effort, the farmhouse falling down around her, and the whole town believing her family at fault, Shiloh's small town troubles are growing much faster than her crops. She'll have to trust her own investigation or risk all her dreams drying up before they begin.In the farmer's market for a new cozy mystery? Farm to Trouble is:Perfect for readers of Kate Carlisle, Sheila Connolly, and Eva GatesFor fans of small-town fiction and amateur sleuthsFrom a USA Today bestselling author comes Farm to Trouble, a fresh new cozy mystery! When Shiloh Bellamy gives up her corporate life to revamp her family farm back home in Michigan, she gets more than she bargained for. With one person dead and the whole town against her, this amateur sleuth will have to crack the case—and get the farm up and running—before her goose is cooked!
Farm Together Now
by Amy Franseschini Daniel TuckeyThe story of the sustainable farming movement, with numerous photos: “Inspirational, informational . . . a glimpse of what the future of food may well look like.” —TreehuggerWith interest in home gardening at an all-time high and concerns about food production and safety making headlines, Farm Together Now explores the current state of grassroots farming in the United States. Part oral history and part treatise on food politics, this fascinating project is an introduction to the many individuals who are producing sustainable food, challenging public policy, and developing community organizing efforts. With hundreds of photographs and a foreword from New York Times columnist Mark Bittman, Farm Together Now will educate, inspire, and cultivate a new wave of modern agrarians.
Farmacology: Total Health from the Ground Up
by Daphne MillerWhat can good farming teach us about nurturing ourselves?In Farmacology, practicing family physician and renowned nutrition explorer Daphne Miller brings us beyond the simple concept of "food as medicine" and introduces us to the critical idea that it's the farm where that food is grown that offers us the real medicine.By venturing out of her clinic and spending time on seven family farms, Miller uncovers all the aspects of farming—from seed choice to soil management—that have a direct and powerful impact on our health. Bridging the traditional divide between agriculture and medicine, Miller shares lessons learned from inspiring farmers and biomedical researchers and weaves their insights and discoveries with stories from her patients. The result is a compelling new vision for sustainable healing and a treasure trove of farm-to-body lessons that have immense value in our daily lives.In Farmacology you will meet: a vegetable farmer in Washington state who shows us how the principles he uses to rejuvenate his soil apply just as well to our own bodies. a beef farmer in Missouri who shows how a holistic cattle-grazing method can grow resilient calves and resilient children. an egg farmer in Arkansas who introduces us to the counterintuitive idea that sometimes stresses can keep us productive and healthy. a vintner in Sonoma, California, who reveals the principles of Integrated Pest Management and helps us understand how this gentler approach to controlling unwanted bugs and weeds might be used to treat invasive cancers in humans. a farmer in the Bronx who shows us how a network of gardens offers health benefits that extend far beyond the nutrient value of the fruits and vegetables grown in the raised beds. an aromatic herb farmer back in Washington who teaches us about the secret chemical messages we exchange with plants that can affect our mood and even keep us looking youthful.In each chapter, Farmacology reveals the surprising ways the ecology of our bodies and the ecology of our farms are intimately linked. This is a paradigm-changing adventure that has huge implications for our personal health and the health of the planet.
Farmacy Kitchen Cookbook: Plant-based recipes for a conscious way of life
by Camilla Fayed'Farmacy food is what we have all been waiting for. Great tasting healthy food for an optimum mind and body means a better planet for us and the creatures we share it with' - Stella McCartney'Since it opened, Farmacy has been the hottest table in town' - Vogue'THE healthy eating place' - GQ'An oasis of health and happiness' - Harper's BazaarInterested in eating and living in a more conscious way? Want to eat well with nature's best ingredients while being aware of where our food comes from? Think taking better care of the land and people who grow these ingredients is important? Welcome to the Farmacy Kitchen, where you will find inspirational ideas for conscious living and delicious recipes for plant-based eating. The Farmacy ethos is about bringing attention back to nature, simplicity and balance. We love to follow the concept of 'simple abundance' in the food we create, using fresh, colourful and whole foods in inspired combinations for maximum taste, digestion and enjoyment.We know how good food tastes when it's made with love and intention. It's a creative process that brings care into the kitchen to make great-tasting food to nourish the body and energise the soul. A process that you can now bring to your own kitchen with the help of this book.
Farmacy Kitchen Cookbook: Plant-based recipes for a conscious way of life
by Camilla Fayed'Farmacy food is what we have all been waiting for. Great tasting healthy food for an optimum mind and body means a better planet for us and the creatures we share it with' - Stella McCartney'Since it opened, Farmacy has been the hottest table in town' - Vogue'THE healthy eating place' - GQ'An oasis of health and happiness' - Harper's BazaarInterested in eating and living in a more conscious way? Want to eat well with nature's best ingredients while being aware of where our food comes from? Think taking better care of the land and people who grow these ingredients is important? Welcome to the Farmacy Kitchen, where you will find inspirational ideas for conscious living and delicious recipes for plant-based eating. The Farmacy ethos is about bringing attention back to nature, simplicity and balance. We love to follow the concept of 'simple abundance' in the food we create, using fresh, colourful and whole foods in inspired combinations for maximum taste, digestion and enjoyment.We know how good food tastes when it's made with love and intention. It's a creative process that brings care into the kitchen to make great-tasting food to nourish the body and energise the soul. A process that you can now bring to your own kitchen with the help of this book.
Farmer John's Cookbook: The Real Dirt on Vegetables
by John PetersonGet a taste of farm life with seasonal recipes and stories from the founder of Angelic Organics, the popular CSA farm with members across the Chicago area.John Peterson grew up on the family farm he later transformed into the community supported farm Angelic Organics. For him, farming isn&’t just about growing vegetables. It is also about building relationships between the farm and the people it serves. A leader in organic and biodynamic gardening, his passion is helping to connect people with their food, their farmers, and healthful living. In Farmer John&’s Cookbook, readers get to experience a slice of farming life through stories and recipes that are arranged seasonally by crop. Peterson shares information on storing and preserving perishables as well as tips for using more peculiar vegetables grown on his farm, such as sunchokes and kohlrabi. Farmer John&’s Cookbook is a &“farm kitchen bible presented with missionary zeal&” (Publishers Weekly).
The Farmer, the Gastronome, and the Chef: In Pursuit of the Ideal Meal
by Daniel J. PhilipponThe role of food writing in the sustainable food movement At turns heartfelt and witty, accessible and engaging, The Farmer, the Gastronome, and the Chef explores how Wendell Berry, Carlo Petrini, and Alice Waters have changed America&’s relationship with food over the past fifty years. Daniel Philippon weighs the legacy of each of these writers and activists while planting and harvesting vegetables in central Wisconsin, speaking with growers and food producers in northern Italy, and visiting with chefs and restaurateurs in southeastern France. Following Berry, Petrini, and Waters in pursuit of his own &“ideal meal,&” Philippon considers what a sustainable food system might look like and what role writing can play in making it a reality. Warning of the dangers of &“agristalgia,&” Philippon instead advocates for a diverse set of practices he calls &“elemental cooking,&” which would define sustainable food from farm to table, while also acknowledging the importance of seeking social justice throughout the food system. A rigorous yet generous appraisal of three central figures in the sustainable food movement, The Farmer, the Gastronome, and the Chef demonstrates how the written word has the power to change our world for the better, one ideal meal at a time.
Farmer Will Allen and the Growing Table (Food Heroes #1)
by Jacqueline Briggs Martin Eric-Shabazz Larkin Will Allen<p>Will Allen is no ordinary farmer. A former basketball star, he's as tall as his truck, and he can hold a cabbage--or a basketball--in one hand. But what is most special about Farmer Will is that he can see what others can't see. When he looked at an abandoned city lot in Milwaukee he saw a huge table, big enough to feed the whole world. <p>No space, no problem. Poor soil, there's a solution. Need help, found it. Farmer Will is a genius in solving problems. In 2008, the MacArthur Foundation named him one for his innovative urban farming methods, including aquaponics and hydroponics. <p>Jacqueline Briggs Martin, author of the Caldecott Medal winner, Snowflake Bentley, and Alice Waters and the Trip to Delicious , along with debut artist Eric-Shabazz Larkin's striking artwork, tells the inspiring story of the African American innovator, educator, and community builder.</p>
The Farmer's Cookbook: A Back to Basics Guide to: Making Cheese, Soups and Stews, Curing Meat, Preserving, Baking Bread, Fermenting, Pies and Cookies, and More (The Handbook Series)
by Marie W. LawrenceMore and more cooks are turning to their own gardens or to local farmers' markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid. In this book she includes recipes for everything from biscuits and breads to pies and cookies, soups and stews to ribs and roasts. Also included are instructions for making cheese, curing meats, canning and preserving, and much more.Organized by month to coordinate with a farmer's calendar, cooks will find orange date bran muffins and old fashioned pot roast in January, hot spiced maple milk and fried cinnamon buns in March, mint mallow ice cream in July, Vermont cheddar onion bread in October, and almond baked apples with Swedish custard cream in December. Other recipes include grilled chicken with peach maple glaze, veggie tempura, raspberry chocolate chip cheesecake, and dozens of other breads, salads, drinks, and desserts that are fresh from the farmer's kitchen.
The Farmer's Kitchen Handbook: More Than 200 Recipes for Making Cheese, Curing Meat, Preserving, Fermenting, and More (Handbook Series)
by Marie W. LawrenceMore and more cooks are turning to their own gardens or to local farmers' markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid. In this book she includes recipes for everything from biscuits and breads to pies and cookies, soups and stews to ribs and roasts. Also included are instructions for making cheese, curing meats, canning and preserving, and much more.Organized by month to coordinate with a farmer's calendar, cooks will find delicious recipes including orange date bran muffins and old fashioned pot roast in January, hot spiced maple milk and fried cinnamon buns in March, mint mallow ice cream in July, Vermont cheddar onion bread in October, and almond baked apples with Swedish custard cream in December. Other recipes include grilled chicken with peach maple glaze, veggie tempura, raspberry chocolate chip cheesecake, and dozens of other breads, salads, drinks, and desserts that are fresh from the farmer's kitchen.In addition to the recipes, readers will find old-fashioned household hints, a harvest guide, and a place to record your own favorite family recipes. Whether you have your own farm and garden or support your local farmers' market, this book will make seasonal cooking a true pleasure.
The Farmers' Market Cookbook
by Nina Planck&“A celebration of [fruit] and vegetable treasures . . . packed with clear, concise recipes, written in a no–nonsense style&” (Farmers Weekly). No one knows fresh vegetables like Nina Planck. She grew up in Virginia, picking tomatoes, corn, beans, melons, and more on the family farm, and selling it all at nascent farmers&’ markets. From the age of nine, she&’s answered every question urban—and country—eaters have about produce. In 1999, Nina found herself living in London and, homesick for local food, she started London&’s first farmers&’ market. In The Farmers&’ Market Cookbook, Nina explains what the farmer knows about every vegetable from asparagus to zucchini—and what the cook needs to know. In more than thirty chapters, each dedicated to cooking with the freshest fruits and vegetables, Nina offers simple and delicious recipes for beef, pork, chicken, and fish, as well as a passel of ideas for perfect side dishes, soups, and desserts—all with produce in the lead role. Try Roast Pork Chops with Apple & Horseradish Stuffing, Blueberry & Almond Crisp, and Risotto with Oyster Mushrooms. Nina also offers tips only farmers would know, kitchen strategies, options for a surplus, advice on what to buy at the market and when, what to look for in an eggplant or a blueberry, and how to keep it all fresh. As informative as it is beautiful, The Farmers&’ Market Cookbook is perfect for any cook who has stared helplessly at fresh produce, praying for inspiration. Foreword by Nigel Slater, English food writer, journalist, and broadcaster.