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The Farmers' Market Cookbook
by Nina PlanckFrom the founder of London&’s first farmer&’s market, a guide to fresh produce—with recipes included—to make the most of your delicious fruits and veggies! Nina Planck grew up in Virginia, picking tomatoes, corn, beans, melons, and more on the family farm, and selling the fresh produce at farmers&’ markets. As an adult, she found herself living in London and—homesick for local food—she started London&’s first farmers&’ market in 1999. 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 roasted pork chops with apple and 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. The Farmers&’ Market Cookbook is perfect for any cook who has stared helplessly at fresh produce, praying for inspiration. Includes a foreword by Nigel Slater Note: Some recipe information in this book appears in metric versions
The Farmers Market Cookbook: The Ultimate Guide to Enjoying Fresh, Local, Seasonal Produce
by Julia Shanks Brett Grohsgal&“Clear and instructive, its recipes [are] delicious . . . Along with all those wonderful fruits and vegetables, this book belongs in your market tote.&”—Adam Rapoport, Editor in Chief, Bon Appétit Farmers&’ markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, The Farmers&’ Market Cookbook has the answer to every prospective locavore&’s perennial question, &“What do I do with this?&” Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include: Garlic scape vichyssoise Potato fennel &“risotto&” Beef roulade with cilantro mojo Cantaloupe salsa Eating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers&’ Market Cookbook celebrates the small farmer&’s labor of love with recipes that showcase every crop at its best—essential reading for anyone who wants to appreciate fresh food at its best. &“[Shanks and Grohsgal&’s] collective wisdom on culinary techniques and fresh produce has helped to create a highly targeted guide with dozens of seasonal recipes that maximize freshness and flavor.&”—T. W. Barritt, author of Long Island Food: A History from Family Farms & Oysters to Craft Spirits &“In this handy guide/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies.&”—Boston Herald
Farmers' Market Favorites Cookbook
by Gooseberry PatchBright red tomatoes, fresh-picked green beans and big baskets of berries...we love the local flavors of our farmers' market! In our new book, we've gathered our favorite homegrown recipes and packed it full of garden freshness...try blueberry buckle coffee cake or top your pancakes with fresh raspberry butter. Whip up dilly chicken sandwiches with a yummy side of crispy zucchini fritters or tangy summer slaw...they'll love bruschetta pizza or cheddar cheese-chive soup for dinner! We've also tucked in plenty of market shopping tips plus a handy conversion chart for the off-season when fresh ingredients are harder to find.
Farmers' Markets of the Heartland
by Janine MaclachlanIn this splendidly illustrated book, food writer and self-described farm groupie Janine MacLachlan embarks on a tour of seasonal markets and farmstands throughout the Midwest, sampling local flavors from Michigan, Ohio, Indiana, Illinois, Missouri, Iowa, Minnesota, and Wisconsin. She conducts delicious research as she meets farmers, tastes their food, and explores how their businesses thrive in the face of an industrial food supply. She tells the stories of a pair of farmers growing specialty crops on a few acres of northern Michigan for just a few months out of the year, an Ohio cattle farm that has raised heritage beef since 1820, and a Minnesota farmer who tirelessly champions the Jimmy Nardello sweet Italian frying pepper. Along the way, she savors vibrant red carrots, slurpy peaches, vast quantities of specialty cheeses, and some of the tastiest pie to cross anyone's lips. Informed by debates about eating local, seasonal crops, organic farming, sanitation, and biodiversity, Farmers' Markets of the Heartland tantalizes with special recipes from farm-friendly chefs and dozens of luscious color photographs that will inspire you to harvest the homegrown flavors in your own neighborhood.
The Farmer's Wife Baking Cookbook
by Lela NargiA collection of classic baking recipes from an early twentieth-century magazine serving American farm kitchens, updated for the contemporary home cook.Long before the Internet and high-speed travel connected us all, The Farmers Wife magazine gave hard-working rural women a place to find and share advice about everything from raising chickens to running a farm kitchen. One of the magazines most popular offerings was advice on baking, providing farm family recipes for making everything from basic bread to much-loved holiday desserts. The elaborate cakes and company pies, the dainties and muffins for club luncheons, the rich breads for a warming breakfast or a lunch-bucket sandwich, the profusion of pies for threshing parties, the specialties like Cornish Pasties and Danish Kranse—all are here, inviting readers everywhere to recreate the fragrant kitchens and delectable tastes of farm days gone by. Adapted for the needs of the modern kitchen, these classic recipes preserve the flavor of a life dedicated to feeding not just the family, but the nation. They offer readers nostalgia and the chance to bake in a tradition unmatched since the 1930s.
The Farmer's Wife Canning & Preserving Cookbook
by Lela NargiThe spiced peaches and icebox pickles, dilly beans and tomatoes in every shape and form, the blackberry jam and hot pepper jelly--it’s summer, and a whole world of summers past, in a jar. Pack the pantry the way Grandma did, and put away the sweetest fruits and preserves, the most tender savory vegetables, the taste of the sunny day and the scent of the crisp harvest air, with more than 250 blue-ribbon canning and preserving recipes culled from TheFarmer’s Wife magazine. A reliable resource for the farm wife, the new mother, the suburban transplant, the magazine shared recipes that made the kitchen sing and the family sigh with contentment. Along with instructions for canning and preserving fruits and vegetables from your garden or the farmer’s market, this wonderful cookbook, like an old family friend, offers recipes for using the tomato sauce, raspberry jam, peaches, and other tasty fruits and vegetables that you’ve “put by.”
The Farmer's Wife Comfort Food Cookbook
by Lela NargiThe very notion of comfort food could have begun in the farm kitchen, with its rich aromas of bubbling stew and apple pie, its stock of fresh eggs and butter and bacon, its warming custard on a cold winters night or cool spoonful of home-churned ice cream on a steaming Fourth of July. Culled from the pages of The Farmers Wife, the beloved magazine published and pored over throughout Americas heartland for forty-six years, the recipes in this cookbook allow today's cook to recreate all the comforting tastes of the farm kitchen--and to create new memories of food that means home. With straightforward directions and wholesome ingredients to suit the busiest farm wife--or twenty-first-century cook--these hearty soups, casseroles, roasts, pot pies, desserts, and refreshing beverages conjure all the sweet and savory comforts of country cooking at its best.Here’s a sampling of the recipes you’ll find inside: • Mammy’s Corn Bread • Clam Chowder • Deviled Eggs • Macaroni and Cheese • French Stew • Chili Con Carne • Boston Baked Beans • Pot Pie • Escalloped Tuna and Peas • Southern Fried Chicken • Fried Green Tomatoes • Rhubarb Brown Betty • Flapper’s Pudding • Ginger Ale
The Farmette Cookbook
by Imen Mcdonnell"The Farmette Cookbook documents Imen McDonnell's extraordinary Irish country cooking journey, which began the moment she fell in love with an Irish farmer and moved across the Atlantic to County Limerick. This book's collection of 125 recipes and colorful stories chronicles nearly a decade-long adventure of learning to feed a family (and several hungry farmers) while adjusting to her new home (and nursing a bit of homesickness). Along the way she teaches us foundational kitchen skills and time-honored Irish traditions, sharing wisdom from her mother-in-law and other doyennes of Irish cooking. We learn the ritual of Sunday lunch, pudding, and tea. We go along with her on wild crafting walksuthe country version of foraging for wild edibles. We visit her local fishmonger to see what we can create with his daily catch from the sea. Along the way we see how she's deviated from classic Irish recipes to add contemporary or American twists. The Farmette Cookbook is a compilation of tried-and-true recipes with an emphasis on local, fresh ingredients and traditional Irish kitchen skills, which for Imen have healed homesickness and forged new friendships. "
The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha : A Cookbook
by Kathryn Lukas Shane PetersonAn authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks.Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.
Farmhouse Kitchen Cookbook
by Gooseberry PatchFrom our farmhouse to yours! Sunlight streaming in and a fresh-baked pie on the windowsill...this book captures the spirit of farmhouse kitchens! With over 200 homestyle recipes, including a whole chapter of canning and preserving, it also offers fresh ideas for all your best flea-market finds. Try almost-heaven chicken salad alongside Amish macaroni salad and a few bread & butter pickles...saucy pork chop scallop with bacon & onion mashed potatoes on the side are sure to bring 'em all to the table.
Farmhouse Rules: Simple, Seasonal Meals for the Whole Family
by Nancy Fuller Jamie PrescottThe host of the #1 in-kitchen show on the Food Network delivers a cookbook to fill America's yearnings for authentic comfort food. Nancy Fuller believes in bringing family together around the table, sharing stories and table manners. Her philosophy is to feed others with delicious, simple meals from the heart. Her straight-shooter approach to cooking will take the hassle out of dinner preparation. Every recipe helps readers to make healthy, authentic cooking their daily standard: From Buttery Braised Radishes to Bacon Wrapped Trout and Johnny's Carrot Cake, Nancy shows readers how satisfying freshly cooked comfort food can be. She wants to instill pride in the home cook, and this book will help any chef--from beginner to experienced, cook with authentic ingredients for hearty, healthy meals.
Farmhouse Vegetables: A Vegetable-Forward Cookbook
by Michael SmithA collection of beautiful, vibrant, vegetable-forward recipes from awarding-winning, farm-to-table chef Michael Smith.From vegetable-forward dishes to full vegetarian meals, eating plants is more than just good for us. We thrive when we eat more vegetables. Inspired by the bounty of his culinary farm at the Inn at Bay Fortune, chef Michael Smith shares everything that he has learned about vegetable cookery—ideas, techniques, and recipes—in this stunning cookbook so you can develop your own vegetable cooking style that suits your lifestyle. Whether leaning into eating more vegetables or going meat-free a few days a week, you&’ll find unique, flavour-packed recipes where vegetables are always the star.Farmhouse Vegetables features a wide array of unique and approachable recipes, and simple pantry staples, to easily boost your cooking to include more vegetables from mains, sides, and even drinks and desserts, including:Kabocha Squash and Ancho Cider Broth with sage, pumpkin seed goat cheese pesto, and spicy roasted chickpeasLentil Soup with pea and mint fritters, and lentil sproutsSoba Noodle Bowl with golden tofu, garden peas, cinnamon basil, and miso carrot brothWhole Roasted Turnip with cranberry rosemary chutneyBasil Ratatouille and Swiss Chard Wraps with tomato marigold salsaPotato-Crusted Smoked Salmon Potato Cakes with arugula dill salad and maritime mustard picklesPotato, Leek, Mushroom, and Chicken Skillet StewIce Cream Sandwiches with carrot cake cookies and parsnip ice cream Through mouthwatering recipes, compelling essays, and gorgeous food and landscape photography, Michael shares his journey farming and cooking his own organic vegetables. You&’ll find lots of ways to continue enjoying meat (or not) on your own terms while making vegetables (and lots of fruit) your first choice in the kitchen.
Farmhouse Weekends: Menus for Relaxing Country Meals All Year Long
by Melissa Bahen“Recipes feature easy-to-find ingredients, are accompanied by gorgeous photographs, and include options that will appeal to any palette” (Publishers Weekly).Farmhouse Weekends is the cookbook for anyone who daydreams of country life. Prepare meals and experiences to enjoy in the easy companionship of family and friends—everything you need to create the perfect farmhouse weekend, no matter where you live, is found within these pages. Each chapter provides recipes inspired by author Melissa Bahen’s weekend jaunts in the country: apple cider donuts and white bean chili after a day of picking fresh apples in the fall; buttery cobbler full of ripe, summer berries after a trip to the farmers’ market; hot, flaky biscuits slathered with butter and homemade strawberry freezer jam to start out a spring day. You’ll find brunch, dinner, and dessert recipes for spring, summer, autumn, and winter: sixty-five recipes to entertain and enjoy good company all year round.
Farming and Food Supplies: The Case for Expansion of British Agriculture (Routledge Revivals)
by Margaret BramleyIn the 1960s, the farming industry of Britain had been transformed and modernised to the point where output per person was the highest in Europe. Many farmers reasoned from this that there should be expansion of agriculture rather than restriction, and that the natural resources of Britain should be developed to the full. Originally published in 1965, this book examines the case for further expansion against the background of mass hunger and rising population in many parts of the world. The case rests upon three premises. The first is that the farming industry is now making an indispensable contribution to the national economy. The second is that the industry is capable of further development in output and efficiency. The third is that there is likely to be a scarcity of food on the world markets over the next twenty to thirty years rather than a surplus.Margaret Bramley believed that the final choice of policy should be based upon the long-term interests of the whole community, not upon the sectional interests of farmers, food importers or distributors. She said it was essential to recall how vulnerable as a small densely populated island Britain is, with half our food at the time coming from overseas.With recent world events bringing the subject of food distribution to the fore, the book's advocacy of expansion of British farming resonates strongly again today
Farming in Carroll County
by Lyndi McnultyCarroll County's road signs are a testament to the farm families who settled here. Bollinger, Hoff, Roop, Baugher, Royer, Bushey, and many more are road names that honor those who have produced food for themselves and the nation in times of peace, war, and the Great Depression. In 1917, when the first county agricultural agent arrived, 96.6 percent of the land was held in 3,384 farms. By 1926, Carroll County, Maryland, led the state in corn, swine, and poultry production. It was second in dairy and beef, and it was the world leader in wormseed oil production. A prominent feature of Carroll County's landscape has always been the red barns, and they still are today. The photographs in this book were collected from farm families and historical organizations, portraying a unique insider's view of the history of farm life in Carroll County.
Farming in the City (Fountas & Pinnell LLI Purple #Level S)
by Mia LewisThe Perks of Being a City Gardener. Living in the city doesn't mean you have to go without a vegetable garden. It just means you have to garden smart and find creative ways to grow more plants in less space. If you do, you'll be rewarded with flavorful, healthy, environmentally friendly, and fresh food--plus what many city gardeners say is a great sense of accomplishment!
Farming While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land
by null Leah PennimanRecipient of the 28th Heinz Awards for the Economy: Leah PennimanJames Beard Foundation Leadership Award 2019: Leah PennimanChoice Reviews, Outstanding Academic Title&“An extraordinary book…part agricultural guide, part revolutionary manifesto.&”—VOGUENamed a &“Best Book on Sustainable Living and Sustainability&” by Book RiotIn 1920, 14 percent of all land-owning US farmers were black. Today less than 2 percent of farms are controlled by black people—a loss of over 14 million acres and the result of discrimination and dispossession. While farm management is among the whitest of professions, farm labor is predominantly brown and exploited, and people of color disproportionately live in &“food apartheid&” neighborhoods and suffer from diet-related illness. The system is built on stolen land and stolen labor and needs a redesign.Farming While Black is the first comprehensive &“how to&” guide for aspiring African-heritage growers to reclaim their dignity as agriculturists and for all farmers to understand the distinct, technical contributions of African-heritage people to sustainable agriculture. At Soul Fire Farm, author Leah Penniman co-created the Black and Latinx Farmers Immersion (BLFI) program as a container for new farmers to share growing skills in a culturally relevant and supportive environment led by people of color. Farming While Black organizes and expands upon the curriculum of the BLFI to provide readers with a concise guide to all aspects of small-scale farming, from business planning to preserving the harvest. Throughout the chapters Penniman uplifts the wisdom of the African diasporic farmers and activists whose work informs the techniques described—from whole farm planning, soil fertility, seed selection, and agroecology, to using whole foods in culturally appropriate recipes, sharing stories of ancestors, and tools for healing from the trauma associated with slavery and economic exploitation on the land. Woven throughout the book is the story of Soul Fire Farm, a national leader in the food justice movement. The technical information is designed for farmers and gardeners with beginning to intermediate experience. For those with more experience, the book provides a fresh lens on practices that may have been taken for granted as ahistorical or strictly European. Black ancestors and contemporaries have always been leaders—and continue to lead—in the sustainable agriculture and food justice movements. It is time for all of us to listen.&“A moving and powerful how-to book for Black farmers to reclaim the occupation and the contributions of the BIPOC community that introduced sustainable agriculture.&”—BookRiot.com&“Leah Penniman is . . . opening the door for the next generation of farmers.&”—CBS This Morning
The FarmMade Cookbook: Traditional Recipes from America's Farmers
by Patti Johnson-Long FarmMadeA regional journey to unearth classic Americana farm fare. Ancestral in nature, we all long to &“get back to our roots.&” Nostalgia is real for present-day farm pilgrims, one or two generations removed from the farm. It&’s a longing we all experience while driving in the countryside or chatting it up at our local farmers&’ market. A longing that compels us to want to be a farmer . . . or at the very least cook like one! A time capsule of food, craft, and tradition, The FarmMade Cookbook shares seventy-five multi-generational recipes from farms all over the country. Hailing from New England, the Deep South, the Midwest, Southwest, and Northwest, each authentic farm-made recipe represents its region&’s unique farming culture. Recipes are paired with each farm&’s unique story of resilience and connection with the land, resulting in a tangible agrarian gift to us all.
Farms and Farmers in an Urban Age
by Edward C. HigbeeAccount of the evolution of American agriculture and its influence on the nation.
Farms with a Future: Creating and Growing a Sustainable Farm Business
by null Rebecca ThistlethwaiteWhat makes a farm sustainable and successful? And what special qualities and skills are needed for someone to become a successful farmer?Rebecca Thistlethwaite addresses these and other crucial questions in this uniquely important book, which is a must-read for anyone who aspires to get into farming, or who wants to make their farm business more dynamic, profitable, and, above all, sustainable. Over an entire year, the author and her husband-experienced farmers themselves-took a sabbatical and traveled the length and breadth of the United States to live and work alongside some of the nation's most innovative farmers. Along the way they learned about best practices, and a whole lot about what doesn't work.Farms with a Future shares this collective wisdom in an inspirational yet practical manner; it will help beginners avoid many of the common mistakes that first-time farmers make. Just as importantly, it discusses positive ideas that can help make any farm enterprise vibrant and financially profitable. Profiles of more than a dozen representative farms help round out the invaluable information and encourage farmers to embrace their inner entrepreneur. Younger growers, in particular, will benefit by learning about "the right stuff" from both their peers and longtime experts.This book provides a useful reference for beginning and experienced farmers alike. While many other books address agricultural production, there are very few that talk about business management for long-term sustainability. Farms with a Future offers an approachable, colorful take on building a triple-bottom-line farming business.
The Farmstand Favorites Cookbook: Over 300 Recipes Celebrating Local, Farm-Fresh Food (Farmstand Favorites #10)
by Anna Krusinski Catarina Astrom Avis RichardsThe Farmstand Favorites Cookbook highlights the wide range of fruits, vegetables, and other goods available from local farmers markets. With over 300 easy-to-prepare recipes featuring local produce such as apples, pumpkins, berries, tomatoes, garlic, honey, maple syrup, cheese and other dairy products, this book is the ultimate source for the freshest recipes to pair with fresh food.Featuring tasty and stress-free recipes, including a few all-American favorites, such as:* Broiled Sirloin with Spicy Mustard and Apple Chutney* Strawberry-Blueberry Muffins* Braised Chicken with Apples and Tarragon* Spiced Egg Nog French Toast* Cheesy Fiesta Soup* Roast Turkey with Honey Cranberry Relish* Hot Maple Apple Cider* Pumpkin Curry Soup* Blackberry Pudding* Honey Walnut Pumpkin Pie* Quinoa and Pumpkin Seed Salad* Spicy Maple Chicken Wings* Maple Nut Fudge* Cheesy Mexican CasseroleThe Farmstand Favorites Cookbook shows how you can reap the benefits of locally-grown foods that provide healthful nutrients for your family, as well as a connection to the earth and your community.More than ever, we strive for a better understanding of where our food comes from, and for many of us this means shopping at a farmers market or farmstand. By supporting your local farmers and producers, you are also supporting a livelihood which is vital for a healthy, sustainable future. The Farmstand Favorites Cookbook is your guide.
Farmstead Chef (Mother Earth News Books for Wiser Living)
by John Ivanko Lisa KiviristThe proprietors of Inn Serendipity show how easy it is to cook homemade and homegrown meals that help the planet and go easy on your budget.Join Lisa Kivirist and John Ivanko, proprietors of the award-winning Inn Serendipity, as they launch a return to our roots of independence, self-sufficiency and frugality, blended with the spice of modern living. Farmstead Chef whips up a quirky, homespun tale of how we can eat well, nourish our bodies, and restore the planet. Rediscover the benefits of homegrown and homemade cooking, preserving the harvest, stocking the pantry, all while building community.From breakfasts to mouth-watering desserts, Farmstead Chef showcases the creative and budget-friendly side to eating lower on the food chain more often while taking responsibility for the food we put into our bodies—by growing it, sharing it and savoring it. Recipes include:Zucchini Feta PancakesWinter Squash FrittersHerb-infused Spare RibsStrawberry Dessert PizzaHomemade Graham CrackersAfter your meal, pull up a chair and enjoy inviting slice-of-life “Kitchen Table” features, such as interviews with local food heroes and visionaries transforming our food system. Farmstead Chef also shares tips practical cooking tips and lively short essays inspired by John and Lisa’s organic, self-reliant homestead and bed & breakfast. This fully illustrated cookbook will show you how to reconnect with nature through food, especially when shared with friends.Praise for Farmstead Chef“Farmstead Chef stirs up revolution, moving us back into the kitchen, our home gardens and local farmers markets. It captures the renaissance of homemade and homegrown cooking where key ingredients include fresh, seasonal and local food along with a deep-rooted conviction that our every bite can make a difference in transforming our world.” —Nell Newman, Co-founder and President of Newman's Own Organics“This book put a big smile on my organic farmer face. Why? With playful people like Lisa Kivirist and John Ivanko kissing off corporate America, the serious nature of taking back our food supply becomes a belly-laugh, belly-full party that even the most skeptic will want to attend. For good food and good laughter, Farmstead Chef is the place to be.” —MaryJane Butters, publisher of MaryJanesFarm
The Farmstead Creamery Advisor
by Gianaclis CaldwellThere has never been a better time to be making and selling great cheese. People worldwide are consuming more high-quality, handmade cheese than ever before. The number of artisan cheesemakers has doubled in recent years, and many of the industry's newcomers are "farmstead" producers- those who work only with the milk of their own animals. Today, more than ever before, the people who choose to become farmer-cheesemakers need access to the knowledge of established cheese artisans who can help them build their dream. Few career choices lead to such extremes of labor, emotion, and monetary challenge. InThe Farmstead Creamery Advisor, respected cheesemaker, instructor, and speaker Gianaclis Caldwell walks would-be producers through the many, and often confusing, steps and decisions they will face when considering a career in this burgeoning cottage industry. This book fills the gap that exists between the pasture and cheese plate. It goes far beyond issues of caring for livestock and basic cheesemaking, explaining business issues such as: Analyzing your suitability for the career Designing and building the cheese facility Sizing up the market Negotiating day-to-day obstacles Ensuring maximum safety and efficiency Drawing from her own and other cheesemakers' experiences, Caldwell brings to life the story of creating a successful cheesemaking business in a practical, organized manner. Absolutely essential for anyone interested in becoming a licensed artisan cheesemaker,The Farmstead Creamery Advisorwill also appeal to the many small and hobby-farm owners who already have milking animals and who wish to improve their home dairy practices and facilities.
The Farmstead Egg Guide & Cookbook
by Terry GolsonA James Beard Award-nominated food writer “offers an instructive guide to raising hens as well as a delightful collection of egg recipes” (Publishers Weekly).From the cities to the suburbs, backyards are filled with the sounds of clucking like never before as more people invest in having a closer connection to the food they eat and discover the rewards (and challenges) of raising chickens and cultivating their own fresh eggs. Whether you’ve embraced the local food movement or just love that farm-fresh flavor, The Farmstead Egg Guide & Cookbook is the perfect book for you and your flock. Inside, you’ll find expert advice on caring for your chickens, along with 100 delicious and diverse recipes. You’ll notice a difference in your scrambled eggs, omelets, and quiches, as well as in savory and sweet soufflés, tarts, puddings, and pies. With The Farmstead Egg Guide & Cookbook, you’ll never run out of delectable ways to enjoy your eggs for any meal of the day. This book will inspire you so that you to have the freshest and best eggs on your table and, if you’re game, the experience of keeping hens in your backyard.“Golson provides a full-circle cookbook for those who won’t end up caring if the chicken or egg came first. This comprehensive volume is recommended for all collections, especially those with a community interest in urban farming.” —Library Journal (starred review)
Fascia, Function, and Medical Applications
by David Lesondak and Angeli Maun AkeyFascia is the biodynamic tissue that connects every muscle, bone, organ, and nerve in the body; it is an emerging field in healthcare and allied health modalities. Following its predecessor, the second edition is essential reading for medical and allied health practitioners who want to bring scientific insights of the importance of fascia to human health into their clinical practices. It contains contributions from a team of top researchers and expert practitioners, including physicians, clinicians, therapists, dissectors, and surgeons. Illustrated in full color throughout, this book presents a vital update to the first edition to include the most up-to-date science and practical applications, written by the experts themselves. It provides insight and explanations for problems, including chronic low back pain, frozen shoulder, post-partum issues, chronic inflammation, and other symptoms that may not respond to more conventional treatments. It gives healthcare practitioners information they need to make better decisions to improve the health of patients, often without pharmaceuticals or surgeries.