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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.
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, Fire & Feast: Recipes from the Inn at Bay Fortune
by Michael SmithCelebrity chef Michael Smith's extraordinary collection of recipes from his award-winning restaurant on Canada's east coast.Famous for its miles of beaches, lighthouses, farmland, and seafood, Prince Edward Island is a destination for travelers and food-lovers alike. Nestled on forty-six acres of land overlooking the picturesque Fortune River near the eastern tip of Prince Edward Island, The Inn at Bay Fortune is a leading five-star country inn with the award-winning restaurant FireWorks offering a unique live-fire culinary experience with unforgettable meals enjoyed family-style at long feast tables.The Inn at Bay Fortune is first an organic farm, encompassing eight fertile acres, multiple herb gardens, various permanent farm beds, five greenhouses, and a small orchard. As a restaurant with its own farm, award-winning chef Michael Smith brings his culinary knowledge and passion for flavour first to the restaurant and this stunning collection of recipes inspired by the ingredients of the Island and cooking with multiple fires daily to pull off the FireWorks Feast.Featuring gorgeous food and location photography, Farm, Fire & Feast is an impressive cookbook. Smith's collection of unique recipes includes Iron-Seared Island Scallops, Oven-Baked Salt-Crusted Halibut, Beach Lobster, Wood Grilled Butchers' Steak, Smokehouse Pork Belly, Wood-Roasted Spatchcock Chicken and Vegetables, Fire Garden Tacos, Sunchoke Fries, Potato Bacon Cheddar Tart, Strawberry Rhubarb Shortcake, and Wild Blueberry Grunt. Packed with recipes to cook over fire, wherever possible, alternative cooking methods are provided so a recipe can be pulled off in an indoor kitchen--and all are well within the reach of the home cook.
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-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
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).
Farmer Will Allen and the Growing Table (Food Heroes #1)
by Jacqueline Briggs Martin Will Allen Eric-Shabazz Larkin<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>
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.
Farmhouse Ales: Culture and Craftsmanship in the European Tradition
by Phil MarkowskiFarmhouse Ales defines the results of years of evolution, refinement, of simple rustic ales in modern and historical terms, while guiding today's brewers toward credible—and enjoyable—reproductions of these old world classics.
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 While Black: Soul Fire Farm’s Practical Guide to Liberation on the Land
by 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
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!
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 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.
Farmstead Chef (Mother Earth News Books for Wiser Living)
by Lisa Kivirist John IvankoThe 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