Farmer John's Cookbook: The Real Dirt on Vegetables,Books,Free Shipping,1423600142,

	Farmer John's Cookbook: The Real Dirt on Vegetables by Farmer John Peterson
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Product Details Binding Paperback Dewey Decimal Number 641.65 EAN 9781423600145 ISBN 1423600142 Manufacturer Gibbs Smith Publishers Number Of Items 1 Number Of Pages 360 Publication Date April 19, 2006 Publisher Gibbs Smith Publishers Availability Usually ships in 24 hours Product Description Join the real food revolution with a true pioneer in the Community Supported Agriculture movement-Farmer John Peterson and his farm, Angelic Organics. Angelic Organics is a leader in community supported gardening and biodynamics, helping to connect people with their food, their farmers, and healthful living. Community-supported agriculture is an increasingly popular farm-marketing system where subscribers buy a portion of the harvest before the growing season begins and receive weekly boxes of diverse vegetables that vary throughout the season. Angelic Organics is one of the largest farms of this kind in the country, serving 1,200 shareholders in the Chicago area, and Peterson's cookbook is an outgrowth of the chatty, idiosyncratic newsletters he's been sending to his members every week since 1993. The book is arranged seasonally by crop, offering recipes and information on storing and preserving the exotic or misunderstood vegetables like sunchokes, rutabagas and kohlrabi. Familiar staples like corn, tomatoes and spinach are also represented, but jazzed up with an eclectic international pantry of condiments and spices. Interspersed with the cooking discussions are philosophical essays on biodynamic agriculture by and about the movement's founder, Rudolf Steiner. While the relevance of some sidebars is questionable'cooking tips from the farm cook, and excerpts from farm newsletters on weather, harvest records and equipment heartaches'they do help readers vicariously experience life on this unique farm in this farm kitchen bible presented with missionary zeal. (June) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. ...there is much more than recipes in the cookbook's 360 pages, including comments from the cooks, letters from CSA members, excerpts from Farmer John's weekly newsletter, essays by nutrition experts and even a few poems. These tidbits spice up the basic fare and offer readers the flavor of an unusual and admirable farm. -- Lynn Byczynski, Mother Earth News A charming companion cookbook to a popular documentary. Goes straight to the heart of Peterson's indomitable spirit: fresh, home-grown, organic produce...Just as with the farm, this isn't Peterson's project alone--shareholders contribute recipes, tips and testimonials throughout the text, giving it a communal feel. A warm, earthy celebration of agriculture and the journey from field to your table. -- Kirkus Reviews As a chef, I know that without superb, seasonal, pristine product, I really cannot get too far. I have used the extraordinary produce from Angelic Organics, and I can attest it has made a substantial difference at Charlie Trotter's. The stories and recipes in this glorious book thoroughly connect the farmer to the kitchen. Congratulations, John, you've delivered a real winner. -- Chef Charlie Trotter Farmer John, with boa and pitchfork, is provocative and passionate about cultivating not only delicious vegetables but also a vibrant community of farmers and consumers dedicated to the values of sustainability. -- Alice Waters, Chez Panisse His life generated a movie, and the movie spawned a cookbook without peer--not only a big, brightly illustrated bag of recipes that will send you flying to your local farmers market, but also a physical and spiritual examination of the secret life of veggies and a re-chronicling of the struggles and triumphs of Farmer John. Every recipe sounds savory and lip-smacking, or sweet and tender. Farmer John's Cookbook is, like the man, unconventional, spiced with delectable sidebars such as...this overheard remark: 'If I ever get married, I want a nice frying pan.' Farmer John's Cookbook will quickly find a place on your kitchen shelf, your reading list, and your veggie-loving heart.' -- CurledUp.com Join the real food revolution with a true pioneer in the Community Supported Agriculture movement-Farmer John Peterson and his farm, Angelic Organics. Angelic Organics is a leader in community supported gardening and biodynamics, helping to connect people with their food, their farmers, and healthful living. Baked Zucchini Halves Stuffed with Wild Rice and Quinoa Friend of the Farm In this hearty recipe the classic combination of onion, celery, and cheese give plenty of robust flavor to the mixed grains, while zucchini provides the perfect juicy-firm base. Both wild rice and quinoa have a firm outer layer that splits during cooking to expose a soft kernel inside. In the case of quinoa, this layer twists and rolls so that each tiny, tender nugget ends up surrounded by a delicately crispy ring. Remember to rinse your quinoa thoroughly before you cook it, as rinsing will remove all traces of a naturally occurring coating that can make it taste bitter. This satisfying dish is an excellent accompaniment to roasted chicken or grilled fish. This recipe serves four to six as a side dish, and two to three as a main course. 1 large zucchini, halved lengthwise 1 1/2 cups cooked quinoa 1/2 cup cooked wild rice 1/4 cup freshly grated Parmesan cheese (about 3/4 ounce) 1 1/2 teaspoons olive oil 1/2 cup chopped onion (about 1 medium onion) 1 rib celery, chopped 3/4 cup fresh bread crumbs 1 teaspoon salt butter (optional) 1. Preheat the oven to 350 F. 2. Cut out the center from each half of the zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut-side up, to a baking dish. 3. Coarsely chop the zucchini centers and put them in a large bowl. Add the quinoa, wild rice, and Parmesan. Stir until well combined. 4. Heat the oil in a medium skillet over medium-high heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in the bread crumbs and salt. Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute. 5. Add the bread crumb mixture to the quinoa/rice mixture and combine well. 6. Stuff hollow zucchini halves with the quinoa/rice mixture. Cover with aluminum foil; bake for 40 minutes. 7. Remove the foil. If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the filling is golden brown, 10-20 minutes. Serve warm. Serves 4 to 6 Customers who bought this item also bought From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce The Real Dirt on Farmer John Animal, Vegetable, Miracle: A Year of Food Life (P.S.) In Defense of Food: An Eater's Manifesto Simply In Season (World Community Cookbook) Customer Reviews for: Farmer John's Cookbook: The Real Dirt on Vegetables Rating - Working with our CSA crop This cookbook has helped us make full use of our weekly crop from our local CSA. Love the Chocolate Beet cake. Hard to get my kids to eat beets but they eat this cake up like crazy. Fun stuff! Rating - The Most Used Cookbook in My Kitchen, and A Great Read, Too I bought this cookbook on the recommendation of my CSA (Community Supported Agriculture = Organic Farm Share). It was written for CSA members who regularly get large batches of in-season vegetables that they may either not know how to cook, or are getting tired of as the season wears on. As a result, it's packed with tons of vegetable recipes that are a bit out of the ordinary. So far, absolutely everything I've tried has come out wonderfully, ... Read More Rating - Much more than a cookbook! This was a gift,so I didn't read it. I just skimmed it. The recipient has not yet tried the recipes, but he enjoyed the text. John Peterson is a very interesting eccentric and an expert organic farmer. Rating - The CSA's Primer/Cookbook With the current spinach scare, modern industrial society has begun to reflect on exactly where their food originates. A DVD like Koons-Garcia's "The Future of Food" explores both the problems with our current genetically engineered food, while develing into the socio-economic issues conflicting farmers faced with the GE future; where seeds are patented or refuse to grow unless sprayed with Round-up. Interestingly, when we enter a supermarket, ... Read More see more reviews See all books by author Farmer John Peterson

Books : Farmer John's Cookbook: The Real Dirt on Vegetables