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Author: Anna Hess
Publisher: CreateSpace
ISBN: 9781511516846
Category :
Languages : en
Pages : 74
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Book Description
Delicious in-season recipes by the author of The Weekend Homesteader! Did you ever join a CSA and then drown in bushels of kale and sweet potatoes? Or perhaps you're a homesteader who finally plucked up your courage and learned to pluck a chicken...then couldn't figure out how to serve meat that is more flavorful, but also tougher, than grocery-store offerings. Perhaps you'd like to eat seasonally in order to cut back on your carbon footprint or to save some cash. Or maybe you were drawn to homegrown produce after converting over to a paleo diet and learning that cabbages and butternut squash from your garden were easy to substitute into recipes that called for pasta. No matter where your personal food journey has taken you, Farmstead Feast will introduce you to the ever-changing delicacies of a menu that reflects the uniqueness of each season of the year. In this winter edition, you'll savor the rich, hearty taste of a venison stew and the sprightly flavor of a raw kale salad, will learn to create your own chicken stock and to turn tough meat into delicious sausage, and will tempt your palate with low- or no-sugar desserts. And, in the end, when your family doesn't that realize that there's anything special about these recipes other than their splendid flavor...then you've really won the food battle and served a farmstead feast!
Author: Anna Hess
Publisher: CreateSpace
ISBN: 9781511516846
Category :
Languages : en
Pages : 74
Get Book Here
Book Description
Delicious in-season recipes by the author of The Weekend Homesteader! Did you ever join a CSA and then drown in bushels of kale and sweet potatoes? Or perhaps you're a homesteader who finally plucked up your courage and learned to pluck a chicken...then couldn't figure out how to serve meat that is more flavorful, but also tougher, than grocery-store offerings. Perhaps you'd like to eat seasonally in order to cut back on your carbon footprint or to save some cash. Or maybe you were drawn to homegrown produce after converting over to a paleo diet and learning that cabbages and butternut squash from your garden were easy to substitute into recipes that called for pasta. No matter where your personal food journey has taken you, Farmstead Feast will introduce you to the ever-changing delicacies of a menu that reflects the uniqueness of each season of the year. In this winter edition, you'll savor the rich, hearty taste of a venison stew and the sprightly flavor of a raw kale salad, will learn to create your own chicken stock and to turn tough meat into delicious sausage, and will tempt your palate with low- or no-sugar desserts. And, in the end, when your family doesn't that realize that there's anything special about these recipes other than their splendid flavor...then you've really won the food battle and served a farmstead feast!
Author: Kurt Timmermeister
Publisher: W. W. Norton & Company
ISBN: 0393088898
Category : Biography & Autobiography
Languages : en
Pages : 319
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Book Description
A restaurateur details the hard work involved with starting a dairy farm and describes a feast that was two years in the making, using only vegetables he harvested and animals he raised to supply the meal.
Author: Anna Hess
Publisher:
ISBN: 9781511717892
Category :
Languages : en
Pages : 92
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Book Description
Delicious in-season recipes by the author of The Weekend Homesteader!Did you ever join a CSA and then drown in bushels of kale and sweet potatoes? Or perhaps you're a homesteader who finally plucked up your courage and learned to pluck a chicken...then couldn't figure out how to serve meat that is more flavorful, but also tougher, than grocery-store offerings. Perhaps you'd like to eat seasonally in order to cut back on your carbon footprint or to save some cash. Or maybe you were drawn to homegrown produce after converting over to a paleo diet and learning that cabbages and butternut squash from your garden are easy to substitute into recipes that called for pasta. No matter where your personal food journey has taken you, Farmstead Feast will introduce you to the ever-changing delicacies of a menu that reflects the uniqueness of each season of the year. In this spring edition, you'll learn to wildcraft dandelions and wild garlic, will explore four unique and delicious recipes to use up spring's bountiful eggs, and will follow maple and birch syrup from the tree to the table. Then, in the end, when your family doesn't realize that there's anything special about these recipes beyond their splendid flavor...that's when you've really won the food battle and served a farmstead feast!
Author: Dean Carlson
Publisher: Burgess Lea Press
ISBN: 9781941868096
Category : Cooking
Languages : en
Pages : 0
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Book Description
Field & Feast presents 100 inspired recipes from the rustic barn restaurant of Wyebrook Farm, featuring beef, pork, lamb, goat and chicken raised in the fields and woodlands of this working farm. Distinctive modern recipes include: -Spring Radishes with Bacon Butter -Super-Crust Spatchcocked Chicken -Goat in Hay -Argentine Whole Roast Lamb Sandwiches -Butter Lettuce Salad with Ash-Cooked Eggs -Cracklin' Studded Pullman Loaf -Salt-Crust Baked Pork Belly with Hickory Nut Romesco -Beef Cheek and French Onion Soup -Spring Pickle with Bitter Green Salad
Author: Kurt Timmermeister
Publisher: W. W. Norton & Company
ISBN: 039324296X
Category : Cooking
Languages : en
Pages : 246
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Book Description
The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal. In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Béarnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt’s cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, resonant in story, Growing a Feast depicts the effort behind every meal, the farm that comes before every table.
Author: John Ivanko
Publisher: New Society Publishers
ISBN: 1550924915
Category : Cooking
Languages : en
Pages : 399
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Book Description
The 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 Pancakes Winter Squash Fritters Herb-infused Spare Ribs Strawberry Dessert Pizza Homemade Graham Crackers After 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
Author: Frédéric Armao
Publisher: Æ Academic Publishing
ISBN: 1683461967
Category : Social Science
Languages : en
Pages : 222
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Book Description
Feasting seems to be an inseparable element of peoples’—especially their collective—lives. ___|___ The proposed volume consists of original unpublished texts in which their Authors search for the answers to the following questions: How far have we gone astray from the primeval idea of celebrating the feast, from understanding tradition in terms of the Romanian historian of religion, Mircea Eliade, or the French sociologist, Émile Durkheim? Are there still any traditional, in its very meaning, feasts? If not—if they are invented (Hobsbawm and Ranger [1983] 1992)—why are they called “traditional”? What elements have changed and why? What has had the greatest impact on celebrating feasts? What are the new factors influencing the course of a feast’s celebration? ___|___ It was difficult to categorize the texts contained in this book because the subjects discussed in them very often overlap. Still, it was possible to recognize several accentuated aspects that served as the basis for the division of the book into three sections: 1) Culture and Identity; 2) Ritual and Cultural Values; 3) Culture and Policy. The contributors are scholars who represent various international institutions and fields of research, and use different approaches and methodologies to study the subject of the feast. This publication is an opportunity to bring the results of their research together in one book. The volume contains chapters in which various aspects of feasts, festivals, and festivities perceived as a mirror of social and cultural changes in the twentieth and twenty-first centuries are presented. It provides a unique and rich resource in the fields of culture, folklore, religion, anthropology, sociology, as well as politics and other cultural and social sciences. In the future, we hope to broaden the scope of our research and to include more ethnic groups and their cultures in order to see the changes they have undergone and factors that caused them. _____ TABLE OF CONTENTS _____ Frédéric Armao (University of Toulon, France), Uisneach: from the Ancient Assembly to the Fire Festival 2017 | Key words: Bealtaine, folklore, Irish festivals, mythology, Uisneach _____ Bożena Gierek (Jagiellonian University, Krakow, Poland), Lajkonik (Hobby Horse) as Theatrum of the Period of Corpus Christi in Kraków (Poland) | Key words: Corpus Christi, feast, Lajkonik, raftsmen, theatrum _____ Tatiana Minniyakhmetova (University of Tartu, Estonia), Manifestation of Various Values in Traditional Udmurt Feasts | Key words: “beestings,” feast, porridge-meat, symbols, Udmurts _____ László Mód (University of Szeged, Hungary), Grape Harvest Feast as an Attempt to Develop Local Identity and Cultural Heritage. The Hungarian Case | Key words: cultural heritage, grape harvest feast, invented tradition, local identity _____ Marek Moroń (Jagiellonian University, Krakow, Poland), The Use of Sacrifice Feast of Eid ul-Adha in Bengal as an Instrument of Promoting Communal Violence for Political Purposes. The Situation in the 1920s, 1930s and 2017 | Key words: Bengal, cow sacrifice, Eid ul Adha, Hindu, Muslim, politics _____ Ewa Nowicka (University of Warsaw, Poland), Performing Ethnicity: Buryat Ethnofestivals and a Rediscovered Tradition | Key words: Buryatia, cultural canon, ethnofestival, identity, rediscovered tradition _____ Alīna Romanovska (Daugavpils University, Latvia), Diaspora Festivals as a Way for Development of Cultural Identity in the Regional City: the Case of Daugavpils (Latvia) | Key words: creolization, diaspora, festival, identity, regional city _____ Monika Salzbrunn (University of Lausanne, Switzerland), The Swiss Carnivals of Payerne and Lausanne: Place-making between the mise en scène of Self and the Other(s) | Key words: Brandons, carnival, Othering, performance, place-making, wordplay _____ Tigran Simyan (Yerevan State University, Armenia) and Ilze Kačāne (Daugavpils University, Latvia), Transformations of New Year Celebration in the Soviet and Post-Soviet Era: the Cases of Armenia and Latvia | Key words: Christmas (New Year) tree, Ded Moroz, New Year, post-Soviet, Santa Claus, Soviet, transformation _____ Kiyoshi Umeya (Kobe University, Japan / University of Cape Town, South Africa), Feasts to Send-off the Dead: with Special Reference to the Jopadhola of Eastern Uganda | Key words: agency of the dead, feast, funeral rites, Jopadhola, modernity, Uganda
Author: Myrna Oakley
Publisher:
ISBN: 9780762704057
Category : Travel
Languages : en
Pages : 290
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Book Description
This new edition of Oregon: Off the Beaten includes information on dining, lodging, and insider tips-this is the ultimate guide to capturing the heart and soul of Oregon.
Author: Beth Dougherty
Publisher: Chelsea Green Publishing
ISBN: 1603586229
Category : House & Home
Languages : en
Pages : 338
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Book Description
Twenty years ago, when authors Shawn and Beth Dougherty purchased the land they would come to name the Sow's Ear, the state of Ohio designated it "not suitable for agriculture." Today, their family raises and grows 90% of their own food. Such self-sufficiency is largely the result of basing their farming practices around intensive pasture management. Pioneered by such luminaries as Allan Savory, Greg Judy, and Joel Salatin, the tenets of holistic grazing -- employed mostly by larger-scale commercial operations -- have been adapted by the Doughertys to fit their family's needs. In The Independent Farmstead, The Sow's Ear model for regenerating the land and growing food --“the best you ever tasted” -- is elucidated for others to use and build upon. In witty and welcoming style, The Independent Farmstead covers everything from choosing a species of ruminant and incorporating it into a grass-based system to innovative electric fencing and watering systems, to what to do with all of the milk, meat, and, yes, manure that the self-sustaining farm produces.--COVER.
Author: Gina Conkle
Publisher: NYLA
ISBN: 1943772703
Category : Fiction
Languages : en
Pages : 288
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Book Description
Stolen by marauding Danes, Helena’s desperate to escape their camp. Her unlikely savior comes, a fierce Viking chieftain named Hakan, who takes her to the frozen north. Hakan wants to lay down his sword and live a peaceful farmer’s life. Past betrayal left him cold to love, yet the Frankish woman who keeps his longhouse thaws his icy heart. Helena wasn’t born a slave. She wants nothing more than to return home, yet her stoic master fascinates her...he’s as bold as the wild northlands. But war is brewing —a kingdom’s in the balance and Hakan must take up his sword. Can the Viking warrior defend his homeland and keep the woman he loves? “A story rich in historical detail and peopled with well-formed characters...Excellent read!”--Author Cheryl Howe "A master at piquing the reader's interest, Gina Conkle has crafted a mesmerizing story that evokes strong emotions in readers."--4.5 star review, RomanceHistoricalLovers.com
