The Farmer's Kitchen Handbook: More Than 200 Recipes for Making Cheese, Curing Meat, Preserving, Fermenting, and More

More 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.