New Hampshire: From Farm to Kitchen

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9780781810210: New Hampshire: From Farm to Kitchen

In New Hampshire: From Farm to Kitchen, Helen Brody pulls together a comprehensive look at New Hampshire’s rich store of gastronomic treasures by profiling some of the Granite State’s most important working farms. They include multigenerational farms and their methods for preserving land and heritage; farms using progressive pest and soil management techniques, whether it be Integrated Pest Management or organic farming; Community Supported Agriculture farms, where community members pre-buy a crop to guarantee income for the small farmer; and farms where those searching for a more fulfilling life have found a second career. Quick and easy recipes, using each farm’s raw ingredients, make the direct, and often overlooked, connection between the farmer who grows the food and the cook who prepares it. The author also offers menus for traditional events of the state and a resource section that will allow readers and cooks to locate the farms and their products.

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About the Author:

Helen Brody has been working as a food feature writer for newspapers in New Hampshire and Connecticut for 25 years, and is currently the editor of the Culinary Historians of New York’s newsletter. She is the co-author of Cooking with Fire: Two Hundred Years of Recipes and Foodlore for Today’s Cooks (Fairfield Historical Society, 1993), which won the Tabasco Community Cookbook Award for New England, and was formerly the culinary director for Hay Day Country Markets, where she managed recipe development and food production for four stores in Connecticut.

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