Tastes from Valley to Bluff: The Featherstone Farm Cookbook

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9781427622051: Tastes from Valley to Bluff: The Featherstone Farm Cookbook
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Tastes from Valley to Bluff: The Featherstone Farm Cookbook is your delightfully indispensable guide to selecting, cooking, and enjoying over 50 different fruits, vegetables, and herbs that Featherstone Farm of Rushford, Minnesota, organically raises for both its community-supported agriculture (CSA) program and retail outlets in the Upper Midwest. Whether you buy your vegetables through a CSA subscription, or from a farmers market or your local grocery store, you will truly enjoy and constantly use this book. Arranged by season, Tastes is a truly major resource, with 416 pages containing nearly 300 recipes for appetizers, side dishes, soups, salads, sandwiches, main dishes, condiments, dressings, desserts, kid-friendly dishes, and beverages. Over 200 of its recipes are vegetarian, 111 vegan. Each crop features comprehensive, practical information on its history, nutrition, selection, storage, trimming, cleaning, preservation, and cooking techniques. Also included are hundreds of serving suggestions, cooking tips, handy equivalent measurements, substitutions, and lists of complementary foods, herbs, and seasonings. An extensive appendix of resources invites further exploration. Far more than just a cookbook, Tastes also features fun trivia, witty quotations, beautiful illustrations, and many informative, thought-provoking articles about farm life, the environmental and nutritional advantages of growing and eating organically, and crop-specific topics. Tastes promises to be a reference you will turn to again and again!

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From the Back Cover:

Tastes from Valley to Bluff: The Featherstone Farm Cookbook is your delightfully indispensable guide to selecting, cooking, and enjoying over 50 different fruits, vegetables, and herbs. Arranged by season, Tastes is a truly major resource, with 416 pages containing nearly 300 recipes, ranging from the eclectic to comfort food, covering appetizers, side dishes, soups, salads, sandwiches, main dishes, condiments, dressings, desserts, kid-friendly dishes, and beverages. Over 200 (two-thirds) of its recipes are vegetarian, 111 vegan. Each crop features comprehensive, practical information on its history, nutrition, selection, storage, trimming, cleaning, preservation, and cooking techniques. Designed for the cook short on time, the book contains hundreds of serving suggestions, cooking tips, equivalent measurements, substitutions, and lists of complementary foods, herbs, and seasonings. An extensive appendix of resources invites further exploration.

About the Author:

Born in South Korea, Mi Ae Lipe grew up in the San Francisco Bay Area, where she first became interested in food and gardening. A self-taught artist and illustrator, she lived and worked in Wisconsin and Minnesota for 13 years, and during this time she met Jack Hedin, owner of Featherstone Farm. After doing a logo project for the farm, she became one of its CSA subscribers, and the idea for the cookbook was born. She now resides in Seattle, where she does freelance book editing, graphic design, and publications consulting while regularly indulging in a favorite hobby, eating.

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Mi Ae Lipe
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Mi Ae Lipe, Mi Ae Lipe (Editor)
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