The Farmer's Cookbook: A Back to Basics Guide to Making Cheese, Curing Meat, Preserving Produce, Baking Bread, Fermenting, and More

The Farmer's Cookbook: A Back to Basics Guide to Making Cheese, Curing Meat, Preserving Produce, Baking Bread, Fermenting, and More

Marie W. Lawrence

Language: English

Pages: 325

ISBN: 2:00217014

Format: PDF / Kindle (mobi) / ePub

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 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.
















into the cooked rice, along with the soy sauce, onion, parsley, and the egg, which has been beaten first. Place the 2 T. corn oil in a heavy cast-iron skillet or fry pan over medium-high heat. Drop 8 equal portions of the rice mixture onto the hot oil, flattening each with a spatula into a thin patty approximately the same diameter as your squash slices. Fry until golden on one side, turn, and brown on the other. Place the 6 T. maple syrup plus the butter, vinegar, and additional 1 T. maple

substitute very nicely. Turkey Base 3–4 lb. turkey; breast or thighs ½ t. onion powder ½ t. garlic powder ½ t. paprika 1 T. salt 6 c. water 2 T. corn oil Sprinkle the turkey evenly with the onion and garlic powders and the paprika. Brown in the oil, covered, in a Dutch oven over medium heat until the turkey is golden brown on both sides. Add the salt and the water. Bring to a boil, lower the heat to a simmer, and cook, covered, for about an hour, until the turkey is cooked through

time, I thought the only way to make a good piecrust was with solid shortening. As time went by, I began to appreciate more the effect of butter on a pastry shell. Eventually, as news of the ills associated with hydrogenated foods swirled about, I decided to eliminate solid shortening from my cooking entirely. The only two foods this proved difficult for were whoopie pies and piecrust. I’ve now settled on satisfactory recipes for both, ironically just as nonhydrogenated solid shortenings such as

for the bottom crust, fitting it loosely into a 9" pie plate. Pour in the filling. Roll the upper crust, fitting it over the top. Crimp the edges and cut slits for steam to escape. Brush the top lightly with milk or cream and sprinkle with sugar. Bake in a preheated 375°F oven for about 45 minutes, until the crust is golden brown and nicely glazed. Cool the pie before cutting into 8 servings. It’s especially tasty topped with vanilla ice cream. Classic cherry pie: a treat any time of the

for about 35–45 minutes, basting once or twice with some of the sauce. To complete cooking and to give a nice finish to the skin, place the chicken directly on the grill, turning frequently and basting with more sauce, until the outside is crisp and brown and the meat tender. When pricked with a fork, juices should run clear. Remove from the grill and serve with any extra sauce. Potato salad, corn on the cob, tossed salad and/or baked beans all sound like good ways to round out this meal. Potato

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