John D. Ivanko, Lisa Kivirist
Format: PDF / Kindle (mobi) / ePub
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:
- Zuchini Feta Pancakes
- Winter Squash Fritters
- Herb-Infused Spare Ribs
- Peppermint Biscotti
- 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 practical cooking tips and lively short essays inspired by John and Lisa's organic, self-reliant homestead and bed and breakfast. This fully illustrated cookbook will show you how to reconnect with nature through food, especially when shared with friends.
Lisa Kivirist and John Ivanko are co-authors of the award-winning Ecopreneuring and Rural Renaissance. Lisa is also a distinguished Kellogg Food and Society Policy Fellow, and John is co-author and principal photographer for six multicultural children's books. John and Lisa are innkeepers of the award-winning Inn Serendipity Bed & Breakfast.
cubicle walls, however, we discovered our inner hippie — and granola. We closeted our power suits and plotted our rural escape, envisioning a lifestyle based on peace, love and duct tape. A place where independence and self-sufficiency trumped The Donald or Gordon Gekko. Cue the granola experiments, resulting in this house favorite that gets sprinkled over yogurt or quite often simply eaten by the handful. INGREDIENTS 8c. whole oats 1c. chopped nuts (peanuts work great) �c. sesame seeds 1c.
argue is a more viable, sustainable and local food system. We’re not alone. Joel Salatin is no fan of governmental regulations and policies either. In his book Everything I Want to Do Is Illegal, farmer Joel Salatin calls it the way he sees it. He’s the operator of Polyface Farm in Virginia’s Shenandoah Valley, where he and his family raise pastured poultry, “pigaerator pork,” “salad bar beef” and forage-fed rabbits, among many other edibles. And this family farm does it within a system that’s
and simmer for 30 to 40 minutes until potatoes are tender. Purée in batches in food processor. Return to pot and stir in milk. Cook over medium heat, stirring often, until soup is steaming. Add more salt to taste. For each serving, top with a dollop of sour cream. YIELD: 6 servings. Carpe Diem: Seize and Savor the Potluck’s Flavors Remember that scene in Dead Poets Society when the English teacher John Keating, played by Robin Williams, jumps on the desk and shouts to his students: “Carpe
TO THINK the nicest B&B compliment came when folks chose to stay here on their honeymoon. But Ben and Alissa topped that last summer. Not only were they returning guests who came back for their honeymoon, they served our beet burger recipe at their wedding reception. These burgers take time to make so we like to make a triple batch and freeze some of the extra patties. They taste surprisingly good cold and the deep red color of the beets give a hearty burger feel. We once served them to Lisa’s
Butter Pumpkin Bread, 44 Pumpkin Mousse Cheesecake, 188 Quiche, Fresh Tomato Breakfast Pie, 15 Kitchen Garden Quiche, 23 Winter Squash Quiche, 22 Quick breads, Apple Coffee Cake, 43 Peanut Butter Pumpkin Bread, 44 Quick mix, Quick Baking Mix, 232 Savory Zucchini Bake, 18 Raised beds, 49, 96, 123, 234 Raisins, Applesauce Muffins, 38 Carrot Cake, 178 Casablanca Couscous, 154 Cinnamon Raisin Biscuits, 42 Classic Sauerkraut, 110 Dolmades (Stuffed Grape Leaves), 134 “Granolaheads”