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.

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sliced) 6 oz. gravlax or smoked salmon 1 medium onion or leek, white part only, thinly sliced 2 eggs 2 T. butter 1 c. milk ¼ c. cream 1 t. Dijon mustard 1 T. fresh chopped dill Lightly sauté the sliced onion or leek in the butter until tender but not brown. Place ½ of the potatoes in a buttered 1-qt. casserole dish. Top with the sautéed onion and then with the thinly sliced salmon. Top with the rest of the potatoes. Whisk together the eggs, milk, cream, and mustard until smooth; pour

cake, accentuated with raisins and walnuts. It’s tasty served with whipped cream or light cream. Try combining sweetened whipped cream and sour cream for a special topping treat. Batter ¼ c. butter ¾ c. packed brown sugar 1 t. vanilla 1 t. baking powder ½ t. salt 1 c. flour ¾ c. milk ½ c. chopped walnuts ½ c. raisins Sauce 1 c. packed brown sugar 1 T. cornstarch 1½ c. water 2 T. butter Cream together the butter, brown sugar, and vanilla. Beat in the combined dry

brunch. 3 c. ground or finely diced cooked corned beef 3 c. diced potatoes, either cooked or raw 1 medium onion, diced 2 T. oil 2 T. butter Chopped parsley Diced green pepper, optional Salt to taste Pepper to taste Heat the oil and butter in a large, heavy skillet. Add the onions and the potatoes if you’re using raw ones. Cook for just a minute or two, to partially soften them, if cooking only the onions. If you’re cooking potatoes as well, it will probably take closer to 5 minutes. Add

Place the bread dough on a large oiled baking sheet and pat it out into a thin rectangle as close to the dimensions of the baking sheet as you can. Layer one cheese, one meat, the spinach, the other meat, and other cheese lengthways along one edge, leaving about an inch at each end and along the outer edge. Starting with the filled end, roll the Stromboli up as tightly as you can without causing the filling to leak out. Seal the edges and place seam-side down. Cut 4–5 short diagonal slashes

plenty of gravy to go around! Old-Fashioned Pot Roast 3 lb. beef for pot roasting 2 T. corn oil 1–2 bay leaves Black pepper Rosemary 2 lg. onions, sliced 2 t. salt 2 garlic cloves 2 stalks celery, chopped, optional 1 c. red wine or 2 T. cider vinegar 1 lb. of carrots, scrubbed and sliced lengthwise Mashed potatoes or buttered noodles Heat the corn oil in a 4-qt. pan or Dutch oven. Season the beef on all sides with the pepper and rosemary; I sprinkle enough on to lightly coat

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