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The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal.
In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Béarnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt’s cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, resonant in story, Growing a Feast depicts the effort behind every meal, the farm that comes before every table.- Sales Rank: #752359 in Books
- Published on: 2015-01-05
- Original language: English
- Number of items: 1
- Dimensions: 8.30" h x .90" w x 5.60" l, .0 pounds
- Binding: Paperback
- 320 pages
From Booklist
At the end of summer, Timmermeister (Growing a Farmer, 2011) presides over a luscious feast for 20 guests at his 13-acre dairy farm on Vashon Island, Washington. In this beautifully written book, the former restaurateur details the long labor of love behind the feast that began two years earlier with the birth of a calf, Alice. Her cream is only one of the glorious ingredients that will go into the feast, nearly all of them produced at the farm. Timmermeister’s chronicle of milking cows and the making and aging of cheese months ahead of the dinner he prepares is interwoven with an overview of an evolving small farm, agribusiness, and concerns about the industrial food complex. Timmermeister guides the reader through the seasons and the rhythms of planting and harvesting, conveying the visual, aural, and tactile pleasure of growing food. Joining him in his enterprise are a host of food-conscious characters, from Leda, who trades seeds for cheese, to Bill, whose large, thin-skinned tomatoes will find their way into a cake. A delight for foodies, this astonishingbook includes recipes for the feast dishes. --Vanessa Bush
Review
“I hung on every word. . . . Timmermeister has the knack of helping the reader imagine the tastes of the produce coming out of the earth and the smells of the dinner being made in the cookhouse.” (Kent Black - Boston Globe)
““Delicious. . . . takes a realistic look at a world we’ve come to fetishize and glamorize.” (Nancy Leson - Seattle Times)
“Distinguished itself from the multitude of farm memoirs… with its scope and vantage point.” (Penelope Green - The New York Times)
“The book shines…Timmermeister does not shrink from the honest truth.” (Publishers Weekly)
“A former chef in the Seattle food scene turned small-scale dairy farmer, Kurt Timmermeister is in a better place than most to set the record straight about where our food comes from.” (Lindsay Abrams - Salon)
“We hear the phrase ‘farm to table’ often, but to understand what this truly means, read Growing a Feast.” (Shelf Awareness)
“Timmermeister’s narrative is an antidote to food cynicism.” (Chris Walters - Acres)
About the Author
Kurt Timmermeister was a successful restaurateur in Seattle before buying farmland on Vashon Island in 1991. Originally four acres, Kurtwood Farms is now a thirteen-acre dairy farm specializing in farmstead cheese.
Most helpful customer reviews
6 of 6 people found the following review helpful.
Another Great Book by Mr. Timmermeister
By J
This book is very different from the authors first effort. Instead of writing about the history of his farm as a whole he picked out certain aspects to highlight. The goal being a dinner he cooks for twenty friends which takes over two years to grow and prepare.
My favorite sections of this book are when the author talks about a few of his island friends. He is a skilled observer of human nature, and his profiles are funny and self deprecating.
Overall this book is a great sophomore effort, and I look forward to seeing what else is on the table...
4 of 4 people found the following review helpful.
builds on Growing a Farmer--loved it
By science reader
This author knows how to stick to his subject, a rare thing in a writer of memoirs and highly prized by me. This is about exactly what it says it is, how this industrious man grew on his small farm the feast he lavished on twenty people. It's a revealing and absorbing story. Don't look for self-disclosure here--Timmermeister doesn't go there--but do look to really understand what his efforts were and what they wrought. One of the great pleasures in reading this book for me was being reminded of so much of what was done on the family farm where I grew up harvesting food, milking cows, grooming work horses. I know first hand the cream separator he describes.
I deeply enjoyed the whole book, but my favorite part was his account of building the cheese cave and creating the cheeses that live there as they mature. I'm trying to figure out how to get to taste those cheeses! A trip to Seattle, I guess.
I feel grateful for this book.
2 of 2 people found the following review helpful.
Like the Good Old Days
By Emilie
I loved this book because it took me back to growing up in rural NE Colorado during the Depression when we grew everything, whether for a feast or every day, and stored food for winters.
I loved reading about the livestock, especially the chickens and jersey cows like my mother had. Jerseys are cute/pretty, like deer, and like Tim and my Mom said, they give good milk for cheese, butter, drinking. I remember our root cellar, much like Tim describes his cheese cave.
I especially enjoyed the book because it is about an area I now live near, Vashon Island. I am glad to see that some people still appreciate good fresh food and the hard work it takes to create healthy food, feast or not.
Emilie
Port Orchard, WA
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