Download Ebook Farmstead Feast: Winter: Delicious, in-season recipes
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Farmstead Feast: Winter: Delicious, in-season recipes
Download Ebook Farmstead Feast: Winter: Delicious, in-season recipes
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Delicious in-season recipes by the author of The Weekend Homesteader! Did you ever join a CSA and then drown in bushels of kale and sweet potatoes? Or perhaps you're a homesteader who finally plucked up your courage and learned to pluck a chicken...then couldn't figure out how to serve meat that is more flavorful, but also tougher, than grocery-store offerings. Perhaps you'd like to eat seasonally in order to cut back on your carbon footprint or to save some cash. Or maybe you were drawn to homegrown produce after converting over to a paleo diet and learning that cabbages and butternut squash from your garden were easy to substitute into recipes that called for pasta. No matter where your personal food journey has taken you, Farmstead Feast will introduce you to the ever-changing delicacies of a menu that reflects the uniqueness of each season of the year. In this winter edition, you'll savor the rich, hearty taste of a venison stew and the sprightly flavor of a raw kale salad, will learn to create your own chicken stock and to turn tough meat into delicious sausage, and will tempt your palate with low- or no-sugar desserts. And, in the end, when your family doesn't that realize that there's anything special about these recipes other than their splendid flavor...then you've really won the food battle and served a farmstead feast!
- Sales Rank: #618144 in Books
- Published on: 2015-01-25
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .17" w x 6.00" l, .25 pounds
- Binding: Paperback
- 74 pages
Most helpful customer reviews
10 of 10 people found the following review helpful.
Who Knew The Winter Garden Could Produce Such Good Eating?
By Amazon Customer
If you are a homesteader with a large vegetable plot, or even if you just have a backyard garden, then these excellent recipes will give you some creative and delicious ideas to use those stored up fall veggies, or the greens that are still growing in the winter garden. In fact, it might even influence what you plant next spring! You dont have to be a gardener to eat this well, (you can buy all these ingredients at your grocery store) but these recipe ieas might just make you want to try growing some of these things on your own!
I like the philosophy behind these recipes-use what is available, eat seasonally, and feel free to substitùte what ingredients came out of your own garden. Anna gives some helpful hints as to what such substitutes are easily made.. Store bought offerings are utilized as well, so anyone, even a non-homesteader, could try out these meal ideas for some nutient dense, healthy eating. And without going into any heavy discourse about preserving foods, Anna leads by example, including those things she has preserved from her own garden.
I am looking forward to trying out some of these recipes ideas. In fact, the winter butternut not-lasagne and kale salad might just show up on our dinner table tonight!
In brief, it is refreshing to see a cookbook that is based on real food ingredients that are locally grown, seasonally available, easily accessible, and, by default, nutritious and healthy.
8 of 8 people found the following review helpful.
Yum!
By Jake
My favorite quote from the book is this: "You may learn, as we did, that restricting yourself to local and in-season ingredients isn’t about doing without—it’s about enjoying a constantly changing menu of offerings cooked and served at peak deliciousness."
From the mouth-watering photography to the vivid descriptions of how to prepare each dish, it's clear that Anna and Mark are not just 'not doing without,' they're thriving on a diet that cycles with the seasons. Anna is really overcoming two challenges with the book--how to cook with seasonal vegetables, and how to keep a picky eater on board with the plan to cook with seasonal vegetables. That second one is key if your goal is to get your family eating in tune with local offerings while maintaining a high approval rating among household correspondents. (Ok, maybe Mark isn't a *picky* picky eater, but I get the impression that he's never been called a 'human garbage disposal' like I have.) Anna has definitely picked a team of winning recipes for this book, and although the number of recipes isn't overwhelming (6 main dishes, 6 side dishes, and 2 desserts), the variations and substitutions she discusses at length for each of them could easily account for a dozen or more. Anna gives readers a canvas, a set of paints, and pile of inspiration, and for that the price is a bargain.
My only beef with the book is that for all the uses of squash and pumpkins, there's no recipe for the seeds! Anna says the chickens and goats fight over them, and I bet they do, since the seeds are wonderful human treats, too. Lightly salted and roasted in the oven, golly they're good.
I think the last bit of advice for successful seasonal eating is also especially useful: don't plan your meals by abstractly imagining what you'd like to see on your plate tonight, but rather by looking at the foods you have stored and imagining what deliciousness you can prepare therefrom. The proper mindset is crucial for not feeling like you're 'doing without!'
Excellent book, and looking forward to the next in the series!
8 of 8 people found the following review helpful.
concise and sweet
By Philip J. Winn
My wife and I, who are semi-retired suburban gardeners, love to grow and harvest fresh veggies from the backyard and feel so much more healthy when we do. It is always a challenge to find new ways to prepare and extend the harvest period of what we grow. Anna's easy to read style and useful tips make this a fun read. My favorites are on roasting Brussel sprouts and sweet potatoes. We are avid mushroom hunters and we agree whole heartedly with her tips on preparing them. We regularly read Anna and Mark's blog and enjoy following their homestead through the seasons, seeing the results of their experiments and sharing life's lessons and their successes. I feel like they are neighbors, and though they are hundreds of miles away, we are always eager to stop by their place (their web site) to find out what is going on and pick us some tips on what (and how) we should be doing in the garden. We have the greatest respect for their abundant energy, love of nature and common sense.
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