Earth to Table: Seasonal Recipes from an Organic Farm

Earth to Table: Seasonal Recipes from an Organic Farm

Jeff Crump

Language: English

Pages: 336

ISBN: 0061825948

Format: PDF / Kindle (mobi) / ePub

“A beautiful book in every way.”

—Michael Pollan


Earth to Table by Jeff Crump and Bettina Schormann is an extraordinary, gorgeously illustrated collection of reflections and recipes in the tradition of Michael Pollan’s The Omnivore’s Dilemma and Food Matters. Subtitled “Seasonal Recipes from an Organic Farm,” Earth to Table sumptuously illuminates how good food is grown and how it comes to us—following over the course of one year, the journey from farm to restaurant of delicious organic produce. Featuring thoughts and recipes from some of the world’s most renowned and innovative “slow food” chefs—including Dan Barber (Blue Hill), Thomas Keller (The French Laundry), Matthew Dillon (Sitka and Spruce), and Heston Blumenthal (The Fat Duck)—here is a glorious celebration of the best things on earth, from Earth to Table.

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vegetables that you’ll eat much later, sterilizing the jars, watching over bubbling pots in a steamy kitchen—it all adds up to an afternoon to look forward to, particularly if, like me, you keep a bottle of wine open as you go about the work. And there is a unique pleasure that comes from gazing at the brightly colored jars before you (perhaps reluctantly) store them away. Canning and preserving is an art, and there is no way I can make you an expert in a few paragraphs (I’m always learning

imagine him with so much as a hair out of place. Attention to detail is what he and his restaurants are known for, and we enjoyed it ourselves when our coffee arrived. Keller has commissioned a signature blend of coffee beans for the restaurant and has had the grinding and brewing machines specially calibrated. The brew was served in a pristine sterling silver pot, accompanied by a small ewer of heated milk. Keller’s hackles seemed to go up at the sight of his off-duty server appearing at our

dreary and tedious too. And it will never taste as good, will never benefit your neighbors, and will probably never do anything but harm the planet. In the end, I’m just a chef. The only thing I’m an expert on is cooking food, and even there I figure I’ll always have more to learn. I’m not a farmer, not an economist, not a nutritionist or an environmentalist. But I am an eager student of food and its role in the world, and so, even though I am certainly no giant, here is the view from my

Apple Cider Muffins Apple Cider Vinaigrette Apple and Parsnip Puree Apple Tarts apples Apple Cider Muffins Apple Cider Vinaigrette Apple and Parsnip Puree Apple Tarts Cortland Apple Chutney Mulled Cider and Cranberry varieties, loss of aquaculture, 8.1, 8.2 Arctic char buying Salt-Baked Arctic Char artisanal sourcing, 13.1, 19.1, bm.1 (See also local economy, supporting/protecting) asparagus, fm.1 awaiting harvest of Grilled Asparagus with Fried Egg and Parmesan Frico

ramps. I can’t think of a single vegetable that heralds spring more than asparagus. Its tender flesh and subtle flavor deliver promise of the garden riches to come. Meanwhile, the menu at the Old Mill changes. Everything lightens up along with the weather; it’s sautéed, steamed, poached. It’s tender, herbaceous. Just like what we see out the window. MY FIRST IMPRESSIONS OF LIFE AS A FARMER are auditory: the crackle of my car’s tires on gravel, then an unfamiliar hiss of grass brushing under the

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