A solid , tasty and quick welcome to this new Farmstead Chef web log !
We ’re respect and thrilled to join theHobby Farmsblogging menage and tie in weekly with you about formula , tips and creative ideas to enjoy the garden harvest and eat seasonally and topically throughout the class .
Our kitchen doctrine and mania for all things culinary roots in our new cookbook of the same name : Farmstead Chef . Yes , this cookbook has recipes and component with measure and temperature like you ’d require .
But the conception of a “ farmstead chef ” goes much deeper , a issue to our nation ’s historic , long - standing farmstead solution of independence , frugalness , ego - trust andcommunity connections . No culinary arcdegree or abundance of gourmet appurtenance required . ( We have neither . ) Rather , this “ farmsteadtarian ” approach stems from a commitment to connect directly with our farms and food source and celebrate daily the merriment factor found in fresh and seasonal fare .
There ’s no farm computer address required to eat or cook like a farmsteadtarian , though . Growing number of suburbanites and urban indweller in the marrow of the city havekitchen gardensin their backyard or on a patio — or purchase aCSAshare or slay the farmers ’ food market every calendar week . We want to be on a first - name basis with the blunderer , bread maker , farmer and beekeeper — not our doctor . Anyone , anywhere , can now take an active role in what ’s on their fellowship ’s plate .
Here are three starter bakshis to channel your inner farmplace chef :
1 . pore on garden - fresh ingredients and eat seasonally . Don’t worry about culinary proficiency ; alternatively , focus on what ’s in the goat god . When you start with garden - tonic ( orhome - kitchen preserved ) produce harvested at the peak of ripeness , let those flavors guide and urge on your cooking . Less is more with quality ingredients ; focalise on way to let that rhubarb or rutabaga radiance .
2 . Think Boy Scout fill Michelangelo . recollect that Boy Scout mantra “ Be inclined , ” but apply it to the kitchen . Keep awell - stocked pantryof staples ( look for future place on buttery tips ) so you could readily whip up whatever you image in the kitchen , inspired by the pile oftomatoesor what ’s in copiousness on your counter .
But transmit your inner Michelangelo , as well : make in your kitchen . Think of produce as your palette : What new flavor combos can you think of ? We ’ll share recipes for our new favorites inspired by green goods richness , from Beet Burgers ( who knew shredded beets forge so well in a vegetable burger ? ) to unequaled combinations like Pumpkin Peanut Butter Bread .
3 . Cultivate CollaborationA key constituent for today ’s farmstead chef : connexion . From talk about tomato - keep technique with your senior neighbour down the road ( we ’ll introduce you to some of our many local mentor in this web log ) to research radish recipe online , we ’re sign to live at a fourth dimension that immix the best of traditional and modern communication . Keep those conversations going over coffee tree cups while also tapping into the riches of entropy out there on the net . These resources quickly add up to more than technique and culinary skill . connect with others stirs up that essence note value for all farmplace chef : build community and our interdependence with each other and the planet that sustains us .
Check back next Wednesday and we ’ll deal how we savor our abundant Swiss - leaf beet crop before the snow sets in with a delicious recipe , perfect for class call over the holidays .
Yours truely ,
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