Growing tomorrow : a farm-to-table journey in photos and recipes : behind the scenes with 18 extraordinary sustainable farmers who are changing the way we eat PDF
Preview Growing tomorrow : a farm-to-table journey in photos and recipes : behind the scenes with 18 extraordinary sustainable farmers who are changing the way we eat
P R I T C H MMeeeett tthhee llooccaall ffaarrmmeerrss wwhhoo ffeeeedd AAmmeerriiccaa—— A R D iinn ssttoorriieess,, pphhoottooss,, aanndd 5500 rreecciippeess!! WW hen Forrest Pritchard went looking for fourth-generation farmer Robert Hayton the unsung heroes of local, sustainable confides, “This farm has been rescued by food, he found them at 18 exceptional farms big harvests. . . . For every one great season, all over the country. though, you’ve got ten years of tough.” In Detroit, Aba Ifeoma of D-Town Farm With more than 50 mouthwatering A dreams of replenishing the local “food desert” recipes and over 250 photographs, this Farm-to-Table with organic produce. On Cape Cod, Nick unique cookbook captures the struggles and Journey in Muto stays afloat and eco-friendly by fishing triumphs of the visionary farmers who are Photos and with the seasons. And in Washington State, Growing Tomorrow. Recipes “One of the most joyous and thought-provoking things a culinarian can do is go out into the field and meet the farmers providing our resources. It’s inspirational to see that, as a farmer, Forrest Pritchard draws the same energy from telling the tales of his colleagues at work.” —mario batali, chef and cohost of The Chew, and jim webster, of the Washington Post, coauthors of America Farm to Table “A beautiful, bountiful tribute to the local heroes who are sustaining America’s proud farming heritage.” Behind the Scenes with 18 Extraordinary —brent ridge and josh kilmer-purcell, “The Fabulous Beekman Boys” Sustainable Farmers Who Are Changing the Way We Eat “Gorgeous, delectable, and fascinating, Growing Tomorrow provides food for the body, mind, and soul. Engaging to read, easy to cook from, delicious to eat, this is more than a cookbook; it is a meditation on the things that give us life.” —garth stein, New York Times–bestselling author of The Art of Racing in the Rain and A Sudden Light Faot rWraessht iPnrgittochna, rDdC i–s aar seeav feanrmthe-rgse’ mnearrakteiotsn f foarr mmoerre. Hthisa nfa 1r5m y,e Samrsi. tHhi Ms Neaedwo Ywosr,k h Taims seosl–d in PA Fa hr bestselling first book, Gaining Ground, was picked as a top read by the Washington Post, om Publishers Weekly, and NPR’s The Splendid Table. Molly M. Peterson, twice a finalist for the tos-to American Society of Magazine Editors’ annual an-Ta “Best Cover” award, has been a professional db photographer for more than 10 years. $24.95 U.S. COOKING | FOOD WRITING Recle J io pu er forrestpritchard.com sn e THE EXPERIMENT ■ NEW YORK y BECAUSE EVERY BOOK IS A TEST OF NEW IDEAS theexperimentpublishing.com | @experimentbooks Also available as an ebook New York Times–bestselling author of GAINING GROUND Photographs by Molly M. Peterson Foreword by Deborah Madison Growing Tomorrow Cover Mech_rev2.indd 3 7/7/15 11:13 AM Growing Tomorrow Cover Mech_rev2.indd 5 7/7/15 11:13 AM PRAISE FOR GROWING TOMORROW “A beautiful, bountiful tribute to the local heroes who are sustaining America's proud farming heritage and putting fresh, organic food on our tables. Between the captivating farm profiles and the fresh-from-the-field recipes, Growing Tomorrow is sure to inspire future generations of farmers and home cooks everywhere.” —BRENT RIDGE and JOSH KILMER-PURCELL from “The Fabulous Beekman Boys” and Beekman1802.com “Forrest Pritchard is a farmer and talented writer giving voice to an important segment of our food world. With Growing Tomorrow, Pritchard trains his storytelling talents on his fellow farmers for what amounts to a portrait of America in all its extraordinary bounty. We’re lucky to have this farmer-writer in our midst.” —MICHAEL RUHLMAN, author of The Soul of a Chef: The Pursuit of Perfection “Growing Tomorrow is the book that will inspire farmers, chefs, and consumers to do the right thing. A firsthand look at why sustainable farming matters and the people who are making a difference on a daily basis.” —SEAN BROCK, New York Times–bestselling author of Heritage and chef of McCrady's, Husk, and Minero “Gorgeous, delectable, and fascinating, Growing Tomorrow provides food for the body, mind, and soul. Engaging to read, easy to cook from, delicious to eat, this is more than a cookbook; it is a meditation on the things that give us life.” —GARTH STEIN, New York Times–bestselling author of The Art of Racing in the Rain and A Sudden Light “The next best thing to visiting each of the intriguing farms. Did I hear someone say ‘road trip’?” —MARIAN BURROS, former reporter for The New York Times and cookbook author THEEXPERIMENT BECAUSEEVERY BOOKISATESTOFNEWIDEAS “Like a flitting honey bee, master farmer/storyteller Forrest Pritchard dips our imagination into the sweet nectar of integrity farmers, pollinating our minds with petals of wisdom and practical application.” —JOEL SALATIN, owner of Polyface Farm (featured in Michael Pollan’s The Omnivore’s Dilemma and the documentary Food, Inc.), and author of You Can Farm “Who says that nobody is going into farming these days or that you can’t make a living growing foods organically and sustainably? Certainly not the 18 pioneers described in this lovely, inspiring book. Forrest Pritchard chose farmers of diverse crops— mushrooms, honey, lobsters, avocados, grain, beef, and more—and tells the personal stories of how they created lives of deep productivity and satisfaction. Any aspiring farmer or consumer of freshly farmed products will get great pleasure from reading this book and admiring its photos.” —MARION NESTLE, Professor of Nutrition, Food Studies, and Public Health at New York University, and author of What to Eat “The faces of the sustainable farming movement in the US are as diverse as the crops they're growing. Forrest Pritchard has done an incredible job of telling the stories of the people who are changing the food system, one farm at a time, across the country. And with recipes from each of the farms he visits, Pritchard reminds readers how delicious food grown by people who care about the Earth can be. Pritchard is following in the steps of Wendell Berry, intertwining farming and philosophy to provide a roadmap for where the food movement is headed.” —DANIELLE NIERENBERG, President of Food Tank “From goat cheese to wild rice, Growing Tomorrow will show you how today's farmers are producing healthy, delicious food using old-fashioned methods and modern technologies—truly the food we will be eating tomorrow. We get all this in Forrest Pritchard's wonderful writing style and Molly Peterson's beautiful photographs. And the recipes are yummy!” —SALLY FALLON MORELL, President of The Weston A. Price Foundation and author of Nourishing Traditions “Forrest has come into full bloom. The stories he shares in Growing Tomorrow create a generous and honest exhibit on the enterprise of food and the human spirit. His eloquent prose echoes both Stegner and Steinbeck in its ability to coax from the land an understanding of our relationship with it.” —BARTON SEAVER, chef and author of For Cod and Country G rowi ng Tomor row A Farm-to-Table Journey in Photos and Recipes Behind the Scenes with 18 Extraordinary Sustainable Farmers Who Are Changing the Way We Eat FORREST PRITCHARD Photographs by Molly M. Peterson Foreword by Deborah Madison THEEXPERIMENT New York BECAUSEEVERY BOOKISATESTOFNEWIDEAS GrowinG Tomorrow: A Farm-to-Table Journey in Photos and Recipes Copyright © 2015 Forrest Pritchard Foreword © 2015 Deborah Madison Photographs copyright © 2015 Molly M. Peterson, except photo of Mary Provost on page 99 and photo from Skyline Correctional Facility on page 104 © Barry Staver, used with permission of photographer All rights reserved. Except for brief passages quoted in newspaper, magazine, radio, television, or online reviews, no portion of this book may be reproduced, distributed, or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or information storage or retrieval system, without the prior written permission of the publisher. Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. Where those designations appear in this book and The Experiment was aware of a trademark claim, the designations have been capitalized. The Experiment, LLC 220 East 23rd Street, Suite 301 New York, NY 10010-4674 www.theexperimentpublishing.com The Experiment’s books are available at special discounts when purchased in bulk for premiums and sales promotions as well as for fund-raising or educational use. For details, contact us at info@ theexperimentpublishing.com. Library of Congress Cataloging-in-Publication Data Pritchard, Forrest. Growing tomorrow : a farm-to-table journey in photos and recipes : behind the scenes with 18 extraordinary sustainable farmers who are changing the way we eat / Forrest Pritchard ; photography by Molly Peterson. pages cm Includes bibliographical references and index. ISBN 978-1-61519-284-7 (cloth) -- ISBN 978-1-61519-285-4 (ebook) 1. Sustainable agriculture--United States. 2. Local foods--United States. 3. Family farms--United States. 4. Farm produce--United States. 5. Cooking, American. I. Peterson, Molly (Molly M.) II. Title. S494.5.S86P755 2015 338.10973--dc23 2015003785 ISBN 978-1-61519-284-7 Ebook ISBN 978-1-61519-285-4 Cover design by Christopher King Cover photographs by Molly M. Peterson Map illustration for endpapers by Daniel Christensen Photograph of Forrest Pritchard by Craig McCord / Handpicked Nation Photograph of Molly M. Peterson by Mike Peterson Text design by Sarah Smith Manufactured in China Distributed by Workman Publishing Company, Inc. Distributed simultaneously in Canada by Thomas Allen & Son Ltd. First printing October 2015 10 9 8 7 6 5 4 3 2 1 To my fellow farmers—people of faith, creativity, and deep good humor. It’s long overdue, but on behalf of our country, thanks for lunch. The hills resound with our glad song, And echo back to Thee; Our thanks received for work and health, And love and loyalty. —“As the Bright Flames,” a traditional 4-H campfire song Contents Foreword by Deborah Madison ..................................................................x Introduction ...........................................................................................1 1 Potomac Vegetable Farms. .................................................7 Garlic Yogurt Tomato Bites ............................................................... 17 Pear, Cucumber, and Sesame Slaw ...................................................... 18 Prosciutto-Wrapped Cantaloupe with Balsamic Glaze. .............................. 19 2 Nichols Farm & Orchard ..................................................... 21 Fresh Linguine with Spring Radishes and Peas ....................................... 31 Homemade Pasta. .......................................................................... 32 Lavender and Lemon Balm Mint Tea .................................................... 37 3 Hayton Farms Berries ......................................................... 39 Fresh Berries and Cream .................................................................. 49 Raspberry Beer Cocktail ..................................................................50 Blueberry Salsa ............................................................................. 50 4 D-Town Farm ...........................................................................53 Tomato Sauce from Scratch ..............................................................63 Full-Flavored Collard Greens. ............................................................ 64 Roasted Veggies ........................................................................... 67 5 Ozark Forest Mushrooms. ................................................. 69 Asian Mushroom Soup . ................................................................... 77 Pesto Shiitake Sauce ....................................................................... 78 6 Lagier Ranches...................................................................... 81 Almond Milk ................................................................................90 Pickled Cherries ........................................................................... 93 Cherry Clafoutis ............................................................................ 94 7 Haystack Mountain Goat Dairy ........................................ 97 Mushroom and Chèvre Frittata . ....................................................... 108 Roasted Beet and Arugula Salad with Chèvre Fondue and Sherry Vinaigrette .110 8 Matt Romero Farms ............................................................ 113 Eggplant Sandwich ....................................................................... 121 Red Chili Con Carne ..................................................................... 122 9 Black Oak Holler Farm .....................................................125 Anytime Biscuits ......................................................................... 134 Mustard-Braised Pork Shoulder with Fried Cornbread. .............................135 BBQ Sauce. .................................................................................137 10 Nick Muto and Backside Bakes. .......................................139 Lobster Roll. ............................................................................... 148 Backside Grilled Clams ................................................................... 151 Traditional Backside Clambake with Lobster .........................................152 11 Texas Honeybee Guild ......................................................155 Honey-Orange Drumsticks . ........................................................... 164 Honey-Bourbon Ice Cream ..............................................................167 Spring Dandelion Salad with Candied Walnuts and Citrus Vinaigrette ......... 168 12 Kiyokawa Family Orchards ............................................... 171 Savory Peach Soup . ...................................................................... 181 Pearadise Pie with Homemade Pastry Crust .........................................182 , 13 Pauls Grains ........................................................................185 Citrus Beets ............................................................................... 194 Oat Bran Chocolate Chip Cookies . .....................................................197 Rhubarb Buckwheat Torte .............................................................. 198 14 Red Lake Nation Foods ..................................................... 201 Wild Rice Pancakes with Apple Topping ............................................. 210 Wild Rice Meatballs ...................................................................... 210
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