Farmer John's Cookbook

by Peterson, John

• ISBN13: 9781423600145
• ISBN10: 1423600142
• Edition: 1st
• Format: Paperback
• Copyright: 2006-05-30
• Publisher: Gibbs Smith

Summary

Join the real food revolution with a true pioneer in the Community Supported Agriculture movement-Farmer John Peterson and his farm, Angelic Organics. Angelic Organics is a leader in community supported gardening and biodynamics, helping to connect people with their food, their farmers, and healthful living.

Table of Contents

Preface: A Life of Farming	12	(5)
Acknowledgments	17	(2)
Introduction: Food Then and Now	19	(3)
How to Use This Book	22	(7)
A Farmer's Dream: Does Farmer John Have the Right to Make This Cookbook? Does Jack Nicholson?	29	(1)
John Peterson
Angelic Organics Mission and Guiding Principles	30	(2)
Angelic Organics in the Process of Becoming Biodynamic	32	(2)
Biodynamics Between Myth and Reality	34	(6)
Andrew Lorand
An Introduction to Anthroposophical Nutrition	40	(1)
Rudolf Steiner
PART 1 Spring: An Emphasis on Planting	41	(3)
PART 2 Early Season: An Emphasis on Leafing	44	(107)
We're Not an Eco-Novelty by John Peterson	45	(1)
``The Relation of Foodstuffs to Man'' from The Evolution of Earth and Man and Influence of the Stars	46	(2)
Rudolf Steiner
Welcome to the Early Season	48	(103)
Asparagus	52	(3)
Beets	55	(8)
Chicories	63	(13)
Choi	76	(5)
Cooking Greens	81	(14)
Cucumbers	95	(7)
Herbs	102	(19)
Onions and Scallions	121	(8)
Radishes and Young Turnips	129	(7)
Salad Greens	136	(6)
Sugar Snap Peas	142	(3)
Zucchini and Summer Squash	145	(6)
PART 3 Mid-Season: An Emphasis on Fruiting	151	(85)
Heat	152	(3)
John Peterson
Thoughts on Nutrition	155	(4)
Thomas Cowan
Welcome to the Mid-Season	159	(77)
Carrots	163	(6)
Celery	169	(5)
Eggplant	174	(7)
Fennel	181	(4)
Garlic and Garlic Scapes	185	(4)
Green Beans	189	(12)
Kohlrabi	201	(4)
Leeks	205	(6)
Melons	211	(4)
Peppers	215	(8)
Sweet Corn	223	(5)
Tomatoes	228	(8)
PART 4 Late Season: An Emphasis on Rooting	236	(80)
Bloomingdale's and Produce	237	(3)
John Peterson
Childhood Nourishment	240	(4)
Louise Frazier
Welcome to the Late Season	244	(72)
Broccoli	248	(5)
Brussels Sprouts	253	(4)
Cabbage	257	(7)
Cauliflower	264	(6)
Celeriac	270	(4)
Daikon Radishes	274	(11)
Parsnips	285	(4)
Potatoes	289	(6)
Rutabagas	295	(4)
Sunchokes (Jerusalem Artichokes)	299	(3)
Sweet Potatoes	302	(5)
Winter Squash	307	(9)
PART 5 Extended Season: An Emphasis on Prolonging	316	(12)
Pig Newtons Did Not Save the Farm	317	(3)
John Peterson
``Milk, Meat, and Plants'' from Nutrition and Stimulants	320	(4)
Rudolf Steiner
Welcome to the Extended Season	324	(4)
PART 6 Winter: An Emphasis on Planning	328	(3)
Basic Recipes	331	(3)
Appendices	334	(19)
Appendix A: Vegetable & Herb Availability from Angelic Organics	334	(2)
Appendix B: Illustrated Vegetable Identification Guide	336	(3)
Appendix C: Vegetable Storage Guide	339	(5)
Appendix D: Complementary Herbs & Spices: Introduction and Chart	344	(2)
Louise Frazier
Appendix E: Simple & Good Whole Grain Cookery: Introduction and Chart	346	(3)
Louise Frazier
The Pig Completes the Bunny	348	(1)
John Peterson
Appendix H: A Collection of Anthroposophical Outtakes on Foodstuffs	349	(4)
Index	353	(7)
Biographies of Contributors	360

Excerpts

Baked Zucchini HalvesStuffed with Wild Rice and Quinoa Friend of the Farm In this hearty recipe the classic combination of onion, celery, and cheese give plenty of robust flavor to the mixed grains, while zucchini provides the perfect juicy-firm base. Both wild rice and quinoa have a firm outer layer that splits during cooking to expose a soft kernel inside. In the case of quinoa, this layer twists and rolls so that each tiny, tender nugget ends up surrounded by a delicately crispy ring. Remember to rinse your quinoa thoroughly before you cook it, as rinsing will remove all traces of a naturally occurring coating that can make it taste bitter. This satisfying dish is an excellent accompaniment to roasted chicken or grilled fish. This recipe serves four to six as a side dish, and two to three as a main course. 1 large zucchini, halved lengthwise 1 1/2 cups cooked quinoa 1/2 cup cooked wild rice 1/4 cup freshly grated Parmesan cheese (about 3/4 ounce) 1 1/2 teaspoons olive oil 1/2 cup chopped onion (about 1 medium onion) 1 rib celery, chopped 3/4 cup fresh bread crumbs 1 teaspoon salt butter (optional) 1. Preheat the oven to 350 F. 2. Cut out the center from each half of the zucchini with a paring knife, being careful not to puncture the bottom or the sides; reserve the centers. Transfer the hollow halves, cut-side up, to a baking dish. 3. Coarsely chop the zucchini centers and put them in a large bowl. Add the quinoa, wild rice, and Parmesan. Stir until well combined. 4. Heat the oil in a medium skillet over medium-high heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in the bread crumbs and salt. Continue to cook, stirring constantly, until the bread crumbs are well mixed in and heated through, about 1 minute. 5. Add the bread crumb mixture to the quinoa/rice mixture and combine well. 6. Stuff hollow zucchini halves with the quinoa/rice mixture. Cover with aluminum foil; bake for 40 minutes. 7. Remove the foil. If you wish, dot each half with a pat of butter. Continue baking until zucchini is very tender and the filling is golden brown, 10-20 minutes. Serve warm. Serves 4 to 6