Recipes, resources

Recipes, links to ideas on how to enjoy your farm fresh vegetables.

Garlic scapes:  Regina Rae’s garlic scape scramble.

Green tomato pie: like apple pie, there are lots of variations, here’s one.

Beets: NPR makes beet chips

Summer squash: a composed salad, more of a method than a recipe.

Eggplant: Madras pickled eggplant, from The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard

Kale and potato soup, a recipe from Frog Bottom Farm, VA.

Spanish tortilla

Eat your carrot greens. Carrot top pesto, from Diane Morgan’s Roots

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Websites to explore for more local foods recipes.

Culinate

Epicurious

Edible Communities

Dakota Local Food Network

Dakota Rural Action’s Recipe Index

Regina Rae’s Recipes

Tucson CSA

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A few of our favorite cookbooks – for your next trip to the Library:

Local Flavors by Deborah Madison 

The New Vegetarian Epicure by Anna Thomas

Good Meat by Deborah Krasner

The Art of Fermentation by Sandor Katz

Nourishing Traditions by Sally Fallon

Cafe Beaujolais by Margaret S. Fox and John Bear

The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart

Tassajara Bread Book by Edward Espe Brown

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And while you are at the Library, here’s a quick list of our favorites(regarding local foods, agrarianism), ones you might enjoy:

Vegetable Literacy by Deborah Madison

Organic Manifesto by Maria Rodale

Slow Food Nation by Carlo Petrini

In Defense of Food: an Eater’s Manifesto by Michael Pollan

Eaarth: Making a Life on a Tough New Planet by Bill McKibben

Greenhorns, ed. Bradbury, Fleming and Manalo

absolutely anything by Wedell Berry

Deep Economy by Bill McKibben

Ancient Agriculture, Roots and Application of Sustainable Farming by Gabriel Alonso de Herrera

Where Our Food Comes From by Gary Nabhan

Cultivating an Ecological Conscience by Frederick Kirchenmann