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The Farmer's Kitchen: The Ultimate Guide to Enjoying Your CSA and Farmers' Market Foods Paperback – January 31, 2012


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The Farmer's Kitchen: The Ultimate Guide to Enjoying Your CSA and Farmers' Market Foods + Simply in Season Expanded Edition (World Community Cookbook) + From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, 3rd Edition
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Product Details

  • Paperback: 340 pages
  • Publisher: CreateSpace Independent Publishing Platform (January 31, 2012)
  • Language: English
  • ISBN-10: 1460910230
  • ISBN-13: 978-1460910238
  • Product Dimensions: 5.5 x 0.8 x 8.5 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #164,131 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Julia Shanks- chef, entrepreneur and multi-engine instrument rated pilot - received her professional training as a chef at the California Culinary Academy in San Francisco. She earned her Bachelor of Arts degree from Hampshire College in Aviation Psychology, and MBA, Magna Cum Laude, from Babson College.

Julia's passion for cooking began when she was 12 - years old, cooking her way through the Time-Life Cookbooks. As a chef, Julia worked in restaurants around the country, developing a taste for fresh, local and seasonal foods.

Today, Julia consults with restaurants, farms and food producers, helping them maximize profits and streamline revenues. in her tiny, urban garden in Cambridge, MA, she harvests vegetables seven months out of the year.

Brett Grohsgal has been the chef in 8 establishments and cooked in seven others, from New England to Louisiana to California and at sea, and over a twenty year period. Brett earned a Bachelor's degree in Botany from Berkeley and a Master's in Soil Science from North Carolina State University. As Brett's passion for cooking great foods evolved he began growing his own produce and in 1996 he and his wife, Dr. Christine Bergmark, bought 100 acres of prime land in Lexington Park, Maryland.

Brett manages Even' Star Organic Farm for reliable harvests and for respectful environmental stewardship. Brett and his treasured crew harvest crops year-round for restaurants, grocery stores, universities, and farmers' markets. The driving force of the farm since 2004, however, has been its CSA, which serves over 200 families in the winter months and 300 families in the summer.

Even' Star remains committed to the ideal that life is too short, and farm life too arduous, to ever grow or eat boring foods.


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Customer Reviews

4.7 out of 5 stars
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The recipes are simple and clear and easy to make.
Dave
The concordance with descriptions of all the vegetables, fruits and herbs as well as the section on how to treat and store them is very useful.
Paul Sussman
I would recommend this book anyone who loves food and wants to eat healthier!
Sea Glass

Most Helpful Customer Reviews

10 of 10 people found the following review helpful By Paul Sussman on March 20, 2011
Format: Paperback
This book is perfect for anyone who subscribes to a CSA, or just want's to know what to do with whatever produce comes their way. I like how it's organized by ingredient. The concordance with descriptions of all the vegetables, fruits and herbs as well as the section on how to treat and store them is very useful.
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8 of 8 people found the following review helpful By Daniel Banks on March 23, 2011
Format: Paperback
This book has great references about the food you get from the CSA: definitions of produce and how to store them, non-nonsense ways to can/preserve for the future (and how long to expect it to last), and easy, tasty recipes. This book does not over-do it: It's plain, easy to read, and a quick way to find something to do with the produce you received. I love that the index is by product only,listing all recipes that it's featured in, and not by recipe alone, which is generally so hard to navigate.
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5 of 5 people found the following review helpful By Serendipity on August 24, 2012
Format: Paperback Verified Purchase
This is a hands-down MUST HAVE for anyone who has decided to follow a vegan or vegetarian lifestyle...or for those who want to increase their veggie/fruit intake. Its usefulness is unreal!

Chapter 1: there are good reminders of the importance to eat as many local foods as you can, which obviously means you need to eat in season.

Chapter 2: Produce Descriptions. The list of varieties is not comprehensive, but it's a good intro to unfamiliar foods (for me) of things like kohlrabi, turnips, kale, and okra (besides how it thickens soups). Who knew that Jerusalem Artichoke has iron content high enough to be comparable to that of red meat! ...or, that is has "windy" properties and ways to counteract that "side effect!" Discussion of varieties of familiar foods like tomatoes and apples give examples of how they are best used: e.g., for baking, saucing, or fresh eating.

Chapter 3: Storing Produce. Did you know that it's best to ripen a tomato and then put the ripened tomato into the refrigerator -- or it rots within 48 hrs? The storage life of fruits and veggies is given...great for knowing when to clear out your veggie drawer.

Chapter 4: Key techniques & Definitions of Cooking Terms used in the recipes...

Chapter 5: THE RECIPES!!!! Wow! I can hardly wait...Sugar snap peas with onions, blue cheese, and walnuts; Fried Sage?!; Classic Italian Greens and Garlic Soup; Quinoa with roasted Brussels Sprouts. And that's just a sample of the inventive recipes that have a tang to them.

Index: As a previous reviewer mentioned, the index is part of what makes this book a MUST HAVE: it's arranged by produce item and also has an index by meal course.

I anticipate that this book will be dog-eared and soup splattered within the month...
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5 of 5 people found the following review helpful By E. Griffin (Washington, DC) on July 15, 2013
Format: Paperback
The Farmer's Kitchen is now my go-to cookbook! For Father's Day I wanted to make my dad a special dinner using my fresh produce from the farmer's market. I found the recipes for fried squash blossoms (I made as appetizers) and "Roasted Salmon with Sorrel Sauce" (main dish). Now I am *not* a cook, and I definitely took a chance by making both of these for the first time on Father's Day, but the squash blossoms were an absolute delight (our first time ever trying them) and the salmon dish was truly one of *the* most divine things my father and I had ever eaten! I have made both multiple times for friends since June already and each time I am asked for the recipes. And the thing was, the recipes were straightforward. For me, this book is an education (how to clean/store produce) as well as something that steers me to simple, dishes with winning flavors. Thank you for the memorable Father's Day and all the days to come!
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4 of 4 people found the following review helpful By BobRPC on March 13, 2012
Format: Paperback
This book is great, love the style in which it is written, it talks to you!

This past year we added winter gardening and canning to our gardening regimen and have found this book, as well as two other books by these authors ("Winter Foods" and "Summer Eating"), to be excellent resources for the selection, storage and enjoyment of our bounty.
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6 of 7 people found the following review helpful By NRF on July 20, 2012
Format: Paperback
I don't know a cookbook better suited to the cook who hopes to put good, healthy food on the table without any great talent or learning. The Farmer's Kitchen knows that we aspire to eat locally but struggle with the problem of "ingredients first." Shanks and Grohsgal help you reverse the usual cookbook practice of picking a dish and then shopping for the ingredients. Even if you don't belong to a CSA (or know what one is), this is the perfect book to whip out when you come home from the farmers' market with vegetables that look gorgeous but are otherwise only vaguely familiar. In short, this is that rarest of things: a cookbook that is good for morale.
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3 of 3 people found the following review helpful By Cris Goldsmith on August 5, 2014
Format: Paperback Verified Purchase
This book took me by surprise. I was expecting a cookbook with interesting recipes made with locally grown fruits and vegetables. And I wasn't disappointed. But what I loved most about The Farmer's Kitchen was that it was much more than just a cookbook. It expanded my understanding of the many exciting varieties of local fruits and vegetables that exist, when to use one versus another and how to pair them with other ingredients. It really is a guide, not just a cook book. The first few chapters changed the way I now think about and use locally grown produce. It reminded me why I used to love buying and cooking with really fresh ingredients and just-off-the-vine fruits and vegetables, and how utterly joyless shopping for produce at my local grocery store has become. (think: store bought strawberries and tomatoes). The Farmer's Kitchen re-ignited my earlier passion for making simple, yet truly delicious dishes for friends and family. It also gave me a real appreciation for community supported agriculture, something up until now, I only gave lip service to.
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