I’m going to go out on a limb here and say that it’s an understatement
that we—our members and everyone at Harmony Valley Farm—love to eat. We take
time to consider our food purchases and care about what we’re putting into our
bodies. Cooking is often part of that process, and when you’re faced with a
variety of fruits and vegetables that you may not have grown up eating, it can
be overwhelming and even intimidating. Considering this, we wanted to tap into
the creativity and the dearly held culinary resources of you, our members. So,
without further ado, here are some of your favorite sources and sites to
visit when you’re holding a bunch of yukina savoy in your hand and thinking,
“What the heck am I supposed to do with this?”
Print sources
Let me start by saying that our members have first-class
taste when it comes to cookbooks! From locally to internationally known, here
are a few of your favorite go-to vegetarian (or mostly vegetarian!) cookbooks.
From Asparagus to
Zucchini: This classic reference
by FairShare CSA Coalition is a must-have in any local eater’s kitchen. From
storage and nutrition information to preparation ideas, this book will be a
long-time companion to the home cook. Be sure to check out their more recent
book—Farm Fresh and Fast—as well.
Anything by Deborah Madison!: Deborah Madison has made it into our newsletters on numerous occasions. As a trained chef with decades of experience, she is dedicated to high quality, seasonal ingredients. Check out the following: Vegetable Literacy, The New Vegetarian Cooking for Everyone, The Greens Cookbook, Seasonal Fruit Desserts, Local Flavors, and The Savory Way. I’ll add that I often use Vegetable Literacy as a reference or for more hands-on recipes, whereas I find that The New Vegetarian Cooking for Everyone is a wonderful place to go for ideas and inspiration—especially since it is full of variations!
Good Food Book: A
few of you mentioned Jane E. Brody’s classic from 1985. You’ll find Brody’s
book full of highly accessible and very “tweak-able” plant-based recipes. Oh,
and she could care less if you’re trying to watch your carb intake. Also look
for Brody’s Good Food Gourmet.
Farmers Market-based
books: There is a growing number of cookbooks that cater to the bounty of
farmers markets. For a selection by Wisconsin’s own, check out Savoring the Harvest by Irene Cash and Fresh Market Wisconsin by Terese Allen.
Plenty and Plenty More: Yotam Ottolenghi is nothing
short of a wizard in the kitchen. These two books are purely vegetarian, but
his others—though they include meat-based recipes—are also worth adding to your
collection. You’ll find that some of his spices may not be in your cabinet, but
a quick trip to your local spice shop can quickly fix that!
Since we can’t go into detail for every cookbook suggestion,
here are the others that you shared:
Barefoot Contessa
Series by Ina Garten
The Blue Plate Dinner
Cookbook by Tim Lloyd and James Novak
Celebration of
Wellness by James Levin and Natalie Cedarquist
Cook’s Illustrated
Complete Vegetarian Cookbook by Cook’s Illustrated
The Epicurious
Cookbook by Tanya Steel and the Editors of Epicurious.com
The Flavor Bible by
Karen Page and Andrew Domenburg
The Flavor Thesaurus by
Niki Segnit
Fresh from the
Farmstead by Gooseberry Patch
The Happy Herbivore
Cookbook by Lindsay S. Nixon
Herbs & Spices:
The Cook’s Reference by Jill Norman
The High-Protein
Vegetarian Cookbook by Katie Parker and Kristen Smith
How to Cook Everything
Vegetarian by Mark Bittman
Indian Cooking by
Madhur Jaffrey
The Kitchen Pantry
Cookbook by Erin Coopey
Live Raw: Raw Food
Recipes for Good Health and Timeless Beauty by Mimi Kirk
The Lost Art of Real
Cooking by Ken Albala and Rosanna Nafziger Henderson
The Moosewood
Restaurant Series by The Moosewood Collective
Nourishing Broth by
Sally Fallon Morell and Kayla T. Daniel
Nourishing Traditions by
Sally Fallon
Oh She Glows by
Angela Liddon (try the black bean and sweet potato enchiladas!)
The Pure Kitchen by
Hailie Klecker
Roots by Diane
Morgan and Antonis Achilleos
Sage Cottage Herb
Garden Book by Dorry Norris
Sauces: Classical and
Contemporary Sauce Making by James Peterson
The Smitten Kitchen
Cookbook by Deb Perelman
The Soup Bible by
Debra Mayhew
Tender by Nigel
Slater (try the Bacon and Broccoli Soup!)
The Vegetarian Epicure
by Anna Thomas (try the Tomato Bisque!)
The Whole Life
Nutrition Cookbook by Alissa Segersten and Tom Maltese
Magazines
Magazines go hand-in-hand with
anticipation. Every month, a fresh assortment of techniques, culinary tools,
and recipes awaits you, and you can pick and choose which to try your hand at.
Below are a few of your favorites.
Eating
Well and Cooking Light: These magazines
cater to the whole foodies among you, with ease and simplicity in mind. Those
who eat with the seasons will likely find Eating
Well and Cooking Light to be
stellar resources. Their respective websites feature menu and meal planning
apps as well as clean eating guides.
Saveur: With a nod to high quality, seasonal ingredients, Saveur may ask you to step out of your comfort zone. However, I have found that the recipes are, for the most part, accessible. You’ll also be regularly exposed to the culinary traditions of far away and not so far away places, from Spain and Germany to Baja, California and New Orleans.
Online Sources
While we know that our cherished, food-splattered cookbooks
are irreplaceable, there is also a place in the kitchen for fancy schmancy food
blogs, apps, and other technology-based resources. Check out a few of your
go-to sources below.
Food52: While
Food52 is largely a recipe collective for home cooks, staff regularly try out
recipes and provide their comments. You can save recipes for a rainy day and
organize them any which way you’d like—a feature which has come in handy for me
on more than a few occasions! Regular contests add an extra flair of
excitement. From Your Best Middle Eastern Recipe to Your Best Recipe with
Zucchini, there are endless amounts of creative recipes to peruse.
100 Days of Real Food:
If you’re interested in cutting out processed foods, then put this website
at the top of your list. In addition to recipes, this blog provides a wide
variety of helpful information, from recommended reading and cookbooks to
kid-tested recipes and free week-long family meal plans on a budget.
The New York Times
Cooking App: According to one of our members, this resource won her heart
for its “ease and variety.” With an impressive selection of filters ranging
from ingredient and preparation method to meal type, your search will quickly
be met with a plethora of recipe ideas.
There are a variety of other online resources to keep in
mind, including TheKitchn, Martha Stewart, Pinterest, Food in Jars, and My
Whole Food Life. Also, be sure to check out your favorite website, magazine, or
cookbook author on Facebook—they’re likely to post recipe ideas regularly.
Plus, this is another way to tap into a community of like-minded cooks and
eaters.
Many thanks to you, our members, for taking the time to
share your favorite culinary gems with us. I know I’ve added more than a few
new sources to my own list of favorites. May your time in the kitchen be an
ongoing adventure in creativity and healthy eating!
1 comment:
An excellent list that we plan to link to this week on the Facebook page of the Wisconsin Farmers Market Association .
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