FARM FOOD

In recent years, I've secretly longed to move to an isolated farming area and enjoy my golden years.  There’s something grounding about the thought of becoming one with the land.  But, I’m not hearty enough to live that kind of life, especially at my age.  Over the years I’ve known a number of individuals who grew up on family farms, and ended up moving to the big city as soon as they became of legal age.  While they enjoyed going back home, they admitted to me that they'd never want to permanently move back to a farm situation and become a farmer. 

Without any hesitation, however, these individuals would fondly recall the hard work it took to maintain the farm operation, whether it involved crops or livestock.  They also recalled the many simple, yet hearty and healthy meals their moms prepared using ingredients that were directly from their farm or from a neighboring farm.  It was akin to today's authentic “farmer’s market”.  Foods were also grown without the use of hormones and pesticides, and generally were grown from what is referred to today as “heirloom” seeds…this was an authentic “organic farm”, long before the term was ever used.   It’s ironic that these principles are all trends now…city folk want to make the good life that our farmer’s always had a foundation of their lives today.  A further irony is that farm kids longed for city living, while city kids longed for the simple concepts and allure of farm life.

I enjoy reviewing cookbooks and sharing with my readers these new finds.  I’m pleased to present two must-have resource books on “farm food” that I know you’ll enjoy adding to your collections.  Hopefully, you’ll also gain a deeper appreciation for the passion and dedication farmer’s have for their calling, and the importance and value they bring to our lives.  It’s hard work and also rewarding work, and we’re the benefactors. 

"Organic Farming" 
(How to Raise, Certify, and Market Organic Crops and Livestock)
By Peter V. Fossel 

     

If you’ve ever wondered about the intricacies of growing things from our good earth, wonder no longer, as this book covers every topic of possible interest.  This resource book is a wealth of information and delves into topics from soil, to flowers, to livestock, to herbs, to vegetables, to building a greenhouse, to crop rotation, to maximizing crop yields, to water supplies, to composting, to handling weeds and invasive pests and bugs, this book will give you a deeper appreciation for the intricacies of organic farming, even if you aren’t into organic farming and haven’t any interest in making a career change.  Each section thoroughly explains every intricacy of farming and organic farming.  I especially enjoyed the detailed sections on The Soul of Soil, Bugs and Pests, Weed Control, Growing Herbs and Vegetables, and Flower Farming, because these sections were easy to identify with from a personal stand point, versus on from the standpoint of having a farm.  Over the years, I realize that farmers are often under-appreciated, given the mega corporations that own and control what used to be family-owned farms.  Independent and generally family-owned farms are also organic farms.  Organic farming returns to the bygone-era of an idealized charm that’s viewed as rewarding, and personally satisfying, despite the difficulties of turning the soil into a profitable venture and using the good earth to supply the rest of us with a healthy and nourishing food source.  This book is beautifully illustrated with four-color imagery that brings to life the entire book’s detailed contents.  http://www.qbookshop.com/products/213516/9780760345719/Organic-Farming.html

"The Farmer’s Kitchen Handbook"
(More Than 200 Recipes for Making Cheese, Curing Meat, Preserving, Fermenting, and More)
By Marie W. Lawrence 

Simple, healthy and nutritious recipes that will get your palette salivating and your culinary curiosity primed.  I love how this book is based on a calendar year of seasonal produce and recipes, with each month being broken down into mouth-watering delights that nourish and are simple and easy to follow recipes.  In addition to monthly sections for seasonal recipes and a primer on the basics and techniques of cooking, there are also in-depth sections on General Cooking, Baking, and Preserving Guidelines, Harvest Guide, Old-Fashioned Household Hints, Substitutions, and Weights and Measures.  Clearly, this resource book goes beyond the realm of the how-to make a particular dish…this resource book explains the intricacies of farm food and everything you always wanted to know about them and how to properly prepare and/or preserve.  This resource book is also easy to identify with, given the simplicity of readily available ingredients needed to replicate these delicious recipes.  I especially appreciated the monthly breakdown recipes using that month’s readily available seasonal produce.  I’m old enough to remember that people shopped at markets based on the availability of seasonal produce, and then preparing meals for their families using those seasonal products; it was definitely healthier and more cost effective because the term prepared food was virtually non-existent.  Of course, times have changed and now we have produce from all over the world available throughout the entire year.  The yearly availability of produce, for example, invariably leads to higher costs for these items because they have to be placed in storage, then travel greater distances for delivery, which also translates to higher shipping costs for those goods.  Adding to this, is the fact that part of the U.S. are experiencing record drought, which further translates to having to secure items from new sources, often greater distances than the drought areas.  Overall, I still find it odd to have most fruit available in the upper-Midwest in the dead of winter and all year long.  But I digress… The book is also beautifully illustrated with four-color imagery that brings to life the entire book’s detailed contents.  http://www.skyhorsepublishing.com/book/?GCOI=60239100740740

~ In Closing ~

I’m fascinated with and appreciative of the simplicity farmers make their work seem to the average consumer, such as myself.  I’m also grateful for all they do to provide sustenance for those around the world.  Without them, their passion, and dedication, we’d be hard-pressed to go it alone. 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

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(Introductory photo from www.zengardner.com; all other photos as represented by the specific brand.)