The Farmstand Favorites Cookbook: Over 300 Recipes Celebrating Local, Farm-Fresh Food

486 Pages·2012·2.39 MB·English

by  Anna Krusinski

The Farmstand Favorites Cookbook
Text copyright © 2012 Hatherleigh Press
All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted, in
any form or by any means, electronic or otherwise, without written permission from the Publisher.
Hatherleigh Press is committed to preserving and protecting the natural resources of the Earth.
Environmentally responsible and sustainable practices are embraced within the company’s mission
statement.
Hatherleigh Press is a member of the Publishers Earth Alliance, committed to preserving and protecting the
natural resources of the planet while developing a sustainable business model for the book publishing
industry.
DISCLAIMER
This book offers general cooking and eating suggestions for educational purposes only. In no case should it
be a substitute nor replace a healthcare professional. Consult your healthcare professional to determine
which foods are safe for you and to establish the right diet for your personal nutritional needs.
Library of Congress Cataloging-in-Publication Data is available upon request.
eISBN: 978-1-57826-456-8
Cover Design by Dede Cummings Designs
Photographs by Catarina Astrom
v3.1
TABLE OF CONTENTS
Cover
Title Page
Copyright
Foreword
Breakfast
Soups
Salads
Fish & Seafood Entrées
Meat & Poultry Entrées
Vegetarian Entrées
Side Dishes
Beverages
Breads
Sauces, Dips & Preserves
Desserts
Resources
FOREWORD
The Importance of Sustainable and Healthy Food
Avis Richards
S
ustainable and healthy food has always been important to me. I believe it’s
one of the keys to a better lifestyle, as well as being vital to keeping our planet
green for generations to come. For as long as I can remember, I’ve been
enthusiastically sharing this passion with my family, friends, and the New York
community. It’s been a very rewarding experience for me, but there can never be
too many voices supporting healthy eating, which is why it’s a real joy seeing
The Farmstand Favorites Cookbook come to fruition.
I’ve discovered that many people simply don’t realize how easy it can be to
make the switch to more sustainable and healthier options when it comes to
eating. Everyday we’re inundated with ads for products that have been processed
and mass-produced, which are empty of any real nutritional value. We’ve fallen
into a routine that can be tough to break free from. However, once you begin to
make the right choices and seek out the healthy, more environmentally friendly
alternatives, you’ll begin to see just how easy it is and you’ll quickly find
yourself making new, better habits. Many of these options are available in the
same grocery you visit each week, while others can be found at local farmers
markets, sold by the very same people who grow or make them. The benefits of
eating farm fresh foods extend beyond your dining room table and into your
community. It supports local growers and businesses, and it means less energy is
used in getting food from the farm to your table.
Choosing to eat farm fresh foods will open a new world of delectable culinary
options. Hatherleigh Press’ Farmstand Favorites series has quickly become a
favorite in my kitchen, with each focusing on a specific ingredient. There are
always new flavors to explore, and because farm fresh ingredients are the key to
better food, just making the right choices will make you feel like a rock star in
the kitchen. Whether I’m preparing a holiday dinner or just a quick meal for that
one moment when the family comes together during a busy weekday, it’s always
delicious if I’m cooking with farm fresh ingredients.
I believe in sustainable food, but we have a lot of work ahead of us if we want
a healthier, greener country. Choosing farm fresh produce, buying organic meat,
and eating grassfed beef are just a few of the easy and enjoyable steps in the
right direction. It gets us back to our roots. Even by doing something as simple
as snacking on local produce instead of greasy potato chips, you’ll be doing a
favor for your body and the earth. Hatherleigh Press believes in this as much as I
do and you can’t go wrong with The Farmstand Favorites Cookbook as a guide
to healthier, greener meals. Once you make the change to farm fresh foods,
you’ll never want to look back.
Avis Gold Richards is the founder and CEO of Birds Nest Foundation™, a
501(c)3 non-profit creative group that produces several television shows,
documentaries, and short films for charitable organizations. Avis also launched
“The Ground Up Campaign” a national campaign providing indoor edible
academic gardens and curriculum to over 100 classrooms. Avis has produced
and directed hundreds of episodes and films for national and local broadcast,
websites, and events. Avis was recently nominated for three New York Emmy
Awards and has won numerous Stevie, W3, Telly, Davey, and Aurora Awards for
producing non-profit films and videos. Avis produced a public television series
entitled “Lunch” for NYC Media, after the successful launch of her short
documentary, “LUNCH,” which was in support of Earth Day Network.
Following these successes, she also produced over 40 episodes for the television
show “Dylan’s Lunchbox”, which aired on NYC Media, Plum TV, and Taxi TV.
Avis is currently producing the second season of “Dylan’s Lunchbox”, which
will be aired on NYC Media starting this fall, and the documentary “Lunch 2:
The Solutions”, the sequel to “Lunch”.

M
orning dawns. Streaks of sunlight peek through your window, beckoning you
to arise. You roll out of bed and commence with the morning ritual to prepare for
the day that awaits you. Shower, shave, brush your teeth, dress, apply makeup,
gather your items for the day, kiss the family goodbye, then grab a cup of coffee
and something quick to eat as you hurry out the door. While your routine may be
slightly different, the reality is the same for most everyone. Although experts
have been proclaiming the importance of starting the day with a healthy,
homemade breakfast for years, it is still the most commonly rushed meal of the
day, and is sometimes even skipped altogether.
Much like your morning routine prepares you for the events of the coming
day, so does eating a homemade and nutritious breakfast. In fact, it is even more
important. Enjoying a breakfast rich in fresh fruits, vegetables, dairy, grains, and
other natural ingredients provides your body with the proper fuel it needs and
helps set the tone of your entire day.
Kick start your weekend mornings by relaxing on the front porch with a loved
one and enjoy a cup of coffee or tea. Then move inside to enjoy a hearty
breakfast of omelets and pancakes topped off with fresh fruit or pure maple
syrup. On those weekdays when your schedule is more rushed and breakfast on-
the-go is the only choice, opt to plan ahead and make your breakfast the evening
before. Homemade muffins and breakfast squares that are made with fresh
farmstand ingredients such as Strawberry-Blueberry Muffins (this page) or
Tomato, Cheddar, and Mushroom Breakfast Squares (this page) serve as
excellent choices for busy workday mornings, while still providing your body
with delicious natural goodness.
Sweet Potato Pancakes with Apple-Walnut Topping
Ingredients:
6 cups sweet potatoes or yams, shredded
¼ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
1 tablespoon honey
1 large egg
2 large egg whites
½ cup light brown sugar, firmly packed
⅓ cup walnuts, chopped
1 tablespoon orange juice
½ teaspoon ground cinnamon
2 baking apples, peeled, cored, and thinly sliced (McIntosh or Cortland will
work well)
Directions:
In a large bowl, combine sweet potatoes, flour, baking powder, cinnamon, honey,
egg, and egg whites and stir with a fork until mixed well. Coat a large nonstick
skillet with cooking spray and place over medium heat. Drop the batter by about
2 tablespoonfuls into hot pan to make several pancakes. Flatten slightly with a
spatula until about 3 inches across. Cook the pancakes until golden on both
sides. Transfer the pancakes to a warm large plate and keep warm. Repeat with
the remaining batter, coating the skillet with cooking spray, as needed.