A visually rich tour of an organic farm, where award-winning chefs learn sustainable food practices, Chefs on the Farm is the perfect qtreatq for foodies, organic gardeners, cookbook addicts and sustainable practitioners alike.With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table. Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeasternWashington state. There, owners Lora Lea and Rick Misterly started a qFarm School for the Domestic Artsq where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with.qSomething unique is happening at Quillisascut, placing this tiny goat-cheese farm . . . at the forefront of a national movement known as 'sustainable food.'q (Seattle Times)Tomato jam: 2 cups chopped oxheart tomatoes (or other heirloom variety) 2 dried arbol chiles, whole 4 whole cardamom ... Lora Lea developed this recipe using ground cherries, also known as cape cod gooseberries. these particular groundanbsp;...
|Title||:||Chefs on the Farm|
|Author||:||Shannon Borg, Lora Lea Misterly, Kären Jurgensen (chef.)|
|Publisher||:||Skipstone - 2008|