A new e book offered by Minnesota Farmers Union and Minnesota Cooks celebrates the intersection of delightful residence-grown food items with the expertise of nearby culinary talent.
Portion farm diary, component cookbook, “The Farmer and the Chef: Farm Fresh Minnesota Recipes and Stories” features far more than 90 recipes and 19 farmer stories, accompanied by beautiful shade images. As equally ag journalist and buyer, I thoroughly enjoyed and appreciated the crafting, pictures and delicious dish strategies.
Book chapters are organized by topic — Daybreak, Tractor Foods, Summertime Harvest, Lakes, Sunday Picnics, Suppertime, Cozy and Sweets. Just about every chapter opens with an on-farm tale that shares the highs, lows and problems of the food stuff-generating organization. “Daybreak” starts with understanding about wheat generation on Ben Penner’s farm close to St. Peter “Sunday Picnics” opens with the aftermath of an unforgettable storm that decimated Nick and Joan Olson’s Prairie Drifter Farm near Litchfield and “Suppertime” shares the legacy of turkey farmers Dale and Fern Peterson close to Cannon Falls with the family’s Ferndale Current market.
Recipes for just about every chapter, designed by community cooks, characteristic what that farm and other individuals generate. In “Tractor Meals,” the Heirloom Tomato and Sweet Corn BLT takes advantage of fresh new deliver from the Hmong American Farmers Affiliation. Tucked into “Summer Harvest” is a story about Pastures A A great deal, farmed by the Jim and LeeAnn Van Der Pol relatives around Kerkoven, followed by a mouth-watering recipe for roasted pork belly served with sweet corn pudding and fresh new tomatoes. And in “Sweets,” Minnesota fruits, greens and dairy are entrance and center — strawberries and rhubarb in cobbler, apples in strudel and crisp, blueberries for poundcake, cherries for dessert glaze, butter and eggs in cookies and cakes.
E book background
The reserve was a purely natural evolution in MFU’s longtime attempts to celebrate nearby food items creation. In 2003, then-MFU President Doug Peterson collaborated with hometown celebrity chef Andrew Zimmern to make Minnesota Cooks, MFU’s nearby meals program that fostered farm-cafe partnerships. The system began tiny and at some point expanded to include a daylong Minnesota Cooks celebration at the point out good, featuring farmers and their foodstuff, and chefs giving cooking demonstrations. Individuals in attendance are provided absolutely free foodstuff samples, way too. Twin Cities Public Tv also went on to develop an award-winning farm-cafe application. Supportive efforts proceed today, thanks to the MFU government committee and a partnership with the Minnesota Section of Agriculture’s Minnesota Grown Software.
Kudos to the workforce who brought the e book to daily life — MFU, alongside with Claudine Arndt, the late Bruce Miller and photographer Katie Cannon. Arndt is the manager of Minnesota Cooks, and she served as the book’s principal author. Miller, who died in November 2019, was MFU’s gregarious membership outreach and distinctive tasks director. Cannon operates her individual photography company as effectively as undertaking the images for Minnesota Cooks.
The 296-web site ebook retails for $27.95. Ask for it at your area bookstore or purchase it at “The Farmer and the Chef: Farm Contemporary Minnesota Recipes and Tales”.