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Fresh from the farm : a year of recipes and stories
2014
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"This book is the story of one woman's journey as she sought a simpler life, bought a farm on a rural island, and started planting and growing vegetables in the hopes of doing something she loves--growing and cooking food. The result are these 125 accessible, simple, delicious recipes"-- - (Baker & Taylor)

"Part cookbook, part memoir, Fresh from the Farm chronicles a year of Susie Middleton's life on her farm as she nurtures both her seedlings and her soul, weathers life as a farmer, and creates 125 simple recipes that celebrate cooking with the seasons. The fresh, accessible recipes developed by Susie, former editor in chief of Fine Cooking magazine and author of the best-selling Fast, Fresh & Green, pay homage to the vegetables and fruit she harvests on her rural farm and sells at her farm stand. Woven throughout the tantalizing recipes and luscious photos of food and farm life is Susie's witty, engaging story of trading in her corporate life for something more meaningful, simple, and satisfying. Valuable tips for both cooks and aspiring market gardeners are peppered throughout the book, and design ideas for four projects will inspire would-be backyard farmers. Fresh from the Farm is for anyone who enjoys cooking with fresh ingredients and eating seasonally--or anyone who wants to indulge their inner farmer."-- - (Baker & Taylor)

Features recipes created by a woman who spent a year growing her own food on a small farm, including roasted fingerling potato "coins" and arugula salad, roasted tomato rustic tart, and pear streusel coffee cake. - (Baker & Taylor)

More than a cookbook...it’s also the story of how a farm came to be. Written by the “Queen of Fresh” Susie Middleton, Fresh from the Farm goes beyond traditional “fresh” cookbooks by sharing the engaging tale of one woman’s quest for a simpler life. In between the recipes, Susie shares the story of how she left the corporate world, started a farm on Martha’s Vineyard, and created a satisfying new life on this rural island.

121 seasonal recipes featuring homegrown produce. Fresh from the Farm is divided into three growing seasons: late spring and early summer, high summer, and what the author refers to as a bonus season, Indian summer and early fall. Here’s just a taste...

  • Swiss Chard and Caramelized Onion Quesadillas with Pepper Jack Cheese
  • Spicy Thai Shrimp and Baby Bok Choy Stir-Fry
  • Curry Coconut Butternut Squash Soup
  • “Mac ‘N Cheese” with Kale, Goat Cheese, and Sun Dried Tomatoes
  • Summer Veggie-Palooza Paella
  • Little Pear Crostatas with Hazelnut Crisp Topping
  • and one hundred and nineteen more - all just as tempting and delicious!

Perfect for vegetarians and carnivores alike. Fresh from the Farm is for anyone looking for exciting new ways to prepare vegetable-centric dishes that range from starters to mains to desserts. While the emphasis is on recipes, this book is also a great read. As one reviewer observes:

“...the stories that Middleton shares make the book feel like an old
family cookbook that has been passed down from your great grandmother
with stories of her farm, and why she made each recipe. Middleton
embraces the family farm angle.”

- (Ingram Publishing Services)

Author Biography

Susie Middleton is not only a cook and a writer, but a farmer, too. The former chief editor of Fine Cooking magazine, Susie also authored Fast, Fresh & Green and The Fresh & Green Table. Susie has been a life-long writer, and in addition to blogging regularly at www.sixburnersue.com and occasionally on the Huffington Post, she writes both essays and food features for national and regional magazines. She started growing vegetables commercially in 2010 on Martha’s Vineyard.
- (Ingram Publishing Services)

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Publishers Weekly Reviews

Writer, cook, cookbook author, farmer, blogger and former editor of Fine Cooking magazine, Middleton, the "Queen of Fresh" tells of her cooking quest in search for a simpler life. Her memoir style book recounts how she quit her corporate job, bought a farm on a rural island, planted a garden, opened a farm stand, and finally found contentment. Witty, engaging prose draws the reader in and 125 simple recipes entice you to get cooking by exploring Middleton's homegrown suggestions. Throughout the book she offers "Cook's Tips" in neat inserts, such as how to properly shell fava beans and how to maintain the right simmer when making paella. Included alongside the recipes in a wide margin is the continuing narrative of raising and selling crops on the island. Part One, "Late Spring and Early Summer," highlights dishes like the ever popular Deviled Eggs—giving the recipe a twist with spinach, basil and pesto—Pan-Seared Filet Mignon with Wilted Chard and Creamy Thyme Pan Sauce, and Grill-Roasted Baby Bok Choy and Creminis with Garlic-Chile-Lime Oil and Spaghetti. Unusual flavor combinations do an excellent job of highlighting the healthy and fresh produce. Part Two, "High Summer," focuses on "tomatoes and green beans and squash-oh my!" with recipes for salsas (Grilled Corn and Roasted Tomato and Pattypan Stir-Fry with Far East Flavors. Last but not least is the section "Indian Summer and Early Fall" which expands to eclectic dishes like Roasted Carrot "Fries" Autumn Pot Roast with Roasted Root Veggie Garnish, and Roasted Brussels Sprouts made with Pomegranate Dressing, Dried Cherries & Toasted Walnuts. (Feb.)

[Page ]. Copyright 2014 PWxyz LLC

PW Annex Reviews

Writer, cook, cookbook author, farmer, blogger and former editor of Fine Cooking magazine, Middleton, the "Queen of Fresh" tells of her cooking quest in search for a simpler life. Her memoir style book recounts how she quit her corporate job, bought a farm on a rural island, planted a garden, opened a farm stand, and finally found contentment. Witty, engaging prose draws the reader in and 125 simple recipes entice you to get cooking by exploring Middleton's homegrown suggestions. Throughout the book she offers "Cook's Tips" in neat inserts, such as how to properly shell fava beans and how to maintain the right simmer when making paella. Included alongside the recipes in a wide margin is the continuing narrative of raising and selling crops on the island. Part One, "Late Spring and Early Summer," highlights dishes like the ever popular Deviled Eggs—giving the recipe a twist with spinach, basil and pesto—Pan-Seared Filet Mignon with Wilted Chard and Creamy Thyme Pan Sauce, and Grill-Roasted Baby Bok Choy and Creminis with Garlic-Chile-Lime Oil and Spaghetti. Unusual flavor combinations do an excellent job of highlighting the healthy and fresh produce. Part Two, "High Summer," focuses on "tomatoes and green beans and squash-oh my!" with recipes for salsas (Grilled Corn and Roasted Tomato and Pattypan Stir-Fry with Far East Flavors. Last but not least is the section "Indian Summer and Early Fall" which expands to eclectic dishes like Roasted Carrot "Fries" Autumn Pot Roast with Roasted Root Veggie Garnish, and Roasted Brussels Sprouts made with Pomegranate Dressing, Dried Cherries & Toasted Walnuts. (Feb.)

[Page ]. Copyright 2014 PWxyz LLC

Table of Contents

Introduction 3(1)
Part One LATE SPRING and EARLY SUMMER
(Aka "We Brake for Salad Greens")
4(62)
Part Two HIGH SUMMER
(Aka "Tomatoes and Green Beans and Squash---Oh My!")
66(88)
Part Three INDIAN SUMMER AND EARLY FALL
(Aka "The Bonus Season")
154(84)
Appendix: Four Designs for Garden or Farm 238(5)
Metric Equivalents 243(1)
Recipe Index 244(2)
Index 246

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