Earth to Table: Seasonal Recipes from an Organic Farm

Overview

There is nothing more delightful than a tomato still warm from the sun, or a strawberry so perfectly ripe that it stains your fingers.

Why not eat this way all the time? The healthiest and most delicious food comes from farmers and artisans just down the road—though it is often easy to forget when we are surrounded by food shipped to our supermarkets from around the world and by highly processed products from distant factories.

Jeff Crump ...

See more details below
Hardcover
$23.71
BN.com price
(Save 32%)$34.99 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (17) from $2.28   
  • New (6) from $8.23   
  • Used (11) from $2.27   
Sending request ...

Overview

There is nothing more delightful than a tomato still warm from the sun, or a strawberry so perfectly ripe that it stains your fingers.

Why not eat this way all the time? The healthiest and most delicious food comes from farmers and artisans just down the road—though it is often easy to forget when we are surrounded by food shipped to our supermarkets from around the world and by highly processed products from distant factories.

Jeff Crump learned of the pleasures of using local cuisine by working in world-famous restaurants like Alice Waters's Chez Panisse, and he set about to develop a network of farmers to keep his own restaurant's kitchen humming all year round. It was not long before he was out in the fields himself, alongside pastry chef and collaborator Bettina Schormann, planting and harvesting crops that would form the backbone of their menus, breads, and desserts.

Eating locally means eating seasonally, and Jeff and Bettina offer up the most delicious of what each season provides. It could be something as unexpected as Gnudi with Ramps and Morels picked from the woods across the road; as simple and as refreshing as Dandelion Salad; or when it is cold outside, as hearty as Bread and Butter Pudding.

Earth to Table lets nature write the menu. Tender, green things in spring. Ripe, juicy dishes in summer. The bounty of the harvest in autumn. Rich braises and tart preserves in winter. The result is a year of discovery of new ingredients and dishes, and a rediscovery of classics that suddenly taste the way they were meant to.

Bringing together stories of the passage of seasons on the farm; profiles of some of the world's most innovative chefs—like Heston Blumenthal and Thomas Keller—and the farmers they count on; how-to sections that help readers make the most of the season and what their gardens and farmers' markets have to offer; stunning photographs; and, of course, creative and delicious recipes that make anyone wonder why they ever considered eating a tomato in February, Earth to Table explores what's best about food.

Read More Show Less

Editorial Reviews

Publishers Weekly
Starred Review.

This engrossing collection of essays and recipes by chefs Crump and Schormann works on two levels: not only does it educate readers regarding the concept of Slow Food and the importance of supporting local farmers, it gives them a wealth of recipes to make the most of their bounty. A Canadian pioneer of Slow Food with sterling credentials (having worked at Heston Blumenthal's Fat Duck and Alice Water's Chez Panisse), Crump and slow food pastry chef Schormann are refreshingly off-the-cuff when it comes to the principles of Slow Food, acknowledging that the seemingly simple concept of eating locally is a complex undertaking, best illustrated in profiles and interviews with chefs like Thomas Keller, Dan Barber, and Blumenthal. Recipes are grouped by season, highlighting ingredients at their peak in concoctions like the bracing summertime Watermelon Agua Fresca, autumn's Pumpkin Seed Brittle, comforting cold-weather Apple Cider Muffins and Rabbit Stew with Herbed Dumplings, and a simple, spring lunch of Dandelion Salad with Poached Eggs. Peppered with tips on planning an herb garden, composting and getting the most out of a visit to the local farmers market, this is a true stand-out among a growing crowd of books for novice locavores.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From the Publisher
“You will not find a clearer or more compelling expression of the values of slow food than Earth to Table’s four-season testament to the importance — not to mention delight — of food that has been grown with care and cooked with conviction.”
— Michael Pollan, author of In Defense of Food and The Omnivore’s Dilemma

“Here are chefs who seem to understand the farm as well as the kitchen. You can tell by the recipes that Earth to Table reflects the best possible world of garden and kitchen.”
— Deborah Madison, author of Local Flavors

Read More Show Less

Product Details

  • ISBN-13: 9780061825941
  • Publisher: HarperCollins Publishers
  • Publication date: 9/22/2009
  • Pages: 326
  • Sales rank: 951,819
  • Product dimensions: 7.10 (w) x 9.10 (h) x 1.30 (d)

Meet the Author

Jeff Crump has developed his talents at a number of the world's top restaurants: at Lumière, in Vancouver, B.C.; with Alice Waters at Chez Panisse, in Berkeley, California; and at The Fat Duck, in Bray, England. He is a Canadian Slow Food pioneer and the executive chef at the Ancaster Old Mill.

Bettina Schormann has won numerous awards, including the Lindt Chocolate Competition and the OHI Professional Pastry Chef Award. She has studied the pastry arts in Toronto, Paris, and New York City, and is a proud member of the Slow Food movement. She is the pastry chef at the Ancaster Old Mill.

Read More Show Less

Read an Excerpt

Milk and Honey Bread Our restaurant has a long history of bread-making; we have been selling loaves of bread for many years now and roll 70 loaves each day. Milk and honey bread is our standard white loaf. The milk and honey give the crust a beautiful dark color and add to the delicious texture of the bread.  Makes 2 loaves6 cups all-purpose flour (approx.), divided2 tsp kosher salt1 tsp dry instant yeast1 cup whole milk1 ⁄4 cup local honey2 tbsp unsalted butter, melted  In a bowl, whisk together 2 cups of the flour, salt and yeast. In a large bowl, whisk together milk and honey. Beat in dry ingredients until combined. Using a spoon, gradually work in the remaining flour until dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 10 minutes. Place in a large greased bowl, turning dough to grease all over. Cover with a tea towel and let rise in a still oven, with light on and door closed, until doubled in size, about 1½ hours. Punch down dough and turn out onto a lightly floured surface. Divide in half, roll into two loaves and place into two lightly oiled loaf pans. Cover with tea towels and let rise in still oven until doubled in size, about 45 minutes. Brush tops with melted butter. Preheat oven to 400ºF. Bake loaves until they are golden brown and sound hollow when tapped on the bottom, about 30 minutes. Let cool on wire racks.  HOW-TOCANNING & PRESERVINGTo me, preserving means preserving summer. Each jar of preserves is like a time capsule. When I open it, months later (or perhaps just weeks), I taste terroir and the flavor of long- faded sunshine—in this, a jar of pickled beets is not unlike a bottle of wine. There is another way that a jar of preserves is like wine: we no longer make it to keep the food from spoiling. We go to the trouble of preparing the food and painstakingly handling the jars so we end up with something delicious. It's really just another way to cook, to bring out the taste of the produce. I am looking to create something new, whether it's tomato sauce or sauerkraut. For me, the art of pickling is as much creation as preservation. But before I get into the more esoteric forms of preserving, I should mention a pretty simple one: freezing. This is the best way to take care of berries you want to set aside for winter. I lay them out on a tray and freeze them solid, then store them in zip- lock bags. Blackberries, blueberries, raspberries, cherries and strawberries freeze very well and have all kinds of uses: we use the berries in crumbles, tarts and sorbets, and the juice in vinaigrettes. The summer flavor comes through pretty much unaffected and brightens any winter meal. Pickling, on the other hand, creates entirely new tastes: bright, satisfying and complex. Pickled vegetables are a pure delight on cheeseboards, on charcuterie and meat plates and in salads that need a tart component. Pickling baby carrots, for instance, transforms a humble vegetable into a spicy, tart, completely different dish. Cooking is about contrast in flavors and textures; put a pickled carrot on a salad, and you've got that contrast in spades. Plus, there is something about pickles that makes you hungry. Most chefs love pickles, and just about any vegetable, from carrots to radishes, can be pickled. Maybe that's what we'll do with the big radish delivery next summer! Though preserves need no further arguments to recommend them, there is still one more: they can be a real pleasure to make. Of course, if you're in a hurry or you have to be somewhere (in other words, if you're thinking about something else), the process of getting food into jars will seem tedious. But I look at the process as something to enjoy. I suppose there is probably some human instinct that takes pleasure from knowing that the harvest has been tucked away and the larder is full. In any case, taking the time to wash and prepare whole bushels of fruit and vegetables that you'll eat much later, sterilizing the jars, watching over bubbling pots in a steamy kitchen— it all adds up to an afternoon to look forward to, particularly if, like me, you keep a bottle of wine open as you go about the work. And there is a unique pleasure that comes from gazing at the brightly colored jars before you (perhaps reluctantly) store them away. Canning and preserving is an art, and there is no way I can make you an expert in a few paragraphs (I'm always learning myself). You'll pick up tricks and recipes as you go along. Nothing can replace experience, and the only way to get that is to start. But before you begin, here are a few things to keep in mind: • There are many books on preserving— look for recipes that produce small batches, ones you are likely to use. • Always use the proper method, and follow the recipe. Canning is an age- old technique, so look for canning books in their fifth or sixth printing—they have stood the test of time. • Choose fresh produce. We are preserving life here, not trying to bring it back. • Work with sterile equipment. Wash all equipment with soap and water. Sterilize all jars and lids, and don't forget the tongs, spoons and utensils you will be using. • Store your jars in a cool, dark place— not in your kitchen, where you can look admiringly at them and show them off, but in the basement or a closet. (Again, not unlike wine.) • Use common sense. If the preserved food doesn't look or smell quite right, don't taste it. Throw it out. Sterilizing jars is the first and most important step. If your jars are not sterile, you won't preserve anything. Jars should be free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, and require a rubber seal. Two- piece lids are best for canning, as they vacuum- seal as they cool. To ensure everything is sterile, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids, open side up and without touching, on a tray. Set oven to 175°F and heat jars and lids for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars. Be sure the tongs are sterilized too, by heating the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making preserves must be clean. This includes any towels used, and especially your hands. Some of the recipes in this section call for a boiling water bath, which is used in canning acidic foods like pickles, tomato sauce and preserves. The boiling water bath eliminates any airborne microorganisms present in the pickling jar while it is being filled and sealed, and forces the air out if the food and canning liquid, creating a vacuum and perfect seal that prevents spoilage. Processing in a boiling water bath for preservation longer than a few weeks is definitely not optional and should be done with care. Boiling water baths are sold commercially and are quite reasonably priced as a kit. I suggest you use them. Once filled, the jars must fit in the pot on the rack with 1-inch space at the bottom and enough room at the top to cover the jars by two inches. This allows the water to flow freely around the jars. It is important to remember never to tighten the lid before processing or the air will not be able to escape, and the lid won't seal. Remember it is not you that is making the seal but the jar itself; as the contents of the jar and the air space at the top shrink, the lid is sucked down firmly onto the rim. Check the seals after one day. A concave lid indicates a proper vacuum. If the lid clicks up and down when pressed, the seal is not complete. You will have to start again.  Tips for Your Next Trip to the Market DON'T WORRY ABOUT ORGANIC VERSUS NON-ORGANIC. You are at a farmers' market, so the moral battle is won. Ask questions: some farmers who do not practice organic agriculture for various reasons still practice sustainable agriculture. TASTE, TASTE, TASTE. Most stalls want you to try their wares. You are not committed to buy. Go to the market with an open mind. BRING CASH (IN SMALL BILLS). These farmers and beekeepers and artisans aren't going to take credit or debit cards. They'll have a cash box, and I encourage you to do your best to fill it. TAKE YOUR KIDS. These are the times we reminisce about as adults, even though we didn't appreciate them in the moment. TRY SOMETHING NEW. If it looks good but you don't know what to do with it, ask. That's what the farmer is there for. Asking about preserving methods is a good idea as well. It is in season, so learn how to preserve that flavor. BRING A COOLER and leave it in your car. It will keep those tender greens you came across fresh during the ride home. BRING A CLOTH SHOPPING BAG (or five). Reuse, recycle. You know the drill. BRING YOUR OWN COFFEE MUG. Most markets have a really great fair-trade coffee stall.  Mulled Cider and Cranberry Both apples and cranberries are at their best in the fall. This recipe brings together these two great autumn flavors to make a delicious warm drink. Makes 6 cups4 cups pure apple cider1 cup cranberry juice ½ cup granulated sugar2 tbsp brandy ½ tsp ground nutmeg2 whole cloves1 cinnamon stickGrated zest of 1 lemon and 1 orangeApple slices and fresh cranberries In a saucepan, combine cider, cranberry juice, sugar, brandy, nutmeg, cloves, cinnamon stick, lemon zest and orange zest. Heat over medium heat, just to combine flavors; do not boil. Strain and serve warm. Garnish with apple slices and cranberries.

French Onion SoupAt the restaurant we have the luxury of being able to make our soups with wonderfully thick, rich stocks. This may be difficult to achieve at home so we suggest the addition of a little flour to help with the thickening process. If there is one item our regular guests will never let us take off the menu, this is it. The recipe can easily be halved for a smaller party. Serves 83 tbsp unsalted butter1 tbsp extra-virgin olive oil3 lbs medium yellow onions (about 5), thinly sliced1 tsp granulated sugar1 tsp salt1 tbsp all-purpose flour8 cups Beef Stock (see recipe, page 296)2 cups local dry red wineSalt and freshly cracked black pepper2 cups cubed baguette, toasted 4½ cups shredded Gruyère cheese (about 1 lb)2 tsp minced fresh thyme In a large, heavy pot, heat butter and oil over medium-low heat. Add onions, cover and cook, stirring occasionally, until softened and translucent, about 20 minutes. Increase heat to medium-high and add sugar and salt; sauté, scraping up any brown bits from the bottom of the pot, until onions are softened and a deep, rich brown, about 15 minutes. Reduce heat to medium, sprinkle with flour and cook, stirring constantly, for 2 to 3 minutes. Gradually whisk in 2 cups of the stock, then add the remaining stock and wine. Season to taste with salt and pepper. Simmer for about 30 minutes to blend the flavors. Taste and adjust seasoning with salt and pepper, if necessary. Preheat oven to 425ºF. Divide baguette cubes among 8 individual ovenproof bowls. Fill bowls with onion soup and sprinkle each with a thick layer of cheese. Set bowls on a large rimmed baking sheet. Bake until cheese is browned, about 8 minutes. Garnish with thyme.  Sweet Potato GnocchiAdding sweet potatoes to a gnocchi recipe makes it a little easier for the home cook to pull off, because sweet potatoes have less starch than potatoes, and a high starch content can make gnocchi dense and tough. The combination of sage and sweet potatoes is one for the ages. Serves 6 as a main course4 medium sweet potatoes (about 4½ lbs)4 medium Yukon gold potatoes (about 4 lbs)3 cups all-purpose flour2 tsp salt1 ⁄4 tsp freshly cracked black pepper2 extra-large eggs, beaten3 tbsp extra-virgin olive oil1 ⁄4 cup freshly grated Parmesan cheese12 fried sage leaves (see tip) Preheat oven to 375ºF. Place sweet potatoes and potatoes on a baking sheet and roast until soft, about 2 hours. Let cool slightly, then cut in half and scoop the flesh into a large bowl. (This should yield about 5 lbs of roasted potato mixture.) Add flour, salt and pepper to the potato mixture and mix together until smooth. Make a well in the center and pour in eggs. Using a fork and starting in the center of the mixture, incorporate eggs into mixture. Turn out onto a lightly floured surface and knead until a soft, slightly sticky, spongy dough forms, being careful not to work dough too much. Shape into a ball and place on a lightly floured cutting board. Cut ball into 8 pieces and cover with a clean tea towel. Dust a baking sheet with flour. On a lightly floured surface, working with one piece of dough at a time and keeping the rest covered, roll each piece into a 20-inch rope, about ½ inch thick. Cut rope into 1-inch lengths. Using your thumb, roll each piece of dough over the back of the tines of a floured fork, leaving an indention from your thumb on one side and the markings from the fork on the other. Place gnocchi on prepared baking sheet. Repeat with remaining dough. (Make ahead: Cover and refrigerate for up to 1 day, or freeze in an airtight container for up to 1 month.) Meanwhile, bring a large pot of salted water to a boil over high heat. Plunge half the gnocchi into the boiling water. Once they float to the surface, cook for 1 minute longer. Using a slotted spoon, transfer to a baking sheet or plate and continue cooking the remaining gnocchi. Drizzle with oil and toss to coat. Sprinkle with Parmesan and fried sage leaves.  White Truffle Risotto with CauliflowerMake this dish when wild mushrooms become available at your local farmers' market. The greater the variety of mushrooms, the more flavor your risotto will have— each mushroom adds its own complex flavor, aroma and color. In the restaurant, we use foraged wild mushrooms. While in Italy, I had the opportunity to purchase a beautiful Italian white truffle, so I jumped at it. Serves 43⁄4 cup unsalted butter, divided5 cups wild mushrooms (such as oyster or shiitake), thinly sliced3 cups small cauliflower florets2 shallots, finely diced1 ⁄4 cup diced pancetta1 ½ cups Arborio rice1 cup dry white wine4 cups hot Chicken Stock (see recipe, page 297), divided1 cup grated Parmigiano-Reggiano cheese1 tbsp minced fresh flat-leaf (Italian) parsley1 tsp minced fresh thymeSalt and freshly ground black pepperShaved fresh white truffle (as much as you can afford), or 2 tsp white truffle oil In a large skillet, melt 2 tbsp of the butter over medium-high heat. Add mushrooms, cauliflower, a pinch of salt and a splash of water; sauté until liquid is evaporated and mushrooms appear dry, about 15 minutes. Transfer mushroom mixture to a plate and set aside. In the same skillet, melt 2 tbsp of the butter over medium heat. Add shallots and pancetta; sauté until shallots are softened, about 2 minutes. Stir in rice until well coated (do not let brown). Stir in wine and cook, stirring constantly, until liquid is absorbed. Stir in ½ cup stock and cook, stirring constantly, until stock is absorbed. Continue adding stock, 1 cup at a time, stirring constantly until absorbed before adding more. It will take about 20 minutes to incorporate all the liquid. Stir in mushroom mixture and cook until vegetables are tender and rice is creamy, about 5 minutes. Stir in the remaining butter, cheese, parsley and thyme. Season to taste with salt and pepper. Let stand for 2 minutes. Ladle risotto into warm bowls and garnish with shaved truffle or drizzle with truffle oil. Roasted Autumn Fruits with Torched SabayonWhen you try this recipe, make sure your fruit pieces are all about the same size. This will allow you to roast it all at the same time. Also, when choosing apples and pears, look for firm green varieties. In the restaurant, we use a blowtorch to brown the sabayon. Try it at home! Blowtorches are available at many kitchen equipment stores. Serves 6FRUIT20 red or green grapes3 large plums, cut into wedges2 medium pears, cut into wedges2 medium green apples (such as Granny Smith), cut into wedges ½ cup granulated sugar ½ cup melted unsalted butter SABAYON6 large egg yolks3 tbsp granulated sugar1 ⁄4 cup late harvest sweet wine Prepare the fruit: Preheat oven to 400°F. On a baking sheet, combine grapes, plums, pears, apples, sugar and butter; toss to coat and spread out in a single layer. Bake until soft, about 15 minutes. Let cool. Meanwhile, prepare the sabayon: In a large, stainless steel bowl, whisk together egg yolks and sugar. Set over a pot of simmering water (the bowl should not touch the water). Pour in wine and whisk vigorously to incorporate air until mixture has doubled in volume and is thick like whipped cream, about 10 minutes. You can use an electric mixer if it's easier. To assemble: Divide fruit among 6 dessert plates. Spoon sabayon over fruit. If desired, quickly wave a blowtorch over the surface to brown the sabayon.

Read More Show Less

Table of Contents

Introduction

 

PROFILE: Chef Heston Blumenthal, The Fat Duck

 

 

Spring

WHEAT STORY

HOW-TO: Foraging

SPOTLIGHT: Compost

PROFILE: Chef Matthew Dillon, Sitka and Spruce

SPRING RECIPES

 

 

Summer

WHEAT STORY

HOW-TO: Canning and Preserving

SPOTLIGHT: Seafood

PROFILE: Chef Michael Schwartz, Michael's Genuine Food & Drink

SUMMER RECIPES

 

Fall

WHEAT STORY

HOW-TO: Farmers' Markets

SPOTLIGHT: Dairy

PROFILE: Chef Dan Barber, Blue Hill at Stone Barns

FALL RECIPES

 

 

Winter

WHEAT STORY

HOW-TO: Planning a Herb Garden

SPOTLIGHT: Meat

PROFILE: Chef Thomas Keller, The French Laundry

WINTER RECIPES

 

 

Conclusion

BASIC RECIPES

APPENDIX

ACKNOWLEDGEMENTS

INDEX

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)