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Two of the biggest draws of the farmers' market are the chance to buy local products and the opportunity to meet the producer—to skip the middleman and shake the hand of the farmer, the forager, the artisan. For so many of us living in the city, shopping at the supermarket, unwrapping plastic-covered sandwiches for lunch, or grabbing quick takeout, the vendors are heroic. They are passionate about their products and have chosen to do what they do on a small scale for any number of reasons, including better ...
Two of the biggest draws of the farmers' market are the chance to buy local products and the opportunity to meet the producer—to skip the middleman and shake the hand of the farmer, the forager, the artisan. For so many of us living in the city, shopping at the supermarket, unwrapping plastic-covered sandwiches for lunch, or grabbing quick takeout, the vendors are heroic. They are passionate about their products and have chosen to do what they do on a small scale for any number of reasons, including better quality, tradition, respect for the earth, or to continue a family business. Writer Leora Bloom profiles 17 such Washington food artisans, including producers of fruit, wine, cheese, tomatoes, lavender, and honey, as well as meat, fish, and grains. She also provides recipes for each farmer's products, procured from Washington's most renowned chefs and restaurants.
A book filled with essays about some of our favorite farms, recipes from terrific chefs, and gorgeous photos from Clare Barboza? This is clearly tailor-made for our readers. Leora Bloom tells luxuriously in-depth stories of the folks behind our local food scene...
"...eloquently narrated by Leora Y. Bloom, and featuring lush photography by Clare Barboza. The book profiles chefs, farmers, artisan producers and more, bringing the reader along with her on her journey to find the beating hearts of Washington State’s food culture. Stories of success, hardship, rebuilding and creating join mouthwatering recipes and eye-catching images to present a real sense of the community that makes our state one of the most abundant and versatile culinary meccas in the country. Studded with recipes like Roasted Beet Salad with Port-Lavender Vinaigrette, Sockeye Salmon with Chanterelles and Summer Peppers, and Washington Cherry Gazpacho, the length and breadth of our wonderful state is present in every bite."
Dishing with Kathy Casey
There's great pleasure in meeting Bloom's subjects... Both of these local books belong on international shelves. They deserve to be sent forth into the world as ambassadors, to explain to distant friends and relatives why our land, this inlet on the western coast of the North American continent, is such a fortunate one, endowed with natural riches and populated by folks who don't confuse abundance with moral superiority.
Recipse by Course vii
Row Crops 1
Alvarez Farms 3
Billy's Gardens 13
Olsen Farms 21
Pelindaba Lavender 31
Bluebird Grain Farms 43
Animal Products 55
Port Madison Goat Farm and Dairy 57
Kurtwood Farms 65
Turnbow Flat Farm 71
Loki Fish Co. 87
Taylor Shellfish Farms 95
Alm Hill Gardens 105
PiPitone Farms 117
Booth Canyon Orchard 127
Foraged Foods 141
Wild Things 143
Tahuya River Apiaries 159
J.Bookwalter Winery 177
Appendix I Where to Find the Producers 183
Appendix II The Restaurants 187
Posted August 26, 2012
4.5 stars Wonderful stories of the folks who toil to ensure fresh,
health ingredients are available for our tables. From lavender to honey
bees to cattle to shellfish, these farmers tell us how they came to live
their passion. The recipes which follow each section come from chefs in
some of Washington’s finest restaurants; my only complaint is that the
majority are from Seattle. Why not include more from other parts of the
state? A great book for those interested in sustainable agriculture and
cooking, as well as for readers looking for beautiful pictures and