Skip to main content

Making Connections with Farm Anatomy for Foodie Reads 2016


As I forge ahead with the Foodie Reads 2016 Challenge, D picked a book at our only remaining local bookstore that I can't help but love. So, I grabbed it after he fell asleep and read it from cover to cover. Then I sneaked back into his room and placed it on his bed right where it was when I slid it away from him.

Farm Anatomy: The Curious Parts and Pieces of Country Life by Julia Rothman* has no plot, no characters, and no story. It's just a sweet book with charming illustrations. There's everything from edible flower to parts of animals and from how to make candles to how to brew dandelion wine.

We will likely never live on a farm, but we have talked about having a chicken coop and a bee hive. D excitedly explained the egg breeds, meat breeds, and dual breeds. "Mom, after she's done laying, we can make soup." Good idea.

And, when he saw the section about pig breeds, he tried to identify his cousin Ari's pigs that we had met this summer.


"I'm pretty sure that Bertha is this kind," he declared, gesturing at the illustration of the Hampshire. I agreed.


I can't wait to use this book as a reference and try some of the recipes included. I'm also anxiously awaitng her latest book that comes out in November, Food Anatomy. We've pre-ordered it. Can't wait!

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

   

Here's what everyone else read in August 2016: here.

Comments

  1. I've always wanted to have bee hives too. So far I'm settling for lots of bee friendly flowers.

    ReplyDelete
  2. I made pets of my laying hens. They all have names. When they quit laying they get to live out their life enjoying retirement....we are a union household LOL. We raise meat chickens for eating. They are only around for 6-8 weeks so you don't get attached. I still have one of my original hens, she is now nearly 10 yrs old and will be moving with us to our new home.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa