Farm Food Volume II; Spring & Summer

In this installment of Farm Food, Kurt Timmermeister introduces you to the delights of spring and summer on his farm. As the days grow longer and brighter on temperate Vashon Island outside Seattle, seedlings sprout and trees fill in their summer foliage. Kurt revels in the bounty of spring and summer, bringing in harvests of everything from the baffling, mysterious cardoon; the underappreciated walnut; and the humble, prolific sauce tomato. Warm weather should be celebrated with luxurious meats, simple, bright salads, and fruity desserts, and all of these can be found in the Cookhouse on Kurt s farm. Make your own ricotta, learn new and delicious methods to flavor freshly churned ice cream, try your hand at a British summer pudding, and experiment with hearty, classic ways to prepare pork for future enjoyment.

Kurt Timmermeister is a firm believer in the primacy of ingredients. Farm Food: Spring & Summer focuses on simple, seasonal, local food and the joy, not the structure, of cooking.

• Farm Food Volume 1; Fall & Winter
• Growing a Farmer: How I Learned to Live Off the Land
• The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School
• Growing a Feast: The Chronicle of a Farm-to-Table Meal
• Ottolenghi Simple: A Cookbook
• Jam Session: A Fruit-Preserving Handbook
• The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
• Everyday Dorie: The Way I Cook
• How to Eat a Peach: Menus, Stories and Places
• Growing a Feast: The Chronicle of a Farm-to-Table Meal