Well folks, it seems I have I found a new cookbook to be added to my list of favorites. Honestly, I haven't been keeping such a list, but I'm going to start now and The Farm by Ian Kuaner is certainly going on it. I stumbled upon this lovely book at the library a couple of weeks ago not knowing a thing about it. Upon sitting down to give it a look one afternoon during F's naptime, I read it cover to cover, oohing and ahhing over each new page and recipe. Little sticky notes were even applied to several pages...and I don't even own this book. Yet.
Ruth Reichl gave it a glowing review and I'm pretty sure Ruth knows what's good and what's not when it comes to food and books about food. I happen to like it because the recipes are roughly seasonal and very simple, yet so inspiring and clever. And it includes bits about canning and gardening and foraging, all things I aspire to do more of. It also includes recipes that call for unique ingredients I've always been curious about using. For instance, garlic-scapes. There is a recipe for garlic-scape pesto that I am definitely planning to try. I am also excited about Ian's recipe for swiss chard and ricotta pizza. We have quite a bit of swiss chard these days. The rubarb - sour cream crostata is calling my name, as is the chilled corn soup with red pepper relish. Doesn't that sound perfect for lunch on a sweltering day?
One thing I have tried, which should be no surprise to those of you privy to my pickle obsession, is the recipe for Pennsylvania pickled eggs. Go figure. I have always been a pickle fiend. Now I'm a pregnant pickle fiend, and that's serious business. The eggs turned out great, not too rubbery, perfect for slicing and adding to a salad (Ian recommends adding them to a watercress and radish salad). They are also just dandy eaten solo -- the beet colors them a lovely shade of pink. Felix is a fan as well, which is an added bonus.
See if your local library has this book. I'm pretty sure you won't be disappointed.
More soon,
Leya
