Recipes

Click here for MK’s Magnum Opus and on-going labor of love.  This is a compilation of recipes (mostly featuring vegetables, often modifiable into vegetarian versions, sometimes featuring meat, as we love that too).  Unless otherwise noted, we did not make them up.  We’ve simply pulled them from our compendious collection of cookbooks for your convenience.  Any recipe in this collection has been tested by us.  We have tried to restrict ourselves to relatively simple preparations without too many strange ingredients.   If you have a recipe you think should be added to the cookbook, please email us at openbookfarm@gmail.com (and please don’t be offended if we modify it slightly).

For those of you wishing to build your own cookbook library, these are a few of our favorites:

  • The River Cottage Meat Book by Hugh Fearnley Whittingstall
    A fantastic resource in terms of general meat cooking advice (how to make a good stock, how to roast a chicken perfectly, where the various cuts come from) as well as a wellspring of delicious recipes.
  • Serving Up the Harvest by Andrea Chessman
    Our number one go-to book for low stress, made-from-scratch vegetable cookery.  I have never made anything from here that I did not like.  Includes both vegetarian and meat-eater options.
  • The Vegetable Dishes I Can’t Live Without by Molly Katzen
    All recipes are vegetarian, and most are simple, without a lot of cleanup.  Still, very creative, flavorful cooking.
  • Simply In Season compiled by Mary Beth Lind and Cathleen Hockman-Wert
    Organized by season and with a handy side reference noting what vegetables a recipe calls for.  These are solid recipes for dishes that you’ve heard of.
  • Nourishing Traditions by Sally Fallon
    This is cooking like your great-grandmother used to do it.  Sally Fallon argues that traditional foods like soaked grains, lacto-fermented veggies, and animal fats from pastured livestock are more healthful than modern foods.  While I love this cookbook, many of the recipes require some forethought (soaking something for 24 hours, for example).
  • Ratio by Michael Ruhlman
    A cookbook all about cooking by ratios, rather than recipes.  Most of the information pertains more to baking than cooking, but still a totally awesome addition to any cookbook library.
  • The Classic Italian Cookbook by Marcella Hazan
    Marcella WAY predates the local food movement, but we think that her emphasis on quality ingredients dovetails pretty well with it.  N.B. as of 2011 she is 87 and still cooking–further evidence that butter isn’t as deadly as some would suggest!  The Bolognese sauce recipe is Andrew’s standby for all occasions (except feeding vegetarians).

We have plenty more recommendations where that came from, so if you are looking for something in particular, ask! MK likes to talk about cooking almost as much as she likes to talk about farming.

some of the tasty food we grew for our wedding in 2010