The Founding Farmers Cookbook: 100 Recipes for True Food & Drink from the Restaurant Owned by American Family Farmers
Founding Farmers, Nevin Martell
Format: PDF / Kindle (mobi) / ePub
Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular restaurants.
Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular and sustainable restaurants.
Nestled in the nation’s capital, Founding Farmers offers traditional homegrown fare made with fresh ingredients from family farms, ranches, and fisheries across the country. Now you can indulge in traditional American dishes such as Yankee Pot Roast, Southern Pan-Fried Chicken and Waffles, and 7-Cheese Mac & Cheese at home. Best of all, they’re easy to make using fresh ingredients that are grown right here in the United States and can be found at your local farmers’ market.
In addition to 100 accessible farm-to-fork recipes, The Founding Farmers Cookbook takes you straight to the source of the foods you enjoy every day, with profiles of hardworking American purveyors from Virginia and Maryland, to North Dakota and Texas, and beyond.
Keeping in line with the Founding Farmers mission to support local producers, proceeds go to a collective of family farmers, ranchers, and fishermen.
With its focus on people, fresh food, and local communities, this cookbook with a mission is a must-have for anyone who wants to bring true American food and drink to their home table.
crispy topping, while staying moist on the inside. We guarantee your guests will want seconds. And thirds. And fourths. SERVES 12 ½ loaf day-old unsliced white bread, cut into ¼-inch cubes 1 cup shelled chestnuts (frozen or canned) 8 ounces thick-cut bacon, cut into ¼-inch lardons ¾ cup unsalted butter 4½ cups diced celery, diced to ¼ inch 2 cups diced onions, diced to ¼ inch 2 tablespoons poultry seasoning 2 tablespoons dried sage 1½ pounds corn bread, crumbled (double the Skillet Corn
pepper Fill a large pot with water and bring to a simmer. Lower the potatoes into the water and cook until fork tender. Meanwhile, heat the cream and milk in a small saucepan over medium-low heat. When the potatoes are cooked, drain the water and transfer the potatoes to the bowl of a stand mixer fitted with the whisk attachment. Add the butter. With the mixer on low speed, slowly add the hot cream and milk mixture and the salt and white pepper. Serve immediately. “I HAVE MADE A LOT OF
seven milling units, the mill produces and ships 36,000 CWT of food-grade bran and wheat middlings daily. c. The terminal elevator blends, cleans, and transfers wheat to the six milling units and provides wheat storage to farmers, country elevators, and government agencies. The terminal elevator has a storage capacity for 4.3 million bushels of wheat. d. The product is also packed in totes/super sacks for shipment. e. 70% of the mill’s flour and semolina is shipped on bulk railcars and trucks;
Brunch multiple times. These A.M. crowd-pleasers are comfort-food classics done with a twist, which should ensure that everyone at your table starts their day on the right note. ARTISAN THICK-CUT BACONS We call these thick-cut rashers “fork-and-knife bacon.” Starting out with Compart Duroc premium pork sourced from Compart Family Farms in Nicollet, Minnesota, we add four different specialty coatings. No matter which one you make, don’t drown the meat in spices. You want that inimitable bacon
the beginning. We are grateful for the guidance and support of Elwood “Woody” Barth, President of North Dakota Farmers Union, a true farmer, a leader, trusted to bring Founding Farmers to life and to uphold the mission and our grassroots philosophy to support the American family farmer and rancher. Working with Woody and with us was Mark Watne, former staff executive director of North Dakota Farmers Union. Mark was our day-to-day contact and friend, helping us navigate and really understand the