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Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts Review

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"Chefs on the Farm" is part cookbook, part treatise on eating locally. It focuses on Quillisascut Farm, a small, family-run business in northeastern Washington state. Richly illustrated with numerous color photographs, the book is organized by the seasons -- winter, spring, summer, fall. For each season there are several recipes featuring local foods available at that time of year along with discussion of life on the farm during that season and other aspects of the connection between farm and table. The book also includes profiles of farmers and chefs who participate in the local foods movement.
In line with the focus on eating locally and more sustainably, several of the recipes highlight less commonly know vegetables, such as heirloom varieties of beans and potatoes, and cuts of meat. One that particularly caught my eye was a recipe for oxtail and parsnip lasagna, but there are also recipes for more traditional fare such as apricot preserves. A couple of the recipes made me want to rush into the kitchen to cook, specifically coffee toffee bread pudding with cajeta sauce (a caramel sauce made with goat's milk) and cardamom-apple stuffed French toast with cider syrup.
Overall, I found "Chefs on the Farm" to be an inspirational and enjoyable window into the local food movement. Though not really a how-to book for a newcomer to eating more sustainably, the book does include a few helpful tips for book for finding local food.

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