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The crows in Farmer Hams field are very happy. All day long they sit and eat his corn and no matter how often he shouts and waves his arms, they wont go away. Silly old Farmer Ham. Or is he so silly, after all?
Verses about trolls, elves, the sea, knights, strange beasts and bird, and a spirited fellow named Tom Bombadil, who weds a river-nymph.
Presents traditional New England recipes organized by month to use seasonally appropriate, fresh, local produce.
Long before the Internet and high-speed travel connected us all, The Farmer’s Wife magazine gave hard-working rural women a place to find—and share—advice about everything from raising chickens to running a farm kitchen. One of the magazine’s most popular offerings was advice on cooking and baking, providing farm family recipes for making everything from basic bread to nourishing stews and delicious desserts. The Best of The Farmer’s Wife Cookbook brings together 400 easy-to-follow recipes and variations along with dozens of menus that originated in farm kitchens nationwide and appeared on the pages of the magazine between 1893 and 1939. Readers will be able to prepare these foods easily and quickly, because the recipes have been updated to match the conveniences and ingredients of the modern kitchen. The Best of The Farmer’s Wife Cookbook is sure to satisfy readers in search of the flavors of farm country or those simply on the lookout for a piece of homegrown nostalgia. Here’s a sampling of the recipes you’ll find inside:Macaroni and CheesePieSouthern Fried ChickenFried Green TomatoesRhubarb Brown BettyScotch ShortbreadGingerbread Banana ShortcakeSpiced Oatmeal CookiesMichigan Cherry PieApple Plum JamEnglish Orange MarmaladePear HoneyCorn ChowderSwedish MeatballsSour Milk Griddle CakesStuffed Sweet PotatoesCherry Batter Pudding
Why would you make your own sausages, cure your own ham, pickle your own fish or preserve your own vegetables? It's quite simple, really: because it tastes better. This beautifully photographed book celebrates the way we used to cook and food how it used to taste.
Another addition to the popular Farmer’s Wife series, The Farmer’s Wife Harvest Cookbook includes over 300 recipes for feeding folks—and in some cases, a lot of folks—during the harvest months. Some of the recipes will help you put together a simple, informal hot meal for friends and family; others will help you figure out what to do with your own garden and farmer’s market bounty; and still others will help you solve the riddle of what to bring along to, or even cook over an open flame. All recipes first appeared on the pages of The Farmer’s Wife Magazine and have been updated for use in modern kitchens.
More and more cooks are turning to their own gardens or to local farmers’ markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid. In this book she includes recipes for everything from biscuits and breads to pies and cookies, soups and stews to ribs and roasts. Also included are instructions for making cheese, curing meats, canning and preserving, and much more. Organized by month to coordinate with a farmer’s calendar, cooks will find delicious recipes including orange date bran muffins and old fashioned pot roast in January, hot spiced maple milk and fried cinnamon buns in March, mint mallow ice cream in July, Vermont cheddar onion bread in October, and almond baked apples with Swedish custard cream in December. Other recipes include grilled chicken with peach maple glaze, veggie tempura, raspberry chocolate chip cheesecake, and dozens of other breads, salads, drinks, and desserts that are fresh from the farmer’s kitchen. In addition to the recipes, readers will find old-fashioned household hints, a harvest guide, and a place to record your own favorite family recipes. Whether you have your own farm and garden or support your local farmers’ market, this book will make seasonal cooking a true pleasure. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.