Growing Tomorrow: Behind the Scenes with 18 Extraordinary Sustainable Farmers Who Are Changing the Way We Eat

by Forrest Pritchard, Molly M Peterson (Photographer), Deborah Madison (Foreword by)

Overview

The New York Times–bestselling author of Gaining Ground introduces the local farmers who feed America—in stories, photos, and 50 recipes!

When Forrest Pritchard went looking for the unsung heroes of local, sustainable food, he found them at 18 exceptional farms all over the country.

In Detroit, Aba Ifeoma of D-Town Farm dreams of replenishing the local “food desert” with organic produce. On Cape Cod, Nick Muto stays afloat and eco-friendly by fishing with the seasons. And in Washington State, fourth-generation farmer Robert Hayton confides, “This farm has been rescued by big harvests . . . For every one great season, though, you’ve got ten years of tough.”

With more than 50 mouthwatering recipes and over 250 photographs, this unique cookbook captures the struggles and triumphs of the visionary farmers who are Growing Tomorrow.

“An honest book about simple food, grown well and prepared without pretense. Mr. Pritchard is a warm-hearted guide through the varied landscapes.” —The Wall Street Journal

“Gorgeous, delectable, and fascinating, Growing Tomorrow provides food for the body, mind, and soul. Engaging to read, easy to cook from, delicious to eat, this is more than a cookbook; it is a meditation on the things that give us life.” —Garth Stein, New York Times–bestselling author of The Art of Racing in the Rain

“Pritchard inspires his audience to support local farmers and to consume and/or grow provisions using sustainable practices. This book will appeal to foodies, environmentalists, and gardeners in general.” —Library Journal (starred review)

“This book is fabulous and worth a read if you love small-scale, sustainable farming.” —Edible New Orleans

“Highly recommended.” —The Washington Post

Product Details

ISBN-13:	9781615192854
Publisher:	The Experiment
Publication date:	04/30/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	320
File size:	42 MB
Note:	This product may take a few minutes to download.

About the Author

Forrest Pritchard is a full-time organic farmer who holds degrees from the College of William & Mary. His farm, Smith Meadows, was one of the first “grass-finished,” free-range endeavors in the country, and has sold at leading farmers’ markets in Washington, D.C. for more than fifteen years. Pritchard is the author of the New York Times-bestselling book Gaining Ground: A Story of Farmers’ Markets, Local Food and Saving the Family Farm, picked as a top read by The Washington Post, Publishers Weekly, and NPR’s The Splendid Table. The primary blogger for the Facebook page “I Support Farmers’ Markets,” the largest online farmers’ market fan page, he is also a popular public speaker, having given addresses at RAND, Texas Organic Farmers Association, and Weston A. Price International, among others. Pritchard lives with his family on Smith Meadows in Berryville, Virginia.

Table of Contents

Foreword Deborah Madison x

Introduction 1

1 Potomac Vegetable Farms 7

Garlic Yogurt Tomato Bites 17

Pear, Cucumber, and Sesame Slaw 18

Prosciutto-Wrapped Cantaloupe with Balsamic Glaze 19

2 Nichols Farm & Orchard 21

Fresh Linguine with Spring Radishes and Peas 31

Homemade Pasta 32

Lavender and Lemon Balm Mint Tea 37

3 Hayton Farms Berries 39

Fresh Berries and Cream 49

Raspberry Beer Cocktail 50

Blueberry Salsa 50

4 D-Town Farm 53

Tomato Sauce from Scratch 63

Full-Flavored Collard Greens 64

Roasted Veggies 67

5 Ozark Forest Mushrooms 69

Asian Mushroom Soup 77

Pesto Shiitake Sauce 78

6 Lagier Ranches 81

Almond Milk 90

Pickled Cherries 93

Cherry Clafoutis 94

7 Haystack Mountain Goat Dairy 97

Mushroom and Chèvre Frittata 108

Roasted Beet and Arugula Salad with Chèvre Fondue and Sherry Vinaigrette 110

8 Matt Romero Farms 113

Eggplant Sandwich 121

Red Chili Con Came 122

9 Black Oak Holler Farm 125

Anytime Biscuits 134

Mustard-Braised Pork Shoulder with Fried Cornbread 135

BBQ Sauce 137

10 Nick Muto and Backside Bakes 139

LobsterRoll 148

Backside Grilled Clams 151

Traditional Backside Clambake with Lobster 152

11 Texas Honeybee Guild 155

Honey-Orange Drumsticks 164

Honey-Bourbon Ice Cream 167

Spring Dandelion Salad with Candied Walnuts and Citrus Vinaigrette 168

12 Kiyokawa Family Orchards 171

Savory Peach Soup 181

Pearadise Pie with Homemade Pastry Crust 182

13 Paul's Grains 185

Citrus Beets 194

Oat Bran Chocolate Chip Cookies 197

Rhubarb Buckwheat Torte 198

14 Red Lake Nation Foods 201

Wild Rice Pancakes with Apple Topping 210

Wild Rice Meatballs 210

15 Ronnybrook Farm Dairy 213

Eggnog French Toast with Maple Whipped Cream and Cinnamon Butter 223

Fresh Ricotta 224

Dulce de Leche 227

16 Joseph Fields Farm 229

Strawberry Shrub 239

Watermelon Juice 240

Boiled Peanuts 240

17 Garcia Organic Farms 243

Blood Orange Marmalade 253

Guacamole 254

Chocolate Avocado Mousse with Grapefruit 254

18 Riverview Farms 257

Herbed Butter Popcorn 267

The Perfect Grilled Grass-Fed Rib-Eye Steak with Chimichurri 268

Braised Beef Scaloppine 270

Epilogue 273

Acknowledgments 277

Where to Find the Farmers 281

Metric Conversion Charts 290

Guide to Blanching and Canning 292

Recipe Index 296

About the Author, Photographer, and Foreword Author 303

Editorial Reviews

An honest book about simple food, grown well and prepared without pretense. Mr. Pritchard is a warm-hearted guide through the varied landscapes.”—The Wall Street Journal

“Pritchard inspires his audience to support local farmers and to consume and/or grow provisions using sustainable practices. This book will appeal to foodies, environmentalists, and gardeners in general.”—Library Journal, starred review

“Highly recommended.”—Washington Post

“This book is fabulous and worth a read if you love small-scale, sustainable farming.”—Edible New Orleans

“One of the most joyous and thought provoking things a culinarian can do is go out into the field and meet the farmers providing our resources. It’s inspirational to see that as a farmer, Forrest Pritchard draws the same energy from telling the tales of his colleagues at work.”
—Mario Batali, chef and co-host of The Chew, and Jim Webster, of The Washington Post, co-authors of America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers

“Gorgeous, delectable, and fascinating, Growing Tomorrow provides food for the body, mind, and soul. Engaging to read, easy to cook from, delicious to eat, this is more than a cookbook; it is a meditation on the things that give us life.”
—Garth Stein, author of New York Times bestseller The Art Of Racing In The Rain

“It’s so important—and so interesting!—to meet the people who grow the very best food in our country.
—Deborah Madison, author of Local Flavors: Cooking and Eating from America’s Farmers Markets and Vegetable Literacy

“A beautiful, bountiful tribute to the local heroes who are sustaining America’s proud farming heritage and putting fresh, organic food on our tables. Between the captivating farm profiles and the fresh-from-the-field recipes, Growing Tomorrow is sure to inspire future generations of farmers and home cooks everywhere.”
—Brent Ridge and Josh Kilmer-Purcell from “The Fabulous Beekman Boys” and Beekman1802.com

“Any aspiring farmer or consumer of freshly farmed products will get great pleasure from reading this book and admiring its photos.”
—Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University, and author of What to Eat

From the Publisher

★ 09/15/2015
This title, which follows Pritchard's popular first book and memoir, Gaining Ground, showcases 18 diverse sustainable U.S. farming operations. The colorful behind-the-scenes stories clarify what the public should know about consuming food that is "crafted" rather than mass-produced. The author demonstrates these differences without being preachy, however, and instills the benefits of eating organic and locally grown food using environmentally sustainable farming methods. He interviews a fisherman, mushroom growers, hog farmers, inmates who raise goats for dairy products, and urban beekeepers, along with owners of traditional fruits, nuts, and vegetable businesses. Readers will relate to these men and women and understand what led them to choose an ecofriendly model of farming. Enjoyable recipes employing the growers' produce are sprinkled throughout the text. VERDICT Pritchard inspires his audience to support local farmers and to consume and/or grow provisions using sustainable practices. This book will appeal to foodies, environmentalists, and gardeners in general.—Deborah A. Broocker, Georgia Perimeter Coll. Lib., Dunwoody

Library Journal