The Earth to Table Cookbook

My new favourite:

A book divided by seasons into four lovely chapters with beautiful, mouth-watering photography by Edward Pond. This was the perfect purchase for the beginning of Spring.

Created by Jeff Crump who is executive chef at the Ancaster Old Mill and co-authored by Old Mill’s pastry chef Bettina Schormann, its about eating locally and organically. Crump met farmer Chris Krucker in 2005, he was so appreciative of the quality of organic produce Krucker was growing on his ManoRun Farm that his restaurant committed to buying an annual share of Krucker’s crop under a program called Community Shared Agriculture (CSA).

A CSA is a community of individuals who pledge support to a farms where the growers and consumers share the risks and benefits of food production. CSAs usually consist of a system of weekly delivery or pick-up of vegetables and fruit. This can also include meat and dairy. It began in the 1960’s in Europe around concerns of food safety. I have a cousin who has been doing it for years.

Some of the recipes I plan on trying (and sharing with you) are, Maple Shoofly Pie, Slow-Roasted Roma Tomatoes, Piri Piri Sauce, Venison Pub Pie with Chestnuts and Parsnips, and many others.

There is so much more then recipes to this book. It is a lovely journey.

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2 responses »

  1. Hey–new layout looks swell. I miss the lemons tho. My current favorite cookbook is the DVD of Julia’s “The Way to Cook” that I picked up at Winners for $17 yesterday. She is so cute when she describes it as a “video cookbook”–you can just tell they had to restrain her from saying “new fangled”! Anyway, great recipes, clear directions, and as always with Auntie Julia, lots of funny side remarks. It is so comforting to me to just listen to her talk about cooking;-)

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