But this is a food book that wants to be more.
One thing that differs from traditional cooking books is that it focuses on home-cooked recipes. On the pages you will find recipes from some of the most popular local restaurants, such as Forager Beer, Blue Duck Kitchen, Four Girls Vineyard and Wine Farm and Tonic Local Kitchen and Juice Bar.
All in all, the award-winning Minnesota Farmers’ story and their collaboration with restaurant owners and caterers make farm-to-table activities possible. Directly assisted by local farmers (often with little difficulty), they support blue fruit farms such as Winnipeg and Blue Glad and Capra Nera Kramerry in Altura.
Katie Bonow holds a one-week-old goat on her farm near Altura. Bono Goat Al produces many types of cheese from its dairy farm near Altura. June 28, 2021. (Ken Clozbak / Clolotbaba)
And the proof is in the recipe.
“This is a perfect red barn, and when it wakes up to the rooster crowing, it’s not just a barbecue. Farmers go to great lengths to get quality, nutritious food,” said chef Claude Arnt.
The book contains more than 90 recipes and 18 illustrated farming stories, all filled with farm life and food photos.
One of Minnesota’s delicious cornmeal recipes from Forager Minnesota by David Bredeson shows corn on the cob at Nera’s “Semi-Hard, Old Goat Cheese” made with aloe vera.
Capra Nera is an Italian “black goat,” explains her husband, Katie Bonow. “Goat” refers to her goat’s milk production, and “Black” is a play on “Black Sheep.”
“What I’m doing here is a little different than what most people do here,” she said.
Katie Bonow adds a goat’s milk rye to the cheese she makes. Bono Goat Al makes several types of cheese from its dairy farm near Altura. June 28, 2021. (Ken Clozbak / Clolotbaba)
Bono grew up on a small dairy farm in southeastern Minnesota, where he lived for 20 years and called it a “long-term relationship.” Customers will be able to find a non-alcoholic wine cellar in Nono, a suburban wine in Winona and Fat Pats BB in Spring Grove.
She says it’s definitely a challenge. Some years are more challenging than others, but I do. I don’t think he’ll be as happy as I used to be.
Katie Bonow Golo Al produces a variety of cheese from her farm near Altura (June 28, 2021) (Ken Clozbak / Chlolotback)
The book was inspired by the Minnesota Cookies program. Each year, the Minnesota Farmers’ Union, a non-profit food producer that supports family farming and rural life, collects from restaurants and restaurant owners, and selects 12 to showcase the area from farm to table.
Distributors are then published in the annual calendar, a small recipe guide.
“The whole idea is to help people get involved in the business of choosing to work directly with the farmers and their food sources, so that they can find a source of income that will really support their livelihoods,” he said. And Arnt, who manages Minnesota cookies.
The program lasted for about 19 years, and later the recipes were collected in an “amazing cache.”
The creation of cookbooks seems to be a natural development, but it is also understood to be a “huge” task in agricultural cooperatives. Then, when she asked for a cookbook proposal, she got pressure from publisher Globe Pectot and the ball rolled over.
The farmer and ff book cover.
The book was created in February 2019 by artist, photographer Katie Cannon and Bruce Miller. Miller died of cancer by the end of 2019, having been helped by the book’s vision and the concept developed by the Union Executive Committee.
The book was due to be published last July, but was delayed due to COVID-19. It was officially released on June 15.
Also featured is a 5-hectare 5-acre organic farm with blueberries, blackberries and old-fashioned fruits, 12 miles south of Wino. Flavored and flavorful blueberries are far superior to their customers’, says farm owner Jim Riddle.
“We have worked hard to take care of the soil and the health of the land,” he said. And the author captures it in a very poetic text that conveys our values.
Containing the book from the closed restaurants and still in business, Arnt described the book as a “walk-through memory” at a Minnesota restaurant. For example, the book contains a recipe from the tonic that was banned during the epidemic.
“We desperately need recipes from places that have contributed significantly to the design of the farm-to-table dining scene,” Arndt said.
“Farmer and Ff” is available through Burns & Noble, Apache Mall, Rochester Public Library, and online bookstores. On Saturday, July 10, the Blue Fruit Farm will host a Cooperative Farm Tour and a Driverless Vendor Show and pick blueberries and blackberries on a farm 12 miles south of Wino. Author Claudio Arnt and photographer Katie Cannon are on the farm for book signing and sales from 11 a.m. to 2 p.m.