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Organic Marinby Tim Porter, Marin Magazine, Farina Wong Kingsley
Price: $29.99
ISBN-13: 978-0-7407-7314-3
ISBN-10: 0-7407-7314-3
Format: Hardcover
Size: 10 x 9 in.
Page Count: 192 pages
– From Organic Marin: Recipes from Land to Table
Rooted in the fertile fields and rolling hills of Marin County, CA, the cradle of the organic food movement, is a belief that food fosters community. With beautiful photography and delicious recipes using seasonal ingredients, Organic Marin: Recipes from Land to Table tells the story of that connection between farmer and family, between land and table, between food and community.
Bungalow 44, Mill Valley
Bungalow 44 serves flat breads that reflect each season’s best ingredients. This recipe shows off the bounty of summer, with ripe tomatoes and fragrant basil. The dough may be made ahead of time and kept refrigerated for up to 2 days.
Dough
1 1⁄4 cups all-purpose flour
1⁄8 teaspoon baking powder
1⁄2 teaspoon sea salt
1⁄2 cup warm water
3 tablespoons extra-virgin olive oil
Basil Oil
1⁄2 cup firmly packed fresh basil leaves
1⁄3 cup extra-virgin olive oil
Fried Garlic
1⁄2 cup canola oil
6 cloves garlic, thinly sliced
1⁄2 cup grated Parmesan cheese
1⁄2 cup shredded mozzarella cheese
3 heirloom tomatoes, thinly sliced
Sea salt and freshly ground pepper
1⁄3 cup shaved pecorino romano cheese
Minced fresh basil for garnish
For the dough: Combine the flour, baking powder, and salt in a large bowl. Stir with a whisk to blend. Combine the water and oil in a cup and stir into the dry ingredients. Transfer the dough to a floured work surface and knead until smooth, about 5 minutes. Divide the dough in half, cover with a damp towel, and let the dough rest for 30 minutes.
“Organic Marin, a cookbook, celebrates exactly those sustainable methods and the farmers and restaurants of Marin County who are stewards of the land. The subtitle of the book reads, “From Land to Table,” and the recipes reflect a simple approach that keeps the fresh flavors of the produce central to the dishes.” ––Eat Drink Better http://eatdrinkbetter.com/2009/08/23/organic-marin/
“Our Marin County journey fades in the rear view mirror. But the hardcover book on my kitchen counter, “Organic Marin: Recipes from Land to Table,” keeps tastes, sights, and smells alive” ––Post Bulletin http://postbulletin.typepad.com/great_taste/2009/06/marina-few-more-words-and-pictures-.html
“Organic Marin includes profiles of 16 organic farmers from Marin County in California, as well as, delicious organic recipes contributed by local restaurants. The photos are absolutely exquisite and the seasonal recipes are very easy to prepare.” ––Organically Yours Reviews http://organicallyyoursreviews.blogspot.com/2009/05/organic-marin-recipes-from-land-to.html
Watch the Video:
http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=6633761
Watch the video:
http://abclocal.go.com/kgo/story?section=view_from_the_bay/food_wine&id=6368313
Rooted in the fertile fields and rolling hills of Marin County, CA, the cradle of the organic food movement, is a belief that food fosters community. With beautiful photography and delicious recipes using seasonal ingredients, Organic Marin: Recipes from Land to Table (Andrews McMeel Publishing, $29.99) tells the story of that connection between farmer and family, between land and table, between food and community.
It’s no wonder that more than 60 certified organic food producers can be found in Marin, an eco-literate county that aspires to be as sustainable as possible. And now, with heightened awareness of all things environmental, the county’s messages are reverberating around the globe and demanding a more thoughtful, less wasteful approach to life. Cooking and eating organic is no longer a trend but a way of living a healthy and sustainable life for people everywhere.
You can learn more about the history and the future of the nation’s organic-farming standard bearer in Organic Marin. Here’s some of what you’ll find inside:
Readers everywhere will appreciate Organic Marin’s story as well as the simple and delicious recipes that can be made with ingredients grown in their own communities. As environmental concerns cause all of us to ask what we can do, Marin offers an answer: Buy organic, locally grown food, wherever you happen to live.
Dig into Organic Marin, and soon you’ll feel the warmth of rich black soil between your fingers, the taste of tender beef and juicy strawberries on your tongue. And like Marin’s growers, you’ll celebrate the belief that feeding good food to a community will make the world a better place.
Proceeds from Organic Marin: Recipes from Land to Table support the school lunch program of Marin Organic, a nonprofit organization whose mission is to support local organic agriculture in Marin County. The lunch program helps serve 12,000 lunches a week with food grown in the county.
Tim Porter is a photographer and a writer with an extensive background in newspaper and magazine journalism, with work appearing in The New York Times, San Francisco Magazine, the San Francisco Chronicle, and the American Journalism Review. Tim, an editor-at-large for Marin Magazine, is a former assistant managing editor for the San Francisco Examiner and the co-author of News, Improved: How America’s Newspapers Are Learning to Change. He lives in Corte Madera, CA, and Oaxaca, Mexico. timporter.com
Farina Wong Kingsley is a culinary instructor at Tante Marie’s Cooking School in San Francisco and a consulting chef for San Francisco’s Center for Culinary Development. She has written and contributed to numerous cookbooks, including The Essentials of Asian Cooking, The Aqua Restaurant Cookbook, and Food Made Fast: Asian. She lives in Tiburon, CA.
Marin Magazine’s mission is to create community while celebrating the people, places, and events of Marin County, from uncovering local history to exploring organic farming and discovering innovations in health, fashion, and home design.
Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provide for our future. —Alice Waters, Chez Panisse Restaurant
The public’s appetite for healthy—and tasty—naturally produced food is growing. Larger environmental concerns, some on a planetary level, are causing individuals and families to ask: What can we do? One answer is buy organic, locally grown food from farmers who believe their responsibility is to enhance the soil, not deplete it; to work in partnership with nature, not overcome it; and to make use of all elements in the farming process, not discard them as waste.
Cow manure can power a farm (as it does at Straus Family Creamery). A solar array can cut dependency on the utility grid (as it does at Star Route Farm). A horse ranch can provide fertilizer for a tomato farm (as it does for Allstar Organics). And blemished produce, good enough to eat but difficult to sell, can provide healthy lunches for twelve thousand schoolchildren a week (as it does in Marin County, under a program started by Marin Organic in partnership with local public schools and farmers).
“Let us come to work with a sense of amazing abundance,” says Helge Hellberg of Marin Organic. “If there’s anything you have, we’ll make use of it. Nature has provided more than we can ever use or ever need. The solutions to most, if not all, of our challenges are already out there if we can get away from consumption and waste and change our mindset.”
From Organic Marin: Recipes from Land to Table, by Tim Porter, Farina Wong Kingsley, and Marin Magazine
MarketBar, San Francisco
This tapas-style appetizer is a simple and delicious start to a spring meal. MarketBar uses Marin Star Route Farm’s young, tender fava beans. Because of the simplicity of this dish, use a good-quality sea salt and extra-virgin olive oil.
1 pound fava beans, shelled
1 clove garlic, minced
1 tablespoon freshly squeezed lemon juice
½ tablespoon minced fresh thyme
¼ cup extra-virgin olive oil, plus 2 tablespoons
½ teaspoon sea salt, plus more for sprinkling
¼ teaspoon freshly ground pepper
1 sweet or sourdough baguette
Bring a large saucepan of salted water to a boil over high heat. Blanch the fava beans for 5 minutes, then drain and plunge into an ice-water bath. Once the beans are cool, peel them by pinching off the skin.
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[64] => stdClass Object
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[68] => stdClass Object
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[83] => stdClass Object
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[85] => stdClass Object
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[86] => stdClass Object
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[88] => stdClass Object
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[91] => stdClass Object
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[92] => stdClass Object
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[94] => stdClass Object
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[95] => stdClass Object
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[96] => stdClass Object
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[98] => stdClass Object
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[101] => stdClass Object
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[104] => stdClass Object
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[110] => stdClass Object
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[111] => stdClass Object
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[112] => stdClass Object
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[113] => stdClass Object
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[127] => stdClass Object
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[130] => stdClass Object
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[131] => stdClass Object
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[134] => stdClass Object
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[135] => stdClass Object
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[137] => stdClass Object
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[139] => stdClass Object
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[140] => stdClass Object
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[141] => stdClass Object
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[142] => stdClass Object
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[143] => stdClass Object
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[144] => stdClass Object
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[146] => stdClass Object
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[147] => stdClass Object
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[148] => stdClass Object
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[149] => stdClass Object
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[150] => stdClass Object
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[taxonomy] => category
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[151] => stdClass Object
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[152] => stdClass Object
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[153] => stdClass Object
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[taxonomy] => category
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[154] => stdClass Object
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[155] => stdClass Object
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[156] => stdClass Object
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[157] => stdClass Object
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[158] => stdClass Object
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[159] => stdClass Object
(
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[160] => stdClass Object
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[161] => stdClass Object
(
[term_id] => 116
[name] => Slurp
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[taxonomy] => category
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[162] => stdClass Object
(
[term_id] => 120
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[taxonomy] => category
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[163] => stdClass Object
(
[term_id] => 223
[name] => So Sweet
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[taxonomy] => category
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[count] => 5
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[164] => stdClass Object
(
[term_id] => 129
[name] => Spice Dreams
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[taxonomy] => category
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[parent] => 17
[count] => 6
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[165] => stdClass Object
(
[term_id] => 141
[name] => Steak with Friends
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[term_group] => 0
[term_taxonomy_id] => 168
[taxonomy] => category
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[166] => stdClass Object
(
[term_id] => 204
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[term_taxonomy_id] => 247
[taxonomy] => category
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[167] => stdClass Object
(
[term_id] => 220
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[taxonomy] => category
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[168] => stdClass Object
(
[term_id] => 69
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[taxonomy] => category
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[count] => 82
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[169] => stdClass Object
(
[term_id] => 123
[name] => Susan Zimmer
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[term_taxonomy_id] => 147
[taxonomy] => category
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[count] => 4
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[170] => stdClass Object
(
[term_id] => 165
[name] => Suzanne Schlosberg
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[term_taxonomy_id] => 195
[taxonomy] => category
[description] =>
[parent] => 16
[count] => 9
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[171] => stdClass Object
(
[term_id] => 15
[name] => Tessa Kiros
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[term_taxonomy_id] => 17
[taxonomy] => category
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[172] => stdClass Object
(
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[name] => The Amish Cook at Home
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[taxonomy] => category
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[parent] => 17
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[173] => stdClass Object
(
[term_id] => 96
[name] => The Amish Cook's Baking Book
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[term_taxonomy_id] => 115
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 6
)
[174] => stdClass Object
(
[term_id] => 156
[name] => The Amish Cooks Anniversary Book
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[term_group] => 0
[term_taxonomy_id] => 186
[taxonomy] => category
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[175] => stdClass Object
(
[term_id] => 47
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[taxonomy] => category
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[count] => 23
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[176] => stdClass Object
(
[term_id] => 49
[name] => The Barcelona Cookbook
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[term_taxonomy_id] => 61
[taxonomy] => category
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[177] => stdClass Object
(
[term_id] => 51
[name] => The Berghoff Cafe Cookbook
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[term_taxonomy_id] => 63
[taxonomy] => category
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[178] => stdClass Object
(
[term_id] => 42
[name] => The Berghoff Family Cookbook
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[taxonomy] => category
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[179] => stdClass Object
(
[term_id] => 151
[name] => The Blue Chair Jam Cookbook
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[taxonomy] => category
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[180] => stdClass Object
(
[term_id] => 203
[name] => The Brisket Book
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[taxonomy] => category
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[181] => stdClass Object
(
[term_id] => 94
[name] => The Bryant Family Vineyard Cookbook
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[taxonomy] => category
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[182] => stdClass Object
(
[term_id] => 97
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[183] => stdClass Object
(
[term_id] => 125
[name] => The Foodista Best of Food Blogs Coobook
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[taxonomy] => category
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[184] => stdClass Object
(
[term_id] => 163
[name] => The Good Neighbor Cookbook
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[taxonomy] => category
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[185] => stdClass Object
(
[term_id] => 128
[name] => The Kansas City Barbeque Society Cookbook
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[taxonomy] => category
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[186] => stdClass Object
(
[term_id] => 229
[name] => The Kitchen Diva's Diabetic Cookbook
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[taxonomy] => category
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[187] => stdClass Object
(
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[taxonomy] => category
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[188] => stdClass Object
(
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[name] => The Scandinavian Cookbook
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[term_taxonomy_id] => 24
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 13
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[189] => stdClass Object
(
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[name] => The Spice Kitchen
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[190] => stdClass Object
(
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[name] => The Texas Cowboy Kitchen
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[taxonomy] => category
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[191] => stdClass Object
(
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[name] => Their Last Suppers
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[taxonomy] => category
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[count] => 7
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[192] => stdClass Object
(
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[name] => Things Cooks Love
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[taxonomy] => category
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[count] => 7
)
[193] => stdClass Object
(
[term_id] => 55
[name] => Tim Porter
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[taxonomy] => category
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[194] => stdClass Object
(
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[taxonomy] => category
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[count] => 9
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[195] => stdClass Object
(
[term_id] => 199
[name] => Tomatoland
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[taxonomy] => category
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[count] => 6
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[196] => stdClass Object
(
[term_id] => 239
[name] => Tomatoland (paperback)
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[term_group] => 0
[term_taxonomy_id] => 285
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 5
)
[197] => stdClass Object
(
[term_id] => 19
[name] => Trina Hahnemann
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[term_group] => 0
[term_taxonomy_id] => 25
[taxonomy] => category
[description] =>
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[count] => 13
)
[198] => stdClass Object
(
[term_id] => 170
[name] => Tupelo Honey Cafe
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[term_group] => 0
[term_taxonomy_id] => 202
[taxonomy] => category
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[count] => 6
)
[199] => stdClass Object
(
[term_id] => 185
[name] => Ultimate Camp Cooking
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[taxonomy] => category
[description] =>
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[count] => 8
)
[200] => stdClass Object
(
[term_id] => 1
[name] => Uncategorized
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[term_group] => 0
[term_taxonomy_id] => 1
[taxonomy] => category
[description] =>
[parent] => 0
[count] => 3
)
[201] => stdClass Object
(
[term_id] => 201
[name] => Vegan Family Meals
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[term_group] => 0
[term_taxonomy_id] => 243
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 8
)
[202] => stdClass Object
(
[term_id] => 101
[name] => Venezia
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[term_group] => 0
[term_taxonomy_id] => 120
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 6
)
[203] => stdClass Object
(
[term_id] => 90
[name] => Victoria Moore
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[term_group] => 0
[term_taxonomy_id] => 107
[taxonomy] => category
[description] =>
[parent] => 16
[count] => 10
)
[204] => stdClass Object
(
[term_id] => 7
[name] => Videos
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[term_group] => 0
[term_taxonomy_id] => 7
[taxonomy] => category
[description] =>
[parent] => 0
[count] => 86
)
[205] => stdClass Object
(
[term_id] => 189
[name] => Zilly Rosen
[slug] => zilly-rosen
[term_group] => 0
[term_taxonomy_id] => 228
[taxonomy] => category
[description] =>
[parent] => 16
[count] => 4
)
[206] => stdClass Object
(
[term_id] => 188
[name] => Zombie Cupcakes
[slug] => zombie-cupcakes
[term_group] => 0
[term_taxonomy_id] => 227
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 4
)
)
POST QUERY:
POST QUERY RESULTS
