Farm Food Volume 2
When he bought thirteen acres of overgrown land on Vashon Island, Kurt wasn’t thinking about farming. That idea germinated as he restored his 19th century farmhouse and cleared enough land to plant crops and pasture a small herd of Jersey cows, and eventually he sold his Seattle restaurant, Café Septieme, and launched himself into farming full-time. Now he owns a successful dairy farm where he makes award-winning artisan Dinah’s Cheese and fresh ice cream using local ingredients that Amy Ettinger, author of Sweet Spot, called “my perfect scoop of ice cream” in TIME magazine. Food is about place and most of the meals served on Kurt’s table are the truest sort of local, raised or harvested from the fields, orchards, and greenhouse on his farm’s thirteen acres. Through essays and recipes, Kurt opens a window into life on a small farm.
In this installment of Farm Food, Kurt Timmermeister introduces you to the delights of spring and summer on his farm. As the days grow longer and brighter on temperate Vashon Island outside Seattle, seedlings sprout and trees fill in their summer foliage. Kurt revels in the bounty of spring and summer, bringing in harvests of everything from the baffling, mysterious cardoon; the underappreciated walnut; and the humble, prolific sauce tomato. Warm weather should be celebrated with luxurious meats, simple, bright salads, and fruity desserts, and all of these can be found in the Cookhouse on Kurt’s farm. Make your own ricotta, learn new and delicious methods to flavor freshly churned ice cream, try your hand at a British summer pudding, and experiment with hearty, classic ways to prepare pork for future enjoyment.
Kurt Timmermeister is a firm believer in the primacy of ingredients. Farm Food: Spring & Summer focuses on simple, seasonal, local food and the joy, not the structure, of cooking.