About this item
The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal. In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Barnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt's cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake.
About the Author
Kurt now produces fine, farmstead cheeses at the farm from the milk of the Jersey cows: Dinah's Cheese, a traditional Camembert-style, bloomy rind cheese and Francesca's Cheese, an Italian-style hard cheese aged in the newly-dug underground cheese cave. He is also the author of Growing a Farmer: How I Learned to Live Off the Land, a memoir and how-to guide to creating and running a small farm, published by W.W. Norton in 2011.
