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Letters to a Young Farmer: On Food, Farming and our Future

ABOUT LETTERS TO A YOUNG FARMER

In Letters to a Young Farmer, the first book from Stone Barns Center for Food and Agriculture, some of the most influential farmers, writers and leaders of our time share their wisdom and insight in an anthology of 36 essays and letters.

Barbara Kingsolver speaks to the tribe of farmers—some born to it, many self-selected—with love, admiration, and regret. Bill McKibben connects the early human quest for beer to the modern challenge of farming in a rapidly changing climate.

Michael Pollan bridges the chasm between agriculture and nature. Dan Barber, Temple Grandin, Wendell Berry, Rick Bayless, Marion Nestle and more offer advice and inspiration.

PRAISE FOR LETTERS TO A YOUNG FARMER

“The chance to make a difference in quality of life for all depends on the soil and those who care for and nurture the earth. New young farmers are on the front lines in the struggle for survival, the future of our children and theirs.”

Neil Young, Farm Aid

 

“An extraordinary harvest of wisdom from a ragtag crew of farmers, cooks, and agitators—and a must read, not just for young farmers, but for anyone with an interest in a robust food supply in our era of climate chaos.”

Tom Philpott, food and agriculture correspondent, Mother Jones

 

“What a wonderful gift this book is to all aspiring farmers—full of sage wisdom, passionate encouragement, and practical advice from some of the greatest food and farming heroes of our time. Their words will inspire and remind you why farming is indeed the most important work to be done.”

Naomi Starkman, founder and editor-in-chief, Civil Eats

PODCAST

BOOK CLUB RECIPES

 

Recipe and image courtesy of Jenny from Dinner: A Love Story. 

INGREDIENTS

1 1/2 cups frozen peas
1 cup loosely packed fresh mint leaves, washed
3 tablespoons freshly grated Parm, plus more for serving
juice from 1/2 lemon
1/3 – 1/2 cup olive oil
salt to taste
1 pound spaghetti

INSTRUCTIONS

Bring a large pot of water to boil on the stove. Whirl remaining ingredients (except spaghetti) in a food processor.

Taste and adjust as you go. (Don’t overprocess or it will be too emulsified.) Consistency should be somewhere in between smooth and chunky guacamole.

Add pasta to the pot and about half way through cooking it, scoop out about a cup of hot water. Set aside. Drain pasta once cooked.

Scrape pea mixture into the empty hot pot, then start drizzling reserved pasta water into the dip, whisking until it has the consistency of a creamy sauce.

Toss pasta in sauce and serve with freshly grated Parm and some torn mint leaves if you’re feeling fancy.

Recipe and image courtesy of Jessica Jones
INGREDIENTS
  1. 1 100% whole grain round pita bread
  2. ½ cup tomato sauce
  3. 1 tablespoon olive oil
  4. ¼ teaspoon brown sugar
  5. ¼ onion, sliced in ½” thick rounds
  6. ½ cup button mushrooms
  7. 1 tablespoon goat cheese
  8. ½ teaspoon balsamic vinegar
  9. Fresh basil, to taste
INSTRUCTIONS
  1. Preheat the oven to 400F.
  2. Place the pita bread on a baking sheet lined with parchment paper.
  3. Coat the pita bread with tomato sauce, and set aside
  4. In a pan, heat olive oil and cook the sugar under medium heat for 1-2 minutes or until the sugar starts bubbling
  5. Add the onion rounds and mushrooms to the pan, and cook for 3-4 minutes or until golden brown
  6. Remove and top the pita bread with the mushroom onion sauté
  7. Crumble the goat cheese on the pita, and pop in the oven at 400F for 10 minutes
  8. Remove and top with drizzled balsamic vinegar and fresh basil leaves

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