Edible Reads - Summer 2019
We’re taking this concept beyond our pages and into the community with book author talks featuring complementary food and beverage tastings. Argus Farm Stop will be our hosting partner for the first two Ann Arbor Edible Reads events, which are free and open to the public. Food52 columnist and food writer Lindsay-Jean Hard, author of Cooking with Scraps: 85 Scrumptious Recipes for Zero-Waste Cooking (featured in Edible WOW Spring 2019 issue), will be our guest speaker on Thursday, August 22, 7pm, at Argus Farm Stop’s Liberty Street location. We invite you to join us for a moderated conversation with Lindsay-Jean to learn how to clean out your crisper to make simple seasonal dishes, along with tastings and special summer cocktails. And Chef Abra Berens, author of Ruffage: A Practical Guide to Vegetables (featured below) will be our guest author on Tuesday, October 8, to share her cooking tips using seasonal ingredients and farming know-how. Local farmers will join us during a Q&A for both events.
RUFFAGE: A PRACTICAL GUIDE TO VEGETABLES
by Abra Berens
You will learn more about vegetables and how to prepare and cook them than you ever thought possible with this delightful and eminently useful new cookbook by chef/farmer Abra Berens, who trained at Zingerman’s in Ann Arbor and is cofounder of Bare Knuckle Farm in Northport and currently chef at Granor Farm in Three Oaks. Featuring more than 30 kinds of vegetables, each with notes on how to buy, store and prepare (using methods including grill, roast, raw, purée, etc.) this beautifully constructed and illustrated book contains more than 100 recipes with multiple variations. With a nod to our relatively short Midwestern growing season, Abra teaches how to use vegetables not only in their prime, but how to put up and preserve them to enjoy year round. Whether adhering to a plant-based diet or embracing omnivore fare while incorporating more vegetables into daily meals, home cooks at any skill level will find this book an indispensable reference.
THE SIOUX CHEF'S INDIGENOUS KITCHEN
by Sean Sherman with Beth Dooley
Respect for Mother Earth and her bounty are central to the spiritual underpinnings of this James Beard Award–winning book by Oglala Lakota chef and author Sean Sherman. And respect for the indigenous fruits and vegetables, wild and foraged grains, game and fish incorporated in the beautifully illustrated recipes seasons this vibrant and healthful approach to cooking, rooted in his modern take on the native cuisine of the Dakota and Minnesota territories where he grew up. Recipes such as Grilled Bison Skewers with Wojape (a sauce of stewed wild plums) and Wild Rice Pudding (celebrating the Ojibwe Ricing Moon) provide an in-depth education of what constitutes authentic and real food and how easy it is to prepare and enjoy across all cultures and borders. The book also includes what to stock in your indigenous pantry, recipes from other indigenous partners and guides and menus for the many “feasts of the moons.” Zingerman’s Cornman Farms will host a talk, tasting and book signing with Chef Sean on Tuesday, August 6, at 6:30pm. You can purchase tickets at CornmanFarms.com/events.
