Organic Marin

∞ Recipes from Land to Table ∞

The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming. Not just a regional cookbook, Organic Marin: Recipes from Land to Table represents an organic movement reverberating around the globe, demanding a more thoughtful, less wasteful, healthier approach to life. Inside its pages, sixteen of America's most esteemed organic farms share their stories and philosophies alongside fifty wholesome and delicious recipes organized by season and contributed by twenty-five of the San Francisco Bay Area's most popular organic restaurants. While the cookbook's setting is America's organic-farming cradle, the philosophy that drives it is universal: organically grown and freshly prepared food not only nourishes the body, it also enriches the land and community.

contents

Organic Marin 9
Marin's Organic Farms 23
About the Recipes 49

spring

Fava Bean Bruschetta 57
Roasted Wild Mushroom Soup with Créme Fraîche 58
Serrano Ham, Pears, and Haricot Vert Salad with Valdeón Cheese 61
Gnocchi with Morels and Peas 62
Olive Oil–Poached Halibut with Salsa Verde 67
Green Goddess Salmon and Watercress Salad 68
Lamb and Apricot Stew 71
Vegetables on Quinoa with Miso-Ginger Sauce 72
Panna Cotta with Fresh Strawberries 77
Meyer Lemon Sorbet 78

summer

Crab Deviled Eggs 87
Heirloom Tomato Flat Bread 88
Mozzarella, Tomato, and Basil Salad 93
Shaved Zucchini and Pecorino Cheese Salad 94
Grilled Pork Tenderloin and Nectarines with Bacon Vinaigrette 97
Chicken Fra Diavolo with Fennel and Dandelion Salad 98
Pan-Roasted Salmon with Tomatoes and Corn 103
Seared Ahi Tuna with Asian Slaw 104
Wok-Tossed Blue Lake Beans 109
Gypsy Peppers Stuffed with Fromage Blanc 110
Fresh Fruit Scones 113

fall

Crab Cakes with Watercress and Blood Oranges 121
Roasted Red Pepper Bisque 124
Grilled Fig and Mâche Salad 127
Orecchiette with Sausage Ragú and Broccoli Rabe 128
Blood Orange and Star Anise–Braised Pork 131
Plantains Stuffed with Ground Beef 132
Grilled Swordfish Peperonata 135
Butternut Squash Gratin 138
Gingersnaps 141
Apple-Brandy Crisp 142

winter

Carrot Flan with Peppercress and Mustard Vinaigrette 151
Roasted Butternut Squash Soup 154
Iceberg Wedges with Blue Cheese Dressing 159
Cavolo Nero (Tuscan Braised Kale) 160
Halibut with Rock Shrimp in a Saffron Nage 162
Tunisian Vegetable Tagine 167
Braised Short Ribs with Candied Meyer Lemon Gremolata 171
Arroz con Pollo 175
Stracotto (Italian Pot Roast) 178
Cacao Nib Almond Sticks 181
Double-Chocolate Bread Pudding 182

Basic Recipes 186
Resources 187
Index 190
Acknowledgments 192

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Contact: Tammie Barker, (800) 851-8923, ext. 7499, tbarker@amuniversal.com

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Organic Marin: Recipes from Land to Table

Authors: Tim Porter & Farina Wong Kingsley, Produced By Marin Magazinek
ISBN-13: 978-0-7407-7314-3
ISBN-10: 0-7407-7314-3
Format: 10 x 9, 192 pp, Jacketed Hardcover, Color photography
Price: $29.99 ($32.99 Canada)