Chelsea Green Publishing

The Occidental Arts and Ecology Center Cookbook

Pages:416 pages
Book Art:Color photos throughout
Size: 8 x 10 inch
Publisher:Chelsea Green Publishing
Hardcover: 9781603585132
Pub. Date April 11, 2015

The Occidental Arts and Ecology Center Cookbook

Fresh-from-the-Garden Recipes for Gatherings Large and Small

Categories:
Food & Drink, Permaculture

Availability: In Stock

Hardcover

Available Date:
April 11, 2015

$40.00

Celebrating biodiversity through the Mother Garden’s collection of rare, open-pollinated varieties and wild edibles from OAEC’s ecological preserve

2016 IACP Cookbook Awards WINNER!  ("Food Matters" category)

More than anything, food brings us together—as families and as communities. So there is no better place to begin creating a healthier and sustainable community than around a shared table.

The Occidental Arts and Ecology Center Cookbook is a beautifully illustrated collection of 200 unique and delicious vegetarian recipes from the renowned California-based farm, educational retreat center, and eco-thinktank.

OAEC has a passionate ethos about eating seasonally, and this book shows readers how to cook based on what is available in the garden. This unique cookbook incorporates ingredients from all seasons, including weeds, flowers, herbs, nuts, fruits, mushrooms, and other forages. The recipes also include the quantities and measurements necessary to cook for a crowd—making each dish perfect to cook at home, or to share at parties, potlucks, and community events.

With sample seasonal menus to inspire cooks throughout the year, The OAEC Cookbook offers a wide range of recipes such as: Carrot and Chamomile Soup, Summer Squash Ribbons with Purple Shiso, Roasted Asparagus and Nettle Risotto with Pea Tendrils, and Pepita-Encrusted Squash Blossoms Stuffed with Goat Cheese and Mint. There are cold vegetable plates for warm summer picnics, and readers will learn how to create delicious salad dressing recipes for garden-fresh greens, including Loquat Ginger, Golden Tomato Cumin, and Preserved Lemon Brine. There are comfort foods like pots of savory Biodiversity Beans and Winter Sourdough Pizza, and warming snacks like Toasted Hazelnuts with Thyme. Readers can top a plate of veggie sides with a generous dollop of one of OAEC’s famous sauces and pestos, and learn how to infuse their own Honey Syrups for homemade cocktails. Last but not least, delicious standout desserts like Fresh Fruit Fools, a Dark Roast Winter Squash Tart with Hazelnut Crust, or the Cardamom-Rose-Plum Bars.

This informative cookbook will help gardeners find new ways to cook with their vegetables, farmers’ market shoppers looking to expand their repertoire, home cooks who want to cook healthy for their family or host a big dinner party, chefs looking for inspired recipes using weeds and perennial fruits and vegetables, and community-based organizations who cook for crowds on a regular basis.

REVIEWS AND PRAISE

Foreword Reviews-

"The Occidental Arts and Ecology Center (formerly the Farallones Institute, and then the Center for Seven Generations) has been pioneering the American organic agriculture movement since the early 1970s. Set on eighty acres in California’s Sonoma County, it includes one of the first certified organic farms in the state and first agricultural easements in the country. When they are not farming or making art, OAEC members are teaching kids and adults about environmental issues or are engaged in eco-activism—the preservation of heritage seeds, for example, or advocacy against genetically modified crops. These guys also know how to feast! The vegetarian recipes naturally showcase the enormous variety of vegetables, herbs, grains, and fruit which are grown in their gardens, including many unfamiliar plants like yacons, mangels, lovage, mitsuba, and a slew of wild edibles. There’s a recipe list preceding each of the four seasonal chapters and each has ingredients sized both for families and a crowd of thirty to forty persons. Studded with gorgeous still-life food photos worthy of a Dutch Master, as well as many shots of OAEC members out in the gardens, this is a cookbook as delicious to peruse as it is to use.”

Booklist-

"Vegetarians, rejoice! One of California’s first certified organic gardens, known as the Mother Garden, now has a cookbook. And it’s an impressive one, offering some 400 pages of veggie-centric dishes for every season. First, though, the reader gets a history lesson about the Occidental Arts & Ecology Center, as well as a lesson in biodiversity and eco-activism. Then come the recipes—from soups to sweets and everything in between. This beautifully photographed book practices what it preaches about biodiversity. Many of the recipes call for out-of-the-ordinary vegetables like borage, nettle, and cistocera (a type of seaweed). No worries if some of the ingredients are hard to find in your area; plenty of the recipes (such as garden-vegetable frittata and quinoa confetti salad) demonstrate simple techniques that work with many different vegetables. Vegetarians—and even omnivores who appreciate the diversity of veg-focused cuisine—will find much to love in this book from the Mother Garden."

"Throughout human history, food has been intimately tied to community. At the Occidental Arts and Ecology Center, this vital connection is renewed. Reading this book and cooking these recipes will transport you to a magical place, where deep and important work is being done, beautiful and delicious food is being cooked, and the earth is being healed in a thousand ways each and every day."--Jessica Prentice, author of Full Moon Feast and Co-Founder of Three Stone Hearth Community Supported Kitchen

"I am wildly excited about The Occidental Arts & Ecology Center Cookbook! This handsome book shows how you can eat and live when you take gardening and community seriously. It’s not about a restaurant, but about living and working with others, about being surrounded with gardens and the beautiful, nourishing meals made from the plants that grow in them. I found this to be a deeply inspiring and wise chronicle."--Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone

"If feeding a hungry crowd a healthy, delicious non-hippie stir-fry is your quandary, The Occidental Arts & Ecology Center Cookbook offers many a charming solution. These inventive, scrumptious recipes show you how to weave a rich tapestry of varietals and flavors in your garden–and onto your table–with playful presentation techniques that crack open a new paradigm for eating and building community."--Novella Carpenter, author of Farm City: The Education of an Urban Farmer

"The gardens and kitchen of the Occidental Arts and Ecology Center are magical places which have been nourishing and inspiring visitors there (myself included) for decades. This compilation of recipes from their kitchen opens this magic to a broader audience of people looking to cultivate values like sustainability, seasonality, and wholesome goodness into their kitchens. This broad-ranging and skill-building book has lots of great ideas for using acorns, garden weeds, less common vegetables and fruits, and parts of garden plants at different stages of development, rather than just the usual vegetables."--Sandor Ellix Katz, author of The Art of Fermentation

"The Occidental Arts and Ecology Center is one of the most successful and established permaculture sites in the world. This cookbook introduces readers to their work and their irresistible cuisine. Want to learn how to cook gorgeous, healthy, delicious food from your permaculture garden? This book is for you.”--Eric Toensmeier, author of Paradise Lot and Perennial Vegetables

"Cookbooks inspire us in creative ways for feeding family and friends, but this one goes further. The recipes are uninhibited, rich, and earthy, derived from a deep communal relationship with soil and sun and air and water. Some of them even show us how to live with each other more considerately on this earth. We all talk about community and sustainability, but talk is cheap. The folks at OAEC are walking it, they’ve dedicated their lives to it, and now with this book they are sharing their experience in all of its complex, imperfect, delicious, and nutritious ways.”--Michael Ableman, author of Fields of Plenty

ABOUT THE AUTHOR

The Occidental Arts and Ecology Center

The Occidental Arts and Ecology Center’s 80-acre site in Sonoma County California serves as a model of sustainability for the greater San Francisco Bay Area and an inspiring meeting place for social changemakers from around the world.  Affectionately referred to as the “Mother Garden,” OAEC curates a collection of over three-thousand rare food crop varieties and multiuse plants, and through this open-air classroom of gardens and wildlands, has provided training, inspiration, and support for thousands of individuals and “daughter gardens” since its inception in 1994.  OAEC’s diverse suite of interwoven programs—restorative agriculture and heirloom seed saving, watershed health, traditional ecological knowledge, permaculture, community resilience design, democratic self-governance, and multicultural organizing methods, to name a few—combine research, demonstration, education, and policy advocacy to develop community-based strategies and regional scale solutions to the pressing environmental and economic crises of our time.  OAEC is well respected in the nonprofit world for its dedication to participatory decision making, so in true collaborative fashion, this book is written with input from many voices including current and former residents, cooks, artists, gardeners, educators, and visionaries.  

Olivia Rathbone

Olivia Rathbone, lead author and project manager of The OAEC Cookbook, currently manages the dynamic kitchen at OAEC and has tended the vibrant hearth of the community from the garden to the table for over a decade.  Life-long farmer and cook, she orchestrates the inventive meals inspired by seasonal produce from the OAEC Mother Garden.  Formerly, she directed vocational education programs and authored curriculum projects in the culinary arts and holistic health in the San Francisco Bay Area. 

CONNECT WITH THIS AUTHOR

OAEC's Website

AUTHOR VIDEOS

Moments from the Spring Plant Sale Member Preview & Cookbook Release

Moments from the Spring Plant Sale Member Preview & Cookbook Release

Occidental Arts & Ecology Center - OAEC

Occidental Arts & Ecology Center - OAEC

Gardens and Grey Water at the Occidental Arts and Ecology Center

Gardens and Grey Water at the Occidental Arts and Ecology Center

Watershed 2.0 (re-thinking and retrofitting for resilience)

Watershed 2.0 (re-thinking and retrofitting for resilience)

Vegetables that Can Last a Lifetime at the OAEC Perennial Plant Sale

Vegetables that Can Last a Lifetime at the OAEC Perennial Plant Sale

Permaculture at OAEC

Permaculture at OAEC

YOU MAY ALSO LIKE

Genetic Roulette

Genetic Roulette

By Jeffrey M. Smith

Never-before-seen evidence points to genetically engineered foods as a major contributor to rising disease rates in the U.S. population, especially among children. Gastrointestinal disorders, allergies, inflammatory diseases, and infertility are just some of the problems identified in humans, pets. livestock, and lab animals that eat genetically modified soybeans and corn.

Monsanto's strong-arm tactics, the FDA's fraudulent policies, and how the USDA ignores a growing health emergency are also laid bare. This sometimes shocking film may change your diet, help you protect your family, and accelerate the consumer tipping point against genetically modified organisms (GMOs). A film not to be missed.

Also includes the bonus DVD Seeds of Freedom (28 min.) narrated by Jeremy Irons, and produced by the Gaia Foundation and African Biodiversity Network. This landmark film shows how the story of seed at the hands of multinationals has become one of loss, control, dependence, and debt. Also: two talks by Jeffrey M. Smith and twelve public-service announcements.

Available in: DVD

Read More

Genetic Roulette

Jeffrey M. Smith, Jeremy Irons, Lisa Oz, Micah Salaberrios

DVD $19.95

The Art of Natural Cheesemaking

The Art of Natural Cheesemaking

By David Asher

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking

Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.

This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:

  • How to source good milk, including raw milk;
  • How to keep their own bacterial starter cultures and fungal ripening cultures;
  • How make their own rennet—and how to make good cheese without it;
  • How to avoid the use of plastic equipment and chemical additives; and
  • How to use appropriate technologies.

Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.

The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.

This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.

Available in: Paperback

Read More

The Art of Natural Cheesemaking

David Asher, Sandor Ellix Katz

Paperback $34.95

The Hop Grower's Handbook

The Hop Grower's Handbook

By Laura Ten Eyck and Dietrich Gehring

It’s hard to think about beer these days without thinking about hops.

The runaway craft beer market’s convergence with the ever-expanding local foods movement is helping to spur a local-hops renaissance. The demand from craft brewers for local ingredients to make beer—such as hops and barley—is robust and growing. That’s good news for farmers looking to diversify, but the catch is that hops have not been grown commercially in the Eastern United States for nearly a century.

Today, farmers from Maine to North Carolina are working hard to respond to the craft brewers’ desperate call for locally grown hops. But questions arise: How best to create hop yards—which are virtual forests 18-feet tall, are expensive to build, and the hop bines themselves often take up to three years to reach full production? How to best pick, process, and price them for market? And, how best to manage the fungal diseases and insects that wiped out the hop industry one reference years ago, and which are thriving in the hotter and more humid Eastern United States thanks to climate change? Answers to these questions can be found in The Hop Grower’s Handbook—the only book on the market about raising hops sustainably, on a small scale, for the commercial craft beer market in the Eastern United States.

Written by hop farmers and craft brewery owners Laura Ten Eyck and Dietrich Gehring, The Hop Grower’s Handbook is a beautifully photographed and illustrated book that weaves the story of their Helderberg Hop Farm with the colorful history of New York and New England hop farming, and relays horticultural information about the unusual hop plant and the mysterious resins it produces that give beer a distinctively bitter flavor, including an overview of the numerous native, heirloom, and modern varieties of hops and their purposes. The authors also detail an easy-to-understand explanation of the beer-brewing process, which is critical for hop growers to understand in order be able to provide the high-quality product brewers want to buy. The authors even include a few beer recipes, too.

The book also provides readers with detailed information on:

  • Selecting, preparing, and designing a hop yard site;
  • Tending to the hops, with details on best practices to manage weeds, insects, and diseases; and,
  • Harvesting, drying, analyzing, processing, and pricing hops for market.

The overwhelming majority of books and resources devoted to hop production currently available are geared toward the Pacific Northwest’s large-scale commercial growers, who use synthetic chemical pesticides, fungicides, herbicides, and fertilizers and deal with regionally specific climate, soils, weeds, and insect populations. Ten Eyck and Gehring, however, focus on farming hops sustainably. While they relay their experience about growing in a new Northeastern climate subject to the higher temperatures and volatile cycles of drought and deluge brought about by global warming, this book will be an essential resource for home-scale and small-scale commercial hops growers in all regions.

Available in: Paperback

Read More

The Hop Grower's Handbook

Laura Ten Eyck, Dietrich Gehring

Paperback $34.95

The Bread Builders

The Bread Builders

By Alan Scott and Daniel Wing

Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.

Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.

Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.

The Bread Builders will appeal to a broad range of readers, including:

  • Connoisseurs of good bread and good food.
  • Home bakers interested in taking their bread and pizza to the next level of excellence.
  • Passionate bakers who fantasize about making a living by starting their own small bakery.
  • Do-it-yourselfers looking for the next small construction project.
  • Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

 

Available in: Paperback

Read More

The Bread Builders

Alan Scott, Daniel Wing

Paperback $35.00