The One-Block Feast

Hardcover $24.99

Mar 22, 2011 | 272 Pages

Ebook $12.99

Mar 22, 2011 | 272 Pages

  • Hardcover $24.99

    Mar 22, 2011 | 272 Pages

  • Ebook $12.99

    Mar 22, 2011 | 272 Pages

Praise

“Though it’s not a cookbook, per se, there are plenty of recipes, and they are just what we’ve come to expect from this old friend: sophisticated but not off-puttingly so. . . . Whether you plan to grow hops to brew your own beer or simply want to know some good zucchini varieties to plant in your vegetable garden, this is a terrific place to start.” 
—LA Times Daily Dish blog, 6/9/11

“More and more these days, cooking has come to resemble the Scout troop activities of our youth, in which we took pride in demonstrating our ability to do it ourselves. For those who are looking to get their proverbial merit badge, consider The One-Block Feast: An Adventure in Food from Yard to Table ($25) a survivor’s guide of sorts. Part cookbook, part how-to manual, the book cheerfully explains how anyone can take part in cooking from the ground up, whether you have 40 acres or 40 feet.”
—Tasting Table National, 3/23/11

The One Block Feast is a beautiful demonstration of how to feed yourself deliciously from a modest backyard. It is an inspiring companion for developing food craft and urban homesteading skills using what’s right out the door.”
—Anya Fernald, former executive director of Slow Food Nation, founder of Live Culture Company, and founder of the Eat Real Festival
 
“Magical, doable, and fun! That’s what we came away with after dining with Sunset’s One-Block team a couple of summers ago. It has inspired many a meal, a host of garden improvements, and we’re teetering on getting chickens.”
—Nikki Silva of NPR’s The Kitchen Sisters
 
“I’m a firm believer in seasonal, local cooking. This book shows you everything that farm-to-table eating encompasses, and I mean everything!”
—Bill Telepan, chef-owner of Telepan and executive chef of Wellness in the Schools
 
“Margo True and her teams of backyard researchers have taken American ideals centered around living off the land and brought them into our twenty-first-century suburban reality. ”
—Sue Conley, co-founder of Cowgirl Creamery
 
The One-Block Feast is thoroughly irresistible. If you’ve ever considered growing your own vegetables (not so hard), raising a few chickens (seems possible), tending your own honeybee hives (really?), making cheese from the milk of your very own cow (hey, why not?), or, say, turning seawater into salt (no way!), this delightful book will help you make your dreams come true. And even if you never actually do any of the DIY projects, there are plenty of delicious seasonal recipes to enjoy.”
—Melissa Hamilton and Christopher Hirsheimer, authors of Canal House Cooking 
 
“Thomas Church, who landscaped the grounds at Sunset, titled his book, Gardens are for People. So it seems utterly right that Sunset has produced The One Block Feast, a work that is truly for people. It’s about producing good food but also about friends and community. It’s about taking charge in this most important area of our lives and becoming strong, happy, and resilient. It’s helpful, but not preachy. And it shows what’s possible when a few people join forces and backyards to grow good food and harbor bees and maybe a cow, then cook and eat together.”
—Deborah Madison, author of Local Flavors and Vegetarian Cooking for Everyone

Table Of Contents

INTRODUCTION • 1
   The One-Block Garden Warm-Season Planting Plan and Timeline 4
   The One-Block Garden Cool-Season Planting Plan and Timeline 6

ESSENTIAL GARDENING GUIDELINES • 9
   Before You Plant 9
   How to Plant 11
   How to Water 14
   How to Fertilize 15

SUMMER
THE STORY OF OUR SUMMER FEAST • 18

GARDEN • 26
   Summer Garden Plan 29

PROJECTS • 39
   How to Raise Honeybees (and Make Honey) 39
   How to Make Cheese (Part I) 46  
   Fresh Chive Cheese 46    Oregano Queso Blanco 48
   How to Make Beer 49    
   Summer Wheat Beer 49    Belgian Abbey Ale 52
   How to Raise Chickens 59

RECIPES • 67
   Skillet-Roasted Edamame 67
   Deviled Cucumber Cups 67
   Tempura Squash Blossoms 68
   Tomato and Herb Salad with Fresh Chive Cheese 69
   Watermelon-Chile Salad 69
   Purslane-Cucumber Salad 70
   Crème Fraîche 70
   Corn Soup with Roasted Poblanos and Zucchini Blossoms 70
   ‘Trombetta’ Zucchini and Its Flowers 72
   Oven-Baked Steak Fries with Green Chile Mayonnaise 73
   Rosemary Potatoes Anna 74
   Grilled Summer Succotash 74
   Pattypan Squash with Eggs 75
 
   Whole-Wheat Pizzas 76 
   Fresh Chive Cheese and ‘Sweet Million’ Tomato Sauce 78            
   Corn and Zucchini 78       
   Cherry Tomato, Ricotta, Mint, and Chile 78     
   Potato, Onion, and Gouda 78
   ‘Sweet Million’ Tomato Sauce 78
   Summer Lemongrass Custards 79
   Watermelon, Cantaloupe, or Honeydew Sorbet 80
   Peppermint-Lemongrass Tisanes 80

Summer Preserved 81
   Canned Heirloom Tomatoes 82
   Dried Herbs 83
   Dried Chiles 83
   Dried Corn 84
   Roasted Poblanos for the Freezer 84
   Slow-Roasted Tomatoes for the Freezer 84

FALL
THE STORY OF OUR FALL FEAST • 88

GARDEN • 95
   Fall Garden Plan 96

PROJECTS • 105
   How to Make Wine 105
   Syrah 105
   Chardonnay 110

   How to Make Vinegar 113
   How to Make Cheese (Part II) 117               
   Ricotta 117        
   Fromage Blanc 118           
   Feta 120            
   Gouda 122

   How to Grow Mushrooms 126
   How to Make Olive Oil 130

RECIPES • 137
   Fresh Apple Cider and Applesauce 137
   Pickled Cocktail Mushrooms and Onions 137
   Quinoa Bites with Walnut Romesco 138
   Creamy Flageolet Dip with Red Pepper Sticks 139
   Roasted Spiced Butternut Squash Seeds 139
   Roasted Tomato-Fennel Soup 139
   Herb Vegetable Broth 140
   Butternut Squash and ‘Cipollini’ Onion Soup 140
   Grilled Radicchio and Fennel Salad with Apples and Toasted Walnuts 141
   ‘Scarlet Emperor’ Ragoût 142
   Stuffed Poblanos with Red Pepper Sauce 142
   Quinoa Huaraches with Egg and Parsley Salad 144
   Butternut Squash Gnocchi with Chard and Sage Brown Butter 145
   Ancho Chile–Sauced Noodles with Shiitakes and Butternut Squash 146
   Mexican Skillet Eggs 148
   Creamy Scrambled Eggs with Oyster Mushrooms 148
   Whole-Wheat Rosemary Shortbreads 149
   Walnut-Honey Crisps 149
   Honey Ice Cream 150
   Lemon-Thyme Ice Cream Sandwiches 151
   Apple Cheese Puff 152
   Butternut Squash Compote with Honey and Toasted Walnuts 152
   Homemade Butter and Buttermilk 154
   Last-Minute Pineapple Guava Preserves 155

WINTER
THE STORY OF OUR WINTER FEAST • 160

GARDEN • 166
   Winter Garden Plan 168

PROJECTS • 172
   How to Make Salt 172
   How to Make Escargots (from Your Own Garden Snails) 175 
   Garlic Butter Escargots 176
   How to Make Mead (Honey Wine) 177

RECIPES • 181
   Arugula and Red Butterhead Lettuce Salad with Tangerines and Hard-
   Cooked Eggs    181
   Wheat Berry Ciabatta 182
   Egg Cloud (Nuvolone) 183
   Featherlight Pancakes 184
   Egg and Gouda Crepes 184
   Kale Colcannon 185
   Vegetable Shepherd’s Pie 186
   Ricotta Manicotti 187
   Winter Vegetable Chowder 189
   Wheat Berry “Risotto” with Roasted Tomatoes and Broccoli Rabe 189
   Braised Winter Greens with Preserved Lemons and Red Chile 190
   Caramelized Tangerine and Ricotta Tart 191
   Tangerine Honey Flan 192
   Sticky Chewy Tangerine Marmalade 194
   Preserved Lemons 195

SPRING
THE STORY OF OUR SPRING FEAST • 198

GARDEN • 205
   Spring Garden Plan 207

PROJECTS • 213
   How to Own (or Co-Own) a Dairy Cow 213
   How to Make Tea 219

RECIPES • 223
   Radishes, Fresh Homemade Butter, and Salt 223
   Favas and Ricotta on Buttermilk Crackers 223
   Gouda Gougères 224
   Carrot and Beet Chips 225
   Garden Borscht 226
   Mesclun Salad with Spring Beets and Dill 226
   Nasturtium Salad with Omelet Ribbons 227
   Whole-Leaf Radish and Herb Salad 228
   Grilled Carrot Salad 228
   Roasted Beets and Tops with Tarragon 230
   Fresh Pickled Beets (and Eggs) 230
   Five Ways with Fresh Eggs 231
   Fava Leaf and Parsley Quiche 232
   Strawberries with Fromage Blanc and Lemon Honey 235
   Strawberry Crepes 235
   Strawberry Crème Fraîche Sherbet 235
   Strawberry Lemonade 236
A Spring Tea Party (because we could) 237
   Scone Tarts: Lemon, Strawberry, and Tangerine 237
   Clotted Cream 239
   Lemon Curd 239
   Strawberry Oven Jam 240
   Tea Sandwich Trio 241  
   Egg Nasturtium 241          
   Gouda Arugula 241           
   Green Onion–Parsley 243

   Whole-Wheat Honey Sandwich Bread 243
 
EPILOGUE • 245
ACKNOWLEDGEMENTS • 247
THE ONE-BLOCK TEAM • 248
APPENDIX: Regional Planting and Harvesting Timelines for Your Own One-Block Feasts • 250
INDEX • 258

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