The Farmer's Cookbook (1990) Mitzi Purdue and Carol Rodman. Condition is good.
A Collection of Favorite Recipes, Economical Meal Planning Methods & Other Tips and Pointers from America's Farm Kitchens
More and more Americans are moving away from processed, canned, frozen, nutritionally deficient "food products" and back to the roots of our traditional ways of preparing wholesome foods. This is new to many, but a way of life for the nation's farmers.
Here is a cookbook direct from that source. Packed with more than just recipes, it is a collection of special tips, folklore, and meal planning hints. It is loaded with information from farm families about buying, handling, stor-ing, preparing and, above all, appreciating the fresh foods grown by the farm-ers.
A tomato grower, for example, will tell you why never to refrigerate a tomato. (The delicate tissues of this tropical plant will deteriorate rapidly at temperatures below 50 degrees.) A bean farmer will tell you how to cook beans so that you'll never suffer from...er... windiness. (Soak beans 24 hours to leach out the gas causing oligosaccha-rides, throw out the soak water and then cook.) Strawberry farmers will explain why strawberries shouldn't be washed until just before eating them. (Washing dissolves the strawberry's natural waxy coating and allows water to enter it like a sponge. A rapid breakdown of vitamin C and loss of flavor results.)