Recipes Straight From the Farmer’s Mouth


Whether you’re looking for a last-minute gift idea for the foodie in your life, or simply searching for delicious recipes to take you into the New Year, this cookbook could be perfect!

The Farmer’s Guild Cookbook collects recipes from a group of young back-to-the-land California farmers who are game-changers when it comes to local food, education, and sustainable agriculture.

The Farmer’s Guild itself, was founded by farmers—for farmers—to...

…support all healthy food production by collectively striving toward the economic viability of agriculture as well as the social networks necessary to attract, cultivate and sustain a new generation ready to work the land.”

The cookbook’s simple concept was simple; go to the source for your recipes. Or as the book’s website puts it, “When it comes to ingredients, farmers know best.”

With beautiful portraits taken by Florencia Aicnerolf, Koby Guye, Janae Lloyd, and Olivia Maki, the book’s photography portrays both the farmers themselves and the food they grow and cook with. It’s as much about a movement as a recipe collection:

…[here are] snapshots of a movement to replace commodities with food, to return our notion of market supply back into relationships with agricultural entrepreneurs and to reconceive consumer demand.”

Farm-fresh recipes range from Arron Gilliam’s Autumn Lamb Loaf, a favorite at Monkey Ranch outside of Petaluma, to Thomas Herzog’s Spaghetti Squash Alfredo Bole from Stone Meal Farm north of Santa Cruz.

Proceeds from the $25 cover price go toward supporting Farmer’s Guild’s weekly educational lunches, which were created to share skills and knowledge between farmers.

Good food for a good cause. What could be better?! A recent article from CivilEats shares a sample of Herzog’s spaghetti squash recipe:

Spaghetti Squash Alfredo Bowl

1 medium spaghetti squash (3-4 lbs)

4 cloves of garlic, finely minced

1 cup Parmesan cheese, grated

1 1/2 cups milk

2 tbsp. cream cheese

2 tbsp. butter

2 tbsp. whole wheat flour

Olive oil

Preheat oven to 350 F. Halve squash lengthwise, remove seeds. Rub olive oil on exposed flesh. Place cavity-side down on baking sheet and bake for 1 hour (test softness by piercing with butter-knife).

Melt butter in saucepan on medium heat. Add garlic and sauté for 1-2 min. Slowly add flour while whisking to remove clumps. Cook while stirring for 5 min. Add cream cheese, stir until melted. Whisk in milk and bring to simmer. Remove sauce from heat and whisk in grated Parmesan. Salt and pepper to taste.

Place squash cavity-side up on baking sheet. With a fork, loosen spaghetti strands without tearing the squash skin. Pour sauce equally into each half of squash, using fork to lightly mix with spaghetti strands.

Lightly cover with Parmesan and place squash under broiler to lightly brown and bubble the cheese. Remove and garnish with chopped parsley and red chili flakes.

Bon Appétit Wellness Warriors!


Read all articles by Juniper Briggs


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  • Adel Saad
    commented 2014-12-20 17:24:01 -0500
    very valuable idea . . . it is an ever farmer’s guild . . . very essential valuables for all . . . congratulation . . . thanks .
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