Growing a Feast
The Chronicle of a Farm-to-Table Meal
The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal.
In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Béarnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt’s cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, resonant in story, Growing a Feast depicts the effort behind every meal, the farm that comes before every table.
- January 2014
- 5.9 × 8.6 in
/ 320 pages
- Territory Rights: Worldwide including Canada, Singapore and Malaysia, but excluding the British Commonwealth.
Endorsements & Reviews
“Distinguished itself from the multitude of farm memoirs… with its scope and vantage point.” — Penelope Green, The New York Times
“The book shines…Timmermeister does not shrink from the honest truth.” — Publishers Weekly
“A former chef in the Seattle food scene turned small-scale dairy farmer, Kurt Timmermeister is in a better place than most to set the record straight about where our food comes from.” — Lindsay Abrams, Salon
“We hear the phrase ‘farm to table’ often, but to understand what this truly means, read Growing a Feast.” — Shelf Awareness
Also by Kurt Timmermeister