Holland Linda - Food to live by: the earthbound farm organic cookbook

Copyright 2006 by Myra Goodman
Food photography copyright 2006 by Patrick Tregenza
Lifestyle photography copyright 2006 by Anne Hamersky, Greig Cranna, and Tom ONeal copyrighted in their individual names

All rights reserved. No portion of this book may be reproducedmechanically, electronically, or by any other means, including photocopyingwithout written permission of the publisher.

Published simultaneously in Canada by Thomas Allen & Son Limited.

Library of Congress Cataloging-in-Publication Data is available.

eISBN 978-0-7611-3899-0 (alk. paper)

Cover design by Paul Hanson

Front and back cover photographs by Patrick Tregenza

Author photograph by Tom ONeal

Book design by Paul Hanson and Lisa Hollander

Food photography by Patrick Tregenza

Food styling by Diane Gsell

Lifestyle photography by Anne Hamersky, Greig Cranna, and Tom ONeal

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To Drew, my wonderful partner in all thingslove, parenting, and business.

And to our amazing children, Marea and Jeffrey, this cookbook is first and foremost my gift to you.

So many people poured their hearts and time into this book, determined to make it extra special. Thanks to every one of them for their important contributions. Linda Holland first proposed this project a few years ago, perhaps without realizing exactly what she was getting us all into. She spent countless hours tasting, testing, and telling the Earthbound Farm story through recipes. Chef Pamela McKinstry, a longtime Earthbound Farm culinary accomplice, worked tirelessly and without complaint, developing hundreds of delicious recipes. Her biggest challenge was to create recipes for the many classic Goodman family dishes whose steps had never been written down, just made by instinct time and time again.

We have been extremely fortunate to work with creative, devoted, and gifted photographers who collectively helped bring the beauty and vitality of this food and our farm to life. Thanks to Anne Hamersky, our lifestyle photographer, whose camera lens sometimes seemed magically guided by Farm Stand elves. Thanks to Patrick Tregenza, our food photographer, and Diane Gsell, his wife and our food stylist. Together, they created astonishingly beautiful photographs of our recipes and raw ingredients. Thanks to Greig Cranna, who captured the beauty of our fields and farm landscapes; and to Tom ONeal, who has been photographing our family for over a dozen years and has created so many images we treasure. Janna Jo Williams, our Farm Stand event manager, proved to be a brilliant prop gatherer and stylist. And her gathering wouldnt have been possible without Mark Marino and his dedication to growing the most beautiful flowers and produce in our Carmel Valley fields.

Many thanks to Samantha Cabaluna and Hillary Fish for their valuable assistance with copy editing and coordinating this project, and to two wonderful writers, Ronni Sweet and Lia Huber, who helped me express myself in the introduction and various essays, respectively. I am grateful to my generous and genius friend Darryle Pollack, who stayed up until two in the morning (twice) to help me improve some of the most important sections. And appreciation to Jerry Takigawa, a wise man and gifted designer, who came up with the line, Food to live by, which captures the essence of Earthbound Farm so perfectly that it became our tag line and, now, the title of this book.

Our wonderful employees in our Carmel marketing office spent months tasting and testing these recipes, and everyone at the Farm Stand and Organic Kitchen supported this project beyond the call of duty (emergency tofu baking and chai making, etc.). Sheila Dixon did us the big favor of testing many recipesespecially the dessertsand we incorporated many of her suggestions. My biggest recipe tasting thank you goes to my husband, Drew. Because of his great palate (and my expanding waistline), I constantly counted on him to try just one more variation of yet another recipe. Drew and our children, Marea and Jeffrey, were usually ready with assistance, patience, and humorproviding me with what I needed most in this project and everything else I do.

In addition to Chef Pamela McKinstry, many talented people made significant contributions to this collection of recipes. Thanks to Nate Johnson, Julie Love, Matthew Millea, Kari Murray, Ingrid Rohrer, Josie Rowe, Kenny Fukumoto, Sarah La Casse, Cal Stamenov, Craig von Foerster, and Ron Powell. And thanks, also, to my mother-in-law, Kathy Goodman, and my sister-in-law, Jill Goodman.

As a first-time author, I am very luckyand gratefulfor the assistance and enthusiasm from everyone at Workman Publishing. Most notably, Suzanne Rafer, our incredible editor, who has been our steadfast partner and guiding light throughout, and Peter Workman, a most impressive man with such strong, clear vision. Thanks to our entire Workman team: Paul Hanson, Lisa Hollander, David Schiller, Barbara Mateer, Melanie Bennitt, Barbara Peragine, Helen Rosner, Ron Longe, Katie Workman, Sarah Henry, and all the dedicated sales people who have been so excited about this book. And many thanks to Angela Miller for her wisdom in bringing us all together.

I want to express my deep appreciation to the entire Earthbound Farm familyall the employees who work so very hard to bring our fresh organic food to market every day, as well as our partners and growers. A heartfelt thank you to each and every one of you.

Thanks to all my girlfriends who provided so much encouragement and support during this processand who help brighten my life no matter what I get myself intoespecially to Trudy Anderson (help with indecision), Teresa Basham (makeup goddess), and Ruth Rubin (cheerleader sister).

Drew and I are blessed with incredible families that have supported us through every step of this remarkable journey. I especially want to acknowledge our parents, Edith and Mendek Rubin and Jim and Kathy Goodman, because Earthbound Farm would not be here without their many contributions. I am ever grateful for their boundless love and encouragement. When you have parents who believe in you so completely, you feel like you can do anythingeven write a cookbook!

A delicious recipe tribute to the crop that got Earthbound Farm started. Begin the day with warm Raspberry Corn Muffins spread with fresh Apricot Raspberry Jam, and end it with creamy Raspberry-Lemon Crmes Brles or Red Raspberry Ice Cream. What could be better?