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The Gardeners & Farmers

Food / Gardening / Preservation $ 25.00 USD

For the Kitchen Poet


Who Rhymes “Nutritious” with “Delicious” preserving
food

of Terre Vivante
T
ypical books about preserving garden produce nearly always
assume that modern “kitchen gardeners” will boil or freeze
their vegetables and fruits. Yet here is a book that goes back to
the future—celebrating traditional but little-known French techniques for
storing and preserving edibles in ways that maximize flavor and nutrition.
Translated into English, and with a new foreword by Deborah Madison,
without

Preserving food
this book deliberately ignores freezing and high-temperature canning in
favor of methods that are superior because they are less costly and more
energy-efficient.
As Eliot Coleman says in his foreword to the first edition, “Food Freezing or Canning
preservation techniques can be divided into two categories: the modern
scientific methods that remove the life from food, and the natural ‘poetic’
methods that maintain or enhance the life in food. The poetic tech-
niques produce . . . foods that have been celebrated for centuries and are
considered gourmet delights today.”
Traditional Techniques Using
Preserving Food Without Freezing or Canning offers more than 250 easy
and enjoyable recipes featuring locally grown and minimally refined Salt, Oil, Sugar, Alcohol,
Vinegar, Drying, Cold Storage,
ingredients. It is an essential guide for those who seek healthy food for
a healthy world.

Centre Terre Vivante is an ecological research and education


center located in Mens, Domaine de Raud, a region of southeastern
and Lactic Fermentation
France. Terre Vivante hosts courses on regenerative gardening and farm-
ing, renewable energy, and ecological building techniques. In addition
to more than fifty books, Terre Vivante publishes the influential organic
gardening magazine Les Quatre Saisons du Jardinage. The
Eliot Coleman is a farmer and author of two best-selling gardening
or Canning
without Freezing

books, The New Organic Grower and Four-Season Harvest (Chelsea Green). Gardeners
Deborah Madison is author of best-selling cookbooks including
The Greens Cookbook and Local Flavors: Cooking and Eating from America’s
Farmers’ Markets.
& Farmers
ISBN 978-1-933392-59-2
52500 of Terre with a new foreword by
Chelsea Green Publishing
White River Junction,Vermont
802-295-6300 Chelsea
Vivante Deborah Madison
www.chelseagreen.com 9 781933 392592 Green

PF cover final.indd 1 12/28/06 12:23:19 PM


02 PF Chpt 2 12/13/06 2:40 PM Page 55

Preserving by Drying

String-Dried Mushrooms
V         :
Mushrooms This method can be used for most mushrooms
String (except pink mushrooms, which are similar to
Radiators (steam or wood cultivated button mushrooms), such as morels,
heat)
cepes (boletus mushrooms), and others.
Tin cans
Sort the mushrooms. Using a knife, remove
Adhesive tape
any grass or soil, but do not wash them. Cut
them into pieces, and thread them through with
a needle and string to make garlands, which you
then hang over central heating radiators (we
ourselves have wood heating).
Note that electric heating is absolutely inap-
propriate, as the mushrooms must dry quickly
and thoroughly. Let them dry for approximately
fifteen days. Unthread them, and store in tin
cans, tightly sealed all around with adhesive
tape. Label the mushrooms. They will keep this
way for at least one year, sheltered from light.
Françoise and Jacques Jeambrun-Ocana, Maiche

V         :
Mushrooms Garlands of mushrooms can also be dried out-
String doors or in a dry, well-ventilated room. If nec-
Tin cans essary, you can finish drying them in a low oven
Adhesive tape (60°C/140°F). Use tin cans or paper bags to
store them.
Miss Rossetti and Mr. Mariani , St. Martin-D’Entrannes
Yves Micheland, St. Marcellin
Florence Besançon, Ramonville
Brigitte Lapouge-Dejean, St. Cybranet

Q  W