Farmhouse Vegetables: A Vegetable-Forward Cookbook

by Michael Smith

A collection of beautiful, vibrant, vegetable-forward recipes from awarding-winning, farm-to-table chef Michael Smith.

From vegetable-forward dishes to full vegetarian meals, eating plants is more than just good for us. We thrive when we eat more vegetables. Inspired by the bounty of his culinary farm at the Inn at Bay Fortune, chef Michael Smith shares everything that he has learned about vegetable cookery—ideas, techniques, and recipes—in this stunning cookbook so you can develop your own vegetable cooking style that suits your lifestyle. Whether leaning into eating more vegetables or going meat-free a few days a week, you’ll find unique, flavour-packed recipes where vegetables are always the star.

Farmhouse Vegetables features a wide array of unique and approachable recipes, and simple pantry staples, to easily boost your cooking to include more vegetables from mains, sides, and even drinks and desserts,



Through mouthwatering recipes, compelling essays, and gorgeous food and landscape photography, Michael shares his journey farming and cooking his own organic vegetables. You’ll find lots of ways to continue enjoying meat (or not) on your own terms while making vegetables (and lots of fruit) your first choice in the kitchen.

Genres: Cookbooks

256 pages, Hardcover

Published September 26, 2023

About the author

Librarian Note: There are more than one author in the Goodreads database with this name.

Reviews

[Cathleen Adams · Rating 3 out of 5]

Love some things about this book. Smith is Canadian and he focuses on local PEI produce, mostly from his own farm. I really enjoyed reading through the book with an explanation of his approach to Vegetable-forward meals. While my partner is firmly in the carnivore camp, I love vegetables and we are incorporating more veggies and legumes, especially as we add world cuisine to our standard Canadian fare. As a reasonably accomplished home cook with an interest in expanding my repertoire, there some things here that I can and will make. He adds some good basics like how to make your own ricotta and his own house salad dressing among others.
Smith's use of chili flakes in so many (most) of the dishes is inconsistent with our taste preferences. Sure, I can leave it out, but I do find it strange that he puts hot flavours even in he jalapeno chocolate chip cookie. I am going to make the roasted veggie with spinach pasta dish for sure and I love the idea of using pumpkin seeds as the base of the squash pie.
Library copy. If I came across this at a used bookstore, it would come home with me.

[Bianca Braithwaite · Rating 3 out of 5]

A beautiful book with beautiful photographs. Lots of good information. But the recipes are a bit too “complicated” for the average home use. Perhaps for a special occasion but not for everyday use.

[Robyn]

Gotta respect Chef Michael Smith.

[Sharon · Rating 3 out of 5]

Some magnificent veg recipes!

[Dray · Rating 3 out of 5]

A surprisingly original collection of creative recipes.

[Debbie · Rating 5 out of 5]

I love this book! For those of us who aspire to leave a smaller footprint on our already strained natural resources, chef Smith shows us a way that even the most modest home can grow food that not only feeds us with excellent food, but also reduce emissions and be more self-sufficient by good planning and adjusting our diet and menu to what we have, rather than what we want.
This is not a book about the environment, rather it is an affirmation of how we can grow and eat really great food.
We have already tried a few of the recipes and apart from having to substitute ingredients to what we have (as suggested) it's easy to see how this book can be used as inspiration for planning your own garden in a way that makes sense for your own tastes.
It doesn't hurt that the photography and minimal text makes this a beautiful book to leaf through either.