Organic Cooking on a Budget · How to Grow Organic, Buy Local, Waste Nothing, and Eat Well by Forge, Arabella -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents INTRODUCTION

How to spot a frugavore Frugavore nutrition Home-cooked meals Straight from the farm Is good food more expensive?

EAT AS A PEASANT WOULD EAT

Waste not, want not How to minimize waste in your home

SOURCING YOUR FOOD

Some terminology Straight from the farm Grassroots movements Feel at loose ends?

THE FRUGAVORE KITCHEN

Cleaning Buying ready-made cleaning products Making your own Kitchen utensils Meal planning Lunch options for the nine-to-fiver Make it a team effort

STOCKING YOUR PANTRY

Beans, legumes, & peas Fats & oils Flour Rice Polenta Sago or tapioca Coconut milk & coconut cream Seasonings Vinegars Preserves, pickles, & condiments

THE VEGGIE PATCH

Planting in pots Nature’s recycling systems Compost heaps Worm farms Bokashi buckets Garden burials Growing from seed Some easy seeds to sow What to plant when Building & maintaining your soil Long-term maintenance

Heirloom roast vegetables Humble baked potato Bubble & squeak Wild greens pie Tomato & onion pie Cauliflowers with bacon Garden salad

THE CHICKEN & THE EGG

A good egg Choosing your chickens What your hens will need Chicken feed Scratch that To rooster or not to rooster? Beyond the chickens: ducks, quail, & geese

Superbly scrambled eggs Egg mayonnaise Egg & greens pie Omelets Zucchini & basil omelet Potato & nutmeg omelet Leek & sour cream omelet

Poultry Basics

Chicken soup Frugal roast chicken Roast duck with orange & sage Spanish-style chicken casserole Chicken & leek pie

STOCKS & SOUPS

Buying stock bones Making stock Storing your stock

Chicken or poultry stock Chicken-feet stock Beef, lamb, or pork stock Vegetable stock Stock-broth cold cure French onion soup Pea & ham soup Minestrone Potato & leek soup Chicken & corn soup Saffron stracciatella Chickpea & rosemary soup Pumpkin soup Kale & zucchini soup Lentil soup Bean & green soup

BEANS, LENTILS, & LEGUMES

Preparing your legumes A note on soybeans

Cannellini bean salad with pumpkin & beets Treacle baked beans Chickpea salad with greens Lentil salad Split-pea purée (fava) Cannellini bean dip Sweet potato hummus

MEAT

Fresh from the farm Butchers Supermarkets What to buy? Certified produce Buying in bulk Thrifty bits Cooking with offal

Beef casserole Irish stew Pot-aufeu Home-cured bacon Home-cured bacon served with lentils Mutton curry Oxtail stew with apples & spices Baked sweetbreads with butter & sage Steak & kidney pie Brined tongue with salsa verde Crispy liver with caramelized onion Liver pâté Meatloaf with red sauce Pork-mince apples Marrow on toast oroccan rabbit hot pot Baked meatballs with nutmeg

FRESH FROM THE SEA

Buying fish Cooking fish Preserves & pickles Seaweed

Oven-baked sardines with oregano Baked whole fish with tomatoes, herbs, & fennel Fish pie Poached fish with sabayon sauce Minced fish cakes Fish soup Fish stock Fish broth with lemon & rice Beautiful bouillabaisse Bermuda fish chowder Salmon gravlax (cured salmon) Quick-pickled sardines

GOOD GRAINS

Wholegrains Bread Choosing a flour Bread-makers Prepare your kitchen Making your starter Maintaining your starter

Basic sourdough bread Sourdough fruit loaf or fruit buns Porridge Porridge cake Coconut slice Oatmeal pastry Oatmeal pikelets Polenta Hearty brown rice

GOT MILK

Allergies & intolerance Accessing fresh milk

Champagne milk (kefir) Curds & whey Maple-syrup yogurt Lemon curd cheese

COOKING WITH NUTS SPROUTING AND SAVING

Sprouting nuts Nut flour Almond butter

THE SWEET STUFF

A glossary of sweeteners

Summer icy-poles Zesty raspberrymint Bread & butter pudding Home-made organic chocolate Coconut sago Apple & nectarine shortcrust tart Baked fruits stuffed with ricotta & honey Chocolate mousse Baked custard with rum Stewed pears with cinnamon syrup Peachy mint salad

PRESERVES FOR THE PANTRY

Preparing your kitchen Fermented foods The dos & don’ts of fermentation Starter cultures

Blueberry chia jam Cultured beets with cabbage Zesty pear & ginger relish Preserved lemons Preserved globe artichokes Quick & easy tomato preserve Fermented tomato salsa Turmeric tonic Traditional sauerkraut

Resources Bibliography Acknowledgments Index of Recipes

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