When the hot and humid weather takes over and the garden is resting, what better activity is there than to spend some quality time indoors with a good book? Here’s a quick look at some of the great books we’ve been reading this summer. All three of these come highly recommended – especially so if you are one of the cool kids (like me!) that are into organic farms, worms and cooking.
This is a biographical account detailing the serious (and occasionally hilarious) trials and tribulations of a young farmer on a mission to save the family farm. It’s not about how to farm, and so that fact that he raises livestock – he actually describes his job as growing pasture – doesn’t really matter. It’s an inspirational and motivating story about one mans journey into farming
It seems that the bees have been getting all the attention these days but in ‘The Earth Moved’ it’s time for one of the other unsung heroes of nature to take a turn in the spotlight – the earthworm. I have become a big fan of this humble creature since I started composting with worms a few years ago and have come to view them as the easiest pet in the world to take care of. All you do is feed them garbage and they produce nutrient rich castings for your garden. It hardly seems fair but it appears that’s just how the worms like it. The book is witty and educational. If you have even the slightest interest in worms then this is the book for you.
Cooked by Michael Pollan (The Omnivores Dilemma, In Defense of Food) takes through the 4 elements of Fire, Earth, Water, and Air and relates each to cooking. From barbecuing whole hogs in the deep south, to braises and stews, baking bread and fermenting all kinds of things the story is typical Pollan and throughout the book he pauses to reflect and muse on the pleasures of each activity as well as analyze and research facts and historical information about the evolution of cooking.
I love a homemade loaf and so taking some inspiration from the bread making section I am working on cultivating my own culture (instead of commercial yeast) to use ion my own bread. More on that to come as it takes a week or two to develop.