In Growing a Farmer, one-time restaurateur Kurt Timmermeister recounted the toil and joy of turning land on Vashon Island, Washington, into a dairy farm. Here he tells the story of a feast made from only what the farm provides—though the story of the meal begins two years earlier, with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into Béarnaise sauce, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt's cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, Timmermeister's story tells of a feast two years in the making, while representing the effort behind every meal, and the farm that comes before every table.

"We hear the phrase 'farm to table' often, but to understand what this truly means, read Growing a Feast."—Shelf Awareness

"In this beautifully written book, the former restaurateur details the long labor of love behind the feast.... Timmermeister's chronicle of milking cows and the making and aging of cheese months ahead of the dinner he prepares is interwoven with an overview of an evolving small farm, agribusiness, and concerns about the industrial food complex. Timmermeister guides the reader through the seasons and the rhythms of planting and harvesting, conveying the visual, aural, and tactile pleasure of growing food.... A delight for foodies, this astonishing book includes recipes for the feast dishes."—Booklist