From the Publisher

“Simultaneously traditional and utterly modern, this book truly brings the riches of the old ways of the world into a whole new way of seeing, cooking, and eating for today. This book is wise, flexible, thorough, and encouraging. In short, Heirloom is a most impressive work.”—Deborah Madison, author of Vegetable Literacy

“What a gorgeous book! Sarah Owens showcases the bounty of the seasons using a broad range of techniques, including but definitely not limited to fermentation. Her culinary imagination is dazzling, drawing upon varied traditions, and sure to inspire.”—Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation

See below for sample recipes, themes, and excerpts from the book.


Fermenting, Preserving, and Canning One of the greatest rewards of seasonal market cooking is being able to stash preciously fleeting ingredients away to enjoy later. When you are blessed with abundance, knowing how to process and store this bounty ensures that nothing goes to waste. The book offers an overview of preservation methods that are used throughout the seasonal recipe chapters. Techniques range from fermenting and brining to canning and dehydrating.	Quickie Congee Much like the ubiquitous dumpling, porridge can be found in every culture as a nourishing subsistence food. Africa has its soured corn or millet porridge, the Cantonese have the savory juk, Filipinos have lugaw, the Swiss or Germans have muesli, and the Russians have kasha. I grew up on ho-hum cream of wheat for breakfast, so when I visited Scotland, their oats served with tangy poached rhubarb and fresh, thick cream were a revelation. This recipe is a kitchen hack I developed for rice porridge, a dish that traditionally takes hours to complete. By soaking, portioning, and freezing the rice ahead of time, it quickly thickens to a beautiful canvas for any number of toppings.	Brown Butter Sourdough Banana Bread Brown butter heightens the flavor of einkorn in this classic moist bread, improving on the flour’s already toasty, nutty character alongside deep notes of banana caramelization. Use the ripest bananas you can find and an inactive starter that would otherwise be discarded (I like to use a starter fed with rye, spelt, or whole wheat flour). If you wish, you can ferment the batter at room temperature for up to three hours before baking to improve upon its texture and digestibility. This loaf is not overly sweet, making it a perfect breakfast indulgence with a strong cup of black coffee.


Sprouted Buckwheat and Cranberry Porridge Bread This earthy but sweet loaf uses both buckwheat flour and sprouted buckwheat groats. Its high percentage of rye makes it dense but incredibly flavorful. You will need to start with raw buckwheat groats—they will have a slightly green tint to them—in order for them to sprout.	Beluga Lentil Curry These small, pearly black lentils earned their name for their resemblance to caviar, although unfortunately they lose their striking color after they are cooked. Hearty and satisfying, their flavor benefits from the thickening power of Ginger Peanut Garlic Paste and the earthy addition of Malabar spinach. You can also substitute a common cooking leaf, such as Swiss chard or regular spinach, or the more exotic callaloo or sweet potato leaves.	Buckwheat Berry Tartlets with Lemon Herb Cream These little tartlets that combine the earthy character of a thick buckwheat crust with the light tartness of an herbed cream are a perfectly refreshing finish to a meal. Choose whatever herbs or flower blossoms are most available to you: jasmine, honeysuckle, black locust, or rose petals are all light and delightfully graceful. Garnish with whatever fruit is in season. I prefer a combination of jeweled currants, gooseberries, blackberries, and currants nestled into the cream.


Honor Ingredients with Seasonal Recipes Most people who have embraced eating whole, organic vegetables have ushered in a transition to embracing heirloom, organic grains. The staggering reality in the United States is that less than 1% of the acreage that is agriculturally cultivated or pastured is actually certified organic, whereas 60% of our farmland is dedicated to grains. And although it is important to support the cultivation of organic vegetables, to really make a difference in the way our soil, our climate, and our health is treated, it is paramount that we move to more sustainable practices that support small farmers bringing grains and pulses to market.	Sweet Potato Peanut Hummus This sweet and spicy dip combines two hallmarks of Southern cuisine: sweet potatoes and peanuts. If you do not have boiled peanuts, you can substitute an equal volume of cooked chickpeas or another mild cooked dry bean of your choice. Green peanut oil is a regional specialty oil that is worth seeking out for its earthy, vibrant flavor, but you can also use a good-quality extra virgin olive oil. This is a wonderful companion to my recipe for Smoked Paprika and Cheese Sourdough Bread, which is included in the book.	Butter-Roasted Sumac Chicken Everyone needs a roasted chicken recipe in their repertoire. I developed this recipe while working as a personal chef for a family with fairly conservative tastes. They unfailingly requested a roasted chicken at least once a week, and after six months I was itching to change it up. When I returned from a visit to Istanbul loaded with vibrant spices, I decided to take a chance on a couple of birds, and the response was more than encouraging! I went on to make this dish for an outdoor dinner event at Edgemere Farm in Rockaway, New York. A year later, guests were still asking for the recipe, so I decided to include it here. It is an excellent companion to so many dishes in this book.

A note from the Introduction

“Heirloom looks to the ancient methods of food preparation through the act of slow cooking and many, although not all, heirloom ingredients. Traditional foods such as dairy, grains, meat, and, of course, vegetables all enjoy a place at my modern table. They are prepared using techniques of fermentation, soaking, and sometimes extended cooking to heighten and extract their most beneficial qualities.

This is the mind-set of this book. It is an investigation into preserving and baking techniques across cultures using whole and heirloom ingredients as a way to discover a healthy and more nourishing approach to food. It’s also my act of peaceful resistance—a personal narrative progressing toward a more loving, gentle, and healthy society.”

—Sarah Owens

From the Publisher

Fermenting, Preserving, and Canning

Quickie Congee

Brown Butter Sourdough Banana Bread

Sprouted Buckwheat and Cranberry Porridge Bread

Beluga Lentil Curry

Buckwheat Berry Tartlets with Lemon Herb Cream

Honor Ingredients with Seasonal Recipes

Sweet Potato Peanut Hummus

Butter-Roasted Sumac Chicken

A note from the Introduction