Last Friday, I took a little three-hour road trip to Summertown, home of The Farm. You've probably heard of The Farm's Book Publishing Company, which puts out loads of classic and contemporary vegan cookbooks. Think Louise Hagler's Tofu Cookery, Joanne Stepaniak's The Uncheese Cookbook, and plenty of newer books that I've reviewed on this blog.
But the Book Publishing Company is only one aspect of The Farm, an intentional community of like-minded vegans and vegetarians living in rural middle Tennessee. Founded in 1971 by Stephen Gaskin, The Farm has become a beacon for those studying midwifery, alternative energy and green living, and of course vegetarianism. Close to two hundred awesome folks live there, many of whom caravaned to Summertown from San Francisco during the hippie days of the 1970s.
The Farm has a soy dairy that produces the world's best (in my humble opinion) soy yogurt and tofu. While I was there, I had to pick up a tub of their plain, unsweetened soy yogurt:
And a few pounds of the super-firm FarmSoy tofu:
They used to sell these products at the Nashville Whole Foods, but they've since scaled back only offering their soy goods at the quaint Farm Store, a on-site health food shop that peddles all sorts of veg snacks and food items. The Farm Store also offers a nice selection of TVP in all shapes and sizes. I picked up a bag of TVP in chicken cutlet shapes!
When I arrived back home on Saturday, I prepared this scrumptious bowl of FarmSoy yogurt, Groovy Foods granola (a local Memphis product made by my friend Uele), and dried strawberries:
On Monday morning, I used a pound of the tofu to make my Tofu Cottage Cheese:
The tofu cottage cheese recipe is going in the cookbook. It's pretty basic and really tasty served on whole wheat toast with a schmear of Marmite!