The Founding Farmers Cookbook


Bring our farm-to-fork philosophy into your own kitchen with our cookbook of traditional American dishes and farmhouse favorites. Featuring more than 100 different recipes, tips and hints from our chef, profiles on some of our farm partners and purveyors, beautiful photography by Renée Comet, and fun infographics, this cookbook will quickly become one of your favorites!

Written in collaboration with Washington, D.C. based writer and author Nevin Martell, the cookbook includes the best we have to offer, with original, delicious and easy-to-prepare recipes that embrace fresh ingredients and connections to regional influences, just like we serve in our restaurants every day.


By Elwood ‘Woody’ Barth
President, North Dakota Farmers Union, May 2013

I am a third-generation farmer. My family has been working the same plot of land since the 1930s. Situated about 40 miles southwest of Bismarck, North Dakota, our farm devotes 1,000 acres of pasture to cows and calves and 600 acres of fields to raising corn. Despite my core connection to the root of America’s food supply, I never imagined that I would be on the other end of the farm-to-table movement. But as a member of North Dakota Farmers Union, I have a stake in Founding Farmers restaurants in Washington, D.C.

The North Dakota Farmers Union is made up of more than 40,000 farmers and ranchers in the state. Since 1927, we have been working together to develop economic and social policies, provide services to start and sustain cooperatives and related initiatives, and offer educational programs to benefit farmers, ranchers and rural communities. Guided by the principles of cooperation, legislation and education, North Dakota Farmers Union is committed to ensuring the prosperity of family farms, ranches, and rural communities.

The idea for Founding Farmers can be traced back to 2004, when the Farmers Union began exploring getting into the restaurant business. We did this to increase our profits by putting farmers at the top of the food chain, to educate consumers by reconnecting them to the source of their food, and to promote the value and importance of American agriculture. What better place to do that than in the heart of the nation’s capital? After all, each state is represented in Washington, D.C. and it also serves as a hub for business and leaders from around the world.

We opened Founding Farmers in 2008, just a few blocks from the White House and we’ve had the pleasure of serving more than 2 million guests since then. The Founding Farmers Cookbook is the next chapter in our story. It’s a mix of traditional favorites and updated classics that come from everywhere – our families, our culinary team, our travels. Easy to use, the recipes and the images in this book should make you feel like you’ve dined at one of our restaurants.

We farmers know that you can’t take anything for granted – rains come and go; no growing season is ever the same – so we’re grateful for your continued support. Thank you, from the bottoms of our hearts. Now put your apron on – it’s time to get cooking!


Long-Roasted Pork Prime Rib Chop

The secret to succulence here is the day-long brining process. Our brine is full of bold botanicals—juniper berries, caraway, and coriander—which makes this sound more like a gin recipe than a soaking solution. Don’t be intimidated by brining just because it takes 24 hours. For a minimum amount of actual hands-on effort, you’ll be maxing out the juiciness of these pork prime rib chops. Serves 6 to 8.

2 tablespoons juniper berries
6 cups cold water
1/2 cup packed light brown sugar
3 tablespoons honey
3 tablespoons kosher salt
1 tablespoon caraway seeds
1 tablespoon whole coriander seeds
Peeled cloves from 1 head of garlic
1 (8-bone) Frenched rack of pork (5 to 6 pounds)

Black Peppercorn Sauce
1 tablespoon olive oil
1/2 cup minced shallots
1 clove garlic, minced
1 tablespoon plus 1/4 teaspoon ground black pepper
1/2 cup plus 1 teaspoon brandy
1/2 cup heavy cream
2 cups beef broth
1 1/2 teaspoons chopped fresh thyme
1 bay leaf
1 teaspoon kosher salt
1/2 cup Farmers Steak Seasoning
1/4 cup chopped fresh parsley
1/4 cup chopped fresh thyme

Make the brine 24 hours before you plan to cook the meat. Smash the juniper berries and transfer them to a 4-quart container. Add the water, brown sugar, honey, salt, caraway, and coriander and whisk until the sugar dissolves. Add the garlic cloves and the pork. Cover and refrigerate for 24 hours.

Heat the olive oil in a medium saucepan over medium heat. Sauté the shallots and garlic with the 1 tablespoon ground black pepper until the shallots are lightly caramelized. Deglaze the pan with the 1/2 cup brandy and let simmer until the brandy reduces by one third. Add the heavy cream, beef broth, thyme, and bay leaf and continue to simmer until the liquid reduces by half. Strain the sauce through a fine-mesh strainer into a bowl. Stir in the 1 teaspoon brandy and the 1/4 teaspoon pepper, along with the salt, and keep warm until the pork chops are ready to serve.

Preheat the oven to 300°F. Remove the pork from the brine. Rub the Farmers Steak Seasoning and the parsley and thyme into the pork and place on a baking sheet lined with a wire rack. Roast until the internal temperature reaches 155°F on a meat thermometer, about 1 1/2 hours. Let rest for 20 minutes. Cut the chops from the rack, place each on a plate, and spoon the Black Peppercorn Sauce over the top.


Peach-Blueberry Crisp

Perhaps the most important component of the crisp is the crowning crumble. We spent a lot of time designing our brown-sugared topping, which is loaded with cinnamon and allspice for flavor, walnuts for crunch, oatmeal to add a little heft, and a dash of salt to help accentuate the fruit’s sweetness. We like to make this in the late summer, when peaches and blueberries are at their peak freshness. However, you can make this cobbler at any time of year using 2 fruits that are in season. They just need to adhere to the sweet-tart rule: One should be sweet and the other tart, which creates balance. Serves 4 to 6.

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 cups packed light brown sugar
1 1/2 tablespoons ground cinnamon
1 teaspoon kosher salt
2 cups old-fashioned oats
1 cup unsalted butter, melted

3 tablespoons granulated sugar
2 tablespoons packed light brown sugar
1 teaspoon cornstarch
2 tablespoons water
1 teaspoon fresh lemon juice
1 1/2 pound peaches, peeled, pitted, and sliced 1/2 inch thick
2 tablespoons unsalted butter
1/2 cup fresh blueberries
1 teaspoon granulated sugar

Preheat the oven to 300°F. Butter a 10-inch cast-iron pan.

Prepare the topping: Whisk together the flour, sugars, cinnamon, salt, and oats in a large bowl. Drizzle in the melted butter and stir until pea-sized clumps form. Spread the topping out evenly on a baking sheet and bake, stirring every 5 minutes, for about 15 minutes, or until golden brown. Remove from the oven and set aside.

Increase the oven temperature to 350°F. For the filling, whisk together the sugars, cornstarch, water, and lemon juice in a large bowl. Toss the peaches in the mixture. Melt the butter in a large sauté pan and sauté the peaches for 15 minutes over medium-low heat to soften. Add the blueberries and continue to cook until the liquid has thickened and the peaches are cooked through. Transfer to the buttered cast-iron pan. Top evenly with the topping and sprinkle evenly with the1 teaspoon granulated sugar.

Set the cast-iron pan on a baking sheet and bake for 10 to 12 minutes, until warm and bubbly. Serve warm.


Got questions about the book or about ordering or about Founding Farmers? If we still haven’t covered it, please send us an EMAIL to

Can I buy the cookbook at the restaurant?
Yes, you may purchase directly from the following restaurant locations:

Founding Farmers DC
1924 Pennsylvania Avenue NW, Washington, DC

MoCo’s Founding Farmers
12505 Park Potomac Avenue, Potomac, Maryland

Founding Farmers Tysons
1800 Tysons Boulevard, Tysons, Virginia

Farmers Fishers Bakers
3000 K Street NW / The Washington Harbour, Washington, DC

Is there a discount if I buy multiple copies of the cookbook?
Guests that purchase three or more cookbooks online have the choice of receiving a $10 ‘Be Our Guest’ gift card good at any Farmers Restaurant Group location, or getting a $10 discount on the total price of their order. Any orders larger than a case (12 books) must be fulfilled through the Publisher.

Do you ship overseas?
Yes, online orders can be shipped overseas through our distribution center. An International Shipping Request must be completed and additional shipping and handling charges will apply to international orders.

Can I get my book signed by the author or Chef Joe?
Limited signed copies of the cookbook will be available online or at the restaurant locations by special request.

Are all the recipes in the book the actual recipes used in the restaurants?
Yes – all the recipes in the cookbook are scaled-down versions of the ones we use in our restaurant kitchens every day. While the recipes in the cookbook have been adjusted to be more compatible with the average home kitchen and yield smaller quantities, they are ultimately the same ones our culinary teams use at the restaurants.

Are all of the recipes in the cookbook original?
Yes – all of our recipes are original and were developed by our culinary team for the menus offered at Founding Farmers and Farmers Restaurant Group restaurant locations.

How did you choose which recipes to include in the cookbook?
We wanted to provide readers with a good cross section of our menu by including a mix of our classic and best-selling dishes, as well as some of our chef and staff’s personal favorites. We did our best to include dishes that will appeal to folks with all different dietary needs; pescetarians, vegetarians, vegans, and omnivores alike.

What recipes are you sharing (without having to purchase the cookbook?)
We’re happy to share 2 different recipes that give you the overall flavor, style and ease of preparation for all that we’ve included. These are:
•    Long-Roasted Pork Prime Rib Chop with Black Peppercorn Sauce
•    Peach-Blueberry Crisp

The recipe for my favorite dish or drink is not included. Are there plans for another cookbook?
Rest assured, another Founding Farmers cookbook is in the works. Stay tuned on our website and social media pages for updates.

I have an allergy / special dietary restriction (gluten-free, diabetic, low sodium, soy allergy, etc.). Can you suggest a variation for a specific recipe?
The recipes as they appear in the cookbook have been developed and perfected by our culinary team at The Farm. While we encourage you to be creative and slightly stray from the recipe to fit your needs or preferences, we cannot guarantee any substitutions or alterations that are not a part of our original recipes will ensure the intended result.


For orders outside of the US and Canada, please complete the International Shipping Request Form and someone will get back to you with more information and a shipping quote as soon as possible.

Please Note: UPS is our shipper, and as such we cannot send to P.O. Boxes. Please provide us with a complete street address to receive book packages.

234 pages; 14 Chapters, 106 recipes, 100 images
Andrews McMeel Publishing (October 29, 2013)
Shipping Weight:
2.2 pounds
Product Dimensions:
10.2 x 8.3 x 1.1 inches
Founding Farmers

WASHINGTON, DC - 1924 Pennsylvania Ave. NW
MONTGOMERY COUNTY, MD - 12505 Park Potomac Ave.
TYSONS, VA - 1800 Tysons Blvd, Tysons II
Moco's Founding Farmers


12505 Park Potomac Ave.
Potomac, MD 20854
301.340.TRUE (8783)
Farmers Fishers Bakers


3000 K Street NW
Washington, DC 20007
202.298.TRUE (8783)