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By Kathleen Litchfield
Special to the Rappahannock News
Cory Koral spent the first 20 years of his life “blissfully unaware” of where his food came from.
With career plans to be a military pilot, he never thought about whether a rooster was necessary for a chicken to lay an egg, how beef gets its flavor or why eggs come in all different sizes and colors.
What he did think about was how he had always wanted to five in the country. After working on a Virginia farm, he said he was amazed that chemicals were not necessary to grow vegetables or to raise beef and chickens.
Inspired by his experiences, Mr. Koral spent the next 30 years raising organic vegetables, strawberries, beef and eggs at Jordan River Farm in Huntly.
For 10 years, he and his wife also ran an education program through which they answered thousands of questions like those that previously mystified him.
Mr. Koral is one of 36 farmers and 27 well-known chefs in a cookbook with dozens of recipes, farm products and agricultural organizations titled “Cooking Fresh from thp'Mid-Atlantic.”
It is a new cookbook documenting “conversations on the essential nature of small-scale farming,” edited by Fran McManus and Wendy Rickard of the Hopewell, N.J.-based Eating Fresh Publications.
The cookbook features an article titled, “The Art of Cheesemaking” by Heidi Eastham of Rucker Farm Tack House Kitchen and Creamery in Flint Hill; an article on “The Natural Science of Creating Flavor on a Farm” by Joel Salatin of Polyface Farm in Swoope; and four recipes by Heidi Morf, owner and chef of Flint Hill’s Four and
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