Recipes from America’s Small Farms

Paperback $17.95

Jul 29, 2003 | 304 Pages

Ebook $2.99

Mar 12, 2009 | 304 Pages

  • Paperback $17.95

    Jul 29, 2003 | 304 Pages

  • Ebook $2.99

    Mar 12, 2009 | 304 Pages

Praise

"From Bachelor’s Buttons to Odorless Brassica cooking, Fusion Choy, Chremslach and why they all say E.I.E.I.O down at the Grindstone Farm in Pulaski, N.Y., this fun little book is chock full of colorful personalities, anecdotes and very useful information! As a founding member of the Chef’s Collaborative, I am thrilled to see the current growth and development of Community Supported Agriculture. What better accompaniments to the rich harvest of fresh, local and seasonal produce than these simple, homey and delicious recipes." -Michael Romano, Executive Chef/Partner at The Union Square Café, and co-author of The Union Square Café Cookbook and Second Helpings from Union Square Café

"The authors have done an excellent job of providing the reader with ways to experience unusual vegetables. They provide a wonderful recipe for busy people to connect with seasonal eating. It’s an opportunity to bring your local farmer into your kitchen." -Joel Patraker, co-author of The Greenmarket Cookbook

"Start with the fact that this is not just, as its title suggests, a book of recipes from America’s small farms, but a collection of facts, farmers, recipes, and resources that begins with ‘Basic Techniques’ and ‘Basic Recipes,’ and ends with thierty-nine pages designed to help any reader find sources of local foods. In between are the specific instructions–classified surprisingly by plant parts–including enough variations to eliminate produce overwhelm. The page-sized sidebars introduce farmers, along with ‘heirlooms,’ ‘that cabbage smell,’ ‘some stuffings,’ and ‘corporate tomatoes’–a good read while the garlic roasts." -Joan Dye Gussow, author of This Organic Life: Confessions of a Suburban Homesteader

“This book is as close as you can get to the experts at the farmer’s market without being there. These delicious recipes for year-round seasonal cooking will not disappoint.” -Nell Newman, author of The Newman’s Own Organics Guide to a Good Life

“At Moosewood Restaurant, we’ve always appreciated the value of high
quality, locally grown produce. The recipes here are delicious examples of
how best to feature the fresh, wholesome flavors of produce grown as close
to one’s own backyard as possible.” -David Hirsch, author of The Moosewood Restaurant Kitchen Garden

“Hurrah! What fun to have great new recipes from those closest to the earth. These recipes celebrate a renaissance in American cuisine, as more and more of us want fresh, wholesome food that wakes up the palette.” -Frances Moore Lappé, Co-author of Hope’s Edge: The Next Diet for a Small Planet

Product Details

Also by

Beaks & Geeks
Back to Top