Recipes from Americas Small Farms:
Fresh Ideas for the Seasons Bounty
There's Something For Everyone Here
Recipes from America’s Small Farms gathers the most exciting, original,
and authentic recipes—using the freshest ingredients—from those who
know best how to set a table anytime of the year. Favorite recipes from
farmers across the country and members of Community Supported
Agriculture—a national organization that facilitates direct farmer-to-
consumer sales of produce—will inspire home cooks everywhere. Also
included are recipes from high-profile chefs such as Rick Bayless
(Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxanne’s), and
Kevin von Klause (White Dog Café).
Readers will find it easy to locate recipes, organized by food family, that
call for the vegetables and fruits that are in season, readily available, and
simple to use. Recipes like Creamy Turnip Soup; Heirloom Tomatoes with
Fresh Herbs, Toasted Pine Nuts, and Tapenade Toast Points; Greek

Zucchini Cakes; and Hiroko’s Fusion Choy with Tahini-Soy Dip give
common produce exotic appeal.
The book includes a chapter on meat, poultry, eggs, and seafood, and
there are vegan recipes throughout. Each chapter provides details about
the history, characteristics, and nutritional qualities of specific fruits and
vegetables. Cooking techniques, useful sidebars, and a glossary make this
book an indispensable resource.
Personal Review: Recipes from Americas Small Farms: Fresh
Ideas for the Seasons Bounty
This is one of the finest from-the-farm cookbooks I've seen-- for
organization, for content, variety, and appeal. I love the way the book is
set up: first the basics we all need to give fresh produce the t.l.c. it
deserves, then the vegetable recipes by category: leaves, cabbages, the
whole huge onion family, stalks and stems, seeds and pods, fruits treated
like vegetables (tomatoes, for example), roots and tubers. There's even a
chapter on fresh herbs. I find the recipes both unusual and irresistible and
can't wait to try the Bruschetta with Braised Greens, the Wild Arugula
Salad with Mushrooms, the Striped Bass and Scallops with Braised
Cabbage and Germolata, the Onion Biscuits, and oh, so many more. This
cookbook is not only a "keeper," it's one that stays on my kitchen counter.
A TAR HEEL FOOD LOVER
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