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• by:
• Hayes, Joanne Lamb; Stein,Lori , editors

This volume gathers favorite recipes from farmers across the country, high-profile chefs like Alice Waters, Odessa Piper, and Rick Bayless, and the many members of Community Supported Agriculture--a national organization that facilitates direct farmer-to-consumer sales of fruits and vegetables.

The authors have selected recipes that highlight regional cuisines. They are organized by food family, making it easy to locate recipes for vegetables and fruits that are in season and at the height of their flavor.
Vegetables and fruits are the star ingredients, but a chapter on meat, poultry, and fish is included, as are many vegan recipes. Each chapter begins with a short essay about the history, characteristics, and nutritional qualities of various fruits and vegetables and then goes on to provide helpful information about storage, preparation, and cooking techniques.