GROWBABY

From Asparagus to Zucchini  This is a great guide to cooking farm-fresh seasonal produce made just for CSA members. 420 original recipes written by farmers, members & cooks who love veggies in Wisconsin. As well as tricks and tips for utilizing & storing your veggies in the most optimal way! Click here to learn more.. 

Farm-Fresh & Fast – From the makers of From Asparagus to Zucchini. Providing easy to create recipes using common ingredients from CSA shares and farmers market stands. This is a great companion book to From A to Z!  Click here to learn more.. 

The Moosewood Cookbook – The Moosewood Cookbook has inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the New York Times written by Mollie Katzen. Click here to learn more.. 

 

The Book of Greens – “From one of Portland, Oregon’s most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 150 creative recipes for every meal of the day.  For any home cook who is stuck in a three-green rut who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects The Book of Greens has the solution.” Click here to learn more… 

Dishing Up the Dirt – A fellow farmer in Oregonian just came out with a brand new cookbook!  :For Andrea Bemis, who owns and runs a six-acre organic farm with her husband outside of Portland, Oregon, dinners are inspired by what is grown in the soil and picked by hand. 100 authentic farm-to-table recipes, arranged by season.” Click here to learn more..

The New Enchanted Broccoli Forest –  This second volume in Mollie Katzen’s classic cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America’s dearest cookbook authors. Click here to learn more.. 

An Everlasting Meal Cooking with Economy & Grace – I love this book written by Tamar Adler.  It breaks down cooking and preparing foods in the most simple and delicious of ways. Great recipes for using what you have, wherever you are. From how to properly boil foods to ‘suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals.’ Here’s a little video that reminds us of the practical pleasures of eating – of just how washing or soaking the greens, pre-roasting/cooking, & storing veggies can make for many more homemade meals in a busy week, increase the longevity of the produce and make cooking enjoyable (as it should be!)  Click here to learn more.. 

Vegetable Literacy – A beautifully written and compiled book by Deborah Madison featuring over 300 vegetable recipes. “Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking.” Fascinating and inspiring (both in written and visual form) for the cook in the family! Click here to learn more.. 

The America’s Test Kitchen Complete Vegetarian Cookbook – ATK’s cookbook with 700+ recipes in this comprehensive collection show you inventive and uncomplicated techniques for making boldly flavored main dishes, appetizers, soups and stews, pasta, pizzas, and more.   With over 700 recipes you’re surely never to run out of ideas! Click here to learn more..

Roots: The Definitive Compendium with more than 225 Recipes – Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes–salads, soups, side dishes, main courses, drinks, and desserts–that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking. Click here to learn more.. 

Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More – A cookbook showcasing 80 recipes for the most popular of the world’s healthiest vegetables–kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more–tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan.  Click here to learn more.. 

Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars – Preserving by the Pint is meant to be a guide for saving smaller batches from farmer’s markets and produce stands—preserving tricks for stopping time in a jar.  Click here to learn more.. 

The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking – Sometimes all you need is a little spark of inspiration to change up your regular cooking routine. The Love & Lemons Cookbook features more than one hundred simple recipes that help you turn your farmers market finds into delicious meals.  Click here to learn more.. 

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Thug Kitchen: The Official Cookbook: Eat Like You Give a F*&% – Thug Kitchen started their wildly popular website to inspire people to eatsome goddamn vegetables and adopt a healthier lifestyle. Intheir first cookbook, they’re throwing down more than 100 recipes fortheir best-loved meals, snacks and sides for beginning cooks to homechefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? GrilledPeach Salsa? Believe that sh*t.) Plus they’re going to arm you with allthe info and techniques you need to shop on a budget and go and kick abunch of ass on your own. Click here to learn more.. 

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Food Blogs:

Smitten Kitchen

Food52

Love & Lemons

TheKitchn

NaturallyElla

Cookie & Kate

Food in Jars

Dishing up the dirt