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Joshua McFadden’s Book, Six Seasons a new way with vegetables (one of our recent favorites): https://www.powells.com/book/-9781579656317
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..
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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..
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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…
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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..
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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..
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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..
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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..
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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..
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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..
Six Seasons: A New Way with Vegetables – In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak. Click here to learn more…
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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..
River Cottage Veg A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series. Pioneering champion of sustainable foods Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than two hundred vegetable-based recipes, including more than sixty vegan recipes. Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables, and now passionately shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice. Click here to learn more…
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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..
Love Real Food The path to a healthy body and happy belly is paved with real food—fresh, wholesome, sustainable food—and it doesn’t need to be so difficult. No one knows this more than Kathryne Taylor of America’s most popular vegetarian food blog, Cookie + Kate. With Love Real Food, she offers more than 100 approachable and outrageously delicious meatless recipes complete with substitutions to make meals special diet–friendly (gluten-free, dairy-free, and egg-free) whenever possible. Her book is designed to show everyone—vegetarians, vegans, and meat-eaters alike—how to eat well and feel well. Click here to learn more…
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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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working hands farm 