Recipes from America's Small Farms

June 15, 2003
Hayes and Stein both live in Manhattan, but as members of a Community Supported Agriculture (CSA) project, they enjoy fresh produce delivered weekly from a small farm in upstate New York. A national movement whose specifics vary from place to place, CSA works to connect small farmers and communities, so the members have the benefit of great ingredients, and the farmers have a reliable sales outlet. The authors begin with a general introduction to preparing and cooking vegetables, then present dozens of recipes from farmers and other CSA members, as well as from chefs who support CSA. The recipes are organized into such categories as "Luscious Leaves" and "The Cabbage Clan." Although these are vegetable recipes, not vegetarian per se, the book makes a nice complement to Deborah Madison's Local Flavors, which celebrates farmers' markets across the country. For most collections.

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