From Asparagus to Zucchini: A Guide to Cooking with Farm-Fresh Seasonal Produce

Ever wonder how you'll ever be able to use all your vegetables? From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs (and the never-before-seen vegetables), with recipes that are as concise and doable as they are appealing. Created for and by Community Supported Agriculture (CSA) members, the book is an indispensable tool for anyone who wants to eat seasonally and locally.Organized by vegetable—fifty-three in all—each section includes nutritional, historical, and storage information, as well as cooking tips. With more than 420 original recipes created, tested, and enjoyed by chefs, CSA members, and farmers, you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!From Asparagus to Zucchini is more than just a cookbook. Also included are essays that address the larger picture of sustainable agriculture, how our food choices fit into our economy, environment, and community, and more information on home food preservation and how to help kids appreciate—and even eat—their vegetables. Readers will find an extensive resource section and recipe index to round out this unique resource. With this book, prepare to awaken and reaffirm your dedication to enjoying the unique flavors of local foods while nourishing the life of sustainable family farms.

This informative and easy-to-use cookbook celebrates sustainable farming with a wide array of scrumptious recipes for seasonal, farm-fresh produce. From peas, peppers and potatoes to basil, bok choy, and burdock root, "From Asparagus to Zucchini" highlights the best of seasonal cuisine from around the country. Revised and updated third edition features: 420 recipes, 80% new, 100% are originalRecipes and information for more than 50 vegetables and herbsDishes from growers, farm members, and home cooks who love vegetablesSpecial sections on community supported agriculture, the benefits of eating locally, seasonal cooking, recipes for kids, and much, much more!

This informative and easy-to-use cookbook, compiled by members of the sustainable agriculture community. Now in its third edition, From Asparagus to Zucchini will feature new and updated recipes along with valuable information on nutrition, storage and history of more than 50 vegetables and herbs. The book contains 420 recipes including contributions from well-known chefs and many other supporters of the sustainable agriculture movement.

The Madison Area Community Supported Agriculture Coalition (MACSAC) is a nonprofit organization of CSA farms and members promoting the production and consumption of fresh, local, and sustainable foods in southern Wisconsin. MACSAC promotes and supports CSA farms, coordinates community and farmer-education programs on the benefits of locally grown foods, and operates the Partner Shares Program, which raises funds to subsidize CSA memberships for limited income households.