"Eat local. That's no longer controversial, just an accepted mandate for food that is fresh, healthful, and, of course, delicious. But cooking and eating with the seasons can come with its own set of challenges, such as how to make the most of fleeting fava beans or what to do with a CSA box full of kale. Whether you're a farmers' market first-timer or an urban homesteader, Sur La Table's Eating Local is a beautiful handbook on how to adopt local ingredients in your own kitchen. The recipes are accessible, endlessly adaptable, and always mouthwatering."---Dan Barber, executive chef and co-owner of Blue Hill and Blue Hill at Stone Barns"What a luscious, inspiring book---good food, good friends, and good farming are all included in Eating Local, which is just how it should and can be. I'd love to see such a book for every region of our country."---Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets"This cookbook is a delightful and beautifully illustrated exploration of the flavors, people, and places that the CSA movement is helping reintroduce into our culinary lives. For any food and farm lover, Eating Local is a resource book full of homey, classic, comforting recipes with contemporary twists, and a rare glimpse into the lives, passions, struggles, and dreams of America's modern-day small farmers."---Guillermo Payet, founder and president of LocalHarvest.orgYou're enthusiastic about eating locally, you shop at farmers' markets, and you've even signed up for a Community Supported Agriculture (CSA) subscription. But how do you make the most of the local food available to you, especially produce that you may not have cooked before?Culinary trendsetter Sur La Table and award-winning author and journalist Janet Fletcher offer the answers in Eating Local: The Cookbook Inspired by America's Farmers. This definitive locavore cookbook helps you make the most of the fresh ingredients from your CSA box or farmers' market and celebrate the foods grown in your community.This book provides year-round tips for storing, preparing, and preserving the best of each season. Its one hundred and fifty recipes are organized alphabetically by main ingredient so you can easily find delicious ways to use an abundance of kale or arugula. Simple yet stylish dishes like Carrot Zucchini Bread with Candied Ginger, Grilled Country Pork Chops with Bourbon-Basted Grilled Peaches, and Sesame Noodles with Baby Bok Choy and Roast Chicken are likely to become family favorites.In more than two hundred images by photographer Sara Remington, Eating Local takes you onto the land and into the homes of ten of America's best small farmers. Remington's compelling photojournalism captures farmers across the country tending their land, nurturing their animals, and preparing meals in their kitchens. These are the committed growers who make the locavore crusade possible, and their personal stories make Eating Local the guidebook to this movement. Read Less