In this story, readers get to visit local farmers, fill baskets with fresh fruits and vegetables, and then head home to cook a feast, all with goodies from the farmers' market! Featuring Stefan Page's graphic art, this delightful ebook is filled with bold splashes of color and unique patterns. Plus, this is a fixed-format version of the book, which looks nearly identical to the print version.

An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.

Offers advice about farmers' markets for farmers, market managers, and city planners, covering choosing crops, keeping records, staffing a booth, retail storefronts, displays, merchandising, sales, promotion, challenges, opportunities, management issues, and other related topics; and discusses trends.

Considers (69) H.R. 15668.

Considers (70) H.R. 8298, (70) S. 2721, (70) S. 3051, (70) S. 3169, (70) S. 3304.

Learn how to shop better at local farmers markets and how to transform what you buy into a tasty, refreshing, and healthy meal. The time to eat healthy and buy locally has arrived. Buying at farmers markets means getting better, fresh-picked produce that leads to amazing home-cooked meals. Southern Farmers Market Cookbook teaches how to enjoy shopping at local markets and gives instruction on what to look for and what’s to be expected to make the experience more fulfilling and fun. More than 75 seasonal recipes show how to take these delicious fresh foods from market to table in mouthwatering ways. Try the crisp Butter Bean and Grape Tomato Bruschetta, the sweet Wild Honey-Glazed Carrots with Mint and Green Onions, the savory Wine-Poached Salmon with Cucumber Crudité Sauce, and the luscious Warm Wild Cherry Carolina Gold Rice Pudding. While Southern Farmers Market Cookbook features produce grown in South Carolina, North Carolina, Georgia, Alabama, Mississippi, Florida, Kentucky, and Tennessee, many of the same foods can be purchased locally in most areas of the country. This book also includes state-by-state seasonal produce charts and state-by-state farmers market listings.