told in this wonderful collection of farm fresh recipes cookbook. They started with a small stand and a few harvested items.
As their story develops, the book is filled with great recipes. The format is similar to a regular cookbook, but in the sidebar is the continuing narrative of how this venture began and grew.
Fresh from the Farm contains beautifully crisp and clear photographs of recipes and ingredients. In addition, the preparation instructions are easily readable.
I picked my favorites to be Spring Celebration Salad with Crab Cakes and Avocado-Chive Dressing and Roasted Beet ‘Jewels’ with Cranberries, Toasted Pecans and Balsamic Butter. Of course, I would replace the pecans with pine nuts. I am not a big pecan fan. Caramelized Carrots and Shallots with Spinach and Citrus Brown Butter seemed an interesting combination. I would try this because of my love for carrots and spinach.
At the end of the book, there is an appendix on different designs for your personal or market gardening. If you like trying new and exciting recipes, this is the cookbook for you. I recommend this book for anyone who loves to cook and as a gift opportunity.
I received this book free from The Taunton Press, Inc. through the Net Galley Review Program for an unbiased and honest review.