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100 easy, seasonal recipes from the beloved, third generation organic family farm located in the verdant Capay Valley in California. Full Belly Farm's recipes follow seasonal rhythms, highlighting fresh, organic ingredients. Dishes like Corn and Summer Squash Pizza and Vibrant Little Gem Salad embody the warmth and simplicity of California cooking. Learn to minimize food waste with recipes for Late Season Tomato Jam and Peach Leaf Creme Brûlée. The book also includes authoritative essays on regenerative farming, growing up on a family farm, sustainable flower farming, and other important topics, giving readers a deeper sense of connection to the real issues in our food systems.
Founded in 1985, Full Belly Farm is one of California's oldest sustainable farms. With a reputation for growing some of the best organic produce in California for the past 40 years, they supply to restaurants like Chez Panisse and Zuni, and their produce appears in markets like Bi-Rite and Whole Foods. They have a devoted following at farmers’ markets across the Bay Area, as well as a popular fruit and vegetable CSA box program that delivers farm-fresh produce directly to households across Northern California.
This gorgeously photographed cookbook teaches seasonal cooking that honors the origins of produce.
About the author
Amon and
Jenna Muller are among the second-generation owners of Full Belly Farm, in Capay Valley, California. Amon Muller trained at star restaurants like Chez Panisse, Quince, and Coi, and co-runs the farm kitchen at Full Belly Farm. Jenna Muller organizes events at the farm and mediates in the agricultural community. Together, Amon and Jenna founded the Full Belly Farm Kitchen in 2011.
Summary
Seasonal, fresh, ingredient-led recipes that highlight the best produce the season has to offer—100 easy recipes from the beloved Full Belly Organic Farm in California.
