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An insider's guide to market gardening and farming for those in the business of growing and selling food, flowers, herbs, or plants. Market Farming Success identifies the key areas that usually trip up beginners―and shows how to avoid those obstacles. This book will help the aspiring or beginning farmer advance quickly and confidently through the inevitable learning curve of starting a new business. Written by the editor of Growing for Market, a respected trade journal for market farmers, Market Farming Success condenses decades of growing experience from every part of the United States and Canada. It focuses on the factors that are common to market gardeners everywhere and offers professional advice that includes: ·    How much you'll need to spend to start a market farming business; ·    How much you can expect to earn; ·    Which crops bring in the most money―and whether you should grow them; ·    The essential tools and equipment you will need; ·    The best places to sell your products; ·    How to keep records to maximize profits and minimize taxes; ·    Tricks of the trade that will make you more efficient in the greenhouse, field, and market. This new Chelsea Green edition of a 2006 classic is greatly updated and expanded, and includes full-color photos, charts, and graphs, plus many inspiring and instructive profiles of successful market-farming pioneers.

Local foods have garnered much attention in recent years, but the concept is hardly new: indigenous peoples have always made the most of nature's gifts. Their menus were truly the "original local," celebrated here in 135 home-tested recipes paired with stories from tribal activists, food researchers, families, and chefs.A chapter devoted to wild rice makes clear the crucial role manoomin plays in Native cultures. Similar attention is lavished on the tallest of the Three Sisters: mandamin, or corn. The bounty of the region's lakes and streams—walleye, whitefish, and more—inspire flavorful combinations and fierce protection of resources. Health concerns have encouraged Ojibwe, Dakota, and Lakota cooks to return to, and revise, recipes for bison, venison, and wild game. Sections on vegetables and beans, herbs and tea, and maple and berries offer insight from a broad representation of regional tribes, including Ho-Chunk, Menominee, Potawatomi, and Mandan gardeners and harvesters.The innovative recipes collected here—from Maple Baked Cranberry Beans to Three Sisters Salsa, from Manoomin Lasagna to Black and Blue Bison Stew—will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent.

The Nordic Diet is all about eating locally sourced seasonal ingredients in a balanced diet of protein, carbohydrates, and beneficial fats. The traditional diet of Northern Europe emphasizes quality homemade and homegrown food—with an attempt at moving away from processed foods—and consists of a wide variety of grains, berries, vegetables, fish, poultry, and game meats. Not only is a Nordic diet comparable in terms of nutrition to the celebrated Mediterranean diet, but it also provides an easy plan for eco-friendly eating.Recipes include:Swiss Chard tartSpelt pancakes with blueberriesCold cucumber soupVenison and mushroom stewRaspberry lime sorbetThis soulful book includes the elements, ingredients, and basic philosophy of eating a Nordic diet with information on the nutritious benefits of each ingredient. It teaches you how to incorporate the principles of the Nordic diet into your everyday cooking routine.

Snow is piling up in Westbury, Massachusetts, and Cam Flaherty's organic farm has managed to survive the harsh New England winter. Unfortunately murder seems to be the crop in season...Cam is finding the New Year just as hectic as the old one. And supplying fresh ingredients for a dinner at the local assisted living facility seems like the least of her worries--until one of the elderly residents dies after eating some of her produce. Cantankerous Bev Montgomery had a lot of enemies, from an unscrupulous real estate developer who coveted her land to an aggrieved care provider fed up with her verbal abuse. As the suspects mount, a blizzard buries the crime scene under a blanket of snow, leaving Cam stranded in the dark with a killer who gives new meaning to the phrase "dead of winter." Praise for the Local Foods Mysteries"There are plenty of farming-based cozies on the market today, but this one stands out." --Booklist"A most enjoyable look at organic farming." --Kirkus Reviews

The ultimate guide to New Jersey's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.

"Absorbing. . . Builds to an exciting climax." --Publishers Weekly It's harvest time in Westbury, Massachusetts. Unfortunately Cameron Flaherty's first foray into the world of organic farming is yielding a bumper crop of locally sourced murder. . .Just when Cam's CSA is beginning to flourish, thanks to a colorful group of subscribers led by Lucinda DaSilva, an enthusiastic volunteer who's vowed to eat nothing but locally produced food for one year, murder threatens to spoil her success. Especially since the victim is the man she just fired, handyman Mike Montgomery, stabbed to death by a pitchfork. To clear her name, Cam will have to weed out some suspects and dig up secrets buried deep beneath the soil of Produce Plus Plus Farm. And she'll have to catch a murderer whose motto seems to be "Eat local. Kill local." "Maxwell serves up a tasty plot and a bumper crop of colorful characters. Fans of Sheila Connolly and Dorothy St. James will be happy to discover a smart, new sleuth who isn't afraid to get her hands dirty." --Rosemary Harris

The Finger Lakes area of New York State is on the cutting edge of the regional food movement. It is home to award-winning restaurants, more than 100 wineries, and farms that produce organically grown vegetables, meats, and dairy products. This cookbook presents 110 amazing recipes that are delicious examples of how an area can produce food near where it is consumed. Many of the recipes are adaptations for family cooking of the finest creations by the area's best chefs. Featuring recipes such as the famous Dinosaur BBQ's sauce and the intriguing Tomato Pie, local flavor abounds in this niche and unique cookbook.

A comprehensive compilation of entries illuminates the key trends, activities, and themes in organic, sustainable, and local food, covering consumers, organizations, farming, policies, and much more.· 150 comprehensive, A–Z entries cover all aspects of organic food and farming, local food production and consumption, and sustainable food initiatives· A chronology of the years 1860–2009 includes over 40 events, detailing the history and evolution of organic and local food· 30 photographs depict current themes in sustainable farming and organic/local food· A bibliography lists key references for readers who wish to follow up on a specific theme

Over the past few years, Hardwick, Vermont, a typical hardscrabble farming community of 3,000 residents, has jump-started its economy and redefined its self-image through a local, self-sustaining food system unlike anything else in America. Even as the recent financial downturn threatens to cripple small businesses and privately owned farms, a stunning number of food-based businesses have grown in the region. The Town That Food Saved is rich with appealing, colorful characters, from the optimistic upstarts creating a new agricultural model to the long-established farmers wary of the rapid change in the region.Hewitt, a journalist and Vermonter, delves deeply into the repercussions of this groundbreaking approach to growing food, both its astounding successes and potential limitations. The captivating story of an unassuming community and its extraordinary determination to build a vibrant local food system, The Town That Food Saved is grounded in ideas that will revolutionize the way we eat and, quite possibly, the way we live.

The Portland Farmers Market is a year-round farmers market consistently named among North America’s Top Ten. This cookbook is a tribute to the farmers, chefs and shoppers, who embrace their world-class market like no other. With 100, seasonally organized recipes for every meal of the day, stories of the market’s farmers and producers, shopping and cooking tips, and glorious color photography, the Portland Farmers Market Cookbook is a celebration of a place and its people, who are proud to share their bounty with the Portland community and beyond.

Not so long ago most fresh food on North American tables came from home gardens and local farmers markets. Today, the average item of food travels more than a thousand miles before it lands on our tables. It's a remarkable technological accomplishment, but has not proven to be healthy for our communities, our land or us. Through stories and simple "whole foods" recipes, Mary Beth Lind and Cathleen Hockman-Wert explore how the food we put on our tables impacts our local and global neighbors. They show the importance of eating local, seasonal food—and fairly traded food—and invite readers to make choices that offer security and health for our communities, for the land, for body and spirit. Simply in Season offers a starting point encouraging you to feed both your body and spirit with nutritious food and challenging ideas about the world around you. Woven throughout the recipe pages of each season are writings, tidbits of information to reflect upon while the onions saute, the soup boils, or the bread bakes.

Despite technological advances in agriculture, nearly a billion people around the world still suffer from hunger and poor nutrition while a billion are overweight or obese. This imbalance highlights the need not only to focus on food production but also to implement successful food policies. In this new textbook intended to be used with the three volumes of Case Studies in Food Policy for Developing Countries (also from Cornell), the 2001 World Food Prize laureate Per Pinstrup-Andersen and his colleague Derrill D. Watson II analyze international food policies and discuss how such policies can and must address the many complex challenges that lie ahead in view of continued poverty, globalization, climate change, food price volatility, natural resource degradation, demographic and dietary transitions, and increasing interests in local and organic food production.Food Policy for Developing Countries offers a "social entrepreneurship" approach to food policy analysis. Calling on a wide variety of disciplines including economics, nutrition, sociology, anthropology, environmental science, medicine, and geography, the authors show how all elements in the food system function together.

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Snow is piling up in Westbury, Massachusetts, and Cam Flaherty’s organic farm has managed to survive the harsh New England winter. Unfortunately murder seems to be the crop in season...Cam is finding the New Year just as hectic as the old one. Her sometimes rocky relationship with Chef Jake Ericsson is in a deep freeze, she’s struggling to provide the promised amount of food to the subscribers in her first winter CSA, and her new greenhouse might just collapse from the weight of the snow. Supplying fresh ingredients for a dinner at the local assisted living facility seems like the least of her worries—until one of the elderly residents dies after eating some of her produce.Cantankerous Bev Montgomery had a lot of enemies, from an unscrupulous real estate developer who coveted her land to an aggrieved care provider fed up with her verbal abuse. But while the motives in this case may be plentiful, the trail of poisoned produce leads straight back to Cam. Not even her budding romance with police detective Pete Pappas will keep him from investigating her. As the suspects gather, a blizzard buries the scene of the crime under a blanket of snow, leaving Cam stranded in the dark with a killer who gives new meaning to the phrase "dead of winter."

The produce is local--and so is the crime--when long-simmering tensions lead to murder following a festive dinner on Cam Flaherty's farm. It'll take a sleuth who knows the lay of the land to catch this killer. But no one ever said Cam wasn't willing to get her hands dirty. . .Autumn has descended on Westbury, Massachusetts, but the mood at the Farm-to-Table Dinner in Cam's newly built barn is unseasonably chilly. Local entrepreneur Irene Burr made a lot of enemies with her plan to buy Westbury's Old Town Hall and replace it with a textile museum--enough enemies to fill out a list of suspects when the wealthy widow turns up dead in a neighboring farm. Even an amateur detective like Cam can figure out that one of the resident locavores went loco--at least temporarily--and settled a score with Irene. But which one? With the Fall harvest upon her, Cam must sift through a bushelful of possible killers that includes Irene's estranged stepson, her disgruntled auto mechanic, and a fellow CSA subscriber who seems suspiciously happy to have the dead woman out of the way. The closer she gets to weeding out the culprit, the more Cam feels like someone is out to cut her harvest short. But to keep her own body out of the compost pile, she'll have to wrap this case up quickly.

Simply in Season serves up more than three hundred recipes organized by season, along with a popular and expanded fruit and vegetable guide. This 10th anniversary edition transforms a beloved cookbook with recipes and stories linking food and faith into a visual masterpiece with colorful photographs to help cooks―novice to seasoned―learn how to prepare local and seasonal produce.Part of the World Community Cookbook series published in cooperation with Mennonite Central Committee. Proceeds help support this worldwide ministry of relief, development, and peace. Royalties from the sale of these books go to nourish people around the world.What’s new in the 10th anniversary edition:·Colorful photographs of seasonal dishes·Expanded fruit and vegetable guide with storage, preparation, and serving suggestions·Labels on gluten-free and vegetarian recipes ·Seasonal menus to guide meal planning

"It's harvest time in Westbury, Massachusetts, and novice farmer Cameron Flaherty hopes to make a killing selling organic produce. But when a killer strikes on her property, her first foray into the world of organic farming yields a bumper crop of locally sourced murder" -- from publisher's web page.

A distinctive cookbook celebrating the achievements of the culinary capital of Connecticut, with 66 recipes from 33 of New Haven's top restaurants, with an emphasis on locally grown foods and community outreach. Proceeds will benefit the Connecticut Mental Health Center Foundation.

Back cover blurb 'Jura Wine is written lovingly, and is a significant literary homage to one of my passions . . . I did not join Wink [on her travels] but this book does the trick - I feel as if I am there, at her side in the Jura.' Raymond Blanc OBE 'At her Jura master class Wink conveyed with great ease and remarkable precision her huge enthusiasm and deep knowledge of the Jura wine region.' Gerard Basset OBE, MS, MW 'My fellow wine writer Wink Lorch will surely have well-deserved success with her forthcoming crowd-funded book on Jura wine.' Jancis Robinson OBE, MW Inside sleeve At last, a book that uncovers the secrets of the fascinating wines of the gorgeous Jura region in eastern France. Author Wink Lorch, who has been writing about these wines for over a decade, offers technical discussions on the wines, an insight into the region's history and shares the untold stories of over 90 wine producers, from the smallest to the largest. The myriad styles of Jura wines have caught the imagination of sommeliers and wine lovers around the world, yet until now there has never been a book about the region in English. Wink puts the spotlight on the curious grapes, interesting terroir and fascinating people who come together to produce these wines and shows how and why the wine styles have developed over the years. You will discover which wines are the ones to select from each producer. This is primarily a book on the wines of the Jura, but you will also find out about the delicious regional cheeses, including Comté, the sausages and the other tasty local foods and drinks. To help you plan a visit to the region there are tips on where to stay, eat, shop and visit. This book is the ultimate insider's guide to the Jura wine region and is an essential addition to the library of wine professionals and wine lovers alike.

Over the past few years, Hardwick, Vermont, a typical hardscrabble farming community of 3,000 residents, has jump-started its economy and redefined its self-image through a local, self-sustaining food system unlike anything else in America. Even as the recent financial downturn threatens to cripple small businesses and privately owned farms, a stunning number of food-based businesses have grown in the region. The Town That Food Saved is rich with appealing, colorful characters, from the optimistic upstarts creating a new agricultural model to the long-established farmers wary of the rapid change in the region.Hewitt, a journalist and Vermonter, delves deeply into the repercussions of this groundbreaking approach to growing food, both its astounding successes and potential limitations. The captivating story of an unassuming community and its extraordinary determination to build a vibrant local food system, The Town That Food Saved is grounded in ideas that will revolutionize the way we eat and, quite possibly, the way we live.