Today’s newsletter recipes were taken from this wonderful book and I recommend it to all CSA supporters and farmer’s market patrons. There are wonderful hints and tips about preparing and preserving all sorts of vegetables as well as short bios about various farms around the country. I wish I could say it included Karl’s Farm, but this was published the year before we began our CSA.

There are very few vegan recipes but lots could be made so by eliminating the cheese (seems people eat a lot of cheese!)

Recipes from America’s Small Farms: Fresh Ideas for the Season’s Bounty