Here’s what’s inside Cooking Fresh from the Bay Area

Foreword by Nell Newman .........................................................................................vii
Preface: Cooking Fresh from the Bay Area...................................................................ix
Acknowledgments .....................................................................................................xi

Introductions
Why Chefs Care about Sustainable Agriculture by K. Dun Gifford...................................xii
Supporting the Agricultural Abundance of the Bay Area by Sibella Kraus.......................xiii

Part One: Winter
Winter Crops..............................................................................................................3
The Rhythm of Winter by Paul Muller............................................................................5
Bay Area Farms by Tom Haller.....................................................................................6
Farmers Markets by Gail Feenstra................................................................................7
Buying Local Makes Good Neighbors by Michael Shuman..............................................8
What is Community-Supported Agriculture? by Elizabeth Henderson...............................10
Communities that Grow their Own Money by Tim Cohen-Mitchell.....................................11
Winter Recipes...........................................................................................................13

Part Two: Spring
Spring Crops..............................................................................................................47
The Farm Life by Denesse Willey.................................................................................49
What Is Organic? by Elizabeth Henderson.....................................................................50
Can We Have an Organic Food System? by Mark Lipson................................................51
Good Health Starts with Good Soil by Joel Simmons......................................................52
8 Simple Steps to the New Green Diet by Mothers & Others...........................................54
Spring Recipes...........................................................................................................57

Part Three: Summer
Summer Crops.............................................................................................................87
A Taste of Summer by Stuart Dickson............................................................................89
The Growing Danger of Monocropping by Peter Jaret........................................................90
Seeds: Agriculture&Mac226;s Vanishing Heritage by Hope Shand....................................94
Eating with Conscience by Gary L. Valen .......................................................................95
Unblemished Fruits & Vegetables & Pesticide Use by David Pimentel...............................96
Summer Recipes..........................................................................................................97

Part Four: Fall
Fall Crops....................................................................................................................127
Farming in the Fall by Jim Cochran................................................................................129
Saving the Land that Feeds America by Bernadine Prince................................................130
A Farm Woman’s Opinion by Marion Long Bowlan...........................................................132
Getting Locally Grown Foods into Supermarkets by Mothers & Others..............................133
Eat Fresh, Eat Local by Wendy Rickard..........................................................................135
Year-Round-Availability Chart..........................................................................................136
Produce Storage and Preservation Chart..........................................................................137
Buy Organic by Carl Smith.............................................................................................138
The Natural Step to Sustainability by Terry Gips...............................................................140
Fall Recipes..................................................................................................................143
Resources Chefs, Authors, Farms & Farm Products, Organizations, Notes........................170
Index............................................................................................................................176

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