In this story, readers get to visit local farmers, fill baskets with fresh fruits and vegetables, and then head home to cook a feast, all with goodies from the farmers' market! Featuring Stefan Page's graphic art, this delightful ebook is filled with bold splashes of color and unique patterns. Plus, this is a fixed-format version of the book, which looks nearly identical to the print version.
Offers advice about farmers' markets for farmers, market managers, and city planners, covering choosing crops, keeping records, staffing a booth, retail storefronts, displays, merchandising, sales, promotion, challenges, opportunities, management issues, and other related topics; and discusses trends.
Sophia loves going to the Farmers Market every week. There are lots of things to see and do, and she loves it even more when she meets up with her friends. In this easy-to-read and beautifully illustrated book, kids learn about how food grows and why buying local is important. A Sophia le encanta ir al mercado de agricultores todas las semanas. Hay muchas cosas que ver y hacer, y cuando se encuentra con sus amigos, lo disfruta aún más. En este libro fácil de leer y bellamente ilustrado, los niños aprenden sobre cómo crece la comida y por qué es importante comprar localmente.
On the farm, workers pick vegetables, collect eggs, and make cheese. At the market the next day, the workers set up their stands and prepare for shoppers to arrive. Amy, the baker at the Busy Bee Café, has a very special meal in mind-and, of course, all the farmers show up at the café to enjoy the results of their hard work. This informative book introduces children to both local and urban greenmarkets and paints a warm picture of a strong, interconnected community.
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
This collection of poems takes young readers to a day at an urban farmers’ market. Who to see, what to eat, and how produce is grown—it’s all so exciting, fresh, and delicious. Readers are invited to peruse the stands and inspect vendors’ wares with poems like “Farmer Greg’s Free-Range Eggs,” “Summer Checklist,” and “Necessary Mess.” Bright and vibrant, this is the perfect guide for little ones to take with them on marketing day to inspire literacy and healthy eating. A pleasing window into the world of the farmers’ market — School Library Journal, starred review Sprightly illustrations and engaging rhymes will leave readers eager to sample market bounty — Kirkus Reviews This cheerful collection of verse offers an enticing introduction to farmers’ markets — Booklist
Bailey's Farmers' Market is this season's go-to holiday destination, but not all the vendors are feeling the Christmas spirit... Jam and preserve maker Becca Robins is excited about the extra business that the Ridgeway Christmas Tree Farm is bringing to the market this holiday season. But when a competing tree farmer, Reggie Stuckey, arrives with a truck full of trees, angrily barking that he has exclusive selling rights at the market, Becca finds herself pining for more goodwill toward men. After Reggie is found with a tree stake in his chest, she wonders when the Christmas tree business turned so deadly. Now Becca has to use the only clues she has to the killer's identity--mysterious ornaments that begin to show up in her stall--to hook a sinister Scrooge who will go to any lengths to drive home a point...
2020-2021 Keystone to Reading Elementary Book Award List Adam and his family spend an exciting day at the colorful and bustling Eastern Market. But when Adam gets briefly separated from Mom and Dad, he mistakes a friendly, diverse cast of characters for his parents in their traditional Muslim clothing--and shows that we all have more in common than you might think. This nearly-wordless picture book celebrates diversity and community in vibrant, dynamic art.
The Davis Farmers Market Cookbook invites you to shop and cook through the seasons with the author as she shares cooking tops, culinary passions, market lore, and history. More than just a collection of 85 recipes, the book offers a "Basics" section that shows you how to adapt eight recipes, from risotto to fruit pies, throughout the year. In addition to glorious photos of food, farms and vendors, there is a year's worth of monthly menus.
