3 New Books That We’re Reading Now

[mf_h1 align=”left” transform=”uppercase”]The Broad Fork[/mf_h1]

Organized by season, Hugh Acheson’s latest cookbook reads like a love song to all things fruit and vegetable. In it, the Georgia chef shares 200 recipes that propel farmers-market produce – from green garlic and kohlrabi to heirloom figs and melon – to the center of the plate. ($35, Clarkson Potter)
See Acheson’s Steamed New Potatoes with Green Garlic recipe »

[mf_h1 align=”left” transform=”uppercase”]The New Livestock Farmer[/mf_h1]

Rebecca Thistlethwaite and Jim Dunlop, founders of California’s organic TLC Ranch, speak to backyard hobbyists and full-time pros in this guide to producing and marketing ethically raised, grass-fed meats, from common cattle and pigs to niche species like elk and bison. ($30, Chelsea Green)

[mf_h1 align=”left” transform=”uppercase”]Will Bonsall’s Essential Guide to Radical, Self-Reliant Gardening[/mf_h1]

Maine Farmer Will Bonsall lays out a road map for living off the land by growing vegetables, grains, and perennial food crops with minimal fossil fuels, fertilizer, and manure. Also included: in-depth information on soil fertility, seed saving, grassland improvement, and pest management. ($35, Chelsea Green)