Local Flavors: Cooking and Eating from America’s Farmers’ Markets – Deborah Madison (10 Speed Press, 2008). This is a cookbook, but is built around seasonal farmer’s market shopping and a few market anecdotes.
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking – Samin Nostrat (Simon and Schuster, 2017). This book explains the how’s and why’s of good cooking. SALT FAT ACID HEAT will teach and inspire you to confidently make good decisions in the kitchen and cook delicious meals.
A Garden Alphabet – Isabel Wilner (Dutton Books, 1991). Humorous, informative and veggie rhyme packed! Perfect for story-time.
Molly’s Organic Farm – Carol Malnor (Dawn Pub., 2012). This book presents the journey from field to table and the inspiration of farms, local to the community. The benefits of Farmer’s markets are a highlight.
Locally Laid: How We Built a Plucky, Industry-Changing Egg Farm, From Scratch – Lucie Amundsen (Penguin Random House 2016). This memoir tells the story of how a family with no agricultural experience started a farm, and used innovative techniques to scale up quickly.
Modified: GMOs and the Threat to Our Food, Our Land, Our Future– Caitlin Shetterly (G.P. Putnam’s Sons, 2016). This book explores whether GMOs are safe, following the author’s personal journey to resolve health issues within her family.
The Omnivore’s Dilemma: A Natural History of Four Meals – Michael Pollan (Penguin, 2007). This award-winning modern classic helped invigorate the conversation about the American diet by exploring the contents of the foods lining grocery store shelves.
Small is Beautiful: Economics as if People Mattered – E.F. Schumacher (Harper and Row, 1973). A riveting, richly researched statement on sustainability that has become more relevant and vital with each year since its initial groundbreaking publication during the 1973 energy crisis.