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.

The Open Fields of England describes the open-field system of agriculture that operated in Medieval England before the establishment of present-day farms surrounded by hedges or walls. The volume encompasses a wide range of primary data not previously assembled, to which are added the results of new research based upon a fifty-year study of open-field remains and their related documents. The whole of England is examined, describing eight different kinds of field-system that have been identified, and relating them to their associated land-use and settlement. Details of field structure are explained, such as the demesne, the lord's land, and the tenants' holdings, as well as tenurial arrangements and farming methods. Previous explanations of open-field origins and possible antecedents to medieval fields are discussed. Various types of archaeological and historical evidence relating to Saxon-period settlements and fields are presented, followed by the development of a new theory to explain the lay-out and planned nature of many field systems found in the central belt of England. Of particular interest is the Gazetteer, which is organized by historic counties. Each county has a summary of its fields, including tabulated data and sources for future research, touching on the demesne, yardland size, work-service, assarts, and physical remains of ridge and furrow. The Gazetteer acts as a national hand-list of field systems, opening the subject up to further research and essential to scholars of medieval agriculture.

In 1973, Howard Long wrote the president of California-based Western Growers-a powerful association representing half of America's produce suppliers-notifying them of his intent to sue because of restrictive lettuce shipping practices. Twelve months later, Long's challenge literally changed the way the industry did business. His victory marked the beginning of a long and prosperous relationship between McDonald's Corporation and his company, Coronet Foods: one of the world's largest suppliers of pre-cut produce to the fast-food industry. Fields of Green is the account of a man's vision and entrepreneurial drive that took him from a small town on the banks of the Ohio River to the heights of a world-class business with plants in five countries and over 2,000 employees. It is a poignant account of victory in a tough industry, Long's failing health, the demise of his life's work, and his sustaining faith in God.

Gene Wolfe's In Green's Jungles is the second volume, after On Blue's Waters, of his ambitious SF trilogy, The Book of the Short Sun. It is again narrated by Horn, who has embarked on a quest from his home on the planet Blue in search of the heroic leader Patera Silk. Now Horn's identity has become ambiguous, a complex question embedded in the story, whose telling is itself complex, shifting from place to place, present to past. Horn recalls visiting the Whorl, the enormous spacecraft in orbit that brought the settlers from Urth, and going thence to the planet Green, home of the blood-drinking alien inhumi. There, he led a band of mercenary soldiers, answered to the name of Rajan, and later became the ruler of a city state. He has also encountered the mysterious aliens, the Neighbors, who once inhabited both Blue and Green. He remembers a visit to Nessus, on Urth. At some point, he died. His personality now seemingly inhabits a different body, so that even his sons do not recognize him. And people mistake him for Silk, to whom he now bears a remarkable resemblance. In Green's Jungles is Wolfe's major new fiction, The Book of the Short Sun, building toward a strange and seductive climax. "Wolfe's narrative glows, rich and seductive as ever."--Kirkus Reviews At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.

To do what no other magazine does: Deliver simple, delicious food, plus expert health and lifestyle information, that's exclusively vegetarian but wrapped in a fresh, stylish mainstream package that's inviting to all. Because while vegetarians are a great, vital, passionate niche, their healthy way of eating and the earth-friendly values it inspires appeals to an increasingly large group of Americans. VT's goal: To embrace both.

Originally published: Toronto; New York: Bantam Books, c1987.

Presents over 250 recipes from the famous San Francisco vegetarian restaurant, including sections on wine, cooking oils, stocking ingredients, and low-tech equipment.