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 book is the story of one woman's journey as she sought a simpler life, bought a farm on a rural island, and started planting and growing vegetables in the hopes of doing something she loves--growing and cooking food. The result are these 125 accessible, simple, delicious recipes"--

An analysis of the failure of U.S. broadband policy to solve the rural–urban digital divide, with a proposal for a new national rural broadband plan. As much of daily life migrates online, broadband—high-speed internet connectivity—has become a necessity. The widespread lack of broadband in rural America has created a stark urban–rural digital divide. In Farm Fresh Broadband, Christopher Ali analyzes the promise and the failure of national rural broadband policy in the United States and proposes a new national broadband plan. He examines how broadband policies are enacted and implemented, explores business models for broadband providers, surveys the technologies of rural broadband, and offers case studies of broadband use in the rural Midwest. Ali argues that rural broadband policy is both broken and incomplete: broken because it lacks coordinated federal leadership and incomplete because it fails to recognize the important roles of communities, cooperatives, and local providers in broadband access. For example, existing policies favor large telecommunication companies, crowding out smaller, nimbler providers. Lack of competition drives prices up—rural broadband can cost 37 percent more than urban broadband. The federal government subsidizes rural broadband by approximately $6 billion. Where does the money go? Ali proposes democratizing policy architecture for rural broadband, modeling it after the wiring of rural America for electricity and telephony. Subsidies should be equalized, not just going to big companies. The result would be a multistakeholder system, guided by thoughtful public policy and funded by public and private support.

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.

A farmer is surprised to discover that he has grown a crop of very unusual cats instead of cabbages.

First in the Farmer's Market Mystery Series. Becca Robins leads a simple life, making jams and preserves on her very own farm. But when there's a murder in her quaint little town, she puts herself in the line of fire to defend her friend's innocence-and goes from making jam to being in one.

Presents a collection of more than one hundred recipes for appetizers, snacks, entrees, and side dishes using a variety of vegetables.