More than seventy recipes to make the most of your late-summer farmers market haul, from comfort dishes to hostess gifts to savory snacks.

On Quinnipeague, hearts open under the summer stars and secrets float in the Sweet Salt Air... Charlotte and Nicole were once the best of friends, spending summers together in Nicole's coastal island house off of Maine. But many years, and many secrets, have kept the women apart. A successful travel writer, single Charlotte lives on the road, while Nicole, a food blogger, keeps house in Philadelphia with her surgeon-husband, Julian. When Nicole is commissioned to write a book about island food, she invites her old friend Charlotte back to Quinnipeague, for a final summer, to help. Outgoing and passionate, Charlotte has a gift for talking to people and making friends, and Nicole could use her expertise for interviews with locals. Missing a genuine connection, Charlotte agrees. But what both women don't know is that they are each holding something back that may change their lives forever. For Nicole, what comes to light could destroy her marriage, but it could also save her husband. For Charlotte, the truth could cost her Nicole's friendship, but could also free her to love again. And her chance may lie with a reclusive local man, with a heart to soothe and troubles of his own. Bestselling author and master storyteller Barbara Delinsky invites you come away to Quinnipeague...

When the hail starts to fall, Atina Diffley doesn’t compare it to golf balls. She’s a farmer. It’s “as big as a B-size potato.” As her bombarded land turns white, she and her husband Martin huddle under a blanket and reminisce: the one-hundred-mile-per-hour winds; the eleven-inch rainfall (“that broccoli turned out gorgeous”); the hail disaster of 1977. The romance of farming washed away a long time ago, but the love? Never. In telling her story of working the land, coaxing good food from the fertile soil, Atina Diffley reminds us of an ultimate truth: we live in relationships—with the earth, plants and animals, families and communities. A memoir of making these essential relationships work in the face of challenges as natural as weather and as unnatural as corporate politics, her book is a firsthand history of getting in at the “ground level” of organic farming. One of the first certified organic produce farms in the Midwest, the Diffleys’ Gardens of Eagan helped to usher in a new kind of green revolution in the heart of America’s farmland, supplying their roadside stand and a growing number of local food co-ops. This is a story of a world transformed—and reclaimed—one square acre at a time. And yet, after surviving punishing storms and the devastating loss of fifth-generation Diffley family land to suburban development, the Diffleys faced the ultimate challenge: the threat of eminent domain for a crude oil pipeline proposed by one of the largest privately owned companies in the world, notorious polluters Koch Industries. As Atina Diffley tells her David-versus-Goliath tale, she gives readers everything from expert instruction in organic farming to an entrepreneur’s manual on how to grow a business to a legal thriller about battling corporate arrogance to a love story about a single mother falling for a good, big-hearted man.

Take your snack boards to the next level—filling a table or kitchen counter—with these 50 delicious, inspiring, family-friendly, and easy-to-put-together food spreads and DIY bars for all occasions. The BakerMama is back! In this follow-up to her best-selling Beautiful Boards, Maegan Brown has created not just a cookbook, but an entertaining resource. Spectacular Spreads features over 250 recipes, gorgeous photography, and endless ideas that you can follow to a tee or mix and match. Discover even more of the BakerMama’s tips and tricks for effortless, stress-free, and foolproof entertaining that will impress your guests and feed a hungry crowd, all while allowing you to relax and enjoy the occasion. Visually exciting and deliciously enticing, the spreads and bars are comprised of a combination of yummy recipes and easy-to-find fresh and prepared foods. In this stunning book, you will find spreads for special occasions, holidays, breakfast and brunch, lunch and dinner, dessert, and drinks, including: Top Your Own Waffles Top Your Own Pizza Fill Your Own Chili Bowl Valentine’s Day Kids’ Party Valentine’s Day Family Dinner Easter Brunch Cinco de Mayo Baby Shower Lunch Cookies, Cocktails & Milk The Big Game And much more! Once again, the BakerMama has innovated the world of entertaining, guaranteeing fun and memorable gatherings with your family and friends.

The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

"[Book title] is the definitive guide to plant breeding and seed saving for the serious home gardener and the small-scale farmer or commercial grower. Discover: how to breed for a wide range of different traits (flavor, size, shape, or color; cold or heat tolerance; pest and disease resistance; and regional adaptation); how to save seed and maintain varieties; how to conduct your own variety trials and other farm- or garden-based research; how to breed for performance under organic or sustainable growing methods."--Back cover.