Fresh from the Farm: A Year of Recipes and Stories


Product Details

$28.00  $26.04
Taunton Press
Publish Date
8.1 X 9.07 X 0.77 inches | 1.79 pounds

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About the Author

Susie Middleton is not only a cook and a writer, but a farmer, too. The former chief editor of Fine Cooking magazine, Susie also authored Fast, Fresh & Green and The Fresh & Green Table. Susie has been a life-long writer, and in addition to blogging regularly at and occasionally on the Huffington Post, she writes both essays and food features for national and regional magazines. She started growing vegetables commercially in 2010 on Martha's Vineyard.


"The Martha's Vineyard resident and farmstand owner combines her trademark, deeply flavored recipes with anecdotes of farm life. The book makes a fine companion for those long winter nights spent browsing through seed catalogs."

--Boston Globe

"Fresh From the Farm: A Year of Recipes and Stories," which includes stories and photos of farm life and 121 recipes....You might call it a complete recipe book for the good life." Zester Daily

--Zester Daily

"Witty, engaging prose draws the reader in and 125 simple recipes entice you to get cooking by exploring Middleton's homegrown suggestions." Publisher's Weekly

--Publisher's Weekly

Ever want to quit your job, move to the country and start a farm stand? Susie Middleton, former editor of Fine Cooking magazine, did. Fresh from the Farm is partly the chronicle of an eat-local startup and partly a farm cookbook, liberally strewn with sunlit snapshots of chickens and garden beds in full production. And because Middleton is a flavor fanatic as well as a cook and farmer, her recipes are memorable even if you don't get to cook with still-warm eggs, or just-picked tomatoes blushing from the vine.

-- recommended by T. Susan Chang, food writer


"...a beautiful cookbook, featuring 125 recipes along with reflections on what it's like to live a simpler, humbler life and the satisfaction to be had running a farmstand, selling vegetables and eggs directly to the people who will eat them." The Oregonian

--The Oregonian