The Locavore Way

The Locavore Way

Discover and Enjoy the Pleasures of Locally Grown Food

By Amy Cotler

Storey Publishing, Paperback, 9781603424530, 245pp.

Publication Date: November 1, 2009

Description
Millions of Americans are rediscovering the pleasures of locally grown food. By eating food grown close to home, they can boost their health, reduce their carbon footprint, support a robust local economy, and enhance their sense of community . . . all while savoring scrumptious, satisfying meals. It's no wonder that the number of farmers markets has more than doubled in the last 15 years, and the number of people getting produce straight from the farm has increased almost twentyfold in the same period
But novice locavores can find themselves stumped by basic questions. What's the best way to shop at a farmers market? Is it possible to eat locally all year long? And just what does one do with braising greens, anyway?
Enter "The Locavore Way" by Amy Cotler. This friendly guide to eating locally gives readers all the information they need to buy, cook, and eat close to home. Cotler covers all the basics why eat locally, where to find local foods, how to eat locally on a budget, what questions to ask at the farmers market, and even how to grow one's own food. She offers savvy shopping tips, simple guides to preparing whatever is in season, ideas for bringing out the best flavors in farm-fresh foods, and strategies to make the harvest last.
Cotler demystifies local foods for the newcomer and demonstrates how eating within one's own foodshed is as simple as it is satisfying. "The Locavore Way" is at once a practical, how-to guide and a celebration of all that is fresh and flavorful. With this handy resource tucked into their canvas market tote, readers will have the information they need to find, select, store, prepare, and preserve the bounty . . . all year long


About the Author
A longtime advocate of local eating, Amy Cotler is the founding director of Berkshire Grown, food initiative that received international recognition as a model for local food advocacy. She now consults, teaches, and lectures on food and farm-to-table issues. She worked as the Web food forum host for "The New York Times", and her food articles have been published in numerous periodicals, including "Fine Cooking, Kitchen Garden, Cook", and "Orion". Her five cookbooks include "Wrap It Up" and "Fresh From the Farm: The Massachusetts Farm to School Cookbook", which is available free online. Amy has developed close to 1,000 recipes, including many for the revision of "The Joy of Cooking". She's taught at the Institute for Culinary Education and The Culinary Institute of America, where she also researched and wrote teaching text for their professional cookbook. Her website is www.freshcotler.com