The farmer who became the author's husband, and with whom she started and currently operates a whole-diet CSA farm, is a fascinating man who lives his beliefs about how food should be grown, and he cooks fantastically simple yet complexly-flavored meals with the farm produce.
There are no recipes, but that's kind of the point. The author writes that when we move to seasonal, local eating, "The central question in the kitchen would have to change from What do I want? to What is available?" The Kimballs provide "naked, unprocessed food, two steps from the dirt."
Their Essex Farm is the first whole-diet CSA in the country, providing members with beef, pork, chicken, eggs, milk, herbs and vegetables, berries, grains and flours, legumes, and maple syrup.
This is a book to savor, but that will have to happen on my second trip through. The first time I was completely caught up in the suspense inevitably generated when livelihood is linked so directly to something as capricious as Nature.
