When produce is this fresh, the simplest recipes are sublime, says grower Amy Hicks.
She and her husband, George Ferguson, do not need to spend much time cooking after spending 14-hour days tending their 70-acre USDA-certified organic farm in Charles City, Va.
"We only grow tasty varieties," Hicks says. "We cook simply and fast, and it's super delicious."
Amy's Garden is one of 10 American small farms featured in a new book by Janet Fletcher, Eating Local: The Cookbook Inspired by America's Farmers. Fletcher was a chef at Alice Waters' restaurant Chez Panisse, which embarked on the fresh food movement in 1971 in Berkeley, Calif., putting the emphasis on flavor for customers and sustainable farming practices for the environment.
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