When Laura Kenny and I completed Placer County Real Foods from Farmers Markets: Recipes and Menus for Every Week of the Year, we had no intention of writing another cookbook. After all, we’d achieved our purpose, which was to expose people to the seasonal treasures of the farmers market by identifying lesser known fruits and vegetables and providing ways to prepare them. As we put our pens down and pots away, we had no idea our cookbook would do something much more important: It would foster a grassroots dialogue about food.
Why do we call it grassroots? It’s because the people talking include your sister, your friend’s mother, and your neighbor. And given the nation’s increasing dependence on experts to tell us what to eat, who is talking – we, the people – is especially significant.