Dear Mr. S. Harris, Ignore the blob of red in the top left corner. It's jam, not blood, though I don't think I need to tell you the difference. It wasn't your w

"First published in the United States by Greenforge Books in 2011; Published by St. Martin's Griffin as an e-original in October 2013"--Title page verso.

Some recipes are dreamed up in the kitchen. Others are dished up from the dirt. For Andrea Bemis, who owns and operates an organic vegetable farm with her husba

Presents two hundred whole-foods-based recipes that use fresh, seasonal ingredients and emphasize gluten-free options, natural sweeteners, raw foods, beans, and