#Farm To Table

Six Seasons

by Joshua McFadden

Joshua McFadden, chef of Portland's Ava Gene's, organizes vegetable cookery not by ingredient but by the six micro-seasons of produce — early spring, late spring, early summer, midsummer, fall, and winter. The James Beard Award-winning result is a cookbook that teaches you to cook what's actually good right now, with technique that scales from snap pea to winter squash.