Everyday and Sunday

'What we like most is to produce foods ourselves from start to finish – from farm to table, the Riverford way. Food should tell a story and, because we know what it is, we can tell you.' Riverford Farm was started by Guy Watson in 1985 with the three acres of land owned by his family in Staverton, South Devon. Within two years Guy had dedicated the entire area to organic farming and now Riverford is one of the country's largest independent growers, as certified the Soil Association. This leap came when Guy began to deliver his produce to local shops, including those owned by his brother. Eventually, word spread and an incredibly successful box scheme was set up, in which local distributors were incorporated to provide home delivery, with all the boxes packed at Riverford Farm. Continuing on from the success of the first Riverford Farm Cook Book and the popularity of the Riverford Organic Vegetables website, this book will be an accessible guide to help readers get the most out of their box all year round. Guy Watson and Jane Baxter, head chef of Riverford's Field Kitchen, share useful advice on seasonal variations and simple, delicious recipes, with the must-have guide handily organised into months to allow the reader to enjoy it froim January to December. Not only is this a brilliant guide for moving produce from the field to the kitchen, but it is also a celebration of healthy, local and organic food.

About the Author :
Guy Watson began farming organically at Riverford in 1985 on three acres of the Watson family farm in South Devon, eventually moving into local shops, which soon morphed into a groundbreaking home delivery box system. With regional sister farms sprouting up, they have now become one of the country's largest independent growers and deliver around 47,000 boxes a week to homes around the UK. Jane Baxter has been head chef at Riverford's farm restaurant, the Field Kitchen, since 2005. Jane trained in Dartmouth at the Carved Angel with Joyce Molyneux, before moving on to the River Cafe in London. Subsequent years of travelling and cooking her way around the Southern hemisphere have greatly influenced her cooking style.

Review :
'I like Riverford's fruit and vegetables, I like their recipes, and I like their philosophy. This is a super book' Hugh Fearnley-Whittingstall 'A cookbook with passion' BBC Good Food Magazine 'A welcome alternative to the very much larger supermarket chains' Telegraph Magazine 'Full of scrumptious recipes that make the most out of the produce'The Sunday Times 'This book is packed with cracking recipes which should prove invaluable to anybody who cooks according to the seasons, whether it's using produce from a box scheme, a farmers' market or their own allotment' BBC Country File Magazine 'The recipes are practical, the tips are invaluable and the writing impeccable...this is what British cooking should be, and could be, all about' Bath Life