Generations ago, most of the food on our tables came from home gardens and local markets. Today, the average supermarket food travels more than 1,000 miles to reach us - a fact that's not healthy for our communities, our land or us. This cookbook is packed with 1,600 recipes designed to help you consume whole foods when they're fresh and in season. When the tomatoes are ripe, flip to the "Summer" section and make Fresh Tomato and Basil Pasta. In "Fall," try Kale Potato Soup or Baked Squash with Apples. The third cookbook in the World Community Cookbook Series. (The previous two were More-with-Less and Extending the Table.) Lind and Hockman-Wert, 6 3/4"x9", 352 pp.