A beautiful representation of our local farms, with recipes from local chefs, including two by Jensen Lorenzen (our founder)! "I love the way Kendra has celebrated the farmers and the beautiful organic food they grow for us. She connects their work to the kitchen and to our tastebuds in a pure and simple way—plus the photos are gorgeous.” —Alice Waters, Chez Panisse & The Edible Schoolyard The cookbook features 196 pages of 60 seasonal recipes and 40 short stories. The recipes are organized by seasons (15 recipes per season) and are sub-divided into five categories: breakfast, light bites, lunch, dinner, and dessert (3 recipes per category). The latter part of the cookbook features short stories, interviews, and profiles of farmers, food artisans, and farm-to-table chefs. In the spirit of a creating a collaborative community-driven cookbook, the majority of the recipes are provided by the food growers and crafters themselves to showcase the true taste of the Central Coast. Participants and contributors include: Artisan, Bautista Farms, Big Sky Cafe, Cal Poly Organic Farm, Domingo Farms, Eclair Bakery, Ember Restaurant, Esther’s Garden, Foremost Wine Co., Good Tides Organic Bistro, Jensen Lorenzen (formerly Chef of the Cass House), Julia’s Juices, Little Red Hen Bread, Los Osos Valley Organics, Luna Red, Mama’s Meatball, Mama’s Preserves, Meze Wine Bar & Bistro, Mt. Olive Organic Farm, Negranti Creamery, Novo Restaurant & Lounge, Old San Luis BBQ Co., PC Cattle Co., Peppercreek Family Farm, Red Barn Farm, Righetti Ranch, Rinconada Dairy, Robin’s Restsaurant, Rutiz Family Farmstand, Sally Loo’s, Scout Coffee Co., Seaside Cafe & Bakery, SLO Creek Farms, SLO Grown Produce, The Spoon Trade, Sweet Pea Bakery, Talley Farms, Thomas Hill Organics, and Y. Hayashi & Sons Farm.