“Springtime lingers in this simple, approachable book…” – Florence Fabricant - The New York Times“Elisa Spungen Bildner and Robert Bildner’s stories/cookbook is a timely contribution and a response to our needs and concerns at this particular moment.” – Lisa Green - Rural Intelligence“An uplifting celebration of the passionate people who keep agriculture alive in the Berkshires … you’ll be well-stocked with ideas for making the most of your farmers’ market haul.” – Danny Meyer, Founder and CEO, Union Square Hospitality Group; author of Setting the Table“A stirring collection of stories of farmers and chefs—an idyllic place at the forefront of the farm-to-table movement.” – Paul Freedman, food historian and author of Ten Restaurants That Changed America“Each recipe radiates the distinct agricultural landscape, ecology, and communities of the Berkshires … an alluring and uncompromising defense of the local.” – Mark Bomford, Director, Yale Sustainable Food Program

Elisa Spungen Bildner has lived in the Berkshires for more than 40 years. A former lawyer with experience in the local food industry, Elisa also worked as a journalist and professionally trained chef.

Robert Bildner is a former lawyer who grew up in a food family and went on to found several food companies that helped local farmers bring product to market. He photographed the farms and restaurants in this book. Elisa and Rob have lived in the Berkshires for more than 40 years.

Brian Alberg, former executive chef of the Red Lion Inn, is the chef and co-owner of the Break Room restaurant at Greylock Works.