The Seasons on Henry's Farm: A Year of Food and Life on an Organic Farm

After reading Brockman's lyrical portrait of a central Illinois sustainable farm, citizens of the Fast Food Nation and Slow Foodies alike will gain a renewed appreciation for a fresh tomato or a fistful of basil. Covering a year on her family's farm, biologist and writer Brockman takes readers through the cycle of farming, transmitting the chill of numb fingers harvesting lettuce and the searing heat of cucumber and tomato harvests, not to mention the meticulous winter seeding and backbreaking weeding that ensure a successful crop. Brockman doesn't pull any punches, from the slaughter and processing of poultry, to the politics of plastic shopping bags at the farmers' market, to harrowing tales of pesticides that will have readers rethinking supermarket peaches. Digressions involving farming methods and quirky residents like Lucky Tom the turkey entertain rather than distract; recipes for fresh corn, pea soup and fried green tomatoes also enhance Brockman's multi-dimensional take on what, in less gifted hands, could have been a pedestrian story. Sure to inspire a trip to the farmers market, and a much deeper appreciation of its bounty, Brockman covers her subject with hard-earned expertise and organic passion.