When Ian Knauer was a cook in the Gourmet test kitchen, he quickly became known for recipes so stupendously good that they turned the heads of the countrya??s top food editorsa??effortless combinations that made the best of seasonal produce or treats from the Pennsylvania farm that has been in his family since the eighteenth century.In The Farm, Knauer brings his creations to your kitchen. From Cold-Spring-Night Asparagus Soup to Brick Chicken with Corn and Basil Salad, the 150 recipes in this book will help you make the most of your market, garden, or CSA. They are fresh, modern spins on American classics, with ingredients anyone can obtain. Each one is simple, distinctive, and satisfying, getting the best food to the table in the least amount of time. They are both homey and sophisticated.Youa??ll find recipes that incorporate all parts of the vegetable, like Pasta with Radishes and Blue Cheese, which incorporates the radish leaves as well as the root, and spritely Swiss Chard...