ALABAMA CHANIN – THE BROAD FORK

THE BROAD FORK

In his last cookbook, A New Turn in the South, Hugh Acheson won us over with his focus on community, sustainability, and organic products. We so agree with his “Message About Community” in that book that we refer to it often in conversations about our own work and how to set standards for what is important in our work:

“My mantra is this: local first, sustainable second, organic third. Local has impact and impact produces change. Change is the process of making the farming sustainable, and once sustainable, the next step is certified organically grown.

The demand for immediate and complete change by some food advocates is one that just is not feasible for most farmers and one that the average consumer cannot yet afford. Small steps will win this race and those first small steps are about your local sphere. The small steps that you take as a consumer are multifold: Shop at your farmer’s market, buy local crafts and art, frequent local independent restaurants, buy locally roasted coffee, buy native plants, learn how to garden, don’t eat overly processed foods, know the person who raises your eggs. This has nothing to do with a political stance and everything to do with a community stance. I am not a fanatic, just a believer. I believe in the place we live and in finding ways to make it great every day. I am endlessly enamored of my local sphere, my community.”

A New Turn in the South was a great marriage of the practical + the anecdotal + the delicious that we were delighted to receive his most recent cookbook, The Broad Fork: Recipes for the Wide World of Vegetables and Fruits. This cookbook (along with A New Turn in the South) was photographed by our dear friend, Rinne Allen—who is also a frequent collaborator of Acheson’s.

ALABAMA CHANIN – THE BROAD FORK

The Broad Fork maintains Acheson’s relatable tone with the same goal of making good food unintimidating. The idea for this most recent cookbook was hatched at a CSA (Community Supported Agriculture) produce pickup, when a neighbor stopped Hugh for advice on how to use some of the lesser-known vegetables in that month’s box. Or, as Hugh remembers it, “What the hell do I do with kohlrabi?”

If, like us, you’ve ever subscribed to a CSA you know that your box of produce can be filled with surprising, unfamiliar, or an overabundance of one or more vegetables. Some days you get a sort-of veggie anxiety, thinking: what is the best way to use celery root? Or how am I ever going to eat all of this squash? This cookbook is perfectly aligned for those committed to using fresh produce, whether from a CSA, a local farmer’s market, or the grocery store. There are (seriously) about 200 recipes included focusing on around 50 ingredients, broken down by season and by vegetable—which helps you assess your vegetable haul and make a plan for the week’s meals. This cookbook is nothing if not comprehensible and relatable.

ALABAMA CHANIN – THE BROAD FORK

Just as she did with A New Turn in the South, Rinne blends her style with Acheson’s, using his handwriting in the photographs and design to make the book feel more handmade and relatable. Most of the recipes are accompanied by her stunning full-color photographs that make us want to head to the farmer’s market ASAP.

You can find a copy of Hugh Acheson’s The Broad Fork: Recipes for the Wide World of Vegetables and Fruits in our Holiday Shop.

ALABAMA CHANIN – THE BROAD FORK

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