Seasons Eatings

A new cookbook organized by the seasons brims with wholesome and healthy must-try recipes fans of farm-to-table cuisine will love.

- Michelle Mastro

Farm to table is all about reducing the distance between the farm and your plate. It's a concept that authors Tamara Jo Hicks and Jessica Lynn MacLeod of Feasts on the Farm understand better than others. Their new book out in fall 2025 features over sixty seasonal recipes and stories of sustainable farming from Tomales Farmstead Creamery, a 160-acre goat and sheep dairy and educational farm in Marin County, California, known for its prize-winning artisanal goat and sheep cheeses.

Since 2003, Hicks has served as steward of the farm, along with her husband, David Jablons, and their two daughters. Hicks and MacLeod's new book celebrates all the work that Hicks and her family has done to practice sustainable farming, the importance of seasonal produce and local farmers-like Hicks-and reducing our carbon footprint by shopping local and thinking more critically about seasonality in terms of food choices.

Roast Chicken with Fennel and Olives

"This is a Sunday night staple for our family. All you need to do is a bit of light chopping in the afternoon, the chicken goes into the oven at 5 p.m., and dinner is on the table by 6:45 with plenty of leftovers for the week. And always save the carcass for making stock. The vegetables caramelize in the chicken drippings and become incredibly sweet, while the olives add a salty and creamy bite. We recommend serving with lots of extra sourdough bread for scooping up the roasting pan drippings."

Makes 4 servings.

Ingredients:

2 fennel bulbs, diced