With a mission of supporting a sustainable and just food system, Julia combines her passion for food and business management in her two books. The Farmer’s Office coaches farmers to think like entrepreneurs so they can build financially sustainable businesses. The Farmers Market Cookbook, co-authored with Brett Grohsgal and cited as a reference in Michelle Obama’s American Grown, highlights the joys of local produce; and helps consumers make the most of local farmers’ bounties.
The Farmer’s Office: Tools, Tips and Templates to Successfully Manage a Growing Farm Business
Jonathan R. Jaffe, Vice President/Farm Business Consultant, Farm Credit East
You decided to become a farmer because you love being outside, working the land and making a difference in the way we eat and farm.
And when you decided to become a farmer, you also became an entrepreneur and business person. In order to be ecologically and financially sustainable, you must understand the basics of accounting and bookkeeping, and learn how to manage a growing business.
Author Julia Shanks distills years of teaching and business consulting with farmers into this comprehensive, accessible guide. She covers all aspects of launching, running and growing a successful farm business through effective bookkeeping and business management, providing tools to make managerial decisions, apply for a loan or other financing, and offering general business and strategy advice for growing a business.
Whether you’ve been farming for many years or just getting started, The Farmer’s Office gives you the tools needed to think like an entrepreneur and thoughtfully manage your business for success.
The Farmers Market Cookbook: The Ultimate Guide to Enjoying Fresh, Local, Seasonal Produce
Adam Rapoport, Editor in Chief, Bon Appétit
Farmers markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over 200 flavorful recipes, The Farmers Market Cookbook has the answer to every prospective locavore’s perennial question, “What do I do with this?”
Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include: Garlic scape vichyssoise, Potato fennel “risotto”, Beef roulade with cilantro mojo, and Cantaloupe salsa.
Eating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers Market Cookbook celebrates the small farmer’s labor of love with recipes that showcase every crop at its best—essential reading for anyone who wants to appreciate fresh food at its best.