US (CA): Talley Farms releases local food cookbook

California grower Talley Farms announced the release of a new cookbook authored by Brian Talley, president of Talley Farms and Talley Vineyards, entitled Our California Table: Celebrating the Seasons with the Talley Family. The 192-page coffee table-style cookbook ($35, Story Farm) features more than 50 of the Talley family’s favorite recipes and recounts Talley Farms’ trajectory from a modest family farm, established by Brian Talley’s grandfather in 1948, to a leading growing operation.

The cookbook was written, in part, as a labor of love, reflecting on family heritage and the joys of eating and drinking together and, in part, as a strategy to add value to the company’s supply chain by familiarizing retail and foodservice partners with Talley Farms’ story. Our California Table explores the company’s history and unique growing region, and shares family recipes inspired by Talley Farms’ produce.

“Our program and branding is focused on personalizing our growers to the consumer,” said Anthony Totta, director of marketing and business development for Talley Farms. “The cookbook weaves the history of the Talley family farm with enticing recipes and beautiful photography to engage the senses and pique interest in Talley’s farm fresh produce and delicious, creative ways to prepare it.”

The recipes are grouped season to season to showcase the best bounty of each Talley harvest, offering the family’s take on regional classics such as Grilled Chicken with Lemon and Wilted Greens and Honey-Glazed Quail with Grilled Radicchio and Red Onions, as well as family favorites, such as Johnine’s Spinach and Orzo Salad, Chico and Beatriz’s Tostadas with Beans and Cabbage Salsa, and Travis’s Jalapeño Poppers.

“I’m not a professionally trained chef by any stretch of the imagination, but I do come from a family that loves to cook, eat and drink wine,” says Brian Talley. “These are approachable recipes--some old favorites, some new ones--and we are delighted to share them with those who love gathering around the family table as much as we do. I wrote this book to share the special character of the place where I was born and raised.”

Focusing on a wide range of produce, including bell peppers, spinach, Napa cabbage, lemons, avocados and Brussels sprouts, Our California Table emphasizes true farm to table cuisine and wine pairing.

Profits from the sale of Our California Table will benefit the Fund for Vineyard and Farm Workers. Established in 2004 by Talley and his wife, Johnine, the fund provides grants to nonprofit organizations that assist San Luis Obispo County agricultural workers and their families. It has raised more than $600,000 since its inception, with a goal to establish a $1 million endowment so the fund can continue in perpetuity.

Our California Table is available online from Talley Vineyards at www.talleyvineyards.com. A preview of the cookbook is available for viewing here.