Full Belly Farm & Kitchen

Recipes and Stories from a Family Farm

by Amon and Jenna Muller

Welcome to Full Belly Farm, one of the most loved and respected organic farms in California. With over 400 acres growing more than 80 crops, Full Belly is a vision of what a sustainable food system could look like. And now, in their debut cookbook, Jenna and Amon Muller, 3rd generation farmers, bring together the knowledge, generosity, and delicious food that has made their farm so beloved. Featuring over 100 seasonal recipes, projects for jamming and preserving, pro tips on managing food waste, and immersive photography. The recipes are flavorful but simple-to-prepare, affordable, and hard working for real families. This is an essential book for anyone who loves farm-to-table cooking, shopping at farmers markets, living with the seasons, and craves inspiration in the kitchen.

This books’s recipes follow seasonal rhythms, highlighting fresh, organic ingredients. Dishes like Corn and Summer Squash Pizza and Vibrant Little Gem Salad embody the warmth and simplicity of California cooking. Learn to minimize food waste with recipes for Late Season Tomato Jam and Peach Leaf Creme Brûlée. The book also includes authoritative essays on regenerative farming, growing up on a family farm, sustainable flower farming, and other important topics, giving readers a deeper sense of connection to the real issues in our food systems.

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Amon and Jenna Muller are among the second-generation owners of Full Belly Farm, in Capay Valley, California. Amon Muller trained at star restaurants like Chez Panisse, Quince, and Coi, and co-runs the farm kitchen at Full Belly Farm. Jenna Muller organizes events at the farm and mediates in the agricultural community. Together, Amon and Jenna founded the Full Belly Farm Kitchen in 2011.