James Beard Award-winning chef and all-around food hero Hugh Acheson’s new cookbook, The Broad Fork, is inspired by the questions asked at farmers’ markets. Acheson demystifies varietals and underused veggies with in-depth analyses, seasonal recipes and other forms of fruit and vegetable-forward culinary encouragement. So why cantaloupe soup? Well, can you think of a better vehicle for succulent crabmeat?

Reprinted with permission from The Broad Fork