This companion cookbook to the Channel 9 series takes the viewer/ reader from the farm to the TV-studio kitchen, from your local market to the home kitchen. The first season had shows with 12 chefs from across the country, including Johnathan Sundstrom and Tom Douglas of Seattle. The chefs paired with a local produceran organic farmer, a forager, a rancher who raises grasslands beefand went to work. (A second season is being shot as this appears.)

Now, you’re thinking: “Sure, I grow my own tomatoes, and I love cooking with fresh, organic produce, but I don’t think I’m really up to making wild boar ravioli with chanterelle mushrooms and wild huckleberries.’ ” That’s not a problem: The recipe does not say: First, capture a wild boar.” In fact, it says “if wild boar is not available, you could easily substitute pork, sausage, chicken, or vegetables.”

These recipes are for folks who live “close to the land,” as Sundstrom says, and you don’t need to watch the show to enjoy and use the book. Dishes range from simple (Pommery potato salad or sweet potato soup) to the cooking-for-a-significant-other (oven-roasted rockfish with three-colored peppers and baby potatoes . . . baby!) to spectacular (flaming apple skillet tart). And check out the consumer guide in the back of the book, with info on organics, sustainable agriculture and family farms, selecting and storing produce, and composting.Cheds A’Field makes it all simple: Tune in, watch, cook, enjoy.