Authored by chefs and farmers Amon and Jenna Muller, part of the second generation of the family, it’s a tribute to one of the most respected organic and regenerative farms in California since 1985. Chapters walk through the fields and seasons, gathering more than 100 recipes, from seasonal pizzas, pastas, and salads,to summer jamming and autumn baking, along with family stories. Local photographer Molly DeCoudreaux brought it all to life with immersive photos of flower fields and farm dogs.  

Bi-Rite feels so lucky to have partnered with Full Belly for several decades, and our friends and farm owners the Mullers kindly agreed to share a recipe with their fans in the city. We beelined for the mini quiches, because we know how excited you get for that sweet and tender spring asparagus. Of course, it’s so good simply steamed, sautéed, or roasted with brown butter, but if you want to take this obsession one step further, try tucking the spears into a buttery crust filled with golden pastured eggs. Mini quiches are pretty enough for a special occasion, with Mother’s Day right around the corner, but also easy enough to make on a lazy weekend morning — especially if you grab premade pie dough from our pastry pros.  

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