The certified organic, 400-acre farm in the Capay Valley is one of Northern California’s most beloved.

Full Belly Farm draws crowds at its stands at Bay Area farmers markets, and its produce stars on a legion of restaurant menus.

Established in 1985, it grows more than 80 different crops, including all manner of veggies, fruits, nuts, herbs, and flowers. It also raises chickens, sheep, goats, and cows. It offers farm tours, school visits, and popular events that include farm dinners and pizza nights.

Now comes its newest offering: “Full Belly Farm & Kitchen” (Hardie Grant).

Its first cookbook, of which I received a review copy, was written by Amon and Jenna Muller, who are part of the farm’s second-generation owners. Amon Muller, who runs the farm kitchen, trained at legendary Bay Area restaurants, Chez Panisse, Quince, and Coi. Jenna Muller organizes the farm events.

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