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Brooke Jackson is a freelance food writer and recipe consultant based in Marin County, California. Her lifelong passion for cooking and food has carried her into kitchens, restaurants and gardens from coast to coast

An avid promoter of organic foods, Jackson has a penchant for experimenting with locally grown and foraged products. She is a columnist for the Pacific Sun newspaper and a regular contributor to the North Bay Bohemian. Included in her work are recipes that she has researched and developed, accompanied by artfully styled photographs. A favorite source of inspiration for Jackson's recipes is the weekly farmers market in Marin County, where she discovers a wealth of resources for her writing, recipes and photographs.

As a recipe consultant, Jackson has worked with acclaimed chefs in editing and developing recipes for their upcoming cookbooks and magazines. Most recently she worked with Food Network chef Cat Cora on "Classics with a Twist" (published 2010), and was the staff recipe tester for Jewish Living Magazine. Jackson has worked closely with award-winning author Marie Simmons for her James Beard nominated book "Things Cooks Love" (published 2008), as well as "Fig Heaven" (published 2004).

She attended New England Culinary Institute, holds a B.A. from the University of New Mexico and is an active member of the San Francisco Professional Food Society.

Purple asparagus. Credit: Brooke Jackson

Asparagus is one of the quintessential harbingers of spring and, as the piles of it in markets can attest, the season is in full

Mt. Tam cheese from Cowgirl Creamery. Credit: Brooke Jackson

Blessed with a unique terroir and distinctive indigenous cheese varieties, Northern California's organic dairy farmers and cheesemakers are aiming to grow the region's reputation

Bread at Brickmaiden Breads in Point Reyes Station, Calif.. Credit: Brooke Jackson

The chimney top peeks over a fence just off the main street of downtown Point Reyes Station, Calif., wisps of smoke drifting out. The