IN THE KITCHENS and gardens of Jackson Family Wines, it’s about crafting food with what’s growing in the soil, grazing in the fields, and swimming in the sea—food prepared with a light hand, seasoned with confidence, and served with casual sophistication. Recipes in the book include Spring Vegetable Scafata with Slow-Cooked Egg and Mint, Roast Salmon with Artichoke Barigoule and Sorrel Aioli, Seared Flat Iron Steak with Cherry Tomatoes, Toy Box Peppers, and Spigarello Buttermilk Pie with Peach Jam and Candied Almonds.

In Season, you’ll find more than 80 fail-proof recipes, plus tips on growing, shopping, cooking, and wine-pairing, recommendations for companion wines and spirits, and their passion for the wine country and the history of their lush surroundings.