Cooking from the Farmers' Market

273 Pages·2010·7.75 MB·English

by  Jodi Liano

farmers
COOKING from the
’
market
Foreword Jennifer Maiser
Recipes Tasha De Serio & Jodi Liano
Photographs Maren Caruso
CONTENTS
Discover The Pleasures of Eating
Seasonally, Organically, and Locally 7
The Farmers’ Market 8
Seasonal Vegetables 12
Seasonal Fruits 14
VEGETABLES
Beans & Peas 19
Cabbages & Other Crucifers 39
Leafy Greens 57
Roots & Tubers 77
Squashes 107
Stalks, Shoots & Bulbs 121
Onions & Cousins 133
Vegetable Fruits 145
Other Vegetables 165
FRUITS
Berries 181
Citrus 195
Melons 213
Stone Fruits 221
Tree Fruits 235
Other Fruits 255
Basic Recipes 262
Techniques 264
Index 266

DISCOVER THE PLEASURES OF EATING
7
SEASONALLY, ORGANICALLY, AND LOCALLY
Today, more and more people are realizing the joys of shopping, cooking, and eating
from the farmers’ market. Straight from the farm, bountiful and colorful displays of
produce make it easy to prepare healthy, flavorful meals using the freshest fruits and
vegetables at the peak of their season.
The benefits of shopping and mingling at your local market are many: meeting the
rancher who brings juicy, organic steaks; sampling the season’s first sweet peaches
or corn; purchasing creamy goat’s cheese from a local cheesemonger for a special
meal; or holding a loaf of still-warm bread fresh from the baker’s oven—each is an
experience that will enable you to eat the best foods available. And as an added
benefit, by choosing seasonal, organic food, you are not only supporting local producers,
you are eating whole foods that are good for your health, and you are guaranteed
that the food you eat is impeccably fresh.
This book will show you delicious ways to use farmers’ market produce for every
course of the meal. The recipes are arranged by fruits or vegetables, and each is
designed to be simple enough for busy home cooks to prepare any time of the week.
Each mouthwatering recipe lets the featured ingredient shine. A salad of small new
potatoes with a piquant mustard vinaigrette, a side dish of fresh beans tossed in olive
oil and lemon, and a homemade strawberry-rhubarb pie elevate ingredients from the
simple to the inspired when the produce was harvested just before you purchased
it at the market. With this book as your guide, you’ll discover that fresh ingredients at
their peak of ripeness require little effort to be transformed into satisfying, nourishing
meals—something to be enjoyed that much more when you sit down to eat.
8
THE FARMERS’ MARKET
t
e
k
r The farmers’ market is becoming the town square of modern times. Not only can you shop there for
a
m
impeccably fresh foods, you can catch up with your friends as you browse; you can introduce your
’
s
r
e children to the pleasures of fresh food; you can ask the apple grower about the best way to cook his
m
r
a prized fruits. In short, regular visits to the farmers’ market help make your whole life more vibrant.
f

e
h
t What’s in Season
than a tomato purchased in January and shipped from
Do you remember the joy of eating cherries as a child? I used a distant grower. As you enjoy a pear so juicy that you have
to anticipate the summer months when sweet, juicy cherries to eat it over the sink, you’ll understand that buying in-season
would be available, and then I’d eat them until I couldn’t produce is a gift to yourself and your family.
possibly eat another. Cherries were a special treat because
An added bonus of eating in-season fruits and vegetables
they came around only once a year, and I knew I’d have to
is that they often cost less than foods that are brought in from
wait an entire year to eat them again.
far away places. When farmers have a generous supply of a
Cooking in concert with the seasons is an age-old idea. particular item, the price is usually very fair, making it a sensible
Before mass transportation, people ate only what was growing way to help manage your food budget.
in gardens, nearby farms, or orchards. Today, however, produce
is transported from all corners of the world. And while these Why Organic
items may appear beautiful, the flavor of out-of-season In the United States, the selling of organic produce is tightly
produce cannot compare with that of fruits or vegetables controlled and regulated. Labeling that certifies organic produce
harvested at their peak. is a great asset for consumers. When you see the certified
Seasonality may initially make you feel like you have to organic label on produce, you can be assured that farmers
deprive yourself, but once you incorporate it into your meal have followed strict guidelines. For example, they do not use
planning, you’ll see that it offers abundance. Blueberry season chemical pesticides and they must grow their produce in soil
gives way to apricot season, which merges into corn season, that has been free from chemical input. This means that all
and on it goes. My menus are constantly changing as they you taste in that just-picked carrot is pure, true, carrot flavor.
reflect the time of year. It’s an exciting way to eat. Additionally, by buying organic produce, you can be assured
that you and your family are protected from harmful chemicals.
Of the many reasons to eat seasonally, one of the best is that
the food simply tastes amazing. As you move toward eating this Some certified organic products can be expensive, so if you
way, you may re-discover the flavors of your childhood. You’ll are watching your wallet, you can prioritize these items by
notice that an in-season tomato is almost a different fruit deciding which ones are the best to buy. Vegetables and
Tips for the Market
BUY SOMETHING NEW
Shopping at a farmers’ market opens your
eyes to new varieties of vegetables and fruits.
Each time you go, don’t be afraid to choose one
or two produce items that you’ve never cooked
with before. This book will show you at least
three delicious ways to prepare them.
BE FLEXIBLE
While you may head to the market with the
outline of a meal and a general list, be ready to
change your plan if the items you need are not
in season. For example, if your recipe calls for
spinach and it’s not at the market that day, but
you see big, beautiful bunches of kale or chard,
snap them up. You can also ask vendors for
cooking suggestions. You’ll find they can be very
knowledgeable about preparing and cooking
their beloved products.
TASTE BEFORE YOU BUY
Many farmers’ market vendors offer samples
of their products and encourage you to taste.
Peaches, for example, can vary from highly
acidic to super sweet. You won’t know what you
prefer until you try what’s available. Sampling
is also a great way to learn more about the
different varieties of produce within a family
or new hybrids or heirlooms that are specially
suited to your climate.
BRING YOUR OWN BAGS
You can lessen your impact on the environment
by bringing your own bags to the market. A
couple of canvas bags, a few plastic produce
bags, and containers for delicate items will help
you to bring all your market treasures home
safely. If you’re not returning home right away,
bring a small ice chest for perishables.