Fresh from the Farmers' Market: Year-Round Recipes for the Pick of the Crop
Language: English
Pages: 208
ISBN: B005RDJTE8
Format: PDF / Kindle (mobi) / ePub
Sporting a gorgeous new cover, Fresh From the Farmers' Market just got a little fresher. With more home cooks falling in love with the unbeatable flavor of farm-fresh fruits and vegetables, there has never been a better time to serve fruits and vegetables at mealtime. This wonderfully useful cookbook is a celebration of market bounty with luscious color photographs and more than 75 mouthwatering recipes. Each delicious soup, salad, entre, and dessert makes the most of the season's best. Janet Fletcher guides shoppers through the market, sharing tips on selection and storage as well as advice from the farmers themselves, so readers can turn peak-season produce into delicious eating, year-round.
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has yet to form a bulb, green garlic has a delicate flavor that is easily overpowered. To appreciate its character, you have to use a lot of it and take care 1 ⁄ 4 CUP OLIVE OIL not to mask it with other strong tastes. In this beauti3 CUPS THINLY SLICED GREEN GARful pea soup, inspired by a recipe in Carol Field’s LIC , WHITE AND PALE GREEN PARTS The Italian Baker, green garlic is a subtle but essential ONLY presence. 3 CUPS SHELLED ENGLISH PEAS (FROM ABOUT 3 POUNDS UNSHELLED PEAS) 4 CUPS HOMEMADE
radicchio beautifies Italian markets from September through March. “The undisputed king of the winter table,” one Italian writer calls it. 129 116-163-Autumn-FarmFresh_116-163 Autumn-FarmFresh 8/26/11 9:03 AM Page 130 At last, radicchio is becoming more available in this country, spurred no doubt by the American passion for Italian food. And gradually, American farmers are discovering where radicchio performs best. This stunningly beautiful member of the chicory family prefers to mature in
pieces. 2 TABLESPOONS THINLY SLICED FRESH CHIVES, OPTIONAL If using bottled chestnuts, inspect them and remove any skin still clinging to them. Chop coarsely. Melt butter in a large pot over moderately low heat. Add onion and saute until soft and sweet, about 10 minutes. Add sweet potatoes, chestnuts and thyme. Season with salt and pepper. Cook, stirring occa- serves 4 sionally, for about 5 minutes, then add 2 cups chicken broth and 2 cups water. Cover, adjust heat to maintain a simmer and
sturdy, crinkly blue-green leaves and tough round ribs. Red Russian kale has a flatter blue-green leaf that turns purplish red and quite sweet in cold weather. C o l l a r d s Thick, flat, leathery, almost fanlike blue-green leaves are attached to hard round stems. Its flavor is strong and earthy. C h a r d Perhaps the chard most familiar to shoppers has thick, wide cream-colored ribs and elongated, veined dark green leaves. Other varieties have red ribs and red-veined green leaves or even
direct farmer-to-consumer marketing and alternatives to pesticides. The Public Market Collaborative A Program of Project for Public Spaces, Inc. 153 Waverly Place New York, NY 10014 212-620-5660 Founded in 1987, the Collaborative helps establish and preserve public markets by providing technical assistance and educational programs in market development, design and operation. It also sponsors national conferences on public markets. Public Market Partners 5454 Palisade Avenue Bronx, NY 10471