Additional information
by Julia Shanks (Author), Brett Grohsgal (Author)
"Clear and instructive, its recipes [are] delicious . . . Along with all those wonderful fruits and vegetables, this book belongs in your market tote."--Adam Rapoport, Editor in Chief, Bon Appétit
Farmers' markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, The Farmers' Market Cookbook has the answer to every prospective locavore's perennial question, "What do I do with this?"
Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include:
- Garlic scape vichyssoise
- Potato fennel "risotto"
- Beef roulade with cilantro mojo
- Cantaloupe salsa
Eating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers' Market Cookbook celebrates the small farmer's labor of love with recipes that showcase every crop at its best--essential reading for anyone who wants to appreciate fresh food at its best.
"[Shanks and Grohsgal's] collective wisdom on culinary techniques and fresh produce has helped to create a highly targeted guide with dozens of seasonal recipes that maximize freshness and flavor."--T. W. Barritt, author of Long Island Food: A History from Family Farms & Oysters to Craft Spirits
"In this handy guide/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies."--Boston Herald
Back Jacket
Unlock the culinary mysteries of your farmers market and CSA box
The Farmers Market Cookbook's advice is clear and instructive, its recipes delicious and, most importantly, manageable. Along with all those wonderful fruits and vegetables, this book belongs in your market tote.
-- ADAM RAPOPORT, editor in chief, Bon Appétit
We're increasingly interested in eating locally sourced, seasonal foods, in season, when crops really shine. Farmers markets and community supported agriculture (CSAs) are among the best places to find high-quality, diverse, exciting fruits and vegetables, and eating locally and seasonally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers Market Cookbook is a celebration of the small farmer's labor of love, showing off every crop at its best.
With detailed produce descriptions, storage tips, and preparation techniques, The Farmers Market Cookbook features over 200 simple and delicious recipes ranging from traditional favorites to innovative creations. The Farmers Market Cookbook will help you engage your powers of creativity, learning, and experimentation -- it's the answer to every locavore's perennial question ... "What do I do with this ?"
A book of imaginative and simple recipes for an abundance of vegetables and fruits.
-- The Boston Globe
Just leafing through will inspire you to head out to your local farmers market and start cooking.
-- TARYN PLUMB, Taste of the Seacoast
JULIA SHANKS is a chef and serial entrepreneur. As a chef, she worked in restaurants around the country includingRestaurant Nora in Washington, DC and Chez Henri in Cambridge, developing a taste for fresh, local, and seasonal foods. Today, Julia consults with restaurants, farms, and food producers, helping them maximize profits and streamline revenues. In her tiny urban garden in Cambridge, MA, she harvests vegetables seven months out of the year.
BRETT GROHSGAL has been the chef in nine establishments and cooked in seven others, from New England to Louisiana to California and at sea, and over a twenty-year period. Today, Brett manages Even' Star Organic Farm for great foods, reliable harvests, and for respectful environmental stewardship. Even' Star remains committed to the ideal that life is too short, and farm life too arduous, to ever grow or eat boring foods.
Author Biography
Julia Shanks is a chef, serial entrepreneur and certified pilot whose passion for food preparation began when she was 12 years old and determined to bake, grill and steam her way through the complete set of Time-Life Cookbooks. In her later years, she honed her culinary talents working in restaurants around the country, developing a taste for fresh, local and seasonal foods. Today, Julia consults with restaurants, farms and food producers, helping them maximize profits and streamline revenues. In her tiny, urban garden in Cambridge, MA, she harvests vegetables seven months out of the year.
Brett Grohsgal has dedicated himself to delighting tastebuds from New England to California, working as everything from line cook to executive chef, while developing and sharing his appreciation for artisanal, seasonal foods. As his passion for cooking evolved he began growing his own produce, and in 1996 he and his wife established Even' Star Organic Farm. Even' Star focuses on harvesting crops year-round for restaurants, grocery stores, universities, farmers markets, and the Grohsgals' own successful CSA, while adhering to the highest standards of responsible environmental stewardship. "Life is too short, and farm life too arduous, to ever grow or eat boring foods."
