Cooking from the Farmers' Market PDF
Preview Cooking from the Farmers' Market
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.
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