The Farmers Market Cookbook - by Julia Shanks & Brett Grohsgal (Paperback)

About the Book

The Farmers Market Cookbook celebrates small farmers and their labors of love. Packed with produce descriptions, storage tips, preparation techniques, and hundreds of simple but mouthwatering recipes, this guide to seasonal eating unlocks the mysteries of Farmers' Market foods and your CSA box.

Book Synopsis

Unlock the mysteries of your Farmers Market and CSA box with this guide to eating and preserving local, seasonal foods

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.

Julia Shanks has honed her culinary talents working in restaurants around the country, developing a taste for fresh, local and seasonal foods. She consults with restaurants, farms and food producers, helping them maximize profits and streamline revenues through sustainable business practices.

Brett Grohsgal worked as everything from line cook to executive chef while developing and sharing his appreciation for artisanal, seasonal foods. Now he runs Even' Star Organic Farm, growing and harvesting crops year-round for restaurants, grocery stores, universities, farmers markets, and the farm's own successful CSA.

From the Back Cover

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.

About the Author

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."