Cooking from the Farmers' Market

Cooking from the Farmers' Market It doesn't have to be difficult to follow the well-known maxim "Eat Seasonally, Locally, and Organically." Eating more fresh produce is also not a good idea. WS-Sonoma For today's busy home cook, both ideas are easily attainable with Cooking from the Farmers' Market. WS-Sonoma Cooking from the Farmers' Market will demonstrate how simple and fulfilling it is to prepare "farm-to-table" meals at home. All of the meal's courses are covered in the recipes, including delectable appetizers like crispy bruschetta with spicy broccoli rabe, creamy cauliflower soup, or lemony mixed bean salad; main courses like rich tomato and mozzarella tart or juicy pork tenderloin topped with tart rhubarb chutney; and desserts like tender cornmeal shortcake topped with fragrant strawberries or luscious sour cherry pie. This indispensable reference to produce explains how to recognize, pick, and cook more than 100 different kinds of fresh fruits and vegetables from the market. It also includes more than 245 recipes, one for every item. Snacking at the farmers' market is only three steps away: shop for what’s fresh; cook with inspiration from these pages; and eat the delicious results.