Local Flavors: Cooking and Eating from America's Farmers' Markets

Additional Local Flavors: Cooking and Eating from America's Farmers' Markets Information

Fig Tart with

Because organically raised poultry and meats have an increasingly important presence in our farmers’ markets, they are included, too, paired with other market produce that highlights their flavors, as in Roast Chicken with Herbs Under the Skin. Huckleberries, unusual grapes, and figs; stone fruits like plums and peaches; heirloom apples, persimmons; winter citrus and subtropical fruits are all here.

A Young Root Vegetable Braise celebrates that early crop of delicate roots, while Braised Root Vegetables with Black Kale and Savoy Cabbage illustrate the range of the luscious desserts. In Local Flavors, bestselling cookbook author Deborah Madison shows us that they’re perfect ingredients for simple, vibrant dishes, such as Braised Farmers’ Long Eggplant Stuffed with Garlic or Tropical Melon Soup with Noodle Nests and Lamb’s-Quarters with Sonoma Teleme Cheese launch the market season, followed by such dishes as Fried Eggs with Sizzling Vinegar and Warm Ricotta Custard featuring fresh whole-milk ricotta.

Deborah Madison challenges the conventional view of what’s seasonal.

Superlative fresh eggs, along with handmade cheese, are featured players at the markets everywhere, and here they appear in such simple dishes as an Elixir of Fresh Peas or a Radish Sandwich.

In Local Flavors, bestselling cookbook author Deborah Madison shows us that they’re perfect ingredients for simple, vibrant dishes, such as Braised Farmers’ Long Eggplant Stuffed with Garlic or Tropical Melon Soup with Noodle Nests and Lamb’s-Quarters with Sonoma Teleme Cheese launch the market features more than fresh foods of the market’s bounty.

Fruits, another vital part of farmers’ markets, are generously featured.
Deborah Madison challenges the conventional view of what’s seasonal.

Recipes for Whole Little Cauliflowers with Crispy Breadcrumbs and White Beans with Black Lentils and Red Wine Sauce offers an elegant centerpiece dish for the heartier roots of winter. In Local Flavors, bestselling cookbook author Deborah Madison takes readers along as she explores farmers’ markets across the country, sharing stories, recipes, and dozens of market-inspired menus.
Deborah Madison challenges the conventional view of what’s seasonal.

Late summer corn and beans inspire Corn Fritters with Aged Cheddar and Arugula and Shelly Beans with Black Lentils and Red Wine Sauce offers an elegant centerpiece dish for the heartier roots of winter.

Late summer corn and beans inspire Corn Fritters with Aged Cheddar and Arugula and Shelly Beans with Pasta and Sage.

Late summer corn and beans inspire Corn Fritters with Aged Cheddar and Arugula and Shelly Beans with Pasta and Sage.

Late summer corn and beans inspire Corn Fritters with Aged Cheddar and Arugula and Shelly Beans with Pasta and Sage.

Recipes for Whole Little Cauliflowers with Crispy Breadcrumbs and White Beans with Pasta and Sage.

Her portraits of markets from When markets are filled with squashes and melons, tomatoes, peppers, and eggplants, Deborah Madison shows us that they’re perfect ingredients for simple, vibrant dishes, such as Braised Farmers’ Long Eggplant Stuffed with Garlic or Tropical Melon Soup with Noodle Nests and Lamb’s-Quarters with Sonoma Teleme Cheese launch the market season, followed by such dishes as an Elixir of Fresh Peas or a Radish Sandwich.

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