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

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

 

 

Excerpt

Greens Wild and Domestic

It's spring, and farmers' markets across the country are beginning to open. Greens are the vegetables that many will start out with. They're what you can count on finding early in the season. And depending on where you live, greens may flourish throughout the duration of the market, or they may disappear as soon as some real heat comes on. Greens like it cool, and some even like it cold. Salad greens are a huge challenge in Phoenix past March, which is just when they're looking great in Santa Monica. They might be diminishing in Sacramento by about June, but in Santa Fe or Londonderry, Vermont, they're with us from start to finish.

A key sign that it's spring isn't only that greens are available but that they have an irrepressible quality. They practically glow. I've picked up bunches of kale that squeak with vitality, spinach and chard that bounce with life. The arugula is nutty, not bitter; chicories have a sweet edge from the last frost of the season. Green potherbs, like sorrel, nettes, and wild spinach, are tender and delicate, and the deep reds of the red lettuces, like Merlot, haven't lost their luster as long as there are those nightly temperature dips. This is also when you might find miner's lettuce, chickweed, and other edible weeds, which, if you haven't tried them, make exciting additions to salads.

This green glory will fade as the season progresses into labored production, when hot days and nights keep plants churning and growing overtime. But for now, everything is leafy at its very best. This, in fact, is one of the prime times for big green salads, now and the fall. Come midsummer, sliced tomatoes and cucumbers will better fill that role.

The Simplest Tender Greens serves 2 to 4

If your greens are tender and not too voluminous for your pan, simply wilt them in a skillet with the water that clings to their leaves after washing, or steam them. Although boiling is usually considered a less nutritious way of cooking vegetables, the more quickly they cook, the fewer nutrients they lose, and tender greens will spend only the briefest time in a big pot of boiling water.

These methods are especially well suited to those quick-cooking greens, such as spinach, young chard, and wild spinach, although tougher greens, like kale, can also be treated this way if simply cooked a bit longer. (For the more assertive greens, like mustard, see the next recipe.) In general, 2 or 3 people can easily consume a pound of greens, for they shrink to nearly nothing.

1 to 2 pounds greens, coarse stems removed

sea salt and freshly ground pepper

olive oil or butter

lemon wedges or vinegar

1. Bring a large pot of water to a boil. While it's heating, wash the greens.

2. Add salt to taste to the water, then plunge the greens in all at once.

Cook just until they're tender, then scoop them into a colander. Leave them

to drain from 2 to 5.

3. Toss the greens with olive oil or butter to taste and season with salt and

pepper. Put them in a bowl or on a platter and serve with lemon wedges or

vinegar. A bit of acid always benefits greens.

Cooking Greens In the Pan: Put greens that have been washed and not dried

in a wide skillet and sprinkle with salt. Cook over high heat until tender from

3 to 5 minutes turning them occasionally with tongs. Lift them out of the pan,

leaving any liquid behind. Toss with butter or oil, taste for salt, season with

pepper, and serve.

From the Hardcover edition.

Product Details

ISBN:
9780767929493
Author:
Madison, Deborah
Publisher:
Broadway Books
Photographer:
Smith, Laurie
Illustrator:
McFarlin, Patrick
Author:
Madison, Deborah
Subject:
Regional & Ethnic - American - General
Subject:
Cookery, american
Subject:
Farmers' markets
Subject:
American - General
Subject:
Seasonal
Subject:
Cooking and Food-US General
Copyright:
Edition Description:
Trade paper
Publication Date:
20080531
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
90 4-COLOR PHOTOS THROUGHOUT
Pages:
432
Dimensions:
9.80x7.97x.86 in. 2.58 lbs.

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Related Subjects

» Cooking and Food » General
» Cooking and Food » Regional and Ethnic » United States » Ethnic
» Cooking and Food » Regional and Ethnic » United States » General
» Cooking and Food » Sustainable Cooking
» Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
» History and Social Science » Politics » General
» Metaphysics » General

Local Flavors: Cooking and Eating from America's Farmers' Markets Used Trade Paper
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$26.00 In Stock
Product details 432 pages Broadway Books - English 9780767929493 Reviews:
"Staff Pick" by ,

Over the years, Deborah Madison has taught us that what is fresh is always better than what is being shipped in. She focuses on this edict in Local Flavors by offering up recipes which make use of seasonal farmers markets. Chapters are deftly arranged by fruit and vegetable families and when they are in season, which leads to great ease in finding the perfect recipe for squash, eggplant, or cantaloupe. The recipes are imaginative, the photography sumptuous, and Madison's enthusiasm for her subject is positively contagious.

"Review" by , "For anyone trying to eat locally and seasonally, Local Flavors is indispensable."
"Synopsis" by , Local Flavors celebrates the glories of the farmers' markets of America in a richly illustrated collection of recipes for a profusion of produce grown coast-to-coast.
"Synopsis" by , In her first book since the bestselling Vegetarian Cooking for Everyone, Madison takes readers along as she visits farmers' markets across the country, and shares recipes and menus using the superlative ingredients she finds there. 350 recipes. Color photos throughout.
"Synopsis" by , First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback.

Deborah Madison celebrates the glories of the farmers markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend.

Local Flavors emphasizes seasonal, regional ingredients found in farmers markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madisons 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping.

Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, Local Flavors is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.

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