“A celebration of [fruit] and vegetable treasures… packed with clear, concise recipes, written in a no–nonsense style.” -- Farmers' Weekly
From the Publisher
Farmers’ markets are springing up everywhere. The basic idea—of local farmers selling their own produce—has been enthusiastically embraced by shoppers who value fresh, local produce at a reasonable price. For those of us numbed by supermarket shopping, The Farmers’ Market Cookbook
is a guide to the fruits and vegetables that are available each season. As informative as it is beautiful, the book is packed with simple, delicious recipes: Rainbow Trout with Asian Greens, Roasted Sweet Peppers, Sea Bass Baked in Fennel and Pernod, Butternut Squash Risotto, Broccoli with Chick Peas and Sage, and Blackberry Pie. A former journalist for TIME
magazine, Nina Planck founded London’s Farmers’ Markets in 1999 and now runs a dozen of the city’s markets.