As fresh as a basket of just-picked produce-and every bit as appealing-Holly Herrick's Southern Farmers Market Cookbook sprouts in bookstores this month. Chock full of colorful recipes, it's the perfect helpmate for at-home cooks looking to make the most of the Lowcountry's bountiful harvest.
Between farmers and the public, "The link is there, the bond is forged," she says.
"I think it's always been in the South, but, like everywhere, I think for a while we got away from it because so much of our food was packaged, which became a convenient way to shop. Because farmers markets are becoming more prevalent and because people are becoming more aware of why it's important to shop local and seasonal, they're kind of feeding upon each other. I think it's really exciting."
(The Post and Courier
"Holly Herrick dedicates her new cookbook to those who 'nurture, cultivate , and bring forth the priceless gems of the seasons. She aptly pays special tribute to small farmers of the South, 'who achieve all of this with the added burden of a scorching summer sun.'...."Local, fresh and organic are trendy buzzwords, but they're really nothing new, Holly points out. "Our ancestors ate whatever they could catch that day or pick from the field."
(Pat Wilens Southern Living, People & Places
Ever visit your local farmer’s market and find yourself loaded up with an abundance of fresh, yummy, locally grown fruits and veggies, and then find yourself back home looking at it all on your counter top and saying to yourself…”Now what?, now that I have all of this yummy goodness setting here, what can I make with all of it?”. . . This is a book that you’ll find yourself turning to time and time again after your weekend visits to your local farmers market. No more of the “What shall I make with this?” game. Now you’ll have the answer with more than 75 seasonal recipes to help you along the way. As we say in the South…”Ya’ll eat up now!” (Tina Wilson Small Town Living
What make this book a fantastic choice for newbie locavores is the way Holly opens up the world of seasonal eating and farmers markets. She acts as a guide, explaining the importance and benefits of eating local food, giving you tips on what to bring/what not to bring to a farmers market, and providing suggestions on how to stock a pantry that is ready for seasonal cooking. (Leah Loves Local
From the Inside Flap
The time to eat healthy and buy locally has arrived. Buying at farmers markets means getting better, fresh-picked produce that leads to amazing home-cooked meals.
Southern Farmers Market Cookbook teaches how to enjoy shopping at local markets and gives instruction on what to look for and what’s to be expected to make the experience more fulfilling and fun.
More than 75 seasonal recipes show how to take these tasty fresh foods from market to table in mouthwatering ways. Try the crisp Butter Bean and Grape Tomato Brushcetta, the sweet Wild Honey–Glazed Carrots with Mint and Green Onions, the savory Wine-Poached Salmon with Cucumber Crudité Sauce, and the luscious Warm Wild Cherry Carolina Gold Rice Pudding.
While Southern Farmers Market Cookbook features produce grown in South Carolina, North Carolina, Georgia, Alabama, Mississippi, Florida, Kentucky, and Tennessee, many of the same foods can be purchased locally in most areas of the country.
A long-time restaurant critic and features writer for Charleston’s only daily newspaper, the Post and Courier, Holly Herrick has garnered multiple awards for food writing. A graduate of Boston College and recipient of Le Grande Diplomein pastry and cuisine from Le Cordon Bleu in Paris, France, Holly is a certified chef who puts her palate, creativity, and experience to use in manifesting tasty recipes using the freshest produce available throughout the growing season. She lives in Charleston, South Carolina.