The Farmers' Market Cookbook

by Nina Planck, Nigel Slater (Foreword by)

Overview

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.

Product Details

ISBN-13:	9781938120701
Publisher:	Diversion Books
Publication date:	09/01/2018
Sold by:	Barnes & Noble
Format:	eBook
Pages:	224
File size:	18 MB
Note:	This product may take a few minutes to download.

About the Author

Born in Buffalo in 1971, Nina Planck was raised on her family’s farm in Virginia and grew up eating simple, real food. At age nine, she sold produce at roadside stands until the first proper farmers’ market opened nearby in 1980, neatly turning a money-losing farm into a profitable one. In 1999, Nina opened the first farmers’ markets in London and today her company runs two-dozen popular year-round markets. Chef Loyd Grossman called her market in Marylebone one of the World’s Best. In New York City, Planck was director of the famous Greenmarkets. In Washington, DC, she founded and sold the Mount Pleasant Farmers’ Market. Planck is the author of Real Food: What to Eat and Why and Real Food for Mother and Baby. She lives in New York City and Stockton, New Jersey, with her husband Rob Kaufelt, a cheese monger, and their three children.

Table of Contents

	Foreword	6
	Wheatland, Virginia	7
	The Farmers' Market	10
	How to Use this Book	18
	Apples	20
	Asian Greens	26
	Asparagus	32
	Aubergine	36
	Beans	40
	Beetroot & Swiss Chard	46
	Blueberries	52
	Broccoli & Cauliflower	58
	Cabbage, Cavolo Nero & Brussels Sprouts	64
	Carrots	70
	Celery & Celeriac	76
	Courgettes & Summer Squash	80
	Cucumbers	86
	Currants & Gooseberries	90
	Fennel	96
	Garlic & Onions	102
	Herbs	110
	Leeks	120
	Mushrooms	126
	Parsnips	130
	Pears	136
	Peas	142
	Peppers	148
	Plums	156
	Potatoes	160
	Pumpkins & Winter Squash	166
	Raspberries & Blackberries	172
	Rhubarb	180
	Salad Leaves	184
	Spinach	190
	Strawberries	194
	Swede, Turnips & Kohlrabi	200
	Sweetcorn	204
	Tomatoes	208
	Basic Recipes	218
	What's in Season?	220
	Weights & Measures	221
	Index	222

Editorial Reviews

A celebration of [fruit] and vegetable treasures… packed with clear, concise recipes, written in a no–nonsense style.

Farmers' Weekly