“You know how you go to the farmers market and you buy all sorts of amazing produce but never know what to do with it all when you get home? Well, this book is what. Its advice is clear and instructive, its recipes delicious and, most importantly, manageable. Along with all those wonderful fruits and vegetables, this book belongs in your market tote.”
— Adam Rapoport, Editor in Chief, Bon Appétit
“In this handy guide/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies.”
— Mat Schaffer, The Boston Herald
“A book of imaginative and simple recipes for an abundance of vegetables and fruits.”
— Omar Sacirby, The Boston Globe
“Just leafing through will inspire you to head out to your local farmers market and start cooking.”
— Taryn Plumb, Taste of the Seacoast
“[Shanks and Grosgahl’s] collective wisdom on culinary techniques and fresh produce has helped to create a highly targeted guide with dozens of seasonal recipes that maximize freshness and flavor.”
— T. W. Barritt, author, Long Island Food: A History from Family Farms & Oysters to Craft Spirits
“Really, really, really fantastic! [The Farmers Market Cookbook] offers cooking tips, how to store [the produce] and how to use it right.”
— Annie B. Copps, chef, writer and cooking teacher
“I love farmers markets, and often pick up quantities of fruit and vegetables just because they look so good — and then am left wondering what to do with them. [This book] solves this problem, with lots and lots of tempting recipes that are creative without being overly complicated.”
— Lisë Stern, author, Culinary Tea
“The recipes are easy to follow and a great beginning for the new cook or a great launching platform for the experienced or adventurous cook. Great recipes enhance the fantastic quality of the produce I receive from my CSA each week.”
— Mary U., Lusby, MD
“Even though I’ve been cooking all my life and have a collection of literally hundreds of cookbooks, using this cookbook has gotten our whole family even more invested in participating in the CSA program….t’s like a “how to” manual for being a CSA member…what to do when it’s just me and that box in the kitchen at dinnertime.”
— Ruth K.
“I highly recommend this [cookbook] to help CSA members make the best use of the seasonal vegetables available from their farmers. Thanks for providing the cookbook for us.”
— Kathryn P., Washington, DC
“You know how you go to the farmers market and you buy all sorts of amazing produce but never know what to do with it all when you get home? Well, this book is what. Its advice is clear and instructive, its recipes delicious and, most importantly, manageable. Along with all those wonderful fruits and vegetables, this book belongs in your market tote.”
― Adam Rapoport, Editor in Chief, Bon Appétit
“In this handy guide/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies.”
― Mat Schaffer, The Boston Herald
“A book of imaginative and simple recipes for an abundance of vegetables and fruits.”
― Omar Sacirby, The Boston Globe
“Just leafing through will inspire you to head out to your local farmers market and start cooking.”
― Taryn Plumb, Taste of the Seacoast
“[Shanks and Grosgahl’s] collective wisdom on culinary techniques and fresh produce has helped to create a highly targeted guide with dozens of seasonal recipes that maximize freshness and flavor.”
― T. W. Barritt, author, Long Island Food: A History from Family Farms & Oysters to Craft Spirits
“Really, really, really fantastic! [The Farmers Market Cookbook] offers cooking tips, how to store [the produce] and how to use it right.”
― Annie B. Copps, chef, writer and cooking teacher
“I love farmers markets, and often pick up quantities of fruit and vegetables just because they look so good ― and then am left wondering what to do with them. [This book] solves this problem, with lots and lots of tempting recipes that are creative without being overly complicated.”
― Lisë Stern, author, Culinary Tea
“The recipes are easy to follow and a great beginning for the new cook or a great launching platform for the experienced or adventurous cook. Great recipes enhance the fantastic quality of the produce I receive from my CSA each week.”
― Mary U., Lusby, MD
“Even though I’ve been cooking all my life and have a collection of literally hundreds of cookbooks, using this cookbook has gotten our whole family even more invested in participating in the CSA program….t’s like a “how to” manual for being a CSA member…what to do when it’s just me and that box in the kitchen at dinnertime.”
― Ruth K.
“I highly recommend this [cookbook] to help CSA members make the best use of the seasonal vegetables available from their farmers. Thanks for providing the cookbook for us.”
― Kathryn P., Washington, DC
Book Description
Unlock the mysteries of your Farmers Market and CSA box with this guide to eating and preserving local, seasonal foods
From the Back Cover
Unlock the culinary mysteries of your farmers market and CSA box
The Farmers Market Cookbook’s advice is clear and instructive, its recipes delicious and, most importantly, manageable. Along with all those wonderful fruits and vegetables, this book belongs in your market tote.
― ADAM RAPOPORT, editor in chief, Bon Appétit
We’re increasingly interested in eating locally sourced, seasonal foods, in season, when crops really shine. Farmers markets and community supported agriculture (CSAs) are among the best places to find high-quality, diverse, exciting fruits and vegetables, and eating locally and seasonally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers Market Cookbook is a celebration of the small farmer’s labor of love, showing off every crop at its best.
With detailed produce descriptions, storage tips, and preparation techniques, The Farmers Market Cookbook features over 200 simple and delicious recipes ranging from traditional favorites to innovative creations. The Farmers Market Cookbook will help you engage your powers of creativity, learning, and experimentation ― it’s the answer to every locavore’s perennial question … “What do I do with this ?”
A book of imaginative and simple recipes for an abundance of vegetables and fruits.
― The Boston Globe
Just leafing through will inspire you to head out to your local farmers market and start cooking.
― TARYN PLUMB, Taste of the Seacoast
JULIA SHANKS is a chef and serial entrepreneur. As a chef, she worked in restaurants around the country includingRestaurant Nora in Washington, DC and Chez Henri in Cambridge, developing a taste for fresh, local, and seasonal foods. Today, Julia consults with restaurants, farms, and food producers, helping them maximize profits and streamline revenues. In her tiny urban garden in Cambridge, MA, she harvests vegetables seven months out of the year.
BRETT GROHSGAL has been the chef in nine establishments and cooked in seven others, from New England to Louisiana to California and at sea, and over a twenty-year period. Today, Brett manages Even’ Star Organic Farm for great foods, reliable harvests, and for respectful environmental stewardship. Even’ Star remains committed to the ideal that life is too short, and farm life too arduous, to ever grow or eat boring foods.
About the Author
Julia Shanks is a chef, entrepreneur, and business consultant who provides business assistance and coaching to new and established farm and food entrepreneurs. She has an MBA in entrepreneurship and is co-author of The Farmers Market Cookbook. She lives in Cambridge, MA.
Brett Grohsgal worked as everything from line cook to executive chef while developing and sharing his appreciation for artisanal, seasonal foods. Now he runs Even’ Star Organic Farm, growing and harvesting crops year-round for restaurants, grocery stores, universities, farmers markets, and the farm’s own successful CSA.
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