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

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In Local Flavors, bestselling cookbook author Deborah Madison takes readers along as she explores farmers’ markets across the country, sharing stories, recipes, and dozens of market-inspired menus. Her portraits of markets from Maine to Hawaii showcase the bounty of America’s family farms and reveal the sheer pleasure to be found in shopping for and cooking with local foods.

Deborah Madison follows the seasons in her cross-country journey, beginning with the first tender greens of spring and ending with those foods that keep. Recipes such as Chard and Cilantro Soup with Noodle Nests and Lamb’s-Quarters with Sonoma Teleme Cheese launch the market season, followed by such dishes as an Elixir of Fresh Peas or a Radish Sandwich. Recipes for Whole Little Cauliflowers with Crispy Breadcrumbs and White Beans with Black Kale and Savoy Cabbage illustrate the range of the robust crucifers, while herbs and alliums provide the inspiration for a lively Herb Salad, tisanes, and Sweet and Sour Onions with Dried Pluots and Rosemary.
Deborah Madison challenges the conventional view of what’s seasonal. A Young Root Vegetable Braise celebrates that early crop of delicate roots, while Braised Root Vegetables with Black Lentils and Red Wine Sauce offers an elegant centerpiece dish for the heartier roots of winter.

Superlative fresh eggs, along with handmade cheese, are featured players at the markets everywhere, and here they appear in such simple dishes as Fried Eggs with Sizzling Vinegar and Warm Ricotta Custard featuring fresh whole-milk ricotta. Because organically raised poultry and meats have an increasingly important presence in our farmers’ markets, they are included, too, paired with other market produce that highlights their flavors, as in Roast Chicken with Herbs Under the Skin.

Late summer corn and beans inspire Corn Fritters with Aged Cheddar and Arugula and Shelly Beans with Pasta and Sage. When markets are filled with squashes and melons, tomatoes, peppers, and eggplants, Deborah Madison shows us that they’re perfect ingredients for simple, vibrant dishes, such as Braised Farmers’ Long Eggplant Stuffed with Garlic or Tropical Melon Soup with Coconut Milk. For the happily overwhelmed cook, Platter Salads suggest how to go ahead and use all of the market’s bounty.

Fruits, another vital part of farmers’ markets, are generously featured. Huckleberries, unusual grapes, and figs; stone fruits like plums and peaches; heirloom apples, persimmons; winter citrus and subtropical fruits are all here. Fig Tart with Orange Flower Custard; Peach Shortcake on Ginger Biscuits; a Rustic Tart of Quinces, Apples, and Pears; and a Passion Fruit and Pineapple Compote are just a few of the luscious desserts. And, because the market features more than fresh foods of the moment, recipes based on dried fruits, oils, vinegars, preserves, and other long-keeping foods help the reader continue eating locally once the market season has ended.

By going behind the scenes to speak with the farmers and producers, Deborah Madison connects readers directly with the people who grow their food. Full-color photographs of gorgeous produce, mouthwatering dishes, and evocative scenes from the markets will entice every reader to cook from the farmers’ market as often as possible.

What Customers Say About Local Flavors: Cooking and Eating from America's Farmers' Markets:

Sorry, but I was very disappointed by this book. It is way to general to be used where I live, and thus doesn't inspire me at all.

This is a great book for those who want to incorporate more veggies in thier life style. Third, the recipes are easy and delightful.

First, it is a joy to the eye to look at. I love this book.

I love stories that go with each recipe, I like to know the why as well as the how. The picutes and the colors jump off the pages and warm you up.

Second, I love the writing. I am making a list of what to cook when, we are putting in a full garden and I plan on eating each part of it in season.

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

The recipes here encourage you to use what looks good in whatever quantities are available. I love this book because it helped me to relax in the kitchen. Most of my cooking I learned from prescriptive cookbooks, which works great as long as you buy the specified ingredients and follow the directions exactly. If the chard looks better than the kale in the market, most of the time you can just substitute the chard.For the same reason, this is a great cookbook for vegetable gardeners. The flexible approach and the lovely photographs can help you see inspiring possibilities in whatever odd assortment of produce your garden offers on a given day, beyond the perennial stir-fry and stew.

With some beautiful photographs and lovely farmers market illustrations, Madison does not disappoint with this book, which leads us through the seasons of local produce with recipes as simple as "how to hard boil a pastured egg," and "Honey Ice Cream." Intriguing recipes like "Giant Popover with Chantrelles" and "Nettle Fritatta with Green Garlic and Sheep's Milk Ricotta" highlight the unique delicacies only available in short seasons at farmers markets. Includes nice vignettes about particular farmers markets and particular regional products. Very nice book.

I've had this book for a month now and have cooked out of it maybe 15-20 times since I got it. I'm not sure if these omissions are due to the fact that this is common knowledge among other, better chefs, or whether the book was written hastily without much testing. It also has some wonderful vignettes about different farmers markets the author has visited.Unfortunately, the recipes, as wonderful as they are, are often incomplete. The recipes in this book are amazing. She has creative ways to cook wonderful veggies like fennel, chard and endive, which I would never had thought of using epicurious or allrecipes websites. There are many omissions of the sort I describe above, and I usually have been able to go online to figure out how a "typical" tart is made, or bread pudding, etc.

Answer: put the vegetables on the bottom of the tart shell and pour the egg mixture over it.

I'd say over 3/4 of the recipes have some step missing.

That said, I again must emphasize how amazing the food in here is.

I cook largely with seasonal food from farmers markets, and this book offers creative ways to make great seasonal dishes.

In either case, it's actually been a bit of a headache for me.

For example, when making a tart, she describes how to cook the vegetables, and then how to make the egg mixture, but doesn't describe how to combine them before popping it in the oven.

I'm sure most chefs know how to do this, but I wasn't sure, so I had to go online to figure out how a tart is prepared.

Last night I made an asparagus and mushroom bread pudding which was unlike anything I've ever made before.

I think based on other reviews, I am going to check out her "Vegetarian Cooking for Everyone," which seems like it might be for more novice chefs, and may also have been more thoroughly tested.

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