The Farm to Table Cookbook: The Art of Eating Locally by Ivy Manning contains fresh, seasonal recipes inspired by (and useful for) farmers market shopping, CSA shares, and kitchen gardens.
Most of the recipes keep things fairly simple, with a few snazzier numbers from Portland, Oregon-area chefs thrown in for good measure. While many of the book's offerings will be familiar to anyone versed in ingredient-driven cooking (tomato bread salad, winter squash risotto with sage, celery root mashed potatoes), there are just enough twists on the classic (peaches poached in lavender syrup, hazelnut polenta cake, clam and smoked salmon chowder) and kickers (petrale sole with smoked mussels hash and horseradish vinaigrette!) in the mix to keep things interesting and give even practiced farmers market cooks some fresh inspiration.
The primers, meet the producer essays, and tips scattered throughout The Farm to Table Cookbook make it fun to thumb through and actually read – a welcome factor to any cookbook collector.
Get local eating tips from The Farm to Table Cookbook author, Ivy Manning.
