The Farmers Market Cookbook: The Ultimate Guide to Enjoying Fresh, Local, Seasonal Produce

“Clear and instructive, its recipes [are] delicious . . . Along with all those wonderful fruits and vegetables, this book belongs in your market tote.”―Adam Rapoport, Editor in Chief, Bon Appétit

Farmers’ markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, The Farmers’ Market Cookbook has the answer to every prospective locavore’s perennial question, “What do I do with this?”

Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include:

• Garlic scape vichyssoise
• Potato fennel “risotto”
• Beef roulade with cilantro mojo
• Cantaloupe salsa

Eating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers’ Market Cookbook celebrates the small farmer’s labor of love with recipes that showcase every crop at its best―essential reading for anyone who wants to appreciate fresh food at its best.

“[Shanks and Grohsgal’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 of Long Island Food: A History from Family Farms & Oysters to Craft Spirits

“In this handy guide/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies.”―Boston Herald

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.