Cooking and Eating From America's Farmers' Markets
Deborah Madison

Taken from Front Flap:
"In [this book], 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."

Contents:

• Greens Wild and Domestic
• A Cool-Weather Miscellany
• Herbs and Alliums
• Cabbages, Kale, and Other Crucifers
• Corn and Beans
• Vining Fruits and Vegetables
• The Vegetable Fruits of Summer: Eggplants, Tomatoes, and Peppers
• Roots and Tubers
• Eggs and Cheese at the Market
• Small Tender Fruits: Berries, Grapes, and Figs
• Stone Fruits: The Warm Heart of Summer
• Mid-to-Late-Season Fruits: Pomes and Persimmons
• Winter Fruits: Citrus and Subtropicals
• The Foods that Keep
• Basics