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

The Simplest Tender Greens

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Chard and Cilantro Soup with Noodle Nests

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Hearty Pungent Greens with Anchovies and Garlic

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Green Herb Soup with Sorrel and Lovage

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Nettle Soup

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Collards with Potatoes

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Lamb's-Quarters with Sonoma Teleme Cheese

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Lasagna with Chard, Ricotta and Walnuts

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Bright Lights Chard Gratin

⭐ 4.0 · 1 review · Page 13

Mustard Greens Braised with Ginger, Cilantro and Rice

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Sauteed Spinach Leaves with Hedgehog Mushrooms

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Oyster Mushrooms with Cumin

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Shredded Salad of Many Greens

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Spaghetti with Overgrown Arugula and Sheep's Milk Ricotta

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Freckles Meets Merlot in Vermont

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Oven-Roasted Treviso Chicory

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Radicchio Seared in the Skillet with Mozzarella

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Pasta with Radicchio, White Beans and Rosemary

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Grilled Sugar Loaf Chicories

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White Pizza with Radicchio, Mushrooms and Gorgonzola Cheese

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Endive and Celeriac Chowder

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Endive on Toast with Gruyere Cheese

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Frisee and Endive Salad with Mint and Pomegranate Seeds

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Roasted Asparagus with Citrus Butter

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Asparagus and Wild Mushroom Bread Pudding

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Asparagus and Artichoke Saute with ToastedBreadcrumbs

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Asparagus Braised with Peas and Spring Onions

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Sauteed Artichokes and Potatoes with Garlic Chives

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Artichokes and Jerusalem Artichokes Braised with Black Lentils

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Elixir of Fresh Peas

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Pea and Spinach Soup with Coconut Milk

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Stir-Fried Snow Peas with Pea Greens

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Pasta with Peas, Fresh Sage and Bread Crumbs

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Fennel and Winter Greens Salad with Mushrooms and Truffle Oil

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Pasta with Golden Fennel

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Fennel Soup with Saffron Dumplings

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Radish Butter for Radish Sandwiches

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Radish Salad with Vella's Dry Jack Cheese

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Shredded Daikon with Scallions and Sesame Seeds

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Rhubarb with Berries and Candied Ginger

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Herb Sugars

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Herb teas or Tisanes

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Herb Vinegars

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Lovage Oil

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Sage Oil

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White Pizza with Sage

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Marjoram Pesto with Capers and Olives

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Salsa Verde withBasil, Cilantro and Mint

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Herb Dumplings for Soups and Ragouts

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Herb Salad

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Red and Golden Beets with Anise Hyssop

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Spring Risotto with Sorrel

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Crostini with Chive-Scented Ricotta

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Scallion Crepes with Stir-Fried Greens

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Leek, Scallion and Fennel Gratin

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Scallion, Potato and Herb Puree

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Whole Wheat Spaghetti with Late-Summer Onions

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Sweet and Sour Onions with Dried Pluots and Rosemary

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Leek and Green Garlic Risotto

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Chicken Breasts and Leeks Poached in an Herb Broth

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Roast Chicken with Herbs under the Skin

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Grilled Lamb Chops with Fresh Oregano and Lemon

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Lamb Shanks Braised with Onions and Rosemary

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Bruce Aidells's Roast Beef with Herb and Garlic Paste

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Braised Broccoli with Olives

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Broccoli and Broccoli Rabe on Bruschetta

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Harriet's Hot Roasted Cauliflower

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Green Cauliflower with Parsley and Green Olives

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Whole Little Cauliflowers with Crispy Bread Crumbs

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Brussels Sprouts with Cauliflower and Mustard-Caper Butter

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A Rough and Ready Turnip Potage

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Market Ragout of Turnips, Kohlrabi and Peas

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Cabbage and Potato Gratin with Sage

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Savoy Cabbage and Fennel with Parsley-Lemon Butter

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Napa Cabbage Salad with Peanuts and Cilantro

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Priest Stranglers (Strozzapreti) with Black Kale, Sage and Potatoes

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Redbor Kale with Red Beans, Cilantro and Feta Cheese

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White Beans with Black Kale and Savoy Cabbage

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Corn and Chanterelle Chowder

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Corn Pudding

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Creamy Corn and Shallots

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Corn Fritters with Aged Cheddar and Arugula

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Corn and Squash Simmered in Coconut Milk with Thai Basil

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Lazy Corn Stew with Taxi and Sun Gold Tomatoes

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Warm Corn Custard with Berries

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Summer Posole with Cilantro Salsa

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Yellow Wax Beans with Lemon Thyme and Yellow Tomatoes

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June Platter Salad of Green Beans, Potatoes and Tuna

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Fava Bean, Herb, and Wax Bean Soup with Fried Pita Bread

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Shelly Beans with Pasta and Sage

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Succotash

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Edamame (Green Soybeans)

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Fresh Green Lima Beans with Scallions and Yogurt

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White Bean and Sage Fritters

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Shell Beans and Summer Vegetables Stewed in their Own Juices

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Chickpea Salad with Coriander and Cumin

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Soupy Pinto or Bolita Beans

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Slow-Cooked This-Sliced Summer Squash Showered with Herbs

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Zephyr Zucchini with Opal Basil, Pine Nuts and Parmigiano Reggiano

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Penne with Green and Gold Zucchini and Ricotta

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Summer Squash and Squash Blossom Risotto

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Zucchini and Cilantro Soup with Chile and Mint

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Cucumber and Pepper Relish

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Cucumber Salad with Chile and Roasted Peanuts

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Short-Term Cucumber-Onion Pickles

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Winter Squash Risotto with Seared Radicchio

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Winter Squash Braised in Pear or Apple Cider

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Spaghetti Squash Gratin with Chanterelles

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Winter Squash "Pancake"with Mozzarella and Sage

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Butternut Squash Rounds with Dates and Pistachios

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Cinderella Pumpkin Soup Baked in the Pumpkin

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Melon Salad with Thai Basil

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Melon in Moscato d'Asti

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Melon and Cucumber Agua Fresca

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Tropical Melon Soup with Coconut Milk

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Watermelon Agua Fresca

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Crostini with Roasted Eggplant and Pine Nut Puree

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Savory Eggplant "Jam" with Cumin and Coriander

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An Eggplant Gratin

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Braised Farmers' Long Eggplant Stuffed with Garlic

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Roasted Eggplant and Chickpea Stew

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Slow-Roasted Tomatoes

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Tomato Juice Sipped through a Lovage Straw

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A Big Tomato Sandwich

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Chilled Sun Gold Soup

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Golden Pepper and Yellow Tomato Soup

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Late-Season Tomato-Vegetable Soup

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Tomato and Avocado Salad withLime-Herb Dressing

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Sauteed Gypsy Peppers

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Green Chile Paste (Zhough)

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Small Roasted Chicken with Cumin-Chile Butter

⭐ 5.0 · 1 review · Page 189

Soft Taco with Roasted Green Chile and Goat Cheese

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A Farmers' Stew

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Ricotta with Roasted Chile and Mint

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Roasted and Stuffed Firecracker Pimientos

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Roasted Peppers and Tomatoes Baked with Herbs and Capers

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Robust End-of-the-Summer Spaghetti

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The Ultimate Root Soup, Borscht

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Three-Beet Caviar with Endive and Goat Cheese

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Beets and Their Greens with Marjoram and Pine Nuts

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Carrot Salad with Parsley, Lovage and Mint

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Carrot Top Soup

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Stir-Fried Carrots and Burdock with Sesame Seeds

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Taste of Spring: Young Root Vegetable Braise

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Sunchoke Bisque with Hazelnut Oil

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Celery Root and Wild Rice Chowder

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Parsnip Galette with Greens

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Parsnip Salad with Walnuts and Dates

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Steamed Potatoes

Page 213

Salt Potatoes with Butter and Herbs

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Potato and Onion Salad with Smoked Albacore

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Rutabaga and Potato Puree

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Parsley Root and Potato Puree

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Soy-Glazed Sweet Potatoes

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Sweet Potatoes Roasted in a Wood Fire

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Sweet Potato Flan with Warm Molasses and Sesame Tuiles

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Braised Root Vegetables with Black Lentils and Red Wine Sauce

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The Boiled Egg

Page 230

Egg Salad with Herbs through the Season

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Fried Eggs with Sizzling Vinegar

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Scrambled Eggs with Roasted Green Chiles and Corn

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Thin Omelets with Saffron and Exotic Herbs

Page 234

Zucchini Frittata with Ricotta and Marjoram

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Nettle Frittata with Green Garlic and Sheep's Milk Ricotta

Page 237

Leek and Sorrel Custards

Page 238

Savory Custard with Caramelized Onions and Smoked Cheese

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Goat's Milk Yogurt with Cilantro and Mint

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Lamb Kebabs Marinated in Yogurt

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Cheese Souffle

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Spinach and Green Garlic Souffle

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Giant Popover with Chanterelles

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Quiche with Smoked Fish, Scallions and Creme Fraiche

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Savory Goat Cheese Tart withLeeks

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Goat's Milk Panna Cotta with Warm Honey

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Warm Ricotta Custard

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Zabaglione with Fruit

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Palm Sugar Meringues with Strawberry Compote

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Strawberry-Passion Fruit Cream Cake

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Strawberry Sorbet

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Black Hawk Raspberry and Rose Geranium Sherbet

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Raspberry Cream Tart

Page 259

Blueberry-Lavender Compote

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Wild Blueberry Preserve

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Greg's Huckleberry Pie

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Warm Berry Compote

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Grapes with New Walnuts and Creme Fraiche

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Concord Grape Tart

Page 267

ConcordGrape Mousse ("Grapette")

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Fresh Grape Juice with Lemon Verbena

Page 269

Figs with Cheese, Pepper and Honey

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Fig Tart with Orange Flower Custard

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Fig Focaccia with Orange-Scented Olive Oil

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Fig and Ginger Jam

Page 275

A Cherry-Almond Loaf Cake

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Apricot-Cherry Crisp

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Mixed Cherry Pie with a Double Crust

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Apricot Custard Tart

Page 288

Apricots Baked in Parchment

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Apricot Nectar

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Apricot-Lavender Refrigerator Jam

Page 291

Sugared Plums for Tarts and a Compote

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Cornmeal Crepes with Plums and Honey Ice Cream

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Cornmeal Crepes

Page 295

Plum Kuchen

Page 297

Noyaux or Bitter Almond Ice Cream

Page 298

Peach Shortcake on Ginger Biscuits

Page 299

White Peaches in Lemon Verbena Syrup

Page 300

Spiced Peaches

Page 301

Apple-Rhubarb Pandowdy

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Apple-Oat Pancakes with Cheddar Cheese

Page 308

Transparent Applesauce with Lemon Thyme

Page 308

Caramelized Apple Tart with Cinnamon Custard

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Apple and Quince Mince

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Winter Mince Tart with a Lattice Crust

Page 314

Turning Quince Poaching Syrup into Ice Cream

Page 315

Spiced Quinces in Syrup

Page 317

Quince Butter

Page 319

Quince Pip Tea for a Sore Throat

Page 319

Rustic Tartof Quinces, Apples and Pears

Page 320

Quince and Goat Cheese Tart

Page 322

Baked Pancake with Pear and Cardamom

Page 323

Pear Sauce for Gingerbread, Ice Cream and Other Deserts

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Pear Upside-Down Spice Cake with Molasses Cream

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Pear-Hazelnut Torte

Page 326

Steamed Persimmon Pudding

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Persimmons with Cream

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Persimmon Tea Cake

Page 330

Fall Fruit Salad with Pomegranate Vinaigrette

Page 331

Blood Orange Jelly

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Blood Orange Salad with Ricotta and Watercress

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Tutti-Frutti Citrus Sorbet

Page 340

Candied Kumquats

Page 341

Meyer Lemon Sauce with Tarragon

Page 341

Candied Citrus Peels for Busy People

Page 342

Limequat and Pummelo Marmalade

Page 344

Citrus Compote with Star Fruit

Page 345

Red Snapper Baked in Parchment with Pummelo and Rosemary

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Avocado and Grapefruit Salad with Pomegranates and Pistachios

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My Standard Avocado Sandwich

Page 348

Avocado and Jicama Salad with Lime Vinaigrette

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Feijoa Bavarian Cream

Page 350

Pummelo and Avocado Salad with Endive and Fennel

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Frozen Subtropical Mousse

Page 352

Passion Fruit Sauce and Syrup

Page 354

Passion Fruit with Cream or Coconut Milk

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Passion Fruit and Pineapple Fool

Page 355

Pineapple in Ginger Syrup withPineapple Sage

Page 355

One-Minute Citrus and Subtropical Salad Plate

Page 356

Prickly Pear Sauce

Page 356

Black Walnut-Banana Cake

Page 363

Hickory Nut Torte with Espresso Cream

Page 365

Hazelnut Crisps

Page 366

Chocolate-Flecked Hazelnut Rusks

Page 368

Rustic Onion Tart with Market Cheese and Walnuts

Page 369

Creamy Walnut Sauce

Page 370

Rustic Almond Truffles with FruitCenters

Page 370

Date, Dried Cherry and Chocolate Nut Torte

Page 371

Date and Orange Salad with Feta Cheese and Pistachios

Page 373

Adult Prune Whip

Page 374

Upside-Down Cake with Mixed Dried Fruits

Page 374

Chicken Thighs, Braised with Dried Fruits, Shallots and Bay

Page 376

Chicken Braised in Red Wine Vinegar

Page 377

Honey Ice Cream

Page 379

Rice Pudding with Honey Meringues

Page 380

Roasted Chestnuts

Page 381

A Basic Vegetable Stock

Page 385

Galette Pastry

Page 386

Pizza Dough

Page 386

Pie Dough

Page 387

Simple Syrup

Page 388

Tart Shell

Page 388

Peeling and Sectioning Citrus Fruit

Page 389

Trimming Artichokes

Page 389

Roasting and Peeling Peppers

Page 390

Fresh Tomato Sauce

Page 391

Garlic Vinaigrette

Page 392

Shallot Vinaigrette

Page 392

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

Deborah Madison

Broadway · 2002 · ISBN 9780767903493