Full Description
The moment you step into a farmers market you are enveloped in a swirl of colors, aromas, and sounds-brilliant orange squash, vibrant green beans, glossy eggplant, crimson crab apples, the spicy bouquet of hot and sweet peppers, ripe muskmelons. Tables are bursting with sunflowers, honey, and eggs. To your right, freshly fried doughnuts and steaming coffee; to your left, acoustic guitar and beautiful flowers. But the local market is not just a place to immerse the senses-it is where communities come together and engage in an exchange as old as civilization.
Minnesota's Bounty is a user's guide to shopping and cooking from your local farmers market, and it applies a practical, easy approach to creating a truly seasonal kitchen. Organized alphabetically by type of food, it encourages readers to scrap predetermined recipes and forget the long lists. Instead, shop with an eye for what looks best and what you are hungry for. With more than twenty-five years of firsthand experience and a deep knowledge of Minnesota farmers markets, seasoned cook and food writer Beth Dooley has suggestions and recipes that inspire simple, modern, and healthy meals following an ingredients-first philosophy, helping readers to be more confident and spontaneous both at the market and in the kitchen.
Including a fascinating history of Minnesota farmers markets-with particular focus on the downtown St. Paul and Minneapolis markets-Dooley presents an extraordinary introduction to our markets and the region's sustainably grown fresh foods. From a warming Coconut Curry Winter Squash Soup and Heartland Brisket to a summer's meal of Minted Double Pea Soup, Lamb Burgers with Tzatziki, and Blueberry Lemon Ginger Sorbet, the guiding tenet of Minnesota's Bounty is splendidly uncomplicated: take this book to the market, buy the market's best offerings that day, then come home, cook, and enjoy.
Contents
Contents
Introduction: Hit the Market-Forget the List
To Market, to Market: What to Expect
Fruit
Apples
Apple Mint Salsa
Apple Cranberry Chutney
Apples in Spiced Wine
Apple Oat Bundt Cake with Cider Brandy Glaze
Apricots
Poached Apricots
Apricots Sauteed in Butter
Blueberries
Blueberry Lemon Ginger Sorbet
Breakfast Blueberry Cobbler
Fresh Blueberry Orange Preserves
Cherries
Cherry Clafouti
Simple Sour Cherry Preserves
Tart Cherry Sauce for Grilled or Roasted Pork or Chicken
Drying Fruits and Vegetables
Cranberries
Cranberry Pork Tenderloins
Cranberry Snack Cake
Fresh Cranberry Ginger Salsa
Currants
Currant Hazelnut Cake
Currant Jelly
Grapes
Focaccia with Grapes and Rosemary
Concord Grape Jam
Melons
Spicy Melon Salsa
Melon and Feta Salad in Mint Vinaigrette
Cool Melon Soup
Pears
Pear, Thyme, and Port Preserves
Pear Galette
Gingered Pear and Winter Squash Soup
Quince
Spiced Poached Quince
Raspberries
Arugula and Raspberry Salad in Raspberry Vinaigrette
Raspberry Vinegar
Raspberry Jam
Rhubarb
Rhubarb Pandowdy
Roasted Rhubarb Sauce
Strawberries
Strawberries with Sabayon
Strawberry Crisp
Strawberry Basil and Balsamic Preserves
In the Can
Vegetables
Artichokes
Pan-roasted Artichokes with Lemon and Parmesan
Arugula
Arugula Mint Pesto
Arugula, Roasted Squash, and Feta Salad
Open-faced Grilled Cheese with Arugula
Asparagus
Grilled Asparagus with Shallots and Orange Slices
Fresh Asparagus Soup
Pan-roasted Asparagus
Pickled Asparagus
Beans
Fresh Beans
Heartland Salad Nicoise
Chinese Long Beans
Shell Beans
Spicy Edamame
Fresh Fava Beans and Pasta with Garlic and Prosciutto
Cranberry Bean Winter Squash Stew
Market Bean Soup
Bean Sprouts
Korean Bean Sprout Salad
Beets and Beet Greens
Beets and Beet Greens, North African Style
Pickled Beets and Red Onions
Greek-style Beet and Yogurt Salad
Simple Beet Soup
Bitter Melon
Bitter Melon Stir-fry
Bitter Melon Salad
Bok Choy
Bok Choy and Crispy Tofu
Bok Choy, Radish, and Orange Salad with Cilantro
Broccoli
Roast Broccoli with Red Peppers
Broccolini with Chickpeas and Tomatoes
Broccoli Gribiche
Brussels Sprouts
Caramelized Brussels Sprouts
Pickled Brussels Sprouts
Cabbage
Harvest Cabbage Soup
Asian Slaw
Classic Coleslaw
Spicy Pickled Red Cabbage
Carrots
Gingered Carrot Soup
Caramelized Carrots with Orange Glaze
Carrot Salad with Coriander, Cumin, and Cilantro
Picnic Carrots
Cauliflower
Cauliflower with Indian Spices
Freezing Vegetables and Fruits
Romanesco with Zesty Tomato Sauce
Celeriac (Celery Root)
Celeriac Gratin
Celeriac and Apple Soup
Chard
Chard with Garlic, Craisins, and Sunflower Seeds
Hearty Chard and Chickpea Stew
Chicories
Chicory or Belgian Endive Salad with Apples and GruyÈre
Grilled Radiccio
Collards
Bean and Collard Soup
Corn
Quick Corn Toss
Fresh Corn Soup with Cherry Tomatoes
Cheddar Corn Pudding
Fresh Corn Brule
Old-fashioned Corn Relish
Cucumbers
Cucumber Salad with Feta and Oregano
Cooling Cucumber Yogurt Soup
Cucumber Lemonade
Crunchy Refrigerator Dill Pickles
Eggplant
Babaganoush
Eggplant and Tomato Sandwiches
Fennel
Angel Hair Pasta with Fennel and
