Review: The Farmer's Market Seasonal Cookbook

I was so pleased to see a quote from my review posted on Amazon!

“ What a great idea to shop locally and prepare fresh, green food from market to table. ”

Book Description

Discover why eating healthy meals made from fresh, local ingredients has never been more fun and easy! Join the thousands of Americans that are rediscovering why there is nothing better than purchasing fresh, local ingredients for home cooking.

Local farmer's markets are back and booming. Across the United States consumers are becoming more aware of the positive impact they can have on their local economies, the environment, and their overall health by shopping for food that has been grown right in their own backyard. What's better is that by shopping at farmer's markets you are ten times more likely to pack your bags with colorful fruits and veggies than you are when you shop the non-organic, processed aisles of many big-chain supermarkets.

The Farmer's Market Seasonal Cookbook takes you through all four seasons, showing you just how satisfying and simple farm-to-table cooking can be. With over 50 recipes that span every meal (including dessert!), you will be inspired to start making simple changes in how you shop and prepare food for your family.

Enjoy recipes like:

* Rainbow Chard and Basil Pasta
* Asparagus and Bacon Quiche
* Sweet Corn and Black Bean Tacos
* Nectarine Tartlets
* Slow Cooker Stuffed Cabbage Rolls
* Orrechiette with Turnip Tops
* Mulled Apple Cider
* And so many more!

My Review:

Beautiful food photos, along with simple, easy to make recipes. I love how the book is organized by seasons, too. What a great idea to shop locally and prepare fresh, green food from market to table. For Spring, I recommend Rainbow Chard Basil Pasta. Eggplant Parmesan is good, along with the Watermelon and Quinoa Pear Salad for Summer. I'm looking forward to trying the author's Baked Acorn Squash and Butternut Squash Soup under the Autumn section. Since I have lots of herbs in my garden, I really enjoyed making the Fennel Stuffed Tomatoes and the Rosemary Roasted Potatoes that is provided for the Winter category and enjoyed anytime. This is a great cookbook. You won't be disappointed.

5 stars! Recommend for your Kindle.      

These photos are not from the cookbook but I wandered down to the lower part of our avocado grove and came across this one lonely mushroom. I chuckled to myself because I've always wanted to try to make stuff mushrooms that are store boughten, not my own. Have you ever tried it? Well, here's a recipe from the cookbook, The Farmer's Market Seasonal Cookbook by Karen Pettine and Little Pearl. 

Stuffed Mushrooms

Ingredients

• 2 dozen medium mushrooms, rinsed
• 3/4 cup butter
• 1 small yellow onion, rinsed
• 2 garlic cloves, minced
• 1/2 cup cream cheese, softened
• 4 Tbsp. grated Parmesan
• 2 Tbsp. chopped fresh parsley
• 1 cup herb seasoned breadcrumbs

Directions

1. Preheat oven to 425 degrees
2. Remove stems from mushrooms. Chop enough stems to make 3/4 cup.
3. In a medium saucepan, melt butter.
4. Brush mushroom tops with melted butter. Place mushrooms in oven safe casserole dish top side down and brush insides of mushrooms with butter as well.
5. Add chopped mushroom stems, onion, and garlic to pan with butter. Cook until onion is translucent.
6. Stir in cream cheese, Parmesan cheese, parsley, and breadcrumbs. Mix well.
7. Fill each mushroom cap with approximately 1 tablespoon of the breadcrumb mixture.
8. Bake for 10-15 minutes or until filling is hot.

The Farmer's Market Seasonal Cookbook Cooking Fresh Food Fast While Eating Local and Staying Green

Enjoy!






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