About the Book
Published for San Francisco, California, June 2009; this healthy and refreshing home-cooked recipe book uses goods that can be locally purchased. Roast some yummy harvest vegetables for a delicious side dish or learn to make an all natural, sodium free chicken soup. With more than 100 farm-favourite recipes, from soups to desserts and chicken to seafood, this cookbook will give you every opportunity to indulge in the goodness of the farm.
There are more than 4,500 farmers markets dotting the nation, and more and more eaters are savouring seasonal fruits and vegetables, grass-fed beef, farmstead cheese, and local honey. Communities across the country are celebrating food that is good for the eater, good for the farmer, and good for the planet.
North Bay Farmers Markets Cookbook will help you feel right at home in the local food movement. You’ll be inspired to embrase the seasons, diversify your diet, and to get to know your local farmers with more than 100 farm-fresh recipes. From Glazed Carrots and Apricots to Grilled Lime Marinated Flank Steak with Chipotle Honey Sauce, finished off with Zucchini Cake with Lemon Icing, North Bay Farmers Markets Cookbook will spark your culinary creativity and entice you down to the farmers market to explore what grows in your region.
“How to save the world one recipe at a time? Buy locally and seasonally. There is good reason why local food is the craze these days, why people are craving a deeper connection to their food – whole nutrient-rich food, food with a face, not to mention food that is incomparable when it comes to freshness and flavour. Slowly but surely, we are emerging from an era of American food culture where farmers went unseen and uncelebrated, where food may just as well have been grown in the supermarkets as far as the consumer was concerned, and where there simply weren’t many alternatives to industrialized, highly processed food and, thus, not many opportunities to choose to eat something different. Eaters are seeking food with a sense of authenticity, and local farmers are stepping up to the plate […] to try food that isn’t suffering from jet lag. Compare the locally grown produce at your nearest farmers markets to the shipments of fruits and vegetables that arrive at a produce terminal […] Shopping at farmers markets, participating in community supported agriculture CSA and planting fruits and vegetables in your own backyard are all exciting opportunities to taste what food aspires to be and to reestablish your sense of connection to where your food comes from.“ (taken from North Bay Farmers Markets Cookbook)
I found a huge variety of recipes, all which can be made quite easily with a small amount of ingredients. The soup recipes are particularly appealing to me. I am thinking many of them could be put to use. Any extras or left-overs could be frozen for future use on a night when you are in a hurry. Two excellent recipes that come to mind are the Squash Soup and Leek Soup. Being that this book comes from California, there is a large section for fish and seafood. Since we live in Ontario, you will need to search elsewhere to find a natural source of seafood to use for these recipes. However, there are a lot of practical recipes in this book, which is something that most cookbooks appear to lack. Recipes such as the Happy Cow Meatloaf, Cauliflower with Cheese Sauce and Grandma Olga Jeanne’s Carrot Cake all combine to make a tasty meal for family and impress friends. Just the names alone make it sound extremely delicious!
ZUCCHINI CAKE WITH LEMON ICING
- 1/4 c extra virgin olive oil
- 2 large free-range eggs
- 3/4 c organic granulated sugar
- 1 tsp lemon zest
- 4 T fresh Lemon Juice, divided
- 1/4 c low-fat vanilla yogurt
- 1 1/2 c flour
- 1/2 t baking soda
- 1 t baking powder
- 1/4 t salt
- 1 c shredded zucchini
- 1 c chopped almonds or walnuts
- 1 c powdered sugar
Oven 350 degrees F. Coat an 8″pan lightly with butter.
Whisk oil and eggs in a large bowl. Beat in sugar, zest, 2 T lemon juice and yogurt. Add flour, baking soda, baking powder and salt; mix until combined. Stir in zucchini and nuts. Pour batter into prepared pan. Bake 25 minutes, or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes. Transfer to a cooling rack to cool completely. Stir sugar and 2 T lemon juice in a small bowl until smooth. Pour over cake and spread to edges. Allow a little to trickle over the edge of the cake. Makes 8-10 servings.
For this giveaway, you’ll need to comment on this review. In order to be eligible, please leave your comment and how long you have been a member of the Triple Cord CSA group and what you like the most about it. Winner will be announced June 30th, 2010. Good Luck! All of those who do not win, may purchase their own copy through the following websites:
CONGRATULATIONS APRIL!!! You are the winner of North Bay Farmers Markets Cookbook, thank you to all who participated in the contest.