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Cooking from the Farmers’ Market

All across the country, cooks are savoring the pleasures of shopping at farmers’ markets and local farmstands. One of the newest cookbooks from Williams-Sonoma, Cooking from the Farmers’ Market makes it easy to prepare healthful and delicious meals using peak-of-season produce.

You'll discover creative ways to feature vegetables and fruits in every course of the meal, from appetizers through desserts. Arranged according to type of produce, recipe sections offer a comprehensive guide to over 100 vegetables and fruits, with tips on selecting, storing and preparing your purchases. The book includes more than 245 inspiring recipes, each allowing the ingredients’ fresh flavors to shine.

On a balmy evening, delight dinner party guests with a refreshing salad that combines colorful watermelon radishes and crisp romaine lettuce with a tangy avocado vinaigrette. For the main course, serve grilled black cod fillets with ginger-spiced cucumbers and red onions. A panna cotta made with the season's freshest blueberries makes an irresistible finale to the meal.

When the occasion calls for heartier fare, opt for juicy medallions of pork roasted with hard apple cider, rosemary and sweet figs, which balance the richness of the meat. For a satisfying side dish, serve a wild rice pilaf with a medley of earthy mushrooms, including shiitakes and morels.

You'll also find recipes that make a perfect centerpiece for brunch, lunch or a light supper, including a leek and Gruyère soufflé. A tart prepared with newly harvested English peas, creamy ricotta and fresh herbs captures the essence of spring. Or try a delicious twist on the classic BLT: tartines (open-faced sandwiches) that feature toasted country bread topped with slices of ripe tomato and avocado plus smoky bacon.

To help you make the most of each visit to the farmers’ market, the book offers tips on shopping along with informative charts for buying fruits and vegetables at their peak of flavor. With this book as your guide, you'll see how easy it is to enjoy farm-to-table cooking throughout the year.