Minnesota's Bounty: The Farmers Market Cookbook

Overview

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 ...

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Overview

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.

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Editorial Reviews

Publishers Weekly
Dooley’s enthusiasm for the agricultural bounty of Minnesota is once again championed in her latest cookbook. The Twin Cities television and newspaper food journalist and author assembles a practical guide to the region’s farmers markets for both shopper and chef. Minneapolis and St. Paul’s open market (the oldest continuous farmers market in the nation) is, for Dooley, a classroom for teaching the value of sustainable agriculture. Inspired by the wealth of produce available due to the explosion of local agricultural practices in the area, Dooley promotes an “ingredients-first philosophy” in both the marketplace and kitchen. Photos of colorful melons, peppers, and greens recreate the immediacy of shopping for fresh produce at the open market. To get the most from seasonal produce as well as creative culinary options, Dooley advocates grazing the tables of food artisans and growers. Nearly 200 recipes (organized by fruits, vegetables, cheese, grains, meat, fish, and eggs) focus on vegetable dishes. “Farmers Market Menus” include Midsummer at the Grill with chèvre, lamb chops, and farro salad; a harvest feast menu prepares gingered pear and winter squash soup, spare ribs, and oaty apple bundt cake with cider and brandy glaze. There is a guide to pepper varieties, a “Market Essentials” list, “Quick Ideas,” and “Cook’s Notes” sections. From Minnesota’s bounty to your table, seasonal hand-selected local produce is at the heart of these simple dishes from the heartland. (May)
From the Publisher

"Beth Dooley has written much more than a cookbook. This valuable resource and guide to Minnesota’s farmers markets is sure to inspire and nourish you with connection to your food, your farmers, and Minnesota’s rich sustainable-agriculture tradition." —Terry Walters, author of Clean Food

"
Beth’s love for farmers markets and delicious food go hand in hand. She will inspire you to shop the markets in the Heartland and get into your kitchen to cook scrumptious meals that nourish bodies and souls.
" —Brenda Langton, author of The Spoonriver Cookbook

Library Journal
Dooley (The Northern Heartland Kitchen) writes passionately about the Northern Heartland, the upper Midwest region that encompasses Minnesota, Iowa, Wisconsin, the Upper Peninsula of Michigan, and eastern North Dakota and South Dakota. Though portions of her newest cookbook will be most useful to Minnesotans, it is an excellent guide for readers who like to buy produce at its peak and choose recipes after they get home. Vegetarian fruit and vegetable recipes dominate this book, but there are also recipes featuring cheese, grains, meat, and fish. VERDICT Like Mary Beth Lind and Cathleen Hockman-Wert's Simply in Season and Sarah Raven's In Season, this book makes it easy to highlight a farmers' market's bounty.
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Product Details

  • ISBN-13: 9780816673155
  • Publisher: University of Minnesota Press
  • Publication date: 5/1/2013
  • Pages: 280
  • Sales rank: 176,126
  • Product dimensions: 7.00 (w) x 10.50 (h) x 1.10 (d)

Meet the Author

Beth Dooley has covered the local food scene in the Northern Heartland for more than twenty-five years. Author of The Northern Heartland Kitchen and coauthor with Lucia Watson of Savoring the Seasons of the Northern Heartland (both published by Minnesota), Beth writes regularly for Mpls. St. Paul magazine, the Minneapolis Star Tribune’s Taste section, Edible Twin Cities, and the Mix. She teaches cooking at the University of Minnesota Landscape Arboretum and Cooks of Crocus Hill and serves on the Homegrown Minneapolis Food Council.

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Table of 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

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