For more than 30 years, the Santa Monica Farmers' Market has inspired both renowned chefs and home cooks, making it a regional market with national presence. One of the largest markets in the state, it stands at the forefront of the national trend toward cooking with local and seasonal ingredients. For more than 25 years, Amelia Saltsman has shopped its stands, talked with its farmers, and cooked its magnificent produce for family and friends. The result is The Santa Monica Farmers' Market Cookbook, a celebration of the market's excellence and its hardworking farmers. What's the difference between white and green zucchini? What are amaranth, sapote, and ramps? With Amelia as your guide, you ll learn the answers to these questions and more. You'll also find advice on how to select and store produce, stories about farmers and their crops, chef and farmer cooking tips, and more than 100 of Amelia's simple, tempting recipes including: -- Fava Bean and Pea Shoot Salad -- Classic Tomato Soup with a Goat Cheese Swirl -- Black Cod with Green Tomatoes -- Roast Leg of Lamb with Oil-Cured Black Olives and Herbs -- Seared White Nectarines with Burnt Honey -- Meyer Lemon Sundaes with Cara Cara Oranges and Tangelos With a foreword by acclaimed cookbook author Deborah Madison, design by Ph.D, and photos by Hill Street Studios and Anne Fishbein.
Now in its sixth printing, The Santa Monica Farmers' Market Cookbook has received numerous accolades. It was named one of the Top 100 Cookbooks of the Last 25 Years by Cooking Light and received the Santa Monica Library Green Prize for Sustainable Literature, the Writers' Digest Grand Prize for Self-Published Books, and a PubWest Book Design Award. It was translated into Braille in the U.S. and Canada.
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About the Author
Amelia’s name is synonymous with intuitive, seasonal cooking, and as the Los Angeles-born daughter of a Romanian mother and Iraqi father who were raised in Israel, her food reflects the bold, diverse flavors of her eclectic background. Amelia’s books have made numerous “best” lists, including The Washington Post, Cooking Light, and KCRW’s Good Food, and she has been featured in such diverse outlets as Parade Magazine, Yahoo! Food, Food52, Fit Pregnancy, Vegetarian Times, US Airways, USA Today, Jewish Chronicle of London, The Jerusalem Post, and Los Angeles magazine. Her work has appeared in Bon Appétit, Los Angeles Times, Washington Post, Boston Globe, Food52, The Kitchn, Cooking Light, Huffington Post, Jewish Journal, National Geographic Traveler, and more. Amelia is a frequent guest on KCRW’s Good Food and has appeared on Hallmark's Home & Family and Good Day L.A. Known as an energetic and inspiring teacher, she teaches at such venues as Google’s corporate offices and Rancho La Puerta.
A long-time champion of local family farms, fair food, and farmers’ markets, Amelia is committed to raising the food literacy rate: knowing how, where, and by whom our food is grown; knowing how to cook a simple, healthy meal; and understanding the historical, local, and global impact our food choices have on our families and communities. Amelia served ten years on the California Certified Farmers’ Markets Advisory Committee and Direct Marketing Task Force; contributed to The Sage Encyclopedia of Food Issues; and empowers people to confidently “read” their farmers’ markets.
“Great taste and good farming practices go hand in hand," says Amelia. "When the raw ingredients taste good, it’s the most obvious sign that our food has been grown sustainably and locally, and that it’s at its freshest and most nutritious.”
Read an Excerpt
What's the difference between white and green zucchini? What are amaranth, sapote, and ramps? With Amelia as your guide, you'll learn the answers to these questions and more. In these pages, you'll find advice on how to select and store produce, stories about farmers and their crops, chef and farmer cooking tips, and over 100 of Amelia's simple, tempting recipes including:
* Fava Bean and Pea Shoot Salad
* Classic Tomato Soup with a Goat Cheese Swirl
* Black Cod with Green Tomatoes
* Roast Leg of Lamb with Oil-Cured Black Olives and Herbs
* Seared White Nectarines with Burnt Honey
* Meyer Lemon Sundaes with Cara Cara Oranges and Tangelos
Table of Contents
A History of the Market 8
A Day in the Life of the Market Manager 18
How to Use This Book 20
How to Shop 21
Useful Plant Terms 23
Basic Kitchen Techniques 24
Handy Pantry Items 27
Helpful Kitchen Tools 29
Recipes by Season 194
Crops by Season 197
The Santa Monica Farmers' Market Locations, Days, and Hours 199
The Santa Monica Farmers' Market Farmers 200
Selected Bibliography 205