The farm-to-table movement is flourishing. Farmers markets and
greenmarkets are popping up in cities and neighborhoods across the
country. Shoppers are no longer restricted to the same 30 items in
the produce section of the Kroger or Safeway. This cookbook invites
you try Escarole Caesar Salad, a Dandelion Greens-Italian
Sausage-Fontina Cheese Pizza, and Kohlrabi Salad with Pea Shoots.
Farmers markets also introduce cooks to artisan cheesemakers, and
the recipe for End of Summer Quiche plays up the tangy character of
locally made goat cheese. Ivy Manning, cooking teacher, chef, and
writer—has gathered many of the recipes in her book from leading
restaurants in Portland and Seattle that are notable practitioners
of fresh local ingredients. Organized by seasons. each section also
has an illustrated produce primer that introduces and explains the
culinary qualities of spring greens, heirloom tomatoes (summer);
pears and (fall), and winter squash.