The Green City Market Cookbook

“Designed to honor the seasonal arc of produce consumption that all farmers markets thrive on . . . the book also touts regional, fresh and the Midwest.” —Third Coast Review Founded in 1998 by the late culinary luminary, author, chef, and entrepreneur Abby Mandel, the Green City Market is the venerable year-round farmers market held in Chicago’s Lincoln Park. Since its inception, the Green City Market has grown into one of the most popular destinations for finding organic and sustainable produce and products throughout the Midwest’s extensive farm-to-table culinary movement. The Green City Market Cookbook is the first collection of recipes from the celebrity chefs, local farmers, loyal customers, and longtime vendors that make up the Green City Market community. Beautifully illustrated with full-color photography, the thoroughly tested recipes in this book represent a diversity of wonderful meals that can be created from the fresh, sustainable output of Midwestern family farms. Chicago’s leading chefs, as well as other market regulars, have contributed recipes simple enough for the inexperienced cook but sufficiently enticing to satisfy the most discriminating gourmet. Organized by season, The Green City Market Cookbook provides eager readers with recipes that make use of fresh fruits and vegetables that come straight from the small regional farms that are the lifeblood of the farm-to-fork movement. “This cookbook is a living breathing document to how we are connected to the land, the farmers, and each other. It will be your constant resource for the seasons, ingredients, and the most delicious ways to cook.” —Ina Pinkney, former chef/owner of The Dessert Kitchen Ltd. and cookbook author “A collection of locally driven recipes with stunning photographs.” —Zagat

"A guide to preparing organic, sustainable, and locally sourced farm products, with recipes from Chicago's leading chefs, and from farmers, volunteers, and shoppers of the Green City Market"--

Green City Market, A Song of Thanks celebrates founder Abby Mandel and the advent of the Know your food-know your farmer movement. Inspired by Alice Waters, but challenged by the shorter midwestern growing season, Abby defied the status quo and introduced seasonal, organic, sustainably farmed food to Chicago. Wooing farmers, chefs, and introducing a new mindset to shoppers, she created a legendary institution that spawned a network of farmers markets across the country. In this 20th anniversary reprise of Chicago's Green City Market, photographer Sharon Hoogstraten has crafted a moving homage to Abby's work and the market. Using a vintage poem by Edward Smyth Jones as a narrative script, essays from Chicago's top chefs, and two hundred pages of beautiful photography, she gives us a visual retrospective and permanent souvenir of a market you either know well-or will wish you did.Abby Mandel, chef, culinary genius, food columnist, was the creator of the Green City Market, an organic, sustainable and certified farmers market. Alice Waters called it "the best sustainable market in the country."Edward Smyth Jones, son of a Mississippi sharecropper, who longed to study at Harvard produced an extraordinary volume of poetry including A Song of Thanks. Published in 1911, this poem challenged the photographer and illuminates the market produce and seasons.An award-winning photographer, Sharon Hoogstraten has been documenting the Green City Market since 2008.

From the founder of London’s first farmer’s market, a guide to fresh produce—with recipes included—to make the most of your delicious fruits and veggies! Nina Planck grew up in Virginia, picking tomatoes, corn, beans, melons, and more on the family farm, and selling the fresh produce at farmers’ markets. As an adult, she found herself living in London and—homesick for local food—she started London’s first farmers’ market in 1999. In The Farmers’ Market Cookbook, Nina explains what the farmer knows about every vegetable from asparagus to zucchini—and what the cook needs to know. In more than thirty chapters, each dedicated to cooking with the freshest fruits and vegetables, Nina offers simple and delicious recipes for beef, pork, chicken, and fish, as well as a passel of ideas for perfect side dishes, soups, and desserts—all with produce in the lead role. Try roasted pork chops with apple and horseradish stuffing, blueberry almond crisp, and risotto with oyster mushrooms. Nina also offers tips only farmers would know, kitchen strategies, options for a surplus, advice on what to buy at the market and when, what to look for in an eggplant or a blueberry, and how to keep it all fresh. The Farmers’ Market Cookbook is perfect for any cook who has stared helplessly at fresh produce, praying for inspiration. Includes a foreword by Nigel Slater Note: Some recipe information in this book appears in metric versions

"There's a kind of magic that the Greenmarket holds, that even in this most urbanized of landscapes, we can eat a locally grown Bosc pear whose glorious taste can cause our experience of the world to shift."—From the foreword by Jim Oseland, Saveur Founded in 1976 with 12 farmers in a parking lot, New York's famed Greenmarket has now grown to become the largest and most diverse network of outdoor urban farmers' markets in the country, with 54 markets and more than 230 participating family farms, bakeries, and fishermen. Celebrated chefs have long touted the produce available at these markets, sourcing ingredients for some of their best dishes. Now,The New Greenmarket Cookbook brings to life the variety, flavor, and personal connections that have made the Greenmarket a culinary destination known the world over. Following the natural cycle of a year at the market, with chapters organized by season, the book offers easy, delicious restaurant recipes from the top chefs who frequent the stands for ingredients and inspiration. With full–color photos to illustrate the simple–yet–spectacular dishes—think sugar snap pea and whipped-ricotta tartines, pavlova with strawberries and basil, cider–braised pork shoulder, dandelion green salad with pancetta, cantaloupe and hyssop popsicles, and lemon thyme panna cotta—The New Greenmarket Cookbook is a gorgeous, flavorful journey through a bountiful year at the Greenmarket. With recipes from: Jose Andres, Michael Anthony, Mark Bittman, April Bloomfield, Daniel Boulud, Melissa Clark, Dana Cowin, Amanda Hesser, Dan Kluger, Anita Lo, Michael Pollan, Eric Ripert, Audrey Saunders, Bill Telepan, Christina Tosi, and many more. "The Greenmarket provides our restaurant and neighbors with a variety of delicious, nutritious, and beautiful ingredients; the dishes we create are often inspired by walks through the market. It is also a meeting point with the growers, the people who are the most passionate and knowledgeable about that food. It is one of our most precious resources in New York City."—Michael Anthony, Executive Chef, Gramercy Tavern

Farmer's markets are hip and healthy - they are about lifestyle and about food. This book covers all aspects of this new trend: the principles of the markets, where to find them, and the benefits of shopping at them rather than a supermarket.

The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.

Henrietta Green's cookbook is about lifestyle and people and, above all, food. As well as being an excellent collection of seasonal produce, this book incorporates much information about the working lives of direct-selling farmers and highlights the benefits of shopping at a farmers' market.

DIVYour roadmap to all of Minnesota’s beloved farmers markets and the incredible meals you can make using quality local produce./divDIV/divDIVThe Minnesota Farmers Market Cookbook is organized alphabetically by vegetables, fruits, and other foods sold at markets across the state. Each entry includes tips for choosing, storing, preserving, and preparing fresh, ripe, top-quality produce—including heirloom and other exotic varieties. Author and local food writer Tricia Cornell provides time-tested kitchen shortcuts, tips on choosing each food in season, and plenty of advice on how to turn the fresh bounty of the farmers market into easy, delicious meals. The centerpiece of the cookbook is a collection of 80 recipes contributed by local chefs and farmers. For those who want to become more familiar with Minnesota markets, there are also hand-drawn maps of market locations in the state and the metro area, a short history of Minnesota markets, and plenty of mouth-watering photographs of the produce and the prepared dishes. The Minnesota Farmers Market Cookbook not only lets you enjoy Minnesota’s unique, renowned farmers market culture, but helps you make the most of it in your home kitchen./div

Cover -- Title page -- Copyright -- Contents -- Introduction -- CHICAGO -- MICHIGAN -- OHIO -- INDIANA -- ILLINOIS -- MISSOURI -- IOWA -- MINNESOTA -- WISCONSIN -- What Is Next? -- Index -- back cover.