What do I do with this Vegetable I brought at the Farmers Market?

As more and more people sign up for a CSA or decide to shop at the farmers market, they find themselves faced with an unforeseen challenge: what to do with all the produce! No one likes to waste food, and few people can pull veggies out of the frig and just start cooking, especially when their local farmers are introducing them to members of the plant kingdom that are entirely unfamiliar. ("Duh.... what is this thing and how on Earth do you eat it?") Today we are offering a few resources to help answer two of summer's persistent questions: what else can you do with kale? And, what's for supper?

The first cookbook is a new publication from the creators of the popular From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce, previously featured here and relied upon by many. The new book is called Farm-Fresh and Fast: Easy Recipes and Tips For Making the Most of Fresh, Seasonal Foods. In addition to all the new recipes, this book is valuable for its unique organization. Fruits and vegetables are grouped by anatomical type (e.g. leafy greens, roots) so that readers can learn how to make appropriate substitutions within like types. Each section also includes several "master recipes" from which home cooks can absorb the basic template for making, say, a blended vegetable soup, and then venture off on their own. If you like From Asparagus to Zucchini, you'll love Farm-Fresh and Fast.

Finally, I want you to know about another great book called Local Flavors: Cooking and Eating from America's Farmers' Markets, by well-known chef and cookbook author, Deborah Madison. Madison visited markets all across the country and then wrote a cookbook that is as beautiful as it is informative. The 350 recipes are top notch.

If you're taking your commitment to eating local, seasonal food to a new level this year, or need a shot of inspiration after a few years of eating local, set yourself up for success: get a good cookbook. We recommend the ones mentioned above, but also encourage you to look for regional cookbooks focused on the fresh produce that grows in your area; there are sure to be a few excellent ones on your bookseller's shelves. Having appealing recipes at your fingertips takes the intimidation out of working with vegetables that are new to you, and makes the process of cooking even your old standbys something to look forward to.

I hope this information helps in answering your questions about what to do with this green thing from the earth. Of course you always have our awesome recipe page created by Susan McLean of Laptop to Tabletop to reference for some great recipes she has produced from what Susan buys at the market.

The Salem Farmers Market is open every Sunday from 10-2 through October 20, hosted by Lake Street Garden Center.

Come and enjoy the experience of buying fresh and shopping local.

See you at the Market.

EBT/SNAP accepted

www.salemnhfarmersmarket.com