Selections from the farmers’ market and your own kitchen
“Put ‘Em Up!: a Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling,” by Sherri Brooks Vinton (paperback, Storey Publishing, 303 pages, $19.95). With simple step-by-step instructions and 175 delicious recipes, this book will have even the most timid beginners filling their pantries and freezers in no time! It’s a comprehensive guide to home preserving, including refrigerating and freezing, air- and oven-drying, cold- and hot-pack canning and pickling.
“Can It, Bottle It, Smoke It and Other Kitchen Projects,” by Karen Solomon (hardcover, Ten Speed Press, 2011, 150 pages, $24.99). Perfect for people who want to eat organic, local and sustainable without giving up favorites like pretzels and sodas, this book will have weekend warriors whipping up mouthwatering foodstuffs for their pantries — and their friends — in no time.
“Farmers Market Cookbook: a Fresh Look at Local Flavor,” by Southern Living Magazine (hardback, Oxmoor House, 2010, 288 pages, $29.95). Celebrate the seasons with fresh-from-the-farm recipes that will make you feel healthy and happy about the dishes you prepare for your family and friends. This book offers recipes — arranged according to season — that make the most of the bounty of fresh ingredients found at local markets, U-Picks, and farm stands. Whether you have your own backyard vegetable patch or pick your produce from the local market, you’ll find an abundance of garden-fresh recipes that will bring vibrant flavor to the dining table.
“Eating Local: the Cookbook Inspired by America’s Farmers,” by Sur La Table with Janet Fletcher (hardcover, Andrews McMeel Publishing, LLC, 2010, 304 pages, $35). A celebration of America’s farmers and a guide to joining the eating local movement. In this visually stunning yet practical cookbook, kitchen experts not only show you how to use more fresh ingredients in your everyday cooking, they also bring you closer to the family farms where the ingredients are grown and the idealistic people who grow them.
“Homegrown: Stories from the Farm,” by Evelyn Hoyt Frolking (paperback, the McDonald & Woodward Publishing Company, 2013, 155 pages, $18.95). Explores the rapidly accelerating phenomenon of the raising and consuming of locally grown foods through the eyes, minds and actions of six small-farm families who have committed themselves to producing locally grown food in Ohio.