The Farmer's Market Cookbook: Seasonal Dishes Made from Nature's Freshest Ingredients

"Well, isn't he clever?", I thought as I initially paged through this compact cookbook dedicated to the bounty available at the local farmer's market. As I perused the book's practical seasonal "bounty" charts, I began to long for Spring. I can imagine the smells at the outdoor market. The peppery aroma of fresh lettuces, the earthen odor of tender mushrooms, the sweet small of strawberries.

In order to prepare the meal I had planned, I shopped at my local organic market, an excellent alternative to the farmer's market when the snow is still piled up around the lampposts outside. I wandered with care, choosing the ripest, freshest items to fulfill my shopping list to cook some of the dishes that author Richard Ruben suggests. Since this young author painstakingly offers guidelines for choosing items at the farmer's market, I used his strategies during my shopping excursion. I arrived at home with my earth-friendly canvas bags brimming with signs of spring, and got to
cooking.

Always eager to tackle every chef's fickle foe, I chose the phyllo-wrapped "Wild Mushroom Strudel" as my starting course. A total of nearly 2 pounds of exotic mushrooms and herbs were placed between buttery sheets of phyllo before I wrapped it and put it away to be baked later.

Since I had chosen a leisurely Sunday to prepare our feast, I chose the "Ginger Butternut Soup" to follow the strudel. The kitchen was filled with a sweet aroma, and the windows fogged up, as they should on a chilly "Soup Day".

Again, given the luxury of time, I premade the "Salmon and Aromatic Vegetables in Papillote". Very straightforward recipe. I was finished in a flash.

To accompany the salmon, I chose the "Green Rice" from the Summer chapter, and the "Wilted Escarole Scented with Garlic". Since my husband wishes he were "garlic-scented" (and sometimes, he is!), I knew this choice would please him! These items were prepped, and put aside to be prepared just before we dined. I moved on to dessert.

Thinking we'd all be filled to the brim by the time the dessert cart was rolled out, I dusted off the ice-cream maker, and prepared the "Lemon Verbena Sorbet" as the finishing touch to my Richard Ruben meal. The meal was divine. It is so easy to fall into "comfort food ruts" during the winter season but this day, we encouraged Spring to come, as we relished each fresh course. The Mushroom Strudel was rich and satisfying, the soup was velvety and delectable. The salmon recipe is so easy, it's almost sinful, and very nicely seasoned. My family was in awe over the "crust" in the Green Rice dish, and my husband grinned happily at the sight and taste of the garlic-laced greens. When we finally had the energy to enjoy the lemony sorbet, it was consumed quickly, with many requests for seconds. The perfect touch.

This book is a gem, and Mr. Ruben's reminder to get to the Farmer's Market will be well heeded as soon as the first wooden stand is erected in our town center.

 

 

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