I find the art of mixing flavors, textures and colors a wonderful thing. I'm not very good at this art yet, but I do want to learn more about the ways to enjoy my garden bounty. On a recent visit to the library, I found two great books on cooking with seasonal foods and am excited to try out some of the intriguing recipes.
The local farmers markets will be opening this weekend and my spring vegetables are maturing as I write. I'm excited to have so many of the ingredients readily available. Tis the season for learning and cooking! If your looking for things to cook using your harvest, check out the books below.
Local Flavors by Deborah Madison has many intriguing recipes that can be made from fruits and vegetables easily grown in a home garden or found at a local farmers market.
The Farm to Table Cookbook by Ivy Manning is a collection of recipes that also focuses on local, seasonal fare. I think I'll start with the Swiss Chard and Feta Phyllo Pockets With Yogurt Dill Dip, then continue on to Spicy Minced Pork in Lettuce Bundles. Yumm!
Both authors seem passionate and intelligent about food, connection to people, and sustainability. I'm completely inspired!