Minnesota’s Bounty: The Farmers Market Cookbook

Dooley’s enthusiasm for the agricultural bounty of Minnesota is once again championed in her latest cookbook. The Twin Cities television and newspaper food journalist and author assembles a practical guide to the region’s farmers markets for both shopper and chef. Minneapolis and St. Paul’s open market (the oldest continuous farmers market in the nation) is, for Dooley, a classroom for teaching the value of sustainable agriculture. Inspired by the wealth of produce available due to the explosion of local agricultural practices in the area, Dooley promotes an “ingredients-first philosophy” in both the marketplace and kitchen. Photos of colorful melons, peppers, and greens recreate the immediacy of shopping for fresh produce at the open market. To get the most from seasonal produce as well as creative culinary options, Dooley advocates grazing the tables of food artisans and growers. Nearly 200 recipes (organized by fruits, vegetables, cheese, grains, meat, fish, and eggs) focus on vegetable dishes. “Farmers Market Menus” include Midsummer at the Grill with chèvre, lamb chops, and farro salad; a harvest feast menu prepares gingered pear and winter squash soup, spare ribs, and oaty apple bundt cake with cider and brandy glaze. There is a guide to pepper varieties, a “Market Essentials” list, “Quick Ideas,” and “Cook’s Notes” sections. From Minnesota’s bounty to your table, seasonal hand-selected local produce is at the heart of these simple dishes from the heartland. (May)