Eating Local: 150 Recipes from the Farm to Your Table by Janet Fletcher and Sur La Table

Search this book for Recipes »
    • Categories: Main course; Vegetarian
    • Ingredients: dried currants; lemons; artichokes; focaccia bread; pecorino cheese; parsley; Greek oregano; tomatoes; pine nuts
    • Categories: Stews & one-pot meals; Main course; Spring; Italian; Vegan; Vegetarian
    • Ingredients: lemons; baby artichokes; yellow onions; dried red pepper flakes; fava beans; fresh peas in pods; basil
    • Categories: Pizza & calzones; Main course; Vegetarian
    • Ingredients: active dry yeast; all-purpose flour; dried red pepper flakes; Greek oregano; cornmeal; mozzarella cheese; baby arugula; olive oil
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: canned tuna; garlic; red chiles; cherry tomatoes; spaghetti pasta; arugula
    • Categories: Grills & BBQ; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: asparagus; lemon oil
    • Categories: Egg dishes; Appetizers / starters; Vegetarian
    • Ingredients: asparagus; eggs; black truffle salt
    • Categories: Salads; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: capers; shallots; frisée; fennel; parsley; avocados
    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: yellow wax beans; dill; dried red chiles; white wine vinegar
    • Categories: Salads; Main course
    • Ingredients: cranberry beans; thyme; red onions; parsley; basil; celery; cherry tomatoes; shrimp; lemons
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: yard long beans; sesame seeds; peanut oil; cilantro; sesame oil
    • Categories: Side dish; Vegetarian
    • Ingredients: shallots; beans - haricot; walnuts; baby arugula; ricotta salata cheese
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: red onions; tomatoes; Greek oregano; dried red pepper flakes; Romano beans; fingerling potatoes
    • Categories: Side dish; American
    • Ingredients: applewood smoked bacon; fava beans; corn; green onions
    • Categories: Grills & BBQ; Canapés / hors d'oeuvre; Italian; Vegetarian
    • Ingredients: fava beans; basil; country bread; pecorino Toscano cheese
  • Warm beet greens and beet stems with whipped feta
    • Categories: Side dish; Vegetarian
    • Ingredients: beet greens; feta cheese; dried red pepper flakes; dried mint
    • Categories: Soups; Vegetarian
    • Ingredients: golden beets; buttermilk; chives; sherry vinegar
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Vegan; Vegetarian
    • Ingredients: beets; tahini; pita bread
    • Categories: Salads; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: golden beets; Champagne vinegar; blood oranges; red onions; mint
    • Categories: Main course; Italian; Vegetarian
    • Ingredients: broccoli; polenta; pecorino cheese
    • Categories: Main course
    • Ingredients: Chinese broccoli; peanut oil; bulk pork sausage; green onions; garlic; fresh ginger; red chiles; clams; sherry; sesame oil
    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: broccoli rabe; turnip greens; pepper vinegar
    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: broccoli rabe; whole wheat linguine pasta; garlic; New Mexico chiles; pecorino cheese; olive oil
    • Categories: Side dish; Vegetarian
    • Ingredients: Brussels sprouts; lemons; caraway seeds
    • Categories: Side dish
    • Ingredients: pancetta; Brussels sprouts; fennel seeds; chicken broth
    • Categories: Side dish
    • Ingredients: red cabbage; pancetta; yellow onions; bay leaves; balsamic vinegar

Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her round-up of the best summer 2010 cookbooks at NPR plus two sample recipes.

  • Breadcrumbs on November 15, 2010

    Love this book, lots of fabulous recipes and photographs. That said, the printed index at the back of the book is incomplete. For example, the two recipes for Jerusalem Artichokes on pgs 103 and 104 do not appear in the index at all. (Farro Risotto with Jerusalem Artichokes and, Roasted Jerusalem Artichokes with Herbes de Provence).....go figure! Good thing I have EYB or I wouldn't have known to look for the recipes.

Notes about Recipes in this book

  • Shaved Brussels sprouts with pancetta and fennel seed

    • Breadcrumbs on November 15, 2010

      p. 47 - Nov 14 - First use of this recipe which now will be my "go to" recipe for Brussels Sprouts. These have never been a fave veggie for me but after seeing this recipe I thought I'd give them another try. Wow, what a revelation!! Slicing the sprouts thinly and sauteing them then braising them in stock was a wonderful way to prepare them. The pancetta and fennel seeds really elevate this dish and counter any pungency that I typically associate with sprouts. I made these exactly as directed then tossed chives into the mix just prior to serving. Delicious, I'd eat these any day, even on their own! 10

  • Stir-fried bok choy with shrimp and oyster sauce

    • Breadcrumbs on January 25, 2014

      p. 53 - Quick and delicious, a perfect weeknight meal. I made the sauce, chopped the Thai bird chilis and garlic in advance so all I really needed to do was toss things into the wok and stir come dinner time. I used 2 Thai bird chilis and the heat was perfect for our tastes. I served this atop steamed rice. A light, fresh-tasting dish worth repeating. Photos here:

  • Bulgur salad with cucumbers, radishes, and green onions

    • Breadcrumbs on June 20, 2012

      p. 70 Bulgur is the perfect weeknight side dish since it cooks in an instant! This is the perfect salad to host the best from your garden. I did find the dill to be a little over-powering but I was alone in my view, everyone else loved it. I’d definitely make this again. Aleppo pepper is a highlight.

  • Tuscan kale with pine nuts and golden raisins

    • Breadcrumbs on April 03, 2011

      p. 93 - Managed to get my hands on some lovely, locally (greenhouse) grown black kale and had to give this recipe a try. Simple to prepare and results are delicious. I added some hot chilli flakes to give this a little bite. Wonderful dish I'd be happy to make again.

  • Mexican pork stew with tomatillos

    • Breadcrumbs on August 06, 2010

      p. 161 - This recipe looks terrific and there's a suggestion to add hominy which I think would be fantastic. A must-try when Tomatillos are available at the market.

  • Crispy kale chips

    • fprincess on January 04, 2011

      Simply & healthy chips - good snack with cocktails.

  • Roasted tomato sauce

    • Christine on September 18, 2012

      This recipe was so simple and so delicious. It's not a recipe designed for canning, so I froze mine after making it. When you transfer the cooked tomatoes to the food mill, make sure you don't scoop up too much extra olive oil from the bottom of the pan or your sauce will be too liquidy and greasy. I think the amount called for is necessary to keep the tomatoes and the pan from burning/blackening, but you definitely don't need the full amount in your finished sauce. I will definitely be making this one for many tomato seasons to come.

  • Fusilli with winter pesto

    • Emily Hope on November 30, 2011

      When I made this, I somehow missed the fact that the pesto was supposed to sauce 1 1/2 pounds of pasta rather than a pound--whoops! That would explain the too-much-sauce-to-pasta ratio. The pesto itself was pretty tasty, somewhat creamy and mild and not overly kale-y (actually, I would have liked it to be a bit more kale-y). However, I think (even stretching it to a pound and a half of pasta) that 1/2 cup of oil is too much. Next time, I'd reduce to 1/4 cup and sub in 1/4 cup of pasta cooking water. I used 1 clove of regular garlic and 1 clove of roasted--I think 2 large cloves of raw winter garlic would be overwhelming. I also added the juice of almost a whole lemon to provide some acidity--without it the flavor is a bit flat. Served with whole wheat pasta on a bed of wild arugula (nice but not necessary).

  • Sesame noodles with baby bok choy and roast chicken

    • cahunter925 on April 05, 2019

      Delicious and easy way to use up leftover roast chicken. My local Asian market was able to provide frozen Vietnamese wheat noodles that cooked up rather slippery, drunken-style and the peanuts added a delightful crunch. I was a bit light on the baby bok choi and ended up using sambal instead of chili oil, but this wasn't detrimental. I'll definitely make this again.

  • Skillet-cooked creamer potatoes with rosemary

    • wodtke on September 27, 2017

      The author calls for creamer potatoes, which she says are the smallest new potatoes, between the size of a marble and ping pong ball. I couldn't find those, so used small fingerlings. It worked great! The potatoes are delicious and dead easy to make. Recommended.

  • Parsnip soup with fried sage

    • lean1 on November 18, 2019

      I added three carrots to the parsnips since I didn't have enough. The soup blended well but needed extra time to cook before blending. Will make again.

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  • ISBN 10 0740791443
  • ISBN 13 9780740791444
  • Published Jun 01 2010
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing
  • Imprint Andrews McMeel Publishing

Publishers Text

In the visually stunning yet practical cookbook Eating Local, author Janet Fletcher and the kitchen experts at Sur La Table 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 to the idealistic people who grow them.

With 150 recipes featuring a wide range of fresh ingredients, Eating Local also highlights 10 community supported agriculture projects around the country. These progressive farms provide inspiration for all who want to cook more wholesome meals using ingredients from their own foodshed.

Since opening in 1972 with the idea of selling hard-to-find French kitchenware, Sur La Table has grown to 74 stores nationwide. Sur La Table also offers premium-quality culinary products through direct mail and its Web site,, and offers educational programs through its nationally recognized cooking class program. Its headquarters are in Seattle, Washington.Janet Fletcher is the author of several cookbooks, including Fresh from the Farmers’ Market, and the winner of three James Beard Awards. She lives in Napa, California, where she maintains a large perennial and edible garden.

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