The Green City Market Cookbook: Great Recipes from Chicago's Award-Winning Farmers Market

  • Farmstand strawberry jam with balsamic, rosemary, and mint [Mary McMahon, Elawa Farm] (page 21)

    from Green City Market Cookbook: Great Recipes from Chicago's Award-Winning Farmers Market Green City Market Cookbook

    • Categories: Jams, jellies & preserves; Spring; Vegan
    • Ingredients: strawberries; sugar; balsamic vinegar; rosemary; mint
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Roasted San Marzano tomato soup

    • tamarajohnston on November 03, 2024

      Have made this a few times - I use various tomatoes coming out of my garden (haven't yet used cherry tomatoes) and in addition to shallots, add sliced leeks and red onion. This is a very good way to use up a lot of tomatoes. Freezes well and tastes superb. Haven't tried using the cream, it hasn't seemed to need it and might actually dull the flavors.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1322548706
  • ISBN 13 9781322548708
  • Published Dec 25 2014
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Agate Surrey
  • Imprint Agate Publishing

Publishers Text

Founded in 1998 by the late culinary luminary, author, chef, and entrepreneur Abby Mandel, the Green City Market is the venerable year-round farmers market held in Chicago's Lincoln Park. Since its inception, the Green City Market has grown into one of the most popular destinations for finding organic and sustainable produce and products throughout the Midwest's extensive farm-to-table culinary movement. The Green City Market Cookbook is the first collection of recipes from the celebrity chefs, local farmers, loyal customers, and longtime vendors that make up the Green City Market community. Beautifully illustrated with full-color photography, the thoroughly tested recipes in this book represent a diversity of wonderful meals that can be created from the fresh, sustainable output of Midwestern family farms. Chicago's leading chefs, including Rick Bayless, Stephanie Izard, Sarah Stegner, Paul Virant, Carrie Nahabedian, and many more, as well as other market regulars, have contributed recipes simple enough for the inexperienced cook but sufficiently enticing to satisfy the most discriminating gourmet.

Organized by season, The Green City Market Cookbook provides eager readers with recipes that make use of fresh fruits and vegetables that come straight from the small regional farms that are the lifeblood of the farm-to-fork movement.