EatingWell in Season: A Farmers' Market Cookbook by EatingWell Editors and Jessie Price

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  • Roasted winter vegetables with cheesy polenta

    • Christine on December 02, 2013

      This was a really delicious vegetarian dinner. I loved the rosemary in the polenta -- and this was my first time making it so was happy to realize just how easy it is. I used a red onion which I think went perfectly with the other veggies and I used a little extra oil because in my experience 2 Tbsp is just not enough to (lightly) coat such a large amount of vegetables. Next time, I think I would start the butternut squash roasting about 10 minutes before adding the cauliflower and onion to the mix because I really would have liked to get it more caramelized, but couldn't without burning the rest. Still a very successful dish that I would be happy to make again.

  • Sautéed spinach with red onion, bacon & blue cheese

    • lmhester on August 16, 2019

      My mom would have given this five stars. I may have put a little too much blue cheese because I love blue cheese. All in all it was a good and tasty recipe.

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  • ISBN 10 088150856X
  • ISBN 13 9780881508567
  • Published Mar 23 2009
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Countryman Press

Publishers Text

There is one very simple way to make sure you eat delicious, healthful food every day of the year: eat local, in-season, farm-fresh produce.

This information-packed book offers up sound nutrition advice on why eating delicious fresh fruits and vegetables will help you live longer, feel better, and keep the weight off. EatingWell's Test Kitchen delivers more than 100 new recipes that star fresh produce, such as Balsamic & Parmesan Roasted Cauliflower, Pork Roast with Walnut-Pomegranate Filling, and Caramelized Pear Bread Pudding (for a sample of fall recipes). Divided up by season, the recipes celebrate the freshest ingredients. They are EatingWell-tested, so they are easily reproduced by home cooks, and meet stringent nutritional guidelines.

In this book you will also find:

  • More than 100 recipes starring fresh seasonal vegetables and fruits in delicious, simple preparations.
  • Tips on how to freeze, preserve, and find other ways to store bumper crops.
  • Techniques for roasting peppers, peeling mangoes, and other ways to prepare your farm finds.
  • Top tools every farm-fresh kitchen needs, from herb savers to cherry pitters.
  • Nutrient guidelines for your favorite foods and what healthful properties they bring to the plate.
  • Plus, you'll meet some of the local farmers who are passionate about their specialty crops, read about America's top farmers' markets, learn how to plant a kitchen garden, and more.
  • While many cookbooks celebrate the seasons, none offers the proven, delicious recipes, science-based nutrition, practical advice, and hands-on tips that EatingWell in Season: The Farmers' Market Cookbook does.


  • In the past 10 years, the number of farmers' markets in the U.S. has grown from 2,410 to more than 4,300?
  • Fruits and vegetables picked at their prime ripeness have more nutrients?
  • The best way to get the antioxidants you need is to fill your plate with fresh foods of all different colors (examples: blueberries, green beans, and corn)?
  • Blanching vegetables - dropping them into boiling water for a minute or two and then into an ice bath - helps brighten and hold their color?

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