Fresh from the Farmers' Market: Year-Round Recipes for the Pick of the Crop by Janet Fletcher

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    • Categories: Pies, tarts & pastries; Dessert; Spring
    • Ingredients: all-purpose flour; butter; apricots; apricot jam
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    • Categories: Side dish; Spring; Italian; Vegan; Vegetarian
    • Ingredients: lemons; artichokes; garlic; shallots; parsley; mint; dry white wine
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    • Categories: Side dish; Spring; Vegan; Vegetarian
    • Ingredients: asparagus
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    • Categories: Pasta, doughs & sauces; Main course; Spring
    • Ingredients: pasta sheets; semolina flour; shallots; prosciutto; parsley; asparagus; fava beans; chicken broth
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    • Categories: Egg dishes; Main course; Spring; Vegetarian
    • Ingredients: asparagus; eggs; heavy cream; chives
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    • Categories: Pasta, doughs & sauces; Main course; Spring; Italian
    • Ingredients: anchovies; garlic; dried red pepper flakes; green cauliflower; penne pasta; parsley; bread
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    • Categories: Soups; Spring
    • Ingredients: green garlic; peas; baguette bread; chicken broth
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    • Categories: Side dish; Spring; Vegan; Vegetarian
    • Ingredients: fennel seeds; beets; sherry vinegar
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  • Warm frisée and fava bean salad
    • Categories: Salads; Side dish; Spring
    • Ingredients: fava beans; pancetta; shallots; parsley; sherry vinegar; frisée
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    • Categories: Side dish; Easter; Spring
    • Ingredients: peas; prosciutto; parsley; spring onions
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    • Categories: Appetizers / starters; Spring; Persian; Vegetarian
    • Ingredients: feta cheese; radishes; Kalamata olives; romaine lettuce; mint; pita bread; spring onions
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  • Escarole salad with avocado and oranges
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    • Categories: Side dish; Small plates - tapas, meze; Spring; Catalan; Vegan; Vegetarian
    • Ingredients: dried currants; pine nuts; spinach; dried apricots
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    • Categories: Cakes, large; Dessert; Spring
    • Ingredients: cornmeal; cake flour; butter; sugar; lemons; strawberries; heavy cream
    • Accompaniments: Strawberry-rhubarb sauce
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  • Spinach salad with roasted beets and feta
    • Categories: Salads; Side dish; Spring; Vegetarian
    • Ingredients: beets; sherry vinegar; red onions; baby spinach; feta cheese
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  • Tapioca pudding with strawberry-rhubarb sauce
    • Categories: Mousses, trifles, custards & creams; Dessert; Spring; American
    • Ingredients: minute tapioca; milk; strawberries; rhubarb; oranges
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    • Categories: Salads; Side dish; Spring; French; Vegan; Vegetarian
    • Ingredients: carrots; chives
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    • Categories: Salads; Side dish; Spring; French; Vegan; Vegetarian
    • Ingredients: shallots; parsley; fennel
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  • Turnip and turnip greens soup
    • Categories: Soups; Spring
    • Ingredients: yellow onions; turnips; Arborio rice; turnip greens; dill; chicken broth
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    • Categories: Egg dishes; Main course; Spring; Spanish; Vegetarian
    • Ingredients: potatoes; leeks; eggs; peas; fava beans
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    • Categories: Cakes, large; Dessert; Summer; French
    • Ingredients: egg whites; ground almonds; blackberries; vanilla beans; sugar; brandy; heavy cream
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    • Categories: Salads; Side dish; Summer; Vegetarian
    • Ingredients: baguette bread; goat cheese; Japanese cucumbers; red onions; walnut oil; arugula; Niçoise olives
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Notes about this book

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Notes about Recipes in this book

  • Spanish tortilla with spring vegetables

    • baybritta on March 04, 2012

      Yummy. Can be made in 1/2 quantity

  • Three bistro salads (grated beet salad)

    • cespitler on November 02, 2012

      This salad has become a standard for any dinner party or any other time. It's a simple presentation of beets that leaves you with their fresh, earthy taste.

  • Tapioca pudding with strawberry-rhubarb sauce

    • TrishaCP on June 08, 2021

      The strawberry-rhubarb sauce is lovely. Something was off with the pudding recipe- it didn’t set very well and adding the wet sauce to it sure didn’t help. I’ve never had that problem with tapioca before! (ETA: In reviewing other recipes, I believe the proportion of liquid to tapioca was too high. This recipe called for 3 cups of liquid but other similar recipes only used 2-2 1/2 cups.)

  • Yellow split pea soup with autumn squash and kale

    • sheepishjen on January 16, 2016

      This is fantastic! I have made it twice and loved it both times. I used kabocha squash. I didn't have pancetta the second time and used La Quercia Speck instead (basically a smoked prosciutto). It was still quite delicious, but I think it's a little better with the pancetta.

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  • ISBN 10 0811865908
  • ISBN 13 9780811865906
  • Linked ISBNs
  • Published Aug 13 2008
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Chronicle

Publishers Text

This book brings the freshness and flavor of peak produce to the kitchen, and with more than 80 easy and delicious recipes included, it is perfect for family entertaining.

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