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Below is a review we did for the fantastic Cooks&Books&Recipes website, which helps us stay on top of new cookbooks on the market. We wrote the review a few months back, but we've updated it to help you discover a great new cookbook that's exactly what you need for the start of warmer days.
Eating Local has us dreaming of summer. And given this is Memorial Day weekend here in the States, I think we can say Summer is here. This book is the perfect companion all year long, but it's perfect for these days of flavor-jammed locally farmed food.
The stories of farmers are sprinkled throughout and, as reported by Janet Fletcher, are compelling reads, delving into what drives the farmers out into the fields and pastures. Fletcher steers clear of easy sentimentality, sharing the triumphs and the day-to-day challenges of managing a small farm. If we have one criticism of the book, it is that we would have liked a few more of these stories. They are that good.
And finally, there are the recipes. Reading the book feels like walking around our local farmers’
market. The book is divided into three main categories: vegetables, fruits, and poultry, meat, and eggs (the last three bundled into a single category). Each grouping is then organized alphabetically by main ingredient (arugula, asparagus, avocado, and so on). What makes this work so well is that we can go to the market, see what catches our eyes, and rest comfortably that Eating Local will have a recipe for us. We are hoping that watermelon radishes pop up in the summer at our market just so we can try the “Shaved Watermelon Radishes, Watercress, and Fennel” recipe.
To challenge ourselves and the book, we chose to work with beet greens and stems. We’ve never found ourselves terribly excited about beet greens (having never thought to eat them). Now, however, we would not want to live without them. The Warm Beet Greens and Beet Stems with Whipped Feta,served with warm pita and warm Kalamata olives, has become our new comfort food. A little chopping, a little blanching, a quick blitz in the blender, and dinner (or an appetizer) is served. Spicy, light, and full of flavor, we can have dinner ready in a matter of minutes. Plus, there are three more recipes in the book that give you choices for the beets themselves.
The book has already received quite a workout from us. We know we are going to return to it again and again as the weather heats up and our local farmers return to their fields. Really, we barely can wait.
Get the Recipe at Cooks&Books&Recipes | Warm Beet Greens & Beet Stems with Whipped Feta
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