Table of Contents
- Foreword: By Nell Newman
INTRODUCTION - A Recipe for Life: 7 reasons why farmers’ markets will help you find healthier, simpler ways to shop, cook and live
By Dr. Preston Maring & Peter Jaret - America’s Best Farmers’ Markets
- Eating Well by Color
- Balance Your Diet
- Is Organic Produce Healthier?
- 5 Ways to Eat Local Beyond the Farmers’ Market
RECIPES- Savoring the Seasons: By Food Editor Jessie Price
- Spring
- Meet the Farmer: California Asparagus
- Soups
- Salads
- Vegetarian Main Dishes
- Poultry
- Meat
- Fish & Seafood
- Side Dishes
- Desserts & Baked Goods
- Summer
- Meet the Farmer: Georgia Peaches
- Cocktail
- Appetizers
- Soups
- Salads
- Vegetarian Main Dishes
- Poultry
- Meat
- Fish & Seafood
- Side Dishes & Sauces
- Desserts & Baked Goods
- Fall
- Meet the Farmer: Vermont Greens
- Appetizers
- Soups
- Salads
- Vegetarian Main Dishes
- Poultry
- Meat
- Fish & Seafood
- Side Dishes
- Desserts & Baked Goods
- Winter
- Meet the Farmer: Hawaii Pineapple
- Soups
- Salads
- Vegetarian Main Dishes
- Poultry
- Meat
- Fish & Seafood
- Side Dishes
- Desserts & Baked Goods
Guide to Fruits & Vegetables: Tips for selecting, prepping and storing over 60 fruits and vegetables- Quick, Easy Recipes
- Guide to Freezing Fresh Produce
- Guide to Fresh Herbs
- Resources
- Tools, tips & notes, and more
- Tool Smarts
- Kitchen Tips
- Ingredient Notes
- Seasonal Produce Chart
- Nutrition guidelines
- Index
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About EatingWell in Season
If you rejoice when the first asparagus comes into season, relish a tree-ripened peach straight from the farmers’ market and look forward to making fall’s squash soups, then this may be the best cookbook you will ever use.
Packed with easy, fast and delicious recipes, EatingWell in Season is a must-have guide for anyone who loves seasonal foods. All recipes are tested multiple times in the EatingWell Test Kitchen by the same people who bring you EatingWell Magazine. All the recipes use simple, easy-to-find ingredients and most take 45 minutes or less.
On top of that, they are all healthy. So healthy that Dr. Preston Maring, the associate physician-in-chief at Kaiser’s Oakland Medical Center, near San Francisco, recommends these recipes and this book to his patients. As he says, "I’ve even written a prescription for an arugula salad."
His story is paired with 150 new recipes from EatingWell’s Test Kitchen. Organized by season, the recipes celebrate farm-fresh ingredients, such as Grilled Steak & Escarole with Tomato Vinaigrette and Blueberry Tart with Walnut Crust. Also included in the book:
- 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.
- Cool tools, from herb savers to cherry pitters, to help you prepare fresh fruits and vegetables.
- Nutrition tips highlight the health benefits of dozens of fruits and vegetables.
- America’s top five farmers’ markets.
Plus, you will meet some of the innovative farmers who are passionate about their specialty crops, learn how to plant a kitchen garden and find out when you should buy organic.
About the Authors
Jessie Price is the food editor for EatingWell Media Group and directs all food stories for EatingWell Magazine. She has worked on five other EatingWell books, including, most recently, Comfort Foods Made Healthy, EatingWell for a Healthy Heart and Healthy in a Hurry. She lives in Charlotte, Vermont, where she stays busy growing her own vegetables.
Dr. Preston Maring, the associate physician-in-chief at Kaiser Permanente’s Oakland (CA) Medical Center, is a crusader for local, healthy food and a national advocate for the small family farm. In May 2003, Dr. Maring founded one of the first hospital-based farmers’ markets at the Kaiser Permanente Oakland Medical Center. It was embraced by the community, and now Kaiser Permanente has 30 farmers’ markets in four states and the District of Columbia. Thanks to Dr. Maring’s persistence, local produce is also now a part of in-patient meals at 19 hospitals. For years, Dr. Maring has circulated a recipe of the week—inspired by his wanderings through farmers’ market—to thousands of co-workers and patients.
EatingWell in Season - Details
Published by The Countryman Press and distributed by W.W. Norton & Co., Inc.
Hardcover - 256 pages - 8" x 10" format
Full-Color Photographs Throughout
ISBN 978-0-88150-856-7
Hardcover Retail Price (US): $24.95
Buy It Direct and Save
Enjoy a Sample Recipe
Bean & Tomato Salad with Honey Vinaigrette
Active Time: 35 minutes
Total Time: 1 hour 35 minutes (not including soaking time)
This beautiful salad combines fresh tomatoes, green beans, red onions and dried heirloom beans. Recently harvested beans (and thus freshly dried) cook more quickly than the kind you buy year-round at the market. In the latter part of the summer, farmers’ markets begin to sell a fresh crop of heirloom varieties that would be perfect for this salad.
INGREDIENTS
1 1/4 cups dried beans, preferably heirloom, or 2 15-ounce cans white beans, rinsed (see Tip)
1 teaspoon salt, divided
1/2 cup minced red onion
1/4 cup cider vinegar
4 teaspoons honey
1 teaspoon peanut or canola oil
1/2 teaspoon freshly ground pepper, or to taste
8 ounces green beans, trimmed and cut into 2-inch pieces
1 pint cherry or grape tomatoes, halved or quartered
1/2 cup fresh basil leaves, thinly sliced
1 pound tomatoes, sliced
DIRECTIONS
- If using canned beans, skip to Step 3. If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight. (Alternatively, use our quick-soak method: see Tip.)
- Drain the soaked beans, rinse and transfer to a large saucepan. Add 6 cups cold water. Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans. (If you’re using heirloom beans, be sure to check them after 20 minutes—they tend to cook more quickly than conventional beans.) If at any time the liquid level drops below the beans, add 1 cup water. When the beans are about three-fourths done, season with 1/2 teaspoon salt. When the beans are tender, remove from the heat and drain.
- Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
- Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.
- To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.
Makes 8 servings, about 1 cup each.
Per serving: 134 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 26 g carbohydrate; 7 g protein; 7 g fiber; 298 mg sodium; 565 mg potassium. Nutrition bonus: Vitamin C (27% daily value), Folate (25% dv), Vitamin A (22% dv), Potassium (16% dv).
Tip: To quick-soak beans, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Proceed with Step 2.
While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch. See EatingWell's Bean Cooking Guide »
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