Eat More Vegetables: Making the Most of Your Seasonal Produce
When the farmers’ markets start in earnest in April and May, Minnesotans’ pent-up desire for fresh, flavorful produce is answered immediately by rhubarb, spring onions, and tender lettuces. Within just a few weeks, the bounty has expanded exponentially and, before too long, those connected to a crop share or whose market basket is perhaps a bit too accommodating may be wondering: Just what should I do with fennel? And how can I possibly consume all of this spinach?
Tricia Cornell comes to the rescue in Eat More Vegetables, 135 recipes arranged seasonally to correspond with our northern plenty, from a refreshing cold beet soup in the heat of summer to a healthy and comforting butternut squash chili for cold winter nights; from zucchini fritters any kid will love to an adults-only melon-vodka slushie. But this book brings value far beyond creative recipes. Introductions to the many vegetables, fruits, and herbs stacked on farmers’ tables and in the grocery store help home cooks see delicious possibilities in kale, cabbage, or tomatoes, while tips for preparation and storage encourage us to make the most of our growing season and extend the goods through fall and into winter, until the markets open up once again.
- By: Tricia Cornell
- Format: Cloth, 248 pp, 8x10, 20 b&w illustrations, 135 recipes, index, appendix
- Publisher: MHS Press (April 2012)
- Product ##: 9780873518529
Praise for Eat More Vegetables:
“Tricia Cornell shares excellent advice on CSAs and farmers’ markets, essential cooking tools, and exciting recipes to add seasonal vegetables to our daily life. Her personal experiences add to the warmth and sincerity found in every chapter. Eat More Vegetables is a most informative gem and a true healthy masterpiece.”
Sue Zelickson, Minnesota Monthly, Founder of Perspectives Family Center Kids Cafe, Women Who Really Cook, and the Charlie Awards
“More than just a great home cook, Tricia Cornell is a dinner-table matchmaker. With this book, she introduces us to all the gorgeous fruits and vegetables we’ve flirted with at the farmers’ market but never taken home for dinner. Make it a one-night stand (say, her melon-vodka slushie) or a healthy long-term relationship (the perfect pan-fried green bean). And remember, these are vegetables: Your mother will approve.”
Tricia Cornell is a writer for The Heavy Table online food magazine and for Twin Cities Business, a former editor for Minnesota Parent and Minnesota Good Age, and a veteran CSA subscriber to Hog’s Back Farm of Arkansaw, Wisconsin.