Carrot Ice Cream and Recipe Roundup

Tri-colored carrot ice cream, crab and sweet corn chowder, pizza bread pudding, fermented dill pickle relish, and caraway vegetable soup.

Chocolate Gingerbread Cake and Recipe Roundup

Penne with creamy squash and red pepper, chocolate gingerbread cake, cabbage rolls, and carrot soup with herbs de Provence.

Double Chocolate Hazelnut Cream Puffs and Recipe Roundup

Shrimp panzanella salad, glazed sweet potatoes, double chocolate hazelnut cream puffs, Thai shrimp and noodles, and roasted beets with parsnips and carrots.

Homemade Oreo Cookies and Recipe Roundup

Tofu tacos, dark chocolate and pecan blondies, homemade “Oreo” cookies, brined and grilled pork chops, layered rainbow salad, and carrot and feta salad.

Carrot Apple Soup and Recipe Roundup

Runny eggs over greens on toast, multigrain maple muffins, apple cake, maple bacon cheese sandwiches, carrot apple soup, bean and bacon soup, crispy pork milanesa, and salt and vinegar potatoes.

Eating Local: The Cookbook Inspired by America’s Farmers

Eating Local Cookbook
Lori Writer / Heavy Table

Subscribing to a CSA (community supported agriculture) farm share can be both exciting and overwhelming. There’s something thrilling about the anticipation that builds all week, leading up to delivery day when you lift the lid of your box to discover what combination of fresh-off-the-farm produce your farmer has brought: Perhaps gnarled heirloom tomatoes in Crayola-vivid yellows, oranges, and reds; or crisp carrots tied in bunches and with feathery tops still attached; or juicy cantaloupe with its gentle, sweet perfume. But it can be a challenge to find new ways to use up all of that produce, especially vegetables you’ve never seen before (like celeriac, or Harukai japanese turnips) or vegetables you’ve seen before and dislike (kale or black radish, for example). The newly released cookbook Eating Local: The Cookbook Inspired by America’s Farmers, by Sur La Table with Janet Fletcher [304 pages, jacketed hardcover, Andrews McMeel Publishing, LLC, $35.00] strives to help you “make the most of the fresh ingredients from your CSA box or farmers’ market and celebrate the goods grown in your community.”

Not merely a cookbook, Eating Local also profiles 10 CSA farms that “are a representative cross section of the movement,” including Nitty Gritty Dirt Farm in Harris, MN, which both cultivates produce and raises livestock, and Morning Song Farm in southern California, which claims to be the nation’s only rare-fruit CSA. Collectively, the 10 profiles sketch out for us the life of a CSA farmer, from starting the farm, to selecting crops, to packing the boxes each week. Of Nitty Gritty Dirt Farm, the authors write, “Empty cardboard boxes stand ready in the shade of the hoop house, waiting to be filled according to [farmer] Robin’s posted diagram: heavy stuff on the bottom, shapes juxtaposed artfully, a riot of color on top. She wants shareholders to open the box and be stirred by the beauty.” Each profile contains snippets of insight, from kitchen tips such as “Take pesto beyond basil. Substitute spinach, kale, or garlic scape for some or all of the basil” to a listing of the farmers’ favorite crops, to a sentence or two discussing the farm’s philosophy.

Nitty Gritty Dirt Farm contributed three recipes: Pickled Yellow Wax Beans with Fresh Dill; Nitty Gritty Dirt Farm’s Slaw; and Nitty Gritty Dirt Farm Ketchup.

Recipes — 150 of them — are divided among three major sections, vegetables; fruits; and poultry, meat, and eggs; and then organized alphabetically for easy reference by primary ingredient within each section, from artichokes to turnips; apples to pomegranates; and beef to pork. Many of the recipes, such as Grilled Goat Cheese Sandwich with Asian Pears and Prosciutto or Grilled Cauliflower Steaks with Tahini Sauce, require the use of a grill, so, if you do not enjoy grilling, this might not be the book for you. Because two of the three sections are produce-focused, many of the recipes are vegetarian; however, even in the vegetables section, some of the recipes call for anchovies, a bit of bacon, or slices of sausage. Storage and gardening tips appear at the back of the book.

Sprinkled throughout the book are creative suggestions for using parts of the vegetables one might normally discard: Use “bok choy ribs as a celery substitute, or as low-calorie dippers in place of chips for guacamole”; or tender, young radish greens to make pesto; or carrot tops to make soup or sparingly in juicing and in salads. One recipe, Warm Chard Ribs with Yogurt, Toasted Walnuts, and Dill, centers entirely around the chard rib, which more commonly ends up in compost heaps.

February 17 Recipe Roundup

Latvian ham rolls, pickled coriander carrots, grilled potatoes, white bean and tuna salad, a marzipan Valentine’s dessert plus loving reflections (featuring shout-outs to the golden retriever and husband, in that order), and chicken noodle soup.

Baby Versus Real Carrots

Ed Kohler is pro-adult carrots and he votes.

December 8 Recipe Roundup

Date, orange, and fennel salad; bowties with sundried tomato pesto; gingerbread molasses cutouts; buffalo chicken dip; deep dish pizza dough; and roast baby carrots with maple-mustard glaze.

November 17 Recipe Roundup

Honey cake concludes the fascinating Gastronomy612 Russian Dinner Night series, white pizza with arugula, Nutella swirl pound cake, rosemary and white bean soup with cauliflower cream, butter chicken, and shaved carrot salad with sambal dressing.

September 21 Flickr Pool Roundup

A stone soup party by katbaro, purple dragon carrots by massdistraction, more all-local bento by mamichan, and Surly Hell by purpig.

Heavy Table Flickr Pool: The Fair and Beyond

Multicolored carrots from Dunlooken Farm CSA by mamichan, a State Fair lingonberry sno cone by massdistraction, Surly Hell in both can and pint glass by smcgee (plus a lingonberry float), and awesome Fair shots of a corn fritter vendor, elk meatballs on a stick in a boat, and the Salty Tart booth by katiejocannon.