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Farmers Market

Farmers Market

Farmers Market

Farmers market season is our favorite time of the year. We relish in the fresh tastes and colorful offerings at every turn. This special issue was inspired by those who know how to appreciate peak produce best--the farmers. No matter where you live, you, too, can make wholesome recipes from your market finds with the same love as those who till the land. If you are time-crunched, look for recipes with the FAST icon (preps in 30 minutes or less), or if you want to go meatless, look for the VEG icon. Grab a basket and visit your local farm stands--there's so much deliciousness in store!

Country:
United States
Language:
English
Publisher:
Heinrich Bauer Publishing, L. P.
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In this issue

1 min.
food from the heart

Farmers market season is our favorite time of year. We relish in the fresh tastes and colorful offerings at every turn. This special issue was inspired by those who know how to appreciate peak produce best—the farmers. No matter where you live, you, too, can make wholesome recipes from your market finds with the same love as those who till the land. If you are time-crunched, look for recipes with the FAST icon (preps in 30 minutes or less), or if you want to go meatless, look for the VEG icon. Grab a basket and visit your local farm stands—there’s so much deliciousness in store. Savor the season, THE FOOD TO LOVE TEAM…

2 min.
thank you, farmers

THERE’S MORE TO VISITING a farmers market than picking through the abundance of fresh fruits and vegetables. The variety of homegrown goods tells the stories of the farmers whose love of the land helps others live healthier, more enriching lives. Farmers value family, friendships and celebrations, and they create a sense of belonging for their customers. When you purchase a dozen eggs from a farmer who knows (and loves) the chickens who laid them, you’ll understand. The products come with an authenticity you cannot find at a mega supermarket. There is no denying the kitchen is the heart of the farmer’s home. It’s a casual meeting place to eat and talk about the plans of the day, and it’s a busy thoroughfare for grabbing a bite and conversing as the day…

21 min.
gather in the kitchen

five-grain salad active time 25 minutes start to finish 50 minutes serves 6 ⅓ cup black quinoa, rinsed⅔ cup cold water⅓ cup couscous⅓ cup boiling water⅓ cup barley⅓ cup freekeh⅓ cup brown rice3 medium oranges1 medium red apple, unpeeled, sliced thinly1 small red onion, sliced thinly1 cup loosely packed fresh flat-leaf parsley leaves½ cup loosely packed fresh mint leaves⅓ cup olive oil6½ ounces feta, crumbled½ cup Brazil nuts, chopped coarsely 1. Place quinoa and the cold water in a small saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, for 15 minutes, stirring occasionally, or until most of the water is absorbed. Remove from heat; cover, let stand for 5 minutes. 2. Meanwhile, combine couscous with the boiling water in a large heatproof bowl. Cover; let stand for 5 minutes or until liquid is…

22 min.
relax on the porch

stilton, honey & walnut tart active time 45 minutes start to finish 1 hour 15 minutes + cooling & refrigeration serves 6 1⅔ cups all-purpose flour1 stick cold butter, cut into ½-inch cubes⅔ cup walnuts, chopped coarsely1 egg, chilled2 tablespoons boiling water4 ounces baby spinach leaves3 eggs¾ cup heavy whipping cream Pinch ground nutmeg1 medium Yukon Gold potato, sliced very thinly3 ounces Stilton cheese, crumbled2 tablespoons honey 1. Process flour, butter and half the walnuts until crumbly; add egg and enough of the water to make ingredients just come together. Knead dough on surface until just smooth; press dough into a flat rectangle. Enclose in plastic wrap; refrigerate for 1 hour. 2. Grease a 4½-inch x 13½-inch rectangular loose-based flan tin. Roll dough between sheets of parchment paper until large enough to line tin. Lift pastry…

23 min.
take it outside

garden veggies & anchovy dip active time 15 minutes start to finish 35 minutes serves 6 6½ ounces baby green beans1 pound red radishes, halved4 ounces heirloom radishes, halved12½ ounces baby carrots, peeled4 Belgian endive, halved4 hard-boiled eggs, halved2 teaspoons extra virgin olive oil ANCHOVY DIP 12 cloves garlic¾ cup milk4 drained anchovy fillets¾ cup olive oil1½ tablespoons white wine vinegar2 tablespoons warm water, approximately 1. Make Anchovy Dip. 2. Meanwhile, trim tops from beans. Add beans to a medium saucepan of boiling water, return to a boil. Drain. Drop beans into a bowl of ice water until cooled; drain well. 3. Arrange vegetables and eggs on a serving platter; serve with Anchovy Dip, drizzled with oil. TO MAKE ANCHOVY DIP Bruise garlic using the flat side of a large knife; remove peel. Place garlic in a small saucepan with milk,…

25 min.
dinner in the dining room

eggplant & pasta potpies active time 45 minutes start to finish 1 hour makes 6 1½ tablespoons olive oil1 medium yellow onion, chopped finely2 cloves garlic, crushed1 medium eggplant, peeled, chopped coarsely6½ ounces Swiss brown mushrooms, quartered⅓ cup dry red wine (see tip on page 104)2 tablespoons tomato paste1 can (28 ounces) crushed tomatoes¼ cup loosely packed fresh basil leaves, shredded finely12 ounces penne pasta1 egg, beaten lightly¾ cup coarsely grated cheddar2 sheets frozen puff pastry, thawed1 egg white, beaten lightly 1. Preheat oven to 400°F. Grease six 2-cup ovenproof dishes. 2. Heat oil in a large saucepan over medium-high heat; cook onion and garlic, stirring, for 3 minutes or until onion is softened. Add eggplant and mushrooms; cook, stirring, for 5 minutes or until the mushrooms begin to color. Add wine; cook until nearly all…