The Dane County Farmers’ Market Cookbook
More than fifty years of operation. Hundreds of Wisconsin growers and thousands of shoppers gathering weekly around the white-domed State Capitol in Madison. And an ever-growing diversity of farm-fresh crops, world-class cheeses, pastured meats, and specialty products. It all comes together in this collection of bold-flavored, internationally-focused recipes cooked up from local ingredients.
Savor stories and dishes from the vendors, shoppers, and chefs who build cultural and community bonds at one of the nation’s largest, most renowned farmers’ markets. Build your pantry with everything from purple daikon radishes and harissa paste to bandaged cheddar and black currants. Prepare both contemporary and heritage dishes such as Hungarian Tomato and Pepper Stew, Tacos de Carnitas, Garlic Scape Feta Pesto Salad, and Red Kabocha Squash Soup with Ginger, Lemongrass, and Thai Eggplant.
All proceeds from the cookbook benefit the Dane County Farmers’ Market.
264 page hardcover
ABOUT THE AUTHOR - Terese Allen
Terese Allen has been called Wisconsin’s “premier food writer” and “the keeper of its culinary heritage.” Her columns have run in Edible Madison, Edible Door, Isthmus, Wisconsin Trails, and elsewhere, and her books include The Flavor of Wisconsin, The Flavor of Wisconsin for Kids, Fresh Market Wisconsin, Wisconsin Local Foods Journal, and The Ovens of Brittany Cookbook. Terese is a co-founder and longtime leader of the Culinary History Enthusiasts of Wisconsin (CHEW) and past president of the food and sustainability organization REAP Food Group. She lives in Madison and on Washington Island.