"Cooking Seasonally means having a keen eye and a sensitive nose as you traverse the aisles of nature's store. The harbingers of each season are color-coded-spring's plate is drenched with verdant tender stalks and gentle herbs; summer is resplendent with myriad bold reds, oranges, and yellows; autumn is rich with umber root vegetables and a second hooray of green leaves. Understanding this spectrum is an essential starting point to setting a menu. The Farmer's Market Cookbook will guide the home cook through the ripening seasons with dozens of simple, elegant recipes that celebrate the gifts of nature's cycle and serve as a road map for navigating any local market-be it farm stand or grocer's aisle. Book jacket."--BOOK JACKET.

Includes bibliographical references and index.

Spring Spring's Bounty Herbs Starters Main Courses On the Side Desserts Vinegars and Oils Spring Notes Summer Summer's Bounty Chili Peppers Putting Up Vinegars and Oils Starters Main Courses

On the Side Desserts Beverages Vinegars and Oils Summer Notes Autumn Autumn's Bounty Winter Squash and Pumpkins Starters Main Courses On the Side Desserts Beverages Vinegars and Oils Autumn Notes.