Eating Local: Recipes Featuring the Best in Farm Grown Foods

Also: Check out our interview with farmer Erin Flynn, also featured in Eating Local: The Cookbook Inspired by America's Farmers.

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eating local janet fletcher
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We often think about what to eat, but fail to consider where our food comes from. In Janet Fletcher's new book, Eating Local: The Cookbook Inspired by America's Farmers she takes us to the small farms that help supply us with the delicious fresh foods we eat.

Packed with interviews with farmers, and featuring fruit- and veggie-rich recipes, Eating Local is an informative and inspiring read.

We've selected several of our favorite Eating Local recipes for you to try.

And don't forget to check out our interview with farmer Erin Flynn, owner of Green Gate Farms, also featured in Eating Local.

polenta with chopped broccoli and pecorino
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Polenta with Chopped Broccoli and Pecorino

Polenta gets a flavorful makeover with chopped broccoli and pecorino cheese.

Polenta with Chopped Broccoli and Pecorino

green garlic souffle
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Green Garlic Soufflé

This light and airy soufflé celebrates the earthy flavor of young garlic.

Green Garlic Soufflé

grilled cauliflower steaks with tahini sauce
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Grilled Cauliflower Steaks with Tahini Sauce

Trade in your traditional steaks for these tasty cauliflower steaks, braised with a light and flavorful tahini sauce.

Grilled Cauliflower Steaks with Tahini Sauce

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Pickled Red Onions

Pickled red onions are great on sandwiches and salads, and make a wonderful garnish to almost any meal.

Pickled Red Onions

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Bulgur Salad with Cucumbers, Radishes and Onions

Fresh cucumber, radishes and onions add flavor and color to this tasty salad. Feel free to experiment by adding additional veggies to the mix.

Bulgur Salad with Cucumbers. Radishes and Onions

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Baby Greens with Persimmons, Fennel, and Walnuts

Sweet Fuyu persimmons add pep and unexpected flavor to a bed of baby greens. This dish works great on its own as a light summer lunch, or as a perfect beginning to a multi-course meal.

Baby Greens with Persimmons, Fennel, and Walnuts