The farm-to-table movement is flourishing. Farmers markets and greenmarkets are popping up in cities and neighbourhoods everywhere. Shoppers are no longer restricted to the same 30 items in the produce section of the supermarket. This cookbook invites you try Escarole Caesar Salad, a Dandelion Greens-Italian Sausage-Fontina Cheese Pizza and Kohlrabi Salad with Pea Shoots. Farmers markets also introduce cooks to artisan cheesemakers and the recipe for End of Summer Quiche plays up the tangy character of locally made goat cheese. Organised by season, each section also has an illustrated produce primer that introduces and explains the culinary qualities of spring greens, heirloom tomatoes (summer); pears (autumn) and winter squash.
Ivy Manning developed the cooking classes at the Whole Foods in Portland. She has written about food, cooking, eating, and drinking for The Oregonian, Food and Wine, and Willamette Week. She and Gregor Torrence both live in Portland.