Bowls of heavy, red tomatoes. Stacks of meadow-smelling sweet corn. Baskets full of crisp green beans, glossy peppers, and rich purple beets. For many Minnesotans-even those who aren't farmers or gardeners-this is what summer looks like, thanks to the farmers market. The number of farmers markets in our state has more than tripled over the last decade (from 45 in 2002 to more than 150 today) as we search out the healthiest, most delicious, and most local food we can find. All that produce looks so lovely-but sometimes we simply don't know what to do with $3 worth of kohlrabi (or green beans, for that matter). The Minnesota Farmers Market Cookbook solves that problem. Think of it as the ultimate market guide.

It's easy to use-organized alphabetically by food-and supremely helpful, with tips for choosing the best produce, buying it in season, storing it so it stays fresh as long as possible, and preparing it with simple, delectable recipes you'll return to again and again. More Than 80 Recipes collected from chefs, vendors, and foodies around the state showcase the best of seasonal cooking, from Andrew Zimmern's zuppa valdostana to Lenny Russo's grilled pork tenderloin to Atina Diffley's sesame kale. If you're not a whiz in the kitchen, don't worry-author Tricia Cornell explains basic cooking techniques and offers timesaving tips for busy folks who want to eat right. Maps and a complete market directory benefit explorers and rookies alike: if you don't know where your nearest farmers market is, or you know it so well you're craving a change of scenery, take a look inside. Book jacket.