Just as harvest season begins, a new cookbook has inspired us with recipes for those radish tops and mustard greens in our CSA box.
Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans ($28) showcases the stunning variety of foods produced across Florida, including olives, goat cheese, beef and pecans.
In the book, more than 50 farmers share their stories: Chuck Obern, of C&B Farms, works the sandy soil of Devil's Garden, near Lake Okeechobee, targeting Asian markets with bitter Indian eggplant, hot peppers and lemongrass. In Miami, Muriel Olivares grows kale, callaloo and sorrel on a quarter-acre in Little Haiti. She sells them through her Little River Market Garden CSA and the Urban Oasis Project.
Heather McPherson, Orlando Sentinel food editor, with Pam Brandon and Katie Farmand, editors of Edible Orlando, traveled the state collecting recipes from chefs, including Paula DaSilva (1500°) and James and Julie Petrakis (The Ravenous Pig, Cask & Larder).
Already, we have devoured zucchini pappardelle, a simple weeknight recipe in which lemony zucchini ribbons replace half the pasta. Red pepper flakes add zing (see the recipe). We cannot wait to try the authors' approximation of the secret recipe for Knauss Berry Farm’s beloved sugar-glazed cinnamon rolls.