Boston Public Market Announces Release of First Edition Seasonal Cookbook
Cookbook Features Recipes Inspired by New England BPM Vendors
BOSTON, 12/6/16 — The Boston Public Market today announced the release of the Boston Public Market Seasonal Cookbook, a guide to home cooking based on the New England seasons and the fresh food found throughout our region. The year-round cookbook – written in-house by Boston Public Market Association staff – features 100 recipes reflective of the New England agricultural landscape and the items produced by the 40 local farmers, fishers, and food entrepreneurs of the Boston Public Market.
The informative, user-friendly cookbook is filled with beautiful photographs of seasonal food and will be on sale at the Info Desk inside the Market ($20) just in time for the holiday season. In addition to highlighting over 100 recipes, the cookbook paints a picture of what’s happening on Massachusetts farms with each turn of the season; teaches readers how to be creative and waste less; shares helpful cooking tips like the “pesto equation,” how to roast any squash to perfection, or what’s in your CSA box; and shares fun facts and stories about Boston Public Market vendors and their passion for food.
The cookbook helps shoppers navigate the aisles of the Market as they tick items off their grocery list and experiment with recipes like Linguini, Scallops & Garlic Scape Pesto (Spring), Goat Cheese and Honey French Toast with Fresh Peaches (Summer), Baked Pumpkin and Chimichurri Sauce (Fall), and Prosciutto Wrapped Pork with Sweet Potatoes and Apples (Winter).
“Our community at the Boston Public Market loves grocery shopping, cooking, and most of all—eating. We’re so proud of this project and we’re excited to offer the Boston Public Market Seasonal Cookbook as part of our ongoing mission to be a resource for our community to learn about seasonal cooking, nutrition, and local sourcing,” said Cheryl Cronin, CEO of the Boston Public Market. “We may not be professional chefs, but these recipes are delicious and accessible to the everyday cook, and highlight the simple beauty and flavor of local ingredients that can be found every day at the Boston Public Market.”
The release comes on the heels of ‘Dinner Tonight,’ the Boston Public Market’s campaign to encourage cooking experimentation with rotating seasonal recipes that can be prepared with fresh, local ingredients from the Market’s vendors. The campaign, which was launched in September, showcases favorite recipes from Market staff and vendors and the key ingredients needed to prepare them at home. The simple, delicious recipes come in four different categories: Eat Your Veggies, Make it Quick, Cook for Everyone, and Try Something New.
“Don’t know what to do with ramps and fiddleheads in the spring? Or kohlrabi and rutabagas in the fall? We’ve got you covered,” said Mackenzie Sehlke, Director of Community Education and Engagement for the Boston Public Market, a registered nutritionist who helped develop many of the recipes in the cookbook. “Use this cookbook as a guide to experimenting with locally sourced, in-season food, and enjoy the delicious bounty of New England all year round.”