Portland Farmers Cookbook

The Portland Farmers Cookbook is among the top ten recipe books in the USA. The book features a whopping number of one hundred delicious seasonal recipes and stories based on celebrating the local food and people. 

The book is a companion to the Portland farmers market and is a memorable tribute to the incredible chefs. The Portland Farmers Market Cookbook contains the best tips directly from the farmers who identify the best Pacific Northwest produce. From cherries to artichokes, you will find numerous recipes that will satisfy your tastebuds. 

No one knows the farmers market better than the local chefs and restaurant owners. And the book contains mouthwatering food recipes from these chefs. The recipes are organized in a way that covers all the seasons. They include recipes from Beast, Imperial, Ned Ludd, Olympia Provisions, Oven and Shaker, Tastebud, and many more!

For any food lover, this is a book descended directly from heaven. Breathing life into these fantastic recipes will only enhance your inner chef. Everything will be perfect, from the exquisite taste of the ingredients involved and boiled veggies to steaming roast. 

In the introduction of the Portland Farmers Cookbook, Cory Schreiber describes his intimate relationship with the Portland Farmers Market in the early 1990s. The legendary chef is the founder of the former Wildwood restaurant and also famous for putting “pacific Northwest” dining on the map from time to time. 

In contrast to the introduction, Adam Sappington (the Country Cat’s co-owner) talks about the condition of today’s farmers’ markets. Adam Sappington is also a writer of Heartlandia cookbook, which features some amazing dishes. 

Moreover, the book contains the favorite recipes of farmers and food artisans with the ingredients they grow and/or make. For example, you will find a Choi Kimchi Company’s Quick Radish Kimchi recipe in the book. 

We have a recipe from the cookbook for you. Make it at home and enjoy it with some wine. 

 Recipe: Tartine of Shaved Baby Artichokes with Goat Cheese

Ingredients: 

·      1 baguette, loaf of ciabatta, or country-style bread

·      Half cup of extra-virgin olive oil

·      Kosher salt and freshly ground black pepper

·      10 baby artichokes, cleaned and held in acidulated water

·      2 lemons 

·      2 large shallots in halves and thinly sliced

·      1 bunch spinach roughly chopped

·      4 ounces of fresh goat cheese or goat’s milk feta

Procedure: 

Start by slicing the baguette diagonally into ½ inch-thick slices. Under medium heat, warm ½ cup of oil in a shallow pan. As soon as the oil turns hot, fit in the bread slices until crispy golden. And then toast the remaining bread in a hot oven. 

Cut the artichokes into thin pieces and squeeze lemon juice on top to avoid discoloration. Then drain and dry them. Chop some fine zest on the side. 

Now, put the artichokes in a pan and sauté them by putting 3 spoons of oil and salt seasoning. Add the shallots and garlic and continue sauteing. Add the spinach and lemon zest and juice. And then season with salt and pepper.

Take them off the heat, and plate them. Enjoy the delicious meal.