With the incredible increase in interest in eating locally grown and health mindfully, The Green Market Baking Book by Laura Martin is a wonderful cookbook for any kitchen. This book gives people alternatives to baking with refined sugar and artificial sugar products, while encouraging them to support their local food communities. A contributional effort spearheaded by Ms. Martin, this book features 100 mouthwatering sweet and savory baked treats chosen from the best chefs and bakers from across America — all created from locally produced sustainable whole foods using natural sweeteners, and featuring dairy- and gluten-free treats along with vegan and low-fat variations.
The book is broken down into 11 sections beginning with the chapter, Answers to A Few Questions. This section does a great job of explaining why not to use sugar and why you should use organic. Additional sections discuss Ingredients, Stocking the Pantry and Substitutions. There is a great Substitution Chart, helpful in showing you how much natural sweetener to use to replace sugars in your recipes.
The heart of the book are the sections devoted to each season, aptly titled, Spring, Summer, Fall and Winter, featuring how to’s on selecting that season’s ripest produce and recipes highlighting those seasonal flavors we all love.
Some of the wonderful seasonal recipes included in the book are:
- Alice Waters’s Whole Grain Waffles
- Dan Barber’s Vegetable Frittata with Potato Crust (wheat-free)
- Christine Carroll’s Plum–Walnut Upside-down Cake
- Rozanne Gold’s Yellow Squash and Sundried Tomato “Quiche”
- Carol Anne Wasserman’s Chocolate Cupcakes with Dark Chocolate Ganache Frosting (dairy-free)
- Cynthia Wong’s Honey-Figgy Toffee Pudding
- Terese Allen’s Rosemary Buttermilk Biscuits for Organic Valley
- Meredith McCarty’s Toasted Almond and Orange Cake with Orange Glaze (dairy-free)
- Shermer Pecans’ Apple Oat Pecan Drops (vegan)
- Linton Hopkins’s Rosemary Olive Bread (dairy-free)
Near the end of the book are a few pages highlighting Growing Your Own and Preserving The Harvest. From soil tips to the best freezing and canning methods, this book really leaves nothing out! The Appendix points you to various suppliers for Organic Baking products and how to find your local Farmer’s Markets.
Two of the things I really liked were the Sample Menu page, featuring recipes for nearly every occasion, and the drawings. While I usually love to devour cookbooks because of their beautiful photographs, this book features very lovely hand drawn pictures of fruits and vegetables. It suits the cookbook well.
Here is a very easy recipe from the book for a delicious topping that can be used over Shortcakes, Ice Cream or Pancakes:
Honey Strawberry Topping
3 cups local organic strawberries, hulled and sliced
1/3 cup local mild flavored honey (such as orange blossom or wildflower)
Pour honey over fruit and let stand 30-40 minutes until ready to serve.
Reprinted from Green Market Baking Book © 2011 by Laura C. Martin, with permission by Sterling Publishing Co., Inc.
See? EASY! And yet, so delicious!
There is a delightful recipe for Shortcakes in the book that would go perfectly with this sauce! You can buy the book HERE, or I happen to have one copy of the book that you can WIN! Yes, win!
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One random winner will be chosen via ‘And the winner is’ plugin. Once the winner is chosen, the winner will be contacted via email and if winner does not respond within 48 hours, winner forfeits prize and another winner will be chosen at random.
This giveaway is open to U.S. residents only. Please be sure to leave a separate comment on this post for EACH entry. All entries will be checked and verified. You must enter a valid email address or Twitter handle so we can notify you of your win, otherwise you forfeit the prize and another winner will be chosen. You have until 11:59pm EST on Saturday, May 28, 2011 to enter.
Disclosure: We received one copy of this cookbook to review and one copy to give away. We did not receive any other compensation for hosting this giveaway.