MADISON, WI – The largest producer-only farmers market in the U.S., the Dane County Farmers’ Market (DCFM) celebrates 50-plus years of operation with the publication of The Dane County Farmers’ Market Cookbook: Local Foods, Global Flavors. Written by veteran Wisconsin-based author Terese Allen, the hardcover, full-color, perfect bound book will be released on July 8 from Little Creek Press (Mineral Point, WI).
A public book launch is scheduled for Saturday, July 8 from 7 am to 12 noon at the DCFM, held that day at Breese Stevens Field, 917 E. Mifflin St., Madison, WI. Allen will be signing copies of the book from 9 am to 12 noon.
Allen’s selection of recipes, heartfelt stories, and cooking tips from the vendors, shoppers, and chefs who build cultural and community bonds at one of the nation’s largest, most renowned farmers markets constitutes the backbone of the 258-page cookbook. The author presents a collection of internationally focused recipes cooked up from a deep selection of local ingredients offered by over 200 DCFM producer-members.
An ever-growing diversity of farm fresh crops, world class cheese, pastured meats, and specialty products are found each Saturday on the square around the Wisconsin State Capitol.
All proceeds from the cookbook benefit the DCFM. In addition to recipes that give a global spin to local ingredients, the cookbook includes a history of the DCFM, a foreword by award-winning chef Tory Miller of L’Etoile, and many pages of colorful market shots by photo editor Bill Lubing and others from the DCFM community.
The Dane County Farmers’ Market Cookbook can be pre-ordered for pick-up at the launch via https://dane-county-farmers-market.square.site/, or for shipment via the publisher at http://littlecreekpress.com/bookstore/the-dane-county-farmers-market-cookbook/. It will also be sold at the DCFM on Saturdays on the Capitol Square and on Martin Luther King Jr. Boulevard on Wednesdays, and at bookstores and other retail outlets in the region. For more information, visit https://dcfm.org/.
The book “shines as a beacon for those wishing to experience Wisconsin’s nuanced agricultural heritage, our culinary prowess and our diversity,” says Luke Zahm, host of PBS’s “Wisconsin Foodie.”
“The recipes are surprising and accessible,” says food editor-author Lindsay Christians. “I was drawn to the kimchi fried rice, Hmong pork, Nepalese curry and Wisconsin cheese soup, plus much more. This book is a treasure—a vivid love letter to Madison.”
In this, her 14th book, Allen offers more than the typical farmers market cookbook. She skillfully weaves through the recipes and among the beautiful photos heartwarming personal stories from those who love the market, helpful contributor tips, and her wise culinary guidance honed from years of professional cookery.
There’s a spot for this book beside the spoon rest of anyone who wants to transform local ingredients into dishes offering global flavor, and a lot of it!
