'Fresh Ideas' teaches ways to make the most of farmers' produce

The season's burgeoning farm stands and markets tempt passers-by with succulent fresh fruits and vegetables.

Novices might be enticed to buy a basket or bushel without a clear plan for how best to store and prepare the produce. Experienced shoppers, meanwhile, turn to tried-and-true recipes and storage techniques, such as those found in "Recipes From America's Small Farms: Fresh Ideas for the Season's Bounty."

The new book, by Joanne Lamb Hayes and Lori Stein, is a primer for anyone who enjoys seasonal fruits and vegetables. The authors hope it encourages more people to join Community Supported Agriculture groups, which are local cooperatives in which members pay an annual premium to reap a share of seasonal produce from local farmers.

The paperback has no photographs, but it is chock-full of tips for buying, storing and preparing produce. Its 12 chapters are organized by food family, such as "The Cabbage Clan," "Seeds and Pods" and "Roots and Tubers."

The main focus is fruits and vegetables, but there also is a section on meat, poultry and fish. A chapter on "Basic Recipes" features preparations such as gratins and frittatas that can be adapted to whatever vegetable is on hand.

Recipes such as Cauliflower Cheese Pie and Broccoli Flan come from small farm owners and members of Community Supported Agriculture groups, as well as chefs who embrace the small, organic farm movement.

• Potato Crust (recipe follows)
• 2 large eggs
• 1/4 cup milk
• 3/4 to 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons unsalted butter
• 1 cup chopped onions
• 1 clove garlic, finely chopped
• 1 medium cauliflower, broken into small florets
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh basil; or 1/2 teaspoon dried
• 3/4 teaspoon chopped fresh thyme; or 1/4 teaspoon dried
• 1 3/4 cups grated Cheddar cheese
• Paprika

Prepare and bake the Potato Crust. Reduce the oven temperature to 350 degrees when the crust is done.

Meanwhile, in a small bowl, beat the eggs, milk, 1/2 teaspoon salt and the pepper; set aside.

Melt the butter in a large skillet over medium heat. Add the onions, garlic and 1/4 to 1/2 teaspoon of the remaining salt; cook, stirring frequently, until lightly browned, for about 5 minutes. Add the cauliflower, parsley, basil and thyme; cook, covered, for 10 minutes, stirring occasionally. Remove from the heat.

Over the baked potato crust, layer half of the Cheddar cheese, then the cauliflower mixture, then the remaining cheese. Pour the milk mixture over the top and lightly dust with paprika. Bake for 35 to 40 minutes, until set.

Makes 8 servings.

• Vegetable oil, for greasing
• 2 cups firmly packed grated raw potatoes
• 1/2 teaspoon salt
• 1 large egg, beaten
• 1/4 cup grated onion
• All-purpose flour

Heat the oven to 400 degrees. Generously oil a 9-inch pan.

Place the potatoes in a colander set over a bowl and toss the potatoes with the salt. Set aside for 10 minutes. Squeeze out the excess water. In a medium bowl, combine the drained potatoes, egg and grated onion. Using lightly floured fingers, pat the potato mixture into the oiled pie pan, building up the sides of the crust.

Bake for 35 to 40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to crisp it.

• Butter or vegetable oil, for greasing
• 1 pound broccoli, coarsely chopped
• 1/2 medium-size onion, thinly sliced
• 4 large eggs
• 2 cups grated Swiss or Jarlsberg cheese
• 1 1/2 teaspoons chopped fresh oregano; or 1/2 teaspoon dried
• 1 1/2 teaspoons chopped fresh basil; or 1/2 teaspoon dried
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Heat the oven to 325 degrees. Lightly grease a 11/2-quart baking dish.

Steam the broccoli and onion until just tender. Do not overcook. Drain well.

Meanwhile, in a large bowl, beat the eggs and fold in the cheese. Add the broccoli mixture to the eggs along with the oregano, basil, salt and pepper.

Transfer the mixture to the prepared baking dish and bake, covered, for 30 to 40 minutes, until set.

Makes 4 main-dish servings or 6 side-dish servings.

Additional Information:

Cooking Tip

Hints for cooking vegetables

Authors Joanne Lamb Hayes and Lori Stein offer these general hints for cooking vegetables: