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Dane County Farmers’ Market 50th Anniversary Cookbook Want Your Market Recipe – Isthmus

Dane County Farmers' Market 50th Anniversary Cookbook Want Your Market Recipe - Isthmus

The community recipe book is a time-honored tradition, with collections usually coming from church groups and The Junior League, the recipe favorites of group members. A new cookbook on the occasion of the 50th anniversary of the Farmers Market in Dane County is a community recipe collection with a twist.

The focus will be on “shop locally and cook globally,” said the project’s editorial coordinator, Terese Allen, a longtime chef, food journalist and promoter of local foods.

She started by asking for recipes from the farmers and other market participants and now accepts recipes from all home cooks and chefs at local restaurants. The project will eventually “recognize the larger community” that surrounds the farmers market, “and how it has grown,” Allen said in a telephone interview.

This cookbook, unlike the typical club or church recipe collection, will not feature every recipe submitted. Allen carefully puts together the collection. She is particularly interested in recipes that highlight market ingredients and “showcase ethnic traditions from around the world”. She’s also not looking for complex recipes. Maybe someone will come home with a bunch of spinach and, instead of just sautéing the vegetables, start with a sauce inspired by one of the many Asian cuisines.

A wide variety of specialty ingredients, such as curry leaves, are available on the market, Allen notes, and recipes using them are welcome. But she’s also looking for recipes that focus on staples like apples and onions, spinach, and potatoes, which emphasize the fact that “you can actually do your grocery shopping at the market.”

The entry form also asks about the story behind the recipe: how the entrants conceived or conceived it, and what it means to them in a more emotional sense. “The story is really important,” Allen says. “The story creates a relationship with the market. And as a reader you then have more bond with the recipe.” Nevertheless, Allen doesn’t expect everyone who submits to have a “great story,” but as an editor, she can then give context to certain recipes by talking about an ingredient or farm, history or tradition. “That’s what I like to do, fill in missing pieces.”

The submission form also asks about the applicant’s affiliation with the market.

Recipes must be original or in some way adapted from the original source, and that source must be acknowledged.

Allen has a big task ahead of him. She not only collects the recipes, but they are all tested, the recipe format itself standardized and the personal stories edited or supplemented. “I’ve been doing this for 35 years,” says Allen, whose first cookbook was invaluable The Ovens of Brittany Cookbook, who saved those beloved recipes from oblivion when the area chain went bankrupt. “Taking other people’s recipes is like doing a jigsaw puzzle. That’s what I’m good at.”

Allen thanks her partners in the project, Ted and Joan Ballweg (owners of Savory Accents) — “I wouldn’t do it without them” — and Little Creek Press, who will design and print the project.

Allen accepts submissions online through a google form or interested parties can request the form by sending an e-mail to [email protected] She will probably be collecting recipes until early July. She can continue to accept prescriptions if certain areas need to be reinforced. “If only asparagus recipes come in, we’ll need more,” Allen says with a laugh. “I’m hoping for a decent cross section.” The submissions, she emphasizes, “drive what the book will eventually become.”

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