The Greenmarket in New York City. It’s described in this book as a place where “we can eat a locally grown Bosc pear whose glorious taste can cause our experience of the world to shift.” The recipes here are contributed by chefs, staff at food magazines and restaurants, and celebrities like Martha Stewart and author Ruth Reichl. The ingredients that inspire them are all found at the Greenmarket.

After reading about the history of the famous market (which includes black-and-white pictures), the book breaks into the four seasons. Beginning with spring, the author includes recipe that can be made from the foods from that season (Asparagus Milanese, Warm Mushroom Salad with Fava Beans). Each recipe comes with a write-up from the contributor and often a color photograph of the dish. Included in each section are one-page write-ups of a farmer and his or her farm.

The photographs are full-page. When there is a variety of different vegetables in a photograph (the bean, onion, and squash page), they are labeled. The edges of the page are colored to match their season/chapter, and the addition of an index and a table of contents makes browsing for certain recipes hassle-free. This is a beautiful cookbook that fans of farmer’s markets everywhere can enjoy. It encourages local eating and inspires one to grow their own vegetables to share with the community.