All In Its Season

"Eating Well in Season; the Farmers' Market Cookbook" by Jessie Price and the editors of Eating Well magazine. 250 pages $24.95

In the past 10 years, the number of US farmers' markets has grown from 2,410 to to more than 4,600.

Dr. Preston Maring, an associate physician-in-chief at a hospital in Oakland pioneered the use of hospital parking lots for weekly farmers' markets. He says his patients greatly benefited from eating much fresher produce and fruits.

Some features of the book -- Foods are sorted by color. "Red (such as tomatoes and watermelon) contain lycopene, a phytochemical that may help protect against prostate and breast cancers."

Dietary requirements are spelled out by the number of calories consumed per day.

Various farmers' markets are visited and discussed (Hermosa Beach didn't make the cut which is a pity.)

There are recipes suited to Spring, Summer, Fall and Winter. The book (lavishly illustrated) ends with an alphabetical listing of various vegetables with Peak Season, What To Look For (in the item,) How To Store, Prep and a couple of quick recipes for each.

I'd say it's an excellent introduction to the joys of farmers' markets. And with their piles of glistening vegetables and fruits heaped appealingly in baskets, they are a visual feast as well.