Hay Day Country Market Cookbook

by Kim Rizk

Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, The Hay Day Country Market Cookbook mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around.

Genres: Cookbooks, Cooking

304 pages, Paperback

First published November 1, 1998

Reviews

[Nikki · Rating 4 out of 5]

This cookbook is from a market in Westport, Connecticut, near where I lived as a teenager. It's full of interesting recipes using fresh ingredients one might find at a farmers' market, combined with some fancy stuff like Brie, pine nuts, chévre and prosciutto (actually I can find the cheeses at my farmers' market and the other ingredients at my local supermarket). It's nicely laid out, easy to follow, and has lots of tips and hints.

I used to dread being asked to provide appetizers for the "friendship suppers" at our old church, but when we moved here, and the similar dinners (you go to someone's house with two other couples, host provides entree and the rest are assigned a meal part) caused even more trepidation, because here. the host provides the appetizers but one pair of guests is assigned the vegetable! Finding a vegetable dish that is somewhat special and travels well is not easy. One time, I can't remember what the entree was going to be but I felt that something light was called for in the vegetable department. This cookbook came to my rescue with Green Beans, Tomatoes and Pine Nuts. Shallots are also included, and as a bonus I learned the skill of blanching vegetables to retain their color. That's the recipe I'm copying into my computer as I semi-retire the cookbook to an upstairs shelf. I'm sure it will be back. Recommended.

[Stephanie · Rating 4 out of 5]

This is another one of my favorite cookbooks. I think I would categorize the recipes as more "down home" than some of my other favorite cookbooks' recipes. Have not had a bad dish from any of the recipes I have tried and have found many of the recipes to be healthy and what I would consider refreshing. I don't like complicated cooking/baking. I don't have the time for "complicated" and if I am using good ingredients, there is no reason to fuss over the ingredients and lose the natural flavor of them.

[Rachel · Rating 5 out of 5]

I can't say enough about this cookbook. Everything, and I mean everything, I've ever made out of it is delicious. Hay Day Country Market is long gone now, and (sob) the book's out of print, but if you can get yourself a used copy, do it. I highly recommend the Pork and Apple Chili, the gingerbread recipe, the BLT Pasta Salad, and ... oh just try all of them.

[Nancy · Rating 2 out of 5]

The first several pages I was "OMG, I want to eat this book!" Then it went down hill. And I was hungry while reading it, but not much appealed to me. It also needs pictures.

[Lisa · Rating 5 out of 5]

if you love food and farm stands, buy this book now (if you can find a copy). It is possibly my favorite cookbook. Every recipe is a winner. Many of these have become “standard fare” in our house. Excellent, healthful, delicious and straightforward food.