Local flavors: cooking and eating from America's farmers' markets

1. Greens wild and domestic

2. A cool-weather miscellany

3. Herbs and alliums

4. Cabbages, kale, and other crucifers

5. Corn and beans

6. Vining fruits and vegetables

7. The vegetable fruits of summer: eggplants, tomatoes, and peppers

8. Roots and tubers

9. Eggs and cheese at the market

10. Small tender fruits: berries, grapes, and figs

11. Stone fruits: the warm heart of summer

12. Mid- to late-season fruits: pomes and persimmons

13. Winter fruits: citrus and subtropicals

14. The foods that keep

15. Basics

Epilogue: time passing at the market.