Ivy wrote The Farm to Table Cookbook because, as she says, “I kind of needed the book myself.” She loved going to farmers’ markets, and found that she heaped her basket with interesting produce that, despite her training at culinary school and years of experience as a food writer, “would die a lonely death in the refrigerator drawer.” Ivy wanted to write a book that would inspire people to get out of their food ruts and take full advantage of the seasonal offerings of farmers’ markets.

In the spring, Ivy says she shops the farmers’ markets for rhubarb (”I’m crazy about rhubarb”), kale (”I like to braise it with brown sugar, bacon, and vinegar”), miner’s lettuce, kohlrabi, pea shoots, and French breakfast radishes. She’s looking forward to making Vitaly Paley’s Rhubarb Streusel Tarts with Brown Sugar and Sour Cream Ice Cream from her book (”I could eat it all day”).

Ivy has a few words of advice for the Market’s shoppers. First, she suggests walking through the market once without buying anything so that you can plan your purchases. She says to bring lots of change as well as totes and plastic bags for produce. Also, Ivy urges shoppers to talk to farmers. If you aren’t sure how to cook a vegetable, ask the farmer who grew it. He can tell you how to eat cardoon stalks or an interesting new way to prepare cauliflower. Also, if you’ve enjoyed a farmer’s produce in the past, let the farmer know. Tell her how you made a delicious gratin of her Brussels sprouts or a simple dressing for her greens.

Ivy had one last tip that will make her the darling of the Market’s vendors. “Bring the farmer a cup of coffee. He or she’s probably been up since four in the morning and will really appreciate it.”