Certified Arkansas Farmers Markets will open April 17 in downtown North Little Rock and Searcy.

These suggestions from chef Michel Nischan, author of Sustainably Delicious, are tasty ways to get us to eat better.

Nischan, owner of  Dressing Room in Westport, Conn., and the creator of Wholesome Wave, a program to help underserved communities gain access to local food, has a simple philosophy: Eat a lot of fruits and vegetables from small farmers and you'll do OK. 

Central Arkansas markets include River Market Farmers Market, 400 President Clinton Ave., Little Rock, open 7 a.m.-3 p.m. Tuesdays and Saturdays, Certified Arkansas Farmers Market, 521 Main St., North Little Rock, open 7 a.m.-1 p.m. Tuesdays and Saturdays, Searcy Farmers Market, Spring Park, Searcy, open 7 a.m.-1 p.m. Wednesdays and Saturdays, and Jacksonville Farmers Market, 9 Municipal Drive, Jacksonville, open 6 a.m.-6 p.m. Wednesdays and Saturdays. 

Here are some of his recipes that appear in the July 2010 issue of Food & Wine:

Fresh Shell Bean and Tomato Stew (six servings)

  • Three cups fresh cranberry beans (from three pounds in the shell)
  • 1 quart water
  • 2 garlic cloves halved
  • 2 thyme springs plus 1/2 teaspoon thyme leaves
  • Pince of baking soda
  • 1 pound tomatoes, diced (a good use for perfectly delicious but less beautiful tomatoes often sold for less at farmers markets)
  • 1 tablespoons unsalted butter
  • Salt

In a saucepan, combine the beans, water, garlic, thyme sprigs and baking soda and bring to a boil. Simmer over low heat until the beans are tender, around 30 minutes.

Drain the beans, reserving 1 1/2 cups of cooking liquid in the saucepan. Discard the garlic and thyme sprigs. Add the beans and tomatoes. Simmer over moderate heat until the tomatoes are hot, about two minutes. Remove the pan from the heat and stir in the butter. Add the thyme leaves and season with salt, then serve.

Instant Tomato Sauce: Chop overripe tomatoes and cook with a small pat of butter and fresh herbs until soft. Toss with pasta.

Peach and Fennel Slaw: Mix thinly sliced fennel with vinegar and salt. Add sliced peaches, flat-leaf parsley, tarragon and fresh lemon zest and toss again.

Raw Corn Salad: Cut fresh corn kernels off the cob and toss with cilantro leaves, shaved white onion and fresh lime juice.

Tomato-Avocado Spread: Coaresly chop varied heirloom tomatoes and smash in a bowl with a ripe avocado and sliced scallions. Season with salt and spread on crusty bread.