Two new cookbooks by Maine authors will have your mouth watering and your wallet opening at farmers’ markets and other local food venues. They are “How to Fix a Leek and Other Food from Your Farmers’ Market,” Revised Edition, by Sandra Garson (Just Write Books, Topsham) and “The Eat Local Cookbook: Seasonal Recipes from a Maine Farm,” by Lisa Turner (Down East, Rockport).

Mainers who have been getting their food from their own gardens, from farmers’ markets or other local venues for a long time may remember, and may still have on their shelves, Sandy Garson’s 20-year-old cookbook, “How to Fix a Leek….” Garson has just released the revised edition, partly to counter widespread health problems that can occur when contaminated industrial food moves around the country and partly to remind people, again, what’s in season when, and how to prepare and store it.

Garson praises the farmers who work so hard at their labor of love and at marketing their honestly-grown goods – for so much less financial gain that they may have made in other occupations. “….These are people who profit mightily from the joy in your eyes when you spot a picture-perfect cauliflower or basket of lusciously red strawberries they raised from scratch,” she writes. She praises local market patrons, too, who, by their requests, “pollinate a new crop, which is how green garlic and pea shoots got to New England farmers’ markets.”

Readers are reminded of the political and economic nature of farmers’ markets, such as Boston’s Faneuil Hall, where Samuel Adams “rallied Bostonians to a revolution”; Seattle’s Pike Place Market, which emerged in 1907 due to “public outrage at price-gouging middlemen”; and the Portland, Maine, market, started in 1768 and possibly the oldest continuous farmers’ market in the country, says Garson.

After her inspirational introduction, Garson follows with foods sold at markets from May through October. She briefly introduces individual foods, whether ramps or maple syrup, parsnips or cranberries, lamb or eggs; describes their history, culture, health benefits and uses; and follows with recipes using those ingredients. Recipes for foods found at the market now include Quick Rhubarb Chutney, Quick Scallion Pancakes, and French Radish, Green Bean and Black Olive Salad. Later in the season enjoy Greek Style Fava Beans, Zucchini Pie (Garson’s “most requested recipe ever”), Watermelon Agua Fresca, and Kale Stuffing (for turkey breast, pork roast, kabocha squash or turnovers).

In his foreword to Lisa Turner’s “Eat Local Cookbook,” Eliot Coleman echoes Sandra Garson’s emphasis on the importance of local farmers. “They are people who truly care about the quality of the food they produce…. These are the type of people you want to have growing your food.”

Lisa Turner is one of those people. She and her husband, Ralph, have been growing vegetables year-round at Laughing Stock Farm in Freeport for 14 years. She begins her cookbook with an essay on the importance of eating locally grown foods (taste being primary) and another on how to eat those foods – by growing your own, joining a Community Supported Agriculture (CSA) farm, or shopping at farm stands, farmers’ markets, health food stores and co-ops. After a few pages of gardening tips and notes about recipe ingredients, Turner follows with more than 125 recipes using “healthy, fresh, local food that is quick to prepare and tastes great.” The recipes are arranged by season – spring, summer, fall and winter – and include appetizers, salads, side dishes, entrees and desserts. These are concoctions from Turner’s own kitchen and from Maine’s top chefs, including Sam Hayward, Abby Harmon and Jeff Landry.

I am excited about trying Crab Cakes on Pea Shoots, which combine locally available crabmeat and pea shoots with other favorite foods: avocado, lemon juice and olive oil. Radish Sandwiches are so simple, and “very French, so you can feel very chic when you make them,” writes Turner. “They make a cute little appetizer, and they involve zero actual cooking.”

Then there’s Garlic and Ginger Broccoli, another simple recipe for a delicious side dish. And how many times have omelets come to the rescue in our home at suppertime? Turner has a recipe for Spinach and Cream Cheese Omelet that includes sun-dried tomatoes and sounds great. Ditto for Sausage and Kale Soup. Root Vegetable Tarts sound excellent for winter fare, as does Parsnip, Wild Cranberry and Walnut Salad.

The recipes are followed by tips for storing vegetables in winter.

Both of these new book are more than cookbooks. They’re joyful celebrations of local foods and of local farmers. They’re fun for either brief browsing or thorough reading, partly because the authors’ personalities flavor the writing so, and partly because they’ll so readily and tastefully answer that thrice-daily question: What’s good to eat, right here, right now?