A companion to "Hawai’i Farmers Market Cookbook" follows up with a spotlight on locally grown and raised products, with recipes by 18 of the Islands’ top chefs.

Edited by Joan Namkoong, "Volume 2: The Chefs’ Guide to Fresh Island Foods" contains more than 75 recipes by the likes of Sam Choy, Alan Wong, Roy Yamaguchi and other culinary stars. The chefs share their secrets, including preparation tips and advice on selecting the best local ingredients.

Some recipes showcase a single local ingredient, while others are a melange of Hawaii products. All of the recipes are home-cook friendly.

The new cookbook will debut with a book signing by various chefs at the Kapiolani Community College farmers market on Saturday from 7 to 11 a.m. Cost of the book is $15.95. See accompanying box for a complete schedule of signings through early July.

The weekly Hawaii Farm Bureau Federation farmers markets now number seven and take place on three islands, having grown from the first market established in 2003 at KCC by Namkoong and organization president Dean Okimoto. The group includes 1,600 farm and ranch families in 11 county chapters throughout the state.

Below is a recipe from the cookbook by Le Bistro’s executive chef and owner, Alan Takasaki.

Choi Sum and Sausage Stir-Fry

Courtesy Alan Takasaki, Le Bistro

6 ounces Italian sausage
3/4 pound choi sum
1/2 cup olive oil
1/2 cup tomato puree
2 fresh sprigs of thyme
Pinch of chili pepper flakes
1 cup water
Kosher salt and freshly ground black pepper
4 teaspoons minced parsley
1/2 cup grated Parmesan cheese
1 cup baby arugula

Remove casing from sausage and smash meat, breaking into small pieces.

Wash choi sum and cut into 2 1/2-inch pieces.

In saute pan, heat olive oil over high heat. Add sausage and cook until browned. Add choi sum, tomato puree, thyme, chili pepper and water, and cook until greens are tender and a sauce forms.

Season with salt and pepper. Add parsley, cheese and arugula and toss well. Transfer to serving bowl. Serves 4.