Cooking Seasonly: Simply in Season

Danforth-gourds-2008-fall-2
Monado / Foter / CC BY

I’ve really been trying to eat seasonally, in the sense that I try to eat things that are currently being grown or harvested (or I’ve preserved myself). Winter has been hard for me, because there are less seasonal fruits and vegetables (and I have not frozen or dried as much as I had wished).

I thought I’d share my most-turned-to cookbook that has really helped me to know how to prepare fresh and local produce:

Simply in Season Expanded Edition (World Community Cookbook)

Simply in SeasonOrganized by seasons, the recipes include typical things like quiche and muffins, but also new things to me such as Strawberry Souffle and Upside-Down Pear Gingerbread.  I’ve been trying to cook through this over the past couple years. My most turned-to-favorites are the white chili and the potato soup.

 

Things I like the most:

  • An index of recipes by produce featured. For example, if I have a bumper crop of backyard tomatoes, I can look up tomatoes and find every recipe that contains tomatoes
  • Fruit and vegetable guide. If I am not sure what a rutabaga is, or how to use it, there is a photo guide for produce that includes what season the item will usually be available, and how to select, store, and prepare it.
  • Easily adaptable recipes with possible variations noted. I often use these recipes as a base and then add or subtract from the ingredients based on what I have on hand.

Something I would change:

  • I would love to be able to see photos of completed recipes. I just like visuals.

If you’re interested in some more of the recipes from Simply in Season, check out The Local Cook blog. She featured a lot of the recipes in her quest to cook through the book. And yes, she includes photos!

What about you? What are your most-turned-to cookbooks?

 

One thought on “Cooking Seasonly: Simply in Season

  1. Pingback: Saving the Seasons: How to Can, Freeze, or Dry Almost Anything | Nourishing Reads

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