About a year ago we started subscribing to a local farm. As CSA members, we receive a box of veggies and fruit every week. This has been great for our diets. We’ve begun to get a feel for what is in season and how good things taste when they are not shipped from another continent!
At first, though, I was at a loss as to how to cook all these vegetables. (The fruit is easy. The Boy eats fruit with almost every meal.) I shopped around and finally settled on From Asparagus to Zucchini; A Guide To Cooking Farm-Fresh Seasonal Produce. This cookbook is amazing! It is organized by vegetable, with at least 4 recipes for each. Most of the recipes require other ingredients that are also currently in season. In addition to the recipes (we have yet to find one we really don’t like), each section has a brief history of that vegetable and cooking and storage tips.
Really, who knew there were so many delicious ways to prepare beets or how delicious a carrot almond cake could be? Pasta Pie with Fresh Greens anyone? How about Garlic Parsley Pesto or Penne alla Zucca (Roman Pasta with Pumpkin Sauce)?
f you are thinking of trying to cook more with seasonal produce or if you have a plethora of squash and need some ideas of how to use it, this is the book for you. If you want to introduce more vegetables (and not just the mainstream veggies you find at the supermarket) into your diet, this is the book for you. If you like to shop at Farmers’ Markets, but just don’t know how to fix that kohlrabi, this is the book for you. Happy Cooking and Happy Eating!