Cook With Fresh, Seasonal Food

(Page 2 of 2)

May 9, 2008
By Peyton Baldwin 
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Simply in Season (Herald Press, 2005).
Five color-coded sections make up the seasons in this handy spiral-bound cookbook. The five sections consist of the four seasons, plus a section you can consult any time of year. The spring section is green and rightly so with all of the green vegetables in season during this time — asparagus, green onions, lettuce, mint, peas and spinach. Try some Marinated Radish Salad or Three Pea Stir Fry. The beginning of the book includes a small fruit and vegetable guide, with descriptions of the produce, preparation ideas, nutrients, how to select the best ones, and how to store and handle the fruit and veggies. Simply in Season also has a children's cookbook that is set up with color-coded sections and easy-to-make recipes just for kids.

RELATED CONTENT

The Simply Grande Gardening Cookbook (Burford Books, 2001).
This book features 68 garden vegetables. Each vegetable is categorized by season and includes a brief history or explanation, gardening tips and recipes. It even includes unusual edibles like violets, pansies and dandelions. Try the Springtime Violet Soup or Dandelion Greens. The basic gardening guide will even help you start your own garden.

If you would like to learn more about seasonal eating or growing your own produce, browse our Organic Gardening and Real Food categories. Also check out these specific articles:

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