Simply in Season

May I,  this week,  introduce you the one of the most valuable cookbooks you will ever come by.   Simply in Season, recipes that celebrate fresh, local foods in the spirit of More-with-Less, by Mary Beth Lind and Cathleen Hockman-Wert, published by Harold Press.

About The Book

“Simply In Season is a community cookbook about good food: foods that are fresh, nutritious, tasty and in rhythm with the seasons.  Whether they come from a farmer’s market or a CSA subscription farm, or your very own garden, fresh local foods are good for the earth we share.” The authors, Mary Beth Lind, a member of  the Philippi Mennonite Church, who grew up eating local seasonal foods in the mountains of West Virginia, and Cathleen Hockman-Wert, an editor for Mennonite Women USA since 1997 share a vast wealth of knowledge.  The forward is beautifully written by Graham Kerr, celebrity chef from the 1970’s and host to his very own television show on the CBC,  The Galloping Gourmet.  I can remember running home from school to watch him have a “nosh” and create his masterpieces.  There is a section at the front on how to keep your veggies fresh and nutritious.  There is an extremely colourful descriptive and photographic chapter dedicated to all the local foods, including herbs, showing along with storage and handling; cooking, nutritional and serving suggestions.  Each recipe is placed according to the season it matures in, which makes finding what to do with them much easier.  Each season has its own section for Breads and Breakfast, Soups, Salads, Sides, Main Dishes, Desserts, Canning and Extras. In the last section of the book one can find an All Seasons section where there are plenty of amazing recipes using dairy, grains, dried foods, meats and such, with another huge variety of Breads and Breakfast recipes, Soups, Main Dishes, Desserts and Extras. Here and there, dotted throughout this marvelous book are little inspirational, educational and devotional passages, which gently remind the reader to thank all those who have had a part in the creating, propagating, preparing and sharing of our food.  Now who would not want to have this book in their culinary collection?

I am so thankful the Harold Press publishers were so generous to give this one for our group, so I don’t have to part with mine.  I know I will be referring to mine on a constant basis preparing good healthy foods for my family while eating through the seasons. This one will not go on the book shelf.

My Thoughts

This cook book inspired me to start this whole book give-away idea.  When I first discovered this beautifully colourful little book, it made my mouth water with delight and my mind reel with excitement.  I felt everything it was telling was so valuable that I simply had to share it with you.  I can hardly wait for the dried beans to come our way this year, as I have discovered a Home-Canned Pinto Bean recipe that is a must on my list!  No more soaking the beans for bean dip when it is right there in the pantry waiting for me!  The Marrakesh Lamb Stew sounds absolutely wonderful for a cold and frosty winter’s night.  I actually can and will, however; wait, to do that recipe….

Book Highlight

GREAT GREEN VEGETABLE PASTA

Substitute other green vegetables to suit your tastes and what you have on hand.  Serves 4 – 6

  • 1 cup cottage cheese or ricotta cheese
  • 1/2 cup milk or rice milk
  • 1/3 cup parmesan cheese freshly grated
  • 1 clove garlic minced
  • 2 T fresh chopped basil (2 tsp dried)
  • 2 T fresh chopped parsley (2 tsp dried)
  • 1/2 tsp salt

Stir together in a bowl and set aside.  Or for a smooth texture, purée in a blender.

  • 12 oz (350g) spaghetti or linguine

In large soup pot of boiling water, start cooking according to package directions.

  • 2 cups broccoli florets
  • 2 cups zucchini, sliced
  • 1 cup green beans
  • 1 cup peas
  • 1/4 cup green onions, chopped

Stir in broccoli 6 minutes before pasta is done; boil 3 minutes.  Stir in zucchini and green beans slowly; boil 1 minute.  Remove from heat.  Drain well and return to soup pot.

  • 2 T butter

Toss with pasta and vegetables until melted.  Add cottage cheese mixture; toss gently to coat.  Serve immediately sprinkled with freshly grated parmesan cheese and freshly ground pepper.  Garnish with tomato slices. Spinach is an excellent addition to this recipe.

Contest Details

As always, you will need to make a comment after this blog in order to win this book and add it to your repertoire. This week I am asking you, what amazing creation have you prepared for your family or yourself from your CSA box?

With over 94,000 copies sold, Simply in Season is more than just a best-seller—it is meeting an important need for information and inspiration about living and eating simply and well.

Bonus benefit! By purchasing your copy of Simply in Season you not only enhance your own life—you help improve the lives of poor people through the Mennonite Central Committee, the relief and development arm of the North American Mennonite churches. Proceeds from the sale of Simply in Season are used by MCC in its work of improving the lives of poor people around the world. You can purchase at Ten Thousand Villages here in London, or where I received mine:

Harold Press: #mce_temp_url#

Congratulations Minette, the winner of this little gem of a book!  Thank you for commenting all who commented!

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4 Responses to Simply in Season

  1. Dianne Plowright says:

    I love to read cookbooks! This one looks great, I would love to check out the
    canning section! Thanks for the “freebie” recipe.

    My favorite thing so far was a new recipe for strawberry rhubarb crisp,
    yummy.

  2. Natalie says:

    Looks like a great resource! Always looking to find more recipes for my CSA produce!!!!

  3. Minette Klazinga says:

    This book looks great! I’m reading a Mennonite memoir at the moment and there is lots of food talk in the book that I love to read about! One thing I love to make with my farm share goodies is a nice fresh tomato and basil salad with boconcinni mozzarella cheese and a drizzle of olive oil and balsamic vinegar…yum!

  4. Sarah Muir says:

    Ooo… I would love to win this one. My Oma is Mennonite and I’m also an avid reader of the blog Mennonite Girls Can Cook. http://mennoniterecipes.blogspot.com/

    I guess the most exciting thing I’ve made from my CSA box so far was some good old Mennonite rhubarb platz. Scrumptious!

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