I love this book by Devra Gartenstein. It is published by Book Publishing Co. I think it is very important to support our local farmers, this book gives you plenty of ideas to help you do just that.
From the back cover:
A vegan diet is healthful and environmentally sustainable; it’s based on foods that are packed with nutrition and don’t require vast natural resources to produce. Adding seasonal foods to a plant-based diet provides even greater advantages:
- Ripe produce is at the peak of it’s flavor and nutritional value.
- Less fossile fuel is needed to transport local fruits and vegetables to your table
- Small-scale farmers tend to use fewer pesticides
- Foods in season are adundant and more economical to purchase
- Because seasonal offerings change, you’ll enjoy a greater variety of foods.
- Buying locally is an important alternative to the globalization of the food industry.
You can enrich the experience of eating seasonal produce by shopping at farmers’ markets or joining a CSA (Community Supported Agriculture, a farm operation that supplies produce direct to it’s members). Get to know the people who grow your food, and discover their tips for how to prepare unusual varieties of fruits and vegetables.
Introduction:
How this book was born. Why local, seasonal eating is important.
Simplicity
A brief tour of the vegetable kingdom
Useful techniques for preparing vegetables
Seasoning
Ch 1. Spring
Lists seasonal produce for early, mid and late Spring.
- Morel Mushroom Gravy
- Roasted Garlic and Herb Sauce- great for garlic bread
- Pureed Asparagus and Potato Soup
- Roasted Baby Carrots with Fresh Thyme
- Sorrel w/ Spring Onions
- Baby Bok Choy with Tofu
- Chocolate-Dipped Strawberries
Ch 2. Summer
Lists seasonal produce for early, mid and late Summer.
- Quick Tomato Sauce
- Puttanesca Sauce
- Fennel and Arugula Pesto
- Green Bean and New Potato Soup
- Pesto Stuffed Tomatoes
- Zucchini Piccata
- Kappa Maki- cucumber sushi roll
- Israeli Salad
- Height of the Season Tomato Salad
- Purslane with Shaved Fennel and Cherry Tomatoes
Ch 3. Fall
Lists seasonal produce available in early, mid and late Fall.
- Squash Hummus
- Cilantro-Lime Dressing
- Roasted Tomatilla Salsa
- Squash, Parsnip and Fennel Bruschetta
- Veggie-Walnut Pinwheels
- Parsnip and Fennel Soup
- French Tomato Soup
- Greek Greens
- Chard and Chanterelles in Wine Sauce
- Wile Rice Pilaf
- Seitan Teriyaki
Ch. 4 Winter
Lists seasonal produce available in early, mid and late Winter.
- Lentil Barley Soup
- Seitan Shepherd’s Pie
- Cabbage Potato Soup
- Winter Stuffed Cabbage
- Gold Beets with Leeks and Chives
- Pickled Beets
- Roasted Root Vegetables
- Apple Crisp
