Simply in Season

News and reflections on all that's good about local food
from the co-author of Simply in Season,
a World Community Cookbook in the spirit of More-with-Less

Thursday, January 22, 2009

Call for recipes: Now through Feb. 8, 2009

Plans are underway to produce a slightly expanded edition of Simply in Season, with approximately 16 new recipes.

Those familiar with the initial production of this cookbook know that it was quite an involved process, with 1,600 recipes submitted to the project that were tested by hundreds of volunteer cooks around the world. We are NOT repeating this major process again. However, for a very limited time (now until Feb. 8) SIS friends are warmly invited to submit recipes fitting some specific criteria for possible inclusion in the expanded edition.

The hope is to add recipes for types of dishes or those using ingredients that are currently least present in SIS. For example, the Winter chapter has fewer main dishes than the rest of the chapters, so we’d especially like to add a few great recipes to that section.

Here are recipes we are seeking:

Great ways to use certain foods (especially main dishes):
green tomatoes
Jerusalem artichokes
lima beans

We’d also like to get good, reliable recipes for plum jam and kiwi jam (a low-sugar or honey version would be especially wonderful; and what's an easy way to deal with the plum stones?). Also, does anyone have a really good lettuce soup or celery soup recipe?

Selected recipes will reflect the qualities SIS is known for: using whole ingredients with an emphasis on seasonal fruits/vegetables, mostly simple/easy/practical for everyday use, nutritional, and delicious!

Please do not send a recipe verbatim from another cookbook or source. Recipes that are adapted (at least three changes) are fine.

Send your recipe by Feb. 8 to expansion editors Cathleen Hockman-Wert and Julie Kauffman at Please put the recipe title in the subject line and include your name, city/state/province, and e-mail address with your recipe. We welcome your comments about the recipe: how it was developed, how you use it, why you like it.

Your brief stories and reflections about food and faith, in the spirit of those currently in SIS, are also welcome for possible use in the expanded version.

Thanks for your interest in Simply in Season! We look forward to hearing from you!


At 5:52 PM, Blogger Kelley said...

I actually have a question about the
"Wild Rice Vegetable Bake" on page 261. It just didn't work for me! After over 1.5 hours in the oven, the casserole dish is still full of liquid. We are sure we measured everything correctly - has there been any feedback from other users?

At 11:50 AM, Blogger kerri said...

Just found this blog, you have no idea how excited I am to hear about the new edition. We are committed to local foods and your cookbook is my best resource.
I was searching for dinner co op information and came upon this site. Keep blogging!

At 7:00 PM, Blogger Cathleen said...

Kelley, I'm sorry to hear you had trouble with the Wild Rice Vegetable Bake. The last time I made this recipe, I ended up with a little extra liquid, but not a lot. You only boiled the wild rice for 10 minutes in the first step and then thoroughly drained it? Cooking 2 cups grains and 2+ cups vegetables with 4 cups liquids should be about right. I'm not sure what to think -- maybe you had exceptionally juicy mushrooms and vegetables? The liquid content in them would affect the ratio somewhat. The other thing you might check is that your oven is heating correctly. Sorry not to be of more help!

At 6:16 PM, Blogger Kendra said...

Chicken and Leek Bake or Leek & Potato Soup are very yummy main dishes for us. :) We also use honey or stevia to make jam with, but I can't say as I've ever tried it with kiwis.. usually strawberries or raspberries when we have them.


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