Hoorah -- the expanded edition of Simply in Season is out! Here's a press release about the new edition, which features 17 additional recipes. If you're in the market for a copy, ask for the expanded edition and look for the purple cabbage on the cover.
Expanded Edition of Simply in Season Released
SCOTTDALE, Pa. & WATERLOO, Ont. -- Cooking and eating local is in.
Like millions of other Americans and Canadians, they are discovering what readers of
Simply in Season: Recipes that Celebrate Fresh, Local Foods in the Spirit of More-with-Less already know: Eating and cooking locally grown food is not only good for you, but a great way to show care for the planet.
The book, which has sold over 86,000 copies since 2005, has been re-released with 17 new recipes by Herald Press. In addition to hundreds of ideas for buying and cooking wholesome, fresh produce raised in or near their communities, the book also contains
reflections and anecdotes on the meaning and place of food in our lives.
But it’s the practical and easy-to-use recipes that make the book a must-have for every kitchen where local foods are used. Home cooks can find recipes such as:
Autumn Tagine. A Moroccan stew named after the traditional heavy clay pot in which it is cooked. This colorful vegetarian version will have people asking for it time and time again.
Persimmon Pudding is a favorite in southern Indiana where persimmon trees are plentiful, and a delicious—and different—dessert using the plentiful persimmons that abound in produce stores everywhere in the fall.
Root Vegetable Crumble. The unique nutty sauce and crunch topping add flavor and texture to this comfort food. A perfect winter recipe as the days grow colder.
Fish Tacos. Quick and easy to make this is a truly versatile winter recipe. Garnish the tacos with the topping of your choice: cilantro, grated carrots, thinly sliced radishes, onions, tomatoes, avocadoes. Or complement with a cilantro cream.
Strawberry Spinach Salad. This springtime salad has endless variations. The only givens are spinach and strawberries—and even these can be varied by using peaches, blueberries, kiwis, or a combination of any of them. Serve with your choice of pineapple, peanut or rhubarb dressing.
Seasonal chapters are color-coded with recipe listings and menu ideas. A convenient glossary explains any terms with which the reader might be unfamiliar.
“Today the average food item travels more than a thousand miles before it arrives on our tables,” says co-author Cathleen Hockman-Wert. “We have become distant from our food, and not just in terms of geography . . . each food purchase we make is like a vote for the way we want food to be produced—and the world in which we want to live.”
And not only is Simply in Season good for the planet and consumers; it’s good for poor people in the developing world, too. A portion of proceeds from the sale of the book go to
Mennonite Central Committee, the relief and development arm of the North American Mennonite churches.
Simply in Season is available from Herald Press (
www.mpn.net/simplyinseason)or by calling 1-800-245-7894. Cost: $24.99 hardcover, $19.99 paper.
"An essential kitchen companion for all of us who love to get our food from our own backyard, local CSA or farmers market" Catherine Walthers, author of Raising the Salad Bar and Greens, Glorious Greens
"[Simply in Season] is more than recipes. It’s part mystic, part activist and part gourmand." Rebecca Sodergren, Pittsburgh Post-Gazette
"I’ve tried a few cookbooks that were advertised as ‘seasonal,’ but the only one to live up to its cover blurb has been Simply in Season." Green Living Ottawa
