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There is a lot to love about Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert (2005, Herald Press). The recipes are organized in chapters according to the season. Then within the chapter they are organized by type, breakfast foods, starters, sides, mains, and desserts. The emphasis throughout the book is on local produce, organic meats and poultry, and choosing from well managed fish stocks.
Looking through the recipes, it is apparent that vegetables are the star ingredients. Sure there are a few suggestions for pork, but there are 11 recipes for kale. There is a wonderful guide in the front of the book for fruits and vegetables picturing each item, then giving information on when it is in season, a description, how to select it, how to store and handle it, how to prepare it, some serving suggestions, its nutrients, and its yield both raw and cooked.There are also pages with menu suggestions for each season. The authors have also included something they call "Invitations to Action". Some of these are a bit hokey, but most of them are just common sense thoughts about food and eating that a lot of people ignore. Things like, eat together as a family as often as you can, be willing to purchase vegetables that aren't absolutely perfect looking, buy locally from your farmer's market, read labels and know what you are eating.
The recipes are well laid out and easy to read and sound pretty appetizing. I've only tried one thing so far, so I will experiment with a few things over the weekend and give you something to try next week. ::Simply In Season
Difficulty level: Easy
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