- Series: World Community Cookbook
- Paperback: 368 pages
- Publisher: Herald Press; 2nd Expanded Edition edition (September 1, 2009)
- Language: English
- ISBN-10: 0836194942
- ISBN-13: 978-0836194944
- Product Dimensions: 8.9 x 5.9 x 0.9 inches
- Shipping Weight: 1.2 pounds
- Average Customer Review: 117 customer reviews
- Amazon Best Sellers Rank: #383,209 in Books (See Top 100 in Books)
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Simply in Season Expanded Edition (World Community Cookbook) 2nd Expanded Edition Edition
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A gorgeous full-color cookbook with pages you ll be turning slowly, reading and absorbing as you go. . . . This cookbook makes an occasion out of the season itself. . . In many ways, this cookbook is also a theology of food. It reminds us with every page the meaning and place of food in our lives.
--Farmers Independent Weekly
An essential kitchen companion for all of us who love to get our food from our own backyard, local CSA or farmers market--and always need new ideas. This is a book I will turn to over and over again. They've put the recipes in the most organized, easy-to-use cookbook I've seen.
--Catherine Walthers, author of Raising the Salad Bar and Greens, Glorious Greens
I love this cookbook. It not only contains a diverse variety of recipes, but it is chock-full of information about using fresh, local, and seasonal foods. Highly recommended!
--B. Smith, lifestyle expert, cookbook author and entrepreneur
About the Author
Mary Beth Lind is a registered dietitian and nutritional consultant. She and her husband, Lester, are market gardeners in West Virginia: they grow enough fruits and vegetables for their own year-round needs as well as surplus to sell at local farmers' markets. They are also the founders of Mountain Retreat, a Christian retreat center that has as its mission
discovering the connection between the spiritual and the organic sources of life.
Mary Beth, a member of Philippi Mennonite Church, grew up eating local seasonal foods in the mountains of West Virginia. Her mother loved gardening and her father, a country doctor, was occasionally paid in produce. Mary Beth graduated from Eastern Mennonite University, Harrisonburg, Virginia, with a degree in home economics, and from Oregon State University with a degree in foods and nutrition. She returned to EMU briefly to teach nutrition.
Mary Beth wrote the foreword for the 25-year anniversary edition of More-with-Less Cookbook. With her sister, Sarah E. Myers, she has also written Recipes from the Old Mill: Baking with Whole Grains.
Food is a part of my spirituality, Mary Beth says.
My garden and kitchen are the places where I am most aware of God's mysterious presence, as well as the places where I flesh out my beliefs and values. For me there is a connection between what I eat and how I pray.
Cathleen Hockman-Wert has served as editor for Mennonite Women USA since 1997. In that role, she founded Timbrel, a magazine by Mennonite women in Canada and the United States. She previously served as assistant editor of Gospel Herald, a weekly magazine of the Mennonite Church.
An Oregon native, Cathleen graduated from Goshen College in Indiana and later earned a master's degree in journalism from the University of Oregon. She is a member of Corvallis Mennonite Fellowship and an avid farmers' market shopper.
When I was young, my mother worked fulltime yet always kept us stocked with homemade bread from MCC's first cookbook, More-with-Less. But my journey with local food entered a new level in the 1990s as my husband Dave and I began learning more about environmental issues, Cathleen says.
We were discovering the many ways in which our lifestyle choices choices which we are privileged to have as middle-class North Americans affect God's creation and other people.
We gradually became more and more committed to seeking out local, sustainably grown foods. Sometimes this has meant paying more; making that adjustment, for two people ingrained with the frugality ethic, hasn't always been easy. Sometimes we chant a little mantra: 'Cheaper is not always better.' But by now, buying local foods is all joy.
Top customer reviews
The book is well-organized:
First of all, it's spiral-bound -- very nice for laying flat while using!
The introductory pages have a colored photo of a fruit or vegetable, under which follows its description, selection process, storage/handling, general prep methods, serving suggestions, and major nutrient provided.
The next four "chapters" are the recipes placed within a seasonal context. Certainly, there are recipes for the item "solo;" however, there are also recipes for dishes that feature other food categories, such as meats, poultry, grains, or legumes. Each seasonal chapter concludes with a list of menus appropriate for the time of year, as well as "Invitations to Action" -- ways to save time, to utilize community, to become involved in advocacy for food security & justice issues, to be mindful of what you prepare and eat.
The 5th chapter is titled, "All Season," and includes recipes that feature dairy, dried beans, dried fruits, meats, muts, seeds, tofu/tempeh, and whole grains. Recipes for breads, for instance, are given here.
The Index has 3 sections: Writings: to find short essays or tips that have been scattered throughout the book; Recipes Titles; and Key Ingredient.
Finally, the book is BEAUTIFUL! Full colored photographs on all pages: they create inspiration on their own.
A most useful and inspirational book for anyone who takes eating local foods seriously.
I got this book because I need to learn simple, tasty ways to prepare vegetables for my family. We have multiple food allergies, so because this book relies heavily on dairy for flavor and texture (with some sesame and several fish recipes thrown in), many recipes are totally useless for me (even though I consider myself pretty good at making substitutions). This does not count against the book. Its audience is NOT the food allergic community, after all, but I thought I would mention it in case anyone considering the book was looking for more vegetable-oriented dishes.
Overall, this book is still useful and well-organized.
As to the actual content, I love the color-coded sections by season, and the fruit and vegetable guide at the beginning. When I don't actually want to follow a "real recipe" it tells me what parts of the veggie I can eat (helpful if you buy from a CSA and truly receive whole and unfamiliar veggies) and basic preparation options. I tend to use recipes as guides, so I often feel I need to add extra seasonings, etc. Some things may be a bit bland if you followed the recipes exactly.
After replacing my well-used original copy, I was delighted to find an expanded new edition. I like the smaller size and spiral binding that allows it to lay flat without taking up too much counter space. Some other features I like include the general fruit and vegetable guide, seasonal organization and key ingredients listed along the sides for quick reference. The comprehensive index is fantastic. For example, if I look up sweet peppers, it lists summer garden ratatouille and fajitas in addition to stuffed peppers and over 40 other recipes - it goes beyond just the main ingredient or recipe title. When trying to decide what to make with what I already have, this is always the first place I look.
Many of the main dishes are vegetarian, and there are also plenty of recipes with meat - I appreciate the variety. As a side note, if you want to try growing some of your own veggies, I would recommend Square Foot Gardening by Mel Bartholomew.