Local Bountyby Devra Gartenstein
Cooking with seasonal produce is a delicious way to be ecologically responsible. Ripe, local produce has more flavor and nutritional value, uses fewer resources to store and deliver, and is more economical to buy than produce that has been shipped long distances. You can rest assured that you are supporting your local economy with every bite. Local Bounty reintroduces… See more details below
Cooking with seasonal produce is a delicious way to be ecologically responsible. Ripe, local produce has more flavor and nutritional value, uses fewer resources to store and deliver, and is more economical to buy than produce that has been shipped long distances. You can rest assured that you are supporting your local economy with every bite. Local Bounty reintroduces the world of seasonal produce: leafy greens in the spring; tomatoes, peppers, and summer squash during the summer and fall; and root vegetables and winter squash during the cooler months. The bounty of the garden is transformed into wonderful meals that will truly nourish and satisfy with a minimum of fuss to prepare. Real food, real taste.
- Book Publishing Company, The
- Publication date:
- Product dimensions:
- 7.83(w) x 9.16(h) x 0.47(d)
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I love how the recipes are divided by season, this really helps me because I have absolutely no clue when most vegetables are in season. I really like everything I have tried in here so far. The Mustard Dill Asparagus has got to be the best veg dish I have ever had in my entire life! It gets rave reviews all the way from my toddler to my husband.
Local Bounty is a tasty collection of recipes. Its main focus is using locally grown produce to produce vegan meals that are both simple and tasty. I'm not a vegan but I am considering a vegan diet as some of my recent health issues seem to respond positively to a plant-based diet. The other plus is that a vegan diet is environmentally sustainable. Buying local mean less fossil fuel is needed to transport produce and the practice of buying local keeps our local farmers in business. The cookbook itself is divided up by season. Each section begins with a listing of all the seasonal fruits and veggies for that season. Since we are in Fall, I decided to try the recipe for Caribbean Pumpkin-Coconut soup. The soup was deceptively simple. I actually doubted how good it would taste when I prepared it as it seemed almost too simple for it to be good. The end product was a smooth, creamy soup with a hint of spice. I can't really explain it but the soup had a pure, clean flavor. That's what is so special about these recipes. There aren't a lot of ingredients because the produce takes center stage and because of this, you can really taste each ingredient. This soup was so good that I plan to make it as a first course for Thanksgiving.