The Locavore’s Kitchen: A Cook's Guide to Seasonal Eating and Preserving
Marilou K. Suszko
Format: PDF / Kindle (mobi) / ePub
More and more Americans are becoming dedicated locavores, people who prefer to eat locally grown or produced foods and who enjoy the distinctive flavors only a local harvest can deliver. The Locavore’s Kitchen invites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers’ markets through cooking and preserving the freshest ingredients.
In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors. Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor.
The Locavore’s Kitchen is an invaluable reference for discovering the delicious world of fresh, local, and seasonal foods.
delicious. When we eat locally and with the seasons, the kitchen is a constantly evolving place that keeps pace with the harvest—one week it’s fresh peas, the next it’s chard. A few weeks down the road, it will be green beans and cucumbers. Eating with the seasons keeps our kitchen fresh in so many ways. We’re also finding out that it’s not always about the recipe, but about the ingredients. Simple fresh ingredients don’t need much help to make simply wonderful dishes. This book presents an
loosen it, put it in the microwave (plastic or glass bottles only, with the metal caps removed) for 5- to 10-second blasts until the honey returns to a flowing consistency. Berry-Infused Honey Local honey and fresh local berries come together as a special sweetener for tea, to top yogurt or ice cream, to spread on a toasted muffin, even to sweeten up a salad dressing. Be sure to use a lighter variety of honey to complement, not compete with, the flavor of the berries. Makes about 2 cups 1 cup
among the first vegetables and herbs to be harvested in the spring, they give credence to the saying “What grows together, goes together.” Makes 6 to 8 servings 4 large fresh eggs /3 cup ricotta cheese or softened goat cheese 1 1½ tablespoons chopped fresh mint ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 3 tablespoons grated Parmesan cheese, divided use 2 tablespoons unsalted butter 1 pound slender asparagus spears, trimmed, cut into ½-inch pieces 3 scallions, green part only,
oil and sprinkle with the chopped garlic and salt. Arrange the tomatoes on the dough. Bake for 10 minutes. Scatter the mozzarella and basil over the surface. Drizzle with a little more olive oil, sprinkle the Parmesan cheese over the top, and bake for an additional 5 to 8 minutes or until the cheese has melted. Serve immediately. heirloom tomatoes: culinary treasures Farmers markets and a return to home gardening have done wonders for bringing heirloom tomatoes as well as other obscure varieties
ground black pepper, to taste Spaetzle: 1½ cups all-purpose flour ½ teaspoon salt, plus 1 tablespoon for cooking water ½ teaspoon freshly ground black pepper ¼ teaspoon double-acting baking powder ½ cup chopped fresh parsley or cilantro 2 eggs, lightly beaten ½ cup water Steer clear of garlic that has sprouted, which can be harsh and unpleasant regardless of how long it is cooked. While cooking will tame even the strongestflavored garlic, the best variety to use for this soup is German Music, a