From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce
Third Edition
Madison Area Community Supported Agriculture Coalition
www.macsac.org

Review by: Lisa Imerman, J.D.

This book is one of my go-to resources and is well used on my cookbook shelf.  I first discovered this gem of a book from my Community Supported Agriculture (CSA) farm, Rocky Gardens, in Davisburg, MI.  Diane Franklin who owns and runs Rocky Gardens recommended it as a way to help members know what to do with all the produce they receive as part of their share.  This book was put together by a CSA Coalition in Wisconsin.  The first edition that I bought has been a treasured friend (all my books are like friends).  I now have the current third edition and it is just as great.  I refer to it often when I want to know how to store something, how to prep something, some nutritional info on a vegetable or a recipe.  The book has a great introductory section about buying local, Community Supported Agriculture, facts on shopping and food statistics, tips to incorporate more local foods in your diet and eating seasonally.  The main part of the book is the section entitled “Vegetables”.  It is alphabetically arranged and each vegetable or herb has its common name, Latin name, nutritional information, cooking tips, storage tips and several recipes.  The recipes are all original and are compiled from individuals, farms, chefs and restaurants. The third edition also includes some wild edibles. As the title indicates, the book starts with Asparagus and it does sort of end with Zucchini, as the last vegetable is zucchini, but the book has some great information beyond the vegetable section.  A section on “Seasonal Combinations” has recipes that combine vegetables which are in season at the same time.  There is also a section titled “Kids’ Recipes” and it is chock full of recipes that should appeal to most kids (and sound good to this adult too).  The next section is titled “Home Food Preparation” and is an indispensible resource for how to capture the bounty during the growing season and preserve it for those lean winter months.  This section includes information on  Freezing, Blanching, Antioxidants (related to canning and freezing to preserve color), Dehydration, Cold Storage (which tells you the ideal temps and which items should be at what temperature range and for how long they will typically last), canning (both water-bath and pressure canning are mentioned), pickling and jams and jellies.  There are not recipes for these methods, but great information.  The final part of the book is the “Resources” section in which there is an abundance of places to find more information on preservation, compost, CSA’s, cookbooks and much more. 

I do want to caution you that the recipes in this book are not all in line with Weston A. Price Foundation/Nourishing Traditions’ dietary guidelines, but I do think that the information and user-friendly format is worth having to pick and choose which recipes will work for your diet.  Many of the recipes are easily adjusted to be in line with WAPF/NT.  The majority of the recipes are very simple and delicious recipes which fit wonderfully into a nourishing, whole foods diet.
This book is available for purchase from Healthy Traditions Network. http://www.htnetwork.org/shop/

Below I have reprinted with Permission a recipe from the Third Edition of the book “From Asparagus to Zucchini” A Guide to Cooking Farm-Fresh Seasonal Produce, by Madison Area Community Supported Agriculture Coalition, http://www.macsac.org/  . 

I picked a summer squash recipe because I know that it is the time of year when summer squash (including zucchini) is plentiful and you need to be creative to use up your bounty.  I have not tried this recipe, but it sounds delicious.  I have included an excerpt from the summer squash section too.        

  
“Summer Squash; Cucurbita pepo…Summer squash is approximately 94 percent water, very low in calories, and a great source of vitamins A and C, potassium, and calcium.  Like other seasonal foods, its benefits are aptly timed.  Easily digested, nourishing and cooling, it also replaces lost fluids.  Summer squash is a welcome summer staple…Cooked pureed summer squash may be frozen for an addition to or as a base for winter soups.  Freeze in an airtight container.”

Mark’s Sweet and Spicy Squash --Drumlin Community Farm
2 Tablespoons olive oil
3-4 cups summer squash, cut into ¾ inch pieces
½ cup diced, sweet onion
1 leek, chopped
2 Hungarian Hot waxed peppers, diced
3 Tablespoons honey
Salt and pepper

Heat oil in skillet; add squash, onions, leeks, and peppers, and sauté until tender.  Drizzle honey over vegetables.  Stir in salt and pepper to taste.  Turn off heat, cover, and let stand 3-4 minutes. Makes 4 servings.

 

I have also picked a recipe from the First Edition of “From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce”, by Madison Area Community Supported Agriculture Coalition.  This is reprinted with permission.  This is our family’s favorite way to eat beets and the kids clamor for more every time!! I do use organic ingredients and tamari sauce, and I roast the beets rather than boil as I think it gives you more flavor and you don’t lose valuable nutrients to the cooking water. Also, a tip I learned from experience is make sure you watch them carefully while under the broiler as it doesn’t take long for them to burn due to the honey and butter in the sauce.  A bit of char is nice, but you don’t want them totally burnt!!

Teriyaki Beets-Winter Harvest Cookbook

12 small unpeeled beets
4 Tablespoons butter
2 Tablespoons honey
1 Tablespoon minced fresh ginger
1 Tablespoon Soy Sauce

Boil or steam beets until almost tender.  Rinse in cold water and cut into halves.  Combine butter, honey, ginger and soy sauce in a small saucepan and heat until butter and honey are melted.  Brush some sauce over beets and place on heated broiler pan.  Broil 5-10 minutes until tender, basting frequently.  Transfer to a serving dish and pour remaining sauce over.  Makes 4-6 servings.  

 

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