65 Farmers’ Market Organic Seasonal Recipes

The four seasons each provide us with a vast array of edible produce that reaches its peak of flavour and abundance. Cooking with food that is seasonal helps us to connect to the rhythm of the changing year. Historically we associate foods with certain times of the year as well as with specific celebrations; naturally we want to eat heartier meals in winter and lighter dishes in summer. When in season, food has reached its natural maturity, making it more flavourful, abundant and cheaper to buy. And if we choose to buy from local sources such as the farmer’s market, we are helping to reduce the number of air miles that food travels to reach its destination, as well as supporting local producers.

This appealing cookbook contains 65 delicious recipes for seasonal eating. Organised according to season, each chapter aims to make the most of the produce that reaches its peak of flavour at different times of the year. For spring there is roast leg of lamb, and asparagus with lemon sauce. For a light summer dish there is tomato and mozzarella salad, or for easy entertaining there is olive oil roasted chicken with summer vegetables. More filling fare for autumn is provided with delicious spicy venison casserole, or comforting potato-topped fish pie recipes. Steak, mushroom and ale pie makes a hearty winter dish, or for a vegetarian option try parsnips and chickpeas in garlic, onion, chilli and ginger paste. Included too in each season are a range of side dishes, appetizing vegetarian meals and delicious desserts Finally there are recipes for sauces, chutneys and breads to round off the meal.

With recipes for every kind of occasion from easy supper to family lunches and dinner party entertaining, there is something to please everyone. Over 280 specially commissioned photographs inspire and guide, and nutritional information is provided throughout so you can plan your meals.

About the Author

Ysanne Spevack is a British writer living in Los Angeles, she has had books published in the UK and the USA about organic and real food, including Organic Cookbook, The Real Taste of Japan, and Fresh & Wild Cookbook: A Real Food Adventure, which was originally commissioned by Whole Foods Market. As an organic food and lifestyle specialist, she has written and broadcasted for the Los Angeles Times Food Section, Reuters, Rodale (USA), and the BBC.