Winter Harvest Cookbook: How to Select and Prepare Fresh Seasonal Produce All Winter Long
Lane Morgan
Language: English
Pages: 288
ISBN: 086571679X
Format: PDF / Kindle (mobi) / ePub
Anyone can include more local food in their diet at the peak of summer, but what do you do when the tomatoes are done and the first greens of spring are months away? The Winter Harvest Cookbook takes a seasonal approach to eating, even during the coldest months of the year. This fully updated and revised twentieth anniversary edition includes more than two hundred simple, mouth-watering recipes showcasing fresh produce from the winter garden or local market, rounded out by introductions to unfamiliar ingredients, shopping tips, menu suggestions, and resource lists. The author also invites us into her corner of the Pacific Northwest, with vignettes drawn from the region's farming, gardening, and cooking.
Tantalize your tastebuds with an incredible array of soups, salads, sides, sauces, entrées, and desserts such as:
- Roasted brussels sprouts with sweet potatoes and garlic
- Penne with arugula, kale, and goat cheese
- Salad of roasted golden beets with feta and hazelnut oil
- Pot roast with hazelnut barley
With a greatly expanded array of vegetarian and vegan dishes, Winter Harvest Cookbook is a must-have for anyone who wants to enjoy fresh, local, and delicious food—any time of the year!
Lane Morgan is deeply committed to spreading the word about the joys of local produce in any season. The author and editor of numerous books on Pacific Northwest food and history including The Good Food Guide to Washington and Oregon and The Territorial Seed Company Cookbook, Lane has cooked, gardened, and homesteaded in western Washington for more than forty years.
Betty Crocker Vegetarian Cooking
Bobby Flay's Bold American Food
Mouth Wide Open: A Cook And His Appetite
For the planet than local honey, or even than refined sugar made from Washington-grown beets? I just don’t know. I do know, however, that flying fresh corn in from Florida in March, as my neighborhood grocer did last year, is just plain crazy. Someone else would have to calculate the environmental cost per kernel for a dish where most of the shipped weight goes right into the trash. Or the hourly diminishing likelihood that it would actually taste anything like real corn. But for certain, half.
Since then I’ve become a devotee, expanding my experiments into roasting, soups, pies, tempura, and even biscuits. Last time I included them despite their non-local provenance, because they are such wonderful keepers and a great foil to strong-flavored winter roots and greens. Now Maritime Northwest locavores can take a shot at growing their own. Territorial Seeds offers slips, and a number of local gardeners have had success. That being said, the consensus is that local crops aren’t as sweet as.
PATTERN OF VEGETABLES ON TOP. indian spinach with potatoes 2 pounds boiled peeled potatoes 1 pound fresh spinach 1/4 cup peanut or other light oil 1 cup chopped onion 1 or 2 cloves garlic, minced 1-inch piece fresh ginger, peeled and sliced thin 1 teaspoon mustard seed 1 teaspoon ground cumin red pepper flakes (optional) 1 teaspoon turmeric 1/2 teaspoon chili powder 1 teaspoon salt, or to taste Cut potatoes into cubes. You should have about 4 cups. Chop spinach coarsely. Heat oil in.
A main dish or 4 as a side dish. VEGETARIAN, GLUTEN-FREE THE FIRST SPRING SORREL COMES UP WHILE OVERWINTERED LEEKS ARE STILL IN THEIR PRIME. THIS SWISS-ITALIAN DISH WAS NO DOUBT A GARDENER’S CREATION. italian spinach and rice pie 3-1/2 cups chicken broth two 10-ounce packages frozen spinach or 3 pounds fresh 4 tablespoons olive oil 1/2 cup pancetta or blanched bacon, chopped 1/4 cup chopped onion 1 large clove garlic, chopped 1 cup rice, preferably arborio or other short-grained variety.
8-by-12-inch baking dish. Punch dough down and shape into a ball. Roll it out on a lightly floured board until it is roughly the size of the baking dish. Place in dish and spread with your fingers to cover the entire bottom. Drain pears and distribute over dough, overlapping wedges attractively. Drain raisins and sprinkle, along with pine nuts, over the pears and between the rows. Bake 30 to 45 minutes, until crust is cooked and pears are golden brown. Serve at room temperature. Serves 8 to 10.