Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

Jesse Ziff Cool

Language: English

Pages: 248

ISBN: 0811860442

Format: PDF / Kindle (mobi) / ePub

The world is changing, and along with it, so must our eating habits. Author and restaurateur Jesse Ziff Cool has compiled over 30 years of knowledge about organic, local, and sustainable food into one magnificent cookbook. With 150 enticing recipes, Simply Organic encourages home cooks to embrace organics as a lifestyle rather than a fad. Cool organizes her chapters seasonally to ensure that the freshest, ripest ingredients enhance the flavors of dishes like Filet Mignon with mashed Potatoes and Leek Sauce in early spring to Pumpkin Raisin Bread Pudding in autumn. Inspiring profiles on farmers and producers reveal how these individuals are working to create a sustainable future every day.

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David Evans is a staunch activist in the meat industry. He sees his farm, production, processing, and distribution as an effort toward a more sustainable food model. Marin Sun Farms is locally based, marketing its products within a 200-mile range. It supports its own community and economy by responsibly stewarding a sense of place by selling to nearby farmers’ markets, restaurants, and grocers. Ultimately, the farm wants to have a connection to the people who buy and cook each juicy steak and

combed through information and researched and assembled what we considered a sensible and practical book about organic and sustainable food. Anne, also passionate about organics, has always enjoyed my recipes (a cook’s dream come true), and I continue to deeply appreciate working with her. Thank you, Anne! Deborah Kops, thank you for your thorough copyediting job. All of the companies, organizations, farmers, ranchers, fishermen, dairymen, bakers, and cooks who have made my life richer and

this book, use whatever seasonal organic fruits are available. In spring, cherries and apricots are wonderful; in summer, use berries and peaches; and in the dark of winter, consider plumping up dried fruits along with some fresh apples for a hearty crisp. The topping stays the same. APPLE-ASIAGO PIE MAKES 10 SERVINGS This recipe, which was developed by a former pastry chef at Flea St. Café, remains my son’s favorite version of apple pie. A twist on the classic combination of Cheddar cheese

each and drizzle the remaining sauce over the meringues. Sprinkle with the nuts. OAT BERRY CUSTARD WITH DRIED CHERRIES MAKES 4 SERVINGS I love this nutty custard for breakfast or dessert. In winter, using dried fruit instead of out-of-season fresh is a good way to make use of organic seasonal ingredients. 1 cup oat berries (groats) ½ teaspoon salt 1/3 cup dried cherries ¼ cup maple syrup 2 large eggs 1 cup milk 1/3 cup sugar ½ teaspoon vanilla extract Sprinkling of

Nature’s Path Breakfast cereals, cereal bars, breads, and waffles; baking mixes, pasta, and snack foods Newman’s Own Organics Snack foods, including cookies The Organic Cow of Vermont Dairy products Organic Valley Dairy products and soy milk; fruit juices, eggs, and meats Pacific Natural Foods Soups, broths, sauces, and gravies; nut and grain beverages Pavich Family

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