A Year of Food Life
Recipes By Camille Kingsolver
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Following are the recipes from Animal Vegetable Miracle. They are arranged seasonally, beginning with spring greens season. Each recipe is available in printable adobe (pdf) format. To help with seasonal eating, we also include some of our season-specific meal plans, listed at the end of the recipes.
These recipes bring out the best in dark, leafy greens. They're staple meals for us when greens are coming up by the bushel.
If you have asparagus and morels on the same April day, try this dish from Local Flavors, by Deborah Madison:
ASPARAGUS AND MOREL BREAD PUDDING
Free-range chicken is generally available year-round; this recipe is great with fresh vegetables in summer, but in early spring we rely on our frozen zucchini and corn from last summer. The one essential fresh ingredient – cilantro – begins to show up early in farmers’ markets:
These recipes from our party feature early spring vegetables and the only fruits we have in May, strawberries and rhubarb:
This recipe from Home Cheese Making, by Ricki Carroll, really does take only thirty minutes. For the rennet, plus cultures for making other cheese, contact New England Cheese Making Supply Company.
And some good ways to enjoy your mozzarella:
These mid-summer recipes take advantage of abundant blackberries, melons, cucumbers, beans, cherries, and overly abundant zucchini. (The squash cookie recipe has passed the ten-year-old test.)
ZUCCHINI CHOCOLATE CHIP COOKIES
Here are some personal favorites for storing the bounty of summer produce for later. The family secret in our tomato sauce (which obviously won’t be now) is cinnamon and nutmeg, usually thought of as dessert spices but used in savory tomato dishes in Greek and some Middle Eastern cuisines. The three-sauce recipe is adapted from The Busy Person’s Guide to Preserving Food by Janet Chadwick.
RELISH, SAUCE AND CHUTNEY – ALL IN ONE DAY
As the garden vegetables wane, it's time to take advantage of free-range eggs and poultry:
Potato salad is one dish our household never goes without, although it changes with the seasons.
In autumn and winter it's time to think about pumpkins and other winter squash, stored potatoes and sweet potatoes, and foods put by from summer. Fresh sweet corn freezes beautifully; dried tomatoes are ridiculously expensive to buy, inexpensive to make. With a food dryer, you can save a hundred dollars fast by purchasing five extra pounds of small tomatoes every time you visit the summer market and dehydrating them. In winter we make dried-tomato antipasto and pesto, which we pack in fancy jars for holiday gifts.
HOLIDAY CORN PUDDING A NINE-YEAR-OLD CAN MAKE
Seasonal Meal Plans
TOMATO SEASON (MID- TO LATE-SUMMER)
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