This note is in response to Michele Gale-Sinex's posting:
Sure, canning, freezing, and drying foods will stretch their 'season,' and
the MACSAC food book will definitely encourage these practices (we'll even
have a section on how to do this). Nevertheless, most CSA eaters are going
to be cooking what's "in the bag"--i.e., the vegetables that they receive
each week.
The idea behind the Food Book is to make seasonal eating one step closer
(reformation, not revolution) by supplying accessible recipes. For many
folks, cooking is seen as a chore, rather than a skill or art form, so we
hope, through this book, to bring the eater and the farmer one step closer
together, by including the eater as a partner in food
production/preparation.
Michele:
If you've got a recipe for asparagus/eggplant casserole, we'll take it (but
only if we get to taste-test it first!)
Sharon