Sorry if there was confusion about the original posting. The replies to
Marc's question tell the story pretty well. The cook book (Food book,
because it will include more than just recipes, but information on food and
CSA farms as well) is intended for a local audience--Madison and
surrounding areas, and the recipes should reflect the seasons here, not in
California or elsewhere. Asparagus comes in season in early spring for
only a few short weeks, and eggplant (if we are lucky) is harvested toward
the tail end of summer.
The recipes that we seek are for 'out of the bag, into the pot,' but if you
have others that are favorites, which entail drying, canning, or storing of
some of the ingredients, that's okay as well.