This book is a wonderful complement to a CSA share! It is a celebration of harvest and the four seasons — a guide for good nutrition and flavor. Louise Frazier draws from years of experience running a gourmet vegetarian restaurant. With space provided for your own notes, this book is surprisingly inspiring and beautiful: its recycled paper and accompanying vegetable drawings provide the reader with a more down-to-earth, friendly experience than some of the glossy cookbooks on the market. Warmly written, Frazier’s advice will guide and inspire you toward new culinary adventures with your local produce.

Consider complementing your purchase with Louise's Grain and Herb Chart, a handy quick reference that is a good companion to her book.

This is a staff favorite: "I love the low-key feel of this book — combined with the author's evident appreciation for the vegetables of the various seasons." (Rebecca Briggs)

Excerpts:
“We became expert at pleasing the taste-buds of our customers, even when faced with a large delivery of pumpkins that had to be used that week or in Winter when we were dependent upon root crops, cabbages and hardy greens for fare. Rather than limiting us, these situations challenged our creativity, leading to some unusual and delicious dishes. We learned a great deal from visiting the growers who supplied our produce. As we walked their fields and talked with them, our understanding of different vegetables was broadened, adding to our sensitivity in preparing and combining them into tasty, wholesome dishes.”

“Red beets make their Summer debut! Vibrant color dashes on stage – like a 4th of July celebration. In their early juicy-crisp state, beets have tender think skins and need only be washed to remove soil. Their trace minerals, so vital to us, reside just under their skin, so scrub if covered with soil, but don’t peel away all that goodness!”

Author Bio: Louise Frazier opened a vegetarian restaurant in Cologne, Germany, with partners in the early 1980s. Basing their menus on local and regional Biodynamic and organic produce, they became experts at creating pleasing tastes, even when dependent upon seemingly mundane vegetable deliveries.

Author: Louise Frazier
Paperback: 84 pages
Illustrations: One-color drawings
Publisher: Biodynamic Farming and Gardening Association (1994)
Dimensions: 11 x 6.5 inches