Simply in SeasonRecipes that celebrate the rhythm of the land in the spirit of More-with-Less Book three in the World Community Cookbook series by Mary Beth Lind and Cathleen Hockman-Wert |
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Simply in Season features eating and using local, seasonal foods like our grandparents did in wholesome, delicious dishes. Today most people make no connection with the time of year and season to place or location of food. And, unfortunately, if they wanted to, most wouldn't know how. Through stories and simple whole food recipes, Simply in Season, helps to make these connections.
Six reasons to eat simply in season
Freshness - Locally grown fruits and vegetables are usually harvested the same day as they are purchased. Produce from across the country can't be that fresh.
Taste - Produce picked and eaten at the height of freshness has more flavor. Taste the difference.
Nutrition - Fresh, fully ripe produce contains more nutrients than food that is past its peak of freshness or was harvested before it ripened fully.
Variety - Farmers selling locally are not limited to the few varieties that are bred for long distance shipping, high yields, and shelf life. Often they raise and sell wonderful unusual varieties you will never find on supermarket shelves.
Environment - The environmental impacts of growing and shipping produce, sometimes halfway around the world, are enormous.
Local Health - Buying seasonal produce from your farmers' market or from neighborhood farms supports your local economy, increasing the local quality of life for everyone.
Commissioned by Mennonite Central Committee, the service and relief organization of the Mennonite and Brethren in Christ churches of Canada and the United States.
View a news release on Simply in Season here.
About the Authors
Mary Beth Lind graduated from Eastern Mennonite University, Harrisonburg, Virginia, with a degree in Home Economics and from Oregon State University, Corvallis, Oregon, with a degree in Foods and Nutrition. She is a registered dietitian and has done nutritional consulting. She and her husband, Lester, work together in market gardening and have started the Mountain Retreat. They are members of Philippi Mennonite Church, West Virginia. She is also co-author of Recipes from the Old Mill: Baking with Whole Grains.
Cathleen Hockman-Wert has served as the editor for Mennonite Women USA since 1997. In that role, she founded Timbrel, a magazine by Mennonite women in Canada and the United States. She previously served as assistant editor of Gospel Herald, the weekly magazine of the Mennonite Church. An Oregon native, Cathleen graduated from Goshen Collge, Indiana and later earned a master's degree in journalism from the University of Oregon. She is a member of Corvallis Mennonite Fellowship and an avid farmers' market shopper.