Chelsea Green Publishing

Cooking Close to Home

Pages:240 pages
Book Art:Color photos throughout
Size: 7.5 x 9.75 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603585194
Pub. Date September 15, 2013

Cooking Close to Home

A Year of Seasonal Recipes

Food & Drink

Availability: In Stock


Available Date:
September 15, 2013


Cooking Close to Home: A Year of Seasonal Recipes is a collection of over 150 original recipes designed to follow the seasons. Whether you are a home gardener, a farmers' market regular, or a member of a community-supported agriculture program, this cookbook will serve as a seasonal guide to using the foods available in your region. Each recipe includes useful "Harvest Hints" that explain how to find, purchase, prepare, and preserve fresh and seasonal ingredients. Within each chapter you will find information about sustainable food, small family farms, and how to reduce your carbon footprint by buying local foods. There are also appetizing food photographs and inspiring stories of farms, orchards, and farmers' markets throughout the northeast.


"Cooking Close to Home has earned a permanent place on my kitchen bookshelf. The recipes and photography make me hungry for the coming season making it easier to say 'goodbye until next year' to asparagus, strawberries and tomatoes. This book celebrates the true spirit of the Localvore movement with recipes that star seasonal ingredients that I can easily find at my farmers' market here in Vermont and throughout the Northeast."--Robin McDermott, Co-founder, Mad River Valley Localvores

"This is a completely lovely book. This is a cookbook for the future-in the world we're building, where local food means both security and pleasure, this will be a companion for many a pioneer!"--Bill McKibben, author of Deep Economy

"This collection of over 150 original recipes is designed to take you on a culinary journey through the seasons. Each recipe includes useful 'Harvest Hints' that explain how to find, purchase, prepare, and preserve fresh and seasonal ingredients. Within each chapter, you will find information about sustainable food, small family farms, and how to reduce your carbon footprint. The attractive photos and inspiring stories of farms, orchards, and farmers' markets will have you turning to this book over and over again."--Mise en place, Culinary Institute of America

Following the course of changing seasons and using locally raised meats and produce have become touchstones for contemporary cuisine. Imrie and Jarmusz emphasize vegetarian dishes, but carnivores have little to complain about since duck, chicken, pork, beef, salmon, and trout all star in multiple places. Seeds, nuts, and cheeses enliven salads and vegetable gratins, and plenty of imaginative and colorful relishes and salsas dress up even the plainest meals. They leap the border to create a classic Quebecois meat pie, tortiere, using buffalo, venison, and beef for richer flavor than the customary all-beef version. Imrie and Jarmusz offer a few recipes for preserving the summer's bounty by pickling pepper, canning corn relish, and even bottling a maple syrup-based barbecue sauce. Full-color photographs make the recipes' results appear even more attractive. New England and Northeast libraries will find this title particularly useful.

Library Journal-
In this reprint of a 2009 self-published book, registered dietitian Imrie and professional chef Jarmusz combine their professional talents and passion for sustainability to present recipes with local ingredients for deliciously fresh meals. They advocate growing produce in backyard gardens, participating in community gardens, and purchasing from local farmers' markets or farm shares. Fresh, seasonable vegetables and fruits are key ingredients, as are whole-grain flours. The book is organized by meal course and then by season. The complete index includes meal courses and ingredients, making the recipes exceedingly accessible. Nearly every dish receives a full-page color photo, and tips include recommendations for selecting and preserving produce and meats as well as shortcuts and cooking methods. Although the authors live in the Northeast, the recipes and hints pertain to locations throughout North America. Most of the recipes are easy enough for weekday dinners yet colorful enough for company.

Verdict: Imrie and Jarmusz's beautiful, simple recipes that use local sustainable ingredients will please any cook looking for delicious guilt-free meals.


Diane Imrie

Diane Imrie is a Registered Dietitian and graduate of McGill University in Montreal. She also holds a Master of Business Administration degree from the University of Vermont. Diane has been speaking nationally on the topic of sustainable food for the past several years.

Richard Jarmusz

Richard Jarmusz has worked as an executive chef for twenty five years and is a graduate of the Culinary Institute of America in Hyde Park, New York. Richard has won awards and is sought after for cooking demonstrations and culinary consulting. Both Richard and Diane have been involved in the local food system in Vermont for many years, and have implemented a local and sustainable food program that is nationally recognized. Richard is also a backyard gardener, and Diane is known for her community garden work.


Braised Turkey Thighs with Currants
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 turkey thighs, about 1 pound each,rinsed, drained and patted dry
2 tablespoons olive or canola oil
1 cup onion, finely chopped
1 tablespoon fresh garlic, chopped
5 cups turkey or Basic Chicken Stock(see page 61 for recipe)
2 tablespoons tomato paste1 cup dried red currants
¼ cup honey
¼ cup fresh parsley, finely chopped
1 teaspoon fresh sage, finely chopped

• Combine flour, salt and pepper in a bowl, and mix well.
• Place turkey thighs in a bowl and pour the flour mixture over the turkey. Toss until the turkey is well coated with flour. Reserve the remaining flour for later use in the recipe.
• Heat a skillet over medium heat, add oil and brown the turkey thighs.
• Remove the turkey and set aside. Add the onions and garlic and sauté until tender. Add the reserved flour and cook, stirring until light brown, about 2 minutes.
• In a medium bowl combine the stock and tomato paste, and mix well. Add this to the pan and stir in. Return the turkey
to the pan, bring to a boil, and then reduce the heat to low.
Cover and simmer for 45 to 55 minutes depending on size of
the thighs. Cook until the turkey reaches 165 ºF.
• Add the currants, honey, parsley and sage, and quickly bring to a boil. Reduce heat and simmer for 10 minutes. Serve turkey thighs with sauce.

Serves six


American Farmstead Cheese

American Farmstead Cheese

By Paul Kindstedt

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today.
Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:

  • A fully illustrated guide to basic cheesemaking
  • Discussions on the effects of calcium, pH, salt, and moisture on the process
  • Ways to ensure safety and quality through sampling and risk reduction
  • Methods for analyzing the resulting composition

You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience-both the mistakes and the successes-to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end.

Available in: Hardcover

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American Farmstead Cheese

Paul Kindstedt

Hardcover $40.00

Vegan Rustic Cooking

Vegan Rustic Cooking

By Diana White

Vegan Rustic Cooking is packed with fiber-rich, low-glycemic-index, whole foods that encourage friendly gut bacteria and give more food for fewer calories. The useful index lists not just recipe titles but also ingredients. This means you can select the available veggies from your garden or veggie box, look them up in the index, and choose an appropriate recipe that uses what you have available! This will enable you to cook tasty food from the freshest, healthiest ingredients you can find, all year round.

The recipes are organized in sections: Soups; Fillings for Sandwiches, Toast, and Baked Potatoes; Sauces; Main Meals; and Baked Goods. There are even naughty fry-ups (all the fun without the health hazards), omelets, quiches, pizzas, and puddings galore! Each section is arranged according to the seasonal availability of the ingredients.

Available in: Paperback

Read More

Vegan Rustic Cooking

Diana White

Paperback $22.00

Old Southern Apples

Old Southern Apples

By Creighton Lee Calhoun

A book that became an instant classic when it first appeared in 1995, Old Southern Apples is an indispensable reference for fruit lovers everywhere, especially those who live in the southern United States. Out of print for several years, this newly revised and expanded edition now features descriptions of some 1,800 apple varieties that either originated in the South or were widely grown there before 1928.

Author Lee Calhoun is one of the foremost figures in apple conservation in America. This masterwork reflects his knowledge and personal experience over more than thirty years, as he sought out and grew hundreds of classic apples, including both legendary varieties (like Nickajack and Magnum Bonum) and little-known ones (like Buff and Cullasaga). Representing our common orchard heritage, many of these apples are today at risk of disappearing from our national table.

Illustrated with more than 120 color images of classic apples from the National Agricultural Library’s collection of watercolor paintings, Old Southern Apples is a fascinating and beautiful reference and gift book. In addition to A-to-Z descriptions of apple varieties, both extant and extinct, Calhoun provides a brief history of apple culture in the South, and includes practical information on growing apples and on their traditional uses.

Available in: Hardcover

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Old Southern Apples

Creighton Lee Calhoun

Hardcover $75.00

Fermentation Workshop with Sandor Katz (DVD)

Fermentation Workshop with Sandor Katz (DVD)

By Sandor Ellix Katz

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.

Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

  • The history of fermentation and culturing
  • Information about microorganisms and pre-digestion
  • Demonstrations on making kefir and sauerkraut
  • Tips on fermentation vessels and storage
  • The truth about food safety (botulism, surface mold, and other fears de-mystified)

And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

Available in: DVD

Read More

Fermentation Workshop with Sandor Katz (DVD)

Sandor Ellix Katz

DVD $34.95