Eat sustainably year-round with this collection of tips and recipes that answers the perpetual question of the local food eater: “What do I do with this?” The Local Food Pocket Cookbook, self published by Beth Skwarecki
About The Book
Packed in this small pocket-sized book, The Local Food Pocket Cookbook is a wealth of knowledge. Whether you’re working your way through your CSA box, enjoying the bounty of the farmer’s market, or celebrating a favorite seasonal food, this guide will help you along. Beth Skwarecki has her own website / blog called SustainableFoodBlog.com “I’ve chosen simple recipes that are easy to adapt to available ingredients, typically with few ingredients to make shopping and meal planning easier. The recipes are all seasonal – for example, a winter soup will never depend on a summer vegetable” Skwarecki
Many of the most valuable and common-sence recipes such as Homemade Egg Pasta, which you can prepare for a multitude of pasta recipes, and good old-fashioned hardy Potato Soup, as well as a fun recipe for Tomato Bruschetta can all be found here. You will find both vegetarian and meat recipes contained in an alphabetical order which makes finding recipes quick and easy. The Local Food Pocket Cookbook is a nice, handy guide. All tips and hints are very valuable for any busy cook.
A classic recipe in my recipe repertoire is the seasonally traditional Pumpkin Pie recipe. Only made once a year at my home, this recipe has been the most valuable to me personally, my pride and joy, so sharing the recipe here from this book is much like giving away my own “secret recipe”, although I must say my recipe is a tad different. I have made my own homemade pumpkin pie since I was 19 years old, living on my own. A friend’s mother presented both of us with a pumpkin for Thanksgiving and said “have at it girls”. So overwhelming it was to imagine this squash-like vegetable to become a pie, but wow what a result. You Must Try This!
Do not purée the baked pumpkin for this pie. It gets a meaty texture from the pumpkin and a fluffy texture from the beaten egg; the combination is amazing. Use the pie crust in the basics (section) for a holiday dessert no guest will forget.
- 2 cups mashed baked pumpkin
- 2 eggs, separated
- 2 cups of melted vanilla ice cream or one can of sweetened condensed milk
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
Mix the pumpkin, milk, egg yolks, and spices together by hand. Meanwhile, in a separate very clean bowl, whip the egg whites until they form soft peaks. Fold the egg whites into the pumpkin mixture, and pour into a pie crust (crust recipe in the basics section). Bake the pie for 15 minutes at 425 degrees F, and then another 45 minutes at 350 degrees. The pie is done when you can insert a knife and it comes out clean. Serve with whipped cream.
Win this tiny valuable pocket-book, The Local Food Pocket Cookbook by leaving your comment and share with me your earliest memory cooking in the kitchen and what you made.
You can visit Beth Skwarecki at her website: SustainableFoodBlog.com
Get your own copy if you don’t feel lucky enough to win this one by going to Lulu Enterprises at #mce_temp_url#
The winner of this little gem is Julie! Congratulations, and thank you to all who participated.