The Local Food Pocket Cookbook – Review and Giveaway

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 “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

My Thoughts

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.

Book Highlight

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.

Contest Details

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:

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.

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6 Responses to The Local Food Pocket Cookbook – Review and Giveaway

  1. Barbara says:

    My Earliest memory of cooking is when I was about 4 years old, I have prepared the gnocchi with my mom. Ohhh … Well … my my mother prepared the sauce, baked potatoes, pass the potato masher, mix with flour and eggs … But I have prepared small cylinders … only one very small cylinder … and then I spent the gnocchi on the back of grater because they had the classic checkerboard printed on … Well I’ll have spent at least ten! Certainly in my memory … I have prepared gnocchi with mum!


  2. Julie Lorenzin says:

    I have always loved to cook and this season, cooking has been a joy as each Thursday I waited to see what I would get in my veggie box and what I could create. My earliest cooking memory is making tomato sauce with my mom. Being Italian, tomato sauce is an absolute staple in our home. As early as 5 years old, I would stand on a chair at the stove with an apron on that went down to my toes! My mom would do all the prep and bring me all the items that would go into the sauce. The “Cooking with Julie” show was now ready to begin. I would pretend I had my own cooking show and I would just talk out loud to no one in particular and demonstrate how to make this simple but so yummy sauce (of course always with mom by my side). The best part was waiting for dad to get home so I could serve him what I made. I am not surprised that as an adult, I have a small addiction to The Food Network!


  3. Jo-Anne says:

    My earliest memory of baking is of mixing a cake on my own while my parents visited with friends in the livingroom. I was about 8 years old and very proud that I was going to bake it and have it ready to serve later to them all. Not far in to it, my ponytails became entangled in the electric mixer beaters and I was shrieking for my mother to come to the kitchen….how embarrassing.
    I am enjoying your blog and look forward to more local eating!


  4. Jessica says:

    I look forward to trying your pumpkin pie receipe. Being from England, I’m new to pumpkin pie, and I have to admit, my first attempt last year was a disaster. It was horrible 😦 I’m trying not to be permanently put-off, and your receipe sounds delicious. I’m enjoying your blog too.


  5. Jordan P says:

    My earliest memory of cooking is actually one of my scariest memories… maybe that’s why it stands out so much!

    I was 8 and cooking cinnamon rolls in a glass pan with my mother, and we took them out to cool and put on the stove. unfortunately, one of the burners was still on!! I heard a sort of sizzling noise, turned around, and barely had time to throw the potholder in front of my face before the pan exploded and shards of glass flew everywhere!! Luckily, I didn’t get any in my face, and stuck with metal pans only for at least the next 10 years.


  6. Sarah Muir says:

    My earliest memory of cooking/baking is from when I was about 6 years old. I had received an Easy-Bake oven for my birthday (November). My Oma’s birthday was near Christmas, so that year, I wanted to make her birthday cake in my Easy-Bake oven. She was delighted. It probably looked and tasted awful, but I remember being proud as can be when I handed it to her.


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