The Cook With What You Have Seasonal Recipe Collection is live!
What is it and why should you subscribe?
I’ve developed the Seasonal Recipe Collection to allow you to cook more, eat well and spend less. For $25 a year you’ll have access to a carefully curated collection of recipes that will allow you to cook with confidence. You can view a sample carrot page here to get a sense of the site organization and recipes. The collection includes:
- 10-25 recipes for each vegetable and herb in one place so you don’t have to browse half-a-dozen sites to find a recipe that suits you.
- Recipes tested with farm-fresh produce that combine vegetables and herbs that you will typically find together at the market or in your CSA share.
- Recipes written in a style that is flexible and adaptable.
- Recipes that give you a foundation to use what you have on hand, saving you last minute trips to the store, and reducing your grocery bill.
- Recipes for each vegetable, from the less familiar to the common, are inspired by flavors and styles from around the world, from salads to soups to braises and pickles.
- A simple, intuitive architecture that makes searching for recipes quick and may lead you to inspiring new ideas.
|Individual Member||The price for membership is $25.00 every 12 Months.||Select|
Give a one-year gift subscription to the Seasonal Recipe Collection!
Your subscription will give you access to the full collection of 500 + recipes plus pantry stocking suggestions and weekly links directing you to seasonally relevant dishes, preserving tips and quick methods to put meals on the table.
You’ll find ideas, techniques and recipes for the items that entice then stump us – the Japanese salad turnips, chicories, fava beans or summer squash for-the-10th-week-in-a-row you’re never quite sure what to do with – as well as more common vegetables. I’ve created recipes that often combine vegetables (and fruits) that are harvested at the same time and that you’re likely to encounter in your CSA box or at a local market
“Katherine’s recipes have transformed the way my family eats. Every week, we look forward to both our basket from our CSA and Katherine’s recipes; she has an incredible way of combining the fresh produce with items we already have in the house — mustard, a lemon, rice — to create unique dishes that everybody loves — even my three teenagers. A CSA basket can at times be daunting: what am I going to do with all of that celeriac? With Katherine’s recipes, I never doubt that we’ll be able to whip up amazing, healthy dinners every night that utilize everything in the basket. I wouldn’t subscribe to the CSA if they did not partner with Katherine!” — K. Raphael, Sauvie Island Organics CSA Member
Note: Tags like vegetarian, vegan, gluten free, etc are not used because most recipes can be adapted to suit a wide variety of tastes, preferences and needs. That’s the Cook With What You Have way!
Do your members want to know what to do with some of your less familiar produce? Do you agonize over including relevant recipes in each share? Would your time be better spent doing other work on the farm? Farm that added value out to Cook With What You Have and have hundreds of tested recipes available for your members 24 hours a day.
CSA Farm Membership prices vary based on season length, # of shares/half shares and optional customizations. Please contact me for details.
The Farm Membership enables CSA Farmers to share log-in details with the their members for access to the full site of 500 recipes plus tips, pantry stocking suggestions and weekly ideas and links on the home page to direct you to the most seasonally relevant dishes, preserving tips and quick methods to put dinner on the table.
Recipes and tips are written with an eye toward flexibility, giving your members ideas of how to substitute one vegetable for another (onions instead shallots, turnip greens instead of spinach . . .). scale up or down, and creatively use what’s in their pantry so that pulling together dinner can be simple and satisfying.
In addition to years spent cooking in Italy, Germany and Mexico, I’ve worked for years with CSA farms in Oregon’s Willamette Valley and Portland area (Sun Gold Farm, Sauvie Island Organics, 47th Ave. Farm, and Minto Island Growers) creating customized recipes for their share members. I want to make truly seasonal eating, whether via the farmers’ market or the CSA model an enjoyable and practical experience for more people. By offering tips, recipes and simple and creative ways to use the produce I hope to eliminate any fear or guilt of not using all the produce (you’ll use it all and then some!) or the boredom of making stir-fries every night.
Photo by Shawn Linehan