Simply in Season: A Review

Simply in SeasonWhen I was a kid, my grandfather Hakala planted and maintained a huge vegetable garden, selling produce from a roadside stand. I realize, now, how very lucky we all were to have such ready access to fresh fruits and vegetables. We all benefited health-wise and most of us cousins still have a marked preference for everything fresh over anything canned or processed.

Which is why I love Simply in Season so much. Its recipes are divided by season with an emphasis on what’s growing in the garden at that moment in time.

And the recipes are really tasty, using basic ingredients (no saffron threads here) in ways that are ingenious.

You know how your cooking can get into a rut, where you end up with a few favorite dishes that you seem to make too often? Okay, maybe that doesn’t happen to you but it does to me every once in a while. So when I get bored, I make a point of dipping into one of my cookbooks for something new, and I turn to this one more than any other.

Because of Simply in Season, I think we enjoyed more fresh asparagus this spring than we ever have before in dishes such as Sausage Asparagus Skillet, Celebration Spring Soup, and my absolute total favorite, Lemon Asparagus Pasta.

Just to tempt you to try this book (it has recipes for desserts, breads, rolls, side dishes, and main dishes), here’s a simple summer veggie recipe to try when summer squash and corn come into season. We add a simple salad to this for supper.

Vegetable Fritters

1/3 cup flour                 1/2 teaspoon baking powder
1/2 teaspoon salt          Dash pepper
2 eggs (beaten)
Mix to form smooth batter. (It will be thick.) Add one of the option below and mix gently. In a fry pan, use vegetable or safflower oil (lightly) and heat to medium hot. Drop a large spoonful of batter onto fry pan. Cook until golden brown on first side, flip and cook on second side until done.

Summer squash option:
3 cups shredded summer squash           1/3 cup chopped onion
1 tablespoon fresh parsley (optional, chopped)

Corn option:
2 cups fresh corn
2 tablespoons milk

You can a bit of grated cheddar to the top of the still-hot cooked fritters if you wish. Really good and really quick. You won’t unnecessarily heat up your kitchen when you make these.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s