Post by Mary B. on Jan 30, 2017 16:05:25 GMT -8
Hi all,
The local hunger missions have asked me to provide recipes for seasonal produce that our gleaning organization (gleanme.org) brings in, and this in turn has become an effort to produce a seasonal cookbook for hunger kitchens and safe shelters that will help them incorporate donations of fresh produce. Each recipe (except for baking) will be set to 10 portions, to allow for easy multiplication for larger crowds.
If anyone cares to submit a recipe (any size portion, I can rewrite it to 10) for the cookbook, you will get credit personally and for your cohousing. I am also asking celebrity chefs and culinary authors to donate recipes, so you’ll be in good company. Everyone who contributes a recipe to the GleanMe Cookbook will get a free .pdf copy. Recipes should feature fresh seasonal produce and inexpensive ingredients.
What got this whole cookbook thing started was when we were given 800 lbs of beets by a local organic farm, and when I delivered a 50 lb box of beets and 15 lbs of kale to a local hunger kitchen, the kitchen manager looked at me in a panic and said, “What do you do with beets? And kale?” Most of the volunteers in these kitchens, and apparently paid staff as well, have little culinary experience. So I was asked to provide recipes for donations that were coming in from farms—kale, pumpkins, squash, parsnips, etc—and now it’s become a cookbook project that will be distributed nationwide to hunger kitchens so they can take advantage of fresh, nutritious food. I would love to have some cohousings represented in the cookbook.
Here's what we are looking for:
Winter - root vegetables (beets, parsnips, rutabagas, etc.), winter squashes, leeks, potatoes
Fall - pumpkins, apples, chard, kale, brussel sprouts, cabbage, broccoli, sweet onions, spinach
Spring - berries, plums, cherries, pears, snow and sugar peas
Summer - ratatouille, tomato sauces, salsas, carrots, eggplant, peppers
Thank you so much! I look forward to your contributions.
The local hunger missions have asked me to provide recipes for seasonal produce that our gleaning organization (gleanme.org) brings in, and this in turn has become an effort to produce a seasonal cookbook for hunger kitchens and safe shelters that will help them incorporate donations of fresh produce. Each recipe (except for baking) will be set to 10 portions, to allow for easy multiplication for larger crowds.
If anyone cares to submit a recipe (any size portion, I can rewrite it to 10) for the cookbook, you will get credit personally and for your cohousing. I am also asking celebrity chefs and culinary authors to donate recipes, so you’ll be in good company. Everyone who contributes a recipe to the GleanMe Cookbook will get a free .pdf copy. Recipes should feature fresh seasonal produce and inexpensive ingredients.
What got this whole cookbook thing started was when we were given 800 lbs of beets by a local organic farm, and when I delivered a 50 lb box of beets and 15 lbs of kale to a local hunger kitchen, the kitchen manager looked at me in a panic and said, “What do you do with beets? And kale?” Most of the volunteers in these kitchens, and apparently paid staff as well, have little culinary experience. So I was asked to provide recipes for donations that were coming in from farms—kale, pumpkins, squash, parsnips, etc—and now it’s become a cookbook project that will be distributed nationwide to hunger kitchens so they can take advantage of fresh, nutritious food. I would love to have some cohousings represented in the cookbook.
Here's what we are looking for:
Winter - root vegetables (beets, parsnips, rutabagas, etc.), winter squashes, leeks, potatoes
Fall - pumpkins, apples, chard, kale, brussel sprouts, cabbage, broccoli, sweet onions, spinach
Spring - berries, plums, cherries, pears, snow and sugar peas
Summer - ratatouille, tomato sauces, salsas, carrots, eggplant, peppers
Thank you so much! I look forward to your contributions.