This cookbook includes recipes for seasonal vegetables available over the 22-week growing period of a CSA in Massachusetts. Using local ingredients at their freshest, the recipes are delicious and adaptable, making cooking for a family with seasonal foods easy.
Becky Kisabeth Gibbs lives west of Boston with her husband and two children. She and her family have been eating local the last 18 years, as members of The Food Project, a CSA in Lincoln, MA. An artist and painter, Becky also puts her creativity into her cooking, enjoying creating and adapting recipes to the produce available in her weekly share of farm vegetables. She enjoys cooking for family and friends, and is always willing to try a new recipe or ingredient.