For recipes and seasonal meal plans from Barbara Kingsolver's book "Animal, Vegetable, Miracle", click here.

For summer recipes from the Going Local Blog, click here. New: Kale Salad and Chicken Wings!

Smart Food, Healthy Kids website recipes, click here.

Lots of recipes at this site from Organic Valley.

Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert
[The Chilled Tomato Soup recipe is a personal favorite, especially when prepared with Traders Point Creamery plain yogurt!]

The Victory Garden Cookbook by Marian Morash

Putting Food By by Janet Green, Ruth Hertzberg, and Beatrice Vaughan
[Great resource for canning and preserving that seasonal abundance]

Strawberry Rhubarb Crisp - from Animal, Vegetable, Miracle by Barbara Kingsolver 3 cups strawberries, halved 3 cups rhubarb, chopped 1/2 cup honey MIx together thoroughly and place in an 8"x8" ungreased pan. 1/2 cup flour 1/2 cup rolled oats 1/2 cup brown sugar 3/4 tsp cinnamon 1/2 tsp allspice 1/3 cup butter Mix until crumbly, sprinkle over fruit mixture and bake at 350 for 40 to 50 minutes.

Roasted Asparagus and Wild Mushroom Salad with Chile-Mustard Vinaigrette 20 medium spears asparagus, trimmed 1 pound assorted wild mushrooms, coarsely chopped 1/4 cup olive oil Kosher salt and pepper to taste 4 oz organic field greens Chile-Mustard Vinaigrette 1 cup crumbled blue cheese 1/4 cup coarsely chopped toasted pecans Preheat the oven to 425. Spread out the asparagus and mushrooms on separate baking sheets and drizzle each with 2 tablespoons of oil and season with salt and pepper. Place the mushrooms on the bottom rack of the oven and the asparagus until just cooked through, approx. 8-10 minutes, stirring once, until golden brown, 20 to 25 minutes. Remove from the oven and let cool slightly. Combine the field greens and wild mushrooms in a large bowl and toss with about half of the dressing. Mound the mixture on 4 plates and top each with 5 asparagus spears. Drizzle with more of the dressing and sprinkle with the cheese and pecans. Chile-Mustard Vinaigrette for Roasted Asparagus and Wild Mushroom Salad 1/4 cup red wine vinegar 1 heaping tablespoon Dijon mustard 1 tablespoon ancho chile powder 2 teaspoons honey Kosher salt and pepper 1/2 cup canola oil Whisk together vinegar, mustard, ancho powder, honey, and salt and pepper to taste in a small bowl. Slowly whisk in the oil until emulsified. This can be made up to one day in advance and refrigerated.