References and Resources

Books I often refer to:

Putting Food By by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan. Mine is 4th edition, (c)1988.

Animal, Vegetable, Miracle by Barbara Kingsolver, with Steven Hopp and Camille Kingsolver. (c)2007.

Cookbooks:

Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, 1997 edition. (The different editions have some very significant differences.)

Greens, Glorious Greens by Johanna Albi and Catherine Walthers. (c)1996.

Sundays at Moosewood by the Moosewood Collective. (c)1990.

Moosewood Restaurant Cooks at Home by the Moosewood Collective. (c)1994.

Other resources you may be interested in:

Edible Boston magazine tells the stories of people producing local food and also has recipes for how to use it, in season.

List of Massachusetts farmers markets, organized by county. If you’re local, you should be able to find one near you.

4 Responses to “References and Resources”

  1. Weeks 44-45: March 25 to April 7 « Veg Year Says:

    […] enough to survive shipping from Florida.  Thank goodness for Greens, Glorious Greens (more info at References and Resources).  It said that the best way to deal with the bitter taste is in a tomato sauce, preferably with […]

  2. CSA starts and Apple Bread « Veg Year Says:

    […] have texture.  I’ve been pleasantly surprised by how well just about everything freezes.  Putting Food By seems to get it right, every […]

  3. Freezing Greens « Veg Year Says:

    […] invest in a copy of Putting Food By for which you can find bibliographical information on my References and Resources […]

  4. Two Recipes « Veg Year Says:

    […] This is very loosely based on the recipe for 48-hour Sour Pickles in Putting Food By (see my References and Resources page for the full […]

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