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Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."

~ William Ruckelshaus, Business Week, 18 June 1990


Cookbook recipes
Introduction
Food Preservation
Local Producers
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Substitutions

The Green Sanctuary Program will be putting together a fellowship cookbook over the next several months. We are still looking for members of the congregation to submit recipes and tips for all seasons of the year. We are looking for recipes that best utilize local, organic foods, preparation processes and serving tips. Go through your recipes and pick your favorites. Either leave the recipe(s) with a GSP member or place them in the large mailing envelope on the GSP bulletin board in the Social Hall. You can also email them to Linda Fels (bufrecipes@prodigy.net) or Deb Cruz (dwcruz@comcast.net).

The type of information we will need along with your recipe will include:
  1. Which ingredients are local, organic, Fair-trade
  2. Where the ingredients came from (names of stores, shops and other sources)
  3. Your Name (for the recipe byline) and contact info (in case we have any questions)
Right now we are only looking for recipes, but if you are interested in helping put the cookbook together, please let us know.



  Spring Summer Fall Winter
Appetizers Stuffed Radishes image Cucumber Appetizer image Pears & Sauce image Stuffed Mushrooms image
Salads Asparagus Peas, Beans, Carrots Sliced Squash Carrots, Onions, Cabbage
Vegetables Asparagus Peas, Beans, Carrots Sliced Squash Carrots, Onions, Cabbage
Main Dishes Beet Soup image Salmon Dish image Stew image Stuffed Squash
Desserts Rhubarb Dessert image Strawberry & Blueberry Parfaitimage Stuffed Pumpkin image Custard Tarts
Beverages Strawberry Drink image Fruit Punches image Apple Cider image Hot Chocolate image