Chopping Onions in Season & Liz’s Favorite Cookbook

I love food.

I have heard of creative writing assignments where students were told to spend one hour with an onion. Fifteen minutes holding it, smelling it, feeling and peeling off all the layers of its skin, one by one, and crinkling the skin inside their palm; fifteen minutes chopping the onion apart, allowing the juices to sting their eyes and hands and to seep into any yet undiscovered cuts on their fingers; fifteen minutes grilling it in a pan of  butter; and finally fifteen minutes eating it, which is the point, after all.

Personally, I love and hate onions. I love the taste and complexity of onions… but I hate weeping when I chop them to bits! When I was young, I didn’t like onions, but I have grown to love them.

Similarly, I used to hate cooking. In fact, I warned Jeremy when we started dating that I did not cook, especially not like his mother, so he shouldn’t expect it from me. And then, for one monthiversary, I made him some zucchini bread. And then I made Pad Thai from a box. And then I made fajitas… and it was all down hill from there.

Since getting married, I’ve had an opportunity to cook more often, and what I’ve discovered is that I love this cookbook! Not only is it a community cookbook with recipes grouped seasonally by the vegetables and fruits growing and being harvested during each season (spring, summer, fall, winter), but also every recipe I’ve tried we’ve loved. (Now, granted, Jeremy and I love food. We love almost every type of food. But I have yet to find a recipe in this book that I dislike.)

Moreover, most of the recipes have vegeterian options and call for natural ingredients (no spray bottle cheese or extra oil or really anything unhealthy for you), which means that if we just don’t feel like meat that night, we can eat purely vegetables and feel glowingly healthy for one night out of the week.

I also love that the recipes are seasonal. In the fall, I can cook from just the autumn section. Through this cookbook, I have a growing understanding of the earth’s movements and what vegetables and fruits are available during the seasons. Lately, we’ve been eating lots of squash because guess what? Squash grows in the fall. And what a beautiful thing to be reminded that we are dependent on the earth that we live in, and that we should pay attention to the way God has established its changes and groanings.  It makes me aware that I am not in control, that there are seasons where death is natural and expected, and that there are also times when life returns–sounds like the gospel message to me! 🙂

But, even if that sounds like crap to you, I recommend this cookbook anyway, because anyone who loves food is sure to love it like we do!


3 thoughts on “Chopping Onions in Season & Liz’s Favorite Cookbook

  1. So happy to find your litle blog through FB! My niece and I both use this book almost daily. We both love to cook (and eat) and try to eat seasonally and as healthy as possible. This is our favorite cookbook as well!

    We call each other all the time to recommend recipes. My two favorite discoveries are Zucchini Garden Chowder p.95, and Red Lentil Coconut Curry p.214. They are both truly amazing!

    We have about 1/4 acre of garden and I do a lot of canning and preserving. This book is a great accompaniment to all the fresh produce. If you don’t have a garden, you can take advantage of Farmer’s Markets everywhere!

    You mentioned cooking squash. There are wonderful squash recipes in this book also! We love the stuffed acorn squash recipes and I’ve even been able to get my teen-age son to eat squash using this recipe!

    I look forward to reading your blog!


  2. Teresa, thanks for your suggestions! I’m finding more and more recipes that I love in this cookbook almost daily, and it’s fun to hear yours. I love to cook, so I’m sure I’ll end up mentioning more favorite recipes and cookbooks as we go along. Thanks for reading, Teresa. 🙂


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