Not so long ago most fresh food on North American tables came from home gardens and local farmers markets. Today, the average item of food travels more than a thousand miles before it lands on our tables. It’s a remarkable technological accomplishment, but has not proven to be healthy for our communities, our land or us.

Through stories and simple "whole foods" recipes, Mary Beth Lind and Cathleen Hockman-Wert explore how the food we put on our tables impacts our local and global neighbors. They show the importance of eating local, seasonal food—and fairly traded food—and invite readers to make choices that offer security and health for our communities, for the land, for body and spirit.

Simply in Season offers a starting point encouraging you to feed both your body and spirit with nutritious food and challenging ideas about the world around you. Woven throughout the recipe pages of each season are writings, tidbits of information to reflect upon while the onions saute, the soup boils, or the bread bakes.

I've really been enjoying this cookbook. It's organized helpfully according to seasons, so you can turn to the spring section, see what veggies are in season, and find recipes. Also, the index is helpful: look under "kale" and find all relevant recipes.

I go to the farmers markets at least 1-2 Xs a week. This book makes it so much easier to find recipes that work seasonally. The recipes are good and the selection is well rounded.

While this book has a seasonal focus, it is so incredibly dairy and wheat-centric, one might think it was the product of the Dairy and Wheat Councils. I've never seen a book before that had such a high proportion of recipes that call for milk, dry milk, evaporated milk, sweetened condensed milk, buttermilk, wheat, and soy. You would expect to see these in recipes--- but not in almost everything! If you cannot have wheat or dairy, chance are that you won't be able to use a large segment of recipes in this book. If anyone in your family has food allergies (wheat and dairy being the most frequent), don't waste your money. I found the recipes often dated, unimaginative, imbalanced nutritionally, and a huge disappointment. Even their chili recipe called for sour cream. Swiss chard with milk? Good grief. So-called "Hearty Broccoli soup" has an entire quart of milk plus 1 cup cheese but only 2 cups of raw broccoli. That would be more aptly named "Milk Soup with Broccoli". I expected this book to be far more garden, fresh produce focused but it isn't. This book has been VERY over-rated.

Simply In Season (World Community Cookbook) is a cookbook that has a section for each season. Each section includes recipes made from ingredients in season. These recipes are health-conscious and mostly frugal. If you enjoy eating healthy and cooking/baking with fresh fruits and vegetables, this cookbook is for you.

Nicely done book. The book is broke down into four seasons. Each season has a list of vegetables along the outside edge on each page with the particular vegetable(s) used as ingredients in that recipe highlighted on that page. It makes it easy, for example, if you have broccoli and want some ideas on how to use it, flip the pages until you see broccoli highlighted and then read the recipe to see if if it something you are interested in. The recipes I have tried have been good.
A few more recipes with unusual vegetables would have been good because those are the ones I don't know what to do with. But over all a nice book. I would give it 4.5 stars.