“This book attunes us to the abundance of ingredients that surround us — are indigenous to the land we inhabit, harmonious with its climate and soil. Without slipping into nostalgia, it transports our palates to a different era: before mass farming created an empire of monocrops, before refrigeration forced produce into frosty cellophane. The seasonal recipes contained in this section contribute to a culinary zeitgeist that prizes fresh ingredients, celebrates simplicity and quality, and supports sustainable agricultural practices.”