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The Kentucky Fresh Cookbook

The Kentucky Fresh Cookbook

Maggie Green
Copyright Date: 2011
Pages: 392
https://www.jstor.org/stable/j.ctt2tv6c2
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  • Book Info
    The Kentucky Fresh Cookbook
    Book Description:

    A seasonal food journey with native Kentuckian Maggie Green, The Kentucky Fresh Cookbook takes home chefs through a year in a Kentucky kitchen with more than 200 recipes. With a focus on the cook's activities in the kitchen, this book guides both aspiring and experienced cooks in the preparation of delicious meals using the delightful variety of foods found in Kentucky.

    Green welcomes readers with her modern and accessible approach, incorporating seasonally available Kentucky produce in her recipes but also substituting frozen or canned food when necessary. She complements her year of recipes with tidbits about her own experiences with food, including regional food traditions she learned growing up in Lexington, attending the University of Kentucky, and raising a family in Northern Kentucky. The Kentucky Fresh Cookbook acknowledges the importance of Kentucky's culinary and agricultural traditions while showing how southern culture shapes food choices and cooking methods.

    Green appeals to modern tastes using up-to-date, easy to follow recipes and cooking techniques, and she addresses the concerns of contemporary cooks with regard to saving time, promoting good health, and protecting the environment. The Kentucky Fresh Cookbook contains a year's worth of recipes and menus for everyday meals, holiday events, and special family occasions -- all written with Kentucky flair.

    eISBN: 978-0-8131-3378-2
    Subjects: Sociology

Table of Contents

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  1. Front Matter
    (pp. i-v)
  2. Table of Contents
    (pp. vi-viii)
  3. Recipes by Category
    (pp. ix-xiv)
  4. Preface
    (pp. xv-xviii)
  5. Acknowledgments
    (pp. xix-xxiv)
  6. Introduction
    (pp. 1-14)

    As humans, our need for food and nourishment is common ground. Religious beliefs, political leanings, age, skin color, nationality, and social status aside, the need for food unites us. We all need to eat, and at the end of the day, we all need to share time with those we care about.

    The globalization of our nation’s food supply and the move from farms to cities and suburbs have reduced our reliance on local agriculture. At the same time, these changes have reduced our reliance on cooking and, in a strange way, our reliance on one another.

    Canned goods, frozen...

  7. January
    (pp. 15-42)

    The start of the new year is like a clean slate, the beginning of twelve months of new opportunities in the kitchen. The first week in January is a time to unwind and relax after the holidays. Then, at the end of the month, I often wonder how thirty-one days could have passed so quickly. January is the first full month of winter, wrapped in days of expanding light. While the low sun skirts the snow- or frost-covered landscape, January days are bright, cold, and brilliant. Nights remain dark and long, and the January full moon is breathtaking when snow...

  8. February
    (pp. 43-69)

    The last full month of winter, February can bring some of Kentucky’s worst weather of the year. It might seem like spring is just around the bend, but February is unpredictable, with snow, ice storms, and even blizzards possible. Despite the threatening weather, there’s also a bit of festivity: Valentine’s Day provides a day to celebrate love, and Super Bowl Sunday offers the opportunity to snack and graze and celebrate that great American pastime—football.

    Our Kentucky pioneer ancestors didn’t have much to celebrate in February, except perhaps the discovery of something fresh to eat in the wild. February had...

  9. March
    (pp. 70-94)

    In March, Kentucky is reborn. As the earth starts to wake from its winter nap, spring shows Kentuckians what they have to look forward to. March calls us outdoors—out of our homes, out of layers of clothes, and away from our cold-weather cooking methods. Leaving the cocoon of our homes to visit a neighbor or take a bike ride, we see the grass turning greener and smell the sweet blooms of spring.

    Early in the morning, birds chirp in the trees and robins hop around the yard, pulling worms out of the dirt. On clear, warm days we work...

  10. April
    (pp. 95-118)

    With April, spring bursts full force in Kentucky. Blooms and flowers welcome the spring rain. For my family, spring break takes us to a state park for a long weekend or on a hike to enjoy the woods and the emerging Kentucky wildflowers. April offers some of the prettiest, albeit the wettest, days of the year. Warren remembers collecting watercress on spring days along the creek on Domino Stud Farm, where he grew up, and I remember the beauty of the weeping cherry trees at the Lexington Cemetery.

    No doubt, our Kentucky pioneers enjoyed the month of April as much...

  11. May
    (pp. 119-146)

    A festive and fun time of year, May is like a breath of fresh air for Kentucky, and it’s one of the prettiest spring months. If Kentuckians had a favorite month, it just might be May. If Kentucky had a state holiday, it would be Kentucky Derby Day, the first Saturday in May. I didn’t grow up in Louisville, but as a Central Kentucky girl and the daughter of parents who loved Kentucky bourbon, Derby Day offered an occasion to have a party, put a dollar in the basket and draw horses’ names out of a hat, and drink mint...

  12. June
    (pp. 147-167)

    In June, Kentucky is a kaleidoscope of color. It is the crossroads of spring and summer, a turning point for seasonally available produce. Flowers are in full bloom, lending grace and charm to the month that ushers in summer. Daylilies, peonies, and hydrangeas bow their heads to the summer sun. When the cottonwood trees open their pods and release their downy white seeds into the air, I know the change in season is upon us.

    As the harvest begins in earnest, the beauty of summertime food appears in the kitchen. The precise date of the switch depends on the weather,...

  13. July
    (pp. 169-196)

    Summertime is here, along with hot weather, picnics, sweat bees, and tablecloths flapping in the breeze. When the outdoor temperature soars above 90°F and the air gets thick, Mother Nature gives me permission to live life differently. “Try to move slower. Bask in the sunshine,” she says.

    As the summer days move along, the food in my kitchen transforms. Countertops are covered with tomatoes, cherries, and peaches, and the refrigerator is filled with blueberries, basil, corn, watermelon, and iced tea. Stashed in the freezer are popsicles, and thanks to the gift of an ice cream maker for my July birthday,...

  14. August
    (pp. 197-223)

    The last full month of summer, August in Kentucky brings some of the hottest temperatures of the year. During the day, cicadas buzz in the trees, and late at night tree crickets sing us to sleep. Farmers’ markets and gardens across the state burst with an abundance of fresh produce. Whether outdoors on our patio or indoors at our kitchen table, August meals revolve around the harvest from the garden.

    Before the wide availability of food in supermarkets, Kentuckians spent August and September preparing fruits, vegetables, and meats to store and eat throughout the winter. Home food preservation is experiencing...

  15. September
    (pp. 225-250)

    If I could select the month to begin the new year, I would choose September. After the gift-giving frenzy of the holidays, January beats me into submission. I feel so stuffed with eggnog and champagne that I often drag my feet before I’m able to face the plans, and the resolutions, a new year brings. Regardless of how I feel, January comes anyway.

    I feel differently about September. It’s a time of beginnings. It washes in just as the heat of summer is winding down and the carefree days of summer are coming to a close. As summer ends, the...

  16. October
    (pp. 251-275)

    October is to fall what January is to winter, April is to spring, and July is to summer—the first full month to embrace the season in all its splendor and glory. In my opinion, fall rivals spring as the most glorious season. The trees are magnificent, and in Kentucky, the peak leaf color occurs most often around the third week in October.

    The abundant harvest of fall is humbling as we, just like our pioneer ancestors, store the season’s bounty in preparation for the winter. Farmers’ markets finish off the year with the last of the local produce and...

  17. November
    (pp. 276-307)

    November serves up the last blast of the fall harvest before the colder, sometimes snowier days of December. At our house, we begin the countdown to our Thanksgiving celebration in early November. Our family usually gathers in Lexington, but as our relatives have moved outside of Kentucky, we’ve also been known to travel around the country to celebrate the holiday.

    By the end of November, my garden is officially wilted and brown. Patio containers that persevered through the month of October take a hit with the first frost and the subsequent cold weather. The irony of this time of year...

  18. December
    (pp. 308-334)

    With short, cold days and dark, starlit nights, Kentucky often experiences its first significant snowfall in December—a month filled with activities, sights, sounds, excursions, and family. When I smell fresh pine roping and see twinkling lights, I know the longest night of the year is passing, and I spend the first day of winter with a cup of tea in hand.

    Unlike shopping malls, where the Christmas season starts as soon as (or sometimes before) the Halloween decorations come down, my kitchen is insulated from the pressure to celebrate Christmas earlier and earlier each year—thanks in part to...

  19. The Kitchen Toolbox
    (pp. 335-340)
  20. Publications, Resources, and Festivals
    (pp. 341-347)
  21. Kentucky Produce Availability chart
    (pp. 348-352)
  22. A Calendar of Menus
    (pp. 353-358)
  23. Index
    (pp. 359-368)