I recently got an email about this opportunity and thought it would be great to pass along. I really love the idea and know that since joining our CSA one of the most asked questions I have gotten from people is, “so what do you do with all the weird stuff?” The weird stuff is my favorite produce to get! But I know that it can be really intimidating. That’s why this cookbook is so great! The first edition came out in 1996 and to address the “weird stuff” issue, the cookbook was developed as a recipe-resource book providing background information, cooking and storage tips, and recipes for locally grown crops.
A new edition is coming out and they are searching for new recipes that will be ready in under an hour. Here are the rules;
- Submitted recipes must be original and feature fresh produce that is locally available across the U.S. (e.g., no tropical fruit). Ideally, they will contain one or more item(s) from our list of target produce below.
- Each recipe must be ready to serve in 30–60 minutes or less, including preparation and cooking time.
- Ingredients lists must contain only items that are readily available from farmers’ markets, home gardens, and local grocery stores.
- All directions must be clear and easy for home cooks to follow, with measurements and sizes stated as precisely as possible.
- Submissions may be accompanied by brief supplementary information, such as interesting related stories, testimonials from friends and family, and suggested variations
Target produce: Asparagus, Bean, Beet, Berries, Bok Choy, Broccoli, Brussels Sprouts, Burdock Root, Cabbage, Carrot, Cauliflower, Celeriac, Celery, Chard, Chinese Cabbage, Corn, Cucumber, Edamame, Eggplant, Fennel, Garlic, Greens (cooked), Greens (salad), Herbs, Jerusalem Artichoke, Kale, Kohlrabi, Leek, Melon, Mushroom, Onion, Parsnip, Pea, Pepper, Potato, Pumpkin, Radish, Rhubarb, Rutabaga, Spinach, Summer Squash, Sweet Potato, Tomatillo, Tomato, Turnip, Wild Edible Plants, Winter Squash, Zucchini.
Your reward: Everyone who submits a recipe will receive a discount code for purchasing the new cookbook at 10% off the retail price (limit one discount code per entrant; codes will be issued upon publication). If we select your recipe for publication, we’ll credit you as the author, putting your name in print next to your submission. If your recipe is among the ten top-rated entries selected by our tasting team, we’ll send you a free copy of the cookbook upon publication.
Eligibility: Open to all contestants. Multiple submissions are welcome!
Contest deadline: July 31, 2011.
I think it’s a really great opportunity to get your recipes in print and am looking forward to checking out the cookbook once it’s published! To find out more check out the website here.