Diane Nemitz, winner of the contest offered several recipes. Of her winning recipe, CORN AND SQUASH PANCAKES WITH FRESH TOMATO SALSA, she says: "Every summer I sign up for a season's worth of fresh vegetables from a local CSA farm and this is one of the recipes I developed to use the bumper crop of squash." She also changes season with recipes for chicken and for cake: "I get my maple syrup from a local farm, and they also make the maple sugar. The pears for the chicken recipe are grown here locally and under the right conditions will keep during the cold months. You can use other pear varieties, I just like the Bosc because they hold their shape very well. I usually make the cake in October or November when the pears are ripe. Even though the maple syrup is made in February, I think of it as a cold weather ingredient, poured over a hearty stack of pancakes on a wintry morning, or used in baking the way I’ve used it here."
"Your garden is in full bloom, it is all you can do to keep the produce from rotting on the plants. So you now have a boat load of fresh veggies and you kids will not eat another bite of zucchini so what do you do? You take your home grown produce and you create a meal your family will love." from Hannah Wolters of her recipe for Snazzy Summer casserole.
"Here is an entree-type soup that I came up with just this week, after buying some lovely local organic sugar pie pumpkins at a farm near my home in Ferndale, WA.' Aimee Day of her recipe for Pumpkin-Poblano soup
"It is cold and blustery in the dark days of winter. This warm dish with everything in the root cellar and some prized pieces from the butcher can add that extra layer of fat that you will need for a little hibernation during snowy days. My husband's family is French and his grandmother always made pot au feu this way. First you eat the broth as a soup with some angel hair noodles then the family digs into the meat and vegetables with mustard and little pickles. The best compliment that I ever received was when grandpa said my Pot au Feu was just like grandma's. " Riana Carpenter, of her recipe for Pot au Feu.
"Summer in the Pacific Northwest is the time for salmon, blackberries, watercress and hazelnuts. These ingredients inspired me to create this quick and easy entree." Roxanne Chan, of her blackberry glazed salmon filets. And: "Springs brings forth spinach, cilantro, onion, cabbage and various citrus, which inspired this seasonal entree with southwestern flavors. A wonderful luncheon or light dinner entree." of her Sagebrush Shrimp and Citrus Slaw
"My parents have a wild asparagus patch near their farm, and we always have an abundance of asparagus in the spring. This is a great way to prepare the asparagus, while maintaining its nutrients and flavor." Pam Dobbin, of her recipe for Steamed Asparagus Salad with Red Peppers and Tomatoes Also from Pam: "I grew up on a farm where we always had a plentiful garden. Now my husband and I live in the city and have no garden. To still enjoy fresh fruits and vegetables, we belong to our local CSA (Community Supported Agricultural Initiative). Each week from June through October, we get a ½ bushel of fresh produce that’s been produced organically on our “plot.” One week, we received a bunch of lemon balm, zucchini and squash that we had no idea what to do with and developed this recipe as a result, " she said of her recipe for Pesto-Stuffed Manicotti with Fresh Tomato-Vegetable Sauce
"I'm always looking for ways to use our own Florida avocados when they're in season. Jumbo specimens are
at their buttery best in the fall and easily twice the size of the Hass variety. I used thin omelets for my sushi
instead of nori and plenty of fresh baby spinach and avocado." Lillian Julow of her recipe for Cold Sushi Omelet Also from Lillian: "Lots of seasonal vegetables may be prepared tempura-style, but squash and parsley are my
favorites. Green beans, picked while they're still young like haricots vert and blanched for a
few seconds first, make for a delicious addition." This is about her recipe for Tempura Vegetables with Bocconcini and Caper Aioli
"This is our favorite family recipe, because it is so delicious and versatile. We adapt it by adding whatever seasonal vegetables look good at the market. We sometimes add sauteed chicken too, It's a year-round favorite here at the Dziuba house!" Carol Dziuba of her family's favorite pasta.
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