OU-published cookbook makes eating local yummy

As the 30-Mile Meal month in Athens County comes to an end, the Ohio University Press is slated to release a book this August that can work as a great companion guide for those interested in delving into the local-food way of life.

Marilou Suszko's "The Locavore's Kitchen" is a reference book packed full of tips for discovering the world of fresh, local and seasonal foods.

In more than 150 recipes that highlight seasonal flavors, Suszko inspires cooks to keep local flavors in their kitchens all year round.

"From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors," a description from the website states. "Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor."

With the locavore movement growing across America, and especially here in Athens County, "The Locavore's Kitchen" invites readers to savor homegrown foods that come from the garden, the farm stand down the road, or local farmers' markets through cooking and preserving the freshest ingredients.

Suszko has previously written "Farms & Foods of Ohio: From Garden Gate to Dinner Plate." She also hosts From My Ohio Kitchen to Yours, which airs on all Ohio PBS stations.

OU Swallow Press Editorial Director Gillian Berchowitz said Friday that she first met Suszko after hearing a presentation from her about her previous publication at a book festival in Columbus.

"She really impressed me," she said. "I purchased the book and we got to talking about the possibility of doing a cookbook."

After hearing another speech by Suszko at another event, Berchowitz said she was again impressed by her knowledge and competence.

"We thought that we would like to do something that is comprehensive and is addressed at the Midwest and focus on this fabulous agricultural heritage and this growing interest in sustainable eating, gardening and farming," she said. "Out of that grew this really terrific cookbook."

What Berchowitz said she likes about the book is that she believes it will make anybody a better cook, and it focuses on home cooking. She pointed out how many renowned chefs will often talk about the food they grew up eating at home, which was accomplished cooking, but also simple, reliable and delicious.

"That is the kind of food people want to make," she said. "And they want to be able to use local ingredients, whether they grow them themselves or buy them at a farmers market."

She also pointed out that these days many people didn't grow up watching relatives practice food-preservation methods such as canning, and therefore have never learned those skills. "The Locavore's Kitchen" helps teach those skills as well.

"It's not that complicated; it's not that hard," Berchowitz said. "I think (Suszko) does a good job of introducing the idea of saving and being able to eat all of this fresh food in the winter in this very sort of no nonsense and unintimidating way."

After their initial conversation, Suszko ended up writing the book in about a year's time, she said.

In addition to providing local recipes, she said, Suszko goes over local wines, fish, cheese, and a variety of other foods and topics.

"It's exciting," she said. "It's delicious."

The book is currently at the printer and copies will be available by mid-August.

The OU Press has a history of publishing about ecological issues as well as farming, Berchowitz said.

"We've always been interested in publishing about the environment and issues around sustainable agriculture," she said. "And I think that this particular part of the country, Athens has always had people with a very deep sense of commitment to the environment."

A cookbook like "The Locavore's Kitchen" absolutely appeals to those concerned with eating and living sustainably, she said.

The book has already been getting some good reviews, one from Gene Logsdon, author of, "The Contrary Farmer."

"This delightfully unusual cookbook is tailored especially for food-preparers who want to make delicious meals from their own garden produce and from farmers and market gardeners in their neighborhood," Logsdon wrote. "It includes excellent information on not just local fruits and vegetables but grains, animal products of all kinds, mushrooms, and wines. The recipes are imaginative and inspired. For example, for that he-man in your family who thinks he doesn't like asparagus, how about beer-battered asparagus spears? Or when is the last time you enjoyed rustic pear tart in cornmeal pastry? Suszko also includes essential information on preserving local foods for winter."

Suszko herself was not available for comment over the weekend.