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by Claire Hopley
Everybody loves the Valley’s vivid vegetables, but when harvests are at their brimming height, everybody needs a stash of new recipes for using them. Claire Hopley, author of several books on food and food history, has collected recipes from near and far for asparagus, peas, corn, tomatoes, peppers, squash and the myriad other vegetables now beckoning from fields and farmers’ markets. Brimming with ideas and bedecked with pictures, her Valley Vegetables Recipes for Forty
of the Pioneer Valley’s Favorite Vegetables has something for everyone — From breakfast to supper, savory to sweet.
About the Author
Claire Hopley has written four books about food and culinary history: New England Cooking: Seasons and Celebrations (2001), The World of Blantyre and the Cookery of Christopher Brooks (2008), The History of Tea (2009), and The History of Christmas Foods and Feasts (2009). Her articles about food, travel, history, and contemporary fiction have been published in The Boston Globe, Yankee Magazine, British Heritage, and The Guardian (UK). Locally, she has taught English, and often speaks at local venues including the D’Amour Museum of Fine Arts in Springfield. She lives in Leverett from where she writes the Amherst Bulletin’s Food Talk column.