Title -- Copyright -- Contents -- Acknowledgments -- The Locavore's Kitchen -- Where Locavores Shop -- Creating the Locavore's Kitchen, or How to Use This Book -- Spring -- Asparagus -- Rhubarb -- Spinach -- Making Your Own: Whole Wheat Bread -- Local Flavor: Milk -- Radishes -- Local Flavor: Pastured Lamb -- Strawberries -- Making Your Own: Yogurt -- Peas -- Chard -- Local Flavor: Maple Syrup -- Spring Onions -- Local Flavor: Fresh Eggs -- Summer -- Green Beans -- Making Your Own: Crème Fraîche -- Cucumbers -- Salad Greens -- Making Your Own: Infused Vinegars -- Summer Berries -- Making Your Own: Ricotta-Style Cheese -- Melons -- Local Flavor: Cheese -- Eggplant -- Seasonal Herbs -- Making Your Own: Pestos -- Local Flavor: Grass-Fed Beef -- Summer Squash -- Local Flavor: Pastured Poultry -- Stone Fruits -- Local Flavor: Honey -- Sweet Corn -- Making Your Own: Butter -- Local Flavor: Specialty Grains -- Making Your Own: Pizza Crust -- Tomatoes -- Making Your Own: Oven-Dried Tomatoes -- Making Your Own: Condiments -- Fall -- Making Your Own: Piecrust -- Apples and Pears -- Local Flavor: Apple Cider -- Onions, Garlic, and More -- Making Your Own: Flavorful Stocks -- Potatoes -- Local Flavor: Mushrooms -- Peppers -- Making Your Own: Roasted Red Peppers -- Making Your Own: Dried Chile Peppers -- Local Flavor: Fish and Aquaculture -- Root Vegetables -- Making Your Own: Horseradish -- Local Flavor: Heritage Pork -- Broccoli and Cauliflower -- Cabbage and Brussels Sprouts -- Making Your Own: Sauerkraut -- Local Flavor: Local Wine -- Fall Greens -- Green Tomatoes -- Grapes -- Local Flavor: Heritage Breed Turkey -- Pumpkins and Squash -- Winter -- Appetizers -- Soups -- Breads/Baked Goods -- Main Dishes -- Desserts -- Preserving the Harvest in the Locavore's Kitchen -- Freezing -- Freezing Fresh Vegetables -- Freezing Fresh Fruits.

Packaging Fruits or Vegetables for the Freezer -- Removing the Skin on Whole Tomatoes, Peaches, and Other Stone Fruits -- Freezing Meats and Poultry -- Freezing Dairy Products and Eggs -- Canning -- Canning Guidelines -- A Word about Pressure Canning -- What You Need to Get Started -- Canning Methods: Boiling Water, Raw Pack, and Hot Pack -- Basic Canning Techniques: A Step-by-Step Picture Guide -- Troubleshooting and Common Problems -- Canned Whole Tomatoes -- Canned Peach Slices -- Jams, Jellies, and Preserves -- Pickled Vegetables, Relishes, and Salsas -- Resources -- Recipe Credits -- Index.