Saturday, Aug 02, 2008 12:00 PM - 2:00 PM
On Saturday, August 2nd from 12:00 to 2:00 Rabelais will host Dorothy Perillo Linder, New York-based author and illustrator of A Vegetable Collection, Recipes and Rhymes to Conquer Kids of All Ages. Dorothy will sign copies of her book and share her love of all things vegetable. She says that A Vegetable Collection is her attempt to conquer prejudices kids have against vegetables. If the delicious recipes don't do so, her vegetable characters and their rhymes will. This book serves as an antidote to certain books on the market currently that attempt to fool children into eating vegetables. Dorothy chooses instead to celebrate the vegetable experience and engender an early love for them in children.
Since this is prime Maine growing season, Cultivating Communities will also be at the store with a table full of seasonal produce from their Turkey Hill Farm in Cape Elizabeth. Cultivating Communities is a local group that uses organic sustainable practices to grow food for the community, while developing programs that reconnect youth to the natural and social systems that sustain us all.
Throughout our website are Dorothy'swatercolor images from the book.
Melissa Pasanen wrote in the Burlington Free Press:
Vegetables Straight Up
If sneaky and deceptive is not your thing, we highly recommend a little gem of a self-published book recently discovered at a great cookbook store in Portland, Me: "A Vegetable Collection" by Dorothy Perillo Linder (Sanctuary Books, order at www.vegetablecollection.com or www.rabelaisbooks.com, $35 plus shipping).
The book is described by its author/illustrator as "my attempt to conquer prejudices kids have against vegetables." Most of the recipes are simple with general guidelines rather than exact quantities, but offered some enticing new ideas: collard greens kissed with honey, cabbage roasted with tomatoes and whole garlic cloves, and buttery grated kohlrabi. To further entrance children and parents alike, Linder includes whimsical watercolors and short poetic odes to each vegetable.
We enjoyed parsnip chips (trim and peel parsnips, slice one-eighth-inch thick, toss with olive oil and roast at 425 about 10 minutes, salt and serve) and zucchini cheese sticks (we skipped parboiling our peeled 3-inch by three-eighths-inch thick zucchini sticks and tossed them in olive oil rather than butter before grating Parmesan generously over them and popping them under the broiler for about 5 minutes until golden and crispy).
If, for some reason, the zucchini cheese sticks aren't gobbled right up, the following verse offered by Linder should help them go down: "The Great Zucchini has an act, In which he says, with little tact, "Now watch this rabbit disappear!" A trick the bunny is loath to hear."