This is her third book, and she has divided it into four seasons with flavoursome vegetarian recipes and engaging information, in an informal chatty tone, that adds context to the dishes.
Casey is all about homely, flavoursome food that people can whip up quickly. Many of the salads and some of the dishes (like Broad Bean Bruschetta with Mint and Peas), require no cooking, except for toasting of bread.
The book is divided into salads and sides, mains and desserts for each season – all following the vegetables that one is likely to harvest from the vegie patch or find at their peak in a farmers’ market, greengrocer or supermarket.
All of Casey’s photographs are full page, one per recipe and most have been taken in her garden. The winter recipes are, as one would expect, hearty and are often new takes on old favourites such Leek and Potato soup with Browned Butter and Garlic (and chilli oil) or a White Bean and Potato Bake. The sweets are the type of delicious fare that one would expect to be served at a CWA meeting.
I really enjoyed the section on making spice mixes. Berbere spice caught my tastebuds. It’s a Middle Eastern mix that she suggests smothering over thick cauliflower steaks before roasting.
The back cover of the book says it all: “Recipes direct from the Earth. For people who like their food well-seasoned, and IN season”.
Casey shares more seasonal recipes at caseyjoylister.com. She teaches others to grow an edible patch on Instagram @gardeningwithcaseyjoy.