Is there any more joyful way of eating and cooking than to prepare what grows close to home when it's freshest? In Peak Season, Deirdre Buryk explores this simple idea and celebrates Ontario's seasonal bounty, as she guides us through each month of the year. As you cook your way through this beautiful collection of 100 recipes, you'll learn how to perfectly prepare fiddleheads in April, to then add to a Garlic Mushroom Fiddlehead Frittata; or peel what looks to be an intimidating, knobby celeriac on the coldest December evening, which will transform into Creamed Celeriac & Potatoes.
