Welcome to A Season to Savor. Let’s savor this season, and all it’s delicious ingredients, together.
About Frances Kellar
Hi there! I’m the recipe developer and publisher behind Cooking with Our CSA, where I’ve shared recipes and meal planning ideas that exclusively use a farm CSA box (CSA = Community Supported Agriculture) since April 2020.
Cooking with the season’s ingredients has been both a labor of love and an enriching learning experience that’s deepened my understanding of where our food comes from—and the hands responsible for cultivating the myriad of fruits and veggies that grace our tables. I’m an ardent supporter of our local food systems and supporting our farmers markets and small businesses.
In 2024, my family and I made the big decision to move from Southern California to Napa. I’m relishing this season in Wine Country: from the abundant produce stands at our local farmers’ market to the various ways I can mark the changing seasons through the vines; I am in grateful awe at the inspiration surrounding me here.
What’s “A Season to Savor” about anyway?
A Season to Savor, is a monthly newsletter where I’m diving into sharing personal essays and the fresh, simple, and approachable recipes that inspire me in this segment of time. Over the years, I’ve come to see seasonal cooking to be more than just leveraging the ingredients we spot at the market and whipping up a meal in minutes (though that is also totally okay!); for me it’s—now—an invitation to slow down and savor the moments that feel fleeting: from the changing produce offerings at the farm stands, to the cycles of growing a home garden, to the more personal moments in my life where I am reminded of how we move from one season to the next—sometimes easily…and sometimes…not so easily. This is a space for me to share content that I often don’t always get to share on the blog, or on Instagram, Threads, or even in the weekly (free!) newsletter I currently offer, Dinner Plans.
Hmmmm… okay. I’m interested. But, tell me more about you (Frances). Why should I give your Substack a try?
We are not want for newsletters these days, especially on this platform. I believe it’s important to share the values and beliefs I hold so that, if you and I are aligned, perhaps you’ll place your trust in me to provide you with an enriched reading experience as you go about your day.
I believe that cooking at home should not be complicated, but it should definitely be delicious, simple, approachable. I also think, as a fellow home cook, we want to cook good food but we have so many other things on our plates in addition to answering the endless question of, “what should I make for dinner tonight?” To that end, I also work full-time outside of the work I’m building here (ask me about my near 20 year career in education! 😉). I am a mom to two neurodivergent children with a range of support needs and am married to an amazing man who’s long championed my dreams and aspirations. I love hiking, watching TV with my husband (currently making our way through Slow Horses while we wait for The Gilded Age to return), re-igniting my love of fiction after a long stint in reading academic research, picking up watercolor painting, and trying to set new personal bests on my deadlifts each week as perimenopause takes root.
I believe that our kitchen is at the heart of connecting with ourselves and our loved ones. From reconnecting with family food traditions to forms of community care, taking the time—whether 10 minutes or 2 hours—to prepare something nourishing is an act of Love and…perhaps…even Resistance.
I believe that our local food systems are vital and require our direct participation be that via the farmers market or a farm CSA subscription. We vote with our dollars and there’s no better demonstration of that than in buying seasonal produce direct from those who grow it.
I believe food is political. From how we provide farmers with the tools and resources to grow the food that nourishes our communities to ensuring everyone has access to fresh, quality food; it informs the strength of our local food systems.
I believe we do not need an endless supply of ingredients to make a good meal. With the right tools, techniques, and the season’s best ingredients in front of us, we can cook well—and eat well—everyday.
On the first Friday of the month, I’m sharing the reflections I’m holding at the present and the dishes I’m crafting to really simmer in the days I’m sharing with those I love.
Sold. So, what do I get as a free subscriber? What would I get if I opted to join as a paid subscriber?
Free Subscribers
A preview of the month’s essay and featured recipe(s). A teaser if you will. ☺️
Paid-Subscribers
Full-access to all essays and recipes, including archives.
Private chat channel here on Substack to ask questions about recipe prep or meal planning ideas for the month with the ingredients you have on hand. I love a good brainstorm!
Once-a-month cook-along with me! We’ll cook together (on Zoom!) using one of the recipes from the month’s newsletter. I’m excited to connect in community with you this way as we talk about the ingredients that inspire us in this season.
I want to support as a Paid Subscriber. How much will it be?
First, THANK YOU. Your support as a paid subscriber allows me to create and test recipes and craft a newsletter that I know you’ll enjoy. Okay, here’s the nitty gritty details:
Monthly Subscription: $7 per month
Annual Subscription: $70 per year
Founding Member: $100 (or any amount over that: a thousand thanks!)
I’m in! What happens once I subscribe (free or paid)?
Each new edition of A Season to Savor will be distributed to your inbox on the First Friday of the Month. Don’t worry about a thing! (at least… as it relates to this newsletter!)
Still have questions? Contact me here.
Stay up-to-date
Never miss an update—every new post is sent directly to your email inbox. For a spam-free, ad-free reading experience, plus audio and community features, get the Substack app.
Join the collective
Be part of a community of people who share your interests. Participate in the comments section, or support this work with a paid subscription.
Subscribe to get full access to the newsletter and publication archives.
To learn more about the tech platform that powers this publication, visit Substack.com.
