I'd also recommend Barbara Kingsolver's Animal, Vegetable, Miracle: A Year of Food Life. It's an excellent book about eating locally with some great recipes to boot.

Another great book written by CSA farmers and activists in Madison, WI is From Asparagus to Zucchini: A Guide to Cooking Farm Fresh Seasonal Produce.

One book that is great is Simply in Season.  It has a great index in the back where you can look up a dish by the ingredients.  Dishes are based on foods that are available in a particular season.  Other companion books that are also good are More with Less and Extending the Table: A World Community Cookbook.

I bought a great book called Simply In Season Cookbook from Lehmans.com.  It is available at the following link, http://www.lehmans.com/shopping/product/detailmain.jsp?it ...

Happy Cooking!
Chrissy

I hear you! A couple good reads are Simply in Season, and also I just reviewed a book, Outstanding the Field, by Jim Denevan. One to add to the Alice Water's books. I do like Chez Panisse Vegetables.

Then again, you could spare the trees and find over 200 recipes based on seasonal and local eating at my site. http://expatriateskitchen.blogspot.com. Free.

I'd look at cookbooks by Didi Emmons or Toni Fiore, both New Englanders.  I also really like A Year in a Vegetarian Kitchen, by Jack Bishop, who works for Cooks' Illustrated.  Christopher Kimball, the head honcho for that magazine, has a farm in Vermont and writes extensively about food in any of several e-newsletters that you can sign up for.  As Expat Chef mentioned, food blogs are also a great place to look.  (Mine included!  http://parsnipsaplenty.com/)  Happy localling!

Thanks for the Eat Local Challenge mention -- we did a wrap up of great locavore cookbooks and it is linked below.  I have a particular fondness for books that are organized by ingredient.  They play to my way of shopping, as I often end up bringing home an ingredient from the farmers market before I've decided what to do with it.

Books like Schneider's Amaranth to Zucchini (mentioned above) and Jeff Cox's Organic Cook's Bible are both used a lot in my kitchen.  

This post has a lot more suggestions:
http://www.eatlocalchallenge.com/2007/10/the-best-eat-lo. ...

Jen Maiser
Founder, Eat Local Challenge

Like a couple of other readers here, I use the cookbook "Simply in Season" a lot. It has color-coded page edges to visually group recipes suitable for cooking in each of the four north American seasons, plus a fifth "all seasons" section for dried beans, dried fruit, whole grains, tofu/tempeh, dairy and meats.

The cookbook is also indexed by key ingredients, with lists for such things as sweet potatoes, strawberries, mint, dandelion and other wild greens, quinoa, rabbit, persimmons, and many more. Not all ingredients will be local to all parts of the U.S. but most cooks will find something relevant.

Simply in Season's recipes are consistently easy, practical, and economical by intention; this is not a gourmet-type cookbook, and you probably won't have to do any special preparatory shopping if you have the usual basics on hand, stick with the appropriate seasonal section, and choose recipes that match your most available fresh ingredient(s). (The most complicated recipe, in my opinion, is one called "Pumpkin Chocolate Cheesecake": it's tasty, but I wrote in my cookbook margin that it barely qualifies for the "simply" part of cooking simply and in season.)

Simply in Season also includes stories, reflections on cooking and eating, information on maximizing nutritional value, and lists of "invitations to action" at the end of each section. The book is subtitled "Recipes that clebrate fresh, local foods in the spirit of More With Less," which refers to a predecessor cookbook that my mother, and then I, have cooked from for decades. (I also love the international recipes in the second book in the trilogy, "Extending the Table", although as I work to increasingly eat more food grown locally, I have had to regretfully give up some long-standing favorites from that cookbook.)

All three cookbooks were commissioned by Mennonite Central Committee, a relief, community development and peace organization, and can be purchased directly from the publisher at http://www.worldcommunitycookbooks.org.  

This is a fun online resource that offers descriptions of ingredients and suitable substitutes.
http://www.sonic.net/~alden/

The Center for Urban Education about Sustainable Agriculture (CUESA) also has an online database of seasonal recipes by Bay Area chefs.

I'm also from Somerville (hi, Katie!), and I love Jack Bishop's A Year in a Vegetarian Kitchen for recipes that follow northeastern seasons (he's from upstate NY).  I tend to be a recipe-tweaker, and his are great for both tweaking and following exactly.