Earlier this week I wrote about how I’ve torn recipes from old issues of Gourmet and put them in a 3-ring binder to make my own cookbook. Here’s another idea.

Anyone interested in eating seasonally — which I presume is mostly anyone reading this blog — should track down and save the entire September 2009 issue of Gourmet, with its special look at “Recipes from A to Z.” Next season when you come home from a farmers’ market full of tomatoes, eggplant and watermelon, you’ll be glad you did. Among the treasures are Ginger Garlic Green Beans, Sauteed Kale with Kohlrabi and Pear Butterscotch Pie.

P.S. How do you feel about Gourmet’s closing? What will you miss about it? And why do you think it went under?