(WSB photo: Cookbook editors Joan & Joey arranging stacks at LHM on Friday)
Get ’em while they’re hot! Copies of “Apron Strings,” a brand-new local cookbook, are officially on sale. This weekend, you can buy it during regular hours at the Log House Museum (noon-4 pm Saturdays, Sundays, and Thursdays and Fridays) – or maybe you’ll be at the LHM for the volunteer orientation today (11 am-1 pm) and get yours then – or, look for the Southwest Seattle Historical Society at the West Seattle Farmers’ Market tomorrow. And get busy making recipes like this one:

Here’s the SWSHS announcement about “Apron Strings”:

Just in time for Thanksgiving meal planning and the search for a unique holiday gift, the Southwest Seattle Historical Society is releasing a new, home-grown cookbook.

“Apron Strings: Recipes and Recollections from the Duwamish Peninsula” is a 180-page paperback with 114 recipes from 49 local residents. Stories accompany many of the recipes, and the book is laced with 16 photos from the historical society’s archive.

Editors of the cookbook are three longtime members of the historical society: Dayle Banks, Joey Richesson (former board secretary) and Joan Stover (former board treasurer). The cover features a colorful, quilted vintage apron from Merrilee Hagen, past president of the historical society.

“Apron Strings,” priced at $25, is on sale at the historical society’s “Birthplace of Seattle” Log House Museum. It also will have its public debut from 10 a.m. to 2 p.m. Sunday, Oct. 5, at a table at the West Seattle Farmers Market in The Junction.

Net proceeds will go to the Southwest Seattle Historical Society.

Three years in the making, “Apron Strings” is “no ordinary cookbook,” the editors write in the book’s preface. “It is a collection of recipes that reflect the history and culture of Duwamish Peninsula families and friends. … Entwined with the details for sifting, stirring, baking and frying are the stories of the people and circumstances surrounding the dishes, the family traditions of meals and snacks, and the community history of food that is uniquely West Seattle, White Center and beyond.”