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Author: FARMER LEE JONES Publisher: Penguin ISBN: 0525541063 Category : Cooking Languages : en Pages : 642
Book Description
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
Author: FARMER LEE JONES Publisher: Penguin ISBN: 0525541063 Category : Cooking Languages : en Pages : 642
Book Description
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
Author: John Whitman Publisher: ISBN: 9780816698394 Category : Gardening Languages : en Pages : 0
Book Description
Fresh is simply best. To get the tastiest, most nutritious produce, you have to grow your own, and in a cold climate this presents unique challenges. Fresh from the Garden will help you extend the growing season to produce the best vegetables, berries, and herbs, right in your own backyard. The guide includes more than 150 edible plants and helps you decide which varieties to choose; where and how to plant, tend, and harvest them; and what to do with your bounty. Fresh from the Garden is a clear, concise guide, with nutrition information tables and hundreds of helpful color photographs. Drawing on more than fifty years of gardening--and nearly as many years writing on the subject--John Whitman describes various methods of planting to make the most of different sites, whether in containers, raised beds, or on level ground, and takes into consideration the abbreviated growing season and longer summer days. He discusses the merits of starting from seed indoors or outdoors, the making and uses of compost, and measures for keeping a garden healthy, from mulching and fertilizing to crop rotation and winter protection. Included in his wealth of knowledge is a generous listing of more than 1,700 varieties of vegetables, berries, and herbs, from the best known to the highly unusual, including hybrid and heirloom varieties. He covers the specifics of cultivation, nutritional values, storage techniques, and culinary usage. Dedicated to organic practices, for the health of gardener and garden alike, the information and advice in Fresh from the Garden will enrich the experience of cold climate gardeners.
Author: Jane Courtier Publisher: Fox Chapel Publishing ISBN: 1607654237 Category : Gardening Languages : en Pages : 555
Book Description
Fast, Fresh Garden Edibles shows homeowners how to use every square inch of available space to grow fresh vegetables in the shortest possible time. Guides to growing in small gardens, in containers, and in window boxes. How to select and plant the quickest growing varieties of vegetables.
Author: Old Farmer's Almanac Publisher: Old Farmer's Almanac ISBN: 9781571985415 Category : Backyard gardens Languages : en Pages : 0
Book Description
"Nearly 350 recipes, both new and classic selections, that celebrate the season's bounty; timesaving tips and helpful hints on how to successfully grow vegetables, kitchen herbs, edible flowers, and berries; recommendations on ripeness, whether you pick off the vine or purchase at the farmers' market or grocery; how-to help on making healthy choices and preparing nourishing dishes; plus, handy charts on storing fresh and prepared foods, measuring fresh vs. cooked produce, changing pan sizes, substituting common ingredients, and more!"--P. 5.
Author: Georgeanne Brennan Publisher: Chronicle Books Llc ISBN: 9780811801270 Category : Cooking Languages : en Pages : 145
Book Description
The award-winning author of The Mediterranean Herb Cookbook presents a new edition of the classic guide to French country cookery that features sixty ingenious recipes made from the finest of fruits, vegetables, and herbs from the potager, or kitchen garden. Reprint.
Author: Ann Lovejoy Publisher: Sasquatch Books ISBN: 1570618054 Category : Cooking Languages : en Pages : 256
Book Description
Featuring the very best recipes from her weekly Seattle-Post Intelligencer column "Fresh from the Garden," Ann Lovejoy's newest book consolidates her passion for gardening and cooking into a year-round celebration of fresh, organic ingredients. Organized by season, her simple, uncluttered recipes emphasize bright flavors, aromatic herbs, and an abundance of fresh produce — from familiar favorites like raspberries and zucchini to more exotic items such as garlic tips and dandelion greens. Recipes include Lavender Lemonade, Grilled Prawns with Pumpkin Seed Salsa, Garlic Turkey with Green Peppercorn Gravy, Cress and Fennel Soup, Ginger-Berry Shortcake, and many more. Lovejoy offers a wealth of advice on selecting and growing specific varieties of produce, and her time-tested organic gardening tips are designed to help readers make the most of their growing year.
Author: Greg Loades Publisher: Timber Press ISBN: 1604699086 Category : Gardening Languages : en Pages : 229
Book Description
“An inspirational book, with encouraging words and down-to-earth advice for achieving a year-round beautiful garden.” —Michael Marriott, chief rosarian at David Austin Roses In this practical and inspirational guide, Greg Loades presents a new style of planting: a fusion between classic cottage style and the new perennial movement. Using real gardens as examples, The Modern Cottage Garden teaches gardeners how to combine the best of both styles—big, colorful blooms and striking grasses and native plants—into one beautiful space that requires little maintenance and has a long season of interest. Fresh planting ideas for containers, small gardens, and diverse climates present an exciting style that can shine anywhere.
Author: Katrina Blair Publisher: Chelsea Green Publishing ISBN: 1603585176 Category : Nature Languages : en Pages : 386
Book Description
The Wild Wisdom of Weeds is the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. When Katrina Blair was eleven she had a life-changing experience where wild plants spoke to her, beckoning her to become a champion of their cause. Since then she has spent months on end taking walkabouts in the wild, eating nothing but what she forages, and has become a wild-foods advocate, community activist, gardener, and chef, teaching and presenting internationally about foraging and the healthful lifestyle it promotes. Katrina Blair’s philosophy in The Wild Wisdom of Weeds is sobering, realistic, and ultimately optimistic. If we can open our eyes to see the wisdom found in these weeds right under our noses, instead of trying to eradicate an “invasive,” we will achieve true food security. The Wild Wisdom of Weeds is about healing ourselves both in body and in spirit, in an age where technology, commodity agriculture, and processed foods dictate the terms of our intelligence. But if we can become familiar with these thirteen edible survival weeds found all over the world, we will never go hungry, and we will become closer to our own wild human instincts—all the while enjoying the freshest, wildest, and most nutritious food there is. For free! The thirteen plants found growing in every region across the world are: dandelion, mallow, purslane, plantain, thistle, amaranth, dock, mustard, grass, chickweed, clover, lambsquarter, and knotweed. These special plants contribute to the regeneration of the earth while supporting the survival of our human species; they grow everywhere where human civilization exists, from the hottest deserts to the Arctic Circle, following the path of human disturbance. Indeed, the more humans disturb the earth and put our food supply at risk, the more these thirteen plants proliferate. It’s a survival plan for the ages. Including over one hundred unique recipes, Katrina Blair’s book teaches us how to prepare these wild plants from root to seed in soups, salads, slaws, crackers, pestos, seed breads, and seed butters; cereals, green powders, sauerkrauts, smoothies, and milks; first-aid concoctions such as tinctures, teas, salves, and soothers; self-care/beauty products including shampoo, mouthwash, toothpaste (and brush), face masks; and a lot more. Whether readers are based at home or traveling, this book aims to empower individuals to maintain a state of optimal health with minimal cost and effort.
Author: Margaret Roach Publisher: Timber Press ISBN: 1604699175 Category : Gardening Languages : en Pages : 640
Book Description
“A Way to Garden prods us toward that ineffable place where we feel we belong; it’s a guide to living both in and out of the garden.” —The New York Times Book Review For Margaret Roach, gardening is more than a hobby, it’s a calling. Her unique approach, which she calls “horticultural how-to and woo-woo,” is a blend of vital information you need to memorize and intuitive steps you must simply feel and surrender to. In A Way to Garden, Roach imparts decades of garden wisdom on seasonal gardening, ornamental plants, vegetable gardening, design, gardening for wildlife, organic practices, and much more. She also challenges gardeners to think beyond their garden borders and to consider the ways gardening can enrich the world. Brimming with beautiful photographs of Roach’s own garden, A Way to Garden is practical, inspiring, and a must-have for every passionate gardener.
Author: Richard Christiansen Publisher: ISBN: 9781737635116 Category : Languages : en Pages :
Book Description
Fridays From the Garden is a collection of recipes and stories from a year in a verdant Los Angeles garden. But it's more than that, too. Tracing the trajectory of Flamingo Estate, this cookbook is the story of a house that became a brand, and a brand that became a rallying cry for regenerative farming and Pleasure from the Garden.Spurred from a simple desire to support struggling farmers during the pandemic, founder Richard Christiansen turned his bookstore into a CSA box operation, which quickly grew into a weekly Friday ritual for the greater Los Angeles community - a chance to connect with the marvels of the natural world in the midst of a global pandemic.Each Friday, this box would feature beautiful, delicious produce, recipes inspired by the week's harvest, and a personal note from Richard, urging subscribers to cook a meal for someone they love. This cookbook is a collection of over 150 of those stories and recipes -a monument to the pleasures of the Flamingo Estate garden, the people that keep it buzzing, and the ways in which Mother Nature takes care of us when we take care of her.With stories by Richard Christiansen, a foreword by Martha Stewart and recipes from Chefs Ella Murphy, Jo Kim & more. Featuring the photography of Drew Escriva, Pia Riverola, Christian Högstedt, François Halard, Larkin Donley, Andrea D'Agosto, Adrian Gaut and John Von Palmer.
Author: FARMER LEE JONES
Author: FARMER LEE JONES
Author: John Whitman
Author: Jane Courtier
Author: Old Farmer's Almanac
Author: Georgeanne Brennan
Author: Ann Lovejoy
Author: Greg Loades
Author: Katrina Blair
Author: Margaret Roach
Author: Richard Christiansen