EBOOK
Serving Up the Harvest
Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes
Andrea Chesman5
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About
Savor the bounty! Whether harvested from your own backyard garden or bought at a local farmers' market, nothing is more satisfying than delicious fresh vegetables. In this seasonal cookbook, Andrea Chesman offers 175 easy-to-make recipes that are designed to bring out the very best in whatever produce is currently peaking. From spring's first Peas and New Potato Salad to autumn's sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so tasty!
This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
SAVOR THE BOUNTY!
Buy them at a farmers' market, a grocery store or a roadside farmstand. Or pick them in daily batches from your own garden. No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in whatever produce is peaking now. From spring's first Peas and New Potato Salad to autumn's sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so delicious! Preface
Acknowledgments
The Well-Stocked Pantry
Mastering the Basics: Methods & Recipes
Spring into Summer
Asparagus: A Perennial Favorite
Peas: Always Sweet, Always Welcome
Spinach: A Very Compliant Green
Salad Greens: The Spring Tonic
Salad Dressings
Height of the Season: Spring
Early to Mid-Summer
Beets: Upbeat about Beets
Broccoli: A Popular Vegetable with Many Cousins
Cucumbers: Think Pickles
Snap Beans: You'll Never Have Too Many Once You Try Roasting Them
Swiss Chard: Easy, Delicious, Beautiful
Zucchini & Summer Squash: Nature's Blank Palette
Mid- to Late Summer
Artichokes: Noble Vegetables
Celery & Celery Root: No Thriving with Neglect
Chiles & Peppers: Some Like 'em Hot
Corn: An Ancient Plant of Many Uses
Eggplant: Made for the Grill
Fennel: A Vegetable That Deserves More Attention
Okra: The Garden Beauty Queen
Shell Beans: They Weren't All Created Equal
Sweet Potatoes: A Real Headliner
Tomatoes: The Stars of Summer
Height of the Season: Summer
Fall into Winter
Belgian Endives: The Basement Harvest
Brussels Sprouts: Love 'em or Leave 'em
Cabbage: Speaks Many Languages
Carrots: Who Knew They Were So Much Better Fresh?
Cauliflower: Queen or Brat of the Garden?
Garlic: Planting Hope Each Fall
Jerusalem Artichokes: They Grow Like Weeds
Kale: A Green in Many Colors
Leeks: Delicate Members of the Onion Family
Onions: A Flavor Worth Savoring
Parsnips: Who'd Have Thought They Could Be This Good?
Potatoes: Baked, Boiled & Knished
Rutabagas: They Aren't Turnips
Winter Squash & Pumpkins: The Pumpkin's in the Pie
Height of the Season: Fall into Winter
Appendix
Preserving the Harvest
Resources
Index
"No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in produce. Serving up the harvest has never been so delicious!" – Mother Earth News
This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
SAVOR THE BOUNTY!
Buy them at a farmers' market, a grocery store or a roadside farmstand. Or pick them in daily batches from your own garden. No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in whatever produce is peaking now. From spring's first Peas and New Potato Salad to autumn's sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so delicious! Preface
Acknowledgments
The Well-Stocked Pantry
Mastering the Basics: Methods & Recipes
Spring into Summer
Asparagus: A Perennial Favorite
Peas: Always Sweet, Always Welcome
Spinach: A Very Compliant Green
Salad Greens: The Spring Tonic
Salad Dressings
Height of the Season: Spring
Early to Mid-Summer
Beets: Upbeat about Beets
Broccoli: A Popular Vegetable with Many Cousins
Cucumbers: Think Pickles
Snap Beans: You'll Never Have Too Many Once You Try Roasting Them
Swiss Chard: Easy, Delicious, Beautiful
Zucchini & Summer Squash: Nature's Blank Palette
Mid- to Late Summer
Artichokes: Noble Vegetables
Celery & Celery Root: No Thriving with Neglect
Chiles & Peppers: Some Like 'em Hot
Corn: An Ancient Plant of Many Uses
Eggplant: Made for the Grill
Fennel: A Vegetable That Deserves More Attention
Okra: The Garden Beauty Queen
Shell Beans: They Weren't All Created Equal
Sweet Potatoes: A Real Headliner
Tomatoes: The Stars of Summer
Height of the Season: Summer
Fall into Winter
Belgian Endives: The Basement Harvest
Brussels Sprouts: Love 'em or Leave 'em
Cabbage: Speaks Many Languages
Carrots: Who Knew They Were So Much Better Fresh?
Cauliflower: Queen or Brat of the Garden?
Garlic: Planting Hope Each Fall
Jerusalem Artichokes: They Grow Like Weeds
Kale: A Green in Many Colors
Leeks: Delicate Members of the Onion Family
Onions: A Flavor Worth Savoring
Parsnips: Who'd Have Thought They Could Be This Good?
Potatoes: Baked, Boiled & Knished
Rutabagas: They Aren't Turnips
Winter Squash & Pumpkins: The Pumpkin's in the Pie
Height of the Season: Fall into Winter
Appendix
Preserving the Harvest
Resources
Index
"No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in produce. Serving up the harvest has never been so delicious!" – Mother Earth News