Fresh from the Garden Cookbook: Recipes Inspired by Kitchen Gardens
Format: PDF / Kindle (mobi) / ePub
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.
Spectrum). 2 cups shredded bok choy 2 cups baby salad greens 1 bunch cilantro, stemmed 1 cup mung bean sprouts, rinsed and drained 2 stalks celery, thinly sliced 2 cups snow peas 1 bunch flat Italian parsley, stemmed 2 tablespoons sesame seeds, toasted Dressing � cup rice vinegar 2 teaspoons ginger tamari 1 clove garlic, minced Juice and grated zest of 1 organic lime 2 teaspoons honey Few drops dark sesame oil (optional) ∎ To prepare the dressing, in ajar, combine the vinegar,
ginger root, peeled and finely chopped 1 or 2 fresh chile peppers, seeded and chopped ⅓ cup rice vinegar Juice and grated zest of � organic lime � cup cilantro leaves � cup shredded mint leaves 2 cloves garlic, minced ⅛ teaspoon kosher or sea salt ∎ Start coals in a grill or preheat the broiler. Rinse the fish, and pat it dry. Rub the skinless side with the olive oil and spread with the garlic and salt. ∎ To prepare the Peach-Raspberry Chutney, in a medium bowl, combine the peach,
any salad or side dish. 2 teaspoons vegetable oil 1 teaspoon sesame oil or peanut oil 1 small onion, thinly sliced 1- to 2-inch piece ginger root, peeled and chopped 1 cup thinly sliced bok choy 2 cups thinly sliced Asian greens (tatsoi, mizuna, joi choy, etc.) 1 cup thinly sliced young red kale 1 cup chopped pea vine tendrils 1 cup sugar or snap peas, trimmed 4 green onions, thinly sliced 1 tablespoon rice vinegar 1 tablespoon Thai sweet chili sauce or teriyaki sauce 1 tablespoon
to prevent erosion. Better yet, plant those sloping sides with hardy herbs and simple flowers to attract bees and other pollinators to your garden. Overleaf: Sunflowers and fall gourds. Right: Raised beds of vegetables, flowers, and herbs amid a garden house retreat. Yes, this means you can’t till. Today, we know that tilling is not a beneficial practice for healthy soil. Instead of chewing up the soil layers, simply layer on amendments each season, from soy and cottonseed meals to dolomite
cooked vegetables and half the basil. Repeat with a second layer of noodles and the remaining vegetables and basil. Top with the remaining noodles and pasta sauce and the mozzarella. ∎ Bake until hot through and golden, about 1 hour. Serve hot. MAKES 6 TO 8 SERVINGS soups and stews Snappy Snapper Chowder On a gray, drizzly day, this steaming chowder is a heart winner. Chunks of red snapper, ‘Yukon Gold’ potatoes, and Walla Walla Sweet onions are bathed in a rich vegetable broth that ’s