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With hardly any previous veg-growing experience and even less time, when Gardener's World design guru Joe Swift decided to take on a 250 sq metre allotment in north London, some people thought he was mad. But with hard work and dedication, in less than a year Joe created his very own urban oasis and a source of delicious, fresh, organic produce for himself and his family. In this book Joe takes us through every stage of his education as an allotment gardener, from putting his name on the council waiting list to harvesting his first crops. He reveals everything he's learned about acquiring a plot, clearing the site, planning the beds, and planting, nurturing and protecting his fruit and vegetables. All the techniques he has mastered are described and illustrated, step by step. Joe also introduces us to his Veg Heroes like Monty Don and Geoff Hamilton - fellow plot-holders with years of experience and the crops to show for it - who inspired Joe to take up veg growing in the first place. And he shares with us his enjoyment of allotment gardening, the combination of hard work, fresh air and a sense of community that makes his plot such a special place to be. Whether you are an established allotment gardener or are thinking of putting your name down for a plot, Joe's Allotment will provide you with a wealth of advice and inspiration.
Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Even in winter’s coldest months you can harvest fresh, delicious produce. Drawing on insights gained from years of growing vegetables in Nova Scotia, Niki Jabbour shares her simple techniques for gardening throughout the year. Learn how to select the best varieties for each season, the art of succession planting, and how to build inexpensive structures to protect your crops from the elements. No matter where you live, you’ll soon enjoy a thriving vegetable garden year-round.
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.
Recipes so delicious kids will never guess what's in them. Includes vegetarian and non-vegetarian dishes such as No Peeking Leek and Potato Soup; Polar Bear in a Blizzard Chicken with creamy cauliflower sauce; Who Wants a Milkshake? Pumpkin Smoothie.
#1 New York Times Bestseller The creator of the 100 Days of Real Food blog draws from her hugely popular website to offer simple, affordable, family-friendly recipes and practical advice for eliminating processed foods from your family's diet. Inspired by Michael Pollan's In Defense of Food, Lisa Leake decided her family's eating habits needed an overhaul. She, her husband, and their two small girls pledged to go 100 days without eating highly processed or refined foods—a challenge she opened to readers on her blog. Now, she shares their story, offering insights and cost-conscious recipes everyone can use to enjoy wholesome natural food—whole grains, fruits and vegetables, seafood, locally raised meats, natural juices, dried fruit, seeds, popcorn, natural honey, and more. Illustrated with 125 photographs and filled with step-by-step instructions, this hands-on cookbook and guide includes: Advice for navigating the grocery store and making smart purchases Tips for reading ingredient labels 100 quick and easy recipes for such favorites as Homemade Chicken Nuggets, Whole Wheat Pasta with Kale Pesto Cream Sauce, and Cinnamon Glazed Popcorn Meal plans and suggestions for kid-pleasing school lunches, parties, and snacks "Real Food" anecdotes from the Leakes' own experiences A 10-day mini starter-program, and much more.
In this Caldecott Honor–winning picture book, The Twilight Zone comes to the carrot patch as a rabbit fears his favorite treats are out to get him. Includes audio! Jasper Rabbit loves carrots—especially Crackenhopper Field carrots. He eats them on the way to school. He eats them going to Little League. He eats them walking home. Until the day the carrots start following him...or are they? Celebrated artist Peter Brown’s stylish illustrations pair perfectly with Aaron Reynold’s text in this hilarious picture book that shows it’s all fun and games…until you get too greedy.
Provides a lifestyle makeover and meal plan tailored to help men lose fifteen pounds in twelve weeks, and includes recipes for such dishes as huevos rancheros, ancho pork and pinto bean stew, barbecue chicken coleslaw, sangria salmon, and devilish eggs.--
“A fantastic way for young cooks and college students to start learning the rhythms of shopping and cooking . . . Andrea’s recipes are smart and simple.” —Kitchn This ultimate one-stop shopping guide finally offers starving college students a welcome relief from microwave mash-ups, fast food fiascos, and cardboard crust pizza delivery. Instead they can whip up late-for-class breakfasts, backpack-friendly lunches, and as-hearty-as-mom-made dinners. And since all the ingredients come from Trader Joe’s, they’re both inexpensive and scrumptious. Whether the reader is a first-time chef or coed foodie, this is the perfect book to start them cooking. Each recipe—from fabulous finger foods to delicious desserts—has been thoroughly tested to guarantee it’s not only tantalizingly tasty but also easy to make when kitchen space, cooking utensils, preparation time, and chef’s attention span are in short supply. Designed to help shoppers recognize the best finds and reap the fruits of Trader Joe’s smart buyers, many of the recipes utilize Trader Joe’s signature products to create unique meals. Even if you’ve never cooked before, this book shows how quick and easy it is to turn Trader Joe’s tasty and affordable groceries into delicious dishes: Pulled Pork Sandwiches Fish Tacos Sweet Chili Wings Homemade Pizza Chicken Masala Pad Thai Eggplant Lasagna Raspberry Brownies Greek Pasta Salad Tortilla Soup Caramel Popcorn TRADER JOE’S® is a registered trademark of Trader Joe’s® Company and is used here for informational purposes only. This book is independently authored and published and is not affiliated or associated with Trader Joe’s® Company in any way. Trader Joe’s® Company does not authorize, sponsor, or endorse this book or any of the information contained herein.