"What to Do with a basketful of luscious tomatoes? How to prepare an armload of summer squash? Where to turn for new sweet corn preparations? If you're one of the thousands of fresh-vegetable enthusiasts who finds yourself pondering these critical questions while returning from the farmers' market or produce department of your gourmet grocer, or harvesting the bounty from your own garden or CSA, this is the book with the all the answers you'll need." "Andrea Chesman is a cook and gardener who knows what it's like to be staring down pounds of vegetables and panicking about how to use them all before it's too late. Simple. Delicious. Planned to fit the season. That's the approach Chesman brings to the 175 recipes packed into this creative volume." "The vegetables are organized seasonally by crop-readiness, so you can move through the book, trying new recipes, as the growing season progresses. All the favorites-spring salad greens, asparagus, broccoli, carrots, peas, potatoes, and more-are included, along with the more unusual-artichokes, endive, rutabagas, and edamame, to name a few. There are many vegetarian options, but even when combined with meat, vegetables get top billing." "To address those nights when the mounds of vegetables are just too overwhelming to try a whole new recipe, Chesman includes fourteen master recipes that can accommodate whatever is in the vegetable basket, using such basic preparation methods as blanching, steaming, grilling, roasting, stirfrying, and braising. Once you master these recipes, you'll be amazed at the broad variety of meals you'll be able to create every month with the freshest assortments of seasonal vegetables." "The Garden-Fresh Vegetable Cookbook is sure to become a favorite for everyone who wants to enjoy their vegetables fresh, local, seasonal, and simple. Book jacket."--BOOK JACKET.
1. The Well-Stocked Pantry
2. Mastering the Basics: Methods & Recipes
Asparagus: A Perennial Favorite
Peas: Always Sweet, Always Welcome
Spinach: A Very Compliant Green
Salad Greens: The Spring Tonic
Height of the Season: Spring
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
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
Belgian Endives: The Basement Harvest
Brussels Sprouts: Love 'em of 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 Flavoring 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
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