The Allotment Cookbook Through the Year.Over 200 Recipes Pick & Stores Tips Preserving Ideas

Featuring delicious seasonal recipes to help make the best use of homegrown produce, The Kitchen Garden Cookbook is packed with imaginative, inspiring ideas to turn your beautiful bounty into delicious dishes. With techniques and expert advice to help you harvest, preserve, and prepare your crops successfully, The Kitchen Garden Cookbook is the fruit-and-vegetable-grower's perfect kitchen companion. Contents 5......Page 7 Introduction 6......Page 9 SPRING 10......Page 13 Asparagus 12......Page 14 Peas 20......Page 22 Fava beans 26......Page 28 Swiss chard 29......Page 31 Cauliflower 32......Page 34 Preserve vegetables in oil 38......Page 40 Spinach 40......Page 42 Lettuce 47......Page 49 Arugula 53......Page 55 Radishes 57......Page 59 Rhubarb 60......Page 62 SUMMER 66......Page 69 Green beans 68......Page 70 Freeze vegetables 76......Page 78 Runner beans 78......Page 80 Artichokes 80......Page 82 Tomatoes 82......Page 84 Dry vegetables 92......Page 94 Peppers 94......Page 96 Chile peppers 99......Page 101 Eggplant 103......Page 105 Okra 107......Page 109 Cucumbers 110......Page 112 Make freezer pickles 114......Page 116 Make cold pickles 116......Page 118 Zucchini 118......Page 120 Corn 124......Page 126 Make relish 128......Page 130 Fennel 130......Page 132 Potatoes 132......Page 134 Store under soil 140......Page 142 Herbs 142......Page 144 Freeze herbs 148......Page 150 Dry herbs 160......Page 162 Gooseberries 166......Page 168 Strawberries 169......Page 171 Make freezer jam 176......Page 178 Raspberries 178......Page 180 Make fruit jam 186......Page 188 Blackberries 188......Page 190 Blueberries 191......Page 193 Freeze fruit 194......Page 196 Black currants 196......Page 198 Red currants 201......Page 203 Melons 204......Page 206 Cherries 207......Page 209 Bottle fruit in alcohol 210......Page 212 Peaches 212......Page 214 Apricots 217......Page 219 Make conserves 220......Page 222 AUTUMN 222......Page 225 Pumpkins and squash 224......Page 226 Onions 238......Page 240 Shallots 243......Page 245 Garlic 246......Page 248 Store onions, garlic, and shallots 248......Page 250 Kohlrabi 250......Page 252 Celery 252......Page 254 Beets 256......Page 258 Store crops naturally 262......Page 264 Carrots 264......Page 266 Store root crops in boxes 268......Page 270 Sweet potatoes 270......Page 272 Cranberries 274......Page 276 Grapes 277......Page 279 Make jelly 280......Page 282 Apples 282......Page 284 Oven-dry fruits 288......Page 290 Pears 290......Page 292 Quinces 294......Page 296 Plums 298......Page 300 Make chutney 302......Page 304 Figs 304......Page 306 WINTER 306......Page 309 Broccoli 308......Page 310 Brussels sprouts 314......Page 316 Asian greens 316......Page 318 Kale 321......Page 323 Cabbage 324......Page 326 Salt vegetables 330......Page 332 Leeks 332......Page 334 Belgian endive 334......Page 336 Celery root 336......Page 338 Jerusalem artichokes 340......Page 342 Rutabagas 343......Page 345 Turnips 344......Page 346 Parsnips 345......Page 347 Index 348......Page 350 Acknowledgments 352......Page 354 Contents 5 7 Introduction 6 9 SPRING 10 13 Asparagus 12 14 Peas 20 22 Fava beans 26 28 Swiss chard 29 31 Cauliflower 32 34 Preserve vegetables in oil 38 40 Spinach 40 42 Lettuce 47 49 Arugula 53 55 Radishes 57 59 Rhubarb 60 62 SUMMER 66 69 Green beans 68 70 Freeze vegetables 76 78 Runner beans 78 80 Artichokes 80 82 Tomatoes 82 84 Dry vegetables 92 94 Peppers 94 96 Chile peppers 99 101 Eggplant 103 105 Okra 107 109 Cucumbers 110 112 Make freezer pickles 114 116 Make cold pickles 116 118 Zucchini 118 120 Corn 124 126 Make relish 128 130 Fennel 130 132 Potatoes 132 134 Store under soil 140 142 Herbs 142 144 Freeze herbs 148 150 Dry herbs 160 162 Gooseberries 166 168 Strawberries 169 171 Make freezer jam 176 178 Raspberries 178 180 Make fruit jam 186 188 Blackberries 188 190 Blueberries 191 193 Freeze fruit 194 196 Black currants 196 198 Red currants 201 203 Melons 204 206 Cherries 207 209 Bottle fruit in alcohol 210 212 Peaches 212 214 Apricots 217 219 Make conserves 220 222 AUTUMN 222 225 Pumpkins and squash 224 226 Onions 238 240 Shallots 243 245 Garlic 246 248 Store onions, garlic, and shallots 248 250 Kohlrabi 250 252 Celery 252 254 Beets 256 258 Store crops naturally 262 264 Carrots 264 266 Store root crops in boxes 268 270 Sweet potatoes 270 272 Cranberries 274 276 Grapes 277 279 Make jelly 280 282 Apples 282 284 Oven-dry fruits 288 290 Pears 290 292 Quinces 294 296 Plums 298 300 Make chutney 302 304 Figs 304 306 WINTER 306 309 Broccoli 308 310 Brussels sprouts 314 316 Asian greens 316 318 Kale 321 323 Cabbage 324 326 Salt vegetables 330 332 Leeks 332 334 Belgian endive 334 336 Celery root 336 338 Jerusalem artichokes 340 342 Rutabagas 343 345 Turnips 344 346 Parsnips 345 347 Index 348 350 Acknowledgments 352 354 9780756671884 Dorling Kindersley More and more people are being inspired - whether by a desire to know exactly where their food comes from or simply by financial constraints - to grow their own fruit and vegetables on allotments, in their back gardens, and in windowboxes. The Kitchen Garden Cookbook is the recipe book for those gardeners, and is packed with delicious, seasonal recipes to help make the best use of home-grown produce.Featuring over 200 recipes for popular crops such as apples, squashes, berries, and herbs, The Kitchen Garden Cookbook is packed with imaginative, inspiring ideas to turn your beautiful produce into delicious dishes. From a glut of tomatoes to a tiny yield of precious wild strawberries, you'll find a recipe to make the most of it here.Including techniques and expert advice to help you harvest, preserve, and prepare your crops successfully, The Kitchen Garden Cookbook is the fruit- and vegetable-grower's perfect kitchen companion. With over two hundred seasonal recipes, this guide provides techniques and expert advice to help harvest, preserve, and prepare the fruits and vegetables grown in the backyard into delicious dishes