The four season farm gardener’s cookbook : from the garden to the table in 120 recipes

Barbara Damrosch and Eliot Coleman are America’s foremost organic gardeners―and authorities. Barbara is the author of __The Garden Primer__, and Eliot wrote the bible for organic gardening, __The New Organic Grower__. Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they’ve written the book on how to grow what you eat, and cook what you grow. The __Four Season Farm Gardener’s Cookbook__ is two books in one. It’s a complete four-season cookbook with 120 recipes from Barbara, a master cook as well as master gardener, who shows how to maximize the fruits―and vegetables―of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries. And it’s a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops―yes, even in your backyard. And, at the core, individual instructions on the crops, from the hardy and healthful cabbage family to fourteen essential culinary herbs. Eating doesn’t get any more local than your own backyard. “learn How To Create An Organic, Edible Garden And Then Make The Most Of The Fruits (and Vegetables) Of Your Labors” (los Angeles Daily News). Barbara Damrosch And Eliot Coleman Are America’s Foremost Organic Gardeners—and Authorities. Barbara Is The Author Of The Garden Primer, And Eliot Wrote The Bible For Organic Gardening, The New Organic Grower. Today They Are The Face Of The Locavore Movement, Working Through Their Extraordinary Four Season Farm In Maine. And Now They’ve Written The Book On How To Grow What You Eat, And Cook What You Grow. The Four Season Farm Gardener’s Cookbook Is Two Books In One. It’s A Complete Four-season Cookbook With 120 Recipes From Barbara, A Master Cook As Well As Master Gardener, Who Shows How To Transform Your Fruits And Vegetables Into Mouthwatering Dishes, From Stuffed Squash Blossom Fritters To Red Thai Curry With Fall Vegetables To Hazelnut Torte With Summer Berries. And It’s A Step-by-step Garden Guide That Works No Matter How Big Or Small Your Plot, With Easy-to-follow Instructions And Plans For Different Gardens. It Covers Size Of The Garden, Nourishing The Soil, Planning Ahead, And The Importance Of Rotating Crops—yes, Even In Your Backyard. And, At The Core, Individual Instructions On The Crops, From The Hardy And Healthful Cabbage Family To Fourteen Essential Culinary Herbs. Eating Doesn’t Get Any More Local Than Your Own Backyard. “beautifully Photographed And Illustrated . . . Provides A Thorough And Accessible Discussion Of How To Grow Food, What To Grow, How To Get The Most From Your Garden And Finally, How To Make It All Taste Delicious.” —minnesota State Horticultural Society Barbara Damrosch and Eliot Coleman are America{u2019}s foremost organic gardeners{u2014}and authorities. Barbara is the author of The Garden Primer, and Eliot wrote the bible for organic gardening, The New Organic Grower. Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they{u2019}ve written the book on how to grow what you eat, and cook what you grow. The Four Season Farm Gardener{u2019}s Cookbook is two books in one. It{u2019}s a complete four-season cookbook with 120 recipes from Barbara, a master cook as well as master gardener, who shows how to maximize the fruits{u2014}and vegetables{u2014}of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries. And it{u2019}s a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops{u2014}yes, even in your backyard. And, at the core, individual instructions on the crops, from the hardy and healthful cabbage family to fourteen essential culinary herbs. Eating doesn{u2019}t get any more local than your own backyard

Barbara Damrosch and Eliot Coleman are America’s foremost organic gardeners—and authorities. Barbara is the author of The Garden Primer, and Eliot wrote the bible for organic gardening, The New Organic Grower. Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they’ve written the book on how to grow what you eat, and cook what you grow.

The Four Season Farm Gardener’s Cookbook is two books in one. It’s a complete four-season cookbook with 120 recipes from Barbara, a master cook as well as master gardener, who shows how to maximize the fruits—and vegetables—of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries.

And it’s a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops—yes, even in your backyard. And, at the core, individual instructions on the crops, from the hardy and healthful cabbage family to fourteen essential culinary herbs.

Eating doesn’t get any more local than your own backyard.

Barbara Damrosch and Eliot Coleman are America's foremost organic gardeners, and authorities. Barbara is the author of The Garden Primer, and Eliot wrote the bible for organic gardening, The New Organic Grower. Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they've written the book on how to grow what you eat, and cook what you grow. The Four Season Farm Gardener's Cookbook is two books in one. It's a complete four-season cookbook with 120 recipes from Barbara, a master cook as well as master gardener, who shows how to maximize the fruits, and vegetables, of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries. And it's a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops, yes, even in your backyard. And, at the core, individual instructions on the crops, from the hardy and healthful cabbage family to fourteen essential culinary herbs. Eating doesn't get any more local than your own backyard Pt. 1. The garden Introduction: why grow your own food The soil The layout The crops: what to grow The crops: how to grow Making it easy Pt. 2. The kitchen Introduction: cooking the harvest Appetizers and sandwiches Soups Salads and dressings Egg dishes Pasta, grains, and legumes Summer vegetables Cooking greens Roots, tubers, and other keepers Meat and seafood dishes Desserts. Suitable for anyone who wants to grow more of what they eat, even if they've never before put trowel to dirt, this book includes recipes such as Stuffed Squash Blossom Fritters, Shell Beans with Tomatoes and Sage, Red Thai Curry with Fall Vegetables, Provencal Pot Roast, Springtime Chowder, Blueberry Peach Cobbler, and a Chilled Raspberry Pie. A combination cook book and garden guide that teaches readers how to grow their own food and then cook them in different recipes