From Asparagus to Zucchini: A Guide to Cooking Farm-fresh Seasonal Produce
Ever wonder how you'll ever be able to use all your vegetables? From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs (and the never-before-seen vegetables), with recipes that are as concise and doable as they are appealing. Created for and by Community Supported Agriculture (CSA) members, the book is an indispensable tool for anyone who wants to eat seasonally and locally.Organized by vegetable--fifty-three in all--each section includes nutritional, historical, and storage information, as well as cooking tips. With more than 420 original recipes created, tested, and enjoyed by chefs, CSA members, and farmers, you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!From Asparagus to Zucchini is more than just a cookbook. Also included are essays that address the larger picture of sustainable agriculture, how our food choices fit into our economy, environment, and community, and more information on home food preservation and how to help kids appreciate--and even eat--their vegetables. Readers will find an extensive resource section and recipe index to round out this unique resource. With this book, prepare to awaken and reaffirm your dedication to enjoying the unique flavors of local foods while nourishing the life of sustainable family farms.
Great cookbook, buying caution
By Allen L. Penticoff - April 23, 2007
Praise: Great veggie cookbook. I call it a REVERSE cookbook - where you look up the ingredient you have (veggie) and there are recipes to make with it - rather than trying to find the stuff to make the recipe. Tasty recipes too. A must for every vegetarian's shelf.
Caution: There is a pamphlete version out there that can be mistaken for a "book". It is much smaller in dimension, and pages - does not have all the recipes. Be sure you are getting the full size version - 8.5" X 11", 228 pages. (I learned this the hard way.)
A little disappointed
By Amanda H. - September 25, 2009
I joined a CSA this year in the throes of the winter greens season. It was a challenge to find a variety of recipes for kale and chard and all of the other greens I never looked at twice in the supermarket. I was excited when I discovered this cookbook because I thought it would make it easier to work backwards from the items I have in my fridge.
My issue with this cookbook is that the recipes incorporate ingredients that I don't find especially healthy or palatable. Several use Bisquick or similar pre-packaged items that aren't in line with the healthier lifestyle the CSA promotes. I love the idea of this cookbook - and I wish that somebody would release a similar book with healthier recipes.
Delicious recipes, informative food facts
By B. BINGHAM - December 20, 2005
Every recipe that I have made from this book has been outstanding, and a bit addictive! Any time I have shared some of this yummy food with friends, they always ask for the recipe and information on this book. There is a great variety of recipes, something to satisfy every type of chef and picky eater. This collection is a great way to get back to the healthy "slow foods" that we should enjoy more often. YUMMY!!!