Grow Cook Eat: A Food Lover's Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tips
Format: PDF / Kindle (mobi) / ePub
From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike. Grow Cook Eat will inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food. The book also fills in the blanks that exist between growing food in the garden and using it in the kitchen with guides to 50 of the best-loved, tastiest vegetables, herbs, and small fruits. The guides give readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds.
off weed seedlings’ roots without unearthing new weed seeds or disturbing surrounding vegetables’ roots. The hoe works with a push-pull movement: pull the hoe toward you to uproot little weeds and then push it away to bury them under the soil, where they quickly decompose. Don’t use a tiller, especially when you prepare beds for spring planting. Tillers stir up the soil and bring buried weed seeds to the surface, where they can germinate. INDICATOR WEEDS Weeds, like all plants, prefer certain
3 to 5 minutes. For each quesadilla, spread 1 tablespoon sour cream on a tortilla. Top with 1 tablespoon cilantro, ¼ cup pepper jack, one-quarter of the chard mixture, and ¼ cup Cotija. Sprinkle with ¼ teaspoon coriander, ¼ teaspoon cumin, ⅛ teaspoon paprika, and a dash of hot sauce. Squeeze lime juice over the top. Fold the tortilla in half to enclose the filling. Brush a large skillet with vegetable oil and place over medium heat. Place the quesadilla in the pan and cook, turning once, until
the tortilla is golden on both sides and the cheese is melted, about 4 minutes total. Repeat with the remaining quesadillas. PART OF THE FUN OF GROWING vegetables in the legume family, which includes peas, favas, edamame, and beans, is peeling open their pods and revealing the green seeds snuggled together inside. These seeds taste deliciously sweet when eaten off the vine, and the pods of many legumes are often quite tasty too, as long as you harvest them at just the right time. Some
paper bag at room temperature for up to one week. For longer storage, remove the husks and place the bare fruit in a ventilated plastic bag in the refrigerator crisper drawer for up to two months. To freeze, simply remove the husks, wash and dry the fruit, and then pack into freezer bags, leaving no headspace. Cooking Ideas Always wash the sticky film off the surface of tomatillos after husking. Add a handful of chopped tomatillos to a gazpacho recipe. To make a basic salsa verde, sauté ½
‘Green Grape’ ‘White Currant’ SAUCE ‘Principe Borghese’ ‘Striped Roman’ SLICING/SALAD ‘Green Zebra’ ‘Stupice’ Lemony Pasta with Cherry Tomatoes SERVES 4 TO 6 Zest and juice of 1 large lemon (about 3 tablespoons juice, 1 ½ teaspoons zest) ⅓ cup extra-virgin olive oil ¼ teaspoon sea salt Freshly ground black pepper ¼ cup packed purple and green basil leaves, finely chopped ¼ cup packed flat-leaf parsley, finely chopped 1 cup packed, finely grated Parmesan, plus more for