Eat More Vegetables: Making the Most of Your Seasonal Produce
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SKU: 9780873518529
By: Tricia Cornell When the farmers' markets start in earnest in April and May, your pent-up desire for fresh, flavorful produce is answered immediately by rhubarb, spring onions, and tender lettuces. Within just a few weeks, the bounty has expanded exponentially and, before too long, those connected to crop share or whose market basket is a bit too accommodating may be wondering: Just what should I do with fennel? And how can I possibly consume all of this spinach? More details... |
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Product Details
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When the farmers' markets start in earnest in April and May, your pent-up desire for fresh, flavorful produce is answered immediately by rhubarb, spring onions, and tender lettuces. Within just a few weeks, the bounty has expanded exponentially and, before too long, those connected to crop share or whose market basket is a bit too accommodating may be wondering: Just what should I do with fennel? And how can I possibly consume all of this spinach?
Tricia Cornell comes to the rescue in Eat More Vegetables , 140 recipes arranged seasonally to correspond with our northern plenty, from a refreshing cold beet soup in the heat of summer to a healthy and comforting butternut squash chili for cold autumn nights; from zucchini fritters any kid will love to an adults-only bloody Mary gazpacho. But this book brings value far beyond creative recipes. Introductions to the many vegetables, fruits, and herbs stacked on farmers' tables and in the grocery store help home cooks see delicious possibilities in kale, cabbage, or tomatoes, while tips for preparation and storage encourage use to make the most of our growing season and extend the goods through fall and into winter--until the markets open up once again.
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