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Fresh from the Garden Cookbook: Recipes Inspired by Kitchen Gardens | 
 enlarge | Author: Ann Lovejoy
Creator: Robin Bachtler Cushman
Publisher: Sasquatch Books
Category: Book
List Price: $22.95
Buy New: $15.61
You Save: $7.34 (32%)
New (14) Used (6) from $5.95
Rating:  1 reviews
Sales Rank: 788295
Media: Paperback
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 0.9
Dimensions (in): 7.8 x 6.5 x 0.6
ISBN: 157061427X
Dewey Decimal Number: 641.59795
EAN: 9781570614279
ASIN: 157061427X
Publication Date: January 21, 2005
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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| Editorial Reviews:
Product Description
Featuring the very best recipes from her weekly Seattle-Post Intelligencer column “Fresh from the Garden,” Ann Lovejoy's newest book consolidates her passion for gardening and cooking into a year-round celebration of fresh, organic ingredients. Organized by season, her simple, uncluttered recipes emphasize bright flavors, aromatic herbs, and an abundance of fresh produce — from familiar favorites like raspberries and zucchini to more exotic items such as garlic tips and dandelion greens. Recipes include Lavender Lemonade, Grilled Prawns with Pumpkin Seed Salsa, Garlic Turkey with Green Peppercorn Gravy, Cress and Fennel Soup, Ginger-Berry Shortcake, and many more. Lovejoy offers a wealth of advice on selecting and growing specific varieties of produce, and her time-tested organic gardening tips are designed to help readers make the most of their growing year.
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| Customer Reviews:
Great for Northwest eaters September 26, 2007
2 out of 2 found this review helpful
Ann Lovejoy, better known as a gardening writer, writes a weekly food column for the Seattle Post-Intelligencer and this cookbook draws from her columns. The cookbook is organized by season, and recipes rely on foods that can be grown or bought in the west-of-Cascades Pacific Northwest (both vegetarian and not). She believes in local, organic food where possible; she is careful about sodium and fat (but maybe carbohydrate-heavy for diabetics); most recipes are for 4 servings (2 adults and 2 teenage boys) and many are vegetarian. Flesh recipes usually rely on chicken and seafood rather than beef and pork. She encourages experimentation.
The book provides seasonal recipes and menus and includes growing tips for home gardeners. Recipes we like include Asparagus with Shallot, Thyme, Parsley and Lemon Sauce (spring) and Hot Chicken Noodle Salad (also spring). Page numbers are in the outer page margins, which makes recipes easy to find, but the index gives them under main ingredients rather than recipe titles.
We have tried dozens of Ann's recipes, both from the book and her columns since she wrote the book. (She is one of the few food writers I collect every week.) I like some of her recipes and don't like others, but I recommend the book in spite of personal reservations about specific recipes--there is probably something here you will like or can adapt. Our typical complaint when we don't like a recipe is that it isn't highly seasoned. This book might not help someone in Minnesota, but it does work well anywhere with a Mediterranean-type climate, and ideas can be adapted to local foods.
The book is in print in Sept. 2007. It is worthwhile if you can get fresh ingredients and are willing to experiment with seasoning.
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