Fresh from the Garden Cookbook: Recipes Inspired by Kitchen Gardens

by Ann Lovejoy

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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 157061427X
• ISBN13: 9781570614279
• Release Date: January 2005
• Publisher: Sasquatch Books
• Length: 206 Pages
• Weight: 1.05 lbs.
• Dimensions: 0.6" x 8.0" x 6.8"

Customer Reviews

Great Seasonal Garden Cookbook

If you have a garden, or shop the Farmers' Market, Fresh From The Garden Cookbook is a gem. Settle Post-Intelligencer columnist Ann Lovejoy takes you from seed to plate through each season. If, like me, you are committed to eating local, organic seasonal food, this book will really resonate. And if you are interested in growing your own food (to any extent), you will find some excellent information and inspiration here, particularly if you live in the northwest. Loaded with yummy color photos, the recipes are accessible but interesting, like Romanesco Broccoli with Tangerine-Walnut Sauce, Carrot Marigold Salad, or Margarita Sweet Corn. There are many vegetarian and some vegan recipes though it is an omni cookbook. Little pearls of wisdom abound, like how to attract pollinators (not always easy with the dwindling bee population) and that it's a good idea to plant daffodils around your vegetable beds to deter deer. I have just started my journey into organic gardening and really appreciate this uncomplicated conversational book.

Step-by-step instructions make Fresh from the Garden Cookbook easy to use

Featuring eye-catching color photography, Fresh from the Garden Cookbook is a compendium of recipes by organic gardener Ann Lovejoy, filled with more than 100 ideas for using up bountiful harvests from one's garden (or from local farmer's markets)! Recipes are classified by the season of the ingredients used, and include delicacies ranging from Savory Acorn Squash in winter to Shrimp and Pea Stir-Fry in spring, Fresh Tomato Pie in summer, and Ginger Pork with Pears in the fall. Step-by-step instructions make Fresh from the Garden Cookbook easy to use, and enthusiastically recommended for anyone interested in making the most out of what they grow.

Great for Northwest eaters

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.