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Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?



My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
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3 Local Warehouse Cooking and Food- Vegetables General
2 Remote Warehouse Cooking and Food- Vegetables General

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Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables

by

Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables Cover

 

Synopses & Reviews

Publisher Comments:

When height-of-the-season farmers' market offerings are irresistible; when backyard gardens are exploding with what appear to be hundreds of perfect tomatoes; or when the same old methods for cooking green beans or corn don't offer enough flavor, Andrea Chesman is ready with a bounty of creative recipes that bring out the best in fresh produce.

Chesman knows what it's like to be facing pounds of perishable vegetables, and as she developed 175 recipes that place garden freshness center stage, she followed these guidelines: Simple. Delicious. Harmonized with the growing seasons.

The vegetables are organized by crop-readiness, with many recipes following the wisdom that vegetables that ripen together taste good together. Popular techniques such as roasting and grilling bring out the flavor in recipes such as Grilled Chicken and Asparagus Salad, Roasted Leek Tart, Soy-Sesame Grilled Eggplant, and Maple Roasted Carrots. Main-dish and side salads abound: Beet and New Potato Salad, Warm Mushroom Salad, Spinach Salad with Feta and Pecans, Everyday Tomato-Cucumber Salad. And the deep flavors of autumn are celebrated in Braised Belgian Endives, Holiday Brussels Sprouts with Pecans and Cranberries, and Chocolate Chip Carrot Cake.

Serving Up the Harvest is an inspirational collection for everyone who wants to enjoy fresh, local, seasonal vegetables with every meal.

Synopsis:

SAVOR THE BOUNTY!

Buy them at a farmers' market, a grocery store or a roadside farmstand. Or pick them in daily batches from your own garden. No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in whatever produce is peaking now. From spring's first Peas and New Potato Salad to autumn's sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so delicious!

About the Author

Andrea Chesman is the author of several cookbooks, including, Mom’s Best Desserts and Mom’s Best One-Dish Suppers. She lives in Vermont with her husband and two growing sons.

Table of Contents

Preface
Acknowledgments
The Well-Stocked Pantry
Mastering the Basics: Methods & Recipes

Spring into Summer
Asparagus: A Perennial Favorite
Peas: Always Sweet, Always Welcome
Spinach: A Very Compliant Green
Salad Greens: The Spring Tonic
Salad Dressings
Height of the Season: Spring

Early to Mid-Summer
Beets: Upbeat about Beets
Broccoli: A Popular Vegetable with Many Cousins
Cucumbers: Think Pickles
Snap Beans: You'll Never Have Too Many Once You Try Roasting Them
Swiss Chard: Easy, Delicious, Beautiful
Zucchini & Summer Squash: Nature's Blank Palette

Mid- to Late Summer
Artichokes: Noble Vegetables
Celery & Celery Root: No Thriving with Neglect
Chiles & Peppers: Some Like 'em Hot
Corn: An Ancient Plant of Many Uses
Eggplant: Made for the Grill
Fennel: A Vegetable That Deserves More Attention
Okra: The Garden Beauty Queen
Shell Beans: They Weren't All Created Equal
Sweet Potatoes: A Real Headliner
Tomatoes: The Stars of Summer
Height of the Season: Summer

Fall into Winter
Belgian Endives: The Basement Harvest
Brussels Sprouts: Love 'em or Leave 'em
Cabbage: Speaks Many Languages
Carrots: Who Knew They Were So Much Better Fresh?
Cauliflower: Queen or Brat of the Garden?
Garlic: Planting Hope Each Fall
Jerusalem Artichokes: They Grow Like Weeds
Kale: A Green in Many Colors
Leeks: Delicate Members of the Onion Family
Onions: A Flavor Worth Savoring
Parsnips: Who'd Have Thought They Could Be This Good?
Potatoes: Baked, Boiled & Knished
Rutabagas: They Aren't Turnips
Winter Squash & Pumpkins: The Pumpkin's in the Pie
Height of the Season: Fall into Winter

Appendix
Preserving the Harvest
Resources
Index

Product Details

ISBN:
9781580176637
Author:
Chesman, Andrea
Publisher:
Storey Publishing
Illustrator:
Chodos-Irvine, Margaret
Subject:
Vegetables
Subject:
Cookery (vegetables)
Subject:
Specific Ingredients - Vegetables
Subject:
COOKING / Seasonal
Subject:
Cooking and Food-Vegetables General
Subject:
HOUSE & HOME / Sustainable Living
Edition Description:
Trade Paperback
Publication Date:
20070431
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
YES
Pages:
512
Dimensions:
9.0 x 8.0 in

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Related Subjects

Cooking and Food » By Ingredient » Fruits and Vegetables
Cooking and Food » By Ingredient » Vegetables General

Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables New Trade Paper
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Product details 512 pages Storey Publishing - English 9781580176637 Reviews:
"Synopsis" by ,
SAVOR THE BOUNTY!

Buy them at a farmers' market, a grocery store or a roadside farmstand. Or pick them in daily batches from your own garden. No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in whatever produce is peaking now. From spring's first Peas and New Potato Salad to autumn's sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so delicious!
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