Smith & Hawken The Gardeners' Community Cookbook by Victoria (Jenanyan) Wise

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Notes about this book

  • DKennedy on August 22, 2020

    Growing horseradish, p. 235

  • DKennedy on August 22, 2020

    Ice candle note is on page 210

  • DKennedy on August 18, 2020

    Caring for Lemon Trees, p. 195

  • DKennedy on August 17, 2020

    P. 84 Index of Salad Dressing

  • LouiseQuasiChef on July 26, 2018

    I'm an author! of a recipe in this book -- Panzanella

Notes about Recipes in this book

  • Crostini with fava bean paste

    • Breadcrumbs on July 03, 2012

      p. 25 Simple and delicious. We love fava Crostini and this is one of the best recipes we’ve tried. The addition of lemon basil made the difference and I upped the ante by finishing the dish w some lemon-infused EVOO. We served this atop Crostini that were grilled over charcoal. Wonderful and definitely a recipe we’ll repeat. Made all that shelling worthwhile! Photos here:

  • Fettucine via d'Oro with chicken, mushrooms, and basil cream

    • Breadcrumbs on March 11, 2012

      p. 146 First use of this book and this recipe and both delighted! This recipe comes from a California Café of the same name and is fairly quick and simple to execute. I’ve never had or made a cream sauced pasta where the chicken pieces are floured and browned before adding the sauce ingredients. Once the chicken is cooked the dish comes together very quickly so it’s a good idea to get the noodles on to boil asap. We loved the freshness of the pesto-like mixture that’s stirred into the cream sauce and the strips of roasted red pepper atop the plated dish added a visual punch and a nice contrasting sweetness to the meal. I used king oyster mushrooms and they took this from good to great in my view as they added a meaty texture to a dish where the chicken is melt-in-your-mouth tender. Delicious but VERY filling. I’d make this again.

    • kateiscoooking on July 28, 2020

      This was almost a five. I replaced the sauteed chicken breast with rotisserie chicken. Loved the pesto sauce.

  • Southern ratatouille

    • Breadcrumbs on March 25, 2012

      p. 268 I’ve been craving ratatouille and I loved the idea of a Southern version so when I spotted some fresh okra at the market I decided right away that I’d make this. I’ve never included okra or mushrooms in a ratatouille before so I was keen to see what impact they had on the final dish. While we liked this dish hot, served atop turkey burgers we absolutely loved it in the days that followed when served at room temperature as antipasti. The okra didn’t impart any distinctive flavour though it did serve to thicken the dish per usual. My mushrooms were king oyster so they did add a nice, meaty textural element. A very good ratatouille indeed.

  • Curried butternut squash bisque

    • Kjohns101 on January 31, 2018

      This is quite delicious! I will make it again.

  • Cajun spice

    • Christine on March 20, 2015

      I needed Cajun spice for another recipe and since I didn't have any pre-mixed, I searched for a recipe to make my own and this one came up. There were a few other versions in other cookbooks of mine, but the blend of herbs and spices in this one seemed the most appealing to me. I couldn't get my bay leaves to pulverize in my mini chopper though, so I ended up omitting them instead of having big chunks in the mix. And I'm kind of a wimp when it comes to spicy food, so since I didn't have any white pepper, I left it out, but used the full amounts of black pepper and cayenne as directed. I don't know how hot it really is because it was only one small component of the other dish I made, but I found it was a very flavorful seasoning without being too hot. And now I have some extra on my spice rack for the next time I need it!

  • Thai-style turkey sausage wrapped in grape leaves

    • DKennedy on August 18, 2020

      P. 204 Try this using fig leaves in place of grape leaves.

  • Lamb-in-a-pumpkin supper

    • DKennedy on August 22, 2020

      P. 212 interesting presentation - similar tp recipe in Around My French Table.

  • Fried green tomatoes

    • DKennedy on August 22, 2020

      Try this on a salad.

  • Rose geranium tea cake

    • DKennedy on August 23, 2020

      See also White Dog cafe poundcake.

  • Lemon-herb tea cake with lemon glaze

    • DKennedy on July 27, 2015

      P. 400 Used the Lemon Glaze over the lemon poppy seed cake from Huckleberry's Cookbook. I tweaked the recipe somewhat, substituting a mix of citrus juices (lemon, lime, orange, grapefruit and passionfruit) in place of the lemon. Fantastic.

  • Rosemary-cream cheese frosting

    • DKennedy on August 22, 2020

      This is wonderful!

  • Arizona pasta with chicken, lime, and cilantro

    • DKennedy on August 18, 2020

      P. 148 A variation of The Tequila Chicken Pasta made famous by Ca Pizza Kitchen.

    • lauracerow on July 15, 2014

      Very tasty and a good way to use up some cilantro. I used fresh beans from the garden instead of the squash and it worked well.

  • Pasta and vegetable torta

    • DKennedy on August 18, 2020

      P. 149 - This sounds wonderful.

  • Spinach-filled gnocchi rolls with sweet butter and basil

    • DKennedy on August 18, 2020

      P. 152 This sounds really interesting.

  • Tomato, basil, and cheese pie

    • DKennedy on August 18, 2020

      P. 172 The cottage cheese intrigues me.

  • Lemon verbena tisane

    • DKennedy on August 16, 2020

      P. 38 From the book Wise Concotions, Natural Elixir and Tonics for Health and Energy by Bonnie Dahan

  • Anne's black bean, corn, and cactus New World salad

    • DKennedy on August 16, 2020

      P. 61 Culinary Cactus info

  • Kumquat appetizers

    • DKennedy on August 16, 2020

      P. 4 Note to remind me of this recipe for when I get my first crop of kumquats from my newly planted tree.

  • Herb-marinated feta cheese

    • DKennedy on August 16, 2020

      P. 14 Served a variation of this on Thanksgiving. It is an easy and tasty appetizer.

  • Garlic-herb cheese spread

    • DKennedy on August 16, 2020

      P. 14 Homemade Boursin

  • Herb-vegetable spread for tea sandwiches

    • DKennedy on October 13, 2017

      P. 17 - Made for Tea '17. This is a lovely spread on tea sandwiches. Served open face on Brioche bread topped with radish, cucumber and chive. Makes way too much spread - note that this recipe is impossible to find in the index of the book. Thank you EYB for making it possible for me to recall where it is!

  • Asian eggplants marinated with garlic, ginger, and sesame

    • nadiam1000 on July 09, 2018

      Used 3 Asian eggplants and cut into 1/4" slices - marinated 1 hour in a large zipper bag and grilled instead of baking. very tasty and easy way to prepare eggplant.

  • California salsa

    • jessmonkey on January 24, 2015

      Delicious and so easy to put together. Refreshing summer salsa.

  • Garlic-Parmesan crackers

    • Sleeth on December 04, 2019

      Okay cracker with nice garlic flavor. Suggest using less garlic to bring out the cheese flavor. Interesting technique of adding salt to the garlic when it was being minced. Be cautious adding milk. Dough was too wet with just 1/2 cup of milk. Cooking time is off. Crackers burned at 18 - 20 minute cooking time. Mine were done at 10 - 12 minutes. With adjustments, this would be a nice cracker to have with tomato soup or topped with pepper jelly.

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  • ISBN 10 0761117431
  • ISBN 13 9780761117438
  • Linked ISBNs
  • Published Sep 01 1999
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

A big, ripe cornucopia of a book by gardeners who cook and cooks who garden, Smith & Hawken The Gardeners' Community Cookbook celebrates both the Smith & Hawken gardening community and Second Harvest, the largest charitable hunger relief organization in the United States. Over 300 contributors from all 50 states share the fruit and vegetables of their labors--the secrets of their tomatoes and their tomato sauce. There are herb growers. Patio gardeners. Farmers. And famous chef/gardeners and writers, such as Deborah Madison, Alice Waters, Barbara Kafka, Ken Hom, Paula Wolfert, Thomas Keller, and Barbara Damrosch, who forces Belgian endive in buckets under the kitchen sink during bitter Maine winters.

And what they offer are over 400 recipes that give a cross section of creative American garden cooking. Here are garden-to-table dishes: Spinach and Strawberry Salad; Mexican Bruschetta. Seasonal inspirations: Curried Zucchini Soup; Tortellini with Pumpkin Alfredo; Asparagus Mushroom Flan. Prime pickings: Chicken and Chives; New Mexico Chard Enchiladas. And harvest put-ups: Green Tomato Chutney; Sweet Red Bell Pepper Pickle.

Compiled and written by Victoria Wise, this is the cookbook to meet like-minded neighbors and friends you never knew you had, exchanging ideas and recipes just for the pleasure of it.

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