From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by Madison Area Community Supported Agriculture Coalition

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Notes about Recipes in this book

  • Parsnip cake with lemon cream cheese icing

  • Kale and potato tarragon salad

    • Avocet on October 08, 2015

      Made this using fresh tarragon and probably used more tarragon than the authors intended as they called for dried. The night I made it, we felt the tarragon was too prominent, but the next day it was well balanced and quite good. It will be a good dish for winter when my fresh tarragon is gone. p. 95.

    • crandall57 on May 29, 2017

      Made with fresh tarragon. A nice dish, not outstanding, but good.

  • Sesame soy braised bok choy

    • crandall57 on June 29, 2015

      Delicious. I used baby bok choy and shortened the cooking times. Even good without the sesame seeds at the end (forgot to put them on).

  • Potato kale soup

    • Locavore on October 18, 2015

      I subbed chicken stock for the water and used some extra potato. As written this is very spicy for my taste. Cut chile flakes in half next time. I also only covered the potatoes by about a half inch instead of 4 inches. Come to think of it, maybe that's why it's too spicy.

  • Chinese steamed eggplant

    • katekat on December 29, 2016

      This is my favorite eggplant recipe. Sub in fish sauce for some of the soy sauce for a deeper flavor.

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Reviews about Recipes in this Book

  • Stir-fried bok choy with cashew sauce

    • Arctic Garden Studio

      During the summer I like the lighter, milder flavor of the cashew sauce. In any case it was the perfect pairing with BC. A peanut sauce would have been way too much, covering up the delicate flavor.

      Full review
  • ISBN 10 0972121781
  • ISBN 13 9780972121781
  • Linked ISBNs
  • Published Sep 01 2004
  • Format Paperback
  • Page Count 236
  • Language English
  • Edition 3rd Revised edition
  • Countries United States
  • Publisher Jones Books
  • Imprint Jones Books

Publishers Text

Ever wonder how you'll ever be able to use all your vegetables? From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs (and the never-before-seen vegetables), with recipes that are as concise and doable as they are appealing. Created for and by Community Supported Agriculture (CSA) members, the book is an indispensable tool for anyone who wants to eat seasonally and locally.

Organized by vegetable--fifty-three in all--each section includes nutritional, historical, and storage information, as well as cooking tips. With more than 420 original recipes created, tested, and enjoyed by chefs, CSA members, and farmers, you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!

From Asparagus to Zucchini is more than just a cookbook. Also included are essays that address the larger picture of sustainable agriculture, how our food choices fit into our economy, environment, and community, and more information on home food preservation and how to help kids appreciate--and even eat--their vegetables. Readers will find an extensive resource section and recipe index to round out this unique resource. With this book, prepare to awaken and reaffirm your dedication to enjoying the unique flavors of local foods while nourishing the life of sustainable family farms. This revised and updated third edition features new recipes and information on over 50 vegetables and herbs. It includes special sections on community supported agriculture and the benefits of eating locally produced food.


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