Grow Cook Eat - A Food Lover's Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tips by Willi Galloway

  • Nona's pesto (page 41)

    from Grow Cook Eat - A Food Lover's Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tips Grow Cook Eat - A Food Lover's Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tips by Willi Galloway

    • Categories: Pasta, doughs & sauces; Sauces, general; Cooking ahead; Italian; Vegetarian
    • Ingredients: pine nuts; basil; Parmesan cheese
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Notes about Recipes in this book

  • Swiss chard quesadillas

    • lean1 on July 11, 2022

      This recipe is one of my favorite ways to use chard. I made it today with mini flour tortillas stacked with goat cheese, yogurt instead of sour cream, and all the herbs and spices in the recipe. Came out fantastic. Sometimes I add cheddar and feta cheese. Sometimes I add a small summer squash instead of all the cheese.

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Reviews about this book

  • Food52

    ...shares gardening wisdom and tips for making the most of whatever space one has to grow.

    Full review
  • ISBN 10 1570617317
  • ISBN 13 9781570617317
  • Linked ISBNs
  • Published Feb 21 2012
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Sasquatch Books
  • Imprint Sasquatch Books

Publishers Text

From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike. Grow Cook Eat will inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food. The book also fills in the blanks that exist between growing food in the garden and using it in the kitchen with guides to 50 of the best-loved, tastiest vegetables, herbs, and small fruits. The guides give readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds.

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