Grow Cook Eat: A Food Lover’s Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tips

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The conscious foodie’s guide to growing and harvesting their own urban vegetable garden—featuring 50 profiles of common vegetables and herbs, plus 50 recipes for garden-to-table meals you’ll want to make again and again.

From sinking a seed into the soil to enjoying a meal made with produce harvested right outside your 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 seasonal, local, and organic food to grow the fruits and vegetables they love to eat—even if they live in a city. Dynamic, young gardening expert Willi Galloway reveals the ins and outs of growing your own food, sharing need-to-know information such as: 

50 profiles on how to plant, grow, and prepare common vegetables, herbs, and small fruits specific instructions on how to harvest all edible parts of a plant advice on storing your harvest in a way that maximizes flavor basic food preparation techniques, including tips for unusual foods like radish greens and garlic scapes 50 delicious recipes that’ll make the most of your at-home harvest 
With 140 beautiful color photographs throughout, Grow Cook Eat is the ultimate guide to refining your gardening skills and cultivating gourmet quality food—from your very own backyard.

From the Publisher

This book is an invitation to explore the amazing diversity of food that becomes available to you when you plant a plot of land with vegetables, herbs, and fruit, and to gain the confidence to experiment in the kitchen with the delicious raw goods your garden will provide.

Spinach Risotto

Following a three-week trip to Sicily several years ago, my friend Maren returned home and settled upon the task of perfecting risotto. After preparing countless batches for her lucky husband, Mike, she succeeded in developing this light, lemony version.

Snap and Shell Beans

Beans offer wonderful diversity—pods can be purple, yellow, green, cream, or even mottled; slim, fat, round, or flat; seeds can be red, pink, violet, white, yellow, and black.

Potato Leek Soup with Chive Crème Fraîche

This simple, hearty winter soup has a surprising ingredient: a Parmesan rind. The hard rind softens up in the simmering liquid and lends the soup a subtle savory flavor that is hard to put a finger on if you aren’t in on the secret.

Chives

Spotting chive shoots pushing through the soil in early spring always cheers me up. The slender, grassy-green leaves emerge when the soil begins to warm, signaling the beginning of the spring planting season.

Roasted Brussels Sprouts with Capers

Roasting brings out the natural sweetness in brussels sprouts, and mustard complements their earthy flavor. Serve these sprouts warm with mashed potatoes and roast chicken.

Roasted Jalapeños Stuffed with Goat Cheese

Goat cheese’s mild flavor tempers jalapeños’ heat, and Peppadews—a sweet pickled pepper—add a sour tang to these simple appetizers.

Butternut Squash Tacos with Spicy Black Beans

Butternut squash has a tendency to go mushy when roasted, because squash cubes steam when they are crowded into a pan. I’ve found that scattering the squash in a thin layer across the bottom of a rimmed baking sheet helps the pieces develop crunchy, caramelized bits.

Strawberry-Basil Ice Cream

I make this pretty pink-and-purple-flecked ice cream Philadelphia style, which means the base contains just half- and-half and sugar, with no eggs.

Planting the Garden

Planting vegetables at the right time influences their flavor and how well they grow. When deciding what to plant when, consider your USDA Plant Hardiness Zone, first and last frost dates, soil temperature, and moisture.

Publisher ‏ : ‎ Sasquatch Books; Illustrated edition (January 17, 2012)
Language ‏ : ‎ English
Paperback ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1570617317
ISBN-13 ‏ : ‎ 978-1570617317
Item Weight ‏ : ‎ 2.58 pounds
Dimensions ‏ : ‎ 8.57 x 0.82 x 10.52 inches