Serving Up The Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes

by Andrea Chesman

Storey Publishing, LLC | April 30, 2007 | Trade Paperback

Not yet rated | write a review
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.

Format: Trade Paperback

Dimensions: 512 pages, 9 × 8 × 1.25 in

Published: April 30, 2007

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1580176631

ISBN - 13: 9781580176637

Found in: Vegetables and Salads

save 35%

  • In stock online
$28.95 list price

$18.69 ea online

eGift this item

Give this item in the form of an eGift Card.

+ what is this?

This item is eligible for FREE SHIPPING on orders over $25.
See details

Easy, FREE returns. See details

Item can only be shipped in Canada

Downloads instantly to your kobo or other ereading device. See details

Reviews

– More About This Product –

Serving Up The Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes

Serving Up The Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes

by Andrea Chesman

Format: Trade Paperback

Dimensions: 512 pages, 9 × 8 × 1.25 in

Published: April 30, 2007

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1580176631

ISBN - 13: 9781580176637

About the Book

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!

Table of Contents

PrefaceAcknowledgmentsThe Well-Stocked PantryMastering the Basics: Methods & RecipesSpring into SummerAsparagus: A Perennial FavoritePeas: Always Sweet, Always WelcomeSpinach: A Very Compliant GreenSalad Greens: The Spring TonicSalad DressingsHeight of the Season: SpringEarly to Mid-SummerBeets: Upbeat about BeetsBroccoli: A Popular Vegetable with Many CousinsCucumbers: Think PicklesSnap Beans: You'll Never Have Too Many Once You Try Roasting ThemSwiss Chard: Easy, Delicious, BeautifulZucchini & Summer Squash: Nature's Blank PaletteMid- to Late SummerArtichokes: Noble VegetablesCelery & Celery Root: No Thriving with NeglectChiles & Peppers: Some Like 'em HotCorn: An Ancient Plant of Many UsesEggplant: Made for the GrillFennel: A Vegetable That Deserves More AttentionOkra: The Garden Beauty QueenShell Beans: They Weren't All Created EqualSweet Potatoes: A Real HeadlinerTomatoes: The Stars of SummerHeight of the Season: SummerFall into WinterBelgian Endives: The Basement HarvestBrussels Sprouts: Love 'em or Leave 'emCabbage: Speaks Many LanguagesCarrots: Who Knew They Were So Much Better Fresh?Cauliflower: Queen or Brat of the Garden?Garlic: Planting Hope Each FallJerusalem Artichokes: They Grow Like WeedsKale: A Green in Many ColorsLeeks: Delicate Members of the Onion FamilyOnions: A Flavor Worth SavoringParsnips: Who'd Have Thought They Could Be This Good?Potatoes: Baked, Boiled & KnishedRutabagas: They Aren't TurnipsWinter Squash & Pumpkins: The Pumpkin's in the PieHeight of
read more read less

From the Publisher

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.

From the Jacket

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 has written more than 20 cookbooks, including Storey's Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom's Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications including the New York Times, Cooking Light, Vegetarian Times, Fine Cooking, and many regional and local newspapers. She teaches and does cooking demonstrations and classes at fairs, festivals, book events, and garden shows across the United States. She lives in Ripton, Vermont.


Editorial Reviews

"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 produce.  Serving up the harvest has never been so delicious!" - Mother Earth News