Devised by gourmet nutritionist Sarah Schlesinger according to the new recommendations set forth by the National Cancer Institute, The Garden Variety Cookbook offers an overall diet strategy to defend the entire family against disease. Includes a complete nutritional analysis of each recipe, and advice on how to buy and store fresh produce.

Includes over 800 recipes for using fresh vegetables, plus essential gardening information and ideas on how to use your harvest.

John Hoenig explores the path by which the tomato went from a rare seasonal crop to America's favorite vegetable. Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America.

Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato? The tomato represents the best and worst of American cuisine: though the plastic-looking corporate tomato is the hallmark of industrial agriculture, the tomato’s history also encompasses farmers’ markets and home gardens. Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America. John Hoenig explores the path by which, over the last two centuries, the tomato went from a rare seasonal crop to America’s favorite vegetable. He pays particular attention to the noncorporate tomato. During the twentieth century, as food production, processing, and distribution became increasingly centralized, the tomato remained king of the vegetable garden and, in recent years, has become the centerpiece of alternative food cultures. Reading seed catalogs, menus, and cookbooks, and following the efforts of cooks and housewives to find new ways to prepare and preserve tomatoes, Hoenig challenges the extent to which branding, advertising, and marketing dominated twentieth-century American life. He emphasizes the importance of tomatoes to numerous immigrant groups and their influence on the development of American food cultures. Garden Variety highlights the limits on corporations’ ability to shape what we eat, inviting us to rethink the history of our foodways and to take the opportunity to expand the palate of American cuisine.

Featuring the very best recipes from her weekly Seattle-Post Intelligencer column "Fresh from the Garden," Ann Lovejoy's newest book consolidates her passion for gardening and cooking into a year-round celebration of fresh, organic ingredients. Organized by season, her simple, uncluttered recipes emphasize bright flavors, aromatic herbs, and an abundance of fresh produce — from familiar favorites like raspberries and zucchini to more exotic items such as garlic tips and dandelion greens. Recipes include Lavender Lemonade, Grilled Prawns with Pumpkin Seed Salsa, Garlic Turkey with Green Peppercorn Gravy, Cress and Fennel Soup, Ginger-Berry Shortcake, and many more. Lovejoy offers a wealth of advice on selecting and growing specific varieties of produce, and her time-tested organic gardening tips are designed to help readers make the most of their growing year.

If you thought community gardening was nothing but pulling weeds and planting seeds think again. In this fresh and delightful debut, Christy Wilhelmi shows that there’s more to gardening than merely keeping pests at bay … Each time Lizzie steps through the gates of the Vista Mar Community Gardens, she knows she’s left the chaos of the outside world behind. Here, the rows are even, tools are properly stored, and each season brings new life. But even the shiniest apple can hide a worm, and behind the leafy green façade there is hidden heartbreak, tomato hornworms, and inter-garden political powerplays. And to make things worse—a long forgotten loophole enacted by a nasty neighbor brings the outside world crashing in. The members are feuding, Lizzie’s budding romance is wilting on the vine, and the very existence of Vista Mar is threatened. Can Lizzie and her fellow gardeners fight to save their urban oasis while they struggle to stay grounded in this chaotic city? Garden Variety is as much about growing food and flowers as it is about life’s growing pains, and how a community rallies and comes together to save their own.

Enjoy kale, chard, mustard and other greens in 27 recipes for soup, smoothies, eggs, kugel, desserts and more. Whether you are seeking to add greens to your diet or are simply looking for new ways to enjoy them, this cookbook provides easy recipes, nutritional information and guidelines for the preparation and storage of greens, along with warm advice. Forget for a moment that greens are healthy and serve a dish that is tasty, adventurous and fun. Recipes include: Basic Braised Greens, Asian Greens Soup, Arugula Frittata, Russian Kale and Bacon Gratin, Colcannon, Chard Apple Galette and Sorrel Panna Cotta. The following tart recipe gives you a great starting point for your own experimentation. Savory Chard Galette Tasty warm or at room temperature, any time of day. 1 tablespoon olive oil 2 cups thinly sliced red onion, or leek 1 clove garlic, crushed (1 teaspoon) 7 ounces chard or other greens, large stems removed, chopped small 1/4 cup water, plus 1 teaspoon 1 tablespoon flour 1/4 cup whole milk 1 tablespoon Dijon mustard 1 large egg, yolk and white divided 1 pie crust, uncooked Grated Swiss cheese for topping Preheat oven 350 degrees. Saute garlic and onion or leeks in olive oil until soft and fragrant. Add chard and water. Cook 5 minutes or until wilted and soft. Remove to bowl, set aside. In same pan, with the heat off, whisk flour and milk. Add mustard and egg yolk. Whisk until blended. Add greens mixture, stirring to coat. Set aside. Lay out pie crust on flat baking sheet. Pour chard mixture into center, folding outer two inches inward. Combine egg white with 1 teaspoon water. Baste edges of crust. Sprinkle entire galette with cheese. Bake 40 minutes or until egg filling has set. Published by Jmars Ink."

In his cookbook debut, P. Allen Smith, America’s best-known gardener and garden designer, celebrates the bounty of each season with recipes of flavorful fruits, vegetables, and herbs at their garden-fresh best. P. Allen Smith’s Seasonal Recipes from the Garden features 120 recipes: 30 for each season. These are dishes that everyone loves to eat. Taking delicious advantage of ingredients as accessible as bell peppers and carrots and as beloved as fresh peaches and tomatoes, the recipes are Allen’s favorites, most from his own kitchen and some adapted from family and friends. They are perfect for those who garden as well as anyone who simply enjoys fresh food. They include: SPRING: Chilled Pea Soup with Bacon and Whipped Cream; Grilled Salmon Sandwich with Lemon-Dill Mayo; Salad of Asparagus, Edamame, Arugula, and Cheese; Radish Top Pasta; Speckled Strawberry Ice Cream SUMMER: Savory Grit Cakes with Oven-Smoked Tomatoes; Zucchini and Lemon Salad; Aunt Martha’s Corn Pudding; Rosemary-Garlic Smoked Pork Tenderloin; Peach Moon Tart FALL: Parmesan Pecan Crisps; Roasted Red Pepper Soup; Citrus-Glazed Turkey Breast; Goat Cheese and Leek Tart; Allen’s Favorite Sweet Potato Pie WINTER: Cranberry Spice Cocktail; Slow-Cooker Lamb Stew; Savory Rosemary Butternut Squash; Tiny Orange Muffins; Old-Fashioned Blackberry Jam Cake The recipes, many of which are Southern-inflected, include delightful personal stories, full of Allen’s much-loved wit and charm. All-American Blueberry Muffins evoke memories of him and his siblings roaming the woods searching for wild berries; Lady Peas with Red Tomato Relish reminds him of shelling peas with Ma Smith in his grandparents’ kitchen after supper; and Blue Cheese and Onion Cornbread conjures up the great sweet-versus-unsweet Southern cornbread debate. Allen offers cooking tips as well as advice on selecting fresh vegetables. There is also a how-to guide with basic gardening suggestions for growing the best varieties of produce. If you are new to gardening edibles, you’ll learn that you should consider starting with zucchini (the most “overachieving” of vegetables) and herbs (a windowsill gives you all the space you need). So, as Allen says of gardening and eating, those well-matched passions, “Dig in!”