The Simply Grande Gardening Cookbook

Overview

At the Simply Grande Garden in Winslow, Maine, authors Pollard and Garrett grow vegetables for fifteen neighboring families, through the years handing out favorite recipes along with the daily harvest. The Simply Grande Gardening Cookbook combines these recipes with nuggets of Yankee garden know-how, resulting in a grow-and-cook book that brings 68 of the freshest vegetables to delicious perfection.

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Overview

At the Simply Grande Garden in Winslow, Maine, authors Pollard and Garrett grow vegetables for fifteen neighboring families, through the years handing out favorite recipes along with the daily harvest. The Simply Grande Gardening Cookbook combines these recipes with nuggets of Yankee garden know-how, resulting in a grow-and-cook book that brings 68 of the freshest vegetables to delicious perfection.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
This environmentally friendly growing guide/vegetable pop-history/cookbook conducts a leisurely tour of the Simply Grande Gardens in Winslow, Maine, "which consist of 1 acre of well-loved and -tilled land where the husband-and-wife team of gardener-hydrogeologist... Garrett and artist-writer... Pollard plant and harvest delicious vegetables for 15 families... every year." Readers will learn where to buy the best asparagus seeds and how to grow them ("An asparagus bed could be your pride and joy till you're old and toothless"); how to contain mint and oregano using an old car tire; and how to prepare lamb's-quarters and make dandelion wine. Organized by season, the book nonetheless proceeds somewhat haphazardly; nutritional information, for instance, is provided only for some vegetables (peas and endive, yes; grape leaves, arugula and celery, no). Pollard (The New Maine Cooking) and Garrett want dinner to resume its importance in people's lives. Heavy on superstitions, the book passes on acclaimed nutrition writer Jean Carper's hypothesis that hot paprika is a natural painkiller and playfully suggests that antifertility agents in peas are responsible for Tibet's low population growth. Drawing directly from other books like Richardson's Wild Edible Plants of New England and James Trager's Food Chronology, this book will not add much new information to an extensive library. However, unusual recipes such as Sauteed Daylily Buds and Milkweed in Whole-Wheat Beer Tempura will delight dedicated gardeners, chefs and organic produce enthusiasts, as will the thorough bibliography. (May) Copyright 2001 Cahners Business Information.
Library Journal
Simply Grande is the name of the organic garden that writer/artist Pollard and her husband, Garrett, an award-winning gardener, run in Winslow, ME, providing vegetables for some 15 families. Pollard's book is logically organized by season, from fiddleheads, asparagus, and other spring vegetables in April to potatoes, beets, and other hardy winter vegetables in November. Garrett offers detailed gardening notes on the more than 70 herbs and vegetables they cover, while Pollard provides informative text and background, along with close to 300 recipes (just about all of which are vegetarian as well as vegetable). Pollard's extensive research will make this a culinary historian's delight, with references to a vast array of primary and secondary sources ranging from a 1475 Icelandic medical text to early Puritan diaries, among others; cooks and organic gardeners will find the book a valuable resource as well. For most collections. Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9781580800877
  • Publisher: Burford Books
  • Publication date: 5/23/2001
  • Pages: 338
  • Product dimensions: 6.40 (w) x 9.10 (h) x 0.95 (d)

Table of Contents

Thanks 10
Introduction 11
Simply Grande Gardening Basics 13
Spring
April-May
Parsnips 23
Fiddleheads 30
Sunchokes (Jerusalem Artichokes) 32
Asparagus 39
Horseradish 45
Chives and Garlic Chives 49
Sorrel 51
Dandelions 53
Violets 58
Johnny Jump-Ups and Pansies 61
Love That Lovage 61
Rosy-Stalked Rhubarb 65
June
Milkweed: Free for the Asking 74
Daylilies 77
Summer Salads 80
Spinach 85
Radishes 90
Lamb's-Quarters 95
Grape Leaves 99
Summer
July
Peas--Mostly Shell 105
Other Kinds of Peas 113
Turnip Greens 115
Beet Greens 116
Fava or Broad Beans: An Old World Favorite 119
Basil 121
More Herbs 125
Calendulas 129
August
String Beans: Napoleon's Delight 132
New Potatoes 141
Kohlrabi 144
Cucumbers 145
Green Tomatoes 153
Cherry Tomatoes 156
Summer Squash and Zucchini 157
Endive 165
Swiss Chard 168
Eggplant 172
Fennel 178
Corn 182
Ripe Tomatoes 189
Hot and Sweet Peppers 198
Shell Beans 205
Fall
September
Broccoli 211
Cauliflower 217
Nasturtiums 221
Celery 224
Tomatillos 227
Late Greens: Arugula and Mizuna 231
Chinese Cabbage and the Chois 235
October
Head Cabbages: Red and Green 242
Kale and Collards 249
Apples 254
Winter Onions 270
Winter Squash and Pumpkins 279
Leeks 283
Garlic 287
Winter
November
Brussels Sprouts 295
Winter-Keeping Carrots 298
Midwinter Beets 305
Celeriac 308
Turnips and Rutabagas 312
The Great Uncommon Potato 317
Dried Beans 324
Bibliography 331
Index 335
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