Grow Cook Eat

March 15, 2012

Sustainable gardening and eating locally are popular now, and this is one of a number of new books for kitchen gardeners. Master gardener and radio commentator Galloway (former West Coast editor, Organic Gardening) concentrates here on herbs, greens, legumes, squash, cabbage, roots, tubers and bulbs, warm-season vegetables, and fruits, giving hints on planning a garden, using good soil, planting, watering, fertilizing, weeding, and dealing with insects and diseases. Chapters describe individual crops and suggest the best way to plant, grow, harvest, store, and cook them. Galloway recommends particular varieties and notes botanical and family names, edible parts, and problems in growing. For each kind of produce, she also provides a recipe that is simple and easy to prepare. Some are unusual, such as Tartines with Gruyere and Radish Greens, Roasted Beets with Winter Citrus Vinaigrette, and Cucumber Wedges with Chile and Lime. Full-page color photographs accompany many of the recipes and produce descriptions. VERDICT This book is recommended for all readers interested in eating what they grow.--Christine Bulson, formerly with SUNY Oneonta Libs.

Copyright 2012 Library Journal, LLC Used with permission.

March 1, 2012
For those fortunate enough to have a plot of arable land, what can be more rewarding and satisfying than creating a vegetable garden? It may be just adequate enough to raise a few greens for a summer salad, or it may offer acreage sufficient to sow rows of corn or establish a raspberry patch. Gardener Galloway encourages even urban dwellers to consider raising their own fruits and vegetables. In this guide, she offers instructions on basic preparation of growing beds, including composting, an essential step for her preferred method of organic agriculture. For every potential garden product, Galloway describes its characteristics, preferred varieties, and best propagation methods from seed to harvest. She inventories commonly available greens, herbs, squashes, tubers, cabbages, and fruits. For each crop, she offers a recipe, virtually all vegetarian save for a classic grilled leg of lamb with fragrant rosemary. Color photographs accentuate the most appealing qualities of both produce and finished dishes.(Reprinted with permission of Booklist, copyright 2012, American Library Association.)