Gretchen Beilfuss Witt
June 2011

Garden delights

Some among us have green thumbs, my mother and daughter-in-law have them; alas I do not. However, this time of year with flowers, herbs and other plants at every corner store, the yearning increases for fresh fruits and vegetables in your shopping basket, your backyard garden patch or on your plate. While it’s true that little improvement can be made to luscious, juicy summer tomatoes lightly salted and drizzled with olive oil, experimenting with garden fare can be just as satisfying. Perla Meyers’ Fresh from the Garden explores garden produce for each season from spring asparagus to winter squash. Each season and vegetable receives a bit of attention including how to garden, serve and store. Recipes follow, short and clear, covering soups, main dishes, relishes and pickles. Simple ingredients and serving suggestions for mouth-watering recipes like Baby Red-Skinned Potatoes in Maple Nutmeg Butter make this an easy and enjoyable cookbook.

Farmer John’s Cookbook created by Farmer John Peterson extols the benefits of organic and community farming with stories, articles and recipes. It is a philosophical cookbook explaining the need for “slow” food versus fast food, organic over chemical. Recipes include Oven Sweet Potato Chips, Ginger Melon Sorbet and cornmeal crusted Fried Green Tomatoes -- a delicious foray into fixing fresh food. Check out your local farmer’s market for more inspiration.

Want to take all that fresh food out into the fresh air? Take a look at Robin Vitetta-Miller’s Picnics. Packed with scrumptious dishes ready to travel, she intersperses recipes with picnic factoids, fun bits of trivia. Did you know pique-niques first appeared in the late seventeenth century more as a potluck with everyone bringing something to the meal? It was not until later that they became excursions into the countryside. From chicken salad with raspberries and walnuts, parmesan cheese twists, and hazelnut half-moon cookies, delectable goodies are ready for a picnic basket. Suggestions for theme meals and perfect beverages accompany packing and wrapping tips.

Topping off this collection of cookbooks for the summer growing season is Simple Fresh Southern Knockout dishes with Down-home flavor by Matt and Ted Lee. Intriguing combinations abound – Watermelon Margaritas, Radish butter and Rice Pudding pops – and give just a glimpse of the tasty provisions waiting. Beautifully illustrated with mouth-watering pictures, this cookbook takes a new look at southern flavor. Pimento-cheese, a staple of southern cooking, is re-invented in Pimento-Cheese Potato Gratin, traditional Lobster rolls inspire Shrimp and deviled-egg salad rolls, and the customary Banana pudding becomes Banana Pudding Parfaits. Fresh fare and good eating await – checkout a cookbook today and tantalize your taste buds.