By Judy Barrett
Veteran gardener Judy Barrett deals readers greater than 100 basic recipes for utilizing, having fun with, and adorning the bounty in their gardens. those effortless recipes—some outdated kinfolk favorites, others created through Barrett, and nonetheless others from chefs and gardeners she admires—encourage domestic gardening for everyone.
In her established and comfortable kind, Barrett exhibits readers the way to use the considerable harvests of universal greens (such as beans, squashes, cucumbers, and peppers), the right way to scan with extra unique vegetation (like ginger and jujubes), and what to arrange for the freezer or pantry as soon as the starting to be season has ended. From bean and tomato salsa to lemon meringue pie, the parts are straight forward and the directions uncomplicated.
Barrett additionally stocks gardening counsel and ideas for utilizing what you've gotten grown within the backyard to assist look after your home, your self, and—coming complete circle—your backyard itself. With feedback for every thing from making your individual own care items to various how you can create normal insecticides, plant nutrition, and compost, Barrett ends by means of displaying how one can provide again a bit of what your backyard gave to you. Recipes From and For the Garden will pride all who take pleasure in their crops, no matter if potted patio tomatoes or a yard vegetable patch.
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Additional resources for Recipes From and For the Garden: How to Use and Enjoy Your Bountiful Harvest
Sample text
Place the bag of chicken pieces in a bowl in the refrigerator and let sit for at least two hours. If you open the refrigerator in the meantime, turn the bag a couple of times. Preheat the oven to 425°F. Remove the chicken pieces from bag and place in a single layer in a large baking dish, skin side up. ) Brush a little melted butter on each chicken piece. Bake for 25 minutes, then baste generously with the remaining marinade and return the chicken to the oven. The chicken should be done in about 50–55 minutes total, when the skin is crispy brown and the chicken is thoroughly cooked.
Let the ginger cool. Toss the cooled ginger in sugar to coat. Store crystallized (candied) ginger in an airtight container for up to 3 months. (If you are inclined to travel sickness, take some of this candied ginger along in a sealed bag. ) salmon with ginger 2 teaspoons olive oil 1 tablespoon honey 1 tablespoon Dijon mustard 2 teaspoons freshly grated gingerroot 1 pound salmon fillets Preheat oven to 350°F. Mix together all ingredients except the salmon. Place the salmon fillets in a baking dish and brush the mixture evenly over them.
Add the carbonated water and lemon slice just before serving over ice. ginger fruit punch 1½-inch piece of fresh gingerroot 1½ cup water 3 cup green tea or hibiscus flower tea 6 ounces guava juice ¾ cup orange juice ¼ cup lemon juice ½ cup pineapple juice Fresh peppermint Peel and chop the gingerroot. Boil in ½ cup water until a strong flavor is obtained. Cool and strain the ginger through cheesecloth or coffee filter. Squeeze excess water from the ginger. Combine the ginger with the remaining ingredients except peppermint.