The Broad Fork

From James Beard Award winner Hugh Acheson comes a seasonal cookbook of 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle.
In The Broad Fork, Hugh narrates the four seasons of produce, inspired by the most-asked question at the market: "What the hell do I do with kohlrabi?" And so here are 50 ingredients--from kohlrabi to carrots, beets to Brussels sprouts--demystified or reintroduced to us through 200 recipes: three quick hits to get us excited and one more elaborate dish. For apples in the fall there's apple butter; snapper ceviche with apple and lime; and pork tenderloin and roasted apple. In the summer, Hugh explores uses for berries, offering recipes for blackberry vinegar, pickled blueberries, and raspberry cobbler with drop biscuits. Beautifully written, this book brings fresh produce to the center of your plate. It's what both your doctor and your grocery bill have been telling you to do, and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.

My thoughts: This book came at the perfect time for us! We have a lot of vegetables (and fruits) coming out of our garden right now, so I am loving the chance to try some new recipes. I love that this book has both common vegetables and some uncommon ones, since we grow some different varieties. I like that most of the recipes are easier to make, and call for a lot of basic ingredients. I'm the kind of cook who doesn't plan a menu ahead, so it is nice to have recipes that don't require a lot of planning ahead of time (though, I am trying to change this about myself and actually plan a menu, so I only shop once a week). This cookbook is a fun one if you like to garden, enjoy farmers markets, or belong to a CSA (or, all three!).
I received this book from Blogging for Books in exchange for my honest review.