This collection of over 300 recipes is the ultimate guide to utilizing fresh fruits and vegetables from backyard gardens to farmer’s markets – the freshest, purest source of food we can draw from.
Targeted Age Group:: adult
What Inspired You to Write Your Book?
Seasonal menu planning utilizing highly nutritious fresh foods does not have to be time consuming or expensive.
This collection of recipes is the ultimate guide to utilizing fresh fruits and vegetables from backyard gardens to farmer’s markets – the freshest, purest source of food we can draw from.
How Did You Come up With Your Characters?
From One Small Garden’s cover was a process that evolved over the years. By the time the final title was decided on the concept of what we wanted to portray was clear – How to cook with fresh produce. If you look at the front cover closely, in the background is an image of our actual garden ghosted out with dishes of prepared food in the foreground – from the garden to plate in a sense. The back cover concept is similar but with images of our freshly harvested produce in place of the food dishes. All from one small garden – is what we have lived for the past 30+ years as a life style and a health choice and we know it saves a bunch of money while having you eat like royalty.
From 'Grains' chapter: In this book, we use a variety of grains from around the world. Grains are so versatile and interchangeable; couscous, bulgur wheat, kasha, millet, quinoa and amaranth can be substituted for one another. Rice varieties such as jasmine or basmati can be substituted in place of regular white rice. Long or short varieties of red or brown rice can be replaced for one another, and barley can be used in place of wild rice. Knowing this can help you make your own variations for each recipe. At the same time, it allows you to take advantage of sales, harvest seasons and using whatever is in your pantry.
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