The Garden-Fresh
Vegetable Cookbook

The Garden-Fresh Vegetable Cookbook
by Andrea Chesman
Storey Publishing, 2005

From the first pickings of spring until the last harvest days of autumn, this is a cookbook to keep open on the kitchen counter. Arranged progressively by the season, from chapters titled "Spring Into Summer" to "Fall Into Winter," this book provides recipes and advice for 25 different vegetables as they come into season.

Whether you grow your own vegetables or select them at the market, the recipes in this volume are designed for fresh produce (not canned or frozen), providing inspiration and guidance for making the most of each harvest.

Andrea Chesman, the author, has a baker's dozen of culinary titles to her credit, including her celebrated The Vegetarian Grill. Other titles include: Pickles and Relishes: From Apples to Zucchinis, 366 Healthful Ways to Cook Rice, Beans, and Grains and The Roasted Vegetable. Her interest in and experience with vegetables is well documented.

Chesman's recipes in this book range from vegetable entrees, breads, salad, the usual side dishes (often with a twist), and even some desserts. Nutrition notes are included for each vegetable along with cooking times for various preparation methods and a conversion table showing how many pounds of chopped veggie it will take to fill a cup.

An excellent reference for those who grow and those who shop.

Back to the Book Stall

    Tomatoes: The Stars of Summer

    Kitchen Notes

    To seed a tomato, cut it in half horizontally. Then gently squeezeeach half to release the seeds. Don't worry if a few seeds remain.


    • Sauteing: 5 to 10 minutes
    • Broiling: about 10 minutes
    • Roasting: 2 hours at 350 degreesF for plum tomato halves, 20 minutes at 425 degreesF for cherry tomatoes
    • Grilling: 60 to 8 minutes for slices, 5 minutes for cherry tomatoes

    Tomato Math

    • 1 pound fresh tomatoes = 3 cups sliced
    •                                    = 1 3/4 cups diced
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