Moosewood Restaurant Kitchen Garden
Gardening For The
David P. Hirsch
Speed Press, 2005
David Hirsch is a senior
member of the famous Moosewood Resaurant Collective in Ithaca, New
which he joined in the 1970s after bartering his garden-fresh basil for
this revised and
to Moosewood-style gardening, Hirsch profiles 75 vegetables, herbs and
edible flowers and explains how to plan and maintain a kitchen garden.
profiles include growing
requirements for each plant, harvest
and some culinary tips. Seventy recipes complete the spread.
quality and flavor results from
harvesting foods as close to ripeness and the kitchen as possible,"
proclaims. "Home growing can expand your cooking repertoire to include
interesting veggies and herbs."
way" of culinary gardening
is not really a method, but an emphassis on growing produce close to
organically. The Moosewood Restaurant relies on no single kitchen
but several individual gardens and small farms in the Ithaca area for
"We use fresh
produce year-round with a
particular emphasis on locally grown foods," Hirsch explains.
tightly covered, at 375 degrees for about 40 minutes, or until the
are tender and the filling is cooked through. We stuff peppers with a
of fillings that include the following:
blocky, hollow shape invites stuffing: Cut the peppers in half
and seed; leave the stems on to help the peppers hold their shape.
the raw peppers with a cooked or prepared filling and place in a baking
dish, adding about 1/2 inch of water or tomato juice to the bottom.
with bread crumbs, fresh basil, and nutmeg.
pinto beans with
garlic, chili pepper, cumin, and coriander
dill, and scallions,
with cream, cottage, and Cheddar cheeses
drained spinach with
leeks, thyme, and Swiss cheese
pilaf with diced onions,
carrots, and parsnips and marjoram, pine nuts, currants, and a pinch of
Restaurant Cooks at Home
Grill Rack Set