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New Garden to Table Cookbook by Renee’s Garden #GardenSense

Trial and error is a cook’s motto when creating new recipes. THE RENEE’S GARDEN COOKBOOK takes that ideology one step further. Trial and flavor.


Garden to table took on new meaning when Renee Shepherd and Fran Raboff put their talents together to create this cookbook. Growing vegetables from seed tested in Shepherd’s trial gardens yield a variety of prospects each season in flavor, colors and textures.
Every vegetable highlighted includes description, growing tips, uses and storage. Several recipes are offered for each vegetable in both vegetarian dishes and meat dishes. Each entry also includes little known facts and pointers like, “Don’t worry if your artichokes have a few black spots on their leaves as this is normal coloration, especially when harvested in cold weather.”
Herbs are also covered in this cookbook as well as edible flowers.
All recipes are beautifully illustrated by Mimi Osborne, the same artist that provides the gorgeous watercolor depictions of each new variety from Shepherd’s trial gardens.
Some of my favorites are Ginger Pumpkin Flan (pg. 91) , Grilled Champagne Onions with Sage (pg.66), Celery Root Pâté and Lavender Jelly.
THE RENEE’S GARDEN COOKBOOK is a book you will refer to time and time again for delicious meal ideas as well as expert gardening advice.
To learn more about Renee’s Garden Seed Company, visit http://www.reneesgarden.com/ .
To see sample recipes and learn more about or purchase a copy of visit THE RENEE’S GARDEN COOKBOOK .

I received a free copy of THE RENEE’S GARDEN COOKBOOK to review. I received no further compensation. All opinions are my own.

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Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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