Tuesday, August 5, 2014

Garden to Table

It’s that wonderful time of the year to wander the farmer’s markets in Zionsville and Trader’s Point Creamery, visit local stands and begin harvesting the vegetables and herbs from your own garden.  Beyond fresh salads, what to do with all the zucchini and tomatoes that come on at once?  What's the best way to cook beets?
 “The New Southern Garden Cookbook” by Sheri Castle may feature mostly regional foods but you just might want to give the crispy Zucchini and Potato Skillet Cakes with tomato jam a try.  

 If you didn’t grow your own this year, after perusing the gorgeous “The Heirloom Tomato: From Garden to Table”,  by Amy Goldman
you might want to plan on doing so next year.  

 More books are on display to inspire your meal planning.

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