Fresh from the Farmstand: Recipes to Make the Most of Everyone's Favorite Fruits & Veggies From Apples to Zucchini, and Other Fresh Picked Farmers' Market Treats

by Gooseberry Patch

Overview

Mom always said, 'Eat your fruits and veggies'...and that's still good advice! Fresh from the Farmstand is jam-packed with 240 tasty recipes using the freshest produce from your backyard garden or nearby farmers' market...why not eat local when it's this easy?

We've hand-picked lots of flavorful ways to add more vegetables, fruit, whole grains and other healthy ingredients into everyday meals. Rise & shine for Veggie Skillet Frittata or Yummy Blueberry Waffles...serve up Garden Minestrone and warm Delicious Dill Bread at midday. Add variety to meals with garden-fresh sides & salads like Lemon & Mint Bowtie Salad, Corn & Bacon Sauté and Broiled Oregano Tomatoes. For dinner, how about Country Chicken & Vegetables that Grandma would be proud to serve? Try a satisfying meatless main like Cheesy Ravioli Bake or a hearty main-dish salad like Chicken-Broccoli Rotini Salad.

In addition to all these, you'll find farm-fresh appetizers and irresistible desserts, plus plenty of canning and freezing recipes to help you preserve the freshest flavors...easy enough for even a beginner! Hardcover, 224 pages. (9-1/4" x 6-1/2")

Product Details

ISBN-13:	9781612810348
Publisher:	Gooseberry Patch
Publication date:	01/06/2012
Series:	Everyday Cookbook Collection Series
Pages:	224
Product dimensions:	7.10(w) x 9.10(h) x 0.90(d)

Recipe

Pear Spice Pie
Submitted by: Janis Parr, Ontario, Canada

1 c. sugar
2 T. instant tapioca, uncooked
2 T. cornstarch
1 T. lemon juice
1 T. butter
½ t. ground ginger
½ t. cinnamon
6 Bartlett or Anjou pears, peeled, cored and sliced
2 9-inch pie crusts
In a large saucepan over medium-high heat, combine all ingredients except pie crusts. Bring to a boil while stirring. Cook, constantly stirring, for about 3 minutes, until slightly thickened. Remove from heat; cool. Arrange one crust in a 9" pie plate; spoon pear filling into crust. Cover with remaining crust; crimp to seal and cut slits to vent. Bake at 450 degrees for 10 minutes. Reduce heat to 325 degrees; continue baking for 40 to 45 minutes, until fruit bubbles and crust is golden. Cool before serving. Makes 6 to 8 servings.

Editorial Reviews

Gooseberry Patch cookbooks feature homemade favorites contributed by readers from across North America. This illustrated spiral-bound title has 240 recipes for a variety of dishes that incorporate fresh produce, such as 4-Ingredient Broccoli Soup; Spinach, Strawberry & Walnut Salad; and Luscious Peach Ice Cream. The recipe headnotes are often charming, and the easy preparations are suitable for novices and young cooks. Loosely organized by course, the book is more difficult to browse than farmers' market books organized by season or primary ingredient. Additionally, some recipes (e.g., Pork and Bean Bread) don't fit the theme. For readers who enjoy shared family recipes from home cooks.

Library Journal