Flavors from the Garden

Eighty seasonal recipes from master gardener
William Woys Weaver will inspire victory
gardeners and CSA shoppers to turn heirloom
vegetables into delicious dishes.
As a trusted expert in the lore of the garden, you
can’t do much better than celebrated author, chef,
and custodian of the Roughwood Seed Collection,
William Woys Weaver. With recipes that follow the
seasons, each chapter guides the reader from the
garden to the kitchen to the table, an invaluable and
enjoyable resource of growing, harvesting, cooking,
and preserving knowledge.
Comforting dishes included here range from fresh
salads, slaws, and stir-fries to hearty soups and baked
goods. Conserves, marmalades, and pickles preserve
peak-season produce for yearlong enjoyment.
Weaver’s plant-centric recipes include Pennsylvania
Dutch favorites as well as inspirations from his
global travels. With each bite, these recipes present
the delicious biodiversity of local produce and
careful preparation. Essays and sidebars enrich the
reader’s experience with practical tips on the proper
treatment of ingredients.
William Woys Weaver is an internationally known
food historian and four-time winner of the prestigious
IACP/Julia Child Cookbook Awards. He is the author of
numerous books on food history and gardening, and has
been featured programs such as Good Morning America
(with Julia Child). He has been the subject of special articles
in Food & Wine, Food Arts, the Chicago Tribune, the
New York Times, and Country Living. Weaver maintains
the Roughwood Seed Collection of heirloom food plants
at the historic Lamb Tavern in Devon, Pennsylvania, and
at www.roughwoodtable.org.