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    Wild Flavors One Chef's Transformative Year Cooking from Eva's Farm

    ISBN-10: 1603582851
    ISBN-13: 9781603582858
    Author(s): Didi Emmons
    Description: The minute Didi Emmons, a chef from Boston, met Eva Sommaripa-an almost legendary farmer whose 200-plus uncommon herbs, greens, and edible "weeds" grace the menus of many famous restaurants in the Northeast-something amazing happened. Not only did  More...
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    List Price: $34.95
    Publisher: Chelsea Green Publishing
    Binding: Hardcover
    Pages: 320
    Size: 7.75" wide x 10.50" long x 1.25" tall
    Weight: 1.672
    Language: English

    The minute Didi Emmons, a chef from Boston, met Eva Sommaripa-an almost legendary farmer whose 200-plus uncommon herbs, greens, and edible "weeds" grace the menus of many famous restaurants in the Northeast-something amazing happened. Not only did Eva's Garden become Didi's rural refuge and herb-infused Shangri-La, but the two women forged a lasting friendship that has blossomed and endured over time. Wild Flavorsfollows a year at Eva's Garden through the seasons. It not only showcases Didi's creative talents using absolutely fresh ingredients, but introduces a whole cast of uncommon but sublime garden plants (cardoon, African basil, calaminth) and wild edibles (autumn olive, wild roses, Japanese knotweed). The author provides growing or foraging information for each of the forty-six plants profiled, as well as details on prepping, storing, preserving, and health benefits. The wide-ranging recipes reflect the shifting seasonal harvest and are easy to follow, allowing the ingredients and their bright flavors to shine through.But there's more. Through her stories about Eva (and often about herself) Emmons also shares some of the valuable lessons she has learned about maintaining a sane and healthy lifestyle in an increasingly hectic world, putting the emphasis on community, thrift, conservation, and other time-honored virtues. This book will appeal to a whole new generation of readers who want to connect to the earth and, at the same time, transform their palates-including cooks who want to try their hand at gardening and gardeners who want to broaden their kitchen knowledge. Wild Flavorsis a book and a cookbook that celebrates the interconnectedness and beauty of nature, farms, animals, and ourselves.

    DIDI EMMONS is author of Vegetarian Planet. She is the chef at Veggie Planet in Cambridge, Massachusetts.

    Acknowledgments
    Introduction
    The Basics
    Winter-Salvaging
    Recipes and plant profiles featuring
    Beets
    Cabbage
    Juniper Berries
    Parsnip
    Potatoes
    Rutabagas
    Sprouts
    Spring-Community
    Recipes and plant profiles featuring Alliums
    Arugula
    Cilantro
    Curly Dock
    Goosefoot
    Japanese Knotweed
    Lovage
    Pea Greens
    Rhubarb
    Sorrel
    Spruce Shoots
    Stinging Nettle
    Tarragon
    Summer-Bartering
    Recipes and plant profiles featuring African Blue Basil
    Anise Hyssop
    Basil
    Bronze Fennel
    Calaminth
    Dill
    Lemon Balm
    Lemon Verbena
    Lemongrass
    Mint
    Purslane
    Rosemary
    Rugosa Rose
    Summer Savory
    Thyme
    Fall-Preserving and Conserving
    Recipes and plant profiles featuring Autumn Olive
    Cardoon
    Chervil
    Chickweed
    Claytonia
    Kale
    Leeks
    Mustard Greens
    Parsley
    Sage
    Sunchokes
    About the Author
    Index

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