More than 80 great recipes that use and celebrate the bounty of your garden - from the first delicate spears of asparagus to the summer-end glut of tomatoes and pumkins. In addition to original recipes by the author are contributions from some of America's most creative young chefs. Whether you grow everything yourself or buy your produce at a farm stand, you'll find here: Unusual recipes for appetizers, soups, main dishes, salads, and desserts. Edible flowers to plant in your garden to garnish the plate. Recipes that rely on fresh herbs. Chutneys, relishes, pestos, herb rubs, salsas, and seasoning mixes to serve right away or put up for all-winter use. International dishes and ethnic folk foods from Scandinavia to North Africa, Russia to Japan, and North and South America.
