The January weather at Tiny Green Cottage is not conducive to any gardening productivity, and I've been passing this slow period by starting my sweet peas and arugula indoors. Not terribly exciting, but it is a way to get a jump start on things before I become too busy in late March.
In the meantime, I've been planning for the gardening season ahead by reading a variety of cookbooks and seed catalogs in an effort to learn about advantageous seed varieties and heirloom vegetables.
(Our Slow Food from last July)
I've become very interested in the 'Slow Food' movement which is a concept becoming more and more popular on cooking shows and restaurants, and of course, is characterized by eating foods which are fresh from the garden and in season.
In Earth to Table; Chefs Jeff Crump and Bettina Schormann outline a variety of wonderful seasonal recipes with an emphasis on creativity, presentation, taste and beauty. Of course there are many gorgeous photographs and insightful essays also, but the manner in which the book is organized (food for specific seasons) is what garners most of my praise.
Paired with Cathleen Hockman-Wert and Mary Beth Lind's Simply in Season, which is another title with a similar emphasis, the Cottager should be well prepared to cook and harvest their way throughout the seasons while becoming more appreciative of the food which he has raised.
So, if you've ever wondered what to do with all of those strawberries in June, or squash in September, consider one of these titles. I believe any serious gardener can benefit.
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