Eating from the Ground Up

"But what is the best way to eat a radish?" Alana Chernila hears this sort of question time and time again as she works a stand at her local farmer's market. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really sings. Eating from the Ground Up is filled with 100 recipes that showcase the unique flavor and texture of each vegetable. There are dishes that are so fresh and quick that they feel more intuitive than like you're following a recipe; pots of soup for all times of the year that are packed with nourishment; ideas for maximizing summer produce, even when the volume is overwhelming for those who garden themselves; cozy, hearty fall and winter foods that are all about comfort; and fun, celebratory dishes that put vegetables front and center. The many tips on selecting, storing, preparing, and enjoying the season's bounty make this book an ideal handbook and celebration in one.