Rosalind Creasy's Recipes from the Garden

May 12, 2008
Landscape designer Creasy's cornucopia of recipes using ingredients plucked fresh from a garden should appeal to the growing number of people interested in eating locally. After all, nothing is more local than a garden in one's own backyard, though unfortunately, unlike the books in her Edible Garden series, she provides little guidance on getting started with gardening after recounting her own impressive endeavors. Still, even cooks who lack time or a green thumb can enjoy most of the recipes if they have access to a good farmers' market or organic vegetable supermarket section. Her creamy succotash may not taste quite as fresh without corn that has been picked after the water has already been put on to boil, and the stuffed zucchini blossoms might not look quite as elegant with ingredients bought elsewhere and toted home, but apart from the extravagant flower petal-filled salads most of her ingredients are widely available. With many of the recipes contributed by Creasy's friends and chefs she has met, the book has a very personal feel that is augmented by her enthusiastic descriptions and detailed instructions. Color photos.