Six Seasons: A New Way With Vegetables From oven to stovetop or

From oven to stovetop or campfire

these jugs pour beautifully for serving hot or cold drinks and make gorgeous vases for wildflower bouquets

inviting to touch

Fermented with tart Hudson Valley apples and pure New York maple syrup

Six Seasons: A New Way With Vegetables From oven to stovetop orIn Six Seasons, Joshua McFadden draws on his experiences as a farmer and renowned chef, highlighting the evolving attributes of vegetables throughout their growing seasons an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden