From James Beard Award winner Hugh Acheson comes a seasonal cookbook of recipes designed to make the most of your farmers market bounty your CSA box or your grocery produce aisle InThe Broad ForkHugh narrates the four seasons of produce inspired by the most-asked question at the market What the hell do I do with kohlrabi And so here are ingredients--from kohlrabi to carrots beets to Brussels sprouts--demystified or reintroduced to us through recipes three quick hits to get us excited and one more elaborate dish For apples in the fall theres apple butter snapper ceviche with apple and lime and pork tenderloin and roasted apple In the summer Hugh explores uses for berries offering recipes for blackberry vinegar pickled blueberries and raspberry cobbler with drop biscuits Beautifully written this book brings fresh produce to the center of your plate Its what both your doctor and your grocery bill have been telling you to do and Hugh gives us the knowledge and the inspiration to wrap ourselves around produce in new ways.
