First published in 1999 by PERIPLUS EDITIONS (HK) LTD., with editorial offices at 364 Innovation Drive, North Clarendon, VT 05759 U.S.A. and 61 Tai Seng Avenue, #02-12 Singapore 534167.
All photographs and text copyright © 1999 Rosalind Creasy.
Except the following:
David Cavagnaro-Page 8 (bottom), 18-19, 34,40 (bottom), 51 (top), 54 , Old Sturbridge Village-Page 11, 12-13, 58, 63 Illustrations by Marcie Hawthorne
All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without prior written permission from the publisher.
Library of Congress Cataloging-in-Publication Data
Creasy, Rosalind.
The edible heirloom garden I by Rosalind Creasy--1st ed.
p. cm.
Includes bibliographical references (p. )
ISBN 962-593-941(paper); ISBN 978-1-4629-1764-8 (ebook)
1. Vegetables -- Heirloom varieties. 2. Vegetable gardening.
3. Cookery.(Vegetables) I. Title.
SB324.73.C74 1999
| 635--DC21 | 98-41027 |
| CIP |
Distributed by
USA
Tuttle Publishing USA
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North Clarendon, VT 05759-9436
Tel 1 (802) 773 8930
Fax 1 (802) 773 6993
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Canada
Raincoast Books
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Vancouver, Canada V6P 6M9
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Fax: (604) 323-2600
Southeast Asia
Berkeley Books Pte. Ltd.
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Singapore 534167
Tel: (65) 6280 1330
Fax: (65) 6280 6290
Email: [email protected] Web site: www.periplus.com
Japan
Tuttle Publishing Japan
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Tel 81 (03) 5437 017
Fax 81 (03) 5437 0755
First edition
05 04 03 02 01 00 99
10 9 8 7 6 5 4 3 2 I
Design by Kathryn Sky-Peck
PRINTED IN SINGAPORE
contents
How To Grow an Heirloom Garden
Heirloom Garden Style
Interview: Kent Whealy
An Encyclopedia of Heirloom Vegetables
From Amaranth to Tomatoes
Cooking from the Heirloom Garden
Interview: Debra Friedman
About Pickles
Dill Pickles, Fresh Packed
Pickled Dilly Beans
Grandma Dorothy’s Watermelon Pickles
Heirloom Tomato Platter
Summer Squash and Corn Chowder
Gourd Soup
Borscht
Cold Slaw and Hot Slaw
German Potato Salad
Spring Vegetable Soup with Parsley Dumplings
Wild Greens with Bacon and Eggs
Mess o’ Greens
Beans with Pork
Corn Bread
New England Boiled Dinner
Red-Flannel Hash
Leather Britches Beans
Fried Cucumbers
Beerocks
Baked Winter Squash with Maple Nut/Seed Butter
Succotash
Stewed Tomatoes
Corn Pudding
Brussels Sprouts with Cream and Nuts
Creamed Onions
Candied Sweet Potatoes
Baked Beets
Roast Parsnips
Turnip Puree
New Potatoes with Butter and Parsley
Carrot Pie
Rhubarb and Strawberry Cobbler
Appendix A: Planting and Maintenance
Appendix B: Pest and Disease Control