Garden to Table Cookbook: A Guide to Preserving and Cooking What You Grow (Fox Chapel Publishing) Use Your Homegrown Produce in Over 100 Seasonal Recipes for Canning, Jams, Mains, Desserts and More

Learn how to preserve and serve what you've grown in your garden in your daily meals!

• Comprehensive guide to preserving and cooking with healthy fruits and vegetables grown at home
• Canning and preserving, freezing, fermenting, and drying fruits and vegetables is all covered
• 137 healthy recipes organized by season for starters, main dishes, soups, salads, desserts, and more using the produce you grew, from greens, stews, and stir fry to pies, jams, dips, and more
• Expert advice, tips, and tricks to ensure success, plus an easy-reference storage and preservation chart
• Practice self-sufficiency through gardening and cooking at home to foster a healthy lifestyle for you and your children with less unhealthy fats, sugar, salt, and unnecessary chemicals
• Author Kayla Butts is a professional dietitian, cooking and nutrition instructor, small-scale Texas farmer, and a clinical nutrition manager with a master's degree in nutrition

Feed your family fresh, healthy produce that you've grown yourself!

This practical, beginner-friendly guide will help you understand the benefits of growing a thriving vegetable garden, plus provide tons of expert advice on how to preserve your harvest through freezing, drying, and canning. Then, you'll find tons of recipes to cook easy, healthy meals using the fruits, veggies, and herbs you've grown! It's perfect for beginner to advanced gardeners, canning enthusiasts, foodies, home chefs, environmentalists, homeowners, homesteaders, preppers, and more.

Featuring expert guidance on how to freeze, can, dehydrate, and ferment a variety of fruits and vegetables, Garden to Table Cookbook also features over 100 recipes that include vegan, vegetarian, heart-healthy, and keto or low-carb options, so you can cook according to your health goals. From more than 20 canning recipes to appetizers, main dishes, and hearty salads organized by season for delicious options year-round, this complete self-sufficiency guide has everything you need to know to live a healthier life growing and harvesting your own homegrown food.

Recipes include:

• Thai Lettuce Wraps
• Cucumber-Lime Popsicles
• Pumpkin Risotto
• Plum Upside-Down Cake
• Vegan Buddha Bowl
• Bacon Leek Tart
• Shakshuka
• Vegan Bulgogi
• Kofta Kabobs with Tzatziki
• Watermelon Granita
• Berry Skillet Crisp
• Baba Ghanoush with Pita Bread
• Moroccan Beef Stew
• Buffalo Cauliflower
• Hasselback Rutabagas
• Southern Collard Greens
• Thai Chicken Salad
• Italian Wedding Soup
• And much more!

Author Kayla Butts, MS, RDN, LD, is a small-scale Texas farmer, professional dietitian, cooking and nutrition instructor, magazine contributor, and clinical nutrition manager at Christus Spohn Hospital in Corpus Christi, TX. She has a master's degree in science, in nutrition.
Whether you just started your very first garden, or you've been gardening for years, learn how to incorporate what you grow into your daily meals, with Garden to Table Cookbook!

"There are many resources for learning to grow one's own food, and also on how to preserve the harvest. Kayla's perspective on how garden-to-table living improves overall health and well-being is both incredibly interesting and inspiring."
—Angela Ferraro-Fanning, Author of The Sustainable Homestead and Little Homesteader series, as featured in Country Home Magazine, AxeandRootHomestead (website), @axeandroothomestead