100 Seasonal Recipes from "The Complete Kitchen Garden"

This spring, go beyond eating locally—into your own backyard and patio! Inspired by the Obama White House kitchen garden and the growing desire to eat locally, families across the country are ready to break ground on their own vegetable gardens. Ellen Ecker Ogden, cookbook author and co-founder of The Cook’s Garden seed company, equips readers with the know-how to produce a bountiful harvest and delicious meals. The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes (Stewart, Tabori & Chang; March 2011; U.S. $24.95/Can. $29.95; ISBN: 978-1-58479-856-9) is a supremely useful pairing of gardening advice and tested recipes for the busy home gardener and cook.

Match yourself with a “garden personality” and read on as Ellen Ecker Ogden delivers the best layout for that type, including plant lists, veggie profiles, and recipes for the future crops. Choose from 14 kitchen garden themes, including: The Salad Lover’s Garden, The Children’s Garden, The Heirloom Maze Garden, and The Chef’s Garden. Recipes for a full range of dishes are included, such as Butternut Squash Bisque, Eggplant Caponata, Basil-Wrapped Grilled Fish, and Fresh Strawberry Crème Tart. As much a feast for the eyes as the recipes are for the palate, this is a book to be cherished by gardeners and home cooks of all levels.

From The Complete Kitchen Garden
Asparagus Soup with Coconut Lemon Crème

The first tender spears of asparagus are best enjoyed fresh and whole from the garden, but as the season progresses, the stalks get larger, and the crop more abundant, this is an excellent soup to prepare. Its light, lemony flavors blended with a hint of curry are delicious served warm or chilled, and topped with crème fraiche. Serves 4 to 6

2 tablespoons unsalted butter 3 cups vegetable or chicken broth
2 tablespoons olive oil 1 cup (8-ounce can) coconut milk
1 medium onion, finely chopped Dash salt
12 to 18 asparagus spears, trimmed ½ teaspoon curry powder
and cut into 1/2-inch lengths (2 cups) ¼ teaspoon ground ginger
4 medium red-skinned potatoes, peeled Zest and juice of 1 lemon
and cut into 1/2-inch dice (2 cups)

Garnish
1 cup crème fraiche
Scallions or chives, finely chopped, to taste
Salt and freshly ground pepper, to taste

1) In a large pot over medium heat, melt the butter and oil. Add the onion and salt and sauté stirring often, until the onion is golden, about 5 minutes.
2) Stir in the curry powder, ginger, and half of the lemon zest and juice. Then add the potatoes and simmer, stirring occasionally, to blend the flavors, about 5 minutes.
3) Slowly add the broth, coconut milk, and asparagus and bring to a simmer over medium heat. Cover partially and continue to cook until the potatoes are tender, about 20 minutes.
4) With an immersion blender, or in a food processor, puree the mixture until smooth. In a small bowl, blend the crème fraiche, remaining lemon zest and juice, scallions or chives, and salt and pepper.
5) Serve the soup warm, garnished with a swirl of the seasoned crème fraiche.