Both gardeners and cooks can learn landscape design tools that will create a culinary cooking garden to be enjoyed all season. Susan McClure, author of Culinary Gardens, shows how form meets function in the backyard with her new book.
Learn to create culinary cooking gardens that make delicious meals at home and are beautiful to behold as well. Those who find the kitchen a challenge may be inspired to try local cooking schools which offer special classes for cooking with herbs. Try container growing for herbs, and apply new-found cooking skills to create the freshest possible meals.
Culinary Gardens showcases eleven garden drawings that include landscape design plans which can be pulled right from the book and put into a backyard. Choose from a sampling of casual country, freeform, small baby vegetables or container gardens.
A Supermarket at Home
One of the benefits of growing fruits, vegetables and herbs at home is the convenience of supermarket shopping in the backyard. A culinary gardener controls what goes into the soil, and what produce will be available for the season. Culinary Gardens includes delicious recipes for the many garden plans included in the book.
Culinary Gardens is an inspirational book that will appeal to gardeners and cooks alike. Features include:
- Landscape design plans that are easy to understand and implement at home
- Gardens Around the World and Gardens of History chapters offer unique views into limitless design possibilities.
- Appendices include supply sources and an encyclopedia of crops.
Culinary Gardens is both beautiful and useful, an example of the way form and function can meet in the garden.
Sausage Stuffed Poblanos
- 1/2 pound sausage
- 1 clove garlic, minced
- 1/2 small onion, chopped
- 1 1/2 cups rice, cooked
- 1 1/2 cups Monterey Jack cheese, grated
- 1 tablespoon cilantro, minced
- 15 to 18 poblano peppers
- Preheat oven to 350 degrees Fahrenheit. Cook sausage in a large skillet, crumbling it into small pieces. Drain fat and transfer sausage to a large mixing bowl. Add garlic and onion to skillet, sauté until soft. Mix garlic, onion, rice, cilantro, cheese and sausage in large bowl.
- Wash peppers and cut off the stems. Scoop out seeds without breaking pepper open, wearing gloves if desired to keep hot flavorings off skin. Fill each pepper with stuffing. Set stuffed peppers in a large baking dish, leaning peppers on each other if necessary to keep upright. Bake covered for 30 minutes.
- This sausage stuffing can also be used for approximately six larger bell peppers.