Six Seasons: A New Way with Vegetables is a cookbook written by Joshua McFadden, a renowned chef and farmer, and Martha Holmberg.
The book explores the concept of six seasons of the year, each defined by the unique vegetables and produce available during that time.
The six seasons
Spring: This season features early greens, asparagus, and spring onions, and highlights dishes like pea shoots with goat cheese and garlic soup.
Early Summer: The early summer season brings strawberries, cherries, and sugar snap peas, inspiring recipes like grilled apricots with burrata and roasted cherry tomatoes.
Midsummer: The midsummer season showcases summer squash, cucumbers, and tomatoes, with recipes like grilled eggplant with feta and tomato-watermelon salad.
Late Summer: Late summer features sweet corn, green beans, and tomatoes at their peak, and recipes like roasted green beans with hazelnuts and corn fritters.
Fall: In the fall season, the focus is on hearty vegetables like squash, pumpkins, and root vegetables, with recipes like roasted butternut squash with brown butter and pumpkin soup.
Winter: Finally, the winter season is all about dark greens, root vegetables, and citrus fruits, with recipes like braised fennel with orange and roasted beet salad.
This book encourages readers to embrace the changing seasons and to discover new ways of enjoying the natural bounty of each one. It is a James Beard Book Award winner.
The book explores the concept of six seasons of the year, each defined by the unique vegetables and produce available during that time.
The six seasons
Spring: This season features early greens, asparagus, and spring onions, and highlights dishes like pea shoots with goat cheese and garlic soup.
Early Summer: The early summer season brings strawberries, cherries, and sugar snap peas, inspiring recipes like grilled apricots with burrata and roasted cherry tomatoes.
Midsummer: The midsummer season showcases summer squash, cucumbers, and tomatoes, with recipes like grilled eggplant with feta and tomato-watermelon salad.
Late Summer: Late summer features sweet corn, green beans, and tomatoes at their peak, and recipes like roasted green beans with hazelnuts and corn fritters.
Fall: In the fall season, the focus is on hearty vegetables like squash, pumpkins, and root vegetables, with recipes like roasted butternut squash with brown butter and pumpkin soup.
Winter: Finally, the winter season is all about dark greens, root vegetables, and citrus fruits, with recipes like braised fennel with orange and roasted beet salad.
This book encourages readers to embrace the changing seasons and to discover new ways of enjoying the natural bounty of each one. It is a James Beard Book Award winner.
The book features over 200 recipes that highlight the unique flavors and textures of each season's produce, and also includes practical tips for selecting and preparing vegetables, as well as storing them for optimal freshness.