dear cooks,

It doesn’t matter if you don’t have acres of land—or a yard at all for that matter. You, too, can experience the delight and satisfaction of growing your own organic edibles—from vegetables and fruits to herbs and edible flowers. All you need is the passion to plant and the desire to experience the pleasure of picking tonight’s meal from either your patio, a balcony, a rooftop, or even a windowsill or planter box. In Grow Great Grub, you’ll learn how to pick the right growing spot, make the most of your soil (even if it’s less than perfect), keep away pests the toxic-free way, and can and preserve whatever you can’t eat in time. A must-have book for small-space, green-friendly gardeners!

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Featured Titles:

Relaxed Cooking with Curtis Stone

about the book

Aussie Curtis Stone, host of TLC's Take Home Chef, is best known for his laid-back approach to cooking. Though he's worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he's shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal.

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Root Vegetable Fries
From Grow Great Grub

Roasted potatoes are good and all, but a roasted root vegetable medley is just as easy to make and a little bit fancy too. Substitute any root vegetable, including starchy potatoes, turnip, parsnip, celery root, or rutabaga. While the veggies are roasting, toss a garlic bulb or two into the pan at about the 30-minute mark—the result: easy, creamy garlic! Yum.

Ingredients:

• 1 large carrot
• 1 large potato
• 1 large sweet potato
• 1 large beet
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon chopped fresh rosemary
• Salt and pepper

How to:

1. Preheat the oven to 400°F. Cut the vegetables into 1/2 "-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are.

2. Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.

Serves 2–4.