Copyright © 2010 by Hortus, Ltd.

Photographs copyright © 2010 by Ben Fink, except pages

6, 7, 14, 47, 56, 58, 73, 96, 115, 125, 129, 134, 135, 152,
153, 172, 177, 185, 187, 188, 209, 228, 244, which are
copyright © 2010 by Hortus, Ltd.

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an
imprint of the Crown Publishing Group, a division of Random
House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon

is a registered trademark of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Smith, P. Allen.
[Seasonal recipes from the garden]
P. Allen Smith’s seasonal recipes from the garden / P. Allen Smith.
— 1st ed.
1. Cookery. 2. Cookery (Vegetables) 3. Cookery (Fruit).
I. Title. II. Title: Seasonal recipes from the garden.
TX714.S592 2010
641.5—dc22 2009049730

ISBN 978-0-307-35108-1

Printed in China

Design by Stephanie Huntwork

Jacket photographs © 2010 by Ben Fink
Photographs on pages 11–13 from the author’s collection

10 9 8 7 6 5 4 3 2 1

First Edition

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 Contents

Introduction 9

Spring
Starters 17
Soups and Sandwiches 23
Salads 31
Main Dishes 40
Vegetables and Sides 51
Bread and Such 59
Desserts 65

Summer
Starters 77
Soups and Sandwiches 85
Salads 91
Main Dishes 101
Vegetables and Sides 109
Bread and Such 117
Desserts 125

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 Fall
Starters 137
Soups and Sandwiches 143
Salads 149
Main Dishes 155
Vegetables and Sides 165
Bread and Such 173
Desserts 179

Winter
Starters 191
Soups and Sandwiches 197
Salads 203
Main Dishes 211
Vegetables and Sides 223
Bread and Such 230
Desserts 237

Resources
How to Grow Ingredients
for Your Recipes 242
Acknowledgments 252
Index 254

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 BLACKBERRY
PORK CHOPS
these days it is rare to find people who raise their own meat for the SERVES 6
table, but it hasn’t been that many generations since most Americans lived on
farms and grew all their own food. Prior to refrigeration, meat such as pork was 6 thick center-cut
pork chops (about
served fresh in the fall and winter. Farmers would wait until temperatures cooled, 2 pounds total),
so the pork would keep through the winter. Around Thanksgiving or soon after- trimmed of fat
ward, my grandparents would process their meat, but it had to wait until the corn Freshly ground black
had been put up in the crib, the apples were picked, all the canning was done, and pepper
the fall plowing was finished. FOR THE BLACKBERRY
They had preferences on how they cut their meat, and they always had nice GASTRIQUE
thick pork chops. I remember how good those were back then, and I still like them 1 tablespoon light
brown sugar
that way. When you cook a thick chop, it’s important to go slow so you don’t
2 tablespoons water
overcook it, or it will be dry. Letting the chops simmer in their own juices helps
½ cup fresh or frozen
keep the meat moist. The crowning glory of this recipe is the sweet tang of the blackberries
blackberry gastrique, a thick sauce made with a reduction of vinegar, sugar, and 4½ teaspoons balsamic
blackberries. It adds just the right accent to the flavor of the chops. vinegar
½ teaspoon sea salt
¼ teaspoon cracked
black pepper

S pray a wide nonreactive skillet with nonstick cooking spray and set it
over medium-high heat. Arrange the pork chops in the skillet and sprinkle
them generously with pepper. Brown the meat well on both sides, 8 to
½ cup fresh
blackberries, for
garnish
10 minutes total.
Reduce the heat to medium-low, cover the skillet, and cook until the
chops are still moist and look slightly pink in the center, 6 to 8 minutes. Lift
the chops onto a platter and keep warm.
Over medium heat, add the brown sugar and water to the fat and
drippings left in the skillet. Stir, allowing the mixture to caramelize, 3 to
4 minutes. Then add the blackberries, vinegar, sea salt, and pepper, and
cook, stirring, until the consistency becomes syrup-like, 5 to 7 minutes.
Transfer the pork chops to a serving platter, and pour the blackberry
gastrique over them. Garnish with fresh blackberries, and serve.

Fa l l 163

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 APPLE AND CARROT
SALAD
SERVES 6 this is a great make-ahead salad, as it is surprisingly good the next
day. It is also a kid-friendly dish, blending the tartness of apples with the sweet-
¼ cup plain yogurt ness of carrots. Make sure you choose an apple with crisp flesh to give the salad a
¼ cup mayonnaise
nice crunchy texture, and use the freshest carrots you can find. Carrots, being root
1 tablespoon fresh
lemon juice vegetables, are tastier when they are grown in loose rich soil and have been
1 teaspoon honey recently harvested. You may be able to find carrots in different colors—deep red,
1 teaspoon kosher salt bright orange, bold yellow—which would add some rainbow hues to the salad.
1 teaspoon cracked The proportions of carrots and apples are flexible, depending on what you have on
black pepper hand. If you like, toss in a handful of raisins.
3 large carrots
2 medium Fuji, Gala, or
Granny Smith apples
1 teaspoon poppy seeds
Combine the yogurt, mayonnaise, lemon juice, honey, salt, and pepper
in a large mixing bowl. Stir together until the mixture is well combined,
and then set it aside.
Peel the carrots and cut them into matchsticks. Put them in a bowl.
Next, quarter and core the apples, and cut them
into matchsticks. Combine the apples with the
Igrow lots of apples at the Garden carrots. Immediately add the carrots and apples to
Home Retreat. Apples ripen at different the yogurt mixture (moving quickly so the apples
times, so there are early, mid-, and late- don’t discolor).
season varieties. Some are best when eaten
Cover and refrigerate the salad for 2 hours
fresh, while others are better suited for
or overnight. Just before serving, toss the poppy
cooking. The Rome Beauty, for example,
is used primarily for baking because it has seeds into the salad.
a firm, acidic flesh and tough, smooth
skin. Late-season apples are often used
for cooking, and most will last through the
winter if stored just above 32°F. Some of my
favorite winter varieties are Arkansas Black,
Ashmead’s Kernel, Braeburn, Cox’s Orange
Pippin, Fuji, and Calville Blanc d’Hiver.

204 P. A l l e n S m i t h ’ s S e a s o na l R e c i p e s f r o m t h e G a r d e n

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