Intro -- Title Page -- Copyright Page -- Dedication Page -- Contents -- Introduction: A Warm Welcome -- Eating Seasonally -- Ethically Sourcing your Meats -- Staple Ingredients -- Homemade Pantry Basics -- Chive Blossom Salt -- Garlic and Bay Leaf Salt -- Saffron Salt -- Chipotle Honey -- Rosemary and Vanilla Bean Maple Syrup -- Dried Rosemary -- Garlic Powder -- Roasted Tomatoes -- Tomato Sauce -- Quick-Pickled Onions -- Quick-Pickled Beets -- Quick-Pickled Carrots -- Flavorful Preserved Lemons -- Maple, Rosemary, and Sea Salt Butter -- Roasted Mushroom Butter -- Oregano, Lemon, and Black Pepper Butter -- Chocolate-Orange Butter -- Pork Stock -- Poultry Stock -- Vegetable Stock -- Spring -- Menu for a Spring Picnic -- Starting Your Own Seeds -- Roasted Radishes with Fresh Thyme -- Green Pea Hummus with Toasted Pita -- Spinach and Mustard Deviled Eggs -- Roasted Asparagus Crostini with Lemon Cream Cheese -- Spring Onion and Sherry Vinegar Jam -- Chopped Chard and Apricot Salad with Feta, Crispy Pancetta, and Rosemary Dressing -- Roast Chicken with Sherry-Sautéed Morels -- Spring Onion Crab Cakes with Dill Yogurt Sauce -- Pizza Bianca with Shaved Kohlrabi and Arugula -- Parmesan Rind and Roasted Rapini Soup -- Pea Shoot, Pancetta, and Shaved Asparagus Salad -- Snap Pea Salad with Preserved Lemon and Goat Cheese Medallions -- Black Pepper Rack of Lamb with Red Currant and Rhubarb Glaze -- Fennel-Pistachio Pesto Lasagna -- Milk-Braised Pork Butt Roast with Leeks and Fennel -- Balsamic-Cherry Pork Tenderloin -- Rhubarb Tarragon Ice Cream -- Brown Butter Sprouted Grain Cake with Rhubarb Meringue Buttercream -- Rosemary-Jasmine Rolls with Whiskey Glaze -- Cherry-Almond Custard Tart -- Blueberry Dutch Baby -- Lilac Cupcakes with Vanilla–White Chocolate Buttercream -- Rhubarb-Ginger Planter’s Punch -- Lilac Iced Latte.

Black Cherry–Tarragon Shrub and The Silky Black Cocktail -- Summer -- Menu for a Summer Cookout -- Transplanting and Maintaining Plants -- Manchego-Stuffed Petite Peppers -- Roasted Sweet Pepper Spread -- Feta-and-Paprika-Stuffed Squash Blossoms -- Roasted Cherry Tomato Chips -- Summer Squash Fritters with Cucumber Tzatziki -- Grilled Oysters with Shallot and Sherry Vinegar Mignonette -- Charred Broccolini and Avocado Tacos with Roasted Tomatillo Salsa -- Farro-Stuffed Eggplants with Feta -- Mussels in Tomato and White Wine Broth -- Fire-Roasted Lime Fish -- Roasted Tomato and Goat Cheese Ravioli -- Blue Cheeseburgers with Sherry Caramelized Onions and Pickled Grapes -- Evi’s Braised Octopus in Tomato Sauce -- Grilled Chicken with Peach-Basil Glaze -- Fig, Prosciutto, and Spinach Salad with ChÃv̈re and Preserved Lemon Vinaigrette -- Green Bean and Lemon Soup -- Salt-Baked Trout with Sweet Pepper and Lemon -- Watermelon and Mint Blossom Granita -- Stone Fruit Mini Pies -- Huckleberry Pie -- Blackberry–Black Pepper Cheesecake with a Brown Butter Crust -- Raspberry-Mascarpone Panna Cotta -- Cinnamon–Sweet Corn Ice Cream -- Melon Agua Fresca -- Peach and Thyme Lemonade -- Strawberry-Habanero Daiquiri -- Autumn -- Menu for a Harvest Supper -- Composting -- Sweet, Salty, and Spicy Skillet Pecans -- Tempura-Fried Squash with Ginger-Soy Dipping Sauce -- Buttermilk Cornbread with Caramelized Onions and Black Pepper -- Brussels Sprouts au Gratin -- Ponzu-Sautéed Mushrooms on Toast with Poached Quail Eggs -- Duck and Squash Curry -- Hazelnut-and-Maple-Crusted Pork Loin Chops with Apples and Sage -- Caramelized Pear and Pancetta Polenta -- Pumpkin and Date Cassoulet -- Mushroom Risotto -- Butternut Tortellini with Brown Butter, Hazelnuts, and Crispy Sage -- Cauliflower Steaks with Mushroom Gravy -- Mushroom and Squash Enchiladas.

Herb-Brined Roast Turkey with Pear and Honey Glaze and Cornbread-Sausage Stuffing -- Bone Broth Ramen -- Lamb and Winter Squash Cottage Pie -- Caramel Apple Tarte Tatin -- Cider and Cinnamon Babka -- Brown Butter–Honey Pie -- Chai and Poppy Challah -- Chocolate-Cayenne-Caramel Tartlets with Hazelnut–Graham Cracker Crusts -- Winter Squash Filo Spiral with Honey Syrup -- Homemade Chai Latte -- Brandy Spiced Cider -- Hot Buttered Hazelnut Milk -- Winter -- Menu for a Winter Feast -- Seed Saving, Cataloging, and Sourcing -- Winter Cheese Board with Herbed Dates -- Balsamic-Sautéed Kale, ChÃv̈re, and Pomegranate Crostini -- Roasted Chestnuts with Brown Butter–Sage Sauce -- Spanikopita -- Roasted Garlic Sourdough with Kopanisti -- Carrot, Pine Nut, and Parmesan Skillet Pizza with Creamy Roasted Garlic Sauce -- Seared Scallops with Brown Butter–Sage–Roasted Rutabaga Puree -- Sweet Potato and Collard Green Curry -- Spinach and Caramelized Leek Mac and Cheese -- Shaved Beet Salad with Port-and-Balsamic Vinaigrette -- Kale-Pesto Manicotti -- Winter Root Vegetable Hash -- Beet, Hazelnut, and Black Bean Burgers -- Heirloom Potato Clam Chowder -- Roasted Chicken with Persimmon and Port Glaze -- Braised Pork Spareribs with Figs and Anise -- Persimmon-Mascarpone Cheesecake Tart with Almond Crust -- Buttermilk-Beet Cake with Cream-Cheese Buttercream -- Rosemary-and-Date Roulade with Brown-Butter Buttercream -- Cranberry-Apple Pie with Graham Cracker Crust -- Carrot and Cajeta Bread Pudding -- Winter Citrus Cake -- Foraged Fir Tip Herbal Tea -- Cranberry Gin Spritzer -- Eggnog -- Resources -- Index of Searchable Terms -- Acknowledgments.