The Southern Harvest Cookbook
The southern garden produces delights in all four seasons, from asparagus to tomatoes, from apples to collard greens. Make use of the bounty of your garden or farmers' market with new twists on familiar favorites. Recipes for Apple Radish Salad and Bacon Apple Burgers break up a fall parade of crisps and crumbles. Instead of roasting, make Whiskey Braised Sweet Potatoes or Sweet Potato Peanut Stew and add greens to Shrimp and Grits. Recipes for preserving herbs, pickling peaches and berry jams mean that your harvest will never go to waste. Let experienced gardener and cook Cathy Cleary walk you through four seasons of fresh, flavorful cooking.
ABOUT THE AUTHOR:
Cathy Cleary and her husband, Reid Chapman, moved to Asheville, NC in 1995. Cathy opened the West End Bakery Café in 2000, devoting her heart and soul to co-owning and operating this iconic establishment until she sold the business in 2015.
She published her first cookbook The West End Bakery and Café Cookbook in 2014 and was featured as a contributor in The Carolina Table by Eno Publishers in 2016. She is ever-curious about new preparation techniques and shares her recipes and ideas on her website “The Cook and the Garden.”
In 2009 she co-founded a nonprofit program called FEAST which teaches gardening and cooking education to over 1,100 kids in schools and after-school programs in Asheville and Buncombe County. She volunteers with FEAST to envision and enable a community where kids eat vegetables every day regardless of income. In other volunteer work, Cathy has served on boards of directors including Bountiful Cities, Slow Food Asheville, Carolina Ground, Haywood Road Market Co-op, Food Connections, and AB Tech Culinary Advisory Committee.
Cathy and her husband own a small farm outside of Asheville where they grow enough food to feed lots of hungry house guests.