“What the hell do I do with Kohlrabi?” is the first thing you see when you open the front cover of The Broad Fork by Hugh Acheson. This definitely caught my attention promptimg me to read the introduction of the book. This book is not about becoming a vegetarian, but rather a book about how to make vegetables an integral part of every meal. It’s broken down by seasons, similar to Salad Love. Acheson features seasonal fruits and vegetables in each section by sharing 4 recipes (3 quick and 1 more advanced) for each ingredient. He includes well-known fruits and veggies like apples, cucumbers, and tomatoes; as well as those not as common, like kohlrabi, persimmons, and salsify.
When glancing through this fruit and veggie cookbook, I find the non-glossy pages well organized with interesting photos. The Corn Spoonbread (p. 275) and the Slow Cooker Apple Butter (p. 19) sound like recipes that I will add to my recipe list that I make often. While he Broccoli Soup with Roasted Chicken (p. 104) and Vidalia Onion Marmalade (p. 89) have me excited to try something new and different. I appreciate the tidbits of information Acheson shares about the ingredients, as well as helpful tips to make the process easier. This cookbook is a keeper as it is one that will broaden my horizons when it comes to “rabbit food,” and we could all use a little more of that in our lives.
I am thankful for Blogging for Books who sent a copy of this book in exchange for my honest review.