Building on the success of Christine Steven’s first book, Harvest: Recipes from an Organic Farm, we now bring you The Harvest Kitchen. The Harvest Kitchen guides you through the seasons, the importance of eating seasonal produce and how to grow and prepare your own. A simple meal can be transformed by using the freshest ingredients – a lettuce just plucked from the ground or a peach picked straight from the tree. This is not just a recipe book about preserving jams and chutneys from excess produce, but more a look at how you can better use and preserve the fresh produce that is available to you by capturing the essence of seasonal ingredients to enhance your larder and your lifestyle. Each chapter describes the background of the food it covers with a little bit of growing or production advice, personal anecdotes and practical knowledge, with a selection of up to sixteen recipes per chapter and a series of photos. Each recipe is tried and tested and has a story of how or why it came to exist. With people becoming more inquisitive about food, more people are growing their own food and questioning what goes into the food they buy. To many people, preserving and baking mean a trip down memory lane, a remembrance of a mother’s freshly baked loaf of bread spread with a dollop of Granny’s strawberry jam. In today’s world, preserving means having economical and ethical control over your food. It is time for us all to re-look at the way we eat; to re-establish food values that affect our lives and everyday health. The Harvest Kitchen is full of information with easy-to-follow recipes and tips that will fill your year with flavour while filling the shelves of your larder.