In this highly anticipated follow-up to her best-selling cookbook, My Vermont Table, Gesine Bullock-Prado celebrates seasonal homegrown ingredients.
In this new cookbook, Gesine Bullock-Prado invites her fans into her kitchen, where the harvest is local. Whether she’s picked the lettuce from her own garden, visited a farmers’ market, or shopped at the local grocery store, her seasonal cooking is accessible to all readers. Delicious recipes share the page with fan-favorite family stories and tips on growing food, understanding the soil, and more, for aspirational (and actual) gardeners. Bullock-Prado once dreamed of homesteading—living off the land, cooking pies with scavenged berries, keeping bees and savoring the honey, and foraging all things wild—but was not wholly successful. Her hybrid approach is on display here, and she encourages readers to be realistic and celebrate fresh ingredients wherever they were grown. From Zucchini Waffles to Pickled Peaches, Green Mountain Carbonara to Key Lime Ice Cream Pie, Peony Jelly to Preserved Lemons, these are dishes to make time and again.
From the Publisher
100+ RECIPES
My Harvest Kitchen is filled with recipes for every occasion, ranging from hearty sides that celebrate the harvest to comforting classics layered with depth and texture.
HEARTFELT STORYTELLING
Enjoy meaningful personal stories that connect each recipe to Gesine’s family and her journey toward becoming a homesteader in Vermont.
BAKING TIPS FROM AN ACCLAIMED PASTRY CHEF
Learn how to craft delicious seasonal sweets with the guidance of an acclaimed pastry chef.
GARDENING WISDOM FOR SEASONAL DELIGHTS
Gesine shows you how to bring the garden into your kitchen and breaks down the essential gardening basics for common kitchen staples.
LESSONS ON MAKING THE PERFECT ESSENTIALS
With sections devoted to Eggs, Pie Dough, Breads & Tortillas, and Sauces & Condiments, My Harvest Kitchen will help you perfect the basics and elevate your repertoire.
ALSO ENJOY MY VERMONT TABLE
A Q&A with Gesine Bullock-Prado, Acclaimed Pastry Chef and Author of My Harvest Kitchen and My Vermont Table
Q: What winter cooking traditions do you enjoy? A: This is the time to take advantage of cold hearty greens and make a comforting winter salad with crisp sorrel, chewy barley, and warm bacon dressing. It’s also when, at the moment I think all is lost form the cover of frost, I spy a friendly saffron crocus opening to the sun with its poppy red stigma flopping over like silly string. I store treasured strands to make Preserved Lemon and Saffron Chicken Tanginge. It’s also when I look to chocolate and all things festive, such as a show-stopping Gâteau Concorde.Q: What’s something surprising that appears on your Thanksgiving table? A: My Pumpkin-Mandarin Tarta. This tart is a welcome addition to Thanksgiving but won’t make you feel weird if you make it in September or October. On the other hand, there is a time and place for pumpkin pie and that’s Thanksgiving. I cannot think of an occasion where serving the pie outside of turkey day would be acceptable.Q: Do you have any signature Christmas dishes? A: In my family, every Christmas Eve dinner will have a plate of pickled white asparagus, a sweet reminder of spring. I grow enough that I can enjoy the spears straight from the garden as well, peeking under my cloche to check on how high they’ve grown, snipping carefully with scissors, then back to the kitchen with my haul to make the freshest, sweetest, and most succulent bundle of asparagus in Vermont.Q: What is your favorite holiday baking tradition? A: My mom’s baby sister, my Tante Erika, sends us a much-anticipated package full of goodies every December. As is our family tradition, we celebrate Christmas on December 24, making a simple meal and then assembling a tray of cookies that we place by the Christmas tree. Whereas the presents were once my main focus, it’s now all about watching the kids opening their treats. Who am I kidding? I’m all about the cookie platter. And if that cookie platter doesn’t contain Tante Erika’s Creamy Chocolate Oatmeal Squares, I go full Grinch. Luckily, they are simple to whip up, and I’ll never have to go without.
Customer Reviews
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4.5 out of 5 stars 18
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ASIN : B0DXWRSB6M
Publisher : Countryman Press
Accessibility : Learn more
Publication date : October 14, 2025
Language : English
File size : 155.5 MB
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Print length : 288 pages
ISBN-13 : 978-1682689172
Page Flip : Enabled
Best Sellers Rank: #351,452 in Kindle Store (See Top 100 in Kindle Store) #15 in New England Cooking, Food & Wine #20 in New England Cooking #76 in Seasonal Cooking (Books)
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