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contents

Heirloom Vegetable Gardens

How To Grow an Heirloom Garden

Heirloom Garden Style

Interview: Kent Whealy

An Encyclopedia of Heirloom Vegetables

From Amaranth to Tomatoes

Cooking from the Heirloom Garden

Interview: Debra Friedman

About Pickles

Dill Pickles, Fresh Packed

Pickled Dilly Beans

Grandma Dorothy’s Watermelon Pickles

Heirloom Tomato Platter

Summer Squash and Corn Chowder

Gourd Soup

Borscht

Cold Slaw and Hot Slaw

German Potato Salad

Spring Vegetable Soup with Parsley Dumplings

Wild Greens with Bacon and Eggs

Mess o’ Greens

Beans with Pork

Corn Bread

New England Boiled Dinner

Red-Flannel Hash

Leather Britches Beans

Fried Cucumbers

Beerocks

Baked Winter Squash with Maple Nut/Seed Butter

Succotash

Stewed Tomatoes

Corn Pudding

Brussels Sprouts with Cream and Nuts

Creamed Onions

Candied Sweet Potatoes

Baked Beets

Roast Parsnips

Turnip Puree

New Potatoes with Butter and Parsley

Carrot Pie

Rhubarb and Strawberry Cobbler

Appendices

Appendix A: Planting and Maintenance

Appendix B: Pest and Disease Control

Resources

Acknowledgments

A few years ago, I grew an heirloom vegetable garden filled with varieties that would have been grown in America in the late 1800s. My scarecrow, Millie, oversaw the garden. The wheelbarrow contains much produce from that garden.