{"product_id":"plant-cook-eat-isbn-9781623547547","title":"Plant, Cook, Eat!","description":"\u003cb\u003eFor beginners and green-thumbed foodies, this unusually all-inclusive garden-to-kitchen cookbook is part lesson in gardening and part collection of healthy, delicious, kid-friendly recipes.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWith vibrant photo-illustrations and clearly organized sections, discover how to plant seeds in patio containers, window boxes, or on an allotment; harvest fruits and vegetables; determine which plant parts are edible; spot pests in the garden; and use home-grown crops to cook everything from bean and bacon spaghetti to polenta chips to tomato, feta, and basil pizza.\u003cbr\u003e\u003cbr\u003e\"This effort offers budding young gardeners (and their adults) a comprehensive, hands-on guide to gardening and cooking\" — \u003ci\u003eKirkus Reviews \u003c\/i\u003eSTARRED REVIEWA horticulturalist (from the Royal Botanic Gardens at Kew, no less) and a food writer partner to produce a kid-friendly guide to growing and preparing food. Their collaboration is packed with all the basic information would-be green thumbs need to start a garden. They’ll learn about the importance of soil health and composting, tools and equipment, as well as wildlife friends and foes. After a brief intro to plant anatomy and reproduction, the book walks kids through the tasks necessary throughout the growing cycle, from sowing and planting, watering and weeding, to, finally, harvesting. Whether gardening in the backyard, in containers or window boxes, or in a community-garden allotment, tips and tricks galore demonstrate how easy it is. Kids can then delight in transforming home-grown produce into delicious meals. Step-by-step growing guides to individual vegetables precede recipes. Learn how to grow tomatoes before making tomato, feta, and basil pizza or peas for pea gnocchi. All the recipes are simple, tasty, and definitely not boring! This book shares a tactic valued by parents in the know—kids are typically actively excited to eat the foods they grow and cook themselves, thus cultivating healthy eating habits. Vibrant photographs featuring culturally diverse youngsters, sprightly decorative illustrations, and a well-organized layout make the book easy to digest and enjoyable to read. In the back, suggestions for growing varieties and a plant glossary take away the guesswork. Part gardening how-to, part healthy cookbook, this effort offers budding young gardeners (and their adults) a comprehensive, hands-on guide to gardening and cooking.\u003cbr\u003e—\u003ci\u003eKirkus Reviews\u003c\/i\u003e STARRED review\u003cbr\u003e\u003cbr\u003eAn ideal do-it-yourself instruction guide and manual for children ages 7 to 10, and collaborative compiled by Joe Archer (who is head Horticulturalist at England's Kew Cardens) and Caroline Craig (a food writer from London), \"Plant, Cook, Eat!: A Children's Cookbook\" is replete with vibrant photo-illustrations and clearly organized sections. Young readers will discover how to plant seeds in patio containers, window boxes, or on an allotment; harvest fruits and vegetables; determine which plant parts are edible; spot pests in the garden; and use home-grown crops to cook everything from bean and bacon spaghetti to polenta chips to tomato, feta, and basil pizza. Thoroughly 'kid friendly' in organization and presentation, \"Plant, Cook, Eat!: A Children's Cookbook\" is especially and unreservedly recommended for family, elementary school, and community library collections.\u003cbr\u003e—\u003ci\u003eMidwest Book Review\u003c\/i\u003e\u003cb\u003e*\u003c\/b\u003e  Joe Archer works at Kew Gardens as Head Horticulturist in the kitchen garden and has appeared on BBC in the \u003ci\u003eKew on a Plate\u003c\/i\u003e television program with Raymond Blanc.\u003cbr\u003e  \u003cb\u003e*\u003c\/b\u003e  Caroline Craig is a food writer from London and the author of \u003ci\u003eThe Little Book of Lunch \u003c\/i\u003eadult cookbook (Regan Arts) and \u003ci\u003eThe Cornershop Cookbook\u003c\/i\u003e (Random House UK). She's also a columnist for \u003ci\u003eGuardian Cook\u003c\/i\u003e.Carrot Scramble\u003cbr\u003e serves 4\u003cbr\u003e  \u003cbr\u003e 2 large sweet potatoes\u003cbr\u003e x slices bacon\u003cbr\u003e 1 large leek, white part only, sliced \u003cbr\u003e Salt and pepper\u003cbr\u003e 8 large carrots, peeled and chopped \u003cbr\u003e 1 lemon, halved\u003cbr\u003e 2 tablespoons butter\u003cbr\u003e Drizzle of olive oil\u003cbr\u003e  \u003cbr\u003e 1. Preheat the oven to 350°F.\u003cbr\u003e 2. Bake the sweet potatoes for 45 minutes to an hour, until a fork goes in easily.\u003cbr\u003e 3. While the sweet potatoes are baking, cook the bacon in a frying pan until browned. Drain.\u003cbr\u003e 4. In a separate frying pan, cook the leek, sprinkled with salt and pepper, for 5 to10 minutes on medium heat, stirring often, until softened. Chop the bacon and stir it in. \u003cbr\u003e 5. Cook the carrots in a pot of boiling salted water for 10 minutes, until tender. Drain them and mash them in a large bowl.\u003cbr\u003e 6. When the sweet potatoes are cooked, halve them and scoop out the flesh. Add the sweet potato to the carrot and roughly mash them together. Season with salt and pepper and the juice of half the lemon.\u003cbr\u003e 7. Add the butter and olive oil, followed by the bacon and leek mixture. Add the juice from the other half of the lemon if you wish.","brand":"Charlesbridge","offers":[{"title":"Default Title","offer_id":48233478160613,"sku":"NP9781623547547","price":15.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781623547547.jpg?v=1767734839","url":"https:\/\/k12savings.com\/products\/plant-cook-eat-isbn-9781623547547","provider":"K12savings","version":"1.0","type":"link"}