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I love Sunset Magazine not only for the great garden articles, but for the delicious and reliable recipes. I have been ripping out and saving recipes from their pages for many years and I have never had a dud in the bunch.

So imagine how excited I was to learn that they have compiled a cookbook filled with recipes utilizing what we grow in our gardens! The Sunset Edible Garden Cookbook – This is what I need!

And I am giving away FIVE copies of this book.

A few months ago, I had the privilege of visiting Sunset Magazine Headquarters for a media day. We toured the grounds (beautiful) and test kitchen (huge) AND we got to sample a few recipes from this cookbook. All I can say is YUM and Double YUM! My favorite so far is the Chocolate Zucchini Rum Cake which is moist, delicious and you can’t even tell there is zucchini in there.

Here’s the skinny on the book.

Each vegetable and fruit has its own section with a little overview of growing and harvesting tips. There is also a chapter on herbs, an overview on canning and planting a vegetable garden. The recipes?  Simple,  delicious and creative. You will find Browned Butter & Hazelnut Mashed Potatoes, Swiss Chard & Sausage Frittata, Pumpkin Gingersnap Ice Cream and Melon-Berry Aqua Fresca and so much more!

Here is a sample recipe (reprinted with permission) using that cool watermelon radish I keep seeing in the seed catalogs. Have you seen these?  They are very easy to grow. And when they are sliced, they really do look like watermelons!

Watermelon-Radish Salad

Serves 6 —  Time: at least 15 minutes

Also known as red-heart or rose-heart radish, the sweet watermelon radish is an Asian variety. You might even find it sold as red daikon. It is an absolute stunner when cut in half, and that’s the prettiest way to serve it, thinly sliced across to see its gorgeous interior.

Ingredients:

watermelon radishes

1/3 cup season rice vinegar

1 tsp. black sesame seeds (optional)

1) Peel radishes. Slice crosswise as thinly as possible. Mix with vinegar.

2) Cover and chill at least 10 minutes or up to 1 hour, stirring occasionally. Sprinkle with sesame seeds if you like and serve.

How YOU can win a FREE Cookbook!

Sorry. Contest closed. Winners were announced HERE with a summary of your tips and recipes. Thanks to everyone for participating!

Sunset has offered to ship cookbooks to FIVE of my lucky readers! All you have to do is comment below listing your favorite garden edible. If you grow a special vegetable variety that you think is the cat’s meow, please tell us!  For example, one of my very favorite zucchinis is called “Gadzukes”. (It has ribbed stripes and when you slice it, it makes a star.) So what is your “Must Have” veggie in the garden? And if you don’t have a favorite, what are wanting to try this year? Tell us below in the comments.

Please Note: One comment per person please and you must be a continental US resident to win. You have until midnight June 6th to enter. Then, I will randomly pick 5 comments and Sunset will ship out the books.

Good luck!

Disclosure: I was not paid to review this cookbook. I received a free review copy and the offer to give away five cookbooks to my readers. The opinions here are my own.

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