The Chef's Garden by Farmer Lee Jones with Kristin Donnelly is an approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country. In this guide and cookbook, Jones and Donnelly share the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. It features more than 500 entries from herbs to edible flowers to varieties of commonly known and not-so-common produce. This stunning book packs in 100 recipes and will be a new bible for farmers' market shoppers and home cooks.
Smithsonian Gardens extends the Smithsonian's museum experience in a public garden setting with over 180 acres of outdoor gardens including 13 public exhibition gardens often called the Smithsonian institution's "museum without walls." Staff also produces interior exhibits and horticultural displays around the Smithsonian, develops educational programing, and manages artifact, archival, and living collections.