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Simple, seasonal recipes for when the garden gives you way more than you planned for.
Too Many is a practical garden-to-kitchen cookbook created for that familiar moment when the counter is suddenly covered in cucumbers, the zucchini will not stop growing, and somehow every tomato ripened on the same afternoon.
Instead of preserving, canning, or making the same recipe again and again, this collection helps you eat and enjoy the harvest while it’s fresh.
Inside you’ll find 60 recipes organized around six abundant garden vegetables:
Cucumbers — 10 fresh recipes, no pickles required
Tomatoes — 10 recipes without relying on canning
Zucchini — 10 ways to tackle the famously generous summer harvest
Jalapeños — 10 recipes that go far beyond salsa
Bell Peppers — 10 meals, sauces, dips, and more
Radishes — 10 recipes using roots, greens, and everything in between
Plus, there’s a 5-recipe “Too Many Everything” bonus section for those weeks when all six vegetables are ready at once.
The recipes travel across a variety of culinary traditions and flavor combinations. Each recipe includes an About the Tradition note to provide context about the dish or inspiration behind it, along with a Garden Note explaining how the recipe can help make good use of an abundant harvest.
From chilled summer soups and big garden salads to curries, tacos, pasta, fritters, grain bowls, dips, galettes, and comforting skillet meals, these are recipes designed for actually using vegetables—not decorating a plate with them.
65 recipes • Printable PDF • Instant digital download
A useful addition to the kitchen of gardeners, CSA members, farmers-market regulars, and anyone who has ever looked at a pile of zucchini and thought:
What am I going to do with all of this?
Simple, seasonal recipes for when the garden gives you way more than you planned for.
Too Many is a practical garden-to-kitchen cookbook created for that familiar moment when the counter is suddenly covered in cucumbers, the zucchini will not stop growing, and somehow every tomato ripened on the same afternoon.
Instead of preserving, canning, or making the same recipe again and again, this collection helps you eat and enjoy the harvest while it’s fresh.
Inside you’ll find 60 recipes organized around six abundant garden vegetables:
Cucumbers — 10 fresh recipes, no pickles required
Tomatoes — 10 recipes without relying on canning
Zucchini — 10 ways to tackle the famously generous summer harvest
Jalapeños — 10 recipes that go far beyond salsa
Bell Peppers — 10 meals, sauces, dips, and more
Radishes — 10 recipes using roots, greens, and everything in between
Plus, there’s a 5-recipe “Too Many Everything” bonus section for those weeks when all six vegetables are ready at once.
The recipes travel across a variety of culinary traditions and flavor combinations. Each recipe includes an About the Tradition note to provide context about the dish or inspiration behind it, along with a Garden Note explaining how the recipe can help make good use of an abundant harvest.
From chilled summer soups and big garden salads to curries, tacos, pasta, fritters, grain bowls, dips, galettes, and comforting skillet meals, these are recipes designed for actually using vegetables—not decorating a plate with them.
65 recipes • Printable PDF • Instant digital download
A useful addition to the kitchen of gardeners, CSA members, farmers-market regulars, and anyone who has ever looked at a pile of zucchini and thought:
What am I going to do with all of this?