My Harvest Kitchen: 100+ Recipes to Savor the Seasons

by Gesine Bullock-Prado

In this highly anticipated follow-up to her best-selling cookbook, My Vermont Table, Gesine Bullock-Prado celebrates seasonal homegrown ingredients.


In this new cookbook, Gesine Bullock-Prado invites her fans into her kitchen, where the harvest is local. Whether she’s picked the lettuce from her own garden, visited a farmers’ market, or shopped at the local grocery store, her seasonal cooking is accessible to all readers. Delicious recipes share the page with fan-favorite family stories and tips on growing food, understanding the soil, and more, for aspirational (and actual) gardeners. Bullock-Prado once dreamed of homesteading—living off the land, cooking pies with scavenged berries, keeping bees and savoring the honey, and foraging all things wild—but was not wholly successful. Her hybrid approach is on display here, and she encourages readers to be realistic and celebrate fresh ingredients wherever they were grown. From Zucchini Waffles to Pickled Peaches, Green Mountain Carbonara to Key Lime Ice Cream Pie, Peony Jelly to Preserved Lemons, these are dishes to make time and again.

Genres: Cookbooks, Food, Nonfiction, Cooking

288 pages, Hardcover

Published October 14, 2025

Reviews

[Leane · Rating 3 out of 5]

This is a gorgeous cookbook, full of crisp and colorful photography, comprehensive recipes, and short essays on a variety of gardening and culinary topics like On Corn, On Foraging, On Garlic and Beekeeping. You can read this as a cookbook that is useful and creative, or as a meditative dive into essay topics. The author is a good, succinct, and accessible writer whether it is an essay or a recipe. After an Introduction giving the reader her history of moving to Vermont 20 years ago from LA and Things I Use and Love to explain equipment and ingredients she provides an array of topics broken into Good Morning, Soups, Salads, & Sammies, Nibbles & Sides ,Feasts, Sweets, Essentials like the perfect hard-boiled egg or quinoa, sauces, condiments, and a chapter on pickling and preserving. All is followed by a lovely acknowledgment page and an Index. She emphasizes using seasonal produce and has some accessible innovative uses for ramps, leeks, and root vegetables. Good present for someone who gardens produce or just someone who enjoys cooking with fresh ingredients. Being primarily a baker, I am going to try her Tante Erika’s Creamy Chocolate Oatmeal Squares and the I Have Too Much Fruit Cake. Readalikes may be Julius Roberts’ The Farm Table, Mary Beth Lind’s Simply in Season, and/or Lynn Crawford and Lora Kirk’s Two Chefs in the Garden which is a vegetarian cookbook.