What do you do with all the fresh fruit and produce coming out of your garden or that you find at the Farmer’s Market or that you get as a farm share? Our viewers have sent us a treasure trove of recipes to turn Nature’s Bounty into delicious and healthy meals. The book has recipes for delicious ways to prepare tomatoes, zucchini, eggplants and a variety of garden vegetables plus special sections for salads, soups and stews, desserts and even a chapter on canning and preserving. On the show we demonstrate a creamy garlic and basil tomato soup, basil pesto, roasted ratatouille, corn and red pepper fritters and an easy and healthy rhubarb and oatmeal crisp. 152 pages; approx 115 recipes.