Arboretum News

There’s Food in the Library?!?

Find the source material from the Andersen Horticultural Library’s exhibit featuring recipes found in magazines, cookbooks and more.

Photo by Liz Potasek.

The Andersen Horticultural Library’s winter exhibit, Food in the Library?!?, is designed to inspire cozy winter meals and features some of the library’s resources highlighting food. While many visitors look to the library as a source for garden planning due to its incredible selection of seed catalogs, design books and garden plans from Arboretum Landscape Gardener Duano Otto, the library’s collection also contains resources related to growing and eating food. From children’s books to magazines and periodicals, find the list of the material that inspired the Food in the Library?!? exhibit below, and use it as inspiration to try something new this winter. (Items with an asterisk are featured in the exhibit.)

While the Snyder Building (which houses the library) is closed due to COVID-19 restrictions, the Andersen Horticultural Library is open to Arboretum visitors with reservations to visit the grounds. Visitors can access the library by ringing a doorbell on the main entrances to the Snyder Building. Library materials cannot be borrowed, but they’ll always be there when you want to look at them. 

Chickpea and Tomato Soup made from recipe in Vegetable Literacy by Deborah Madison. Photo by Liz Potasek

Periodicals & Magazine with recipes

Better Homes & Gardens

*Grit

Heirloom Gardener

Herb Companion

*Herb Quarterly

Martha Stewart Living

*Midwest Living

*Mother Earth Living

Children’s Books

1 2 3 the Farm and Me: Following food from the farm to your family!, by Maddie Frost

A is for Artichoke: A foodie alphabet from artichoke to zest, by Maddie Frost

*Garden to table: A kid’s guide to planting, growing, and preparing food, by Katherine Hengel and Lisa Wagner

Adult Books

Beyond rosemary, basil, and thyme: Unusual, interesting, and uncommon herbs to enjoy, by Theresa Mieseler

A collection of recipes, by the University of Minnesota Landscape Arboretum Auxiliary

Cooking with the oldest foods on Earth: Australian native foods recipes and sources, by John Newton

The culinary herbal: Growing & preserving 97 flavorful herbs, by Susan Belsinger, Arthur O. Tucker and Shawn Linehan

The edible garden: Grow your own vegetables, fruits & herbs no matter where you live, by Country Gardens (Magazine)

*Flavors of the Arboretum: 101 tastes of the season, by University of Minnesota Landscape Arboretum

The food lover’s garden, by Mark Diacono, Laura Hynd and Debora Robertson

Foraging & feasting: A field guide and wild food cookbook, by Dina Falconi and Wendy Hollender

The four season farm gardener’s cookbook: From the garden to the table in 120 recipes, by Barbara Damrosch and Eliot Coleman

Grow, cook, eat: A food lover’s guide to vegetable gardening, including 50 recipes, plus harvesting and storage tips, by Willi Galloway

Growing perennial foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker and Krishna Chavda

The heirloom life gardener: The Baker Creek way of growing your own food easily and naturally, by Jere Gettle, Emilee Gettle and Meghan Sutherland

Homegrown Pantry: A gardener’s guide to selecting the best varieties & planting the perfect amounts for what you want to eat year-round, by Barbara Pleasant

Kew on a plate with Raymond Blanc: Recipes, horticulture and heritage, by Raymond Blanc, Sheila Keating and Kew Royal Botanic Gardens

Kew’s global kitchen cookbook: 101 recipes using edible plants from around the world, by Carolyn Fry and Kew Royal Botanic Gardens

The kitchen herb garden: Growing and preparing essential herbs, by Rosalind Creasy

The new American herbal, by Stephen Orr

Original local: Indigenous foods, stories, and recipes from the Upper Midwest, by Heid E. Erdrich

Plants with benefits: An uninhibited guide to the aphrodisiac herbs, fruits, flowers & veggies in your garden, by Helen Yoest

*Roots: The definitive compendium with more than 225 recipes, by Diane Morgan and Antonis Achilleos

The Sioux Chef’s indigenous kitchen, by Sean Sherman and Beth Dooley

The vegetable bible: A comprehensive guide to growing, preserving, storing, and cooking your favorite vegetables, by Tricia Swanton

*Vegetable literacy: Cooking and gardening with twelve families from the edible plant kingdom, with over 300 deliciously simple recipes, by Deborah Madison, Christopher Hirsheimer and Melissa Hamilton

Youth leader cookbook: A collection of recipes, by Jalen Morrison and Dream of Wild Health

Hungry for more? Check out the recipes that we featured from this exhibit in October.

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