As summer comes to a close and the garden has much to offer, I have been thinking a lot about garden-to-table eating. The new wave of localized eating and knowing the source of one's food has led to many beautiful cookbooks that help you make the most of your garden.
Even if you skipped the heirloom Lemon Oxheart tomatoes this year, Blue Eggs and Yellow Tomatoes provides many stunning photos and recipes, as well as inspiration for next year's garden plan.
I, for one, left out the potato patch this season, but the following recipe for herbed french fries cannot be missed. The volunteer Purple Peruvian Fingerling potatoes in my backyard will soon go under the knife to be made into these: