Eating From the Ground Up

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the vegetable book

Monday, February 19, 2018 by alana


On my computer, this book lives in a file called “the vegetable book,” but you’ll see it on the shelf as Eating From the Ground Up: Recipes for Simple, Perfect Vegetables. The book comes out on February 27 (!), so I wanted to share a few details about that here.
Between now and then, Rosie and I are heading off on her 13 trip. I feel like I just got back from Sadie’s 13 trip but it was actually almost 2 years ago, and Rosie has chosen a very different kind of trip. We head to Tulum tomorrow, so get ready for palm trees on the instagram. (As if you need more of those, I know! But I promise I’ll make them good.)
The book is of course available for preorder, and YES it helps to preorder, which you can do here or here or here. If you’d like a signed (even personalized!) copy sent off to you, get in touch with my friends at One Mercantile. I’ll sign a book for you and they’ll send it off. Or if you’d like a signed card to stick into a book you’ve purchased elsewhere, just let me know and I’ll pop it in the mail. And speaking of One Mercantile:

If you’re close by, please come! It’s shaping up to be a great party, and I’d love to see you there.
 
I’m excited to share this book with you, friends. I hope it will be well used in your kitchens. And SO MANY OF YOU helped me with this one, and I hope all you amazing testers know how present you are on the pages.
Off to the beach- see you in a week! I’ll be the one shamelessly self promoting with a sunburn. xo

Filed Under: cookbooks, My Berkshires, The Writing Process

« sweet potato latkes with roasted applesauce
the animals of these past days »

Comments

  1. Terri Schanks says

    Tuesday, February 20, 2018 at 11:21 am

    Alana–
    Congratulations on your book. Vaya con Dios!
    I’ll be in Santa Fe in the fall, sending Counter Culture love. Until then, we are working on our own projects here in St. Louis and look forward to getting your new love offering.
    Best wishes!
    Terri

    • alanac says

      Saturday, March 3, 2018 at 8:54 am

      Thank you, thank you- Terri!

  2. Tania says

    Tuesday, February 20, 2018 at 7:17 pm

    I’m looking forward to reading your latest. I’ve always enjoyed your writing as much as your recipes! Congratulations!

    • alanac says

      Saturday, March 3, 2018 at 8:54 am

      Thank you, Tania! I so appreciate it.

  3. Janet says

    Thursday, February 22, 2018 at 12:09 pm

    Still rehearsing my cheer but I already know that part of it goes RADISH RADISH RADISH. So excited!!! Xooo.

    • alanac says

      Saturday, March 3, 2018 at 8:55 am

      Ha! What do radish cheerleaders wear? I think we need a uniform!

  4. Hannah says

    Wednesday, February 28, 2018 at 4:50 pm

    Book has arrived and book is wonderful! Congratulations! I’m already cooking out of it.

    • alanac says

      Saturday, March 3, 2018 at 8:55 am

      And thank you for you testing help!! xo

  5. alwayshungry says

    Thursday, March 1, 2018 at 11:47 pm

    Félicitations Alana ! Your book will be a gift to myself for working really really hard this month. I would have loved to preorder but to be honest I could hardly remember to eat after work lately. I hope you have a fabulous trip! And I’m soo looking forward to having a relaxed cup of tea with your book in hand! Cheers to you and as Janet said “RADISH, RADISH, RAADISH!”

    • alanac says

      Saturday, March 3, 2018 at 8:56 am

      Oh, i hope you get a quiet moment soon! Thank you, and thank you for your testing help too. Love from over the ocean. xo

  6. Marcia Coakley says

    Sunday, March 4, 2018 at 3:30 pm

    So delighted with this latest book. (I have both of the others, too).
    I want to share each and every page with our CSA shareholders at the Medway Community Farm. I wish I could gift everyone of them with a copy…such enlightenment and inspiration.
    Brava and yum
    Marcia

    • alanac says

      Monday, March 5, 2018 at 10:59 am

      Thank you, thank you Marcia!

  7. Carole says

    Monday, March 5, 2018 at 3:57 pm

    So glad I stopped by! I own all of your books. Congrats on the release of a new book! Off to pre-order it!

    • alanac says

      Tuesday, March 20, 2018 at 7:10 am

      Thank you so much, Carole!

  8. Deborah says

    Monday, April 9, 2018 at 2:40 pm

    Congratulations. This looks wonderful.


Welcome!

I’m Alana, and I write about food, family and the wonderful chaos that ensues when the two combine. If you’re new to the site, here are a few good places to start, or learn more about me on my about page.

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The Homemade Pantry, The Homemade Kitchen, Eating From The Ground Up 🍳

Instagram post 2337331591407595410_13442450 Sending off my taxes today with intention and prayer that they will be used to support programs for the most vulnerable, and that my little contribution will join with others to help move us towards the country I know we can be. #taxmagic ✨
Instagram post 2335726864949371764_13442450 Goodies en route to @north_plain_farm today for pickup! Word about town is that LOTS of moolah was raised for BRIDGE in this little #bakersagainstracism bake sale. Thanks to North Plain Farm and @raisinporpoise for the organizing, to everyone who bought and bid, and most of all to BRIDGE for the essential work they do. (Want to learn more about BRIDGE? Head to the link in my profile.)
Instagram post 2332756427273440195_13442450 So technically you’re not supposed to send food when trying to find an agent, but I did it it. 10 years ago, my granola helped seal that deal, and he insisted I send it to publishers when we were selling The Homemade Pantry (another general publishing no no) That Landed-a woman-with-no-platform-a-book deal Granola is up for grabs in this amazing bake sale, as well as goodies by some of my very favorite bakers (@madeinghent , @raisinporpoise , and @thedooryard to name a few). Oh and maybe my favorite item in there are the magical @susanspungen ginger chocolate cookies I mentioned a few weeks back, made by Sadie herself. All of this is to support the work of @multiculturalbridge , and the order form is up in my bio. Get to it! #bakersagainstracism
Instagram post 2330317921708403058_13442450 My friend @afgoldfarb has been part of a team of people working on this vital project. The link to learn more and help out is in my profile.
Instagram post 2330131706816229761_13442450 I’ll be baking up a storm for this! Local bakers- there’s still room for more! Let @north_plain_farm know that you want IN.
Instagram post 2324845496300301430_13442450 To those who ask here? In Great Barrington? YES. In Great Barrington.
Instagram post 2324091364266290851_13442450 I know there are so many resources out there right now, but I want to share one that’s been really helpful for me in the last several months. There are many seasons of this podcast, but I recommend Season 2 on Whiteness as well is Season 4 on Democracy. #sceneonradio
Instagram post 2322615811734696638_13442450 Black lives matter.
Instagram post 2319329508599466327_13442450 I did not bake these cookies, as I am no longer the cookie baker in this house. But this is the second time that  Sadie has made @susanspungen ‘s Triple-Ginger Chocolate Chunk Cookies (and also the second time I’ve talked about a recipe Sadie has made from the #openkitchencookbook), and I think these might actually be the best cookies I have ever had. I’m often looking for the perfect ginger cookie and this is it, and I’d also choose it over a chocolate chip cookie (or let’s be honest-any other kind of cookie) any day.
Instagram post 2316311882260313364_13442450 No matter how many rulers and pizza cutters and other magical tools I use, it seems that the straight line will always elude me.
Instagram post 2314127252740427104_13442450 Living it up. 💥
Instagram post 2312088043104000827_13442450 Every day my neighbor’s yard gets prettier.
Instagram post 2311325683330503572_13442450 @paulaperlis sent us @susanspungen ‘s new book and of course the first recipe Sadie picked is marked with the *project* heading. She’s been cooking all afternoon and the house smells like ✨✨✨ (With gorgeous images by @gentlandhyers ❤️)
Instagram post 2311141543964321092_13442450 When I took on a day job a few years ago, I found that the first thing to go was all the homemade stuff I’d been making and writing about over the years. I’m still going out to work most days, but I’m finding now with a full and captive house and more downtime in general that those things I love to make are back. For me, it’s granola, yogurt, bread. Hello, old friends!
Instagram post 2308503311808232748_13442450 All the things in the house pasta: roasted cauliflower, a few sad leaves of kale, one jar of fancy tuna saved for a special occasion (how about Wednesday?), Rosemary, homemade breadcrumbs from the freezer fried in butter, crispy sage leaves, pasta water, salt, so much pepper. Success!
Instagram post 2307412630968777107_13442450 @artbywoodgy made this beautiful thing for me for Mother’s Day. All the veggies are on Velcro so I can plan to my hearts delight.
Instagram post 2306345003953662730_13442450 Happy Mother’s Day to my brave and beautiful mom, who birthed two different humans in such different times in her life. With me she was so young, and she figured it all out just as she was learning how to be an adult. This picture was taken nineteen years later, when she was pregnant again and I was almost an adult myself. Thanks for keeping at it, Mom, and for always showing up with love. ❤️
Instagram post 2304888771283579843_13442450 What we do for cake.
Instagram post 2302665269449083186_13442450 It’s a magnolia year for sure.
Instagram post 2295808104927071821_13442450 A long time ago, Joey talked about his crush on this particular alien-like flower with a good friend of ours. Months later, little bulbs arrived in the mail. We put them in the ground last fall, and now they are everywhere. If that isn’t some kind of magic, I don’t know what is. ✨ (🙏🏻 to @wildflowers1 for the cool vase, too.)
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Front cover The Homemade Kitchen

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Learn more about my latest book, Eating from the Ground Up. It's perfect for all you vegetable lovers out there.

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