Today, a wave of small farmers, gardeners, and cooks are reviving a time when America's fruits and vegetables amused the eye with diverse colors and delighted the palate with flavors unlike those of the hybrids that fill supermarket counters. Cooking with Heirlooms details ways to weave heirloom vegetables and fruits into more than 150 appetizers, soups, breads, breakfast treats, entrées, salads, side dishes, and desserts. Using those foods available in each season of the year, these mouthwatering dishes pay homage to America’s wonderful cooking diversity, preserve a culinary treasure for the future, and allow everyone to bask in our vast and savory national food heritage.