Jeanne Kelley - Blue Eggs and Yellow Tomatoes Recipes from a Modern Kitchen Garden

I want to thank my parents, brothers, and sister. Mom, youre a star. You cooked healthy and delicious meals for seven nightly and you always let me make a mess in the kitchen. Pop, your enthusiasm for fine food and good living has been inherited by all your kids who are each in their own right amazing cooks. Matt, your energy and the gusto with which you embrace the cultures and cuisines of all the near and far-flung places you have lived is awesome. Brad, your ability to make fine wine, keep chick-ens and honey bees, and preserve marmalade, all while working in the world of finance, is inspiring. Jaz, your palate is as finely tuned as the beautiful music you write. Katy, you cook, sew, design, teach, and creatively bring beauty to all aspects of our lives.

I must pay respects to my culinary DNA: to my great-grand-parents Reutgen, who owned and ran a bakery in Chino, California, and to my great grandparents Rudolph, who were innkeepers in Valdez, Alaska. To my great-aunts Margaret and Patricia, who were pioneers in the airline food biz (oh, we miss it, now that its gone), and Auntie Jeanne and the Landis girls, who taught me the joys of (many) freshly baked pies and hand-churned vanilla ice cream.

To Martin, Celeste, and Theresa: I get all sappy just thinking about how I might acknowledge your love and support and numerous talentswords fall short.

I raise a glass to all my friendsyou know who you are; youre the ones who share meals with me. What use is good food and drink without the pleasure of your company?

I owe gratitude to Bon Appetit magazineI could practically list the entire staff! But to Barbara Fairchild: Thanks for the opportunity to be part of an excellent magazine; and to Kristine Kidd: its been so great to work with you on many good stories over the years. Sarah Tenaglia, your friendship, dead-on palate, and perfectionism are inspiring. To Lena Birnbaum, Sel ma Morrow, Janet McCraken, and Rochelle Palermo Torres, its a pleasure to cook with you.

Also, Id like to acknowledge the friendly crew at Cooking Light magazineMary Kay Culpepper, et al: Thanks for letting me contribute to your fine publication.

To Diana von Glahn, my editor at Running Press: Thanks for seeing what this book was really about, guiding me though the process, and offering words of encouragement. Id also like to thank Frances Soo Ping Chow for her beautiful design sensibility. Id like to thank my agent, Deborah Ritchken, for her unwavering support and appreciation and knowledge of fine cuisine, and cheers to Karen Kaplan for introducing Deborah to me and singing our praises. A big merci! to Monica Parcell, my photo shoot angel. Thank you to Steve Legato and his assistant Kerry Angell for their beautiful work on the studio photography. Also, a tip of the hat goes to Paula Martinet for her excellent assistance and recipe testing.