in their daily lives and Mikkel introduces vegetable recipes to inspire. What makes vegetables exciting is that they really change character and taste according to the seasons. In summer a carrot should be pulled from the ground, lightly rinsed and eaten as it is - completely spicy, tender, crisp and juicy. While in late Autumn, when it has been in the ground for a long while enduring weather and wind, and has become big, coarse but sweet in taste, it should be used in a delicious soup, purée or baked to enhance the wonderful sweetness it has developed. Each chapter is built around recipes on specific vegetables, including peas, Jerusalem artichokes and beetroot, interspersed with foraging trips to forests, islands and green fields of the author's native Denmark. Anders Schønnemann's images highlight how, as the seasons move on and new vegetables become ready to harvest, the daylight changes from long, bright summer evenings into clear autumn days, followed by the frosts of winter. Mikkel has managed to make easy, tasty and beautiful vegetable dishes that will make even the most carnivorous appreciate a green meal.