Kevin West’s ‘The Cook’s Garden’ Is Rooted in Seasonal Cooking and Homegrown Flavors

Kevin West is eager to offer a taste of his newest cookbook. And for the former magazine editor, there’s no better place than one of his old New York haunts. “As a habit, I always check in on markets when I’m traveling, just to see what’s going on,” says West, standing on the periphery of the Union Square Greenmarket with a carton of blackberries in hand. A crusty baguette juts out of his tote bag, which will accompany him back to his home in the Berkshires later that afternoon.  West has already done a quick walkthrough of the market, and has his sights set on a few vendors stocked with the sort of seasonal produce that defines his new book, “The Cook’s Garden: A Gardener’s Guide to Selecting, Growing, and Savoring the Tastiest Vegetables of Each Season.” The book, crafted over several years, began as a “COVID project” when the editor of West’s previous book, “Saving the Season,” called and asked if he was interested in writing a book about cooking with garden-grown food.  “And I said, there’s nothing I would be more interested in,” says West, who was spending most of his days gardening and cooking. The concept was inspired by Marian

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