Ellen Ecker Ogden, Cookbook author and kitchen garden designer.
Ellen Ecker Ogden is a Vermont based food and garden writer, cookbook author and co-founder of The Cook’s Garden. America’s premier seed company specializing in vegetables, herbs and edible flowers for cooks. She is the author of From the Cooks Garden, in 2003 ( HarperCollins), a cookbook featuring garden lore and seasonal recipes, and The Vermont Cheese Book released in July 2007 (WW Norton). Her most recent book, The Complete Kitchen Garden, was published in 2011 (Abrams Books).
The Cook’s Garden began in 1983 as a market garden and farm stand in southern Vermont, specializing in lettuce and European salad greens, and evolved into a seed catalog with close to a million readers. For more than twenty years Ellen marketed the catalog through her recipes, and design skills. Now owned by the W. A. Burpee seed catalog, Ellen served as a lifestyle and marketing consultant until 2008, when she joined the Vermont Cheese Council as Executive Director. In 2009, she worked on her new book, and served as the managing editor of Vermont Field to Table magazine, based on local food topics. She is a recognized freelance writer, lecturer, and educator on a variety of food and garden topics.
Ellen has written and published in numerous food and garden magazines to include Country Living, Organic Gardening, Eating Well, Better Homes and Gardens, The Boston Globe, The Herb Companion, Vermont Magazine and Vermont Life. Her kitchen gardens have been featured in Victoria, Horticulture, Martha Stewart Living and Vermont Life, as well as The New York Times and Better Homes and Garden. She has been the subject of cover stories in Country Journal, Boston Herald Sunday and the Boston Globe magazines, and has been a guest on PBS Victory Garden, HGTV’s Gardening by the Yard as the Baroness of Basil and other national television and radio programs.
Ogden is a graduate of Hobart and William Smith College, and studied with Marcella Hazan at the Marcella Hazan School of Classic Italian Cooking in Venice, Italy, and Darina Allen at the Ballymaloe School of Cookery in Shanagary, Ireland. A member of the Vermont Fresh Network, Slow Food USA, International Association of Culinary Professionals (IACP), Northeast Organic Farmers Association (NOFA), and Garden Writers Association of America (GWAA,) and Les Dames d’Escoffier. She is lectures and teaches widely on kitchen garden designs.
The Complete Kitchen Garden