Two well-planned, thoroughly attractive cookbooks. Crawford (Homesteading, 1975) writes for new country-dwellers trying to meet seasonal vagaries with maximum self-reliance; Burrows and Meyers' theme is rescue measures for the overambitious gardener facing a vegetable invasion. But both should do well among city folk. Burrows and Meyers believe in dishes made with a few sound ingredients and unfussy, intelligent preparations. They are not above pleasant practical stopgaps, but most of their asparagus-to-turnips survey shows how versatile honest vegetables and simple from-scratch methods can be: stir-fried broccoli, carrot ""vichyssoise,"" ratatouille pizza, a Lithuanian baked potato pancake. Crawford covers part of this territory in the same spirit, but also provides ""winter"" recipes stressing rice, legumes, and pasta as well as a good selection of egg, poultry, and inexpensive meat dishes--e.g., a chilled egg loaf and a chicken corn soup with Pennsylvania Dutch ""rivels."" There are also some gardening suggestions and a long section on pickles and preserves. Witty and Wolf's Garden-to-Table Cookbook is a third contender more geared to the gardening end of things (p. 582). It is impossible to recommend one of these three beauties over the others, except in terms of price.