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Author: Matthew Biggs
Publisher: Penguin
ISBN: 0744030110
Category : Gardening
Languages : en
Pages : 224
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Book Description
Discover more than 50 out-of-the-ordinary edibles, from cucamelons to strawberry popcorn, in this seed-to-plate guide that inspires you to cultivate amazing new fruit and vegetable crops. Whether you're a beginner and determined to make the most of limited space with a truly unique and heirloom harvest, or a seasoned grower looking to spice up your cooking with gourmet flavors, the step-by-step instructions give you the confidence to grow some unusually tasty crops. Choose from fruiting vegetables such as orange eggplants and hyacinth beans, salad greens such as fiddlehead ferns and sushi hostas, grains such as quinoa and chia, and luscious fruits such as honeyberries and white strawberries. All plants can be started indoors and transplanted, grown outdoors in the garden, or kept as houseplants. With versatile gardening advice for growing in a variety of spaces and situations, plus cooking suggestions and preserving options, a weird and wonderful harvest is guaranteed.
Author: Matthew Biggs
Publisher: Penguin
ISBN: 0744030110
Category : Gardening
Languages : en
Pages : 224
Get Book Here
Book Description
Discover more than 50 out-of-the-ordinary edibles, from cucamelons to strawberry popcorn, in this seed-to-plate guide that inspires you to cultivate amazing new fruit and vegetable crops. Whether you're a beginner and determined to make the most of limited space with a truly unique and heirloom harvest, or a seasoned grower looking to spice up your cooking with gourmet flavors, the step-by-step instructions give you the confidence to grow some unusually tasty crops. Choose from fruiting vegetables such as orange eggplants and hyacinth beans, salad greens such as fiddlehead ferns and sushi hostas, grains such as quinoa and chia, and luscious fruits such as honeyberries and white strawberries. All plants can be started indoors and transplanted, grown outdoors in the garden, or kept as houseplants. With versatile gardening advice for growing in a variety of spaces and situations, plus cooking suggestions and preserving options, a weird and wonderful harvest is guaranteed.
Author: Willi Galloway
Publisher: Sasquatch Books
ISBN: 1570617953
Category : Gardening
Languages : en
Pages : 305
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Book Description
Conscious foodies will love this easy-to-follow guide on creating garden-to-table meals—with tips on growing and storing your own harvest, plus delicious recipes From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike. Grow Cook Eat will inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food. The book also fills in the blanks that exist between growing food in the garden and using it in the kitchen with guides to 50 of the best-loved, tastiest vegetables, herbs, and small fruits. The guides give readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds.
Author: Jo Whittingham
Publisher:
ISBN: 9781740339889
Category : Fruit-culture
Languages : en
Pages : 256
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Book Description
Specially adapted for the Australian Market Grow Something to Eat Every Day will have you putting something home-grown on the table, 365 days a year. From growing vegetables and plants to herbs and fruit, Grow Something to Eat Everyday is the ultimate grow-to-eat manual with simple, comprehensive tips and advice on what to grow when - in a handy month-by-month format. An opener gallery shows you what to grow for each month as well as what is ready for eating with extra tips on storing and preserving. Worried about the winter months? Don't be; this book demonstrates how success lies in the planning with sowing, planting, and growing advice in each month to keep the crops coming. As well as clear advice on cultivation essentials and troubleshooting pests and diseases, this also provides advice on small-scale growing for gardeners with little space. A handy at-a-glance crop planner is perfect if you are looking for an instant summary of what to grow when and with its friendly tone and engaging style, this is ideal for new gardeners.
Author: Barbara Pleasant
Publisher: Storey Publishing, LLC
ISBN: 1612125794
Category : Gardening
Languages : en
Pages : 329
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Book Description
Now that you’ve mastered gardening basics, you want to enjoy your bounty year-round, right? Homegrown Pantry picks up where beginning gardening books leave off, with in-depth profiles of the 55 most popular crops — including beans, beets, squash, tomatoes, and much more — to keep your pantry stocked throughout the year. Each vegetable profile highlights how many plants to grow for a year’s worth of eating, and which storage methods work best for specific varieties. Author Barbara Pleasant culls tips from decades of her own gardening experience and from growers across North America to offer planting, care, and harvesting refreshers for every region and each vegetable. Foreword INDIES Silver Award Winner GWA Media Awards Silver Award Winner
Author: DK
Publisher: Dorling Kindersley Ltd
ISBN: 0241205573
Category : Gardening
Languages : en
Pages : 258
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Book Description
You don't need an allotment to grow your own, Grow All You Can Eat in Three Square Feet - now available in PDF Grow All You Can Eat in Three Square Feet innovative guide to maximizing even the smallest of gardening space so you can grow delicious fruit and vegetables, in abundance, at home. This must-have manual showcases a multitude of plots and inspirational ideas to make the most of your small spaces. Grow everything from tomatoes on your window sill to wisteria up your wall, with Naomi Schillinger's easy to follow instructions. It doesn't matter how much space you have available, with key techniques such as sowing seeds, assessing soil and choosing the right plants for which type of space are all shown with step-by-step instructions, full colour photographs on every page and easy to read diagrams and charts to make sure you are getting the most out of your space and your plants. Grow All You Can Eat in Three Square Feet shows that even those with the smallest space, can produce the most impressive crops.
Author: Alys Fowler
Publisher: Hachette UK
ISBN: 0857839829
Category : Gardening
Languages : en
Pages : 314
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Book Description
Imagine a garden that is as beautiful as it is productive, that gives you fresh, wholesome, chemical-free food with flavours that go way beyond anything the shops can offer. In Eat What You Grow, Alys shows you how to create a rich, biodiverse garden that feeds not only you, but supports a wide range of pollinators, bees and butterflies, as well as other wildlife. From perennial vegetables that come back year after year, to easy-to-grow delights, she has selected plants that hold their own in both the garden and on the plate. And tells you how to raise these plants, guiding you through the process of feeding your soil, saving seed and taking cuttings to increase your supplies. She also teaches you simple and effective design tools that will ensure your garden looks striking and wild, brings joy to your world and feeds you day after day.
Author: M. P. Robertson
Publisher:
ISBN: 9781907860027
Category :
Languages : en
Pages :
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Book Description
Author: Rob Smith
Publisher: Hardie Grant Publishing
ISBN: 1837832234
Category : Gardening
Languages : en
Pages : 669
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Book Description
‘Every vegetable needs different skills and Rob guides you through a great spectrum of possibilities. His advice is super comprehensive, and of particular use to beginners.’ – Charles Dowding ‘What a great book for those new to growing their own vegetables and there are still things to be learnt for us seasoned growers. There are a vast range of vegetables to grow and there is advice for them all, so if you haven’t grown some before, now is your chance for success and the opportunity to taste a new flavour.’ – Terry Walton, BBC Radio 2 ‘Grow to Eat is an absolute credit to Rob, jam packed with golden garden nuggets of information for the reader. I grow food on a daily basis, but I have been inspired to get growing some unique and colourful varieties for taste and visual delight. This book is a must for the garden library.’ – August Bernstein, Head Tutor at the Raymond Blanc Gardening School Grow to Eat gives you the guidance to successfully grow veg that are bursting with flavour. We know fresh vegetables are good for us and there's no better feeling than harvesting your own homegrown produce, but Rob Smith wants to upgrade your gardening experience. From stripey aubergines and super sweet beetroot to elephant garlic and purple tomatoes, growing your own food allows you to tap into a treasure trove of different vegetables that you won't find in the shops. And with colour and flavour (and pests and diseases) always in mind, Rob advises on how to grow, when to grow and which varieties to grow to best complement your gardening space. Whether you have a balcony, allotment or garden, with Rob's gardening expertise and practical tips and techniques, you'll be growing an abundance of gourmet veg with ease.
Author: Paul B. Thompson
Publisher: Oxford University Press
ISBN: 019939170X
Category : Philosophy
Languages : en
Pages : 345
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Book Description
After centuries of neglect, the ethics of food are back with a vengeance. Justice for food workers and small farmers has joined the rising tide of concern over the impact of industrial agriculture on food animals and the broader environment, all while a global epidemic of obesity-related diseases threatens to overwhelm modern health systems. An emerging worldwide social movement has turned to local and organic foods, and struggles to exploit widespread concern over the next wave of genetic engineering or nanotechnologies applied to food. Paul B. Thompson's book applies the rigor of philosophy to key topics in the first comprehensive study explore interconnections hidden deep within this welter of issues. Bringing to bear more than thirty years of experience working closely with farmers, agricultural researchers and food system activists, he explores the eclipse of food ethics during the rise of nutritional science, and examines the reasons for its sudden re-emergence in the era of diet-based disease. Thompson discusses social injustice in the food systems of developed economies and shows how we have missed the key insights for understanding food ethics in the developing world. His discussions of animal production and the environmental impact of agriculture break new ground where most philosophers would least expect it. By emphasizing the integration of these issues, Thompson not only brings a comprehensive philosophical approach to moral issues in the production, processing, distribution, and consumption of food -- he introduces a fresh way to think about practical ethics that will have implications in other areas of applied philosophy.
Author: Michael David Trevan
Publisher: Cambridge Scholars Publishing
ISBN: 1527522830
Category : Science
Languages : en
Pages : 624
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Book Description
This book examines our oft emotional relationship with food; the way science has been used and misused by those who govern, provide advice to the public, or try to sell food; and why we tend to believe the statements about healthy eating that we wish were true, rather than those which are true. The book discusses and challenges how the science and knowledge of food, health and nutrition are derived; why knowledge can appear valid even when it is not; how the misleading use of descriptors of risk has been responsible for the strangest ideas about eating in the history of humankind, perverted our approach to the role of food in our lives, and engendered hysterical attitudes; and why public health policy is subject to the whims of activists and lobbyists, and how it becomes dogma that is highly resistant to change despite new evidence. The role of the media and how, and why, science is “modified” and sometimes “falsified”, and why how, not just what, we eat may be crucial are also examined. The book also explores those foods that come ready loaded with poisonous compounds and carcinogens. The conclusions presented here are firmly based upon an extensive bibliography, and a detailed and trustworthy re-examination of key pieces of research that have been influential in setting the present food agenda. The text is set within an historical context dating back to the 16th century, and illustrates how it is that we have always known what we must eat and do to be healthy. The book is written in an approachable and engaging style for all readers regardless of pre-existing scientific knowledge. It is intended for all who have an interest in their food and health, and for students of the food, nutrition, medical, and social sciences.
