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Master gardener Barbara Pleasant takes the guesswork and anxiety out of growing food, explaining in simple language exactly how to start, maintain and eventually expand an organic vegetable garden, even in the smallest of spaces. Choose one of 24 no-fail, small-scale garden plans and find out how easy it is to enjoy your own fresh food all season long!

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CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $29.99. AVAILABLE ONLY WHILE SUPPLIES LAST!

Whether you want to grow a few vegetables or you're ready to go whole hog and relocate to the countryside, this invaluable handbook will guide you through every aspect of a self-sufficient lifestyle. Packed with practical information, expert advice and real-life experiences, this is the ultimate reference book for anyone who wants to make the move toward natural living.

• Make your home self-sufficient: Find out all you need to know about eco-building, recycling and traditional crafts such as spinning, weaving, dyeing, making candles and tanning hides.
• Grow your own fruit and vegetables: Detailed instructions and tips on how to cultivate more than 100 vegetables, fruits and herbs.
• From crop to kitchen: Learn how to prepare and preserve your food, including information on drying, freezing, canning, bottling, brewing, basic butchery and making your own bread, butter, yogurt and cheese.
• Food from the wild: Discover how to forage for food with a practical wild food calendar and identification guide.
• Raise your own livestock: Expert advice on choosing and keeping chickens, ducks, geese, pigs, goats, sheep, cows, bees and more.

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This book gives you all the information you need to start your own local foods business. You'll get plain-English advice from a self-proclaimed farm-girl-turned-entrepreneur on:

• Trends in niche agriculture and local foods
• Creating a business plan for a small-scale or hobby venture
• Assessing your home marketplace and uncovering niches not yet served
• Financing options, especially grants and cost-sharing programs
• Free or low-cost marketing ideas
• Basic strategies for surviving the first year in business
• And more

About the author

Sarah Beth Aubrey was born into a family of farmers and was raised to believe, like Scarlett O'Hara, that it is land that sustains after all else. In addition to operating her company, Aubrey's Natural Meats, Aubrey writes and speaks extensively on agriculture, the rural lifestyle and small farm development.

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Since Rosalind Creasy popularized the concept of landscaping with edibles a quarter-century ago, interest in eating healthy, fresh, locally grown foods has swept across the nation. More and more Americans are looking to grow clean, delicious produce at home, saving money and natural resources at the same time. And food plants have been freed from the backyard, gracing the finest landscapes — even the White House grounds!

Creasy’s expertise on edibles and how to incorporate them in beautifully designed outdoor environments was first showcased in the original edition of Edible Landscaping (1982), hailed by gardeners everywhere as a groundbreaking classic. Now this highly anticipated new edition presents the latest design and how-to information in a glorious full-color format, featuring more than 300 inspiring photographs.

Drawing on the author’s decades of research and experience, the book presents everything you need to know to create an inviting home landscape that will yield mouthwatering vegetables, fruits, nuts and berries. The comprehensive Encyclopedia of Edibles — a book in itself — provides horticultural information, culinary uses, sources and recommended varieties; and appendices cover the basics of planting and maintenance, and of controlling pests and diseases using organic and environmentally friendly practices.

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In a hectic world of mass-produced food, clothing, and entertainment, it’s easy to miss out on the simple pleasures of doing things for yourself. Meet Jenna Woginrich, a 26-year-old web designer who decided to take control of her life — what she ate, what she wore, and how she spent her free time. Learn a few basic country skills, she reasoned, and she would be able to produce at least some of the food and other resources she used every day. Made from Scratch tells the story of Woginrich's hilarious, heartbreaking, soul-satisfying journey, inspiring and entertaining readers who dream about a more self-sufficient lifestyle. Discover the joys of homesteading with Woginrich as she experiences the satisfaction of making bread, keeping chickens, keeping bees, sew clothing, grow vegetables and more!

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Keith Stewart, already in his early forties and discontent with New York’s corporate grind, moved upstate and started a one-man organic farm in 1986. Today, having surmounted the seemingly endless challenges to succeeding as an organic farmer, Stewart employs seven to eight seasonal interns and provides 100 varieties of fresh produce to the shoppers and chefs who flock twice weekly, May to December, to his stand at Union Square Greenmarket in Manhattan — the only place where his produce is sold. It’s a Long Road to a Tomato opens a window into the world of Stewart’s Farm, with essays on his development as a farmer, the nuts and bolts of organic farming for an urban market, farm animals domestic and wild, and the political, social and environmental issues relevant to agriculture today — and their impact on all of us.

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This definitive month-by-month guide brings gardeners into the delicious world of edible landscaping and helps take a load off the planet as we achieve greater food security. Full of illustrative color photos and step-by-step instructions, The Zero-Mile Diet shares wisdom gleaned from 30 years of food growing and seed saving with comprehensive advice on:

• Growing organic food year-round
• The small fruit orchard and backyard berries
• Superb yet simple seasonal recipes
• Preserving your harvest
• Seed saving and plant propagation
• Dirt-cheap ways to nourish your soil
• Backyard poultry — it's less time-consuming than you think
• Growing vegetables in the easiest way possible
• A-Z guide to growing the best vegetables and herbs

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Shunned by industrial farmers, vilified by corporate agri-business, and stalked by food police as being a lunatic, farmer-entrepreneur Joel Salatin enjoys the sheer ecstasy of being surrounded by happy, frolicking animals, dancing earthworms, and appreciative customers.

His family's farm nestled in Virginia's Shenandoah Valley has achieved iconic status worldwide by featuring prominently in the Oscar-nominated documentary, Food. Inc., and the documentary, Fresh," as well as the runaway New York Times best-seller The Omnivore's Dilemma. From his own pen, Salatin explains both the rationale for the satisfaction from a solar-driven, pastured-based, locally-marketed, symbiotic, synergistic, relationally-oriented farm.

This book describes, with stories and evangelistic fervor, the breadth and depth of the paradigm differences between healing and exploitive food systems. A landscape and food policy epiphany awaits every reader.

Joel Salatin and his family own and operate Polyface Farm, arguably the nation's most famous farm since it was profiled in Michael Pollan's New York Times best-seller, The Omnivore's Dilemma and two subsequent documentaries, "Food, Inc.", and "Fresh." An accomplished author and public speaker, Salatin has authored seven books. Recognition for his ecological and local-based farming advocacy includes an honorary doctorate, the Heinz Award, and many leadership awards.

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Scientist and gardener Carol Deppe combines her passion for gardening with newly emerging scientific information from many fields — resilience science, climatology, climate change, ecology, anthropology, paleontology, sustainable agriculture, nutrition, health and medicine. In the last half of The Resilient Gardener, Deppe extends and illustrates these principles with detailed information about growing and using five key crops: potatoes, corn, beans, squash and eggs.

In this book you’ll learn how to:

• Garden in an era of unpredictable weather and climate change
• Grow, store, and use more of your own staple crops
• Garden efficiently and comfortably (even if you have a bad back)
• Grow, store, and cook different varieties of potatoes and save your own potato seed
• Grow the right varieties of corn to make your own gourmet-quality, fast-cooking polenta, cornbread, parched corn, corn cakes, pancakes and even savory corn gravy
• Make whole-grain, corn-based breads and cakes using the author’s original gluten-free recipes involving no other grains, artificial binders, or dairy products
• Grow and use popbeans and other grain legumes
• Grow, store, and use summer, winter, and drying squash
• Keep a home laying flock of ducks or chickens; integrate them with your gardening, and grow most of their feed

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Growing Roots: The New Generation of Sustainable Farmers, Cooks, and Food Activists is about a new revolution in food that involves young people who are living sustainable lives that revolve around healthy, natural food.

The book introduces us to farmers and beekeepers, fishermen and chefs, food activists and cheesemongers, and many, many more. We meet these fascinating young people from all across the nation through first-person profiles, along with brilliant photographs and delicious, simple recipes. They talk about raising grass-fed beef, lamb, and pork; growing vegetables and grains; keeping bees and making cheese; and their restaurants and their markets. Included are filmmakers, writers, and artists who change the way we look at what we eat and where our food comes from. In their profiles we learn how these young people got to where they are today, their backgrounds, their education, and their passionate relationship to food.

The author’s through-line gives us a glimpse of her own journey with food, through her own childhood, raising children, and becoming an empty-nester. Growing Roots is about relationships and how food figures in those relationships. It is for everyone who is interested in learning about this new iteration of the food movement and the folks involved, whether you’d like to figure out how to do it for yourself, or just love reading about it. The photos are beautiful, the narrative lively, and the recipes simple and delicious. A must-read for all ages and a wonderful addition to the food-lover’s bookshelf.