Christopher and Dolores Lynn Nyerges are prepared for everything from power failures and terrorist attacks to droughts and earthquakes. They'll show you the path to self-reliance, with strategies for coping with disasters as well as making the most of everyday life.
Author: C. Nyerges, D. Lynn Nyerges
Get to the root of your weed problem! Healthy roots grow thick lawns, and thick lawns naturally crowd out weeds. Fall is the perfect time to feed the lawn and restore the soil. Beneficial microbes prepare the soil to easily absorb the nutrients. They act as a "shield" to protect the root system from damaging organisms. • Fortified with sulfur and iron for deep, green color without excessive growth spurts or burning • Natural and organic-based ingredients with Protilizer®, a blend of beneficial soil microbes • Rebuilds the root system after potential summer damage for efficient use of water and nutrients • Phosphorus-free to promote clean rivers, lakes, bays and wetlands • Covers 6,000 square feet
Author: NATURAL ALTERNATIVE
Format: Other/miscellaneous products
Author: LOUIS LAMOUR
Embrace the jewel-toned fruits, flaming foliage, and woody plants of the fall garden Ondra and Cohen’s expertise is complemented by stunning color photographs that illustrate the beauty. You’ll be inspired to use vines, tree shrubs, and flowers to contribute color, texture, and beauty to your garden well past summer’s peak.
Author: Nancy J. Ondra & Stephanie Cohen
What's the difference between a weanling and a yearling, or a farrow and a barrow? Country and city mice alike will delight in Julia Rothman's charming illustrated guide to the curious parts and pieces of rural living. Dissecting everything from tractors and pigs to fences, hay bales, crop rotation patterns, and farm tools, Rothman gives a richly entertaining tour of the quirky details of country life. From the shapes of squash varieties to the parts of a goat; from how a barn is constructed to what makes up a beehive, every corner of the barnyard is uncovered and celebrated. A perfect gift for gardeners, locavores, homesteaders, and country-living enthusiasts alike.
Author: Julia Rothman
From familiar breeds such as the Border Collie, Corgi, and Dachshund to the lesser-known Akbash, Puli, and Hovawart, Janet Vorwald Dohner describes 93 breeds of livestock guardian dogs, herding dogs, terriers, and traditional multipurpose farm dogs, highlighting the tasks each dog is best suited for and describing its physical characteristics and temperament. She also offers an accessible history of how humans bred dogs to become our partners in work and beyond, providing a thorough introduction to these highly intelligent, independent, and energetic breeds.
Author: Janet Vorwald Dohner
In Farm Fences and Gates, you'll learn how to build and repair the fences you need … and make the difference between a world of trouble and peace of mind. Wood posts or steel, wire mesh, barbed wire, chain link, or rail: This book will help you figure out what kind of fence is appropriate and how to plan its construction. Useful diagrams and charts help you estimate how much material you'll need and how to go about installing and maintaining a solid, dependable fence. Writer and farm consultant Rick Kubik offers clear and expert advice on what works best in certain areas and for particular purposes. His instructions for planning and constructing each variety of fencing take the guesswork out of a job of critical importance to most landowners (and their neighbors).
Farm Fences and Gates is the first and most essential tool for anyone thinking of building a fence. This complete guidebook will save time and money for beginners and seasoned builders alike by explaining how to do the job right the first time around.
Author: Rick Kubik
Nearly a century ago, the idea of “local food” would have seemed perplexing, because virtually all food was local. Food for daily consumption (fruits, vegetables, grains, meat, and dairy products) was grown at home or sourced from local farms. Today, most of the food consumed in the United States and, increasingly, around the globe, is sourced from industrial farms and concentrated animal feeding operations (CAFOs), which power a food system rife with environmental, economic, and health-related problems.
The tide, however, is slowly but steadily turning back in what has been broadly termed the “farm-to-table” movement. In Farm to Table, Darryl Benjamin and Chef Lyndon Virkler explore how the farm-to-table philosophy is pushing back modern, industrialized food production and moving beyond isolated “locavore” movements into a broad and far-reaching coalition of farmers, chefs, consumers, policy advocates, teachers, institutional buyers, and many more all working to restore healthful, sustainable, and affordable food for everyone.
Divided into two distinct but complementary halves, “Farm” and “Table,” Farm to Table first examines the roots of our contemporary industrial food system, from the technological advances that presaged the “Green Revolution” to U.S. Secretary of Agriculture Earl Butz’s infamous dictum to farmers to “Get big or get out” in the 1970s. Readers will explore the many threats to ecology and human health that our corporatized food system poses, but also the many alternatives (from permaculture to rotation-intensive grazing) that small farmers are now adopting to meet growing consumer demand. The second half of the book is dedicated to illuminating best practices and strategies for schools, restaurants, health care facilities, and other businesses and institutions to partner with local farmers and food producers, from purchasing to marketing.
No longer restricted to the elite segments of society, the farm-to-table movement now reaches a wide spectrum of Americans from all economic strata and in a number of settings, from hospital and office cafeterias, from elementary schools to fast-casual restaurants. Farm to Table is a one-of-a-kind resource on how to integrate sustainable principles into each of these settings and facilitate intelligent, healthful food choices at every juncture as our food system evolves. While borrowing from the best ideas of the past, the lessons herein are designed to help contribute to a healthier, more sustainable, and more equitable tomorrow.
Author: D. Benjamin & L. Virkler
The Mushroom Hut @ Fox Farms is a small-scale diversified working and teaching farm. They are a registered nursery, licensed seed dealer, grain dealer, and dairy goat farm. This book includes recipes and information regarding their workshops, from simple-cheese making, tapping maple trees using sumac spiles, making flower essence jellies, growing hops and bloody butcher corn, and much more.
Author: Susan Tipton-Fox
Learn how to fill forests with food by viewing agriculture from a remarkably different perspective: that a healthy forest can be maintained while growing a wide range of food, medicinal, and other non-timber products.
The practices of forestry and farming are often seen as mutually exclusive, because in the modern world, agriculture involves open fields, straight rows, and machinery to grow crops, while forests are reserved primarily for timber and firewood harvesting.
In Farming the Woods, authors Ken Mudge and Steve Gabriel demonstrate that it doesn’t have to be an either-or scenario, but a complementary one; forest farms can be most productive in places where the plow is not: on steep slopes and in shallow soils. Forest farming is an invaluable practice to integrate into any farm or homestead, especially as the need for unique value-added products and supplemental income becomes increasingly important for farmers.
Many of the daily indulgences we take for granted (such as coffee, chocolate, and many tropical fruits) all originate in forest ecosystems. But few know that such abundance is also available in the cool temperate forests of North America.
Farming the Woods covers in detail how to cultivate, harvest, and market high-value non-timber forest crops such as American ginseng, shiitake mushrooms, ramps (wild leeks), maple syrup, fruit and nut trees, ornamentals, and more. Along with profiles of forest farmers from around the country, readers are also provided comprehensive information on:
Farming the Woods is an essential book for farmers and gardeners who have access to an established woodland, are looking for productive ways to manage it, and are interested in incorporating aspects of agroforestry, permaculture, forest gardening, and sustainable woodlot management into the concept of a whole-farm organism.
Author: K. Mudge and S. Gabriel
This comprehensive guide shows you how to create a farm or garden habitat that will attract beneficial insects and thereby reduce crop damage from pests without the use of pesticides. Four experts from the Xerces Society, a world leader in conservation and environmental issues, discuss the ecology of native beneficial insects and show how you can conserve their presence on your land through conservation biocontrol: recognizing these insects and their habitat, reducing pesticide use, protecting existing habitat, and providing new habitat. Specific solutions and strategies include creating native plant field borders, mass insectary plantings, hedgerows, cover crops, buffer strips, beetle banks, and brush piles. Step-by-step illustrated instructions for these projects and more are accompanied by stunning full-color photography.
As communities seek greater resiliency in the wake of economic upheaval, job loss, climate change and global food shortages, local farmers are seen as a key resource to help reinvigorate (or create) a diversified, regionalized, ecologically based food system. Farms with a Future explores the passion, creativity and entrepreneurship that's needed to help family farms find their niche and remain sustainable and successful in an age of agribusiness and consolidation.
What is a farm with a future? What will make it sustainable and resilient? And what key qualities and skills does a farmer need in today's climate to be successful?
Rebecca Thistlethwaite addresses these and other crucial questions in this must-read book for anyone aspiring to get into small to mid-scale market farming, or who wants to make their existing farm more dynamic, profitable and, above all, sustainable.
A growing interest in locally grown food is evident: In 2008, local food sales (direct to consumers or direct to restaurants/retailers) totaled $4.8 billion dollars, according to a U.S. Department of Agriculture report. Those sales were predicted to top $7 billion by the end of 2011.
An experienced farmer herself, Thistlethwaite does not idealize or romanticize her subject in Farms with a Future. "If you are not prepared for some serious hard work, inclement weather, dirt lodged in every crevice of your body, and being so dog-tired that you fall into your easy chair at night and don't wake up until the next morning, then you might look into another vocation," the author warns.
Thistlethwaite and her husband took a one-year sabbatical and traveled the length and breadth of the United States to live and work alongside some of the nation's most innovative farmers to learn some of their best practices … and a whole lot about what doesn't work too.
Farms with a Future introduces readers to some of the country's most innovative farmers, who are embracing their "inner entrepreneur": unabashedly marketing and sharing the pride they have for what they produce; building systems and finding efficiencies and cost savings so they don't have to keep raising prices every year; shying away from huge debt loads by developing ways to build their businesses patiently over time, using earned income or creative arrangements with their community of customers; harnessing natural processes to ensure they are not degrading the natural resources the farms depend upon; and treating their employees and volunteers like family.
While many other books address agricultural production, very few talk about business management for long-term sustainability. Farms with a Future will help guide farmers to manage for long-term sustainability and build a triple-bottom-line farming business focused on economic viability, social justice and ecological soundness.
Author: Rebecca Thistlethwaite
Join Lisa Kivirist and John Ivanko, proprietors of the award-winning Inn Serendipity, as they launch a return to our roots of independence, self-sufficiency, and frugality, blended with the spice of modern living. Farmstead Chef whips up a quirky, homespun tale of how we can eat well, nourish our bodies, and restore the planet. Rediscover the benefits of homegrown food and homemade cooking, preserving the harvest, and stocking the pantry, all while building community.
From breakfasts to mouth-watering desserts, Farmstead Chef showcases the creative and budget-friendly side to eating lower on the food chain more often while taking responsibility for the food we put into our bodies — by growing it, sharing it, and savoring it. Recipes include:
After your meal, pull up a chair and enjoy inviting slice-of-life "Kitchen Table" features, such as interviews with local food heroes and visionaries transforming our food system. Farmstead Chef also shares practical cooking tips and lively short essays inspired by John and Lisa's organic, self-reliant homestead and bed and breakfast. This fully illustrated cookbook will show you how to reconnect with nature through food, especially when shared with friends.
About the author:
Lisa Kivirist and John Ivanko are co-authors of the award-winning Ecopreneuring and Rural Renaissance. Lisa is also a distinguished Kellogg Food and Society Policy Fellow, and John is co-author and principal photographer for six multicultural children's books. John and Lisa are innkeepers of the award-winning Inn Serendipity Bed & Breakfast.
Author: J. Ivanko & L. Kivirist
Getting a hot, delicious, gluten-free meal to the table every night can seem like a challenge when time and growling stomachs are demanding food now! But you can turn the tables from stressed to dressed in no time with Fast and Simple Gluten-Free, your one-stop solution to creating fast, family-friendly meals in a half hour or less.
Inside, you'll find more than 100 truly inspiring recipes for everything from Carrot Cake Pancakes with Cream Cheese Frosting to Green Chicken Enchiladas and Quinoa Tabbouleh, with many recipes requiring just 20 minutes or less from start to fork.
Author, mom and blogger Gretchen Brown will show you just how easy it is to create wholesome, wheat-free meals that you can feel good about-and that your family will love. Through streamlined ingredient lists and simple yet effective cooking techniques, you'll learn how to pull together delicious dishes that taste as if you've spent hours slaving away in the kitchen, even though you haven't! From classic dishes like burgers, pizzas and pot pies to fresh and exciting new takes, you'll find recipes that will make everyone happy, including:
Tarragon-Lemon Chicken Salad; Chocolate Chili; Mozzarella Pizza with Pine Nuts, Currants and Arugula; Pork Tacos with Avocado and Tomato Salsa; Cumin-Turkey Burgers; Mocha Chocolate Fudge Cakes; Lemon-Lime Cheesecake with Gingersnap Crust
Nourish yourself and your family the stress-free way with Fast and Simple Gluten-Free. Great meals are just minutes away!
Author: Gretchen Brown
Vegetables are high in vitamins, minerals, and fiber, lower in calories than most all other foods, cholesterol-free, virtually fat-free, relatively low in sodium and high in potassium, versatile and delicious!
This e-handbook will present basic cooking methods for vegetables, using tools and appliances found in most kitchen, storage tips and tasty ways to use leftovers. Also included are recipes for:
Vegetables are tastiest and most nutritious when they're properly prepared and this handy guide will show you how! 37 pages.
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Your food storage contains delectable delights when you know how to use it! Feasting on Food Storage offers more than 200 recipes to rotate and use your short- and long-term food storage, plus bonus sections for baby food, home remedies, and gluten-free options. With tasty recipes like Brown Sugar Muffins and Creamy Taco Soup, learning to use your food storage has never been easier or more delicious.
Author: J. Merrill, K. Sunderland
Fences, Gates, and Bridges, Second Edition, is your practical instruction guide to the best methods of building an incredible variety of fences, gates, and bridges for all regions and weather conditions.
Originally published in 1900, Fences, Gates, and Bridges, Second Edition features a section on fences that boasts an impressive medley of materials and designs, including the zigzag fence, the cheap and portable barbed-wire fence, and a sampling of sod and stone fences.
And what is a fence without a gate? The second segment of this fully illustrated book guides you through the making and setting of posts, as well as the construction and installation of swinging gates, sliding gates, pulley gates, and more.
The final section consists of information on a number of bridges, depicting a wide selection, designed for crossing gullies and culverts, as well as ornamental bridges for gardens and walkways.
Fences, Gates, and Bridges, Second Edition is a functional pocket manual and a testament to American ingenuity for all of your fencing, gating and bridging needs.
Author: George A. Martin
First published in 1887, Fences, Gates, and Bridges is an instructional guide to the best ways to build a variety of fences, gates, hedges, bridges, and culverts. The section on fences boasts a wealth of information on building various types of fences, including rail, composite, garden, board, and picket. It also explores how to construct an effective barbed wire fence, how to use a stone wall to reinforce a wooden fence, and highlights the pros of building portable fences. Fences, Gates, and Bridges is a classic manual for anyone who wants to build their own structures for their farm, large property, or quaint backyard.
Author: George A. Martin