Made at Home Vegetables is the latest volume in a series that shows you how to take top-quality produce and create a whole range of truly delicious, handcrafted foods that you will be able to enjoy throughout the year.
Author: Dick and James Strawbridge
The Month-By-Month series is the perfect companion to take the guesswork out of gardening. With this book, you'll know what to do each month to have gardening success all year. Written by authors in your state, the information is tailored to the issues that affect your garden the most. Valuable hints are located throughout the book, and beautiful photographs will inspire you. Written just for gardeners where you live, you can be confident that the information is right for you … and your garden will show it.
Author: Mary Robson
CLEARANCE $9.66 More Peas, Thank You deliciously pairs vegetarian recipes and stories from a mainstream family eating a not-so-mainstream diet. "Mama Pea" has lightened up family favorites like cinnamon rolls, tacos, lasagna and brownies, using fresh, nutritious ingredients. From hearty breakfasts to easy snacks and tempting desserts, there's something here for everyone to love.
Author: Sarah Matheny
See the world in a new way! Acclaimed illustrator Julia Rothman celebrates the diverse curiosities and beauty of the natural world in this exciting new volume. With whimsically hip illustrations, every page is an extraordinary look at all kinds of subjects, from mineral formation and the inside of a volcano to what makes sunsets, monarch butterfly migration, the ecosystem of a rotting log, the parts of a bird, the anatomy of a jellyfish, and much, much more.
Author: Julia Rothman
What is nature worth? The answer to this question, which traditionally has been framed in environmental terms, is revolutionizing the way we do business.
Mark Tercek, the CEO of The Nature Conservancy and a former investment banker, and science writer Jonathan Adams argue that nature is not only the foundation of human well-being, but also the smartest commercial investment any business or government can make. In Nature’s Fortune, they demonstrate that forests, floodplains and oyster reefs (often seen simply as raw materials or obstacles to be cleared in the name of progress) are as important to our future prosperity as technology, law or business innovation.
Who invests in nature, and why? What rates of return can it produce? When is protecting nature a good investment? With stories from the South Pacific to the California coast, from the Andes to the Gulf of Mexico and even to New York City, Nature’s Fortune shows how viewing nature as green infrastructure allows for breakthroughs not only in conservation (protecting water supplies; enhancing the health of fisheries; making cities more sustainable, livable and safe; and dealing with unavoidable climate change), but in economic progress, as well. Organizations obviously depend on the environment for key resources: water, trees and land. But they can also reap substantial commercial benefits in the form of risk mitigation, cost reduction, new investment opportunities, and the protection of assets. Once leaders learn how to account for nature in financial terms, they can incorporate that value into the organization’s decisions and activities, just as habitually as they consider cost, revenue and return on investment.
A must-read for business leaders, CEOs, investors and environmentalists alike, Nature’s Fortune offers an essential guide to the world’s economic (and environmental) well-being.
Author: Mark Tercek, Jonathan Adams
Local foods have garnered much attention in recent years, but the concept is hardly new: Indigenous peoples have always made the most of nature’s gifts. Their menus were truly the “original local,” celebrated here in this cookbook with 135 home-tested recipes paired with stories from tribal activists, food researchers, families and chefs.
A chapter devoted to wild rice makes clear the crucial role manoomin plays in Native cultures. Similar attention is lavished on the tallest of the Three Sisters: mandamin, or corn. The bounty of the region’s lakes and streams (walleye, whitefish and more) inspire flavorful combinations and fierce protection of resources. Health concerns have encouraged Ojibwe, Dakota and Lakota cooks to return to, and revise, recipes for bison, venison and wild game. Sections on vegetables and beans, herbs and tea, and maple and berries offer insight from a broad representation of regional tribes, including Ho-Chunk, Menominee, Potawatomi and Mandan gardeners and harvesters.
The innovative recipes collected here (from Maple Baked Cranberry Beans to Three Sisters Salsa, from Manoomin Lasagna to Black and Blue Bison Stew) will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent.
Author: Heid E. Erdrich
In Perennial Vegetables the adventurous gardener will find information, tips, and sound advice on less common edibles that will make any garden a perpetual, low-maintenance source of food.
Author: Eric Toensmeier
You'll learn how to set achievable goals in your breeding program, the ins and outs of genetics, how to pick the best parent plants, how to cross-pollinate, the best techniques to use for popular vegetables and flowers, and how to harvest and store seeds.
Author: Joseph Tychonievich
If you care about food, you care about farmers. But the farmers profiled in this book are not the corporate agribusiness people who put money and politics above health. These folks are working to heal our earth, strengthen and free our seeds, provide humane care to our animals, and raise wholesome, organic food to nourish our families. This group of Oregon farmers and farm supporters reflects the diversity of people, both young and old, who are reshaping our food system and reclaiming our right to eat well. In their stories you will hear how they came to be where they are, learn something about the challenges they face, and share their happiness at the successes they’ve enjoyed thus far. America’s new farm movement is driven by a desire to do good, and somehow make a living at the same time. As you will learn, it’s not an easy path, but what worthwhile path is? As a reader, you will learn about the world these farmers live in. As an eater, you can choose to help them, and those like them, continue their work. And as a gardener or future farmer, you can join them in making our world a better place to live.
Author: John Vincent
Garden expert and plant detective Helen Yoest takes us on a romp through history, lore and ethnobotany to find out how 50 of these plants got their "hot" reputation - and what modern science has to say about it. Discover which common garden plants and favorite edibles have that "something extra," and why.
Author: Helen Yoest
Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!
Author: Yotam Ottolenghi
Garden transformations don't always require an expensive overhaul by a team of professionals. Sometimes all it takes is a fresh perspective, and a new way to look at your garden. You'll learn how to identify problem areas with your current plantings (such as clashing colors, lack of flow or "one-of-each-iitis") and how to inject new life using artful combinations of color, texture, shape and form.
Author: Rebecca Sweet
Climate change presents an unprecedented challenge to the productivity and profitability of agriculture in North America. More variable weather, drought and flooding create the most obvious damage, but hot summer nights, warmer winters, longer growing seasons and other environmental changes have more subtle but far-reaching effects on plant and livestock growth and development.
Resilient Agriculture recognizes the critical role that sustainable agriculture will play in the coming decades and beyond. The latest science on climate risk, resilience and climate change adaptation is blended with the personal experience of farmers and ranchers to explore:
The climate change challenge is real, and it is here now. To enjoy the sustained production of food, fiber and fuel well into the 21st century, we must begin now to make changes that will enhance the adaptive capacity and resilience of North American agriculture. The rich knowledge base presented in Resilient Agriculture is poised to serve as the cornerstone of an evolving, climate-ready food system.
Author: Laura Lengnick
River Cottage Veg shares the joys of vegetable-centric food with recipes such as Kale and Mushroom Lasagna; Herby, Peanutty, Noodly Salad; and Winter Stir-Fry with Chinese Five-Spice.
Author: Hugh Fearnley-Whittingstall
Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions.
Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more; plus 300 full-color photographs. From Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade, Saving the Season is the ultimate guide for cooks — from the novice to the professional — and the only book you need to save (and savor) the season throughout the entire year.
Author: Kevin West
Full of creative ideas for making use of every growing space available, Small Space Garden Ideas is perfect for people who have little space to garden.
Author: Philippa Pearson
In Square Foot Gardening With Kids, Bartholomew reveals all of the tips, tricks and fun projects he has used over the decades in one of his most cherished pursuits: teaching youngsters to build and grow their own kid-sized gardens. Because of its simple principles and fast payoff, Square Foot Gardening is perfect for children.
Author: Mel Bartholomew
Focusing on containers, trellises, and raised beds, this book shows how everyone can garden, including those with physical limitations like arthritis or location limitations like apartment-dwellers without backyards.
Author: Mary Moss-Sprague
Keith Stewart covers everything you need to know to successfully grow and market organic vegetables and herbs, covering land, equipment, crop mix, growing techniques, irrigation, soil fertility, pests, greenhouses, harvesting, storage, labor, debt, customer management, sales, accounting, and much more.
Author: Keith Stewart
As environmentally healthful and thoughtful eaters pile on the vegetables and fruits and push animal protein off their plates, the desire for more recipes showcasing fresh produce has gone sky high.
So, who better than the folks at Earthbound Farm to deliver those vegetable-centric recipes? From their humble beginnings as a 2½-acre raspberry field, Earthbound now grows and distributes organic produce nationally. Co-founder Myra Goodman and her daughter Marea are skillful home cooks, and the proximity to their fields of fresh vegetables and fruits made it easy to develop creative, delicious dishes that are not only heavy on the produce, they just happen to be vegan!
Using the freshest ingredients and offering intriguing flavor combinations, these 100 plant-based recipes are completely free of meat or dairy. As you gain insight on organics and essential components such as nuts and seeds, soy, and coconut, you'll also learn about the practical and personal reasons to go vegan.
Taking you from breakfast and lunch to dinner and dessert with such satisfying delights as Quinoa Banana Skillet Bake, Slow Simmered Beans with Tuscan Kale, Thai Lettuce Rolls, and Very Chocolaty Chocolate Brownies, the Goodmans share their diverse and delicious collection of recipes. They excel in salads and Marea's deliciously skewed Eccentric Caesar, with its cashew- and curry-based dressing, are just a taste of what's on offer. Choosing a more plant-based diet was a simple choice for them and much too tempting to resist. Their goal? For you to enjoy and savor every single bite.
Author: Myra Goodman, Marea Goodman