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Growing vegetables and raising livestock is only the beginning of a successful homestead -- that fresh food goes to waste unless you can properly prepare, cook, and preserve it. You’ll learn all the techniques you need to get the most from homegrown foods, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.
This hardworking addition to the best-selling Backyard Homestead series offers expert advice on what tasks to do around your farm and when to do them — no matter where on the planet you call home. Author Ann Larkin Hansen sets the priorities for each area of the farm, including the barn, garden, orchard, field, pasture, and woodlot. For every critical turn of the year (12 in all), Hansen provides an at-a-glance to-do list along with tips and a more in-depth discussion of key topics for the season. Easy-reference charts, checklists, and record-keeping sections help you keep track of it all.
Step-by-step illustrated instructions, informative charts and a host of delicious recipes make this an indispensable kitchen reference. Covers handling and managing produce fresh from the market or garden.
Mamma Chia juice company founder Janie Hoffman presents recipes for incorporating superfood chia seeds into flavorful smoothies, snacks, meals and desserts. As the founder of Mamma Chia, Hoffman has become the face of this new health trend, and her cookbook invites readers into her kitchen to learn the secrets of incorporating chia into healthy breakfasts, snacks, salads, dinners and sweets.
Imagine the typical American farmer. Many people visualize sun-roughened skin, faded overalls, and calloused hands … hands that are usually white. While there's no doubt the growing trend of organic farming and homesteading is changing how the farmer is portrayed in mainstream media, farmers of color are still largely left out of the picture.
The Color of Food seeks to rectify this. By recognizing the critical issues that lie at the intersection of race and food, this stunning collection of portraits and stories challenges the status quo of agrarian identity. Author, photographer, and biracial farmer Natasha Bowens' quest to explore her own roots in the soil leads her to unearth a larger story, weaving together the seemingly forgotten history of agriculture for people of color, the issues they face today, and the culture and resilience they bring to food and farming.
The Color of Food teaches us that the food and farm movement is about more than buying local and protecting our soil. It is about preserving culture and community, digging deeply into the places we've overlooked, and honoring those who have come before us. Blending storytelling, photography, oral history, and unique insight, these pages remind us that true food sovereignty means a place at the table for everyone.
Whether you are an experienced green thumb or an inquiring novice, whether you live in the mountains, on the Western Slope, along the Front Range, or on the eastern plains, this easy-to-understand guide will help you grow bountiful vegetables, abundant flowers, and lush lawns. You will learn: what’s in your Colorado soil and how to improve it; how to take advantage of the state’s semiarid climate; techniques to maximize the short growing season; the best high-performance plant varieties for your climate; how to landscape to conserve water; ways to deal with the challenges of Colorado’s wild weather; local sources of hands-on assistance with gardening questions. In short, how to succeed in your Rocky Mountain garden.
In The Community Food Forest Handbook, Catherine Bukowski and John Munsell dive into the civic aspects of community food forests, drawing on observations, group meetings, and interviews at over 20 projects across the country and their own experience creating and managing a food forest. They combine the stories and strategies gathered during their research with concepts of community development and project management to outline steps for creating lasting public food forests that positively impact communities.
Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand-new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes.
The Complete Guide to Adaptogens details the benefits of 24 adaptogenic herbs, and it includes more than 75 recipes that target specific wellness categories, such as sleep, mental focus, beauty, and more!
Learn how to collect, save, and cultivate the seeds from more than 300 vegetables, herbs, fruits, flowers, trees and shrubs. Descriptions of seed biology; tips on how to select plants for the best seeds; and advice on harvesting and cleaning, proper storage and care, and propagating and caring for new seedlings are all presented with clear, easy-to-follow instructions.
The Complete Herbs Sourcebook features more than 200 healing herbs and clear, step-by-step advice that reveals how to safely treat a wide variety of complaints without any harmful side effects: everything from diabetes and depression to tinnitus and whooping cough. Featured inside are herbs that benefit all parts of the body, from the circulatory, respiratory, digestive, and nervous systems to the skin, ears, nose, throat, eyes, and beyond.
With a catalog of 150 different culinary herbs and their varieties, more than 30 recipes, step-by-step photographs on how to plant, nurture, harvest, and store, and flavor charts that list the best herbs to partner with popular ingredients.