- Recommended Products
Eat Your Yard! has information on 35 edible plants that offer the best of both landscape and culinary uses. Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook, and preserve. Author Nan K. Chase shares her first-hand experience with gardening, which lends the reader landscaping ideas as well as special culinary uses for fruit trees, including the crabapple and quince, nut trees, such as the chestnut and almond, and covering herbs and vines like the bay, grape, lavender, mint, and thyme. She instructs how to harvest pawpaw, persimmon, and other wildflowers for your meal as well as figs, kumquats, olives and other favorites.
Author: Nan K. Chase
Eating on the Wild Side is the first book to reveal the nutritional history of our fruits and vegetables. Starting with the wild plants that were central to our original diet, investigative journalist Jo Robinson describes how 400 generations of farmers have unwittingly squandered a host of essential fiber, protein, vitamins, minerals and antioxidants. Drawing on her five-year review of recently published studies, Robinson introduces simple, scientifically proven methods of food storage and preparation that will preserve and even enhance their health benefits.
Author: Jo Robinson
The book divides problems into four distinct groups: pest infestations, plant diseases, nutrient deficiencies and environmental stresses. Each section depicts the major threats and the types of plants susceptible to the problem. This format is perfect for both readers with specific problems they want to identify and solve quickly as well as gardeners looking for preventative advice.
Author: Ed Rosenthal
With the help of more than 200 beautiful color photos and drawings, permaculture designer and avid grower Michael Judd takes the reader on a step-by-step process to transform a sea of grass into a flourishing edible landscape that pleases the eye as well as the taste buds.
Author: Michael Judd
With Edible Mushrooms in your backpack, you'll know to pick only the safest, most delicious chanterelles, truffles, morels, and more. Author Barbro Forsberg presents 40 edible species and reveals how, when and where to find them-knowledge gained over the course of four decades spent mushrooming in the woods.
Author: B. Forsberg & S. Lindberg
Anni Kelsey has meticulously researched the little-known subject of edible perennials and selected her favorite, tasty varieties. She explains how to source and propagate different vegetables, which plants work well together in polycultures, and what you can plant in small, shady or semishady beds, as well as in sunny areas.
Author: Anni Kelsey
This field guide is essential for anyone wanting to incorporate more natural and whole foods into their diet.
Author: John Kallas
Energy-Wise Landscape Design presents hundreds of practical ways everyone can save money, time and effort while making their landscapes more environmentally healthy, ecologically rich and energy efficient.
Author: SUE REED
All over the world, people are turning toward homeopathic and alternative medicines. Essential Oils for Healing is an easy-to-use guide for anyone who wants to learn how to use essential oils to heal a multitude of ills. Ailments are listed in alphabetical order and are accompanied by hundreds of recipes you can re-create at home using the essential oils at your disposal. Tips on safe handling and usage, contraindications, and storage ensure that even the most novice of essential oils user can get the healing benefits from our planet's natural resources. Did you know that a few drops of lavender oil can be added to your children’s shampoo to protect them from head lice? Or that a drop of clove oil mixed with orange oil can relieve a mind-numbing toothache? Common, everyday problems (such as nausea, dry skin, and insect bites) to more serious issues (including migraines and arthritis) are included, along with all-natural remedies that are simple and accessible.
Author: Michele McDaniel & Vannoy Lin
In Ayurvedic medicine, there are said to be three main energies that affect our mind:
The good news is that there are direct ways of bringing these states into balance through what we eat. The recipes in this book are simple, seasonal, and delicious, while bringing the traditional foods of Ayurveda into the modern kitchen. Everyday Ayurveda Cooking for a Calm, Clear Mind uncovers the true potential of food to heal not only our bodies, but our minds too.
Author: KATE O'DONNELL
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 and Stephanie
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