No dig organic gardening saves time and work. It requires an annual dressing of compost to help accelerate the improvement in soil structure and leads to higher fertility and less weeds. No dig experts Charles Dowding and Stephanie Hafferty, explain how to set up a no dig garden, including how to:
• Make compost and enrich soil
• Learn skills you need to sow and grow annual and perennial veg
• Harvest and prepare food year round
• Make natural cosmetics, cleaning products, and garden preparations
The no dig approach works as well in small spaces as in large gardens. The authors’ combined experience covers methods of growing, preparing and storing the plants you grow for many uses, and includes recipes and ideas for increasing self-reliance, saving money, living sustainably, and enjoying the pleasure of growing your own food, year round. An acknowledged expert in no dig and author of a half-dozen books on the subject, Charles’ advice is distilled from 35 years of growing vegetables intensively and efficiently. Stephanie, a kitchen gardener, grows in her small, productive home garden and allotment, and creates no dig gardens for restaurants and private estates. She creates delicious seasonal recipes made from the vegetables anyone can grow. She also explains how to use common plants you can grow and forage for to make handmade preparations for the home and garden.
Author: CHARLES DOWDING & STEPHANIE H.
Based on his personal experience, Greg Judy shows how to make a living from the land without owning it. He describes his successes as well as his mistakes to help others on the road to profit. By leasing land and cattle he went from 40 stockers to more than 1,100 head and was able to pay off his farm and home loan within three years. Today, he has 12 farms totaling more than 1,560 acres.
Author: Greg Judy
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Tom Chantry didn't wear a gun and didn't wish harm on any man. French Williams was a ruthless cattleman more than willing to use his weapon. But Chantry needed Williams to help him drive a herd North to Dodge. Setting off together on a trail alive with danger, the man some call a coward and the man many call a killer have no choice but to trust each other with their lives.
Author: LOUIS LAMOUR
Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen presents more than 100 gluten-free recipes inspired by the classics Lisa Stander-Horel grew up helping her mother make … and the bakery and store-bought favorites she and her family missed the most. Here are Mom's Marble Chiffon Cake, Black & White Cookies, O'Figginz Bars, and classic holiday treats including Macaroons, Hamantashen, and Big Fat Baked Sufganiyah Jelly Donuts. Bring the nosh back into your life with baked goods that have all the textures and tastes you remember and crave!
With Nosh on This you can continue to enjoy all your favorite baked treats and take your gluten-free baking to the next level. Even Bubbe will be impressed.
Author: Lisa Stander-Horel, Tim Horel
Containing 200 plant-based recipes from 45 different cookbook authors, bloggers and recipe developers, this book has both raw and cooked recipes for meals from breakfast through dessert.
Author: Jill Nussinow
Jo Ann Gardner and her husband, Jigs, have been farming for nearly four decades, specializing in fruit, dairy and herb products. Jo Ann makes and sells 75 cases of jams, jellies and preserves a year, making her a master on the subject. This delightful reissue of her classic text is a testament to the continued relevance of her years of gardening knowledge.
In this updated and full-color edition of Old-Fashioned Jams, Jellies, and Sweet Preserves, Jo Ann takes you back to the basics. This is a clear, concise horticultural and culinary reference book that concentrates on the small fruits, with a glance at tree fruits and wild fruits, too. It offers environmentally sound directions for growing and harvesting, as well as simple guidelines for canning and preserving. Moreover, it contains a treasure trove of exciting recipes for preserving, baking, and cooking—unusual marmalades, for example, are coupled with English muffins. From gooseberries and elderberries to classic strawberries and rhubarb, Jo Ann has it covered! Whether an old hand or a novice, you’ll find Old-Fashioned Jams, Jellies, and Sweet Preserves enlightening and informative, not to mention delicious!
Author: Jo Ann Gardner
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Author: Harold McGee
This tempting collection of 365 recipes offers a one-pot meal for each day of the year. From January to December, you'll find fresh inspiration and a seasonal dish to satisfy any craving or suit any occasion.
From slow-cooked stews and quick stir-fries to paellas and pilafs, the spectacular array of dishes in this cookbook will serve you through the seasons: comforting casseroles; braised meats; creamy chowders, frittatas and risottos; hearty pot pies; cheesy gratins; baked pastas; and spicy gumbos, curries and tagines. No matter what you are in the mood for, you'll find an enticing meal that can be made or presented all in one vessel.
Endlessly versatile and easy to prepare, one-pot meals are the ideal solution to that age-old question: What’s for dinner? Whether it’s slow-cooked short ribs, a hearty casserole, or a healthy stir-fry bursting with seasonal vegetables, the collection of main course recipes found in this book will provide inspiration throughout the year.
Fresh spring vegetables, such as sugar snap peas, leeks and tender asparagus bring new life to baked pastas, creamy risottos and fluffy frittatas. In summer, the garden bounty stars in lighter fare such as braised meat dishes with diverse flavors, roasted and stir-fried seafood, stratas and enchiladas. In autumn, root vegetables take a leading role in pot roasts, gratins and rustic tarts, while classic comfort foods, such as meatloaf and baked ziti with sausage, are back-to-school favorites. Rich and savory dishes like meat pies, fall-off-the-bone lamb tagines, spicy curries, herbed cassoulets, and warming stews feed a crowd and keep winter’s chill away.
Williams-Sonoma One Pot of the Day ’s delicious, seasonal food includes many meatless and oven-to-table selections. Colorful calendars at the beginning of each chapter offer an at-a-glance view of the dishes best suited for the ingredients, occasions and typical weather of the month. From January to December, you’ll find a variety of one-pot dishes to satisfy any craving and suit any meal, with accompanying notes offering ideas for variations, garnishes and other tips.
Full-color photographs enhance many of the recipes to help guide your cooking. You’ll be amazed at the wide range of dishes from which to choose. Just open this book, check the calendar and discover an exciting new one-pot dish to try.
Author: Kate McMillan
A lush green lawn is one of the great pleasures of the natural world, whether it’s right outside your front door or on a majestic fairway at a legendary golf course. But anyone who has tried to grow the perfect lawn the conventional way knows it requires an endless cycle of watering and applying synthetic fertilizers and toxic chemical pesticides that cost a lot of money and kill all the life in the soil, on the surface, and on the grass. Fortunately, there’s a better way. Organic lawn care is not only healthier for the environment, it’s actually cheaper and less water-intensive, whether you’re managing a small yard or acres of turf.
In Organic Lawn Care: Growing Grass the Natural Way, Howard Garrett takes you step-by-step through creating and maintaining turf organically. He begins with the soil, showing you how to establish a healthy habitat for grass. Then he discusses a variety of turfgrasses, including Bermudagrass, bluegrass, buffalograss, fescue, ryegrass, St. Augustine, and zoysia. Garrett explains in detail how to establish and maintain a lawn, including planting, mowing, watering, fertilizing, composting, and managing weeds and pests. And he offers alternatives to lawn grasses and turf, describing the situations in which they might be your best choice.
Follow the program in Organic Lawn Care, and don’t be surprised when your water bill drops dramatically and your lawn or golf course is the best-looking one around.
Author: Howard Garrett
Organic Management for the Professional is the first comprehensive guide to “going green” in large-scale landscaping. Nationally recognized organic gardening expert Howard Garrett, with associates John Ferguson and Mike Amaranthus, not only explains in detail how to manage projects with natural organic techniques, he also presents the material in clear, simple terms so that commercial and institutional property owners can understand what to ask of their landscape architects, contractors, growers and maintenance people.
Author: Garrett, Ferguson, Amaranthus
The abandoned cabin seemed like a good place to settle down except for the dead man in the front yard. But Doby Kernohan and his father had traveled a long way seeking a new start, and they were in no position to be choosy.
Author: LOUIS LAMOUR
Stalwart and powerful, oxen can plow fields, haul stones, assist in logging, improve roads and demonstrate traditional farming techniques. And they are stronger, steadier, less expensive and easier to keep than draft horses. Here is the definitive guide to selecting, training, feeding and caring for working oxen. With proper care and training, oxen can be a dependable, economical alternative to heavy machinery on small working farms.
Author: DREW CONROY