This beautiful new book by 30-year-old writer and photographer Anna H. Blessing introduces readers to the story of the modern heartland farm. The book explores how sustainable practices--and close ties to high-profile chefs and restauranteurs--have propelled the "locally grown" culinary movement into a central feature of life in major cities like Chicago. Blessing lays out the rich histories of 25 midwestern farms through beautiful photography, fascinating anecdotes from farmers and chefs, and up-close looks at what makes each farm so unique.
Interest in sustainable farming has been growing rapidly across the country and around the world, emphasizing locally produced and grown foods in place of the mass-marketed offerings from corporate consortia. When inhabitants of major cities choose to purchase food raised in nearby farms, they not only support vital satellite economies, but also improve the social and ecological quality of life along with the environmental sustainability of the world around them.
Now there are also innumerable top-tier dining establishments, led by esteemed chefs like Charlie Trotter and Paul Kahan, who scour farmers markets for natural ingredients and develop personal business relationships with small-time farmers to supply their restaurants with the best and most sustainable foods. Locally Grown shows how both long-standing and newly founded farms, along with urban farms and metropolitan nonprofit organizations like Growing Power and City Provisions, are boosting the sustainable food movement throughout Chicago and its neighborhoods.
Each chapter profiles a different farm, outlining locale, scale, production, and inner workings while also revealing the captivating backgrounds of each farmer. Blessing shows how each farm and farmer are making efforts to improve sustainability, and describes the behind-the-scenes practices that have made locally grown food an increasingly important part of America's food culture.
Author: Anna H. Blessing
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.
Authors Dick and James Strawbridge show you how to prepare and plant your own plot - any size, in any outdoor space. With simple instructions for planning, preparing, planting, tending and harvesting at your fingertips, you will soon be exploring the dozens of fantastic recipes to savor and share. All you need to do is choose which vegetables you want to grow and you're ready to get started!
Author: Dick and James Strawbridge
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
It's the holy grail of gardening: a plant that perfectly matches your tastes and the conditions in your garden. The hitch? You're not likely to find it at your local garden center. You're going to have to create it yourself.
But don't worry - it isn't hard. After all, gardeners have been doing it for centuries, simply by saving seeds of the varieties that tasted or performed best. But you'll get even better results by following the advice in Plant Breeding for the Home Gardener. 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.
In no time at all, you'll be producing a tomato perfect for your palate, a more fragrant rose or a pepper with just the right amount of heat!
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
Are some plants aphrodisiacs, or is that just a myth? 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. Plants With Benefits is filled with lush photography, growing tips, and recipes for preparing teas, potions and tasty treats for your pleasurable use.
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
Maybe your garden isn't what it once was. Or maybe it's stunning during the full bloom of summer, but falls apart the rest of the year. Maybe it's crowded, sparse or it just doesn't resonate with you, and you have no idea why or what to do about it. Don't despair! Acclaimed garden designer and best-selling author Rebecca Sweet offers simple strategies for transforming blah spaces into breathtaking places.
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.
You'll learn how to break down traditional garden design principles into easy-to-understand and, more importantly, easy-to-implement solutions. Inspirational photographs highlight and reinforce real-life situations, helping you not only to identify what has gone wrong with your garden, but how to fix the problem … all the while transforming your garden into a rich and layered tapestry.
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
A pioneering champion of sustainable foods, Hugh Fearnley-Whittingstall embraces all manner of vegetables in his latest cookbook, an inventive offering of more than 200 vegetable-based recipes. 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.
Having undergone a revolution in his personal eating habits, Fearnley-Whittingstall changed his culinary focus from meat to vegetables. In this lavishly illustrated cookbook, he offers more than 60 vegan recipes; handy weeknight one-pot meals; pure and simple raw dishes; hearty salads; plus meze and tapas dishes to mix and match. A genuine love of vegetables-from delicate springtime asparagus to wintry root vegetables-permeates this collection, making it an inspiring new source for committed vegetarians and any conscientious cook looking to expand their vegetable repertoire.
Author: Hugh Fearnley-Whittingstall
A Square Foot Garden is more than just a perfect place to grow vegetables. It is an ideal environment for sharing and learning with kids of all ages.
This book teaches you how.
For two generations, Mel Bartholomew's top-selling Square Foot Gardening books have made his revolutionary system for growing vegetables available to millions of people. 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. The easy geometry of the gridded box breaks the complex world of gardening into digestible bites that are easy to approach and understand for enthusiastic young learners, and the sequence of tasks required to grow plants from seeds is repeatable and reassuring. Whether you're a grandparent, parent, teacher, coach or any kind of role model to young people, Square Foot Gardening With Kids offers you the proven methods Bartholomew has developed himself to entertain and amaze the kid in all of us. And, in the process, many valuable life lessons can be learned-such as the importance of following instructions and doing your chores, basic skills like counting and water conservation, and learning to appreciate the nature of food and why it is important to respect it. But more than anything, this clever, colorful new book captures the essence of growing edibles for anyone, regardless of age: It is fun and rewarding.
Author: Mel Bartholomew