• BALL COMPLETE BOOK OF HOME PRESERVING

    Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the bible of home preserving.

    As nutrition and food quality has become more important, home canning and preserving have increased in popularity for the benefits they offer:

    • Cooks gain control of the ingredients, including organic fruits and vegetables
    • Preserving foods at their freshest point locks in nutrition
    • The final product is free of chemical additives and preservatives
    • Store-bought brands cannot match the wonderful flavor of homemade
    • Only a few hours are needed to put up a batch of jam or relish
    • Home preserves make a great personal gift any time of year

    These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and, of course, jams, jellies, and fruit spreads, such as:

    • Mango-Raspberry Jam, Damson Plum Jam
    • Crab Apple Jelly, Green Pepper Jelly
    • Spiced Red Cabbage, Pickled Asparagus
    • Roasted Red Pepper Spread, Tomatillo Salsa
    • Brandied Apple Rings, Apricot-Date Chutney

    The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.

    About the authors: Judi Kingry and Lauren Devine have between them 20 years of experience in the preserving industry. They are both employed by Jarden Home Brands.

    Item: 5473

    Author: JUDI KINGRY & LAUREN DEVINE

    Format: Paperback

  • COOKING LIGHT PICK FRESH COOKBOOK

    In 288 pages, Cooking Light Pick Fresh Cookbook will share the secrets to buying, growing and cooking your favorite fresh fruits, vegetables and herbs. Bursting with beautiful color photographs, this book is an invaluable resource for home cooks, novice gardeners and food lovers alike. Cooking Light Pick Fresh Cookbook includes:

    • Fruits, Veggies, Herbs: Dedicated chapters guide you through choosing, storing, growing and preparing flavorful recipes using the freshest ingredients
    • Expert Tips: Teaches you how to grow your own produce virtually anywhere
    • Season-to-Season Garden Plans: Provides the basics on starting your garden, plus easy-to-follow instructions for maintaining and caring for your garden
    • 200 Full-Color Photos and 150 Delicious Recipes For Food Lovers: Use the fresh taste of the seasons' best produce in your dishes, from delicious appetizers and sides, to supremely fresh salads and main dishes, and delectable desserts
    • Complete Nutritional Analysis: Each recipe includes a list of the key nutrients, vitamins and minerals
    • FoodCorps' Guide to Connecting Kids with Fresh Produce: Cooking Light's media partner FoodCorps shares the three pillars for teaching gardening to children and shares inspiring stories from FoodCorps service members

    Item: 6906

    Author: Editors of Cooking Light

    Format: Paperback

  • EAT YOUR GREENS

    Our industrialized food system is failing us, and as individuals we must take more responsibility for our own health and food security. Leaf crops produce more nutrients per square foot of growing space and per day of growing season than any other crops, especially vitamins and minerals commonly lacking in the North American diet. As hardy as they are versatile, these beautiful leafy vegetables range from the familiar to the exotic. Some part of this largely untapped food resource can thrive in almost any situation.

    Eat Your Greens provides complete instructions for incorporating these nutritional powerhouses into any kitchen garden. This innovative guide shows how:

    • Familiar garden plants such as sweet potato, okra, beans, peas and pumpkins can be grown to provide both nourishing leaves and other calorie- and protein-rich foods
    • A variety of nontraditional alternatives readily adapted to local growing conditions(such as chaya, moringa, toon and wolfberry) can be introduced
    • Your soil can be improved … while getting plenty of vegetables by growing edible cover crops!

    Beginning with a comprehensive overview of modern commercial agriculture, and rounded out by a selection of advanced techniques to maximize, preserve and prepare your harvest, Eat Your Greens is an invaluable addition to the library of any gardening enthusiast.

    Item: 7573

    Author: David Kennedy

    Format: Paperback

  • EAT YOUR VEGETABLES

    Whether you're a single vegetarian, an omnivore who's looking to incorporate more vegetables in your life, or a lone vegetarian in a meat-eating household, you know the frustrations of trying to shop, plan, and cook for one. How to scale back recipes? What to do with the leftovers from jumbo-sized packs of ingredients? How to use up all the produce from your farmer's market binge before it rots?

    There's no need to succumb to the frozen veggie burger. With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular column "Cooking for One" Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally inspired vegetarian, vegan and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp With Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan's fail-proof recipes, Eat Your Vegetables offers practical information on shopping for, storing and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants.

    The perfect book for anyone looking to expand their vegetarian and produce-based repertoire, Yonan's charming, personable voice and unfussy cooking style encourage home cooks-both new and experienced-to take control in the kitchen and craft delicious veggie-centric meals for one.

    Item: 6877

    Author: Joe Yonan

    Format: Hardcover

  • EATING ON THE RUN

    No survival pantry is complete without this book. Eating on the Run will equip you with a working knowledge of dozens of readily harvestable plants, grasses, nuts and berries that require little, if any, preparation. You will learn how to distinguish safe plants from toxic varieties, which parts of the plant are edible, and when and where you’re likely to find abundant supplies each season. Plus, the author shares delicious ways to enjoy the plants while on the move. There are some 2,000 edible plants recorded, most of which are not cultivated as crops. Growing wild, these little-appreciated but healthful and palatable plants can feed you well in the wilderness at every time of the year, even in the dead of winter.

    Item: 6413

    Author: Fred Demara

    Format: Paperback

  • FERMENTED VEGETABLES

    Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. You’ll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches … even just a single pint.

    Item: 7471

    Author: Kirsten & Christopher Shockey

    Format: Paperback

  • FRESH FROM THE GARDEN COOKBOOK

    In this new book, Ann Lovejoy exuberantly consolidates her gardening and cooking expertise into a year-round feast of fruits, vegetables and herbs, complete with color photographs. Her simple, uncluttered recipes emphasize bright flavors and a creativity centered on an abundance of fresh produce, from the familiar to the exotic.

    Fresh from the Garden will appeal even to readers who don't have a vegetable garden or orchard in their backyard. Thanks to the ever-expanding farmers markets and popular community-supported agriculture programs in the Pacific Northwest, fresh, organic produce is always easy to come by.

    Item: 4684

    Author: Ann Lovejoy

    Format: Paperback

  • FROM ASPARAGUS TO ZUCCHINI

    Ever wonder how you'll ever be able to use all your vegetables? From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs and never-before-seen vegetables, with recipes that are as concise and doable as they are appealing. Created for and by community-supported agriculture (CSA) program members, the book is an indispensable tool for anyone who wants to eat seasonally and locally.

    Organized by vegetable (53 in all), each section includes nutritional, historical and storage information, as well as cooking tips. With more than 420 original recipes created, tested and enjoyed by chefs, CSA members and farmers, this book ensures you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!

    From Asparagus to Zucchini is more than just a cookbook. Also included are essays that address the larger picture of sustainable agriculture, how our food choices fit into our economy, environment and community, and more information on home food preservation and how to help children appreciate—and even eat—their vegetables. Readers will find an extensive resource section and recipe index to round out this unique resource. With this book, prepare to awaken and reaffirm your dedication to enjoying the unique flavors of local foods while nourishing the life of sustainable family farms.

    Item: 7670

    Format: Paperback

  • GOOD VEG

    With a distinctly modern sensibility, chef Alice Hart revamps traditional vegetarian cooking for how we eat today: clean, but never deprived; thoughtful, but not over complex. In Good Veg, she shares 200 recipes that surprise and thrill through contrasts: hot and cool, crisp and soft, spicy yet herbal. These recipes appeal to the basic desires of everyone’s taste buds. Hart also includes options for vegan, low-sugar, gluten-free, and raw diets. Finally: a pioneering, healthy cookbook, full of recipes for giving pleasure.

    Item: 8173

    Author: Alice Hart

    Format: Paperback

  • GROWING FOOD IN A SHORT SEASON

    In Growing Food in a Short Season, Melanie J. Watts explains that with the right gardening practices the short Northern summer can lead to an explosion of life, producing enough color and food to see anyone through the dark days of winter. Providing helpful hints and a wise gardening philosophy for a productive food garden, Watts begins at ground level with instruction on how to use compost and manure to create fertile soil that will lend its life to plants. A variety of seed options and planting methods are presented — including start times and placement — taking into account microclimates that occur in each garden as well as the benefits of companion planting. Additionally, plants that are easily grown in Zone 2 and 3 are listed with concise how-to-grow information. Watts provides full chapters on garden maintenance and harvesting, as well as tips on cooking and preserving the bounty with great recipes that focus on eating seasonally.

    Item: 7531

    Author: Melanie Watts

    Format: Paperback

  • GROWING VEGETABLES IN STRAW BALES

    Straw bale gardening is an inexpensive, low-maintenance way to grow a bounty of food in a small space. All you need is a bale of straw, some fertilizer, and your favorite vegetable seeds! Craig LeHoullier’s step-by-step instructions show you how to do everything from sourcing the straw and setting up your bale to planting, dealing with weeds and pests, and harvesting.

    Item: 7926

    Author: Craig LeHoullier

    Format: Paperback

  • HOW TO GROW MORE VEGETABLES (8th edition)

    Decades before the terms "eco-friendly" and "sustainable growing" entered the vernacular, How to Grow More Vegetables demonstrated that small-scale, high-yield, all-organic gardening methods could yield bountiful crops over multiple growing cycles using minimal resources in a suburban environment. The concept that John Jeavons and the team at Ecology Action launched more than 40 years ago has been embraced by the mainstream and continues to gather momentum. Today, How to Grow More Vegetables, now in its fully revised and updated 8th edition, is the go-to reference for food growers at every level: from home gardeners dedicated to nurturing their backyard edibles in maximum harmony with nature’s cycles, to small-scale commercial producers interested in optimizing soil fertility and increasing plant productivity. Whether you hope to harvest your first tomatoes next summer or are planning to grow enough to feed your whole family in years to come, How to Grow More Vegetables is your indispensable sustainable garden guide.

    Want to read more? Preview this book: Building the Soil, Building the Future.

    Item: 1969

    Author: John Jeavons

    Format: Paperback

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