The Sage Cottage Cookbook, 2nd: Celebrations, Recipes, and Herb Gardening Tips for Every Month of the Year Review

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(More customer reviews)Full of herbal lore and facinating info, the author describes a celebration each month and covers "thymely" seasonal recipes to help with the festivities. From January's "Twelfth Night" to "Leyden Day" in October, these wild and often forgotten celebrations are a wonderful framework for fun and frivolity through the seasons. Recipes range from out of the ordinary- Queen Anne's Lace Jelly II and Fennel Tuna with Lavender, to tried and true- Oven Omlete and Chili Con Carne. Tips and Hints abound as well. I really enjoyed the herbal lore woven throughout the monthly themes- (it is said that parsley goes seven times to the Devil because it germinates so slowly!) I will be turning to this book again and again as the year turns.

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Canning & Preserving for Dummies Review

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(More customer reviews)I've read this cookbook cover to cover, sampled some recipes, and I'm impressed! Karen Ward took all the guess work and concerns I had out of both canning and preserving. The balance of taste in her recipes is extraordinary. Her Pear Chutney's the best I've ever had (and I've had plenty). My husband adores her bread and Butter Pickles! A great cookbook to have on hand to make holiday food gifts, too.

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Juicy details on making your own jams and jellies, canned veggies, and dried snacksEnjoy delicious, do-it-yourself treats year-round – and they make great gifts!Putting up fruits and vegetables in your home is as easy as pie with this step-by-step guide to canning and preserving. With easy-to-follow recipes, up-to-date safety guidelines, and simple, fun techniques, you’ll find everything you need to fill your pantry with savory, homemade fare.The Dummies WayExplanations in plain English"Get in, get out" informationIcons and other navigational aidsTear-out cheat sheetTop ten listsA dash of humor and fun

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Grow Your Own, Eat Your Own: Bob Flowerdew's Guide to Making the Most of your Garden Produce All Year Round Review

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(More customer reviews)"Grow Your Own, Eat Yor Own" is a masterful return to the attention, care and respect those from generations past gave to their land and to their tables. Full of earthy, inspiring photos, recipes and advice, this book has me thinking not only about how I will process my own produce, but also the simple tools and resources available to make my garden really work hard for my family. To do everything so artfully illustrated by garden "guru" Bob Flowerdew would be a full-time job. (Wish we all had the time!) However when the moment strikes you to perserve, sprout, pickle, or plan an appropriate garden harvest for your home; this book is your first stop, your new Bible!

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Eating locally and growing one's own fruits and vegetables are the first steps in helping the green movement. However, many people don't know where to begin growing and harvesting their own crops. And, what happens when everything is ready to be picked at the same time? Or when the garden's bounty has been eaten? These questions and more are answered in Bob Flowerdew's invaluable new book, in which he discusses everything from what to grow for processing and preserving, when to plant them, and how to harvest them. Once the gardening basics have been covered, Flowerdew serves up 50 delicious recipes featuring the very foods grown in the backyard. Perfect dishes for the fall include steaming Baked Apples filled with dried fruit and brown sugar, sausage-stuffed Baked Squash, a warming bowl of Spaghetti Polognese (using lean ground chicken), and savory Stuffed Peppers.As the weather turns colder, there is Potato Dauphinoise, Celery Soup, and Apricot Christmas Pudding. And, with spring and summer's abundance of berries come such spectacular treats as Fruity Upside-Down Cake, Raspberry Ripple Ice Cream, and Lemon Meringue Pie. There are condiments galore and Flowerdew even shares his secrets for tossing the best salad, making the best cider, and creating his very own liqueurs. Grow Your Own, Eat Your Own is a wonderful no-nonsense guide to getting the most out of any garden at any time of the year, and will be a welcome addition to all gardeners' reference library.

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Canning and Preserving Your Own Harvest: An Encyclopedia of Country Living Guide Review

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(More customer reviews)Canning & Preserving Your Own Harvest is a no-nonsense, step-by-step guide to properly (and safely - improper canning can promote food poisoning) preserving one's food, from freezing, drying, and canning to creating a root cellar, making fruit preserves, pickling, and much more. The second half of Canning & Preserving Your Own Harvest is devoted to recipes that make delectable use of one's preserved food! A "must-have", user-friendly guide for anyone interested in preserving what they have grown themselves, Canning & Preserving Your Own Harvest is highly recommended.

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Equipped with the knowledge of when to harvest, how to harvest, and what supplies are needed, anyone can learn what it means to create authentic, old-fashioned recipes in this age of grocery-store dependence. Carla Emery's in-depth knowledge comes from her years spent with farmers and homesteaders who truly lived off the land. Organized by food categories, this book — culled from and expanding on sections in the famed Encyclopedia of Country Living — features a wealth of recipes, each preceded by a discussion of our changing motivation as food consumers along with detailed explanations of the processes behind canning and preserving. From drying to pickling to freezing, Emery's preserving methods are as broad in scope as the recipes themselves. Do-it-yourselfers can welcome summer's arrival with chunky peach jam and oven-dried tomatoes, or host a fall harvest with fresh herb bouquets and smoked chicken. Step-by-step instructions, charts, and informational sidebars make the process easy and enjoyable.

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The Beetless' Gardening Book: An Organic Gardening Songbook/Guidebook: Containing the Poetry of Jam Lemon, Pear Machete, Joychoi Heirloom, and Rutabaga Variety Review

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(More customer reviews)I bought this book on a whim; it showed up looking for gardening books. It is one of the cleverest, funniest books I have read in a long time. It is perfect satire of old rock and roll, beatles, rolling stones, but with an organic gardening message. "I want to dig by hand" and Here come the slugs" are among the full set of beatles tunes with complete lyrics and liner notes explaining the gardening lore. Well worth the price for a old hippie. I laughed, I cried, I felt better turning the compost.

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The Beginner's Guide to Preserving Food at Home: Easy Techniques for the Freshest Flavors in Jams, Jellies, Pickles, Relishes, Salsas, Sauces, and Frozen and Dried Fruits and Vegetables Review

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(More customer reviews)In today's economy, one of family budget items that is getting more and more expensive are the expenditures for food. Therefore, one of the best ways to economize for a family's food budget is something our grandparents and great-grandparents knew well -- the home canning of fruits and vegetables in season for later consumption. For all too many modern homemakers, home canning is a lost art. That's what makes this newly updated, revised, and expanded third edition of Janet Chadwick's classic instructional manual, "The Beginner's Guide To Preserving Food At Home" is such a critically important and highly recommended addition to both family and community library collections. Here are 231-pages packed with solid and 'user friendly' instructions for canning, freezing, drying, brining, root cellaring vegetables, fruits and herbs for home consumption. Comprehensive, up-to-date, informed and informative, "The Beginner's Guide To Preserving Food At Home" will prove to be one of the most valuable additions any homemaker can acquire and one of the most popular acquisitions any librarian can add as a community resource.

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A wonderful thing is happening in home kitchens. People are rediscovering the joys of locally produced foods and reducing the amount of the grocery budget that's spent on packaged items, out-of-season produce, and heavily processed foods. But fresh, seasonal fruits and vegetables don't stay fresh and delicious forever - they must be eaten now . . . or preserved for later.For all the vegetable gardeners facing baskets overflowing with bright tomatoes, and for all the dedicated farmers' market fans and CSA members, The Beginner's Guide to Preserving Food at Home has the simple solutions that turn overwhelming bounty into neatly canned tomatoes, jars of jams and jellies, and crispy-tart relishes and pickles. Organized in a friendly, food-by-food format, readers will find freezing, drying, canning, and storing instructions for each vegetable, fruit, and herb. In many cases, several ways to freeze or can a food are described, and there are often other preserving suggestions as well, such as making juice or fruit leather. Everything is written with busy people in mind: these are the quickest, most efficient methods for preserving summer's bounty. Up-to-date information and clear, step-by-step instructions show even absolute beginners the way to a fully stocked pantry.

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