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Vegetable Gardening


Year-Round Indoor Salad Gardening: How to Grow Nutrient-Dense, Soil-Sprouted Greens in Less Than 10 days

Year-Round Indoor Salad Gardening: How to Grow Nutrient-Dense, Soil-Sprouted Greens in Less Than 10 days Lowest new price: $19.43
Lowest used price: $16.15
List price: $29.95
Author: Peter Burke
Brand: imusti

The Low-Tech, No-Grow-Lights Approach to Abundant Harvest

Year-Round Indoor Salad Gardening offers good news: with nothing more than a cupboard and a windowsill, you can grow all the fresh salad greens you need for the winter months (or throughout the entire year) with no lights, no pumps, and no greenhouse.

Longtime gardener Peter Burke was tired of the growing season ending with the first frost, but due to his busy work schedule and family life, didn’t have the time or interest in high-input grow lights or greenhouses. Most techniques for growing what are commonly referred to as “microgreens” left him feeling overwhelmed and uninterested. There had to be a simpler way to grow greens for his family indoors. After some research and diligent experimenting, Burke discovered he was right―there was a way! And it was even easier than he ever could have hoped, and the greens more nutrient packed. He didn’t even need a south-facing window, and he already had most of the needed supplies just sitting in his pantry. The result: healthy, homegrown salad greens at a fraction of the cost of buying them at the market. The secret: start them in the dark.

Growing “Soil Sprouts”―Burke’s own descriptive term for sprouted seeds grown in soil as opposed to in jars―employs a method that encourages a long stem without expansive roots, and provides delicious salad greens in just seven to ten days, way earlier than any other method, with much less work. Indeed, of all the ways to grow immature greens, this is the easiest and most productive technique. Forget about grow lights and heat lamps! This book is a revolutionary and inviting guide for both first-time and experienced gardeners in rural or urban environments. All you need is a windowsill or two. In fact, Burke has grown up to six pounds of greens per day using just the windowsills in his kitchen! Year-Round Indoor Salad Gardening offers detailed step-by-step instructions to mastering this method (hint: it’s impossible not to succeed, it’s so easy!), tools and accessories to have on hand, seeds and greens varieties, soil and compost, trays and planters, shelving, harvest and storage, recipes, scaling up to serve local markets, and much more.

Features:

  • Ships from Vermont

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The Greenhouse and Hoophouse Grower's Handbook: Organic Vegetable Production Using Protected Culture

The Greenhouse and Hoophouse Grower's Handbook: Organic Vegetable Production Using Protected Culture Lowest new price: $22.19
Lowest used price: $23.18
List price: $34.95
Author: Andrew Mefferd
Brand: Chelsea Green Publishing

Best practices for the eight most profitable crops

Today only a few dozen large-scale producers dominate the greenhouse produce market. Why? Because they know and employ best practices for the most profitable crops: tomatoes, eggplant, cucumbers, peppers, leafy greens, lettuce, herbs, and microgreens. The Greenhouse and Hoophouse Grower’s Handbook levels the playing field by revealing these practices so that all growers―large and small―can maximize the potential of their protected growing space. Whether growing in a heated greenhouse or unheated hoophouse, this book offers a decision-making framework for how to best manage crops that goes beyond a list of simple do’s and don’ts.

As senior trial technician for greenhouse crops at Johnny’s Selected Seeds, author Andrew Mefferd spent seven years consulting for growers using protected agriculture in a wide variety of climates, soils, and conditions. The Greenhouse and Hoophouse Grower’s Handbook brings his experience and expertise to bear in an in-depth guide that will help readers make their investment in greenhouse space worthwhile.

Every year, more growers are turning to protected culture to deal with unpredictable weather and to meet out-of-season demand for local food, but many end up spinning their wheels, wasting time and money on unprofitable crops grown in ways that don’t make the most of their precious greenhouse space. With comprehensive chapters on temperature control and crop steering, pruning and trellising, grafting, and more, Mefferd’s book is full of techniques and strategies that can help farms stay profitable, satisfy customers, and become an integral part of re-localizing our food system. From seed to sale, The Greenhouse and Hoophouse Grower’s Handbook is the indispensable resource for protected growing.

Features:

  • Ships from Vermont

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How to Grow More Vegetables, Ninth Edition: (and Fruits, Nuts, Berries, Grains, and Other Crops) Than You Ever Thought Possible on Less Land with Less Water Than You Can Imagine

How to Grow More Vegetables, Ninth Edition: (and Fruits, Nuts, Berries, Grains, and Other Crops) Than You Ever Thought Possible on Less Land with Less Water Than You Can Imagine Lowest new price: $14.50
Lowest used price: $12.62
List price: $21.99
Author: John Jeavons

The world's leading resource on biointensive, sustainable, high-yield organic gardening is thoroughly updated throughout, with new sections on using 12 percent less water and increasing compost power.

Long before it was a trend, How to Grow More Vegetables brought backyard ecosystems to life for the home gardener by demonstrating sustainable growing methods for spectacular organic produce on a small but intensive scale. How to Grow More Vegetables has become the go-to reference for food growers at every level, whether home gardeners dedicated to nurturing backyard edibles with minimal water in maximum harmony with nature's cycles, or a small-scale commercial producer interested in optimizing soil fertility and increasing plant productivity. In the ninth edition, author John Jeavons has revised and updated each chapter, including new sections on using less water and increasing compost power.

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The Year-Round Vegetable Gardener: How to Grow Your Own Food 365 Days a Year, No Matter Where You Live

The Year-Round Vegetable Gardener: How to Grow Your Own Food 365 Days a Year, No Matter Where You Live Lowest new price: $11.47
Lowest used price: $7.99
List price: $19.95
Author: Niki Jabbour
Brand: Storey Publishing

Even in winter’s coldest months you can harvest fresh, delicious produce. Drawing on insights gained from years of growing vegetables in Nova Scotia, Niki Jabbour shares her simple techniques for gardening throughout the year. Learn how to select the best varieties for each season, the art of succession planting, and how to build inexpensive structures to protect your crops from the elements. No matter where you live, you’ll soon enjoy a thriving vegetable garden year-round.

Features:

  • Storey Publishing

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Welcome to the Farm: How-to Wisdom from The Elliott Homestead

Welcome to the Farm: How-to Wisdom from The Elliott Homestead Lowest new price: $14.67
Lowest used price: $10.99
List price: $21.95
Author: Shaye Elliott
Brand: LYONS

A fresh, new guide to the backyard lifestyle

The homesteading movement is continuing to grow, as more people are stepping up to have a hand in where their food comes from. Whether you want to dabble or immerse yourself completely in the do-it-yourself, back-to-basics lifestyle,
Welcome to the Farm is a comprehensive, fully illustrated guide to growing the very best food right in your own backyard. Shaye Elliott takes readers on a journey that teaches them how to harvest baskets full of organic produce, milk a dairy cow (and make butter), plant a homestead orchard, can jams and jellies, and even raise chickens and bees. From her experience running The Elliott Homestead, Shaye provides all the how-to wisdom you need to know about:

  • The benefits of a home garden
  • The basics of seed starting
  • Building your own greenhouse
  • What belongs in the winter garden
  • Canning, freezing, and dehydrating techniques and recipes
  • The pros and cons of caged vs. free-range chickens
  • Keeping a dairy cow and what to do with all the milk
  • Raising animals for meat
  • Making your own cider and wine
  • And so much more!

Welcome to the Farm is aimed to serve homesteaders and urban-farmers alike, guiding them through the beginning stages of small-area farming and utilizing whatever amount of space they have available for optimal and delicious food production.

Features:

  • LYONS

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Magic Mushroom Grower's Guide Simple Steps to Bulk Cultivation

Magic Mushroom Grower's Guide Simple Steps to Bulk Cultivation Lowest new price: $12.59
Lowest used price: $13.21
List price: $16.95
Author: Principium Quaesitor

This book is a comprehensive manual on the bulk cultivation of psilocybin mushrooms, using do-it-yourself equipment made of common materials wherever possible. It walks you through every step of the procedure, providing easy-to-follow instructions, essential information, and useful advice about growing these magical fungi using a simple and economical methodology.

This book provides hundreds of photos and diagrams to help you understand the process—also offering helpful resources for sourcing equipment and materials. Advanced procedures are also presented, allowing for rapid progression from the basics to more sophisticated methods of cloning and growing with agar.

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Epic Tomatoes: How to Select and Grow the Best Varieties of All Time

Epic Tomatoes: How to Select and Grow the Best Varieties of All Time Lowest new price: $10.65
Lowest used price: $8.00
List price: $19.95
Author: Craig LeHoullier
Brand: Lehoullier, Craig

Savor your best tomato harvest ever! Craig LeHoullier provides everything a tomato enthusiast needs to know about growing more than 200 varieties of tomatoes, from planting to cultivating and collecting seeds at the end of the season. He also offers a comprehensive guide to various pests and tomato diseases, explaining how best to avoid them. With beautiful photographs and intriguing tomato profiles throughout, Epic Tomatoes celebrates one of the most versatile and delicious crops in your garden. 

Features:

  • Storey Publishing

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Straw Bale Gardens Complete

Straw Bale Gardens Complete Lowest new price: $9.44
Lowest used price: $7.50
List price: $24.99
Author: Joel Karsten
Brand: Cool Springs Press

"Are you ready to learn about a transformative garden technology that could change your life - for less than $100?" - New York Times

Take your straw bale gardening to the next level - in more places, with new products, and even, sometimes, skipping the straw!

The reception and enthusiasm for straw bale gardening, introduced in 2013, has proved revolutionary in vegetable growing. Why? Because the bold promises in the book are kept: grow vegetables anywhere, earlier in the year, with no weeding. Gardeners everywhere are excited. Straw bale gardening works! In just the short amount of time that has passed, the gardening world and Joel Karsten himself have learned even more about how to apply this method in just about any environment: on a city balcony, in a rocky outpost, in a desert, and even in the tundra of Alaska.

Straw Bale Gardens Complete contains all of the original information that has set the gardening world on fire. But it also goes much deeper, with nearly 50 pages of all-new advice and photos on subjects such as growing in a tight urban setting, making your straw bale garden completely organic, and using new fertilizers and conditioning products. There is even information on using straw bale techniques to grow veggies in other organic media for anyone who has a hard time finding straw.

Fans of Straw Bale Gardens will not want to miss adding Straw Bale Gardens Complete to their gardening library. There is, literally, nothing else like it!

Features:

  • Cool Springs Press

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Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes

Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes Lowest new price: $22.99
Lowest used price: $14.60
List price: $40.00
Author: Deborah Madison
Brand: Random House

In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.
 
For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.

This groundbreaking new cookbook is Madison’s crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.

Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.

Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.

Featured Recipe from Vegetable Literacy: Ivory Carrot Soup with a Fine Dice of Orange Carrots

Ivory Carrot Soup

Serves 4-6

Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 1 pound white carrots, scrubbed and thinly sliced
  • 1 tablespoon raw white rice
  • Sea salt
  • 1/2 teaspoon sugar
  • 1 thyme sprig
  • 4 cups water or light chicken stock
  • Few tablespoons finely diced orange carrots and/or other colored carrots
  • Freshly ground pepper
  • About 1 tablespoon minced fine green carrot tops
Directions

Warm the butter and oil in a soup pot and add the onion, white carrots, rice, 1 teaspoon salt, and the sugar and thyme. Cook over medium heat for several minutes, turning everything occasionally. Add 1 cup of the water, cover, turn down the heat, and cook while you heat the remaining 3 cups water. When the water is hot, add it to the pot, cover, and simmer until the vegetables are tender, about 20 minutes.

While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain.

When ready, let cool slightly, then remove and discard the thyme sprig. Puree the soup until smooth in a blender. Taste for salt and season with the pepper. Reheat if it has cooled.

Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve.

Featured Recipe from Vegetable Literacy: Peas with Baked Ricotta and Bread Crumbs

Peas with Baked Ricotta

Serves 2

Ingredients
  • Olive oil
  • 1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
  • 2 to 3 tablespoons fresh bread crumbs
  • 4 teaspoons butter
  • 2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
  • 5 small sage leaves, minced (about 1 1/2 teaspoons)
  • 1 1/2 pounds pod peas, shucked (about 1 cup)
  • Grated zest of 1 lemon
  • Sea salt and freshly ground pepper
  • Chunk of Parmesan cheese, for grating
Directions

Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.

If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn’t drained.)

When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don’t let them turn gray. Season with salt and a little freshly ground pepper, not too much.

Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.

With Pasta: Cook 1 cup or so pasta shells in boiling, salted water. Drain and toss them with the peas, cooked as above, and then with the ricotta. The peas nestle in the pasta, like little green pearls.

Features:

  • Ten Speed Press

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Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long, 2nd Edition

Four-Season Harvest: Organic Vegetables from Your Home Garden All Year Long, 2nd Edition Lowest new price: $10.95
Lowest used price: $3.34
List price: $24.95
Author: Eliot Coleman
Brand: Chelsea Green Pub Co

If you love the joys of eating home-garden vegetables but always thought those joys had to stop at the end of summer, this book is for you. Eliot Coleman introduces the surprising fact that most of the United States has more winter sunshine than the south of France. He shows how North American gardeners can successfully use that sun to raise a wide variety of traditional winter vegetables in backyard cold frames and plastic covered tunnel greenhouses without supplementary heat. Coleman expands upon his own experiences with new ideas learned on a winter-vegetable pilgrimage across the ocean to the acknowledged kingdom of vegetable cuisine, the southern part of France, which lies on the 44th parallel, the same latitude as his farm in Maine.

This story of sunshine, weather patterns, old limitations and expectations, and new realities is delightfully innovative in the best gardening tradition. Four-Season Harvest will have you feasting on fresh produce from your garden all through the winter.

To learn more about the possibility of a four-season farm, please visit Coleman's website www.fourseasonfarm.com.

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  • Ships from Vermont

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