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An Unlikely Vineyard tells the evolutionary story of Deirdre Heekin’s farm from overgrown fields to a fertile, productive and beautiful landscape that melds with its natural environment.
Is it possible to capture landscape in a bottle? To express its terroir, its essence of place—geology, geography, climate and soil—as well as the skill of the winegrower?
That’s what Heekin and her chef/husband, Caleb Barber, set out to accomplish on their tiny, 8-acre hillside farm and vineyard in Vermont.
But An Unlikely Vineyard involves much more. It also presents, through the example of their farming journey and winegrowing endeavors, an impressive amount of information on how to think about almost every aspect of gardening: from composting to trellising; from making cider and perry to growing old garden roses, keeping bees, and raising livestock; from pruning (or not) to dealing naturally with pests and diseases.
Challenged by cold winters, wet summers and other factors, the Heekins set about growing not only a vineyard, but an orchard of heirloom apples, pears and plums, as well as gardens filled with vegetables, herbs, roses and wildflowers destined for their own table and for the kitchen of their small restaurant. They wanted to create, or rediscover, a sense of place, and to grow food naturally using the philosophy and techniques gleaned from organic gardening, permaculture and biodynamic farming.
Accompanied throughout by lush photos, this gentle narrative will appeal to anyone who loves food, farms, and living well.
Author: Deirdre Heekin
In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive.
Author: Autumn Giles
Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation.
Author: Lee W. Janson
You've heard it: You are what you eat. The evidence is mounting that what you put into your mouth matters. What better way is there to know exactly what you are eating than to grow some of your own food or get to know your farmer? Celeste has decades of experience providing good, nutritious food for her family. Celeste's Garden Delights will show you how to grow, can, ferment, freeze, dry and root cellar fresh produce. If you can't do it all, just do what you can. Start small. Even if you live in an apartment, you can grow a tomato plant or two in pots on the balcony or patio. Or, you can take a few hours in the summer to buy and prepare berries or corn for your freezer. If you have a lawn and would like to make part of it into a garden, the section on No-Till Gardening will tell you how. Thinking about keeping chickens? Read the section on Backyard Chickens to see if it's something you truly want to do. Food is usually less expensive when it is in season. Get together with some friends to take advantage of bulk buying. Farmers generally give you good discounts if you buy large quantities or "seconds" (food with a few bruises). You can do it! There's no better feeling than having an actual relationship with your food. Homegrown and homemade (or locally grown and made) are truly the best.
Author: Celeste Longacre
Sauerkraut, pickles, kimchi: Some of the tastiest staples of a vitamin-rich diet are obtained through fermentation. This versatile, durable glass crock lets you make of all those, and then some—all for a third of the cost of most crocks on the market.
Carbon dioxide escapes the jar through a water seal..
This kit has everything you need to start making your own fermented food at home: a durable, cleverly designed fermentation crock that's a third of the price (and weight!) of most crocks on the market, a rewritable label to identify each batch, and a booklet of user-friendly, thoroughly tested recipes to get you started. The interior of all Mortier Pilon crocks and jars is 100 percent glass. The white parts on the outside of the crocks and jars are made of non-reactive, BPA-free plastic, and do not come into contact with the food.
Author: MORTIER PILON
Sauerkraut, pickles, kimchi: Some of the tastiest staples of a vitamin-rich diet are obtained through fermentation. This versatile, durable glass crock lets you make all of those, and then some …all for a third of the cost of most crocks on the market.
Carbon dioxide escapes the jar through a water seal.
This crock has a capacity of up to 5 liters (169 fluid ounces) of vegetables, brine, and seasonings, allowing you to ferment larger amounts of your favorite nutrient-packed produce. The rewritable label makes it easy to identify each batch, and the included recipe booklet provides directions for first-timers and inspiration for veterans. The interior of all Mortier Pilon crocks and jars is 100 percent glass. The white parts on the outside of the crocks and jars are made of non-reactive, BPA-free plastic, and do not come into contact with the food.
-5-liter fermentation crock
Author: MORTIER PILON
Fermented foods have proven beneficial for a number of health conditions including candida overgrowth, IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. What's more, science is starting to show that our modern lifestyle of completely eschewing bacteria via pasteurized foods, hand sanitizers, disinfectants and antibiotics is actually making us more, not less, susceptible to illness and allergies. Regular inclusion of fermented foods in the diet naturally combats bad bacteria and strengthens the immune system. Fermented Foods for Health includes meal plans of fermented foods for addressing specific ailments and repairing the metabolism. Author Deirdre Rawlings includes 75 delicious recipes that show readers how to ferment everything from meats to vegetables, fruits and dairy. She explains how to use each for specific health benefits, such as balancing the body's PH, increasing enzyme production and strengthening immunity.
Author: Deirdre Rawlings
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.
Author: Kirsten & Christopher Shockey
The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.
Author: Kirsten & Christopher Shockey
Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance the digestive system and boost your immunity with healthful, simple and delicious everyday meals using Firefly Kitchens' recipes for fermented kimchi, krauts and carrots. Making homemade fermented foods is simple and delicious. With 85 recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben, and Flank Steak Over Spicy Noodles, Fresh & Fermented makes it easy to include these healthy foods in every meal.
Author: J. O'Brien, R. Climenhage
Home canning is a great, easy way to have year-long access to your own delicious, nutrient-packed produce and preserves. It relies on the simple yet effective technique of storing produce and other foods in an airtight container.
This home canning set comes with four mason-style jars, a canning funnel, and a rack to safely remove the jars from boiling water. The included booklet features complete, step-by-step instructions, and the rewritable label at the top of each jar makes it easy to identify each batch.
The interior of all Mortier Pilon crocks and jars is 100 percent glass. The white parts on the outside of the crocks and jars are made of non-reactive, BPA-free plastic, and do not come into contact with the food.
Author: MORTIER PILON
Now that you’ve mastered gardening basics, you want to enjoy your bounty year-round, right? Homegrown Pantry picks up where beginning gardening books leave off, with in-depth profiles of the 55 most popular crops — including beans, beets, squash, tomatoes, and much more — to keep your pantry stocked throughout the year. In-depth profiles highlight how many plants to grow of each crop for a year’s worth of eating, and which storage methods work best for specific varieties. Author Barbara Pleasant culls tips from decades of her own gardening experience and from growers across North America to offer planting, care, and harvesting refreshers for every region and each vegetable.
Author: Barbara Pleasant
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