This book is for vegetable gardeners and nature-lovers everywhere. It is a 'grow your own' manual, a recipe book, and a store of fascinating observations about natural history in the garden. The author writes a deeply personal account of the changing year based on his first-hand experience and a real affection for his subjects and locality. Journeying week-by-week through the vegetable and fruit growing calendar, this mix of practical advice, humour and information on and around the plot satisfies armchair gardeners and full-on nature enthusiasts alike. Thought provoking, inspiring - occasionally challenging - this is a book that can be taken to bed as an end-of-day muse; or get dogeared and dirty as an essential aid to cultivating and cooking home-grown food. Contents: Part 1:Gardening With Dirty Nails; February; Week 1: Frogs & bonfires; Cats; On disturbing a Queen wasp; Week 2: Pond Action; Cabbages for mid-summer; Week 3: Sowing strawberries; Tending broads; Week 4: Boosting winter purslane; In praise of Sycamores; March; Week 1: Preparing for potatoes; Preparing for kale; Week 2: Carrots; Spring onions; Week 3: First early potatoes; Peppers & tomatoes; Week 4: Spring cleaning; Second Early Spuds; Week 5: Tending globe artichokes; Planting figs; April; Week 1: Cabbages; Week 2: Maincrop potatoes; Ridge cucumbers; Week 3: Tending... Strawberries; Kale; Carrots; Cucumbers; Week 4: Watching & listening; May; Week 1: Earthing-up spuds; Greenhouse slug patrol; Week 2: Planting out kale; Looking after water-boatmen; Week 3: Succession sowing; Bird-watching; Week 4: Cucumbers; Beans; Feast & Fast; Apples; June; Week 1: Sunshine & showers; Weeds & tomatoes; Week 2: Cylindra beetroot; Week 3: Downy mildew; A much needed present; Week 4: Red cabbage; July; Week 1: Harvesting shallots; Potato Blight; Week 2: Harvesting garlic; Developing froglets; Working with nature; Week 3: Tending carrots; Pruning Morello cherry; Week 4: Salsify; Week 5: Tomatoes; Butterflies; Potatoes; August; Week 1: Path Clearing; Lifting & splitting globe artichokes; Week 2: Wildlife-friendly strimming; Redcurrant cordial-cum-presse; Week 3: China rose radishes; Cabbage whites; Week 4: The passing of summer; Harvesting potatoes; Week 5: Caterpillar plague; Potato scab; Bitter cucumbers; September; Week 1: Cornelian cherry jam; Week 2: Quality time in the garden; Week 3: Kale; Toads; Edible gifts; Week 4: Gathering leaves; Watching butterlies; October; Week 1: Bindweed & horsetail; Week 2: Planting spring bulbs; Week 3: Strawberries; Alpine strawberries; Week 4: Hoeing; Kestrels on the verge of winter; November; Week 1: Tending figs; Butterfly boxes; Week 2: Planting elephant garlic; Tending ice plant; Week 3: Pruning apple trees; Planning asparagus; Week 4: In the greenhouse; Watching Lesser Redpolls; Week 5: Preparing the asparagus with a friend; December; Week 1: Tending Buddleia; Harvesting kale; Week 2: Help from the birds... and hinderance; Week 3: The mid-winter lull; Week 4: Rhubarb; January; Week 1: Jerusalem artichoke fuseau; Wassailing; Week 2: Making raised beds; Week 3: Dynamite lettuce; Potting up ice plant cuttings; Week 4: First early peas; Planning for Housemartins; Week 5: Seeds; Radishes; Great Tits; Part 2: Tales From The Garden; Part 3: Jobs To Do Each Week; Part 4: Veg On The Menu; Part 5: Glossary Of Terms; Part 6: Index.
He also started an educational wine program for staff and created the restaurant's first wine pairing menus. www.theinnatlittlewashington.com Kathy Casey is the chef-owner of Kathy Casey Food Studios in Seattle.
GIBSON. EVOE. A perfectionist conquers the seasons with a grill pan and a make-do playbook. Imagine you've wandered into a cooking show, but the audience is just you. Standing in what looks like a dorm room decorated by Sur La Table, ...
Gibson. Martini. Martinis are not only excellent, but also sophisticated. Ingredients: 6 parts gin or vodka 1 part dry vermouth 3 cocktail onions Directions: 1. Shake or stir gin (or vodka) and vermouth with ice. 2.
... 153; in calas, 175 Roanoke Island, N.C., 74 Roux, 12, 13, 16, 17, 84, 85 S St. Cecilia Punch, 189 St. Charles Hotel, 183 Salad: wilted, 133; composed, 135; potato, 135; tomato aspic, 140; cucumbers and onions, 141 Salisbury, ...
Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home.
A lot of it was food that would ordinarily be a hard - sell on an à la carte menu . It was sort of funky food that people practically fell over — they were so impressed with it . But if we had put some of these dishes on our menu — like ...
Wineries of all types , sizes , and levels of quality buy and sell wines in bulk . Some sell all of their production that way . Most large producers buy significant amounts of bulk wines from other wineries and then BLEND , bottle , and ...
A comprehensive guide to whole-animal butchery, covering the rudiments of butchery; how meat animals are raised, slaughtered, and marketed; and the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.
Two hip event planners team up to present a guide to throwing a fabulous party, offering insider tricks, fashionable tips, and clever strategies on choosing a creative theme, finding the perfect location, designing memorable invitations and ...
There's a complete resource guide in the back, not to mention savvy tips from Puff Daddy, Russell Simmons, Lara Flynn Boyle, David Copperfield, Hugh Jackman, and Donald Trump.