Showing posts with label sustainability. Show all posts
Showing posts with label sustainability. Show all posts

Homegrown Harvest: A Season-by-Season Guide to a Sustainable Kitchen Garden Review

Homegrown Harvest: A Season-by-Season Guide to a Sustainable Kitchen Garden
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`Homegrown Harvest' is a guide, a book that urges everyone to grow at least some of their own food; whether they have a big yard or just a balcony. There are many lovely pictures of gardens and food that is growing - far better than any I have. Information is given on container gardens, raised beds and even in a bag. Many pictures attempt to show techniques such as testing your soil. There are good instructions on planting, including fruit bushes.
It would be better if there was more help with diseases and problems -pictures to identify them. A beginning gardener might need more help than this book provides. It is also a surprise, since they are advocating growing in even very small spaces that there is very little information on herbs, which could even be grown on windowsill gardens. There also needs to be more of an emphasis on what grows in different regions.
The book is organized into seasons, early, mid and late. There are vegetable sowing and harvesting charts which are very helpful.
For those who want to garden this will give plenty of charts and information on both growing and storing the food you have grown.

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The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs & Nuts Review

The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs and Nuts
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The book delivers well on information for produce, but I didn't really find any information in this book that I can't find for free online. Also, the layout wasn't very helpful, as it doesn't provide a page in the table of contents for each fruit or vegetable. I tried two of the recipes in here, the lemon cake and orange biscotti, and neither came out very well. The flavors seemed off and the cake came out very dense. I think it was more of a coffee cake than the fluffy kind I was looking for. I ended up returning it, because it didn't seem worth the price. However, it is really pretty layout and the pictures are well done.

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Anyone who has shopped in a farmer's market knows the abundant glories of seasonal produce, from the deep, fruity notes of a sun-ripened tomato to the crisp, green snap of a just-harvested bean; from the intoxicating perfection of a ripe strawberry to the juicy sweetness of a hand-picked peach. Like a trip to the market, The Produce Bible brings together the best of nature's bounty, offering delicious recipes and essential ingredient information for more than 100 varieties of fruits, vegetables, herbs, and nuts. Celebrating the explosion of interest in locally grown and hand-picked produce, this comprehensive volume features 200 recipes that bring out the special qualities of each ingredient, from tender spring peas to earthy autumnal tubers. In addition, the book is filled with practical advice on how to choose, store, and prepare fresh produce, as well as basic cooking techniques, nutritional information, and suggestions for companion foods. If you want to know the best type of potato for roasting or mashing; the perfect uses for a meyer lemon; or the ideal way to eat an artichoke, then look no further. Bursting with luscious color photographs, The Produce Bible is an invaluable resource for gardeners, cooks, and food lovers alike.

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Eating in: From the Field to the Kitchen in Biosphere 2 Review

Eating in: From the Field to the Kitchen in Biosphere 2
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I've always been fascinated by the Biosphere 2 project, especially the concept of 8 people living solely on food grown in the project's half-acre agricultural area for two years. It's a pretty remarkable achievement, and that's what 'Eating In' is about. Nothing in here about the personality disputes that went on inside the biosphere; if that's your interest check out 'The Human Experiment' by biospherian Jane Poynter. This one's about FOOD.
Silverstone's book is kind of a quick look at the whole process of B2's food system, from growing the crops and raising and slaughtering the animals, to processing the food and preparing it for the table. About half the book is descriptions of the food system, and half is recipes. Some really good color pictures help give a feel for what life was like inside the biosphere,and the tremendous amount of work the biospherians had to do to stay fed. I enjoyed 'Eating In'; my only fault with it is that it's WAY too short -- I would have preferred a much more in-depth look at B2's ag system than what I found here, but I found this book great as far as it goes.


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Kitchens, Smokehouses, and Privies: Outbuildings and the Architecture of Daily Life in the Eighteenth-Century Mid-Atlantic Review

Kitchens, Smokehouses, and Privies: Outbuildings and the Architecture of Daily Life in the Eighteenth-Century Mid-Atlantic
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Author Michael Olmert won his reputation writing Emmy award winning documentaries and scholarly, yet readable, books. Copiously illustrated with almost 100 black and white photographs of survivings outbuildings, Olmert's book gives an excellent overview of the various dependencies which served the large 18th century Tidewater or Chesapeake plantation house - their origins, evolutions, and functions. The book focuses on the kitchens, smokehouses, laundries, dairies, offices, icehouses, and dovecotes of large estates and prosperous plantations with little discussion of the types of outbuildings found on the typical small holders' farms. The book's subtitle, "Outbuildings and the Architecture of Daily Life in the Eighteenth-Century Mid-Atlantic" is misleading. The Mid-Atlantic region includes New York, New Jersey, Pennsylvania, Delaware, and Maryland. However, this book focused almost exclusively on the architecture of the Tidewater Virginia and Chesapeake Virginia and Maryland regions. There were absolutely no photographs of the Eighteenth-Century outbuildings constructed by the English and Dutch Colonists in New York and New Jersey, or by the English,Germanic, and Swiss settlers of Pennsylvania, nor was there anything written about these regions. As a resource for Mid-Atlantic architecture, this book is an enormous disappointment, and is not recommended. Had the book been marketed under a different title, revealing its true content, "Outbuildings and the Architecture of Daily Life in the Eighteenth-Century Tidewater Chesapeake Regions," I would have given it a higher rating. Unfortunately, a greedy publisher, attempting to appeal to a broader audience, chose deception in sub-titling this book. If you are looking for a book on interesting outbuilding of Virginia and Maryland, by all means buy this book. However, if you want a good book on the outbuildings of the Mid-Atlantic Region, this is not the book for you. "Architecture of the Pennsylvania Dutch Country, 1700-1900" by Henry J. Kauffman offers an illustrated and well-annotated introductory overview of the English, German, and Swiss architectural designs found in southeastern Pa. Included are photographs of barns, furniture, smokehouses, icehouses, springhouses, summerhouses, privies, bake ovens, caves, and churches. This book is a better choice for those interested in the outbuildings of the Southestern Pennsylvania region.)Architecture of the Pennsylvania Dutch Country, 1700-1900

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In Kitchens, Smokehouses, and Privies, Michael Olmert takes us into the eighteenth-century backyards of colonial America. He explores the many small outbuildings that can still be found at obscure rural farmsteads throughout the Tidewater and greater mid-Atlantic, in towns like Williamsburg and Annapolis, and at elite plantations such as Mount Vernon and Monticello.These structures were designed to support the performance of a single task: cooking food; washing clothes; smoking meat; storing last winter's ice; or keeping milk, cheese, and cream fresh. Privies and small offices are also addressed, as is the dovecote, in which doves were raised for their eggs, squab meat, feathers, and fertilizer. Often, these little buildings were clustered in such a way as to resemble a small village, knit together by similar design details and building materials: they were all constructed in weatherboards or in brick, for instance, or were arranged in a single file or positioned at the four corners of the yard.In this appealing book, featuring nearly a hundred crisp black-and-white photographs, Olmert explains how these well-made buildings actually functioned. He is riveted by the history of outbuildings: their architecture, patterns of use, folklore, and even their literary presence. In two appendixes he also considers octagonal and hexagonal structures, which had special significance, both doctrinal and cultural, in early America.Archaeologists and historians still have many questions about the design and function of outbuildings-questions that are often difficult to answer because of the ephemeral nature of these structures; they were not documented-any more than laundry rooms and storage units inspire rhapsodies today. Olmert's book, deeply grounded in scholarship, eminently readable, and profusely illustrated, takes these buildings seriously and gives them the attention they deserve.

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Grub: Ideas for an Urban Organic Kitchen Review

Grub: Ideas for an Urban Organic Kitchen
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There are a lot of things that I love about this book. First, the authors use humor to present some really serious news, simplifying a set of complex factors that have led to our very broken food "industry". Second, they artfully show the intersection of the health, environmental and social justice issues that play out in food production and food choices. Third, they remind us that eating healthfully doesn't mean we're limited to tofu veggie stir fries and rice cakes every day of the week. Finally, Grub is really accessible, and is a perfect tool for educating friends and family members about these issues without worrying about offending anyone by saying the wrong thing at the wrong moment.
I already consider myself a healthy eater - but after reading Grub, I feel so much more inspired to make thoughtful choices, buy from my local farmers market and have more fun creating beautiful, delicious and healthy meals. Just in time for summer!

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A savvy and practical guide to organic eating for urban dwellers. In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production. Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies. With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.

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The Complete Kitchen Garden: The Art of Designing and Planting an Edible Garden Review

The Complete Kitchen Garden: The Art of Designing and Planting an Edible Garden
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This book is ideal for the coffee table but, as an informative book, it doesn't make the cut. The photographs are beautiful but the writing style lacks the punch necessary for how-to books and the reading is made more difficult by the injection of examples of different "kitchen gardens" in the midst of the chapters. Also, the gardens discussed are not such as could be duplicated by the average gardener, who does not have several acres of land to turn into a landscaped masterpiece.

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No longer a mere patch of vegetables close to the back door, the contemporary kitchen garden is a melange of personal flair and culinary practicality with the color of a flower garden. Patrick Bowe, a landscape/garden designer, is author of many books, including The Gardens of Ireland. Cynthia Woodyard is a well-known garden photographer whose credits includeAnnuals for Connoisseurs. 125 photos. 20 full-color line drawings.

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The Natural Kitchen: Your Guide to the Sustainable Food Revolution (Process Self-Reliance Series) Review

The Natural Kitchen: Your Guide to the Sustainable Food Revolution (Process Self-Reliance Series)
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This book is a one stop information center for going green in the kitchen and in your everyday living. I think it is great if you are just getting started, like me, or if you need some fresh ideas. The book shows so many easy ways we can make a difference.

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This quietly revolutionary guidebook picks up where the bestselling Process Self-Reliance Series' The Urban Homestead left off and brings us into the kitchen, where the daily choices we make involving food have a profound impact both on our lives and the world at large.

Deborah Eden Tull draws upon years of experience as a monk, organic farmer, and chef to introduce simple but life-changing ways for urbanites to adopt a more mindful relationship with food, from shopping, menu planning, cooking, growing, and storing food, maintaining the kitchen, and eating out, to community food sharing and tips for parents.

Beautifully illustrated, practical, and fun, this book is filled with anecdotes and step-by-step instructions to inspire neophytes and experienced homesteaders alike.

The Natural Kitchen's introspective and educational journey will inspire action and change forever the way readers relate to food, the environment, and their daily lives.


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Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back Review

Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back
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Whether you lived in a small town or rural area in the 17th, 18th, and even 19th centuries here in the US, it was likely that you would have been involved in some way with producing food for your family. People had their own gardens and many people, even in towns and cities, kept a few chickens or other poultry and perhaps even their own cows--remember Mrs. O'Leary in Chicago? When you sat down to eat, you knew exactly where almost every part of the meal had come from.
By the 20th century, however, all that had changed, as more and more food came from cans or boxes, and even fresh produce was shipped from far off states and even countries. People were removed farther and farther from their food, and their food was processed almost beyond being clearly identifiable (just what food group would you put Jello in? Diet soda?).
In Kitchen Literacy, Ann Vileisis has traced the changes that led to our having become a nation of *consumers* rather than *producers*, and her narrative is well-researched and entertaining. The gradual introduction of more and more processing to food is described, along with the generally valid reasons for these changes. Being able to buy a can of corn processed immediately after picking in the Midwest certainly was better than having to choose from three or four-day old tired ears of corn brought from southern New Jersey to midtown Manhattan.
Vileisis also provides a lot of hitherto uncovered explanations for why convenience foods first took off in the middle of the 20th century. Rationing of basic staples during World War II that could be circumvented by buying prepared substitutions, more women remaining in the workforce after the war, and the growing influence of food producers in advertising and home economics classes, all provided an impetus for changing eating habits across the country.
Unfortunately, she does not continue on to discuss the factors that are keeping "factory foods" and fast food restaurants so much a part of most people's diets at the beginning of the 21st century. Vileisis does not address the growing problem of obesity at all, and her penultimate chapter, Kitchen Countertrends, has suggestions likely to be acted on by only a tiny minority of the population. CSAs, organic foods, and farmers markets have all been around for years, but their impact remains small; though she says it is a "small but respectable" number, Vileisis herself notes that only 2.5% of all food sales in the US are organic.
So it is that the book misses the mark in the end. I heartily concur with all the "Countertrends" she mentions and have been gardening, going to farmers markets, and eating many organic foods for years. However, the "covenant of ignorance" that Vileisis deplores will not be overcome by a few more "true believers" consuming less and producing more. Given the kind of research and depth she brought to the early chapters, Vileisis failure to cover the current obesity epidemic and suggest solutions that even people with moderate incomes and limited incomes can realistically adopt is a significant gap for an otherwise fine book.

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The Kitchen Gardener's Handbook Review

The Kitchen Gardener's Handbook
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This is a gardener's book that shows plants in luscious pictures. Food is in beautiful plantings; lettuce among the boxwoods.
The book is divided into the 4 seasons and within each are; vegetables, sweets, greens, herbs, shrubs, flowers and the design for each season, then seasonal chores and menus. The same garden is shown in each season for design layout- basically an edible front yard.
I wish there were more pictures when examples are given, for example for those who do not know what a redbud looks like. This really is not a book for beginners. More direction is also needed--how do you plant cabbage heads? How do you harvest thyme? Do you use the leaves or do you need to dry and crumble them? This book sometimes raises more questions, than it definitely answers.
There are good recipes throughout, especially the pork tenderloin with apple and onion gravy.
The index is not really the easiest to use; if you look up herbs, it will tell you very little, you need to look up the individual names, they will not all be under the general label. Seed and fruit sources are given with their addresses, telephone numbers and web sites.
This would be a book for those who want to go deeper into gardening, especially those who wish to combine beauty and food and have an out of the ordinary garden.


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No longer content with separating the plants they grow to eat and the plants they grow for beauty, gardeners are discovering the pleasures of incorporating both edibles and ornamentals into their home landscapes. The Kitchen Gardener's Handbook makes it easy by showing how a well-designed landscape can yield both bounty for the table and beauty for the soul. Whether she's sharing tips on planting radishes in spring, harvesting tomatoes in summer, or pruning perennials in winter, Bartley's friendly advice gives gardeners the tools they need to build and maintain a kitchen garden. Readers will learn how to plant, grow, and harvest the best vegetables, fruits, greens, and herbs for every season. They'll also find seasonal recipes that celebrate the best of the harvest, monthly garden chores, eight sample garden designs, and information on using cut flowers for decoration. The Kitchen Gardener's Handbook is a guide for gardeners who want it all-the freshness of fruits and vegetables and the beauty and simplicity of hand-picked bouquets.

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