{"title":"canning + fermentation","description":"","products":[{"product_id":"the-new-homemade-kitchen-250-recipes-and-ideas-for-reinventing-the-art-of-preserving-canning-fermenting-dehydrating-and-more","title":"The New Homemade Kitchen: 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning...","description":"\u003cp\u003e\u003cb\u003eRevive the lost arts of fermenting, canning, preserving, and creating your own ingredients.\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Institute of Domestic Technology Cookbook\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe chapters include instructions on how to make your own food products and pantry staples, as well as recipes highlighting those very ingredients\u003c\/b\u003e\u003cspan\u003e--for example, make your own feta and bake it into a Greek phyllo pie, or learn how to dehydrate leftover produce and use it in homemade instant soup mixes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e- Each chapter includes instructions to make your own pantry staples, like ground mustard, sourdough starter, and miso paste.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Complete with recipes that utilize the very ingredients you made\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Filled with informative and helpful features like flavor variation charts, extended tutorials, faculty advice, and instructional line drawings\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAlso included are features like foodcrafting charts, historical tidbits, 100+ photos and illustrations, how-tos, and sidebars featuring experts and deans from the Institute, including LA-based cheese-makers, coffee roasters, butchers, and more.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, each chapter is based on the school's curriculum and covers all manners of techniques--such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e- Complete with beautiful food photography, this well-researched and comprehensive cookbook will inspire chefs of all levels.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Great gift for foodcrafters, food geeks, food pioneers, farmers' market shoppers, as well as people who feel nostalgic for a slower way of life\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e- Add it to the collection of books like \u003c\/span\u003e\u003ci\u003eSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c\/i\u003e\u003cspan\u003e by Samin Nosrat; \u003c\/span\u003e\u003ci\u003eThe Food Lab: Better Home Cooking Through Science\u003c\/i\u003e\u003cspan\u003e by J. Kenji López-Alt; and \u003c\/span\u003e\u003ci\u003eThe Homemade Pantry: 101 Foods You Can Stop Buying and Start Making\u003c\/i\u003e\u003cspan\u003e by Alana Chernila\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cspan\u003e\"What a delightful and useful compendium! The New Homemade Kitchen is filled with practical information as well as mouth-watering inspiration. This book is a valuable resource for anyone who loves to experiment in the kitchen.\"--Sandor Ellix Katz, Author of \u003c\/span\u003e\u003ci\u003eWild Fermentatio\u003c\/i\u003e\u003cspan\u003en and \u003c\/span\u003e\u003ci\u003eThe Art of Fermentation\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTragically, Joseph Shuldiner didn't live to see his comprehensive cookbook, \u003c\/span\u003e\u003cb\u003e\u003ci\u003eThe New Homemade Kitchen\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003ecome to life. But his keen vision for a modern day kitchen fills the pages of this beautifully written, photographed, and illustrated cookbook. It belongs in the kitchen of anyone who loves to cook, preserve, ferment, pickle, preserve, and, generally, master the kitchen arts. -Diane Morgan, James Beard award-winning cookbook author\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eThe New Homemade Kitchen\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e is simply the most interesting and freshest book I've seen in a long time. The recipes are presented by the Institute of Domestic Technology (imagine having such an institute in every town!) and the book itself is by Joseph Shuldiner, a multi-talented individual. Yes, this book covers a lot of ground, but it's full of incredibly useful information. Each chapter begins with basic information that is germane to the chapter or department. The recipes and ideas presented are both helpful and original. What I love about a book like this is that the scope of each area is such that I am likely to actually use the book, rather than just have it-although that is not a dishonorable thing. -Deborah Madison, Author of 14 cookbooks and the memoir, \u003c\/span\u003e\u003ci\u003eAn Onion in My Pocket.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eJoseph Shuldiner\u003c\/strong\u003e is a certified Master Food Preserver, the founder of the Institute of Domestic Technology and the Altadena farmers' market, the co-creative director of Grand Central Market, and a cookbook author. He lives in Los Angeles.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eChronicle Books\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eJune 02, 2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eISBN: \u003cmeta charset=\"utf-8\"\u003e9781452161198\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.44\" H x 10.38\" L x 8.31\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e352 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":41972503118010,"sku":"9781452161198","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/products\/TheNewHomemadeKitchen1.jpg?v=1667230338"},{"product_id":"simply-tomato-100-recipes-for-enjoying-your-favorite-ingredient-all-year-long-by-martha-holmberg","title":"Simply Tomato: 100 Recipes for Enjoying Your Favorite Ingredient All Year Long by Martha Holmberg","description":"\u003cb data-mce-fragment=\"1\"\u003eTake your love for tomatoes to the next level with this delectable collection of 100 incredible recipes from the coauthor of the bestselling cookbooks \u003ci data-mce-fragment=\"1\"\u003eSix Seasons \u003c\/i\u003eand\u003ci data-mce-fragment=\"1\"\u003e Grains for Every Season\u003c\/i\u003e.\u003c\/b\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eAmericans eat more tomatoes than any vegetable except for the potato. But what do we do with all those tomatoes? Acclaimed chef, cooking teacher, and author Martha Holmberg shares 100 recipes to turn the tomato into glorious dishes. Whether it's a fresh-off-the-vine tomato or a just-picked-from-the-supermarket-shelf tomato, Holmberg has ideas to make the best of our favorite summer fruit. There are three versions of gazpacho, five ways to top roasted tomato puff pastry, plus Tomato and Zucchini Gratin, Classic Panzanella, Tomato Risotto, and Stuffed Tomatoes with Spiced Beef Piccadillo. With more tomato varieties in existence than ever before, Holmberg explains which tomatoes work best with which recipes: choose a beefsteak to roast with fish or pick cherry tomatoes to toss with corn in a quick summer salad. Holmberg also reveals her secret, umami-packed ingredient--tomato water. She calls it a \"magical elixir\" that can add intense tomato flavor to most anything you make.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMartha Holmberg \u003c\/b\u003eis a food writer who has authored or co-authored nine cookbooks. \u003ci\u003eModern Sauces\u003c\/i\u003e was a James Beard Award finalist. \u003ci\u003eSix Seasons: A New Way with Vegetables, \u003c\/i\u003e written with chef Joshua McFadden, won the James Beard Award, and \u003ci\u003eGrains for Every Season, \u003c\/i\u003e also with McFadden, was a James Beard Award finalist. Holmberg was the editor in chief of \u003ci\u003eFine Cooking \u003c\/i\u003emagazine for a decade, the food editor of \u003ci\u003eThe Oregonian \u003c\/i\u003enewspaper in Portland, Oregon, and the founder of \u003ci\u003eMIX\u003c\/i\u003e magazine. She studied cooking at La Varenne in Paris, where she worked for several years as a private chef. Holmberg lives in Spokane, Washington. Follow her on Instagram @marthaholmberg.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e \"If, like Martha, you get 'a ripple of joy when you hold a ripe tomato, ' then you'll get a tidal wave of glee when you cook from this book. Whether it's the Upgraded Niçoise Salad with Roasted Tomatoes and Deviled Eggs or the Seafood and Tomato Soup, there's a surprise in each recipe and so much delight in the collection. You don't have to have a tomato patch to cook the recipes, but their allure just might make you want to dig up some dirt and start a garden.\"-- \u003ci\u003e\u003cb\u003eDorie Greenspan, New York Times bestselling author of Baking with Dorie\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e \"This book is as delightful as its subject matter(if not more so!). I did not know I could love tomatoes more until Martha showed me how. She perfectly masters transforming a simple ingredient into the unexpected in this delightful and whimsical book.\"-- \u003ci\u003e\u003cb\u003eJustine Doiron of @Justine_Snacks\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e \"Martha teaches us how to pick the perfect tomatoes and turn them into dishes you'll be dying to eat--soups and salads, of course, but also hand pies, gratins, tarts, and more.\" -- \u003ci\u003e\u003cb\u003eJoshua McFadden, author of Six Seasons: A New Way with Vegetables and Grains for Every Season\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e \"James Beard Award winner Holmberg informs and delights. . . . An indispensable resource.\"-- \u003ci\u003e\u003cb\u003ePublishers Weekly, STARRED REVIEW\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e \"Consider this the tomato Bible. . . . The 100 dishes will turn tomato cooking\/eating habits upside down. . . . Destined to be an all-season favorite.\"-- \u003ci\u003e\u003cb\u003eBooklist, STARRED REVIEW\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\u003c\/i\u003eArtisan Publishers\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePub Date: June 20, 2023\u003c\/p\u003e\n\u003cp\u003e0.8\" H x 10.1\" L x 7.4\" W\u003c\/p\u003e\n\u003cp\u003e248 pages\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":43066725040314,"sku":"9781648290374","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/819NqTpFOsL._SL1500.jpg?v=1706371880"},{"product_id":"summer-abundance-lore-pemberton-puzzle","title":"Summer Abundance - Loré Pemberton 500 Piece Puzzle","description":"\u003cdiv class=\"spacing__Spacer-sc-w504b2-0 gCtlJx\"\u003e\n\u003cspan\u003eThe whole family is hands-on as they get through preparing and canning summer vegetables.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"spacing__Spacer-sc-w504b2-0 gCtlJx\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003eOriginal Painting by Artist \u003ca href=\"https:\/\/naturenurture.shop\/collections\/lore-pemberton\" title=\"Loré Pemberton\" rel=\"noopener\" target=\"_blank\"\u003eLoré Pemberton\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e500 Piece Jigsaw Puzzle \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinished Puzzle Size: 19\"x19\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLinen Style Finish to reduce glare \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMade in USA \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eRecommended Age: 10+ Years\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/naturenurture.shop\/collections\/new-york-puzzle-company\" target=\"_blank\" title=\"New York Puzzle Company\" rel=\"noopener\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNew York Puzzle Company\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"New York Puzzle Company","offers":[{"title":"Default Title","offer_id":43145607315642,"sku":"SUMMERABUNDANCEPUZZLE","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/summer1.webp?v=1737842681"},{"product_id":"pressure-canning-for-beginners-and-beyond-safe-easy-recipes-for-preserving-tomatoes-vegetables-beans-and-meat","title":"Pressure Canning for Beginners and Beyond: Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat","description":"\u003cp\u003e\u003cb\u003eCreate Your Home-Preserved Pantry with Nearly 100 Recipes \u0026amp; Beautiful Photographs Throughout\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eImagine lining your shelves with made-from-scratch jars of garlicky tomato sauce, flavor-packed baked beans, ready-to-eat stew or peak-summer veggies. Pressure canning is an easy, delicious way to feed your family, and with the wisdom of preserving expert Angi Schneider, anyone can master this affordable, time-saving practice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStart with Pressure Canning 101, where Angi shares all of her best tips and tricks from 25+ years of experience. You'll learn the ins and outs of your canner, as well as how to avoid botulism to ensure that your canned goods are safe to eat. Angi then shares in-depth guides and tons of creative, safe recipes for the most popular foods for canning--tomatoes, veggies, legumes (including beans), meats and soups. Everything you need to know is presented in Angi's ultra-practical, easy-to-follow style. Forget overpriced takeout and premade grocery store meals. Instead, enjoy dinner in an instant with Butternut Squash and White Bean Soup, Swedish Meatballs or Pot Roast in a Jar. Share shelf-stable chicken broth with an under-the-weather neighbor or gift a grab-and-go gumbo to a friend. As Angi says, canning and community go hand in hand!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis trusty, all-in-one handbook, packed with information and recipes, is one you will return to again and again as you create your very own self-sufficient pantry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePraise for\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ePressure Canning for Beginners and Beyond\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Angi Schneider's recipes are well researched, easy to follow and accompanied with gorgeous photos. This comprehensive guide is a must-have for your food preservation library!\"\u003cbr\u003e--Stephanie Thurow, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCan It \u0026amp; Ferment It\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"This amazing book will help you have healthy, delicious meals from scratch with just the pop ofa jar lid.\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e--Kathie Lapcevic, founder of Homespun Seasonal Living\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Angi's book is a must-have for every home, homestead and farmstead. I am excited to dig in to this recipe book and begin filling my pantry with items I've never preserved before!\"\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e--Ann Accetta-Scott, founder of A Farm Girl in the Making\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAngi Schneider\u003c\/strong\u003e is the author of \u003c\/span\u003e\u003ci\u003eThe Ultimate Guide to Preserving Vegetables\u003c\/i\u003e\u003cspan\u003e. On her blog, SchneiderPeeps, she writes about her adventures in gardening, real-food cooking, preserving, herbalism and more. She has also written for Countryside. Angi lives on a 1.5-acre homestead with her family on the Gulf Coast of Texas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePage Street Publishing\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan data-mce-fragment=\"1\"\u003eOctober 05, 2021\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.5\" H x 8.9\" L x 6.9\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e208 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Default Title","offer_id":43224709234874,"sku":"9781645673408","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91MMoXOOeXS._SL1500.jpg?v=1710257046"},{"product_id":"simple-country-living-techniques-recipes-and-wisdom-for-the-garden-kitchen-and-beyond","title":"Simple Country Living: Techniques, Recipes, and Wisdom for the Garden, Kitchen, and Beyond","description":"\u003cb data-mce-fragment=\"1\"\u003eAnswer the calling deep within for a simpler life: plant bountiful gardens, preserve fresh seasonal produce, make your own natural cleaning products, and more. \u003c\/b\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\nJoin homesteader and founder of Azure Farm, Annette Thurmon, to connect with nature on a deeper level. In \u003ci data-mce-fragment=\"1\"\u003eSimple Country Living\u003c\/i\u003e, you'll find a sampler covering \u003cb data-mce-fragment=\"1\"\u003ehomesteading techniques\u003c\/b\u003e that can be put to work \u003cb data-mce-fragment=\"1\"\u003eno matter where you live\u003c\/b\u003e. \u003cb data-mce-fragment=\"1\"\u003eRecipes, tips, tricks, and family activities\u003c\/b\u003e will help you \u003cb data-mce-fragment=\"1\"\u003ereduce waste, save money, and harness new skills: \u003c\/b\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eThe Natural- and Nature-Inspired Home: \u003c\/b\u003eCreate family traditions around nature, including strawberry and apple picking, natural egg dye, salt dough ornament making, and decorating your home with natural elements, plus some recipes too! Make DIY cleaning sprays, reduce food waste, learn self-sufficient laundry and bathroom tips, and share the bounty with nature-inspired gifts and gatherings.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eCultivating a Garden: \u003c\/b\u003eMaster the essentials for a healthy garden, including soil health, garden layout, raised beds, choosing your seeds, frost dates, crop rotation, companion planting, compost essentials, and ways to involve the whole family in the garden.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eWhat to Plant in Your Garden: \u003c\/b\u003eDecide what to grow based on your climate and preferences, figure out how much to plant, and garden through the seasons. Go further with home orchards or berry patches, and explore the benefits of natural pest control, greenhouses, and animals in the garden. There are also activities for the family inspired by the garden.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003ePreserving the Harvest: \u003c\/b\u003e Learn everything you need to can, freeze, dehydrate, and save seeds--including plenty of recipes, from salsa to fruit spreads. Have the whole family join in and create memories together.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eMastering the Home Kitchen: \u003c\/b\u003e Embrace garden-to-table eating with seasonal recipes. Learn how to stock a resilient homestead pantry and find a selection of tried-and-true recipes the whole family will love (and love to cook!).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003eNo matter where you live or what skills you already have, \u003cb data-mce-fragment=\"1\"\u003e the simple country life can be more than a state of mind\u003c\/b\u003e. Start growing more, cooking more, and living in rhythm with nature.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAnnette Thurmon\u003c\/b\u003e is a modern-day farm girl who lives in a small town outside Atlanta, Georgia. After years living and working in a big city, she sought out a simpler way of life and moved to start Azure Farm with her husband. She grew her following sharing plant-based, garden-to-table meals, and helping her friends and community on their journeys toward making a house a home. As a self-taught homesteader, she hopes to inspire others to live a more intentional life filled with gratitude. She is an ambassador for Ball Canning; a frequent partner with Tractor Supply; and has been featured in \u003ci\u003eCountry Home\u003c\/i\u003e, \u003ci\u003eBetter Homes and Gardens\u003c\/i\u003e, \u003ci\u003eModern Farmer\u003c\/i\u003e, and \u003ci\u003eSouthern Living\u003c\/i\u003e. Annette shares her love for all things farm, garden, and home on her Azure Farm blog and social media pages.\u003c\/p\u003e\n\u003cp\u003eCool Springs Press\u003c\/p\u003e\n\u003cp\u003ePub Date: April 2, 2024\u003c\/p\u003e\n\u003cp\u003e0.79\" H x 10.08\" L x 8.03\" W\u003c\/p\u003e\n\u003cp\u003e208 pages\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":43516476588218,"sku":"9780760385401","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/9125ukSiITL._SL1500.jpg?v=1713366049"},{"product_id":"not-just-jam-2nd-ed","title":"Not Just Jam: The Fat Pig Farm Book of Preserves, Pickles \u0026 Sauces (2nd ed)","description":"\u003cp\u003e\u003cb\u003eThis book is Fat Pig farm's ode to the surplus of the seasons. Overwhelmed by ripe fruit, or mountains of rhubarb, we have found ways to preserve what we grow, and what grows near us.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eNot Just Jam\u003c\/i\u003e is farmer Matthew Evans' collection of more than 90 modern recipes for old-fashioned preserving methods. It is for the forager, who scours the suburbs looking for fruit trees whose bounty is overlooked by others; for the cook, who wants their dishes to resonate with flavours borne from their own hands; and for anyone who is passionate about flavour.\u003c\/p\u003e\n\u003cp\u003eDiscover the joys of pear and cardamom jam for next level morning toast, or beetroot relish to brighten meals year round. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup. Use this book as your launching pad, then adjust the combinations to suit the bounties of the place you call home. At its heart, it's all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMatthew Evans\u003c\/b\u003e is a chef and food critic turned farmer-food activist. He lives on a mixed farm that occupies a one-time apple orchard in the Huon Valley outside Hobart. He is nationally best known for his long-running SBS series \u003ci\u003eGourmet Farmer\u003c\/i\u003e (six seasons), set on Fat Pig Farm's 70 acres, but also was the star of food documentaries \u003ci\u003eWhat's the Catch?\u003c\/i\u003e and \u003ci\u003e For the Love of Meat\u003c\/i\u003e. He has authored or co-authored 14 books on food, and is regularly interviewed on radio about all things to do with farming, growing, soil and eating. He has capitalised on his broad appeal hosting weekly farmhouse feasts and on-site cooking classes, which are often booked out months ahead. He is beloved of television audiences but also widely respected in the food world as someone who lives his truth - giving up the apparently coveted life of a Sydney food critic to create something real and meaningful with Sadie on their small parcel of land in southern Tasmania.\u003c\/p\u003e\n\u003cp\u003eMurdoch Books\u003c\/p\u003e\n\u003cp\u003ePub Date: June 11, 2024\u003c\/p\u003e\n\u003cp\u003e0.84\" H x 9.58\" L x 6.93\" W\u003c\/p\u003e\n\u003cp\u003e208 pages\u003c\/p\u003e\n\u003cp\u003eHardcover\u003c\/p\u003e\n\u003c!----\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":44011489624250,"sku":"9781761500206","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/71mcUUVNQIL._SL1500.jpg?v=1722092694"},{"product_id":"preserving-with-a-purpose-next-generation-canning-recipes-and-kitchen-wisdom","title":"Preserving with a Purpose: Next-Generation Canning Recipes and Kitchen Wisdom","description":"\u003cp\u003e\u003cb\u003eIn this next-gen guide to canning and preserving, get all the classic techniques and recipes \u003ci\u003eplus\u003c\/i\u003e global flavors, meal-prep tips, and green-living wisdom for today's world.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003ePreserving with a Purpose\u003c\/i\u003e is not your mama's or grandma's canning and preserving book. In \u003cb\u003e125 scrumptious and foolproof recipes\u003c\/b\u003e, Sarah Thrush--whose inspiring, informative, and frequently viral videos on TikTok @peeliesnpetals have been seen by tens of millions of people--shows you the best and tastiest ways to put up the traditional canning foods, from tomatoes and green beans to apples and peaches, just like mama and grandma did. But she also ranges widely in the more robust flavor profiles that come from the best cuisines from all over the planet--all of which earlier preserving books neglect. Hers is the kind of food today's world citizens eat, diverse and glorious in its variety.\u003c\/p\u003e\n\u003cp\u003eIf you are a rookie preserver, you will \u003cb\u003emaster canning and preserving quickly, safely, and thoroughly\u003c\/b\u003e. If you are an experienced canner, you will discover amazing new recipes and techniques, along with advice on how to \u003cb\u003eintegrate canning and preserving into a self-sufficient, money-saving, and sustainable lifestyle\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp\u003eSarah reveals her most beloved recipes--none of which are available online--in these \u003cb\u003ebeautifully photographed\u003c\/b\u003e pages. \u003cb\u003eThe recipes include: \u003c\/b\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDate and Fig Fermented Honey\u003c\/li\u003e\n\u003cli\u003eAunt Madge's Dill Pickles\u003c\/li\u003e\n\u003cli\u003eDIY Teriyaki Sauce\u003c\/li\u003e\n\u003cli\u003ePickled Peaches\u003c\/li\u003e\n\u003cli\u003ePork Carnitas Meal-in-a-Jar\u003c\/li\u003e\n\u003cli\u003eCarrot Cake Jam\u003c\/li\u003e\n\u003cli\u003eFresh Mint Jelly\u003c\/li\u003e\n\u003cli\u003eSpiced Apple Butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eAlongside the recipes, Sarah shares: \u003c\/b\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHard-won wisdom on how to use canning to \u003ci\u003ereally\u003c\/i\u003e save money and achieve a self-sufficient, nearly waste-free home\u003c\/li\u003e\n\u003cli\u003eSeasonal and monthly pantry-planning and meal-prepping tools\u003c\/li\u003e\n\u003cli\u003eA complete guide to safe water canning and pressure canning methods\u003c\/li\u003e\n\u003cli\u003eTroubleshooting guides\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWhether you grow some or all of your own food or seek out bargains at the store or farmers' market, this comprehensive guide will have you preserving with a purpose.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\"Four stars. It's a useful and versatile book with a whimsical, upbeat, positive you-can-do.-it vibe that's very nice to see.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e-- \u003ci\u003e\u003cb\u003eNonstop Reader\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003e\"...very practical, realistic, and perfect for the modern busy lifestyle, especially for someone who knows nothing about canning. Overall, I consider this book a must-have for anyone serious about saving money and stocking up on healthy meals for their pantry.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e-- \u003ci\u003e\u003cb\u003eBudget Earth\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eIn the three years since she launched her TikTok channel @peeliesnpetals, \u003cb\u003eSarah Thrush\u003c\/b\u003e has become the most widely viewed personality in the world in the preserving arena, \u003ci\u003ethe\u003c\/i\u003e go-to expert on safe and efficient canning methods, and a master creator of canning and preserving recipes that draw on tradition but are also thoroughly contemporary and innovative. She is an in-demand expert on the subject in the media and for trade shows, consumer-education events, and manufacturer- and retailer-sponsored appearances. A leader both in canning\/preserving specifically and in the wider food independence and food security communities, she lives with her husband and three children in the Upper Peninsula of Michigan.\u003c\/p\u003e\n\u003cp\u003eHarvard Common Press\u003c\/p\u003e\n\u003cp\u003ePub Date: July 30, 2024\u003c\/p\u003e\n\u003cp\u003e0.7\" H x 9.2\" L x 7.5\" W\u003c\/p\u003e\n\u003cp\u003e304 pages\u003c\/p\u003e\n\u003cp\u003ePaperback\u003c\/p\u003e\n\u003c!----\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":44011588190394,"sku":"9780760387078","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/81FjA-NXbvL._SL1500.jpg?v=1722094000"},{"product_id":"ferment-slow-down-make-food-to-last-by-mark-diacono","title":"Ferment from Scratch: Slow Down, Make Food to Last by Mark Diacono","description":"\u003cp\u003e\u003ci\u003eFrom Scratch: Ferment\u003c\/i\u003e\u003cspan\u003e is the no-nonsense guide to fermenting at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximize the transformative power of this amazing process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eFrom Scratch: Ferment\u003c\/i\u003e\u003cspan\u003e offers a gentle guiding hand on a natural process that would happen without you, encouraging largely invisible activity of bacteria to work to your advantage. These skills take little of your time, they are particular yet simple, and the results are extraordinary.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePacked with useful, accessible information and focusing on back-to-basics skills, the From Scratch series is designed to inspire you to slow down and create. Titles include: \u003c\/span\u003e\u003ci\u003eSourdough, Brew, Charcuterie\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eText is extracted and updated from \u003c\/span\u003e\u003ci\u003eSour\u003c\/i\u003e\u003cspan\u003e, with new recipes, by Mark Diacono.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eMark Diacono \u003c\/strong\u003eis lucky enough to spend most of his time eating, growing, writing and talking about food. His \u003c\/span\u003e\u003ci\u003eA Year at Otter Farm\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eA Taste of the Unexpected\u003c\/i\u003e\u003cspan\u003e both won Food Book of the Year, for André Simon and the Guild of Food Writers respectively. Known for growing everything from Szechuan pepper to pecans to Asian pears, Mark's refreshing approach to growing and eating has done much to inspire a new generation to grow some of what they eat. He was involved with River Cottage, appearing in the TV series, running courses and events at River Cottage HQ, and he has written four River Cottage books. Mark also writes regularly for a range of publications including the \u003c\/span\u003e\u003ci\u003eTelegraph\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eCountry Life\u003c\/i\u003e\u003cspan\u003e, and his features have appeared in the \u003c\/span\u003e\u003ci\u003eObserver, Guardian, National Geographic\u003c\/i\u003e\u003cspan\u003e, and others. Mark's books with Quadrille include \u003c\/span\u003e\u003ci\u003eTaste of the Unexpected\u003c\/i\u003e\u003cspan\u003e (2010), \u003c\/span\u003e\u003ci\u003eSour\u003c\/i\u003e\u003cspan\u003e (2019), \u003c\/span\u003e\u003ci\u003eHerb\u003c\/i\u003e\u003cspan\u003e (2021), and \u003c\/span\u003e\u003ci\u003eFrom Scratch: Ferment\u003c\/i\u003e\u003cspan\u003e (2022).\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eQuadrille Publishing\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMarch 01, 2022\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e0.67\" H x 7.37\" L x 5.74\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e176 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":44140294602938,"sku":"9781787138346","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/51l8YjdjTrL._SL1099.jpg?v=1724955224"},{"product_id":"the-art-of-fermentation-by-sandor-ellix-katz","title":"The Art of Fermentation: New York Times Bestseller by Sandor Ellix Katz","description":"\u003cp\u003e\u003cstrong\u003e\"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.\"--\u003cem\u003eThe New York Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e*Named a \"Best Gift for Gardeners\" by\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNew York\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eMagazine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWinner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.\u003c\/p\u003e\n\u003cp\u003eWhile Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.\u003c\/p\u003e\n\u003cp\u003eWith two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.\u003c\/p\u003e\n\u003cp\u003eReaders will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eFermentation as a Coevolutionary Force\u003cbr\u003e2. Practical Benefits of Fermentation\u003cbr\u003e3. Basic Concepts and Equipment\u003cbr\u003e4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders\u003cbr\u003e5. Fermenting Vegetables (and Some Fruits Too)\u003cbr\u003e6. Fermenting Sour Tonic Beverages\u003cbr\u003e7. Fermenting Milk\u003cbr\u003e8. Fermenting Grains and Starchy Tubers\u003cbr\u003e9. Fermenting Beers and Other Grain-Based Alcoholic Beverages\u003cbr\u003e10. Growing Mold Cultures\u003cbr\u003e11. Fermenting Beans, Seeds, and Nuts\u003cbr\u003e12. Fermenting Meat, Fish, and Eggs\u003cbr\u003e13. Considerations for Commercial Enterprises\u003cbr\u003e14. Non-Food Applications of Fermentation\u003cbr\u003eEpilogue: A Cultural Revivalist Manifesto\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan\u003e\"This is, quite simply, the finest book on fermentation available. It is comprehensive, erudite, and surprisingly profound. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts and this book will awaken you to the thrilling world of benign bacteria all around us. Not only do they provide us with pickles, cheese, bread, alcohol - but our existence depends on bacteria and they deserve our reverence and respect.\"\u003c\/span\u003e\u003cstrong\u003e--Ken Albala, Food Historian and Coauthor of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Lost Arts of Hearth and Home: The Luddite's Guide to Domestic Self-Sufficiency\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the libraries of anyone interested in food and nutrition.\"\u003cstrong\u003e--Sally Fallon Morell, President, The Weston A. Price Foundation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"The Art of Fermentation is a remarkable testimony to the astonishing passion that Sandor Katz has for all matters fermentative. History, science, and simple how-to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation.\"\u003cstrong\u003e--Dr. Charlie Bamforth, Professor, Department of Food Science and Technology, University of California, Davis and author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood, Fermentation and Microorganisms\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan\u003eSandor Ellix Katz \u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003eis a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation--which won a James Beard Foundation Award in 2013--and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eChelsea Green Publishing Company\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eMay 14, 2012\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eISBN: \u003cmeta charset=\"utf-8\"\u003e9781603582865\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.6\" H x 9.6\" L x 7.4\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e528 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":44186223706298,"sku":"9781603582865","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/813-0PfmGSL._SL1500.jpg?v=1726073226"},{"product_id":"ferment-a-guide-to-the-ancient-art-of-culturing-foods-from-kombucha-to-sourdough-by-holly-davis","title":"Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough by Holly Davis","description":"\u003cp\u003e\u003cb\u003eA gorgeous and inspiring resource on fermenting for cooks of all skill levels\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e120+ recipes for familiar and lesser-known cultured foods:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eCelebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are seeing and revival and are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar--and lesser-known--cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eContains more than 100 photographs, helpful hints, and informational charts offering guidance on incorporating fermented ingredients into the diet.\u003c\/li\u003e\n\u003cli\u003eWith a striking, luxe textured cover and engaging projects for amateur and experienced fermenters.\u003c\/li\u003e\n\u003cli\u003eHolly Davis is a chef, teacher, and co-founder of Iku Wholefoods in Sydney, Australia. 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Author Nami Yamada is a dietary expert, chef and herbalist, and she provides instructions for 60 fermented pickles including unusual ones made from ingredients like daikon radish, lotus root, shiitake mushrooms, apples, garlic and tofu!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eYamada also provides 30 delightful recipes showing you how to incorporate your fermented nukazuke pickles into daily Japanese-style meals, with delicious and nutritious dishes like:\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFutomaki Sushi Rolls with Pickled Tuna\u003c\/li\u003e\n\u003cli\u003ePickled Apple and Napa Cabbage Salad\u003c\/li\u003e\n\u003cli\u003eStir-fried Summer Vegetables with Pork and Soybean Miso\u003c\/li\u003e\n\u003cli\u003eMackerel Simmered with Nukazuke Fermented Rice Bran\u003c\/li\u003e\n\u003cli\u003eAnd dozens of other wholesome and delicious recipes, including desserts!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan\u003eThis comprehensive guide to a traditional Japanese fermentation method will help you eat more delicious and healthy meals!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\" \u003c\/span\u003e\u003ci\u003eNukazuke: The Japanese Art of Fermented Pickling\u003c\/i\u003e\u003cspan\u003e is a beautifully and profusely illustrated culinary instruction manual for the making and the use of Nukazuke fermented pickles in an impressive variety of palate pleasing, appetite satisfying, health promoting dishes that would grace any formal or informal dining occasion.\" — \u003c\/span\u003e\u003cb\u003e\u003ci\u003eMidwest Book Review\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"A beginner-friendly guide to this traditional Japanese method of pickling your food by burying it in a bed of fermented rice bran and germ. 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We all want to live on a healthier planet, have healthier homes, invest in a healthier future. But going fully zero-waste, living off-grid, or completely abandoning fossil fuels isn't easy, affordable, or even possible for many people. For the average consumer who just wants to do a little better, where to begin?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor Immy Lucas, the answer is clear. Since our food system is one of the most high-impact, wasteful areas of modern life, the path to a more sustainable future starts in the kitchen. In \u003c\/span\u003e\u003ci\u003eThe Conscious Kitchen,\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eImmy provides you with the starting tools you need to create a more sustainable kitchen in your own home by \u003c\/span\u003e\u003cb\u003erethinking the way you source, prepare, cook, store, and dispose of food\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRooted in a strong foundation of seasonal, plant-based eating, the book is all about how small steps can have a big impact. How switching to a more seasonal way of eating, being a more considerate shopper, investing in traditional skills like pickling and fermenting, and considering alternative uses for food scraps and leftovers can help improve the health of your home and, ultimately, the health of the planet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eThe Conscious Kitchen\u003c\/i\u003e\u003cspan\u003e, you'll discover:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA guide to year-round seasonal eating with more than 30 plant-based recipes\u003c\/li\u003e\n\u003cli\u003eFood preservation recipes and techniques based on traditional skills like canning, preserving, and fermenting food\u003c\/li\u003e\n\u003cli\u003eStrategies and recipes for cooking with food scraps and leftovers\u003c\/li\u003e\n\u003cli\u003eEthical shopping and food sourcing guidelines\u003c\/li\u003e\n\u003cli\u003eEasy food storage and organization hacks to help your stores last longer\u003c\/li\u003e\n\u003cli\u003eAn overview of composting techniques and how to use compost to start your first kitchen garden\u003c\/li\u003e\n\u003cli\u003eAnd more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eEminently practical, approachable, and ideal for beginners,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Conscious Kitchen\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis the perfect book for climate advocates, vegan cooks, homesteaders, zero-waste warriors, and anyone interested in taking their first steps into the world of more sustainable living.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIntroduction\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 1\u003c\/strong\u003e: Sourcing, Seasonality, and Sustainability\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 2\u003c\/strong\u003e: Storing Food\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 3\u003c\/strong\u003e: Fermentation and Other Food Preservations\u003cbr\u003eSimple Sauerkraut\u003cbr\u003eScotch Bonnet and Sweet Pepper Hot Sauce\u003cbr\u003ePickled Red Onions\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 4\u003c\/strong\u003e: Eating Seasonally in Spring\u003cbr\u003eRhubarb Compote with Homemade Soy Yogurt and Toasted Nuts\u003cbr\u003eOrzo with Fresh Herby Dressing and Crispy Tempeh\u003cbr\u003eZucchini and Swiss Chard Vegan Frittata\u003cbr\u003eSpring Garden Pasta\u003cbr\u003eCrispy Miso-Butter Tofu with Asparagus and Sauteed Greens\u003cbr\u003eGrilled Asparagus with Marinated Charred Tofu Skewers and Lemon and Herb Dressing\u003cbr\u003eSpring Risotto with Fresh Peas\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 5\u003c\/strong\u003e: Eating Seasonally in Summer\u003cbr\u003eFresh Pea and Zucchini Salad with Homemade Focaccia\u003cbr\u003eThe Perfect Potato Salad with Chive Flowers, Pickled Red Onion, and Mustard\u003cbr\u003eFlatbread with Tomato Confit and Fresh Basil\u003cbr\u003eBBQ Tempeh Burger with Homemade Slaw\u003cbr\u003eSweet Chili Sauce\u003cbr\u003eHomemade Baked Beans (English Style) with Rosemary and Sea Salt Bread\u003cbr\u003eTuscan-Inspired Grilled Vegetable and Fresh Mixed Tomato Panzanella\u003cbr\u003eChickpea Pasta Salad with Dill and Fresh Pickles\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 6\u003c\/strong\u003e: Eating Seasonally in Autumn\u003cbr\u003eMushroom Stoop with Parsley Dumplings\u003cbr\u003eVegan Full English Breakfast\u003cbr\u003eBeet Tart with Orange Zest\u003cbr\u003eSeasonal Chili with Pumpkin and Dark Chocolate\u003cbr\u003eCreamy Pumpkin Gnocchi with Veggie Sausage and Sage\u003cbr\u003eBaked Squash with Cinnamon, Star Anise, and Harissa Couscous\u003cbr\u003eApple and Blackberry Crumble\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 7\u003c\/strong\u003e: Eating Seasonally in Winter\u003cbr\u003eCaramelized Onion and Mushroom on Butter Bean Mash with Parsley\u003cbr\u003eMushroom and Lentil Lasagna\u003cbr\u003eStore Cupboard Shepherd's Pie\u003cbr\u003eNut Roast with Cranberries and Walnuts\u003cbr\u003eBaked Sweet Potato, Chickpea Salad, and Tahini Dressing\u003cbr\u003eChunky Vegetable, Butter Bean, and Pasta Soup with Sourdough Focaccia\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 8\u003c\/strong\u003e: Reducing Food Waste: Cook with It\u003cbr\u003eLeftover Fried Rice\u003cbr\u003eInauthentic Arancini\u003cbr\u003eVegetable Peel Broth\u003cbr\u003eOnion and Garlic Powders\u003cbr\u003eApple Cider Vinegar\u003cbr\u003eCandied Lemon and Orange Peels\u003cbr\u003eLemon Salt\u003cbr\u003eDIY Lemon or Lime Vinegar Cleaner\u003cbr\u003eDIY Citrus Essential Oils\u003cbr\u003eCitrus Peel Potpourri\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter 9\u003c\/strong\u003e: Reducing Food Waste: Compost and Replant It\u003cbr\u003eAbout the Author\u003cbr\u003eIndex\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eImmy Lucas\u003c\/b\u003e\u003cspan\u003e is the creator behind the popular Youtube channel and Instagram handle \u003c\/span\u003e\u003ci\u003eSustainably Vegan\u003c\/i\u003e\u003cspan\u003e. Drawn to environmental issues and education since childhood, her mission is to help and inspire people to live as low-impact as possible, from learning how to DIY their own hair products to shopping unpackaged to lobbying local government to change. Immy's work is all about finding small ways to alter our behavior over time, using habit change and easy swaps to get there. Her work has been featured in media outlets like \u003c\/span\u003e\u003ci\u003eMarie Claire\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eThe Evening Standard\u003c\/i\u003e\u003cspan\u003e, and the BBC.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFair Winds Press (MA)\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eOctober 22, 2024\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.7\" H x 9.4\" L x 7.7\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e176 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":44386293907642,"sku":"9780760390221","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/81f4QseBkYL._SL1500.jpg?v=1732207126"},{"product_id":"wildcrafted-fermentation-exploring-transforming-and-preserving-the-wild-flavors-of-your-local-terroir-by-pascal-baudar","title":"Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir by Pascal Baudar","description":"\u003cp\u003e\u003cspan\u003eFermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that bring it to a whole new level. Today fermented foods have become a hot topic among chefs at high-end restaurants and health-conscious consumers alike. The creative possibilities are endless, especially when we gather and use plants from our local environment. Every landscape, every ecosystem is unique, yet many common edible plants are widely distributed throughout North America and in other regions of the world. In fact, some non-native plants have become so successful that they are considered invasives, or even \"noxious weeds.\" Wouldn't it be better to harvest the seasonal bounty and ferment these plants rather than trying to control them with herbicides? \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn Wildcrafted Fermentation, Pascal Baudar provides all the basic information one needs to make creative ferments at home. From simple wild sauerkrauts and kimchis, to hot sauces, savory pastes, plant-based cheeses, dehydrated spice blends, and much more, Baudar includes over 100 easy recipes that will inspire even the most jaded palate. Wild-gathering greens, stems, roots, berries, fruits, and seeds, each in their season, is a great way to work with your local environment and reconnect with nature in a deeply rewarding and positive way. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe recipes are adaptable for people who purchase seasonal and local produce, or harvest from the garden. Knowing the basic methods of fermentation, as well as specific techniques like how to cut and prepare different kinds of plants, provides the confidence to succeed like a pro, the first time and every time. And step-by-step photos of processes and finished dishes will inspire the adventurous home cook to experiment with both wild and cultivated plants. As the author writes, \"Fermentation is an incredible tool if your quest is to create a cuisine unique to you and your environment.\"\"--\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Pascal Baudar is a culinary visionary who is also excellent at clearly explaining his ideas and methods to make them accessible. I am in awe of this book as well as his two earlier ones. Get ready to be inspired.\"\u003cstrong\u003e--Sandor Ellix Katz, author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eWild Fermentation\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Art of Fermentation\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003cem\u003eWildcrafted Fermentation\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis an amazing, passion-based work! Looking outside at the snow-covered ground, I'm more eager than ever for the return of musk mustards, lamb's quarters, and other wild plants to add to ferments. And I especially appreciate the use of the Latin names for plants and the cheerful and repeated reassurances that nothing can go wrong--just what a nervous fermenter wants to hear. This is a stunning book.\"\u003cstrong\u003e--Deborah Madison, author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVegetable Literacy\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe New Vegetarian Cooking for Everyone\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Pascal Baudar is back. His distinctive approach to wildcrafting is enhanced this time by connecting wild plants to the transformative power of lactic acid fermentation. In doing so, Pascal elevates commonly found roots, shoots, seeds, weeds, and leaves to foods with astounding flavors. He encourages the reader to explore the 'flavorshed' of their own region while understanding how to responsibly be part of their local ecology. The book is exciting, creative, and beautiful. Perhaps more importantly, it offers inspiring, adaptable recipes that employ solid and safe techniques. It is a must-have for both foragers and fermentation enthusiasts.\"\u003cstrong\u003e--Kirsten Shockey, coauthor of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFermented Vegetables\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFiery Ferments\u003c\/em\u003e, and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMiso, Tempeh, Natto and Other Tasty Ferments\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"My favorite recipe titles include Fermented Forest Floor Paste and Roasted Oak Bark Hot Sauce. Those who doubt the utility of his innovative creations need look only at the earth around them. The possibilities, as he suggests, are limited only by the eye (and palate) of the beholder.\"\u003cstrong\u003e--Evan Mallett, chef\/owner, Black Trumpet bistro; author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBlack Trumpet\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePascal Baudar\u003c\/strong\u003e is the author of three previous books: \u003c\/span\u003e\u003cem\u003eWildcrafted Fermentation\u003c\/em\u003e\u003cspan\u003e (2020), \u003c\/span\u003e\u003cem\u003eThe Wildcrafting Brewer\u003c\/em\u003e\u003cspan\u003e (2018), and \u003c\/span\u003e\u003cem\u003eThe New Wildcrafted Cuisine\u003c\/em\u003e\u003cspan\u003e (2016). A self-described \"culinary alchemist,\" he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. In 2014, Baudar was named one of the most influential local tastemakers by \u003c\/span\u003e\u003cem\u003eLos Angeles Magazine\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eChelsea Green Publishing Company\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eMarch 12, 2020 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.6\" H x 9.9\" L x 6.9\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e304 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":44439057498298,"sku":"9781603588515","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/813w6z2BTPL._SL1500.jpg?v=1733950136"},{"product_id":"winter-stores-500-piece-jigsaw-puzzle","title":"Winter Stores - 500 Piece Jigsaw Puzzle","description":"\u003cp\u003e\u003cspan\u003e\"Winter Stores\" by Lore Pemberton captures the charm of a cozy winter scene, where a warm-hearted shopkeeper lovingly stocks the shelves with the season's harvest, inviting neighbors to gather for provisions and holiday cheer. A customer favorite, this 500-piece puzzle makes a wonderful gift for puzzle lovers and anyone who appreciates the simple joys of winter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOriginal Painting by Artist \u003ca href=\"https:\/\/naturenurture.shop\/collections\/lore-pemberton\" title=\"Loré Pemberton\" rel=\"noopener\" target=\"_blank\"\u003eLoré Pemberton\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e500 Piece Jigsaw Puzzle \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFinished Puzzle Size: 19\"x19\" \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLinen Style Finish to reduce glare \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade in USA \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRecommended Age: 10+ Years\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca rel=\"noopener\" title=\"New York Puzzle Company\" href=\"https:\/\/naturenurture.shop\/collections\/new-york-puzzle-company\" target=\"_blank\"\u003e\u003cspan\u003eNew York Puzzle Company\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"New York Puzzle Company","offers":[{"title":"Default Title","offer_id":44588719898810,"sku":"WNTRSTORES500PCEPZZLE","price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/d81ee9eecae6a77507ea57e2bfe5634af21088689b0d219e647aa0245eda3663.webp?v=1737828346"},{"product_id":"preserves-pickles-100-traditional-and-creative-recipe-for-jams-jellies-pickles-and-preserves-by-gloria-nicol","title":"Preserves \u0026 Pickles: 100 Traditional and Creative Recipe for Jams, Jellies, Pickles and Preserves","description":"\u003cp\u003e\u003cb\u003eDelicious and original recipes for 100 different pickles and preserves, from fruit-filled jams, jellies and marmalades, to tasty curds, cordials, and chutneys.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThere's something about homemade produce that always tastes so much superior than anything store bought. Making jams, jellies, preserves, and pickles at home has never been so popular, and is the perfect way to use up surplus seasonal fruits or vegetables; by turning them into something tasty and longer-lasting. Flavors and combinations are vast and range from the traditional tried-and-tested recipes such as orange marmalade and redcurrant jelly, to the more adventurous and exotic like the butternut and ginger curd or the pear and chocolate jam. Full of lip-smacking recipes, including ways to create sippable cordials, pickle vegetables, store fruit in syrup, the secrets to great flavours, simply made, are unlocked in this delightful book.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eGloria Nicol\u003c\/strong\u003e made her career as an excellent photographer, writer, crafter, and maker. She wrote her own blog (laundryetc.co.uk) and she loved to sew, bake, and grow her own vegetables. Gloria also wrote \u003c\/span\u003e\u003ci\u003eA Beginner's Guide to Home Sewing\u003c\/i\u003e\u003cspan\u003e and co-authored \u003c\/span\u003e\u003ci\u003ePebble Mosaics\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eCico\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eAugust 10, 2021\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.8\" H x 9.4\" L x 7.7\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e144 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ehardcover\u003c\/span\u003e\u003c\/p\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":44618063347898,"sku":"9781800650305","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/81KDGnHsdvL._SL1500.jpg?v=1738871596"},{"product_id":"the-amish-canning-cookbook-by-georgia-varozza","title":"The Amish Canning Cookbook by Georgia Varozza","description":"\u003cp\u003eFrom the author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Homestyle Amish Kitchen Cookbook\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ecomes a great new collection of recipes, hints, and Plain wisdom for everyone who loves the idea of preserving fresh, wholesome foods. Whether instructing a beginning canner or helping a seasoned cook hone her skills, certified Master Food Preserver Georgia Varozza shows people how to get the very best out of their food. Here, readers will find...\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ea short history of canning\u003c\/li\u003e\n\u003cli\u003elists of all the tools and supplies needed to get started\u003c\/li\u003e\n\u003cli\u003ebasic instructions for safe canning\u003c\/li\u003e\n\u003cli\u003erecipes for canning fruit, vegetables, meat, soups, sauces, and more\u003c\/li\u003e\n\u003cli\u003eguidelines for adapting recipes to fit personal tastes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith its expert advice and warm tones,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Amish Canning Cookbook\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewill become a beloved companion to those who love the tradition, frugality, and homestyle flavor of Amish cooking!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable of Contents:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIntroduction \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003eA Brief History of Canning \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGetting Started \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWater-Bath Canning-A Step-By-Step Guide \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePressure Canning-A Step-By-Step Guide \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA Word About Tattler Reusable Canning Lids \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eButters, Jams, and Jellies \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePickles, Including Sauerkraut \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTomatoes \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFruit and Pie Filling \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVegetables \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMeat, Poultry, and Fish \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSoups, Stews, and Other Good Things \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWhat Went Wrong? \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAn Encouraging Word \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eIndex.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eGeorgia Varozza\u003c\/b\u003e\u003cspan\u003e, author of the\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eHomestead Canning Cookbook\u003c\/i\u003e\u003cspan\u003e and the\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eHomestyle Amish Kitchen Cookbook\u003c\/i\u003e\u003cspan\u003e (more than 75,000 copies sold), enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. She is a writer and editor and lives in the Pacific Northwest. www.georgiaplainandsimple.blogspot.com\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTen Peaks Press\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eJuly 01, 2013\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.9\" H x 9.0\" L x 7.1\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e224 pages \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003espiral\u003c\/span\u003e\u003c\/p\u003e","brand":"Harvest House","offers":[{"title":"Default Title","offer_id":44727608082618,"sku":"9780736948999","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/71O8dsRbCLL._SL1000.jpg?v=1742566760"},{"product_id":"the-homestead-canning-cookbook-simple-safe-instructions-from-a-certified-master-food-preserver-over-150-delicious-homemade-recipes-practical-hel-the-homestead-essentials-by-georgia-varozza","title":"The Homestead Canning Cookbook (The Homestead Essentials) by Georgia Varozza","description":"\u003cp\u003e\u003cb\u003eBless Your Family with Healthy, Organic Food\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCertified master food preserver and cooking enthusiast Georgia Varozza wants to show you how safe and easy canning your favorite foods can be. She will teach you the basics, including how to fit the process into your busy life, the equipment you'll need, and step-by-step instructions for both water-bath and pressure canning.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEnjoy wholesome recipes for canning fruit, vegetables, meat, soups, sauces, and so much more. Save money by preserving your own food and gain valuable peace of mind by knowing \u003c\/span\u003e\u003ci\u003eexactly\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ewhat's going into the meals you're serving.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJoin the growing number of households who are embracing the pioneer lifestyle. It's time for you and your family to feel good about food again. This cookbook can help.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eGeorgia Varozza\u003c\/b\u003e\u003cspan\u003e, author of the\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eHomestead Canning Cookbook\u003c\/i\u003e\u003cspan\u003e and the\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eHomestyle Amish Kitchen Cookbook\u003c\/i\u003e\u003cspan\u003e (more than 75,000 copies sold), enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. She is a writer and editor and lives in the Pacific Northwest. www.georgiaplainandsimple.blogspot.com\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTen Peaks Press\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eJanuary 07, 2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eISBN: 9780736978941\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.6\" H x 9.9\" L x 8.0\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e208 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Harvest House","offers":[{"title":"Default Title","offer_id":44727635247290,"sku":"9780736978941","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/71zuhaecmjL._SL1250.jpg?v=1742567741"},{"product_id":"fermented-vegetables-10th-anniversary-edition-creative-recipes-for-fermenting-72-vegetables-fruits-herbs-in-brined-pickles-chutneys-kimchis-krauts-pastes-relishes-by-kirsten-k-shockey-christopher-shockey","title":"Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, \u0026 Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes \u0026 Relishes","description":"\u003cp\u003e\u003cb\u003eThis updated and revised bestselling guide to fermenting vegetables shares 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSince the first edition of \u003c\/span\u003e\u003ci\u003eFermented Vegetables\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ewas published in 2014, enthusiasm for fermentation has bubbled over--in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. \u003c\/span\u003e\u003ci\u003eFermented Vegetables\u003c\/i\u003e\u003cspan\u003e has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys' authority, are a winning combination.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable of Contents\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWhy We Still Ferment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 1 Dipping into the Brine\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFermentation Fundamentals\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 3 Crocks and Rocks: The Tools of the Trade\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 2 Mastering the Basics\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eKraut, Condiments, Tsukemono, Pickles, and Kimchi\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 4 Mastering Sauerkraut\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 5 Mastering Condiments: Dry Brining Techniques\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 6 Mastering Tsukemono and Pickling Beds\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 7 Mastering Brine Pickling\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 8 Mastering Kimchi Basics\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 9 Practical Matters: Storage and Troubleshooting\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 3 In the Crock\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFermenting from A to Z\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArtichokes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArugula\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAsparagus\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAvocado\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBasil\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBeans, Green\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBeets\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBroccoli\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBrussels Sprouts\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBurdock (Gobo)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCabbage, Green and Savoy\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCabbage, Napa or Chinese\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCabbage, Red\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCarrots\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCauliflower\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCeleriac\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCelery\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eChard\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCilantro (Coriander)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCitrus\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCollard Greens\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCorn\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCranberries\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCucumbers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDandelions\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEggplant\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEscarole\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFennel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFlowers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGarlic\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGarlic Scapes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGinger\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrape Leaves\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHerbs\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHorseradish\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJicama\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eKale\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eKohlrabi\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLamb's Quarters\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLeeks\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMango, Green and Unripe\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMushrooms\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMustard Greens and Seeds\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNettles\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOkahijiki Greens (Saltwort)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOkra\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOlives\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOnions\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePak Choi (Bok Choy)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eParsley\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eParsnips\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePeas\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePeppers\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlums\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePotatoes, Sweet\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePotatoes, White\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRadicchio\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRadishes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRapini (Broccoli Rabe)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRhubarb\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRutabaga\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eScallions (Green Onions)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eShiso\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSpinach\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSunchokes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTomatillos\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTomatoes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTurmeric\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTurnips\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWatermelon\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWinter Squash\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eZucchini and Other Summer Squash\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003ePART 4 On the Plate\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIncorporating Fermented Foods into Your Daily Meals\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 10 Breakfast: Culture for the Gutsy\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 11 Snacks: A Pickle a Day Keeps the Doctor Away\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 12 Lunch: Ferments on the Go\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 13 Dinner: Brine and Dine\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCHAPTER 14 Dessert: Really?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAppendix: Scum--The Good, the Bad, and the Ugly\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eResources\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBibliography\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAcknowledgments\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIndex\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e\u003cspan\u003e:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\"An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section.\"-- \u003c\/span\u003e\u003ci\u003e\u003cb\u003eSandor Ellix Katz, Fermentation Revivalist and author of Sandor Katz's Fermentation Journeys\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Such good information and so much of it!\"-- \u003c\/span\u003e\u003ci\u003e\u003cb\u003eDeborah Madison, author of Vegetable Literacy\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"The book I recommend for patients looking to improve their gut health.\"-- \u003c\/span\u003e\u003ci\u003e\u003cb\u003eDr. Frank Lipman, author of The New Rules of Aging Well\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eKirsten K. Shockey\u003c\/strong\u003e is the author of \u003c\/span\u003e\u003ci\u003eHomebrewed Vinegar\u003c\/i\u003e\u003cspan\u003e and the coauthor, with her husband, Christopher Shockey, of \u003c\/span\u003e\u003ci\u003eThe Big Book of Cidermaking\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eMiso, Tempeh, Natto \u0026amp; Other Tasty Ferments\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eFiery Ferments\u003c\/i\u003e\u003cspan\u003e, and the best-selling \u003c\/span\u003e\u003ci\u003eFermented Vegetables\u003c\/i\u003e\u003cspan\u003e. She is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. The Shockeys lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. They live on a 40-acre hillside homestead on unceded Dakubedete territory in the mountains of southern Oregon.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eStorey Publishing\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eApril 16, 2024\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eISBN: \u003cmeta charset=\"utf-8\"\u003e9781635865394\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.87\" H x 9.01\" L x 8.04\" W \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e440 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":44855199891642,"sku":"9781635865394","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/91LeCCZz7BL._SL1500.jpg?v=1748008352"},{"product_id":"the-homestead-winter-pantry-sustainable-and-budget-friendly-recipes-to-prep-preserve-and-store-food-year-round-the-homestead-essentials-by-georgia-varozza","title":"The Homestead Winter Pantry: Sustainable and Budget-Friendly Recipes to Prep, Preserve, and Store Food Year Round (The Homestead Essentials) by Georgia Varozza","description":"\u003cp\u003e\u003cb\u003eThis commonsense guide helps families prepare for the what-ifs of daily living and experience the peace and confidence that come with a well-prepared pantry.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInclement weather. Power outages. Wildfires. Chain-of-supply issues.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWherever you live and whatever the event, chances are you will experience a situation where getting the food and supplies your family needs isn't immediately possible. Prepping your pantry ahead of time will help you wait out these disruptions in relative comfort.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHomesteading expert Georgia Varozza will help you build an emergency-proof pantry with...\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ebig-picture basics on how to prepare for the unexpected\u003c\/li\u003e\n\u003cli\u003ean extensive list of food, medicine, and healthcare essentials\u003c\/li\u003e\n\u003cli\u003etasty, seasonal recipes that take advantage of what you have stored at home\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ci\u003eThe Homestead Winter Pantry\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eprovides everything you need to keep your family safe and cared for all year long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eGeorgia Varozza\u003c\/b\u003e\u003cspan\u003e, author of the\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eHomestead Canning Cookbook\u003c\/i\u003e\u003cspan\u003e and the\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eHomestyle Amish Kitchen Cookbook\u003c\/i\u003e\u003cspan\u003e (more than 75,000 copies sold), enjoys teaching people how to prepare and preserve healthy foods, live simply, and get the most from what they have. She is a writer and editor and lives in the Pacific Northwest. www.georgiaplainandsimple.blogspot.com\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTen Peaks Press\u003c\/p\u003e\n\u003cp\u003ePub Date: \u003cspan\u003eJune 03, 2025\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.68\" H x 9.0\" L x 7.23\" W\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e224 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Harvest House","offers":[{"title":"Default Title","offer_id":45195657150650,"sku":"9780736990691","price":22.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/23e7cc3c77ddb189c14edccaa0345bff783c5715d90140dd4c3706952f618968.webp?v=1759511787"},{"product_id":"the-farm-girls-guide-to-preserving-the-harvest-how-to-can-freeze-dehydrate-and-ferment-your-gardens-goodness-the-homesteaders-guides-by-ann-accetta-scott","title":"The Farm Girl's Guide to Preserving the Harvest: How to Can, Freeze, Dehydrate, and Ferment Your Garden's Goodness (The Homesteader's Guides) by Ann Accetta-Scott","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePreserving food can be one of the most intimidating aspects of homesteading and cooking. Luckily, no one makes it as easy and as much fun as farm-girl-in-the-making Ann Acetta-Scott\u003c\/strong\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor a beginner new to the world of preserving, the ideal tool is a detailed reference guide, and in \u003c\/span\u003e\u003ci\u003eThe Farm Girl's Guide to Preserving the Harvest\u003c\/i\u003e\u003cspan\u003e, Ann covers all the basics on canning, dehydrating, freezing, fermenting, curing, and smoking, including how to select and use the right tools for each method. \u003c\/span\u003e\u003cspan\u003eThis guide takes home preservers through the beginning, moderate, and advanced stages of preserving. Newcomers can start with a simple jam and jelly recipe using a hot water bath canner, while others may be advanced enough to have mastered the pressure canner and are ready to move onto curing and smoking meat and fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eWith more than 30 delicious and healthy recipes\u003c\/strong\u003e and Ann's expertise and encouragement, the home preserver will build confidence in the most common methods of preserving.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:                                                                                                                                   \u003cbr\u003e\"There's no other food preservation book you need when it comes down to preserving the harvest on the farm. This book is inspiring and packed full of information, whether you're a seasoned canner, or a new fermenter. Everyone can learn something new from The Farm Girl's Guide to Preserving the Harvest!\" \u003cstrong\u003e--AMY FEWELL, founder, Homesteaders of America and The Fewell Homestead, blogger at www.thefewellhomestead.com, author of The Homesteader's Herbal Companion and The Homesteader's Natural Chicken Keeper Handbook--Amy K. Fewell\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Not only does Ann possess a wealth of knowledge on a huge variety of topics, she is charming, relatable, and fun\"The Farm Girl's Guide to Preserving the Harvest is the quintessential book and guide for all-things preserving. Throughout the well-designed pages, Ann teaches you how to can, dehydrate, freeze, cure, smoke, and even ferment. Her easy no-nonsense delivery of information in charts, sidebars, and easy-to-implement recipes with gorgeous photos is a must-have on your homestead or in your urban kitchen.\" \u003c\/span\u003e\u003cstrong\u003e--STACY LYN HARRIS, co-host of \"The Sporting Chef\" and \"Rural Heritage,\" founder, Game and Garden, blogger at www.gameandgarden.com, author of Tracking the Outdoors In and Stacy Lyn's Harvest Cookbook\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Ann is passionate about home food preservation, and her enthusiasm shines through in The Farm Girl's Guide to Preserving the Harvest. This book covers a range of techniques to encourage and inspire both new and experienced food preservers. She shares her journey from military brat to avid homesteader, encouraging readers to 'become their own grocery store.' Preservation techniques covered in the book include water bath, steam and pressure canning; dehydrating and freeze drying; curing and smoking meat and fish; fermentation; root cellaring and freezing. Dive in and enjoy the peace of mind that begins with a well-stocked pantry.\" \u003c\/span\u003e\u003cstrong\u003e--LAURIE NEWMAN, founder, Common Sense Home, blogger at www.commonsensehome.com\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e\"Books on canning and preserving are a dime-a-dozen, but from the very first page, I could tell this one was different. Rather than approaching the topic with the usual textbook formality, Ann brings a human touch to the subject and makes me feel like I'm in her kitchen chatting about preservation methods over a cup of tea. From canning to root cellaring and everything in between, I will wholeheartedly be recommending The Farm Girl's Guide to Preserving the Harvest to anyone ready to start taking charge of their food supply and preserving their harvest.\" \u003c\/span\u003e\u003cstrong\u003e--JILL WINGER, founder, The Prairie Homestead, blogger at www.theprairiehomestead.com, author of The Prairie Homestead Cookbook\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAnn Accetta-Scott\u003c\/strong\u003e is a homesteader and blogger of \"A Farm Girl in the Making.\" She teaches classes in how to grow and preserve food. Ann and her family reside in the Puget Sound area of the State of Washington.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eLyons Press\u003c\/p\u003e\n\u003cp\u003ePub Date:\u003cspan\u003e May 01, 2019\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eISBN: \u003cmeta charset=\"utf-8\"\u003e9781493036646\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.55\" H x 8.9\" L x 6.93\" W \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e264 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003epaperback\u003c\/span\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":45206815572154,"sku":"9781493036646","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/913dve5QcNL._SL1500.jpg?v=1759592156"},{"product_id":"the-preservers-garden-how-to-grow-a-garden-for-fermenting-canning-pickling-dehydrating-freeze-drying-and-more","title":"The Preserver's Garden: How to Grow a Garden for Fermenting, Canning, Pickling, Dehydrating, Freeze Drying, and More","description":"\u003cp\u003e\u003cb\u003eDiscover how to plan, plant, and grow a garden with food preservation and long-term storage in mind--plus, meet seven different preservation techniques. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eGrowing a garden with the intent to \u003cb\u003epreserve the harvest and improve your self-sufficiency\u003c\/b\u003e is an entirely different world than growing food for fresh consumption. When growing for preservation, your efforts need to be focused on the promotion of \u003cb\u003euniform ripening, high yields, and flavor that remains stable through the preservation process\u003c\/b\u003e. Since the end goal is to have plenty of food to eat for months to come, how do you know how much to plant, which varieties are best, and which preservation method is ideal for each different vegetable and fruit? In \u003ci\u003eThe Preserver's Garden\u003c\/i\u003e, you'll learn all that and so much more from a modern farming family with a pantry lined with jar after jar of preserved homegrown treasures, a fully stocked freezer, and endless bags of dehydrated and freeze-dried goodies!\u003c\/p\u003e\n\u003cp\u003eIn addition to taking a deep dive into seven different methods of food preservation--including \u003cb\u003efreezing\u003c\/b\u003e, \u003cb\u003edrying\/dehydration\u003c\/b\u003e, \u003cb\u003epressure canning\u003c\/b\u003e, \u003cb\u003ewater bath canning\u003c\/b\u003e, \u003cb\u003esalting\u003c\/b\u003e, \u003cb\u003efreeze drying\u003c\/b\u003e, and \u003cb\u003efermenting\u003c\/b\u003e--authors Staci and Jeremy Hill of @goosberrybridgefarm teach you how to:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePlan your garden around the veggies your family eats the most.\u003c\/li\u003e\n\u003cli\u003eFigure out how much to grow to meet your preservation goals.\u003c\/li\u003e\n\u003cli\u003eDecide which preservation methods are best for your harvest and your home.\u003c\/li\u003e\n\u003cli\u003eSafely prepare your harvest for processing and preservation.\u003c\/li\u003e\n\u003cli\u003eAchieve success in growing a lot of food organically, with less time and less work.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso included are \u003cb\u003e22 in-depth produce profiles\u003c\/b\u003e--from tomatoes and squash to onions and berries--where you'll learn specifics about everything from growing requirements and harvesting tips to the best preservation methods and plant care techniques to increase the harvest. It's time to \u003cb\u003eplan for your family's future\u003c\/b\u003e with help from \u003ci\u003eThe Preserver's Garden\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\"The Preserver's Garden is a valuable resource no matter how large or small your garden is. You'll pick up plenty of helpful tips, choose great crops to grow, and perhaps try some new preservation techniques.\"\u003c\/i\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003cb\u003eSusan Mulvihill\u003c\/b\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003e\u003cb\u003eSusan's in the Garden\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\"We opened The Preserver's Garden to 'just get a few ideas' and accidentally planned a five-year tomato strategy and a three-year crop rotation. 10\/10!\"\u003c\/i\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003ci\u003e\u003cb\u003eMary and Magdalene (M\u0026amp;M) from @busyhomebodies\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\"The Preserver's Garden is a heartfelt and empowering guide that brings the pantry and garden together in the most inspiring way. Staci and Jeremy have created something truly special for anyone longing to grow and preserve food with intention.\"\u003c\/i\u003e\u003cspan\u003e-- \u003c\/span\u003e\u003ci\u003e\u003cb\u003eJill Ragan of @whisperingwillowfrm, author of The Tiny But Mighty Farm\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eStaci and Jeremy Hill\u003c\/b\u003e\u003cspan\u003e are the owners of Gooseberry Bridge Farm (@gooseberrybridgefarm), located in the Ozark Mountains of Southwest Missouri. They moved from the typical \"house at the end of a cul-de-sac in a subdivision\" to a 11.6 acre farm almost ten years ago and haven't looked back! In addition to producing and preserving as much of their own foods as possible by canning, freezing, dehydrating, and freeze drying their garden harvests, they also operate a you-pick flower farm with different varieties of flowers throughout the year. Their goals are to share their farm with the community and to be as self-sufficient as possible, within the boundaries of what is realistic in today's world.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":45738948362426,"sku":"9780760396148","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0444\/2213\/5968\/files\/imageloader_7f806ddc-5114-4413-abfe-0402dc03a3a2.jpg?v=1774710817"}],"url":"https:\/\/naturenurture.shop\/collections\/canning-fermentation.oembed?page=2","provider":"nature+nurture","version":"1.0","type":"link"}