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Zusatztext "Because you need to brace yourself for what's on the horizon: The Backyard Homestead . This fascinating! friendly book is brimming with ideas! illustrations! and enthusiasm. The garden plans are solid! the advice crisp; the diagrams! as on pruning and double digging! are models of decorum. Halfway through! she puts the pedal to the metal! and whoosh! At warp speed! we're growing our own hops and making our own beer! planting our own wheat fields! keeping chickens (ho hum)! ducks! geese! and turkeys (now we're talking) and milking goats! butchering lamb! raising rabbits! and grinding sausage. Oh! and tapping our maple trees! churning butter! and making our own cheese and yogurt. Peacocks! anyone? Need I say more? Well! yes. Stock up on some knitting books because next winter! you'll want to grow your own sweaters! too." Informationen zum Autor Before becoming an editor at Storey Publishing, Carleen Madigan was managing editor of Horticulture magazine and lived on an organic farm outside Boston, Massachusetts, where she learned the homesteading skills contained in The Backyard Homestead. She enjoys gardening, hiking, foraging, baking, spinning wool, and knitting. Klappentext From a quarter of an acre, you can harvest 1400 eggs, 50 pounds of wheat, 60 pounds of fruit, 2000 pounds of vegetables, 280 pounds of pork, and 75 pounds of nuts. Put your backyard to work. Enjoy fresher, organic, better-tasting food all the time. The solution is as close as your own backyard. Grow the vegetables and fruits your family loves; keep bees; raise chickens, goats, or even a cow. The Backyard Homestead shows you how it's done. And when the harvest is in, you'll learn how to cook, preserve, cure, brew, or pickle the fruits of your labor. The indispensable guide to food self-sufficiency: learn how to milk a goat, prune a fruit tree, dry herbs, make dandelion wine, bake whole-grain bread, tap a maple tree, make fresh mozzarella, brew beer, mill grains for flour, save seeds for next season, and a whole lot more. Vorwort On just a quarter-acre of land, you can produce fresh, organic food for a family of four — year-round! Zusammenfassung On just a quarter-acre of land, you can produce fresh, organic food for a family of four — year-round! Inhaltsverzeichnis Contents Preface Introduction Part 1 GETTING THE MOST FROM FRESH FOOD Setting Up the Homestead Kitchen Fresh Vegetables: Harvesting, Handling, Cooking Fresh Fruit: Harvesting, Handling, Cooking Grains and Beans Homemade Sweeteners: Honey, Maple Syrup, and Apple Cider Syrup Eggs, Birds, and Rabbits Fresh Milk Meat: Goat, Lamb, Pork, and Beef Part 2 FOOD PRESERVATION Cold Storage Freezing Canning: Boiling-Water-Bath and Pressure Canning Drying Pickling Making Fruit Preserves Culturing Milk and Making Cheese Curing Meats and Making Simple Sausage Part 3 HOMESTEAD COOKING Breakfast and Egg Dishes Vegetable, Cheese, and Bean Dishes Poultry and Meat Dishes Desserts and Baked Goods Appendix: Basic Cooking Methods Resources Metric Conversion Charts Index ...
About the author
Before becoming an editor at Storey Publishing, Carleen Madigan was managing editor of Horticulture magazine and lived on an organic farm outside Boston, Massachusetts, where she learned the homesteading skills contained in The Backyard Homestead. She enjoys gardening, hiking, foraging, baking, spinning wool, and knitting.
