Fresh Food from Small Spaces: The Square-Inch Gardener's Guide to Year-Round Growing, Fermenting, and SproutingBooks on container gardening have been wildly popular with urban and suburban readers, but until now, there has been no comprehensive "how-to" guide for growing fresh food in the absence of open land. Fresh Food from Small Spaces fills the gap as a practical, comprehensive, and downright fun guide to growing food in small spaces. It provides readers with the knowledge and skills necessary to produce their own fresh vegetables, mushrooms, sprouts, and fermented foods as well as to raise bees and chickens—all without reliance on energy-intensive systems like indoor lighting and hydroponics. Readers will learn how ...
The Complete Guide to Organic Livestock Farming: Everything You Need to Know about Natural Farming on a Small Scale (Back-To-Basics Farming)
Small scale farming has grown greatly in popularity during the last two decades, with a greater turn in public awareness toward locally grown, organic, grass fed products that have not been modified, chemically altered, or poorly fed. Those looking to start a small scale farm and raise livestock have a greater chance than ever before to take advantage of the new market for small scale goods. This book will show any potential small scale farmer how to start raising their livestock and marketing it to the organic, natural lifestyle community that so fervently seeks out these products. Topics covered include: The basic outline for a new small farm, including which livestock to raise, how to build their pens and habitat, and what to feed them to maintain a healthy, organic farm The basics of animal husbandry, from genetics and breeding to feeding, building locations, and proper health and reproduction care How to find the right niche for selling your products and any legalities that may be encountered The butchering and processing phase Hundreds of hours of in-depth interviews have been conducted for this book with top experts in farm management to provide you with details about farm planning, financial planning, and proper livestock planning. A complete appendix will detail the various breeds and needs of cattle, chickens, goats, horses, pigs, and sheep to help you select the right livestock for your farm. In addition, you will learn the basic composition of most feeds, different grasses and legumes you can use, and find a plethora of outside resources to utilize. For anyone with dreams of a small farm and raising livestock in their future, this is a book for you.
Across North America, an agricultural renaissance is unfolding. A growing number of market gardeners are emerging to feed our appetite for organic, regional produce. But most of the available resources on food production are aimed at the backyard or hobby gardener who wants to supplement their family's diet with a few homegrown fruits and vegetables. Targeted at serious growers in every climate zone, Sustainable Market Farming is a comprehensive manual for small-scale farmers raising organic crops sustainably on a few acres. Informed by the author's extensive experience growing a wide variety of fresh, organic vegetables and fruit to feed the approximately one hundred members of Twin Oaks Community in central Virginia, this practical guide provides: Detailed profiles of a full range of crops, addressing sowing, cultivation, rotation, succession, common pests and diseases, and harvest and storage Information about new, efficient techniques, season extension, and disease resistant varieties Farm-specific business skills to help ensure a successful, profitable enterprise Whether you are a beginning market grower or an established enterprise seeking to improve your skills, Sustainable Market Farming is an invaluable resource and a timely book for the maturing local agriculture movement. Pam Dawling is a contributing editor with Growing for Market magazine. An avid vegetable grower, she has been farming as a member of Twin Oaks Community in central Virginia for over twenty years, where she helps grow food for around one hundred people on three and a half acres, and provides training in sustainable vegetable production.