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From Seed to Table: A Practical Guide to Eating and Growing Green
Eating locally grown seasonal food is the solution to so many of the social and environmental problems raised by modern intensive food production methods. In From Seed to Table, organic gardener Janette Haase offers a month-by-month guide to growing a significant amount of food in a home garden. From the earliest salad leaves to the autumn's sweetest root vegetables, this book will show anyone with a small plot of earth and willing hands how to eat a healthier, more environmentally responsible diet--one with a smaller impact on both the environment and household food bills. The book's introductory chapter explains the importance of eating locally and seasonally and offers some practical considerations before beginning a garden of one's own. The rest of the book is divided into chapters covering each months. Haase takes the home gardener through the tasks of the gardening year, giving clear and helpful instructions for the work to be done at each time, from planning and planting to harvesting and storage. She also offers delicious seasonal recipes and menu ideas. From Seed to Table concludes with a thoughtful essay on food-related environmental issues, from greenhouse gasses to the genetic modification of seeds. Janette Haase was born in Montreal and was raised there and in Newfoundland. She holds a degree in geology from Queen's University. Haase started farming on fifty acres near Kingston, Ontario, and ran a large organic market garden. In 1998, as a single parent with a tiny front garden and no backyard in a village near Kingston, Haase planted vegetables and realized she could feed her family with what she could grow in a very small space.
Organic Marin: Recipes from Land to Table
"Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provid for our future." --Alice Waters, Chez Panisse Restaurant "Organic Marin" gives you a taste of what has become one of America's most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there." --Michael Pollan, author of "The Omnivore's Dilemma and In Defense of Food" "Every society is a direct reflection of the status of its soil . . . Everything comes from soil. We are nothing without it." --Helge Hellberg, executive director of Marin Organic "Organic Marin" is more than a regional cookbook. It also represents an organic movement reverberating around the globe, demanding a more thoughtful, less wasteful approach to life. The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming. In "Organic Marin," 16 of America's most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area's most popular organic restaurants. With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double ChocolateBread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook. Proceeds of "Organic Marin" support Marin Organic's school lunch program, which serves 12,000 lunches a week with food grown in Marin County.
Raised Garden - by Cedar Creek - 3612
These raised container gardens allow you to work comfortably at the height you choose; and all but eliminate damage from pests in the bargain. These square gardens are all 37-1/2" square. The special liner holds soil in while allowing excess water to drain through the slatted bottom. These gardens are made completely of insect- and weather-resistant red cedar.
Raised Garden - by Cedar Creek - 3624/BS36
These raised container gardens allow you to work comfortably at the height you choose; and all but eliminate damage from pests in the bargain. These square gardens are all 37-1/2" square. The special liner holds soil in while allowing excess water to drain through the slatted bottom. These gardens are made completely of insect- and weather-resistant red cedar.
Tomorrow's Table: Organic Farming, Genetics, and the Future of Food
By the year 2050, Earth's population will double. If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to meet the need for increased food production. Written as part memoir, part instruction, and part contemplation, Tomorrow's Table argues that a judicious blend of two important strands of agriculture--genetic engineering and organic farming--is key to helping feed the world's growing population in an ecologically balanced manner. Pamela Ronald, a geneticist, and her husband, Raoul Adamchak, an organic farmer, take the reader inside their lives for roughly a year, allowing us to look over their shoulders so that we can see what geneticists and organic farmers actually do. The reader sees the problems that farmers face, trying to provide larger yields without resorting to expensive or environmentally hazardous chemicals, a problem that will loom larger and larger as the century progresses. They learn how organic farmers and geneticists address these problems. This book is for consumers, farmers, and policy decision makers who want to make food choices and policy that will support ecologically responsible farming practices. It is also for anyone who wants accurate information about organic farming, genetic engineering, and their potential impacts on human health and the environment.
