Publicado en Recetas de Cocina

35% Off All Food & Drink Books!

Too many of us have forgotten how to make things from scratch and never experience the joy that comes with making a special meal with local ingredients. 

From new twists on old favorites to adventurous new recipes, re-ignite your passion for food and enjoy the fruits of your labor that will nourish you!
All Food & Drink books are 35% offthere’s never been a better time to try something new.

Recommended Reads :

Towpath
Recipes and Stories

Selected as a Best Cookbook of the Year by The GuardianThe IndependentStylist and Daily Mail

“Towpath is one of the reasons I live in London.”—Keira Knightley 

“Dive in and cook up a Towpath feast for your friends and family.”—Fergus and Margot Henderson

Inspired recipes from the beloved East London cafe, along with stories capturing the ebb and flow of community, food, and the seasons

A lot has changed since Towpath first rolled up its shutters 10 years ago on the Regent’s Canal in Hackney and everything but the toasted cheese sandwich was cooked from home across the bridge. And a lot hasn’t.

It is still as much a social experiment as a unique and beloved eatery.

What happens when seasonality means you close every year in November, because England’s cold, dark winters are simply inhospitable to hospitality from a little perch beside a shallow, manmade waterway that snakes through East London?

What if you don’t offer takeaway coffees in the hopes that people will decide to stay awhile and watch the coots skittering across the water?

If you don’t have a phone or a website, because you’d rather people just show up like (hungry) kids at a playground?

Towpath is a collection of recipes, stories and photographs capturing the vibrant cafe’s food, community and place throughout the arc of its season—beginning just before the first breath of spring, through the dog days of summer and culminating—with fireworks!—before its painted shutters are rolled down again for winter.

The New Wildcrafted Cuisine
Exploring the Exotic Gastronomy of Local Terroir

With detailed recipes for ferments, infusions, spices, and other preparations

Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.”

Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated.

For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place.

This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens.

The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.

Year-Round Indoor Salad Gardening
How to Grow Nutrient-Dense, Soil-Sprouted Greens in Less Than 10 days

The Low-Tech, No-Grow-Lights Approach to Abundant Harvest

Year-Round Indoor Salad Gardening offers good news: with nothing more than a cupboard and a windowsill, you can grow all the fresh salad greens you need for the winter months (or throughout the entire year) with no lights, no pumps, and no greenhouse.

Longtime gardener Peter Burke was tired of the growing season ending with the first frost, but due to his busy work schedule and family life, didn’t have the time or interest in high-input grow lights or greenhouses.

Most techniques for growing what are commonly referred to as “microgreens” left him feeling overwhelmed and uninterested. There had to be a simpler way to grow greens for his family indoors.

After some research and diligent experimenting, Burke discovered he was right—there was a way! And it was even easier than he ever could have hoped, and the greens more nutrient packed.

He didn’t even need a south-facing window, and he already had most of the needed supplies just sitting in his pantry.

The result: healthy, homegrown salad greens at a fraction of the cost of buying them at the market. The secret: start them in the dark.

Growing “Soil Sprouts”—Burke’s own descriptive term for sprouted seeds grown in soil as opposed to in jars—employs a method that encourages a long stem without expansive roots, and provides delicious salad greens in just seven to ten days, way earlier than any other method, with much less work.

Indeed, of all the ways to grow immature greens, this is the easiest and most productive technique.

Forget about grow lights and heat lamps!

This book is a revolution and inviting guide for both first-time and experienced gardeners in rural or urban environments.

All you need is a windowsill or two. In fact, Burke has grown up to six pounds of greens per day using just the windowsills in his kitchen!

Year-Round Indoor Salad Gardening offers detailed step-by-step instructions to mastering this method (hint: it’s impossible not to succeed, it’s so easy!), tools and accessories to have on hand, seeds and greens varieties, soil and compost, trays and planters, shelving, harvest and storage, recipes, scaling up to serve local markets, and much more.

Origen : 35% Off All Food & Drink Books!

Publicado en Educación

10 Books to Gift the Homesteader in Your Life

These days there are a record number of people growing their own food and other crops at home. Whether the homesteader in your life is new to the homesteading lifestyle or a seasoned pro, we’ve got your go-to gifts for anyone who grows everything themselves.

In Material, Nick Kary takes readers along with him to visit some of the places where modern artisans are preserving, and in some cases passing on, the old craft skills. His vivid descriptions and eye for detail make this book a rich and delightful read, and the natural and cultural history he imparts along the way provides an important context for understanding our own past and the roots of our industrial society.

Personal, engaging, and filled with memorable people, landscapes and scenes, Material is a rich celebration of what it means to imagine and create, which in the end is the essence of being human, and native to a place.

From spoon carving to scything, coppicing to wreath-making, Carving Out a Living on the Land proves that you don’t need acres of expensive bottomland to start your land-based venture, but rather the creativity and vision to see what might be done with that rocky section or ditch or patch of trees too small to log. You can lease instead of buy; build flexible, temporary structures rather than sink money into permanent ones; and take over an existing operation rather than start from scratch. What matters are your unique circumstances, talents, and interests, which when combined with what the land is capable of producing, can create a fulfilling and meaningful farming life.

In No-Till Intensive Vegetable Culture, O’Hara describes the methods he has developed, which are completely free of herbicides or other pesticides and require only a few acres of land and minimal capital investment. He asserts that this flexible, ecological methodology is as important for soil fertility as it is for his economic success.

Whether you’re a high-yield producer, a homesteader, or a market gardener, No-Till Intensive Vegetable Culture is the go-to vegetable grower’s manual for the twenty-first century. O’Hara’s advanced yet accessible methodology will both help you respond to natural systems and adapt to meet future challenges.

Raising Pastured Rabbits for Meat is the first book to address the growing trend of ecological rabbit husbandry for the beginning to market-scale farmer. Inspired by Daniel Salatin, who has long been considered the pioneer in integrated rabbit farming, Nichki Carangelo proves that a viable pasture-based rabbitry is not only possible and user-friendly, it’s also profitable.

In Carangelo’s approach, happy, healthy rabbits are seasonally raised outside on pasture, using a pasture and wire hybrid system that promotes natural behaviors and a diverse diet, while effectively managing the associated risks. This is an essential guide for anyone interested in integrating rabbits onto a diversified farm or homestead.

Inspired by the European intensive growers, The New Organic Grower, 30th Anniversary Edition, offers a very approachable and productive form of farming that has proven to work well for the earth and its stewards for centuries. Gardeners working on 2.5 acres or less will find this book especially useful, as it offers proof that small-scale market growers and serious home gardeners can live good lives close to the land and make a profit at the same time. The New Organic Grower is ideal for young farmers just getting started, or gardeners seeking to expand into a more productive enterprise

As the Doughertys write, more and more people today are feeling “the desire for clean, affordable food, unmodified, unprocessed, and unmedicated and the security of local food sourcing for ourselves and our children.” The Independent Farmstead is a must-have resource for those who count themselves as part of this movement: both new and prospective farmers and homesteaders, and those who are interested in switching to grass-based systems. Best of all it’s the kind of rare how-to book that the authors themselves view not as a compendium of one-size-fits-all instructions but as “the beginning of a conversation,” one that is utterly informative, sincere, and inspiring.

The Resilient Farm and Homestead is more than just a book of tricks and techniques for regenerative site development, but offers actual working results in living within complex farm-ecosystems based on research from the “great thinkers” in permaculture, and presents a viable home-scale model for an intentional food-producing ecosystem in cold climates, and beyond. Inspiring to would-be homesteaders everywhere, but especially for those who find themselves with “unlikely” farming land, Falk is an inspiration in what can be done by imitating natural systems, and making the most of what we have by re-imagining what’s possible. A gorgeous case study for the homestead of the future.

To many people today, using the words “factory” and “farm” in the same sentence is nothing short of sacrilege. In many cases, though, the same sound business practices apply whether you are producing cars or carrots. Author Ben Hartman and other young farmers are increasingly finding that incorporating the best new ideas from business into their farming can drastically cut their wastes and increase their profits, making their farms more environmentally and economically sustainable. By explaining the lean system for identifying and eliminating waste and introducing efficiency in every aspect of the farm operation, The Lean Farm makes the case that small-scale farming can be an attractive career option for young people who are interested in growing food for their community. Working smarter, not harder, also prevents the kind of burnout that start-up farmers often encounter in the face of long, hard, backbreaking labor.

Today only a few dozen large-scale producers dominate the greenhouse produce market. Why? Because they know and employ best practices for the most profitable crops: tomatoes, eggplant, cucumbers, peppers, leafy greens, lettuce, herbs, and microgreens. The Greenhouse and Hoophouse Grower’s Handbook levels the playing field by revealing these practices so that all growers—large and small—can maximize the potential of their protected growing space. Whether growing in a heated greenhouse or unheated hoophouse, this book offers a decision-making framework for how to best manage crops that goes beyond a list of simple do’s and don’ts.

In Organic Mushroom Farming and Mycoremediation, Cotter not only offers readers an in-depth exploration of best organic mushroom cultivation practices; he shares the results of his groundbreaking research and offers myriad ways to apply your cultivation skills and further incorporate mushrooms into your life—whether your goal is to help your community clean up industrial pollution or simply to settle down at the end of the day with a cold Reishi-infused homebrew ale.

Origen: Chelsea Green Publishing - the leading publisher of sustainable living books since 1985.«>10 Books to Gift the Homesteader in Your Life

Publicado en ECONOMIA

The Backyard Miracle Farm Will Change Our World Forever

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Steps are already been taken to BAN prepping… especially stockpiling food right here in America.

For example, Trump has signed an executive order that gives the government authority over and EVERY resource and infrastructure in the USA.

For many American families, stockpiling will turn out to be a HORRIBLE idea… because the military, national guard, and local police can enter our homes and search them without a warrant…

And take any «excessive resources» that you may have accumulated. This includes your food stockpile.

But after 13 years of dedicated research, there is an invention… a «food stockpile» that they can NEVER steal from you… and that will keep you and your family well fed in a crisis.

Some prepping experts call it «The Holy Grail Of Self Sufficiency».

Click Here To See What It Is

Origen:The Backyard Miracle Farm Will Change Our World Forever