A complete seed-saving guide of 160 vegetables, including detailed info on each vegetable.

Presents the biography of the conservationist who began the Seed Savers Exchange with her ex-husband in order to save seeds passed down through generations and maintain horticultural diversity.

Winner of the American Horticultural Society Award for Excellence In Garden Book Publishing Winner of the Silver Medal for Best Reference from the Garden Writer’s Association Filled with advice for the home gardener and the more seasoned horticulturist alike, The Seed Garden: The Art and Practice of Seed Saving provides straightforward instruction on collecting seed that is true-to-type and ready for sowing in next year’s garden. In this comprehensive book, Seed Savers Exchange, one of the foremost American authorities on the subject, and the Organic Seed Alliance bring together decades of knowledge to demystify the time-honored tradition of saving the seed of more than seventy-five coveted vegetable and herb crops—from heirloom tomatoes and long-favored varieties of beans, lettuces, and cabbages to centuries-old varieties of peppers and grains. With clear instructions, lush photographs, and easy-to-comprehend profiles on individual vegetable crops, this book not only teaches us how to go about conserving these important varieties for future generations and for planting out in next year’s garden, it also provides a deeper understanding of the importance of saving these genetically valuable varieties of vegetables that have evolved over the centuries through careful selection by farmers and home gardeners. Through simple lessons and master classes on crop selection, pollination, roguing, and the processes of harvesting and storing seeds, this book ensures that these time-honored traditions can continue. Many of these vegetable varieties are treasured for traits that are singular to their strain, whether that is a resistance to disease, an ability to grow well in a region for which that crop is not typically well suited, resistance to early bolting, or simply because it is a great-tasting variety. In an age of genetically modified crops and hybrid seed, a growing appreciation for saving seeds of these time-tested, open-pollinated cultivars has found a new audience from home vegetable gardeners and cooks to restaurant chefs and local farmers. Whether interested in simply saving seeds for home use or working to conserve rare varieties of beloved squashes and tomatoes, this book provides a deeper understanding of the art, the science, and the joy of saving seeds.

Whether you’re a seasoned gardener determined to increase crop yields or starting your very first vegetable garden, the Week-by-Week Vegetable Gardener’s Handbook will help you manage your schedule and prioritize what’s important. Detailed weekly to-do lists break gardening down into simple and manageable tasks so that you always know what needs to be done and when to do it, from starting seeds and planting strawberries to checking for tomato hornworms and harvesting carrots. Enjoy a bountiful harvest with this organized and stress-free approach to gardening.

Designed to help readers make organic gardening easy and productive by using plants themselves instead of chemical care, a gardener offers a system that encourages pest-free growth

Starting plants from a seed grants earlier harvests, greater variety, healthier seedlings, lower costs, and the undeniable sense of satisfaction and reward. For the most complete, up-to-date information on starting plants from seed, turn to The New Seed-Starter's Handbook. Written by a gardener with 30 years of experience, this updated, easy-to-use reference explains everything you need to know to start seeds and raise healthy seedlings successfully. You'll find: - The latest research in seed starting - The best growing media - The newest gardening materials - Solutions to seed-starting problems - Source lists for seeds and hard-to-find gardening supplies The robust encyclopedia section lists more than 200 plants—including vegetables and fruits, garden flowers, wildflowers, herbs, trees, and shrubs—with details on how to start each from seed.

The remarkable story of the Global Seed Vault--and the valiant effort to save the past and the future of agriculture: Now updated with a new chapter by the author and photos from recent improvements in the facilities. Closer to the North Pole than to the Arctic Circle, on an island in a remote Norwegian archipelago, lies a vast global seed bank buried within a frozen mountain. At the end of a 130-meter long tunnel chiseled out of solid stone is a room filled with humanity's precious treasure, the largest and most diverse seed collection ever assembled: more than a half billion seeds containing the world's most prized crops, a safeguard against catastrophic starvation. The Global Seed Vault, a visionary model of international collaboration, is the brainchild of Cary Fowler, renowned scientist, conservationist, and biodiversity advocate. In SEEDS ON ICE, Fowler tells for the first time the comprehensive inside story of how the "doomsday seed vault" came to be, while the breathtaking photographs offer a stunning guided tour not only of the private vault, but of the windswept beauty and majesty of Svalbard and the enchanting community of people in Longyearbyen. With growing evidence that unchecked climate change will seriously undermine food production and threaten the diversity of crops around the world, SEEDS ON ICE offers a personal and passionate reminder that we shouldn't take our reliance on the world of plants for granted--and that, in a very real sense, the future of the human race rides on this frozen and indispensable biodiversity.

Straw bale gardening is an inexpensive, low-maintenance way to grow a bounty of food in a small space. All you need is a bale of straw, some fertilizer, and your favorite vegetable seeds! Craig LeHoullier’s step-by-step instructions show you how to do everything from sourcing the straw and setting up your bale to planting, dealing with weeds and pests, and harvesting.

Every year, renowned grower Amy Goldman produces an amazing 600 varieties of tomatoes on her estate in New York's Hudson Valley. Here, in 56 delicious recipes, 200 gorgeous photos, and Goldman's erudite, charming prose, is the cream of the crop. From glorious heirloom beefsteaks - that delicious tomato you had as a kid but can't seem to find anymore - to exotica like the ground tomato (a tiny green fruit that tastes like pineapple and grows in a tomatillo-like husk), Homegrown Tomatoes is filled with gorgeous shots of tomatoes so luscious they verge on the erotic. Along with the recipes and photos are profiles of the tomatoes, filled with surprisingly fascinating facts on their history and provenance, and a master gardener's guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers - an irresistible book for anyone who loves to cook or to garden.

"Let's dispense with the usual old notions of preserving," Beth Dooley suggests, leading us into Mette Nielsen's kitchen, where old-world Danish traditions meld with the freshest ideas and latest techniques to fill the pantry with the best of the season, all year long. Because those seasons can prove especially challenging in the northern heartland, Nielsen's Nordic heritage is handy as she and Dooley show cooks, first-time and experienced canners alike, how to make the most of a short growing season. Their approach combines the brightness and bold flavors of the Nordic cuisines with an emphasis on the local, the practical, and the freshest ingredients to turn each season's produce into a bounty of condiments. From corn salsa to carrot lemon marmalade with ginger and cardamom, crispy pickled red onions to garlic scape pesto with lemon thyme, and caramel apple butter with lemongrass to puttanesca sauce to "Fit for a Queen Jam"--these recipes bring the best of the sweet and the savory to every menu. Low tech, simple, and fast, they eschew hot-water-bath methods in favor of chilling and freezing, keeping flavors and colors bold and bright; and they ease up on sugar to make way for the true savory sweetness of nature's finest food. Savory Sweet is not your grandmother's canning cookbook--but it is likely to be your grandchildren's.