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From Seed to Table: Growing, Harvesting, Cooking, and Preserving Food Paperback – November 23, 2013
This is a friendly book that makes you feel like you are just sitting and having a chat with a knowledgeable modern day homesteader. PC Zick shares her perspective in a manner that will benefit interested readers in varying locations. There are tips in there for the novice and the more experienced. - Dr. Jennifer Shambrook, Author
From Seed to Table - Growing, Harvesting, Cooking, and Preserving Food is a delightfully personal account of gardening, both as fact and metaphor. It is filled not only with very useful information about planning, starting, growing, harvesting, cooking and preserving fresh produce from your own garden, but also with personal stories and small town charm. - Felix Whelan
From the Author
Together, my husband and I grow, nurture, harvest, eat, and preserve the vegetables from our garden. When we can't grow it, we try to buy and eat local as much as possible.
There are plenty of books out there to give you the step-by-step instructions for starting a vegetable garden. In this book, we share our experience with gardening and preserving vegetables from our home in western Pennsylvania. I put together my Living Lightly blog posts from 2012 and 2013. When pulled together, the posts form a gardening journal. The vegetable recipes and canning and freezing guides are ones I've tested in our own kitchen.
Most of all, we hope this book will encourage you to start your own garden. If that isn't possible, it might encourage you to seek out local produce at farmers' markets or local roadside stands.
You won't save money gardening, if you measure in the hours it takes to grow and preserve the vegetables. The whole process - from Seed to Table - requires time and hard work. However, nothing satisfies us more than spending a morning preparing and canning quarts of our own pasta sauce or salsa. There's symmetry to the work as we do the tomato shuffle in our kitchen. Reminders throughout the winter months come whenever we eat a butternut squash from cold storage in the basement or savor steamed spinach frozen last May or open a jar of zucchini relish that goes on top of fish filets before baking.
We wish for you happy gardening and healthy eating, and we hope our little book inspires you to take one small step from Seed to Table.
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Very useful information about a couple that have been raising their own crops for many decades. They start with composting and give you a bit of information about that and what works for them.
Goes through the seasons and even how to deter animals from your garden. Winter months and planning along with recipes, pictures but no nutritional information.
I like the zucchini bread because it does not use butter and has lots of spices.
Spring is mostly about planting the seeds and watching the crops. Recipes for that month also and how to preserve and freeze extra food so you don't have to buy it at the store.
Summer follows again with its own recipes. What a treasure this book is!
This is a friendly book that makes you feel like you are just sitting and having a chat with a knowledgeable modern day homesteader. PC Zick has adapted a sustainable lifestyle with gardening and preserving in different climates, (Florida to Michigan to Pennsylvania) and urban to acreage. She shares her perspective in a manner that will benefit interested readers in varying locations. There are tips in there for the novice and the more experienced.
Whether you get this on a kdp promotion day, Kindle prime, or pay the full price, the biggest investment with any book is the time spent to read it. This book is worth that investment. I plan to check out her other books as well.
If you are reading this review trying to decide whether or not to purchase the book, stop deliberating, click to purchase, and start reading an enjoyable and informative book!
Dr. Jennifer Shambrook, Author
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