Growing Perennial Foods : A Field Guide to Raising Resilient Herbs, Fruits, & Vegetables
by Tucker, Acadia; Chavda, Krishna (ILT)







Let's Grow Some Good Foodix
It Starts with Good Soil1(3)
Test Your Soil4(3)
Plan Your Garden7(4)
Build Your Plant Bed11(5)
Choose Your Plants16(4)
Keep Your Garden Healthy20(9)
Profiles in Resilience29(4)
Herbs
Basil
33(6)
Chive
39(6)
Lavender
45(6)
Leaf Fennel
51(6)
Lemon Balm
57(6)
Mint
63(4)
Oregano
67(6)
Parsley
73(6)
Rosemary
79(4)
Sage
83(6)
Sorrel
89(4)
Thyme
93(6)
Fruits
Blackberry
99(6)
Blueberry
105(6)
Currant
111(6)
Goji berry
117(6)
Grape Huckleberry
123(12)
Raspberry
135(6)
Strawberry
141(8)
Vegetables
Artichoke
149(6)
Asparagus
155(6)
Beans
161(6)
Broccoli
167(6)
Garlic
173(6)
Pepper
179(6)
Radicchio
185(6)
Rhubarb
191(6)
Spinach
197(6)
Sunchoke
203(6)
Sweet Potato
209(6)
Tomato
215(8)
Walking Onion
223(6)
Watercress
229
Recipes
Breakfast
Currant Yogurt Parfait
115(6)
Goji Berry Granola
121
My Mom's Blueberry Cornmeal Pancakes
110(50)
Dishes
Balsamic and Honey Roasted Asparagus
160
Basil Sunflower Seed Pesto
38(127)
Bean Ragout
165
Butternut Squash and Sage Risotto
87
Cabbage and Fennel Coleslaw
56
Chive and Parsley Hummus
43(34)
Couscous Salad with Parsley, Veggies, and Kalamata Olives
77(77)
Grilled Marinated Artichoke
154(73)
Fried Walking Onions
227
Pasta with Perennial Spinach
207
Radicchio Salad with Oregano and Orange Vinaigrette
189(12)
Roasted Sunchokes
201(20)
Roasted Tomato Soup
221
Sauteed Mushrooms with Thyme
96(76)
Savory Broccoli Galette
172
Sorrel, Spinach, and Lentil Salad
92(91)
Stuffed Bell Peppers with Tahini Yogurt Dressing
183(30)
Thick-Cut Sweet Potato Fries
213
Tomato Sauce with Oregano
71(162)
Watercress Salad with Avocado, Cucumber, and Red Onion
233
Dessert
Baked Peaches and Rosemary
82(57)
Raspberry Crisp
139(57)
Rhubarb and Apple Pie
196
Jams, spreads, and condiments
Grape and Ginger Chutney
127(6)
Huckleberry and Lime Jam
133(45)
Roasted Garlic Spread
178
Strawberry Basil Jam
145
Drinks
Blackberry Gin Spritz
104
Fresh Mint Tea
66
Lavender Lemonade
49(12)
Remedies
Lemon Balm and Ginger Cough Syrup
61(174)
Frequently Asked Questions
235(20)
I don't have a yard. Can I still grow good food?
235(2)
Where can I find information on frost dates?
237(1)
How do I make my own compost?
238(3)
How do I shop for compost?
241(1)
What can I use for mulch?
242(1)
When and how do I fertilize my plants?
243(1)
What do the three numbers on store-bought fertilizer mean?
244(1)
How do I fight weeds without using herbicides?
245(2)
What organic pest solutions can I use?
247(4)
How do I grow tomatoes and peppers year round?
251(1)
What's the best way to move a plant from a pot into the ground?
252(3)
Glossary255


Acadia Tucker's long love affair with perennial foods has produced this easy-to-understand guide to growing, harvesting, and eating them.

A regenerative farmer and gardener deeply concerned about global warming, Acadia Tucker believes there may be no better time to plant perennials. Sturdy and deep-rooted, perennials can weather climate extremes more easily than annuals. They can thrive without chemical fertilizers and pesticides. And they don't need as much water, either.

These long-lived plants also help build healthy soil, turning the very ground we stand on into a carbon sponge.

In this book, Tucker lays the groundwork for tending an organic, sustainable garden. She includes practical growing guides for 34 popular perennials, among them, basil, blueberries, grapes, strawberries, artichokes, asparagus, garlic, radicchio, spinach, and sweet potatoes, and wraps in a recipe for each of the plants profiled.

Growing Perennial Foods is for gardeners who want more resilient plants. It's for people who want to do something about climate change, and the environment. It's for anyone who has ever wanted to grow food, and is ready to begin.





Gardeners know the advantages to growing perennials: healthier soil, a reduction in soil erosion, and a more efficient use of rainwater. But in North America, we tend to think of perennials as primarily ornamental rather than food-producing. Regenerative farmer Tucker believes that taking cues from how plants grow in the wild will allow for cultivated gardens that produce bountiful harvests while addressing concerns about global climate change. This guide to creating a regenerative food garden starts with addressing the existing soil and moves through all the steps needed to create a healthy, nurturing bed. Tucker then recommends a variety of perennial herbs, fruits, and vegetables, including information for how to plant, grow, and harvest each, along with potential challenges specific to each plant. One recipe is included for each plant, with most of the recipes vegan or vegetarian. While the majority of these plants are able to survive winter in many parts of North America, some are tender and will need to be moved inside during cold months. A FAQ section and glossary are appended. Copyright 2019 Booklist Reviews.






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