Home-produced food almost always begins in the
vegetable garden. So, too, begins ''The Backyard
Homestead''. Planning charts and a thorough
vegetable-by-vegetable growing guide are accompanied by
simple techniques for canning, drying, and freezing the
garden's bounty. The plant section continues with the
hows, whens, and wheres of growing fruits, herbs, and
nuts. Hardworking food growers will be delighted to
reward themselves with healthful herbal teas and
homemade wines and cordials. Recipes and simple
techniques are included for the beginning home wine
maker. Part two moves from plant to animal products,
beginning with an overview of chicken keeping. Readers
will find charts, lists, and helpful tips for
collecting, storing, and using eggs, along with advice
on butchering chickens and cooking the meat. Additional
chapters focus on raising larger animals, such as cows,
sheep, and goats, either for their meat or for their
milk. Milk producers will find plenty of information on
making simple yogurt, butter, and ice cream, as well as
all the basics on getting started with cheese making.
Additional information on rabbits and pigs rounds out
the meat-raising sections. An overview of foraging and
detailed information on installing and caring for
honeybees wrap up ''The Backyard Homestead''. Storey's
trusted advice on gardening, cooking, brewing, cheese
making, and raising animals proves once and for all that
it truly is possible to eat entirely from the
backyard. |
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