Author: Publisher:
ISBN:
Category : Feed industry
Languages : en
Pages : 394
Book Description
Grain & Feed Journals/Farm Service Centers
Author: Farm Service Centers
Author: Publisher:
ISBN:
Category : Agricultural engineering
Languages : en
Pages : 408
Book Description
Bulletin
Author: Directory of Fertilizer Plants in the United States
Author: Directory of Fertilizer Plants in the United States, 1980
Author: Publisher:
ISBN:
Category : Fertilizer industry
Languages : en
Pages : 384
Book Description
The 1980 Directory of Fertilizer Plants in the United States is the third edition compiled by the Association of American Plant Food Association (AAPFCO) and the National Fertilizer Development Center (NDFC). This latest directory represents the most comprehensive listing available of the retail segment of the fertilizer industry.
Directory, Fertilizer Plants in the United States
Author: Association of American Plant Food Control OfficialsPublisher:
ISBN:
Category : Fertilizer industry
Languages : en
Pages : 292
Book Description
This second edition was compiled from questionnaires distributed by regulatory officials to registered manufacturers in later 1976 and early 1977. It includes dry and fluid blenders, granulators, and some retail outlets. A total of 7,150 listings is shown - an increase of 9% over the 1974 survey.
Bulletin - National Fertilizer Development Center
Author: Fertilizer Abstracts
Author: The Chef's Garden
Author: FARMER LEE JONESPublisher: Penguin
ISBN: 0525541063
Category : Cooking
Languages : en
Pages : 642
Book Description
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
News for Farmer Cooperatives
Author: Publisher:
ISBN:
Category : Agriculture, Cooperative
Languages : en
Pages : 1088
Book Description