Author: Frank AschPublisher:
ISBN: 9780823406777
Category : Cows
Languages : en
Pages : 32
Book Description
A calf and fawn meet and learn about each others' lives, but in the end prefer to be near their mothers.
Oats and Wild Apples
Author: Frank AschPublisher:
ISBN: 9780823406777
Category : Cows
Languages : en
Pages : 32
Book Description
A calf and fawn meet and learn about each others' lives, but in the end prefer to be near their mothers.
Cashews and Lentils, Apples and Oats
Author: Diana DalsassPublisher: McGraw-Hill/Contemporary
ISBN: 9780809259342
Category : Vegetarian cooking
Languages : en
Pages : 301
Book Description
A guide to the world of natural foods, this book takes cooks from the basics to the fine points of vegetarian cooking. Dalsass explains the history & nature of the major ingredients. The book is divided into seven sections: dried beans & peas, grains, nuts & seeds, flours, dairy products, fresh vegetables, & fresh fruits. Recipes for every meal of the day include soups, casseroles, breads, cakes, souffles, & more. Preparation time for each recipes is divided into "kitchen time" & the time ingredients cook of bake without needing attention.
Program of Work of the United States Department of Agriculture
Author: United States. Department of AgriculturePublisher:
ISBN:
Category :
Languages : en
Pages : 1144
Book Description
Uncultivated
Author: Andy BrennanPublisher: Chelsea Green Publishing
ISBN: 1603588450
Category : Cooking
Languages : en
Pages : 288
Book Description
Today, food is being reconsidered. It’s a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century’s greatest mistakes. The question is where do we go from here. Author Andy Brennan describes uncultivation as a process: It involves exploring the wild; recognizing that much of nature is omitted from our conventional ways of seeing and doing things (our cultivations); and realizing the advantages to embracing what we’ve somehow forgotten or ignored. For most of us this process can be difficult, like swimming against the strong current of our modern culture. The hero of this book is the wild apple. Uncultivated follows Brennan’s twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda. Apples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. None of this would be possible by following today’s prevailing winds of apple cultivation. In all fields, our cultural perspective is limited by a parallel proclivity. It’s not just agriculture: we all must fight tendencies toward specialization, efficiency, linear thought, and predetermined growth. We have cultivated those tendencies at the exclusion of nature’s full range. If Uncultivated is about faith in nature, and the power it has to deliver us from our own mistakes, then wild apple trees have already shown us the way.
Public Health Bulletin
Author: Program of Work of the United States Department of Agriculture
Author: United States. Dept. of AgriculturePublisher:
ISBN:
Category :
Languages : en
Pages : 1150
Book Description
Transcendental Wild Oats and Excerpts from the Fruitlands Diary
Author: Louisa May AlcottPublisher:
ISBN:
Category : Fiction
Languages : en
Pages : 56
Book Description
He set out to make his utopian dream come true-Bronson Alcott, his wife and four daughters, and an odd assortment of friends who knew more about philosophy than they did about farming. Would their experience at Fruitlands last through the hard New England winter? Transcendentalist commune is for readers of all ages who love Alcott, history, or just a good story told with humor and sensitivity.
Program of Work of the United States Department of Agriculture for the Fiscal Year ...
Author: A Taste of the Wild
Author: Blanche Pownall GarrettPublisher: Formac Publishing Company
ISBN: 1459506979
Category : Cooking
Languages : en
Pages : 162
Book Description
The edible bounty of Canada’s fields, forests, marshes and mountainsides are illuminated by Blanche Pownall Garrett in this classic Canadian cookbook. Offering a wonderful array of cooking possibilities, this book includes more than 160 recipes using forty common, wild and edible plants, found from coast to coast. Organized by season, with multiple recipes for each featured plant, each section provides information about where to find each plant along with full-colour photography to aid in identification, and a detailed text description. The selection of recipes offer a wide variety of new culinary adventures for every kind of occasion and chef — preserves, syrups, candies, soups, salads, appetizers, main dishes, dessert, and even wines. Originally published in 1975, this new edition of this classic cookbook features full-colour photos and updated recipes.
Eating on the Wild Side
Author: Jo RobinsonPublisher: Hachette UK
ISBN: 0316227951
Category : Social Science
Languages : en
Pages : 416
Book Description
The next stage in the food revolution: a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. Eating on the Wild Side reveals the solution -- choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, Eating on the Wild Side will forever change the way we think about food.