The Winter Harvest Handbook: Year Round Vegetable Production Using Deep Organic Techniques and Unheated Greenhouses by Eliot Coleman (April 2009).
The traditional fresh produce season for market gardeners in the colder parts of North America begins in June and ends in September. For the past eight years,
in defiance of our long, cold Maine winters, we have been developing an environmentally sound, resource efficient, and economically viable system for extending
fresh vegetable production into "the other eight months." (from the Forward) More...
Food Matters: A Guide to Conscious Eating (With More than 75 Recipes) by Mark Bittman. Published in
2009 this book is an "unusual blend of manifesto, self-help manual and cookbook designed to convince people
that they can drastically improve their diets with relatively little discomfort. Not only that, but in doing
so, Bittman avows, they can also save the planet and relieve some of the pressure on their pocketbooks.
As promises go, that's a whopper, a super-trifecta encompassing the major obsessions of the current moment:
weight loss, environmentalism and penny-pinching." (from Salon.com) More...
Slow Food Nation's Come to the Table: The Slow Food Way of Living (Hardcover). Published in 2008 by Katrina Heron (Editor) and
Alice L. Waters (Foreword). This beautiful book "takes you straight to the source of
wonderful flavors, beauty, abundance, and pride of placeÑthe small farms of California and the people who tend them season after season.
(from Sur la Table.com). More...
Real Food for Healthy Kids by Tracey Seaman and Tanya Wenman Steel. Published in 2008 this book is "parent-tested and kid-approved, a comprehensive,
practical resource for wholesome, healthful meals children of all ages will eat-and love.
In an era of McDiets, packed schedules, and stressful jobs, it's harder than ever to incorporate nutritious food into our children's daily
lives. But you no longer have to rely on microwaved hot dogs and frozen pizza. In this essential cookbook, food and parenting experts
Tracey Seaman and Tanya Wenman Steel offer help and hope, whether you're experienced in the kitchen or more inclined to head to the
drive-through." (from ecookbooks.com) More...
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Getting Started in Organic Gardening for Fun and Profit by Jay North, ( $14.95) This book is written for the layperson and the professional grower who is interested in starting or
converting to an organic garden or farm. Wtitten by successful organic farmer. More...
The Windowsill Organic Gardener: Organic Growing for the Urban Gardener by Jay North.
"It doesn't take land to grow! No, it takes only a windowsill and a love of growing and nurturing. I'm going show you methods for growing all of your favorite
vegetables, herbs, and flowers right in your own kitchen or lanai - organically and easily. Now you can eat all the healthy organic produce you love. Not only will
it taste better and be better for you; you'll have the satisfaction of knowing you did it with your own hands.
Here are all the answers you need to grow nutrition and beauty in your own windowsills. You can grow year round with no backbreaking work, no weeds, and practically
no pests to eat your goodies." (from gioingorganic.com) More...
THE NEW ORGANIC GROWER: A Master's Manual of Tools and Techniques for the Home and Market Gardener by Eliot Coleman (1988).
"The New Organic Grower has become a modern classic. In this newly revised and expanded edition, master grower Eliot Coleman continues to
present the simplest and most sustainable ways of growing top-quality organic vegetables. Coleman updates practical information on marketing
the harvest, on small-scale equipment, and on farming and gardening for the long-term health of the soil. Includes new information on
home-garden and commercial-scale greenhouses and winter gardening to produce salad crops year-round."
More...
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Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee by Bee Wilson (2008).
"Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work,
Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations
who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted,
mislabeled, misnamed, or otherwise faked." (from Princeton University Press).
More...
Animal, Vegetable, Miracle by Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
"Novelist Kingsolver recounts a year spent eating home-grown food and, if not that, local. Accomplished gardeners, the Kingsolver clan grow a large garden in southern Appalachia and spend summers "putting food by," as the classic kitchen title goes. They make pickles, chutney and mozzarella;
they jar tomatoes, braid garlic and stuff turkey sausage. Nine-year-old Lily runs a heritage poultry business, selling eggs and meat."
Closing the Food Gap: Resetting the Table in the Land of Plenty by Mark Winne
In Closing the Food Gap, food activist and journalist Mark Winne poses questions too often overlooked in our current conversations around food:
What about those people who are not financially able to make conscientious choices about where and how to get food? And in a time of rising
rates of both diabetes and obesity, what can we do to make healthier foods available for everyone?
Coming Home to Eat by Gary Paul Nabhan.
A celebration of food and culture with a social conscience, in the tradition of M. F. K. Fisher and Frances Moore LappŽ. Gary Paul Nabhan's experience with food permeates his life as a first-generation Lebanese American, as an avid gardener and subsistence hunter-gatherer, as an ethnobotanist preserving seed diversity, and as an activist devoted to recovering native food traditions to restore the health of Native Americans in the Southwest.
In Defense of Food: An Eater's Manifesto by Michael Pollan.
A bracing and eloquent manifesto that shows readers how they might start making thoughtful food choices that will enrich their lives and
enlarge their sense of what it means to be healthy.
"Eat food. Not too much. Mostly plants." These simple words go to the heart of Michael Pollan's In Defense of Food, the well-considered
answers he provides to the questions posed in the bestselling The Omnivore's Dilemma.
