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The Gourmet Garden | 
 enlarge | Author: Virginia Hayes
Publisher: Barron's Educational Series
Category: Book
List Price: $19.99
Buy New: $14.99
You Save: $5.00 (25%)
New (27) Used (7) from $9.55
Sales Rank: 538497
Media: Paperback
Number Of Items: 1
Pages: 128
Shipping Weight (lbs): 1.1
Dimensions (in): 8.7 x 8.7 x 0.5
ISBN: 0764140019
Dewey Decimal Number: 635
EAN: 9780764140013
ASIN: 0764140019
Publication Date: September 1, 2008
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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Product Description
Connoisseurs of good food understand that the highest quality natural ingredients are vital to gourmet dining. In this era of mass-produced foods, they are turning in increasing numbers to their own gardens as the most reliable source for organically grown and freshly harvested herbs, fruits, and vegetables. Amateur chefs and home gardeners who value nutritious, naturally grown foods will find themselves referring to this book time and time again. It shows how to grow the very finest natural, organic ingredients in their own garden, greenhouse, or if space is at a premium, in a window box. Author Virginia Hayes explains the steps involved in cultivating herbs, fruits, vegetables, and even edible flowers. She provides directions for potting, pruning, and tending the plants, and concludes with advice for harvesting, storing, and using these foods in the kitchen. She devotes separate chapters to greens, herbs, edible flowers, special heirloom vegetables, baby vegetables, flavorful fruits and berries, ethnic specialties, and mushrooms. She also offers seasonal tips to help home gardeners grow many fresh, natural ingredients all year round. Full-color illustrations throughout.
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Virginia Hayes Instructs on Creating a Gourmet Kitchen Garden
Making compost and compost tea Preparing soil for planting Light and exposure requirements Starting seeds for transplanting Extending the seasongreenhouse, cold frame, or window sill Weed control Mulching Protecting against pests and diseases Staking, tying, and other support methods . . . and much more.
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