Star Wars Sale
 
 

Special Offers see all

Enter to WIN!

Weekly drawing for $100 credit. Subscribe to PowellsBooks.news for a chance to win.
Privacy Policy

More at Powell's


Recently Viewed clear list


The Powell's Playlist | June 18, 2014

Daniel H. Wilson: IMG The Powell’s Playlist: Daniel H. Wilson



Like many writers, I'm constantly haunting coffee shops with a laptop out and my headphones on. I listen to a lot of music while I write, and songs... Continue »
  1. $18.87 Sale Hardcover add to wish list

    Robogenesis

    Daniel H. Wilson 9780385537094

spacer
Qualifying orders ship free.
$13.95
List price: $19.99
Used Trade Paper
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Sustainable Living- Food

Eat Your Yard: Edible Trees, Shrubs, Vines, Herbs and Flowers for Your Landscape

by

Eat Your Yard: Edible Trees, Shrubs, Vines, Herbs and Flowers for Your Landscape Cover

 

Synopses & Reviews

Publisher Comments:

Eat Your Yard has information on 35 edible plants that offer the best of both landscape and culinary uses. Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook, and preserve.

Author Nan K. Chase shares her first-hand experience with gardening, which lends the reader landscaping ideas as well as special culinary uses for fruit trees, including the crabapple and quince, nut trees, such as the chestnut and almond, and covering herbs and vines like the bay, grape, lavender, mint, and thyme. She instructs how to harvest pawpaw, persimmon, and other wildflowers for your meal as well as figs, kumquats, olives and other favorites.

Mixing the ordinary with the exotic, most of the plants, trees, and shrubs featured in Eat Your Yard can grow almost anywhere. With recipes ranging from savory cherry sauce and pickled grape leaves to pomegranate molasses and roasted duck with dried-fruit chutney, Eat Your Yard is much more than just a landscaping guide. Includes tips and ideas on: Canning Pickling Freezing Juicing Fermenting

Nan K. Chase writes about architecture and landscape design. Her work has also appeared in the New York Times, Smithsonian, Fine Gardening, Architectural Record, and Southern Living. She lives in Asheville, North Carolina, where she is a contributing editor of WNC Magazine. Crabapple Jelly

Use this jelly in yogurt with nuts for breakfast or as a glaze for roasted game or poultry. Pick a sweet-tart variety of crabapple as it approaches peak ripeness, but include some underripe crabapples for more pectin. Yield depends on the amount of crabapples picked. Two extra-large mixing bowls of fruit, about 15 to 18 pounds, yields 12 to 16 half-pints. Rinse the crabapples in batches, leaving plenty of stems. Halve the fruit, place in a heavy enameled pot, and add enough water to cover. Bring to a boil and cook until fruit is soft and the liquid is lightly colored, 5 to 10 minutes. Remove from heat and strain through a cheesecloth-lined sieve into a clean bowl. Do not squeeze or press the pulp, as this clouds the jelly. Let the final batches sit overnight so all the juice can drip through. The next day, wash and scald canning jars, new lids, bands, and utensils, including a wide-mouth funnel. Measure the juice, up to 8 cups per batch. Bring juice to a rapid boil in a large enameled pot for 5 minutes, removing any froth that forms; at the same time prepare a water bath in a separate kettle for sealing the jars. Add 3/4 to 1 cup of sugar for each cup of juice. Dissolve sugar in the boiling juice, and continue to boil until the mixture reaches the jelling point. Test for this by pouring a small quantity of the mixture off the side of a wide cooking spoon; when it slows and forms a sheet rather than individual drops, the jelly is ready, usually about 15 minutes. Pour carefully into jars, leaving 1/4 to 1/2 inch headroom, gently cover with lids and bands, and seal in a boiling hot water bath for 20 minutes.

Synopsis:

Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook with, and preserve. Eat Your Yard includes ideas for creating the landscape as well as an overview and tips on canning, pickling, dehydrating, freezing, juicing, and fermenting.

Nan K. Chase writes about architecture and landscape design. Her work has also appeared in the New York Times, Smithsonian, Fine Gardening, Architectural Record, and Southern Living. She lives in Asheville, North Carolina, where she is a contributing editor of WNC Magazine.

Advice and recipes for creating an edible landscape.

Synopsis:

Eat Your Yard has information on 35 edible plants that offer the best of both landscape and culinary uses. Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook, and preserve.

Product Details

ISBN:
9781423603849
Author:
Chase, Nan K
Publisher:
Gibbs Smith Publishers
Author:
Chase, Nan K.
Subject:
Plants, edible
Subject:
Edible landscaping.
Subject:
Specific Ingredients - General
Subject:
General
Subject:
Specific Ingredients - Natural Foods
Subject:
Reference
Subject:
Cooking and Food-Natural Healing
Publication Date:
20100331
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
160
Dimensions:
9.76x7.56x.60 in. 1.44 lbs.

Other books you might like

  1. McGee and Stuckey's Bountiful...
    Used Trade Paper $12.50
  2. Wine Country Guidebook: Oregon
    Used Trade Paper $6.95

Related Subjects

Cooking and Food » Diet and Nutrition » Natural Healing
Home and Garden » Gardening » Fruit Gardening
Home and Garden » Gardening » Fruits and Nuts
Home and Garden » Gardening » Reference
Home and Garden » Sustainable Living » Food

Eat Your Yard: Edible Trees, Shrubs, Vines, Herbs and Flowers for Your Landscape Used Trade Paper
0 stars - 0 reviews
$13.95 In Stock
Product details 160 pages Gibbs Smith Publishers - English 9781423603849 Reviews:
"Synopsis" by , Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook with, and preserve. Eat Your Yard includes ideas for creating the landscape as well as an overview and tips on canning, pickling, dehydrating, freezing, juicing, and fermenting.

Nan K. Chase writes about architecture and landscape design. Her work has also appeared in the New York Times, Smithsonian, Fine Gardening, Architectural Record, and Southern Living. She lives in Asheville, North Carolina, where she is a contributing editor of WNC Magazine.

Advice and recipes for creating an edible landscape.

"Synopsis" by , Eat Your Yard has information on 35 edible plants that offer the best of both landscape and culinary uses. Edible plants provide spring blossoms, colorful fruit and flowers, lush greenery, fall foliage, and beautiful structure, but they also offer fruits, nuts, and seeds that you can eat, cook, and preserve.
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.