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Growing perennial foods : a field guide to raising resilient herbs, fruits & vegetables

2019

Format:	Book
Author:	Tucker, Acadia, author.
Title:	Growing perennial foods : a field guide to raising resilient herbs, fruits & vegetables / written by Acadia Tucker ; illustrated by Krishna Chavda.
Publisher, Date:	San Francisco, CA : Stone Pier Press, 2019. ©2019
Description:	xiv, 262 pages : illustrations ; 23 cm
Summary:	"Acadia Tucker's longtime love affair with perennial foods has produced this easy-to-understand guide to growing and harvesting them. A regenerative farmer deeply concerned about global warming, Tucker believes there may be no better time to plant these hardy crops. Sturdy and deep rooted, perennials can weather climate extremes more easily than annuals. They tend to thrive without chemical fertilizers and pesticides, and they don't need as much water, either. These long-lived plants also help build healthy soil, turning the very ground we stand on into a giant carbon sponge. Tucker lays the groundwork for tending an organic, regenerative garden. For her, this is gardening as if our future depends on it, and she spells out why. Most of the book is dedicated to profiles of 34 popular herbs, fruits, and vegetables, with instructions on how to plant, grow, and harvest them. Tucker also includes 34 recipes"--Back cover.
Subjects:	Vegetable gardening. Perennial vegetables. Organic gardening. Herbs. Fruit. Vegetables. Cooking (Natural foods)
Other Author:	Chavda, Krishna, 1985- illustrator.
Notes:	"A growing good food book"--Cover. Index to recipes follows the table of contents. Each section on a fruit, herb or vegetable ends with a recipe featuring that plant.
Contents:	Let's grow some good food -- It starts with good soil -- Test your soil -- Plan your garden -- Build your plant bed -- Choose your plants -- Keep your garden healthy -- Profiles in resilience -- Herbs -- Fruits -- Vegetables.
LCCN:	2018944368
ISBN:	9780998862354
Other Number:	1031449404
System Availability:	1
# Local items:	1
Call Number:	635 Tucker Growing
# Local items in:	1
# System items in:	1
Current Holds:	0

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Gardeners know the advantages to growing perennials: healthier soil, a reduction in soil erosion, and a more efficient use of rainwater. But in North America, we tend to think of perennials as primarily ornamental rather than food-producing. Regenerative farmer Tucker believes that taking cues from how plants grow in the wild will allow for cultivated gardens that produce bountiful harvests while addressing concerns about global climate change. This guide to creating a regenerative food garden starts with addressing the existing soil and moves through all the steps needed to create a healthy, nurturing bed. Tucker then recommends a variety of perennial herbs, fruits, and vegetables, including information for how to plant, grow, and harvest each, along with potential challenges specific to each plant. One recipe is included for each plant, with most of the recipes vegan or vegetarian. While the majority of these plants are able to survive winter in many parts of North America, some are tender and will need to be moved inside during cold months. A FAQ section and glossary are appended.--Anne Heidemann Copyright 2019 Booklist

Summary

Recipient of the GardenComm Emergent Communicator Award for 2023: Acadia Tucker

Acadia Tucker's long love affair with perennial foods has produced this easy-to-understand guide to growing, harvesting, and eating them.

A regenerative farmer and gardener deeply concerned about global warming, Acadia Tucker believes there may be no better time to plant perennials. Sturdy and deep-rooted, perennials can weather climate extremes more easily than annuals. They can thrive without chemical fertilizers and pesticides. And they don't need as much water, either.

These long-lived plants also help build healthy soil, turning the very ground we stand on into a carbon sponge.

In this book, Tucker lays the groundwork for tending an organic, sustainable garden. She includes practical growing guides for 34 popular perennials, among them, basil, blueberries, grapes, strawberries, artichokes, asparagus, garlic, radicchio, spinach, and sweet potatoes, and wraps in a recipe for each of the plants profiled.

Growing Perennial Foods is for gardeners who want more resilient plants. It's for people who want to do something about climate change, and the environment. It's for anyone who has ever wanted to grow food, and is ready to begin.

Table of Contents

	Let's Grow Some Good Food	p. ix
	It Starts with Good Soil	p. 1
	Test Your Soil	p. 4
	Plan Your Garden	p. 7
	Build Your Plant Bed	p. 11
	Choose Your Plants	p. 16
	Keep Your Garden Healthy	p. 20
	Profiles in Resilience	p. 29
	Herbs
	Basil	p. 33
	Chive	p. 39
	Lavender	p. 45
	Leaf Fennel	p. 51
	Lemon Balm	p. 57
	Mint	p. 63
	Oregano	p. 67
	Parsley	p. 73
	Rosemary	p. 79
	Sage	p. 83
	Sorrel	p. 89
	Thyme	p. 93
	Fruits
	Blackberry	p. 99
	Blueberry	p. 105
	Currant	p. 111
	Goji Berry	p. 117
	Grape	p. 123
	Huckleberry	p. 129
	Raspberry	p. 135
	Strawberry	p. 141
	Vegetables
	Artichoke	p. 149
	Asparagus	p. 155
	Beans	p. 161
	Broccoli	p. 167
	Garlic	p. 173
	Pepper	p. 179
	Radicchio	p. 185
	Rhubarb	p. 191
	Spinach	p. 197
	Sunchoke	p. 203
	Sweet Potato	p. 209
	Tomato	p. 215
	Walking Onion	p. 223
	Watercress	p. 229
	Recipes
	Breakfast
	Currant Yogurt Parfait	p. 115
	Goji Berry Granola	p. 121
	My Mom's Blueberry Cornmeal Pancakes	p. 110
	Dishes
	Balsamic and Honey Roasted Asparagus	p. 160
	Basil Sunflower Seed Pesto	p. 38
	Bean Ragout	p. 165
	Butternut Squash and Sage Risotto	p. 87
	Cabbage and Fennel Coleslaw	p. 56
	Chive and Parsley Hummus	p. 43
	Couscous Salad with Parsley, Veggies, and Kalamata Olives	p. 77
	Grilled Marinated Artichoke	p. 154
	Fried Walking Onions	p. 227
	Pasta with Perennial Spinach	p. 207
	Radicchio Salad with Oregano and Orange Vinaigrette	p. 189
	Roasted Sunchokes	p. 201
	Roasted Tomato Soup	p. 221
	Sautéed Mushrooms with Thyme	p. 96
	Savory Broccoli Galette	p. 172
	Sorrel, Spinach, and Lentil Salad	p. 92
	Stuffed Bell Peppers with Tahini Yogurt Dressing	p. 183
	Thick-Cut Sweet Potato Fries	p. 213
	Tomato Sauce with Oregano	p. 71
	Watercress Salad with Avocado, Cucumber, and Red Onion	p. 233
	Dessert
	Baked Peaches and Rosemary	p. 82
	Raspberry Crisp	p. 139
	Rhubarb and Apple Pie	p. 196
	Jams, spreads, and condiments
	Grape and Ginger Chutney	p. 127
	Huckleberry and Lime Jam	p. 133
	Roasted Garlic Spread	p. 178
	Strawberry Basil Jam	p. 145
	Drinks
	Blackberry Gin Spritz	p. 104
	Fresh Mint Tea	p. 66
	Lavender Lemonade	p. 49
	Remedies
	Lemon Balm and Ginger Cough Syrup	p. 61
	Frequently Asked Questions	p. 235
	I don't have a yard. Can I still grow good food?	p. 235
	Where can I find information on frost dates?	p. 237
	How do I make my own compost?	p. 238
	How do I shop for compost?	p. 241
	What can I use for mulch?	p. 242
	When and how do I fertilize my plants?	p. 243
	What do the three numbers on store-bought fertilizer mean?	p. 244
	How do I fight weeds without using herbicides?	p. 245
	What organic pest solutions can I use?	p. 247
	How do I grow tomatoes and peppers year round?	p. 251
	What's the best way to move a plant from a pot into the ground?	p. 252
	Glossary	p. 255

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