Illustrations © Dietland Wolf, excerpted from The Beginner’s Guide to Making and Using Dried Foods.
Make it Last!
Stretch the season of plenty, strengthen your skills, and explore new frontiers in food and how-to with Storey titles for growing, making, and doing it yourself.
Drying is a simple and easy way to preserve fresh fruits, vegetables, meats, and herbs. This comprehensive guide includes everything you need to know to get started, whether you are using a dehydrator, your own oven, or the sun. Expert Teresa Marrone thoroughly covers the basic techniques, all the way through storing and rehydrating your dried foods. From apples to watermelon, asparagus to zucchini, basil to beef, you'll find solid instructions that will ensure great results every time. Marrone also includes recipes for using your dried foods in a wide range of delicious dishes, from pies and cookies to stews and casseroles. There are even instructions for drying fresh pasta and making vegetable snack chips and baby-food purees.
Preserving the harvest doesn't have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into delicious beverages to drink fresh or preserve for later -- a healthy and inexpensive alternative to store-bought drinks. Drink the Harvest shows you how to create juices, ciders, wines, meads, teas, and syrups to savor any time of year. From strawberry juice to pear cider, dandelion wine to spiced apple mead, citrus peel tea to kombucha, you'll love these delicious recipes. You'll even discover how to create your own backyard beverage garden and how to harvest ingredients for maximum flavor and quantity.
As spinners, knitters, and weavers know, the characteristics of fleece — its structure, grease content, and fiber diameter — vary widely depending on the breed of sheep the fleece comes from. These factors are crucial when you're deciding how to spin your fleece and use your finished yarn. In this comprehensive reference, Beth Smith presents a thorough overview of 21 sheep breeds, including each breed's characteristics and history, a photo of the animal and its locks, the best methods for washing its fleece, and specific techniques for preparing, spinning, and finishing the fleece. You'll discover how to select the fleece that is best for your project and how to spin exactly the yarn you need.
From farm-fresh tomatoes, onions, and asparagus to blue corn, chile peppers, pumpkin, pinto beans, artisanal cheeses, and meats like bison, churro lamb, and oryx, New Mexico produces some of the best food in the world. Drawing from many of the state’s best chefs, farmers, and small food producers, Dave DeWitt offers 150 delectable recipes for every meal and every course, including Chipotle Pumpkin Seed Pesto, Blue Corn Pancakes, Calabacitas with Red Serranos, Southwest Asparagus Strata, Grape-Grilled Quail with Goat Cheese Rounds, Short Rib Chili, Slow Roast Breast of Lamb with Honey Cumin Glaze, Buffalo Green Chile Eggrolls, Pasilla Scones with Red Chile Honey, Broccoli and Mustard Soup, New Mexican Baklava, and Spicy Chocolate-Raspberry Muffins. DeWitt even includes beverage recipes, such as Craft Stout Michelada, Green Bean Bloody Mary, and Prickly Pear Margarita. Dishing Up® New Mexico is also a visual tour of New Mexico's food and drink scene, with beautiful photography of farms, inns, and more. Profiles of the people behind these enterprises, along with suggested itineraries for food lovers traveling the state, make this book an engaging read and a travel companion as well as a must-have cookbook.
The perfect guide for beginners! Sara Delaney shows you her techniques for working a basic chain and creating single and double chain stitches. You'll learn about changing colors, joining, fastening off, reading crochet patterns, and working with different shapes, and Delaney guides you through several small projects, such as a simple potholder and scarf, to give you the practice and experience you need before you move on to crocheting more complex patterns on your own.
With clear instructions and step-by-step photographs, this comprehensive guide shows you how to cultivate mushrooms in your own home, producing shiitakes, oysters, lion's manes, maitakes, and portabellas for your kitchen or for a small business. Beginners will learn the best way to use a mushroom kit, as well as how to maintain the sterile procedures and controlled environment that cultivation requires. Novices and the more experienced will learn how to create grain spawn or sawdust spawn and how to use liquid cultures and fruiting chambers. Advanced readers will gain a thorough knowledge of how to work with large-scale grain spawn, agar, bag cultures, bulk substrates, and large fruiting chambers to produce mushrooms consistently and in greater quantity.