It’s unmistakably harvest time! Farmer’s markets, CSA’s, backyard gardens, and farms are bursting with produce. It’s time to enjoy the fruits of our labors and preserve this delicious bounty to nourish us over the winter months to come. We’ve got a wonderful crop of books to help you preserve the harvest and enjoy the abundance of the season.
Save 25% when you purchase any of the titles below:
|||The Resilient Gardener 
By Carol Deppe
Scientist/gardener Carol Deppe combines her passion for gardening with newly emerging scientific information from many fields — resilience science, climatology, climate change, ecology, anthropology, paleontology, sustainable agriculture, nutrition, health, and medicine. In the last half of The Resilient Gardener , Deppe extends and illustrates these principles with detailed information about growing and using five key crops: potatoes, corn, beans, squash, and eggs.
|||Fermentation Workshop with Sandor Ellix Katz DVD
With Sandor Ellix Katz
Thousands of readers consider Sandor Ellix Katz’s Wild Fermentation  to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to “sit in” on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.Buy the book and DVD set! 
|||Year-Round Vegetable Production with Eliot Coleman  DVD
With Eliot Coleman
Experience a workshop with bestselling author and expert in season extension, based on a filmed daylong workshop and extensive interview. Complete with a slide show, images from Coleman’s own farm over the years, his travels to Europe, and detailed plans for his model of season extension, this film is a once-in-a-lifetime chance to sit down with a master.Buy the DVD and book set! 
|||Preserving Food Without Freezing Or Canning 
By the Farmers & Gardeners of Terre Vivante
Typical books about preserving garden produce nearly always assume that modern kitchen gardeners will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future-celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.
|How To Store Your Garden Produce
By Piers Warren
The modern guide to storing and preserving your garden produce, enabling you to eat home-grown goodness all year round. The easy-to-use reference section provides applicable storage and preservation techniques for the majority of plant produce grown commonly in home gardens.
By Katherine Leiner
Growing Roots is about a new revolution in food that involves young people who are living sustainable lives that revolve around healthy, natural food. The book introduces us to farmers and beekeepers, fishermen and chefs, food activists and cheesemongers, and many, many more. We meet these fascinating young people from all across the nation through first-person profiles, along with brilliant photographs and delicious, simple recipes.
|Libation, A Bitter Alchemy
By Deirdre Heekin
In Libation, a Bitter Alchemy, a series of linked personal essays, Deirdre Heekin explores the curious development of her nose and palate, her intuitive education and relationship with wine and spirits, and her arduous attempts to make liqueurs and wine from the fruits of her own land in northern New England. Musing on spirits from Campari to alkermes, Heekin’s writing is as intoxicating, rich, and carefully crafted as the wines, liquors, and locales she loves.
|In Late Winter We Ate Pears
By Deirdre Heekin
More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and Deirdre Heekin offer glimpses of a young, vibrant country. Recipes such as red snapper with fennel sauce, fresh figs with balsamic vinegar and mint, and frangipane and plum tart capture the essence of Italy. Following the tradition of Italian cuisine, the 80 recipes are laid out according to season, to suggest taking advantage of your freshest local ingredients.