ISBN: 9781603584951 Year Added to Catalog: 2012 Book Format: Paperback + DVD Book Art: Full-Color Throughout Dimensions: 8 x 10, 143 Minutes Number of Pages: 256 Book Publisher: Chelsea Green Release Date: December 1, 2012 Web Product ID: 737
Midwest Book Review: Perennial Vegetable Gardening with Eric Toensmeier is an instructional DVD that works well either stand-alone or as a companion to Toensmeier's book "Perennial Vegetables" (9781931498401, $35.00). A lengthy program teaches gardeners about more than 100 species of lesser-known edible perennial plants, including ground cherry, ramps, air potatoes, and much more. Tending, harvesting, and cooking with perennial vegetables are all covered, and viewers are also invited to tour Toensmeier's beautiful Massachusetts garden! A searchable database of perennial vegetables rounds out this wonderful how-to DVD. Perennial Vegetable Gardening with Eric Toensmeier will bring joy to active gardening enthusiasts and "armchair gardeners" alike, and is highly recommended for both private and public library gardening DVD collections. 143 min.
Booklist Online: Plant expert Toensmeier is the enthusiastic instructor of this series of vegetable-gardening workshops. Toensmeier begins in his home state of Massachusetts, where he demonstrates how some vegetables can survive the winter. He tours his garden, pointing out plants (names captioned onscreen), describing planting and harvesting techniques, and sharing cooking tips. In Mexico, Toensmeier showcases plants native to the upper tropics, and in Florida, he fields questions from workshop participants about plants native to the lower tropics. In the final segment, the gardening expert returns to Massachusetts to talk about how to control plant runners; organically fight pests; and experiment with bamboo, air potatoes, and ground cherries. Toensmeier emphasizes the nutritional value, versatility, and hardiness of the plants. Jam-packed with recommendations and tips, this nicely shot program encourages gardeners and cooks to be adventurous with vegetable choices. — Candace Smith