Chelsea Green Publishing

Old Southern Apples

Pages:384 pages
Book Art:Full-color illustrations and black and white drawings throughout
Size: 8.5 x 11 inch
Publisher:Chelsea Green Publishing
Hardcover: 9781603582940
Pub. Date January 20, 2011

Old Southern Apples

A Comprehensive History and Description of Varieties for Collectors, Growers, and Fruit Enthusiasts, 2nd Edition

Availability: In Stock

Hardcover

Available Date:
January 20, 2011

$75.00

A book that became an instant classic when it first appeared in 1995, Old Southern Apples is an indispensable reference for fruit lovers everywhere, especially those who live in the southern United States. Out of print for several years, this newly revised and expanded edition now features descriptions of some 1,800 apple varieties that either originated in the South or were widely grown there before 1928.

Author Lee Calhoun is one of the foremost figures in apple conservation in America. This masterwork reflects his knowledge and personal experience over more than thirty years, as he sought out and grew hundreds of classic apples, including both legendary varieties (like Nickajack and Magnum Bonum) and little-known ones (like Buff and Cullasaga). Representing our common orchard heritage, many of these apples are today at risk of disappearing from our national table.

Illustrated with more than 120 color images of classic apples from the National Agricultural Library’s collection of watercolor paintings, Old Southern Apples is a fascinating and beautiful reference and gift book. In addition to A-to-Z descriptions of apple varieties, both extant and extinct, Calhoun provides a brief history of apple culture in the South, and includes practical information on growing apples and on their traditional uses.

REVIEWS AND PRAISE

"Lee Calhoun's first edition of Old Southern Apples did much to bring the forgotten fruits of Appalachia and the Piedmont to the attention of heritage food conservationists. But this new edition is so stunning that it will serve to keep these horticultural and culinary treasures in circulation for at least another century."--Gary Nabhan, author of Coming Home to Eat and coauthor of Renewing America's Food Traditions


"Apples beloved in America's past are making a comeback thanks to the work of crotchety apple growers like Lee Calhoun. His passion for seeking out the lore behind varieties like Barker's Liner and the humongous Gloria Mundi can only be described as tenacious. Much like a grandfather apple tree still offering its gifts from aside an abandoned cellar hole, Lee stands true with honest assessments of many classic heirlooms. The renewal of apple culture across Appalachia starts with getting this outstanding book!"--Michael Phillips, author of The Apple Grower: A Guide for the Organic Orchardist

AWARDS

  • Winner - Bookbuilder's Award (Best in Reference Books)

ABOUT THE AUTHOR

Creighton Lee Calhoun

Lee Calhoun lives in Chatham County, North Carolina, where he settled after a career in the military. Over the past three decades he has sought out many old-time Southern apples and has grown more than 550 varieties himself. For many years he operated, along with his wife, Edith, Calhoun Nursery, which was a key resource for rare and regional apple varieties.

AUTHOR VIDEOS

Old Southern Apples

Old Southern Apples

Old Southern Apples Part II

Old Southern Apples Part II

YOU MAY ALSO LIKE

Growing Hybrid Hazelnuts

Growing Hybrid Hazelnuts

By Philip Rutter and Susan Wiegrefe and Brandon Rutter-Daywater

Civilization is facing global threats like never before. Climate instability. Food insecurity. The endangered family farm. Water pollution and scarcity. Mass extinction. Converting agricultural land into more secure, climate-stabilizing, water-filtering, wildlife-harboring farms would be positively transformative. Luckily, there is a way, currently under development, to do just this in many temperate climates: hybrid hazelnuts.

Growing Hybrid Hazelnuts is the first comprehensive guide for farmers interested in how to get started growing hybrid hazelnuts, a crop designed from the very outset to address a host of problems with conventional modern agriculture. Once hybrid hazelnuts are established, no plowing, or even cultivation, is necessary. Dramatically improved infiltration rates prevent water from running off of fields, regardless of soil type. The crop’s extensive, permanent root systems—at work 365 days a year—mean that tilling should not be necessary in moderately wet soils, and that no fertilizer can escape into groundwater. No soil is lost to wind or rain; in fact, this crop builds soil, and wildlife finds cover and food in hazelnuts all year. Economically speaking, hazelnuts have a large, existing, and unsatisfied world market, not to mention their processing potential is even greater than soybeans. They are, without a doubt, the ecological crop of the future.

This book covers everything you need to know about NeoHybrid hazels, the new biological entity developed by the authors, including:

•           The source of the species and the making of an artificial, directed hybrid swarm;

•           The historical use of hazels as a staple food in Europe and Asia;

•           The nutrient composition of the crop;

•           The benefits of woody agriculture and the superior productivity of these hazels;

•           Site requirements: slope, soils, soil tests;

•           Planting and the establishment period;

•           Managing the productive plantation, including maintaining biodiversity;

•           When to harvest, and harvesting options (hand or machine);

•           Processing, from harvest to market: drying, husking, cleaning, sizing, cleaning, roasting;

•           Value-added options (oil, meal, nut butters);

•           Co-products and their values (wood, shells, husks, sub food-grade nuts, biodiesel);

•           The state of the world hazel market, and more

The first and only guide of its kind, Growing Hybrid Hazelnuts will appeal to small-scale and commercial farmers, both those already familiar with concepts of perennial agriculture and those interested in converting from conventional practices. Growing Hybrid Hazelnuts is a landmark book for the farming movement, offering a practical road to a hopeful future where crops build soil and the earth is regenerated, at the same time reaping profits for the farmer.

Available in: Paperback

Read More

Growing Hybrid Hazelnuts

Philip Rutter, Susan Wiegrefe, Brandon Rutter-Daywater

Paperback $39.95

The Gourmet Butcher's Guide to Meat

The Gourmet Butcher's Guide to Meat

By Cole Ward and Karen Coshof

Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional “do-it-yourself” books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Meat demystifies the process of getting meat to the table, and its wide scope will be welcome to those who not only wish to learn the rudiments of butchery, but also want to understand how meat animals are raised, slaughtered, and marketed in a holistic system that honors both animals and consumers.

Written in Cole’s unique voice of humor and simplicity, the book celebrates the traditional art of culinary butchery, introducing readers to stand-out butchers in America and Europe as well as a diverse group of farmers committed to raising the very best animals with respect.

The many methods of raising and finishing meat animals are clearly and thoroughly explained and compared, and sensitive issues like hormone and antibiotic use in meat production are assessed. Readers will learn all the terminology associated with meat and butchery, as well as the complexities of meat grading, carcass yield, marbling scores, and issues with inspection.

Also included are recipes, a detailed glossary, and more information on:

•    The real definition, work, and role of a culinary butcher;
•    The history and tradition of butchery;
•    Meat: selecting your breed, grading and aging, tenderness, storing; and reheating;
•    How meat gets to the table: farmers, slaughtering methods, stress, and animal welfare, the role of meat inspectors, cut sheets, what’s legally allowed/not allowed when purchasing meat for further processing, keeping integrity in the local meat movement;
•    Understanding the commercial meat food chain and recognizing deceptive practices;
•    Processing your own meat: what you’ll need, tools, safety, prep;
•    Beef: domestication, terminology, how cows work, raising methods (grass, grain, etc.), meat-safety issues, hormone growth implants, antibiotics and feed additives, carcass yield and marbling scores, and a partial list of beef breeds;
•    Cutting up a beef forequarter and hindquarter;
•    Pork: domestication, terminology, raising methods, grading and inspection, and a partial list of pork breeds;
•    Cutting up a side of pork;
•    Sheep: domestication, terminology, raising methods, and a partial list of meat breeds;
•    Cutting up a whole lamb;
•    Chicken: domestication, terminology, how to cut up a whole chicken;
•    How to make sausages;
•    Value-added products: what they are and how they can help increase your bottom line;
•    Your own butcher shop: size, equipment, display, marketing;
•    A better way of thinking about meat: a holistic overview and some conclusions.

History buffs will delight in the chapter that traces the roots of butchery from pre-history to modern times, and meat shoppers will welcome Cole’s description of what goes on behind the scenes at meat markets large and small. And, of course, new or aspiring butchers will find a well-illustrated slideshow on CD (included in the back of the book) with over 800 images on cutting up a side of beef, a side of pork, and whole lamb and chicken in more detail than is offered in any other book on the subject. Sure to be the ultimate resource on the subject of gourmet butchery, this book will change the conversation and help bring back a traditional art that is in jeopardy, but increasingly important in the local-food and ecological-agriculture movement.

Available in: Hardcover

Read More

The Gourmet Butcher's Guide to Meat

Cole Ward, Karen Coshof

Hardcover $49.95

Asian Vegetables

Asian Vegetables

By Sally Cunningham

Asian Vegetables brings together a wealth of information on over 40 varieties of fruit, vegetables and spices that are grown on the Indian subcontinent and form a distinctive part of the unique cuisine in that part of the world.

Each plant comes together with details of what to look for when buying, the different varieties available, their nutritional value, comprehensive cultivation instructions, useful colour photographs and much more. Most can be grown almost anywhere, though some will grow best and thrive in the warmer, wetter parts of this country. The author Sally Cunningham has personally researched, grown, cooked and eaten every plant mentioned in this book.

With this unique guide both the experienced gardener and those new to growing will bring variety and a fresh, new dimension to the food on their plates and the plants in their garden.

Available in:

Read More

Asian Vegetables

$

The Backyard Orchardist

The Backyard Orchardist

By Stella Otto

For novice and experienced fruit gardeners alike, The Backyard Orchardist: A complete guide to growing fruit trees in the home garden has been the go-to book for home orchardists for over 2 decades. This expanded and updated edition—organized into 6 easy-to-follow sections—offers even more hands-on horticulture. Award-winning author Stella Otto starts by systematically guiding readers through the all-important first steps of planning and planting the home orchard. Learn to:

  • evaluate and build healthy soil
  • choose the best planting site
  • select fruit trees that are easy to grow and appropriate for your climate

Become familiar with the growing requirements of popular temperate zone tree fruit: the pome fruit—apples, pears, Asian pears, quince, and the novelty medlar—and stone fruit—cherries, apricots, plums, their new hybrid pluots and apriums, peaches and nectarines. In-depth chapters on each fruit offer recommendations on:

  • disease-resistant varieties to save you time and reduce unnecessary spraying
  • size controlling rootstocks choices for smaller spaces
  • compatible varieties to achieve proper cross-pollination that leads to a bountiful harvest

For urban gardeners in apartments, condos, and small lots, Otto walks you through the essentials of container growing and even how to winterize figs and other potted fruit trees.

Horticultural fundamentals are simplified into practical techniques for ongoing care and maintenance of a thriving orchard. Gain understanding of soil biology and how nutrient availability impacts the tree. Master how to prune with precision, including the when, how, and why of pruning and its importance to tree health and disease prevention. Water with confidence: learn when why, and how much.

The pests and disease sections are extensively illustrated to help with identification. Control solutions, both biological and synthetic have expanded greatly since the original edition, offering the gardener numerous choices based on their individual situation.

Harvest hints, use, and storage recommendations help you enjoy your fruit at its peak flavor or preserve it for the off-season. A seasonal to-do calendar, resource list, additional reading suggestions, glossary, illustrations, charts, and an index put all you need to know at your fingertips.

Available in: Paperback

Read More

The Backyard Orchardist

Stella Otto, Glenn Wolff, Peter Hatch

Paperback $24.95