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Searching... Earlimart Library (Tulare Co.) | Searching... Unknown | Non-Fiction Area | 635 JAB | Searching... Unknown |
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Searching... Fowler Branch Library (Fresno Co.) | Searching... Unknown | Non-fiction Area | 635 JAB | Searching... Unknown |
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Summary
Summary
2019 American Horticultural Society Book Award Winner
2019 GardenComm Media Awards Gold Medal Winner
Best-selling author Niki Jabbour invites you to shake up your vegetable garden with an intriguing array of 224 plants from around the world. With her lively "Like this? Then try this!" approach, Jabbour encourages you to start with what you know and expand your repertoire to try related plants, many of which are delicacies in other cultures. Jabbour presents detailed growing information for each plant, along with fun facts and plant history. Be prepared to have your mind expanded and catch Jabbour's contagious enthusiasm for experimentation and fun in the garden.
Author Notes
Niki Jabbour is the award-winning author of The Year-Round Vegetable Gardener and Groundbreaking Food Gardens. She is the host and creator of The Weekend Gardener radio show. She lives in Halifax, Nova Scotia, and is online at SavvyGardening.com.
Reviews (3)
Publisher's Weekly Review
Gardener Jabbour (The Year-Round Vegetable Gardener) enthusiastically encourages readers to explore international vegetable and herb varieties as she tours her own "global" garden that contains crops from India, Italy, Lebanon, and Mexico, among other places. She organizes her book into a "if you like this, try... " structure, so cabbage lovers, for instance, are encouraged to try komatsuna, an Asian green that tastes similar to cabbage with mustard overtones, and people who are fond of cucumbers are introduced to cucamelons, which have the crisp and crunchy taste as cucumbers plus a citrus twist. For each new variety, the book includes directions for growing and eating and, importantly, a paragraph selling readers on the variety. "Have I got the broccoli for you!" Jabbour jokes while introducing Piracicaba broccoli. Loaded with lush photos throughout, this attractive book will appeal to gardeners and gourmands alike. Color photos. (Feb.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
This is a wonderful surprise of a book from the author of Groundbreaking Food Gardens (2014). Jabbour shakes up gardeners' assumptions on how our conventional vegetables should look or taste from tomatoes to potatoes, onions to summer squash. So she switches out a zucchini squash for, say, the long, striped snake gourd (spectacular when pickled or chopped into chutney or curry). Instead of snap beans, there are chickpeas (consumed fresh like petit pois, shelled and eaten immediately). And for romaine lettuce, there is minutina, Tokyo bekana, and mâche (a perfect bite). Jabbour gives excellent support, from clear color photos showing size, color, and texture to customized growing tips for each vegetable featured. Hardiness zones are not listed, but, since the author grows nearly all of these veggies in Nova Scotia's short growing season, most zones in the U.S. should work fine, too. Nor is a source list for seeds appended, but most gardeners are internet-savvy enough now to source their own seeds. An otherwise excellent addition to any gardening collection.--Moores, Alan Copyright 2017 Booklist
Library Journal Review
Author (The Year-Round Vegetable Gardener) and blogger Jabbour is also a Halifax, Nova Scotia-based radio host of Weekend Gardener. Her lively on-air voice carries over into her writing. She's clearly hip to food gardening trends: a big one, of course, is our increased vegetable consumption and inclination to grow our own; another is the quest for different flavors and high nutritional value; yet another, our low-waste, "top-to-tail" eating habits. Jabbour champions vegetables with global origins: e.g., Central and South America, Asia, Europe, and the Mediterranean; cultivars and varieties of common plants are also explored. She forages, too, for hosta shoots and day lily parts. Readers will relish the usual Storey design flair-numerous inset boxes provide growing and food preparation tips and preferred varieties; many full-page color photographs emphasize the plants' characteristics (root veggies that look like they've just been pulled) and seem also to indulge the author's penchant for fun (chalk squiggles frame featured choices). Seed sources are occasionally cited in the text, but a full tabular appendix with this information would have been more helpful. VERDICT This is a winner. It may be the perfect tonic for winter-weary -gardeners.-Robert Eagan, Windsor P.L., Ont. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Introduction | p. 1 |
| Try ground cherries, Cape gooseberries, tomatillos | p. 5 |
| Bonus: unusual tomato varieties | p. 16 |
| Try cucamelons, West Indian burr gherkins, cucumber melons | p. 24 |
| Bonus: unusual cucumber varieties | p. 34 |
| Try bottle gourds, snake gourds, luffa gourds | p. 40 |
| Bonus: unusual summer squash varieties | p. 48 |
| Try yard-long beans, hyacinth beans, edamame, chickpeas, daylily buds | p. 58 |
| Bonus: unusual snap bean varieties | p. 70 |
| Try mizuna, mustard, Italian dandelions, turnip greens | p. 84 |
| Try celtuce, minutina, Tokyo bekana, mâche | p. 96 |
| Try hosta shoots, asparagus peas | p. 106 |
| Try magenta spreen, amaranths, molokhia, sweet potato leaves, tatsoi, New Zealand spinach, orach, Malabar spinach, hablitzia | p. 110 |
| Try Chinese cabbage, yu choy sum, komatsuna | p. 138 |
| Bonus: unusual cabbage varieties | p. 148 |
| Try 'Spigariello liscia', 'Piracicaba', Romanesco, gai lan, sea kale, huauzontle | p. 150 |
| Try Jerusalem artichokes, groundnuts, Chinese artichokes, daylily tubers, dahlia tubers | p. 174 |
| Bonus: unusual potato varieties | p. 184 |
| Acknowledgments | p. 224 |
| Photography Credits | p. 225 |
| Index | p. 226 |
| Want more options? | |
| Grow these unusual varieties of: | |
| Peppers | p. 18 |
| Winter squash | p. 52 |
| Peas | p. 74 |
| Eggplants | p. 80 |
| Kale | p. 104 |
| Carrots | p. 160 |
| Beets | p. 166 |
| Turnips | p. 196 |
| Nine Global Herbs You Need to Know | p. 211 |