| Introduction: Why Grow Your Own Food? |
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1 | (6) |
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7 | (244) |
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9 | (22) |
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Other Sources of Organic Matter |
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What Is an Organic Gardener? |
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31 | (32) |
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Chapter 3 The Crops: What to Grow |
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63 | (62) |
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Chapter 4 The Crops: How to Grow |
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125 | (96) |
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Growing and cooking advice for a wide range of crops, organized by plant families |
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221 | (30) |
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Planting for Weed Control |
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251 | (6) |
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Chapter 6 Appetizers and Sandwiches |
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257 | (12) |
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Roasted Pepper and Tomato Dip |
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Stuffed Squash Blossom Fritters |
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Carrot and Raisin Sandwiches |
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269 | (26) |
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Fish Soup with Tomatoes and Fennel |
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Creamy Fall Vegetable Soup |
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Creamy Asparagus and Scallion Soup |
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Chapter 8 Salads and Dressings |
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295 | (32) |
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Lettuce with Pan-Roasted Pears |
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Mache, Lettuce, and Beet Salad |
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Cold-Weather Salad with Apples and Cheese |
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Salad with Fennel and Oranges |
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Mache Salad with Blood Oranges |
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"Thinnings" Salad with Asparagus |
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Tomato Salad with Balsamic Dressing |
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Chicken Salad with Spiced Peaches |
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Salad with New Potatoes, Smoked Salmon, and Peas |
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Rice Salad with Summer Vegetables |
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327 | (14) |
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Open-Faced Omelet with Summer Vegetables |
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Savory Custards with Garlic and Tarragon |
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Custard-Stuffed Baked Tomatoes |
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Spinach Quiche with Buckwheat Crust |
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Garden Pea Quiche with Buckwheat Crust |
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Chapter 10 Pasta, Grains, and Legumes |
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341 | (16) |
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Orzo Pasta with Shrimp, Peas, and Cheese |
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Spaghetti with Summer Vegetable |
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Mediterranean Summer Pasta |
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Soba Noodles with Vegetables and Tahini Sauce |
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Couscous with Pine Nuts and Raisins |
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Fried Rice with Pork and Vegetables |
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Shell Beans with Tomatoes and Sage |
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Chapter 11 Summer Vegetables |
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357 | (16) |
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Oven-Roasted Artichoke Hearts with Lemon and Rosemary |
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Roasted Fennel with Apricots |
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Herby, Creamy Green Beans |
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Summer Tart with Roasted Tomatoes |
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Chapter 12 Cooking Greens |
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373 | (12) |
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Beet Greens and Scallions |
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Stir-Fry with Asian Greens |
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Roasted Brussels Sprouts and Shallots |
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Cabbage with Caraway Butter |
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Turnip Greens and Sausage |
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Chapter 13 Earthy Vegetables |
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385 | (24) |
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Carrots with Honey and Rosemary |
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Roasted Cauliflower Gremolata |
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Cauliflower with Pine Nuts and Brown Butter |
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Kohlrabi and Parsley Puree |
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Skillet Potatoes with Rosemary |
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Potato and Kale Casserole |
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Potato and Celery Root Mash with Brown Butter |
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Roasted Sweet Potatoes with Onions and Bacon |
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Baked Spaghetti Squash with Cheese |
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Baby Turnips with Honey and Mint |
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Red Thai Curry with Fall Vegetables |
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Chapter 14 Meat and Seafood Dishes |
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409 | (24) |
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Meat Loaf with Vegetables |
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Pork and Vegetable Stew with Coconut Milk |
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Lamb Shanks with Early Root Vegetables |
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Lamb Chops with Fresh Mint |
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Roast Chicken with Potatoes and Sage |
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Sesame Chicken Breasts with Vegetables |
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Bright Red Chicken Paprikash |
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Chicken Stew with Horseradish Cream |
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Pacific Halibut with Swiss Chard |
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Springtime Fish Chowder with Fresh Herbs |
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433 | (17) |
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Rustic Apple Tart, Plus Butter Pastry Crust |
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Hazelnut Torte with Summer Berries |
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Lemon Verbena Panna Cotta |
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| Conversion Tables |
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450 | (1) |
| Resources For The Gardener |
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451 | (5) |
| Planting In Fall For Winter Harvest |
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456 | (1) |
| Sowing In Spring For Spring, Summer, And Fall Harvest |
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457 | (3) |
| USDA Plant Hardiness Zone Map |
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460 | (2) |
| Index |
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462 | |