Grow Super Salad Greens: Storey Country Wisdom Bulletin A-71
by Nancy Bubel
from Storey Publishing, LLC
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Growing Greens: The Kitchen Garden
by Richard Bird
from Lorenz Books
Greens are one of the most popular grow-it-yourself food stuffs, providing healthy salads and vegetables throughout much of the year. The main types of greens described and illustrated include spinach, cauliflower, broccoli, cabbage, lettuce, and many more.
Lettuce, Endive and Chicory (Crop Production Science in Horticulture,9)
by E. J. Ryder
from CABI
In common with others in the series, this book describes the scientific principles that are the basis of crop production practices. The volume focuses on the leafy and salad vegetables lettuce, endive and chicory and is written by one of the worlds leading authorities on the subject.
A Cook's Guide to Growing Herbs, Greens & Aromatics
Millie Owen was a New Yorker transplanted to rural Vermont. She arrived in the country knowing little about growing things but dug into the subject with enthusiastic dedication, teaching herself all about gardening and edible plants through reading and by trial and error. Her ultimate goal was to enjoy cultivating and harvesting from the wild the widest possible assortment of edible botanicals, including greens, herbs, and aromatics such as garlic, onions, and horseradish.
A Cook's Guide to Growing Herbs, Greens & Aromatics, written in 1997, is now part of The Cooks Classic Library, that growing collection of eternal culinary works from Lyons Press. In this book, Owen shares her enthusiasm and dispenses advice with warmth and intelligence. She reminds you that convenience should be your first thought when planning a garden. Eager for you to have home-grown edible plants at hand, she tells how even apartment dwellers can raise herbs. Typical of her quirky practicality, she suggests using grow-lights in a closet or under the bathroom sink, so you can devote the space on sunny window sills for more visually attractive flora.
Most of A Cook's Guide consists of 47 enchanting sections on individual edibles, from asparagus to wormwood. Among them, Owen's take on lamb's quarters--"Free spinach!"--is typically crammed with poetic images, detailed information on when to pick this versatile wild green, a precise inventory of its rich nutritional value, and a simple, appealing recipe for eggs baked in ramekins lined with blanched greens deliciously blended with grated Gruyère cheese. The sections on most plants include one or more recipes. From Seafood Grilled on a Bed of Basil--as simple as it sounds--to her unique Green Chicken Tandoori Grilled with Potatoes, a dish loaded with fresh coriander, Owen makes your mouth water at the prospect of clear, fresh flavors.
Spend an afternoon with Owen and your view of everything, from utilitarian onions to purslane, a weed "uncannily tuned to the sound of soil being cultivated," will change. Following her lead, and spurred on by Karl Stuecklen's friendly drawings, you may add mildly peppery violet leaves to salads and start tinting your Arroz con Pollo, the Spanish chicken and rice stew, with golden marigold petals. Keep this book in mind for anyone you know who gardens, as well as for cooks. --Dana Jacobi
Herbs, Greens & Aromatics: A Guide for the Gardening Cook (Cook's Classic Library)
Integrated Pest Management for Cole Crops and Lettuce (Publication, 3307)
The Harrowsmith Salad Garden: A Complete Guide to Growing and Dressing Fresh Vegetables and Greens
by Turid Forsyth
from Camden House Pub
Thistle Greens and Mistletoe: Edible and Poisonous Plants of Northern California
Glasshouse Lettuce Manual (Grower manual)
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