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The gourmet garden:

how to grow vegetables, fruits, and herbs for today's cuisine
Front Cover
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Dutton, 1983 - Gardening - 236 pages

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Contents

Arugula
3
Asparagus Beans
11
Bok Choy
17
Copyright

30 other sections not shown

Common terms and phrases

1/2 inch deep Annual apple arugula asparagus Atlee Burpee beans berries bok choy branches cayenne pepper celeriac cherry chervil Chinese cabbage compost cooking tip cool crop cultivation danger of frost delicious depth dry place early June early spring easily grown East Moriches feet fertilizer or organic flavor fresh full sun garden center gardener's tip germinate ginger root ground is workable hardiness harvest herbs inches high juicy keep leaves lettuce mid-May to early Montauk Highway mulch Nichols Garden Nursery onions oregano organic mixture p e s t s peach pear pepper pest-free pests pick Plant the seeds plum potatoes pruning radishes raspberries recipe ripen roots rotenone rotted manure rows 1 foot salad sauce seedlings shallots snow peas soil line soon as ground soup Sow seeds spacing Spaghetti squash spray stalks summer sure tabasco sauce tablespoons taste tender thin tomatoes varieties vegetable Warminster weeks winter yellow

Bibliographic information

QR code for The gourmet garden
TitleThe gourmet garden: how to grow vegetables, fruits, and herbs for today's cuisine
AuthorTheodore James
Editionillustrated
PublisherDutton, 1983
Original fromthe University of Wisconsin - Madison
DigitizedJun 8, 2011
ISBN052593264X, 9780525932642
Length236 pages
Subjects › 

Cookery (Fruit)
Cookery (Vegetables)
Cooking (Fruit)
Cooking (Vegetables)
Fruit-culture
Gardening / General
Gardening / Vegetables
Vegetable gardening
  
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