Food from your Forest Garden: How to harvest, cook and preserve your forest garden produceHow do you cook heartnuts, hawthorn fruits or hostas? What's the best way to preserve autumn olives or to dry chestnuts? Forest gardening – a novel way of growing edible crops in different vertical layers – is attracting increasing interest, for gardens large or small. But when it comes to harvest time, how do you make the most of the produce? From bamboo shoots and beech leaves to medlars and mashua, Food from your Forest Garden offers creative and imaginative ways to enjoy the crops from your forest garden. It provides cooking advice and recipe suggestions, with notes on every species in the bestselling Creating a Forest Garden by Martin Crawford. The book includes more than 100 recipes for over 50 different species, presented by season, plus raw food options. It also provides information on the plants' nutritional value, with advice on harvesting and processing, as well as detailed instructions on preserving methods, from traditional preserves such as jams to ferments and fruit leathers. With beautiful colour photographs of plants and recipes, this book is an invaluable resource for making the most of your forest garden – and an inspiration for anyone thinking of growing and using forest garden crops. |
Contents
| 6 | |
| 7 | |
| 9 | |
| 11 | |
| 12 | |
| 16 | |
Drying fruit and nuts | 28 |
Fermenting | 44 |
Autumn | 147 |
Winter | 195 |
Forest garden food plants | 228 |
Plants by month of use | 241 |
| 245 | |
| 246 | |
| 247 | |
| 249 | |
RECIPES USING FRESH PRODUCE | 53 |
Spring | 55 |
Summer | 107 |
Also by Green Books | 255 |
About Green Books | 256 |
Other editions - View all
Food from Your Forest Garden: How to Harvest, Cook and Preserve Your Forest ... Martin Crawford,Caroline Aitken No preview available - 2013 |
Common terms and phrases
acorn apple apple mint autumn olive baking black pepper bowl butter caster sugar cheese chestnuts cooked cool coriander cream crème fraîche desserts diced dish dried elephant garlic fennel fermentation finely chopped flavour flour flowers forest garden fridge fruit leathers garlic cloves Garnish Gas Mark halved harvested haws hazelnuts herbs hostas ingredients jars jelly leaf leaves Leaves/shoots leek lemon juice low heat mallow medium heat medlars minutes mixture moisture mushrooms nuts olive oil onion pastry peeled perennial plant plums potatoes Preheat the oven pulp purée quince ramsons recipes remove rhubarb roasted rosehips Salt and pepper sauce saucepan Sea beet season seeds Serves shoots sieve simmer sliced slow cooker sorrel soup spices spoon sterilised stick blender stir stir-fry sweet cicely tbsp chopped fresh tbsp olive oil texture tomatoes tray tree tsp ground tubers Turkish rocket vegetable stock vinegar vitamins walnuts welsh onion