The Speedy Vegetable Garden

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Timber Press, 2013 - Gardening - 207 pages
9 Reviews

Typically, vegetable gardening is about the long view: peas sown in spring aren't harvested until summer, and tomatoes started indoors in February can't be eaten until July. But it's not true for all plants. Some things can be planted and eaten in weeks, days, even hours.

The Speedy Vegetable Garden highlights more than 50 quick crops, with complete information on how to sow, grow, and harvest each plant, and sumptuous photography that provides inspiration and a visual guide for when to harvest. In addition to instructions for growing, it also provides recipes that highlight each crop's unique flavor, like Chickpea sprout hummus, stuffed tempura zucchini flowers, and a paella featuring calendula.

Sprouted seeds are the fastest. Microgreens can be harvested in weeks: cilantro, 14 days after planting; arugula and fennel in 10 days. And a handful of vegetable varieties grow more quickly than their slower relatives, like dwarf French beans (60 days), cherry tomatoes (65 days), and early potatoes (75 days).

The Speedy Vegetable Garden puts fresh, seed-to-table food at your fingertips, fast!


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LibraryThing Review

User Review  - tehanu - LibraryThing

Wonderful Speedy Reference! Read the first few pages of an electronic copy, skimmed the rest, and decided I wanted to buy a hard copy for my own! I love that it was written for readers in a hurry--not ... Read full review

Review: The Speedy Vegetable Garden

User Review  - Shari Henry - Goodreads

While the book offers a lot of good information, most of the foods that the authors deem speedy enough to include aren't terribly familiar enough to motivate me to want to grow and eat them. I'm sure ... Read full review


Soaks and Sprouts
Micro greens
Edible flowers
Cutandcomeagain salad leaves
Quickharvest vegetables
About the Authors

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About the author (2013)

Mark Diacono runs the pioneering Otter Farm where he makes use of the changing climate to grow a wide range of food that is usually sourced from warmer climes. An award-winning journalist and photographer, Mark is also well known for his lectures, courses and work at River Cottage.

Lia Leendertz is a freelance journalist who writes for The Guardian and Gardens Illustrated, in addition to her award-winning blog. She studied horticulture at the Royal Botanic Gardens, Edinburgh, where she shares an allotment.

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