Homegrown Goodness for Table, Freezer, and Pantry Your backyard homestead is a success! The vegetables and fruit are abundant and the fresh eggs are delicious, but they're more than your family can eat. Your pig is fattening up quickly; will you know how to fill out the cut sheet when it's time to call the butcher? A backyard bounty can be overwhelming. Andrea Chesman's indispensable guide to gathering, processing, preserving, and eating the fruits of your backyard homestead ensures that nothing goes to waste. Her experience and clear instructions equip you with the skills to make the most of everything you harvest!…mehr
Homegrown Goodness for Table, Freezer, and Pantry Your backyard homestead is a success! The vegetables and fruit are abundant and the fresh eggs are delicious, but they're more than your family can eat. Your pig is fattening up quickly; will you know how to fill out the cut sheet when it's time to call the butcher? A backyard bounty can be overwhelming. Andrea Chesman's indispensable guide to gathering, processing, preserving, and eating the fruits of your backyard homestead ensures that nothing goes to waste. Her experience and clear instructions equip you with the skills to make the most of everything you harvest!
Andrea Chesman is the author of The Fat Kitchen as well as many other cookbooks that focus on traditional techniques and fresh-from-the-garden cooking. Her previous books include The Pickled Pantry, Serving Up the Harvest, 101 One-Dish Dinners, and The Backyard Homestead Book of Kitchen Know-How. She teaches and gives cooking demonstrations and classes across the United States. She lives in Ripton, Vermont.
Inhaltsangabe
Preface Introduction PART 1 GETTING THE MOST FROM FRESH FOOD 1. Setting Up the Homestead Kitchen 2. Fresh Vegetables: Harvesting, Handling, Cooking 3. Fresh Fruit: Harvesting, Handling, Cooking 4. Grains and Beans 5. Homemade Sweeteners:Honey, Maple Syrup, and Apple Cider Syrup 6. Eggs, Birds, and Rabbits 7. Fresh Milk 8. Meat: Goat, Lamb, Pork, and Beef PART 2 FOOD PRESERVATION 1. Cold Storage 2. Freezing 3. Canning: Boiling-Water-Bath and Pressure Canning 4. Drying 5. Pickling 6. Making Fruit Preserves 7. Culturing Milk and Making Cheese 8. Curing Meats and Making Sausage PART 3 HOMESTEAD COOKING 1. Breakfast and Egg Dishes 2. Vegetable, Cheese, and Bean Dishes 3. Poultry and Meat Dishes 4. Desserts and Baked Goods Appendix: Basic Cooking Methods Resources Metric Conversion Charts Index
Preface Introduction PART 1 GETTING THE MOST FROM FRESH FOOD 1. Setting Up the Homestead Kitchen 2. Fresh Vegetables: Harvesting, Handling, Cooking 3. Fresh Fruit: Harvesting, Handling, Cooking 4. Grains and Beans 5. Homemade Sweeteners:Honey, Maple Syrup, and Apple Cider Syrup 6. Eggs, Birds, and Rabbits 7. Fresh Milk 8. Meat: Goat, Lamb, Pork, and Beef PART 2 FOOD PRESERVATION 1. Cold Storage 2. Freezing 3. Canning: Boiling-Water-Bath and Pressure Canning 4. Drying 5. Pickling 6. Making Fruit Preserves 7. Culturing Milk and Making Cheese 8. Curing Meats and Making Sausage PART 3 HOMESTEAD COOKING 1. Breakfast and Egg Dishes 2. Vegetable, Cheese, and Bean Dishes 3. Poultry and Meat Dishes 4. Desserts and Baked Goods Appendix: Basic Cooking Methods Resources Metric Conversion Charts Index
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