Home-produced food almost always begins in the vegetable garden.
So, too, begins "The Backyard Homestead". Planning charts and a
thorough vegetable-by-vegetable growing guide are accompanied by
simple techniques for canning, drying, and freezing the garden's
bounty. The plant section continues with the hows, whens, and
wheres of growing fruits, herbs, and nuts. Hardworking food growers
will be delighted to reward themselves with healthful herbal teas
and homemade wines and cordials. Recipes and simple techniques are
included for the beginning home wine maker. Part two moves from
plant to animal products, beginning with an overview of chicken
keeping. Readers will find charts, lists, and helpful tips for
collecting, storing, and using eggs, along with advice on
butchering chickens and cooking the meat. Additional chapters focus
on raising larger animals, such as cows, sheep, and goats, either
for their meat or for their milk. Milk producers will find plenty
of information on making simple yogurt, butter, and ice cream, as
well as all the basics on getting started with cheese making.
Additional information on rabbits and pigs rounds out the
meat-raising sections. An overview of foraging and detailed
information on installing and caring for honeybees wrap up "The
Backyard Homestead". Storey's trusted advice on gardening, cooking,
brewing, cheese making, and raising animals proves once and for all
that it truly is possible to eat entirely from the backyard.
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