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Recipient of the GardenComm Emergent Communicator Award for 2023: Acadia Tucker
Acadia Tucker’s long love affair with perennial foods has produced this easy-to-understand guide to growing, harvesting, and eating them.
A regenerative farmer and gardener deeply concerned about global warming, Acadia Tucker believes there may be no better time to plant perennials. Sturdy and deep-rooted, perennials can weather climate extremes more easily than annuals. They can thrive without chemical fertilizers and pesticides. And they don’t need as much water, either.
These long-lived plants also help build healthy soil, turning the very ground we stand on into a carbon sponge.
In this book, Tucker lays the groundwork for tending an organic, sustainable garden. She includes practical growing guides for 34 popular perennials, among them, basil, blueberries, grapes, strawberries, artichokes, asparagus, garlic, radicchio, spinach, and sweet potatoes, and wraps in a recipe for each of the plants profiled.
Growing Perennial Foods is for gardeners who want more resilient plants. It’s for people who want to do something about climate change, and the environment. It’s for anyone who has ever wanted to grow food, and is ready to begin.
From the Publisher
“Tucker helps us tap into the deeper meaning of gardening and grow good food at the same time.”
—Anne Biklé, Co-author, The Hidden Half of Nature
“Read this book. If we don’t get together and take care of the soil, our atmosphere is toast.”
—Tim LaSalle, The Regenerative Initiative, CSU
“Acadia Tucker’s Growing Perennial Foods is a must-have resource for home gardeners looking to take their conservation efforts to the next level.”
—Stephanie Anderson, author, One Size Fits None: A Farm Girl’s Search for the Promise of Regenerative Agriculture
Raspberry Crisp
INGREDIENTS 6 cups raspberries 2 T flour ¼ cup sugar (white or brown) ½ teaspoon cinnamon Salt 2 T lemon juice Crumble topping:
1 cup flour or almond flour
1 cup oats
½ cup brown sugar
½ tsp salt
¼ cup chopped almonds
¼ cup cold butter, cubed
Serves 8
A fresh fruit crisp may be my favorite way to finish off an outdoor summer meal. In this recipe, juicy raspberries are topped with a toasty, nutty crumble. Serve warm with ice cream, or as a midday snack with coffee or tea.
PREPARATION
Preheat oven to 375 degrees and grease a 9 x 13 baking dish. Toss raspberries with the flour, sugar, cinnamon, a pinch of salt, and lemon juice. Spread in a baking dish. In a separate bowl, whisk together 1 cup flour, oats, brown sugar, salt and almonds. Work in butter. Sprinkle crumble over raspberry mixture. Bake until raspberries are bubbling and topping is a golden brown, about 30 minutes.
Build your garden bed from the ground up!
Build your garden bed from the ground up, starting with a layer of moistened cardboard followed by alternating layers of straw, leaves, grass clippings, and compost to smother weeds and create nutrient-dense soil for planting.
Publisher : Stone Pier Press; Illustrated edition (March 12, 2019)
Language : English
Paperback : 280 pages
ISBN-10 : 0998862355
ISBN-13 : 978-0998862354
Item Weight : 15 ounces
Dimensions : 6 x 1 x 9 inches
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