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Four Season Harvest
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Four Season Harvest

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Harvest fresh, organic vegetables from your home garden all year long! Learn how to extend the growing season for over 100 crops.
  • Author Eliot Coleman has been at the forefront of the organic movement for more than 25 years
  • Chapters on compost, planning and preparing the outdoor garden, planting, cultivating, cold frames, tunnel greenhouses, root cellars and growing winter greens indoors
  • 8" x 10", 256 pp
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FOUR SEASON HARVEST DESCRIPTION
Chapter 1 - Presenting The Four-Season Harvest
Chapter 2 - Getting Started
  • The Ever-Producing Garden
  • The Inviting Garden
  • The Spacious Garden
  • The Guilt-Free Garden
  • The Organic Garden
Chapter 3 -The Living Soil: Compost Compost Ingredients
  • Building the Compost Heap
  • Heap Dynamics
  • Compost Bins
  • Autumn Leaves and Animal Manure
  • How Do You Know When It's Ready?
  • Finding More Ingredients
  • Using Compost
  • Mineral Amendments
Chapter 4 - The Outdoor Garden: Planning and Preparing
  • Preparing the Garden Site
  • Garden Microclimate
  • Planning the Home Garden
  • Garden Soil Structure
  • Soil Aeration
  • Crop Rotation
  • Green Manures
Chapter 5 - Seeds For Four Seasons Where Seeds are Born
Chapter 6 - The Outdoor Garden: Planting and Cultivating Sowing Seeds
  • Transplanting
  • Trellised Crops
  • Weeds
  • Chapter 7 - Garden Helpers
    • Raising Ducklings in the Palace
    • French Ducks
    Chapter 8 - Envisioning the Winter Garden
    • The Winter Garden in France
    • Adapting to Nature
    • The Quality of the Winter Harvest
    Chapter 9 - The Covered Garden: Cold Frames The Magic Box
    • How the Cold Frame Works
    • Building the Cold Frame
    • The Cold Frame Box
    • The Cold Frame Light
    • Other Options
    • Managing the Cold Frame
    • Winter Cold Frame Crops
    • Watering
    • Direct Sowing Versus Transplanting
    • Starting Plants
    • Winter Harvest
    • Coping with Snow
    • Cold Frames Redux
    Chapter 10 - The Covered Garden: Greenhouses and High Tunnels
    • The Protected Microclimate
    • Evaluating the Twice-Tempered Climate
    • Constructing the High Tunnel
    • Putting on the Plastic
    • Avoiding Greenhouse Problems
    • The Convertible Greenhouse
    • The Mobile Greenhouse
    • Building the Backyard Mobile Tunnel
    • Building the Ends
    • Door Details
    • The Mobile Greenhouse in Action
    • Mobile Greenhouse Potential
    • Harvesting the Winter Garden
    • Pests
    • Mediterranean Tunnels
    • The Starter Greenhouse
    • Coping with Snow
    • The Complete Winter Garden
    • Envisioning the Future
    Chapter 11 - The Underground Garden Root Crops Root Cellars and Indoor Harvesting
    • Creating a Root Cellar
    • Controlling the Temperature
    • Controlling the Humidity
    • Keeping the Root Cellar Dark
    • Storage Containers
    • Other Stored Crops
    • Really Dry Storage
    • The Indoor Garden
    • Growing Belgian Endive
    • Forcing Winter Greenery
    • Historical Vegetables
    Chapter 12 - The Natural Garden: Plants and Pests
    • Protecting Plants: The Reactive Approach
    • The Preventive Approach
    • The Balanced Garden
    • L'Envoi
    Excerpt from page XVII & XVIII

    The traditional American vegetable garden begins in May and ends in October. For the rest of the year the frugal home-garden household must depend on shelves lined with canning jars and a well-stocked freezer. Our frugal household presents a different picture. We no longer can or freeze the summer vegetables so as to have them reappear all winter. By the time the season end for our traditional summer garden we are eating out of our untraditional winter garden a garden that begins in October and ends in May.

    We adore fresh food what we call "real food" the fresher the better. We have never considered the many-month-old embalmed remains of last summer's harvest whether canned or frozen to be real food. Real food the most pleasing to the palate and as nutritional science increasingly reminds us the most beneficial to health means unprocessed whole foods like freshly harvested vegetables with all the crisp crunchy flavorful nutrition intact. So when the summer vegetables are in season we feast on beans corn tomatoes and squash fresh from our summer garden. But what about winter? What do we eat here in Maine when temperatures are frosty and snow is deep? Surprisingly we keep right on eating fresh homegrown food.

    Our winter garden contains cold-weather foods such as spinach tatsoi scallions and arugula that are as adapted to cold as the summer vegetables are to heat. The concept of a winter garden sits on the landscape like an undiscovered treasure. Undiscovered because it seems impossible in a climate like ours where the sharp reality of winter cold intrudes. But some of us don't accept reality without pushing its boundaries. We started challenging Jack Frost years ago. We soon had harvested extending until late fall and harvests beginning by early spring. We wanted more. Could we continue until December? Could we begin again in February? What if we adjusted our planting dates? What if we added a little more protection? Each success led to another. Eventually we brought the latest fall harvest and the earliest spring harvest together. Voila the end of winter!

    The surprise of our winter garden (and yours too) is how simple it is. Winter vegetables will thrive in any winter climate with a little protection from wind and weather. No heating or high-tech systems are necessary. The keys to success are a new attitude and new crops. To better establish these new concepts in the new world we have consulted the old world where the French have a long tradition of winter gardens. This book describes fifteen years of experience with four-season harvesting in our own garden plus the new inspirations we gained during a January pilgrimage to the winter gardens of southern France. That combination is a harvest of unparalleled bounty for fresh-food lovers across the U.S.

    Copyright Chelsea Green Publishing Co.


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