Food From Your Forest Garden : How to Harvest, Cook and Preserve Your Forest Garden Produce

How do you cook heartnuts, hawthorn fruits or hostas? WhatOCOs the best way to preserve autumn olives or to dry chestnuts? Forest gardening ? a novel way of growing edible crops in different vertical layers ? is attracting increasing interest, for gardens large or small. But when it comes to harvest time, how do you make the most of the produce? From bamboo shoots and beech leaves to medlars and mashua, Food from your Forest Garden offers creative and imaginative ways to enjoy the crops from your forest garden. It provides cooking advice and recipe suggestions, with notes on every species in the bestselling Creating a Forest Garden by Martin Crawford. The book includes: l Over 100 recipes for over 50 different species, presented by season, plus raw food options. l Information on the plantsOCO nutritional value, with advice on harvesting and processing. l Chapters on preserving methods, from traditional preserves such as jams to ferments and fruit leathers. With beautiful colour photographs of plants and recipes, this book is an invaluable resource for making the most of your forest garden ? and an inspiration for anyone thinking of growing and using forest garden crops." How do you cook heartnuts, hawthorn fruits or hostas? What's the best way to preserve autumn olives or to dry chestnuts? Forest gardening – a novel way of growing edible crops in different vertical layers – is attracting increasing interest, for gardens large or small. But when it comes to harvest time, how do you make the most of the produce? From bamboo shoots and beech leaves to medlars and mashua, Food from your Forest Garden offers creative and imaginative ways to enjoy the crops from your forest garden. It provides cooking advice and recipe suggestions, with notes on every species in the bestselling Creating a Forest Garden by Martin Crawford. The book includes more than 100 recipes for over 50 different species, presented by season, plus raw food options. It also provides information on the plants' nutritional value, with advice on harvesting and processing, as well as detailed instructions on preserving methods, from traditional preserves such as jams to ferments and fruit leathers. With beautiful colour photographs of plants and recipes, this book is an invaluable resource for making the most of your forest garden – and an inspiration for anyone thinking of growing and using forest garden crops.

Forest gardening—a novel method of growing edible crops in different vertical layers—is attracting increased interest for gardens large and small. When it comes time to harvest, however, making the most out of the produce can be a daunting proposition. This expert guide offers readers creative and imaginative ways to enjoy the crops from their forest garden, from bamboo shoots and beech leaves to medlars and mashua. The book provides cooking advice and recipe suggestions, with notes on every species presented in Martin Crawford’s Creating a Forest Garden. More than 100 recipes for more than 50 species are presented by season, as are a range of raw food options. Information on each plant’s nutritional value is also included, as is advice on harvesting and processing. Readers will also learn how to preserve their produce, whether making traditional jams or ferments and fruit leathers. Beautiful color photographs throughout make this invaluable guide an eye-catching resource for readers looking to get the most out of their forest garden. How do you cook heartnuts, hawthorn fruits or hostas? What's the best way to preserve autumn olives or to dry chestnuts? Forest gardening? a novel way of growing edible crops in different vertical layers? is attracting increasing interest, for gardens large or small. But when it comes to harvest time, how do you make the most of the produce? From bamboo shoots and beech leaves to medlars and mashua, Food from your Forest Garden offers creative and imaginative ways to enjoy the crops from your forest garden. It provides cooking advice and recipe suggestions, with notes on every species in t;Front cover; Inside cover; Copyright page; Contents; Acknowledgements; Dedication; Introduction; PART 1: HARVESTING AND PRESERVING; Chapter 1: Harvesting; Chapter 2: Traditional preserves; Chapter 3: Drying fruit and nuts; Chapter 4: Fermenting; PART 2: RECIPES USING FRESH PRODUCE; Chapter 5: Spring; Chapter 6: Summer; Chapter 7: Autumn; Chapter 8: Winter; Appendix 1: Forest garden food plants; Appendix 2: Plants by month of use; Resources; Picture credits; Index of recipes; Index; Also by Green Books; About Green Books. Front cover 1 Inside cover 3 Copyright page 4 Contents 5 Acknowledgements 6 Dedication 7 Introduction 9 PART 1: HARVESTING AND PRESERVING 11 Chapter 1: Harvesting 12 Chapter 2: Traditional preserves 16 Chapter 3: Drying fruit and nuts 28 Chapter 4: Fermenting 44 PART 2: RECIPES USING FRESH PRODUCE 53 Chapter 5: Spring 55 Chapter 6: Summer 107 Chapter 7: Autumn 147 Chapter 8: Winter 195 Appendix 1: Forest garden food plants 228 Appendix 2: Plants by month of use 241 Resources 245 Picture credits 246 Index of recipes 247 Index 249 Also by Green Books 255 About Green Books 256 What do you do with bamboo, beech or Chinese cedar? How can you cook heartnut, hawthorn or hosta? Which plants can you eat raw? This text examines over 60 different species, presented by season, with over 70 recipes, plus raw food options, as well as notes on when and how to harvest and the benefits of each plant. Information on preserving, fermenting, drying and making jams, chutneys and fruit leathers is also included Creative and imaginative ways to enjoy the crops of a forest garden, from bamboo shoots and beech leaves to medlars and mashua.