The Chinese Kitchen Garden : Growing Techniques and Family Recipes From a Classic Cuisine

“A delightful and approachable guide to Chinese kitchen gardening.”—Fuchsia Dunlop, author of Land of Plenty and Land of Fish and Rice The Chinese Kitchen Garden artfully blends the story of Wendy Kiang Spray's cultural heritage with growing information for 38 Chinese vegetables and 25 traditional recipes. Organized by season, you'll learn what to grow in spring, what to cook in winter, and everything in between. You'll find complete growing information for vegetables you may not have considered growing, including lotus root, bamboo shoots, tatsoi, and luffa gourd. The 25 simple, yet delicious recipes—for congee, dumplings, stir fry, and more—beautifully highlight the flavors of the vegetables. Cover Title Page Copyright Dedication Table of Contents Preface Spring Improving the Soil Building a Chinese Intensive Bed Raised Garden Beds Container Gardening Making Your Own Compost Seed Sowing Bamboo Shoots Garland Chrysanthemum Garlic Chives Snow Peas and Sugar Snap Peas Snow Pea Shoots Watercress Summer Summer Pests Garden Diseases Watering the Summer Garden Weeds Amaranth Bitter Melon Bottle Gourd Bunching Onions Chinese Cucumbers Chinese Eggplants Chinese Peppers Daylily Buds Fuzzy Melon Long Beans Lotus Luffa Gourd Malabar Spinach Mung Beans Red Beans Soybeans Sweet Potato Greens Fall Fall Planting Succession Planting Seed Saving Food Preservation Garden Cleanup A Choy Bok Choy Choy Sum Cilantro Gailan Ginger Kabocha Mustard Greens Napa Cabbage Radish Stem Lettuce Taro Root Tatsoi Water Chestnut Winter Melon Winter The WInter Garden and Growing in Cold Frames More on Winter Protection Hardy and Delicious Winter Vegetables Cleaning Up Winterizing Planning and Organizing Expanding the Garden Sprouting Microgreens Taking a Well-Deserved Break Metric Conversions and Plant Hardiness Zones Resources and Seed Suppliers Recommended Reading Acknowledgments Photo Credits Index About the Author A beautiful introduction to growing and cooking with the variety, deliciousness, and healthfulness of Chinese cuisine! Wendy Kiang-Sprays family has a strong culinary and gardening tradition. In The Chinese Kitchen Garden, she beautifully blends the story of her familys cultural heritage with growing information for 38 Chinese vegetableslike lotus root, garlic, chives, and eggplantand 25 traditional recipes, like congee, dumplings, and bok choy stir-fry. Organized by season, youll learn what to grow in spring and what to cook in winter. This gorgeous book gives the reader unparalleled access to the Ruth Bancroft Garden, an outstanding public garden in northern California. Packed with practical information on plant choice and design and filled withexceptional photography, The Bold Dry Garden empowers readers to confidently create a garden that is lush, waterwise, and welcoming.It also celebrates one of the premier public gardens in the country and the extrordinary woman who founded it. "Wendy Kiang-Spray's family has a strong culinary and gardening tradition. In The Chinese Kitchen Garden, she beautifully blends the story of her family's cultural heritage with growing information for 38 Chinese vegetables--like lotus root, garlic, chives, and eggplant--and 25 traditional recipes, like congee, dumplings, and bok choy stir-fry. Organized by season, you'll learn what to grow in spring and what to cook in winter, "--Amazon.com