Fresh Food from Small Spaces: The Square-Inch Gardener's Guide to Year-Round Growing, Fermenting, and Sprouting

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Books on container gardening have been wildly popular with urban and suburban readers, but till now, there has been no complete \"how-to\" guide for increasing fresh food in the absence of open land. Fresh Meals from Modest Spaces fills the gap as a practical, complete, and downright exciting guide to developing meals in tiny spaces. It provides readers with the knowledge and expertise required to produce their own fresh vegetables, mushrooms, sprouts, and fermented foods as well as to raise bees and chickens—all without reliance on energy-intensive systems like indoor lighting and hydroponics. Readers will learn how to transform their balconies and windowsills into productive vegetable gardens, their countertops and storage lockers into industrial-good quality sprout and mushroom farms, and their outside nooks and crannies into whatever they can think about, like sustainable nurseries for honeybees and chickens. Cost-free space for the city gardener may be no a lot more than a cramped patio, balcony, rooftop, windowsill, hanging rafter, dark cabinet, garage, or storage location, but no space is too modest or also dark to raise food. With this book as a guide, individuals living in apartments, condominiums, townhouses, and single-household homes will be capable to develop up to 20 % of their personal fresh food using a mixture of classic gardening methods and space-saving tactics such as reflected lighting and container \"terracing.\" These with access to yards can produce even more. Author R. J. Ruppenthal worked on an organic vegetable farm in his youth, but his experience in urban and indoor gardening has been difficult-won by way of years of trial-and-error experience. In the small city homes exactly where he has lived, typically with no a lot more than a balcony, windowsill, and countertop for gardening, Ruppenthal and his family members have been in a position to eat at least some homegrown food 365 days per year. In an era of declining sources and environmental disruption, Ruppenthal shows that even urban dwellers can contribute to a rebirth of regional, fresh foods.

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Books Fresh Food from Small Spaces: The Square-Inch Gardener's Guide to Year-Round Growing, Fermenting, and Sprouting Books on container gardening have been wildly popular with urban and suburban readers, but till now, there has been no complete \"how-to\" guide for increasing fresh food in the absence of open land. Fresh Meals from Modest Spaces fills the gap as a practical, complete, and downright exciting guide to developing meals in tiny spaces. It provides readers with the knowledge and expertise required to produce their own fresh vegetables, mushrooms, sprouts, and fermented foods as well as to raise bees and chickens—all without reliance on energy-intensive systems like indoor lighting and hydroponics. Readers will learn how to transform their balconies and windowsills into productive vegetable gardens, their countertops and storage lockers into industrial-good quality sprout and mushroom farms, and their outside nooks and crannies into whatever they can think about, like sustainable nurseries for honeybees and chickens. Cost-free space for the city gardener may be no a lot more than a cramped patio, balcony, rooftop, windowsill, hanging rafter, dark cabinet, garage, or storage location, but no space is too modest or also dark to raise food. With this book as a guide, individuals living in apartments, condominiums, townhouses, and single-household homes will be capable to develop up to 20 % of their personal fresh food using a mixture of classic gardening methods and space-saving tactics such as reflected lighting and container \"terracing.\" These with access to yards can produce even more. Author R. J. Ruppenthal worked on an organic vegetable farm in his youth, but his experience in urban and indoor gardening has been difficult-won by way of years of trial-and-error experience. In the small city homes exactly where he has lived, typically with no a lot more than a balcony, windowsill, and countertop for gardening, Ruppenthal and his family members have been in a position to eat at least some homegrown food 365 days per year. In an era of declining sources and environmental disruption, Ruppenthal shows that even urban dwellers can contribute to a rebirth of regional, fresh foods. $15.07 http://ecx.images-amazon.com/images/I/61sa%2Blkll8L._SL160_.jpg

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