The Speedy Vegetable Garden

( 1 )

Overview

Typically, vegetable gardening is about the long view: peas sown in spring aren't harvested until summer, and tomatoes started indoors in February can't be eaten until July. But it's not true for all plants. Some things can be planted and eaten in weeks, days, even hours.

The Speedy Vegetable Gardenhighlights more than 50 quick crops, with complete information on how to sow, grow, and harvest each plant, and sumptuous photography that provides inspiration and a visual guide for ...

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The Speedy Vegetable Garden

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Overview

Typically, vegetable gardening is about the long view: peas sown in spring aren't harvested until summer, and tomatoes started indoors in February can't be eaten until July. But it's not true for all plants. Some things can be planted and eaten in weeks, days, even hours.

The Speedy Vegetable Gardenhighlights more than 50 quick crops, with complete information on how to sow, grow, and harvest each plant, and sumptuous photography that provides inspiration and a visual guide for when to harvest. In addition to instructions for growing, it also provides recipes that highlight each crop’s unique flavor, like Chickpea sprout hummus, stuffed tempura zucchini flowers, and a paella featuring calendula.

Sprouted seeds are the fastest. Microgreens can be harvested in weeks: cilantro, 14 days after planting; arugula and fennel in 10 days. And a handful of vegetable varieties grow more quickly than their slower relatives, like dwarf French beans (60 days), cherry tomatoes (65 days), and early potatoes (75 days).

The Speedy Vegetable Gardenputs fresh, seed-to-table food at your fingertips, fast!

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Editorial Reviews

Publishers Weekly
One of the pleasures of being a home gardener is the taste of freshly picked food that goes from garden to table in minutes. Farmer Diacono and journalist Leendertz’s first book is a colorful, mouth-watering guide to (almost) instant gratification in the garden. They’ve compiled a list of dozens of vegetables and edible flowers that can be reaped almost as quickly as they are sown. One can easily imagine a child being charmed by the magic of sprouting mung beans and a gourmand savoring the delicate flavors of soaked radish seeds or tender coriander and fennel microgreens. With each crop, the authors have included cultivation advice and clear how-to photographs alongside simple recipes that bring out the best in these speedy crops. Thus in one entry a reader can learn not only how to cultivate zucchini but also how to harvest the flowers and serve them tempura-style. For those looking for something new in the kitchen and the garden, this is an attractive guide. 250 color photos. (Jan.)
Booklist
"A colorful, mouth-watering guide to (almost) instant gratification in the garden…For those looking for something new in the kitchen and the garden, this is an attractive guide."
Eat Drink Better.com
"With sources and index, this unusual vegetable-growing book should attract anyone interested in planting a kitchen garden."
The Chicago Tribune
"An excellent reference book for anyone trying to get children interested in gardening, dealing with a short growing season, or simply lacking in patience.”
Muskogee Phoenix
“Some people don’t have room for an expansive garden. Others don’t have the time. Lia Leendertz and Mark Diacono have solved both problems with The Speedy Vegetable Garden. Their 208-page book gives readers step-by-step instructions on how to grow and harvest fresh vegetables in the blink of an eye.”
Garden Therapy
"The young authors provide plenty of photos, illustrations, recipes and inspiration for those who have little space, not much time or dwindling patience for growing a full-size garden. Plenty of how-to help is included."
Gardens Illustrated - Lila Das Gupta
“A book to order and have at your side when you are poring over seed catalogues.”
Michigan Gardener
“A book to order and have at your side when you are poring over seed catalogues.”
New Life on a Homestead
“This book makes vegetable growing fast, fun and pain-free as it guides readers through cultivation, recommended varieties, and harvesting their new garden.”
Gardens Illustrated
“I think this will be new go-to guide for sprouting and for picking vegetable varieties that are quick to produce.”
From the Publisher
"I absolutely LOVE this book! I love the idea of learning how to sprout seeds, and knowing which types of foods can be grown in just a matter of days. What a great resource not only for everyday use, but for emergency situations as well!"
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Product Details

  • ISBN-13: 9781604693263
  • Publisher: Timber Press, Incorporated
  • Publication date: 1/15/2013
  • Pages: 208
  • Sales rank: 783,275
  • Product dimensions: 8.50 (w) x 7.90 (h) x 0.90 (d)

Meet the Author

Mark Diacono runs the pioneering Otter Farm where he makes use of the changing climate to grow a wide range of food that is usually sourced from warmer climes. An award-winning journalist and photographer, Mark is also well known for his lectures, courses and work at River Cottage.

Lia Leendertz is a freelance journalist who writes for The Guardian and Gardens Illustrated, in addition to her award-winning blog. She studied horticulture at the Royal Botanic Gardens, Edinburgh, where she shares an allotment.

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Table of Contents

Introduction 7

Soaks and Sprouts 11

Micro greens 53

Edible flowers 77

Cut-and-come-again salad leaves 103

Quick-harvest vegetables 149

Sources 204

Index 205

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted March 1, 2013

    A very helpful guide for gardening...and with recipes!

    This book is an enjoyable guide to gardening...especially helpful for the beginner (like me) who wants to understand the "how-to-do" of what seems like "quick" gardening for a delicious and nutritious meal or snack.

    Was this review helpful? Yes  No   Report this review
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