It took me a few years to discover the difference between gardening and sustainable gardening. This lead me to create a sustainable garden workbook to document the seed to pantry journey.
Sow a sustainable garden with the intention to not only eat within the season, but to store fresh, canned, and fermented goods to last throughout the winter months. How different are the two gardens? That is entirely up to you and your desire to own your food source.
The Sustainable Garden Workbook was created to help you structure your garden space, while providing the necessary tips as to what food items store best long-term. The key to utilizing a sustainable garden is to grow as much food as possible in a short period of time.
The Sustainable Garden Workbook
To maximize the growing season, one should practice:
- succession planting
- crop rotation
- use of a polytunnels or greenhouses
- practice a permaculture garden space
Other beneficial gardening methods, especially for small space gardens:
- growing foods vertically
- have polytunnels or greenhouses in place for late fall gardening
- a potager, or kitchen garden, to grow herbs, perennials, and a spring and fall garden
Be intentional in the type of fruits and vegetables you grow:
- plum or Roma tomatoes will produce more tomato products than slicing tomatoes
- select tomatoes, onions, and garlics which will keep longer
- winter squash, cabbage, and apples that store well long-term, however, one must know which variety is best to grow
Once the harvest is in, it is necessary to document the season. The Sustainable Garden Workbook offers you the ability to not only document when you started seeds, but also:
- soil amendment plan
- sow dates
- the yield per vegetation
- preserving records
Garden to Pantry
The Sustainable Garden Workbook prepares you for a successful garden to pantry season. The ability to consume foods which were sown, tended to, harvested, and preserved by your hands is the true definition of a sustainable lifestyle. As grand as this is, one must learn how to utilize the foods which we have preserved.
My Pantry to Table Cookbook encourages you to do just that. Discover how easy it is to take frozen, canned, fresh, or fermented pantry stables and transform them into hearty meals.
Make sure to grab your pre-sale copy of the Sustainable Garden Workbook at a discounted price! The workbook will be available to you on January 25th, in time for the growing season.