(Boston Sunday Globe)
“The Backyard Homestead is a comprehensive and accessible guide to starting a vegetable garden, raising chickens and cows, canning food, making cheese, and a whole lot more. Editor Carleen Madigan…a homesteader in her own right, draws on the dozens of books about country living that Storey has published since its founding in 1983.”
(New York Times Book Review)
“Because you wish to have to brace yourself for what’s on the horizon: The Backyard Homestead. This fascinating, friendly book is brimming with ideas, illustrations, and enthusiasm. The garden plans are solid, the advice crisp; the diagrams, as on pruning and double digging, are models of decorum. Halfway through, she puts the pedal to the metal, and whoosh! At warp speed, we’re growing our own hops and making our own beer, planting our own wheat fields, keeping chickens (ho hum), ducks, geese, and turkeys (now we’re talking) and milking goats, butchering lamb, raising rabbits, and grinding sausage. Oh, and tapping our maple trees, churning butter, and making our own cheese and yogurt. Peacocks, anyone? Need I say more? Well, yes. Stock up on some knitting books because next winter, you’ll need to grow your own sweaters, too.”
From the Back Cover
Your backyard homestead is a success! The fruit and veggies are abundant and the fresh eggs are delicious, but they’re more than your family can eat. Your pig is fattening up quickly; will you know how to fill out the cut sheet when it is time to call the butcher? A backyard bounty can be overwhelming.
Andrea Chesman’s indispensable guide to gathering, processing, preserving, and eating the fruits of your backyard homestead ensures that nothing goes to waste. Her experience and clear instructions equip you with the skills to profit from everything you harvest!
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This comprehensive guide to homesteading provides all of the information you wish to have to grow and preserve a sustainable harvest of grains and vegetables; raise animals for meat, eggs, and dairy; and keep honey bees for your sweeter days. With easy-to-follow instructions on canning, drying, and pickling, you’ll enjoy your backyard bounty all winter long.