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Homegrown Whole Grains: Grow, Harvest, and Cook Wheat, Barley, Oats, Rice, Corn
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Publisher's Note A resource that has everything gardeners need to know to grow, harvest, store, grind, and cook small crops of nine types of whole grains also includes fifty recipes to bring whole grains to the family table. Original. Primarily a writer of cookbooks and travel guides, Pitzer wrote Whole Grains: Grow, Harvest & Grow Your Own (Garden Way, 1981) for small homesteaders a generation ago. Now she updates it for today's small homesteaders, incorporating what has been learned, or publicized, over the past three decades, and tailoring especially the recipes to current tastes. In particular, she adds amaranth, quinoa, spelt, and others of what she called heirloom grains; and hull-less varieties of barley and oats. An introductory chapter explains procedures common to all the grains, such as sowing, growing and harvesting, drying and threshing, storing, grinding, and sprouting. Subsequent chapters discuss how specific grains diverge from that. Experienced gardeners would probably appreciate a more detailed description of where the various grains can be grown. Annotation ©2009 Book News, Inc., Portland, OR (booknews.com) | ||||||||||||||||||||||||||
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