Wish your summer didn’t have to end? Our September Blue Plate special is all about gearing up for the seasons ahead with ebooks that teach you how to preserve the season’s bounty. Best of all, they’re just $2.99 each through the month of September.
The Pickled Pantry by Andrea Chesman
There’s more to pickling than just, well, pickles! Though half-sours, dills, and bread-and-butters are given their fair shake, this pantry also includes delicious ideas for pickling everything from carrots to rhubarb and from cabbage to pineapple. Among its 150 recipes are single-jar servings, big-harvest ideas, and freezer and refrigerator variations.
Put ‘Em Up by Sherri Brooks Vinton
Root Cellaring by Nancy and Mike Bubel
This old-timey technique for storing fruits and veggies is making a comeback: Root cellaring is a simple, energy-saving way of using the earth’s naturally cool, stable temperature to store your perishables. No cellar or basement? No worries—a closet will do. Learn how to construct the right root cellar for your needs, and how best to use it.
Recipes from the Root Cellar by Andrea Chesman
You’ve built your root cellar, and now ye shall plunder it. Here are 270 fresh ways to enjoy your vegetables in the months to come. Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes—these cold-weather treasures work so beautifully in soups, but they also shine in salads, pizzas, pies, casseroles, and more.
McGee & Stuckey’s Bountiful Container by Maggie Stuckey and Rose Marie Nichols McGee
Envious of your neighbor’s tomatoes? It’s never too early to start planning an edible garden of your own, and you don’t need an acre of farmland, or even a garden, to make it happen. Whether you’re working with a balcony or a windowsill, this acclaimed bible of container gardening will have you harvesting your own (miniature) crops come next spring and summer.
A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game by Wilbur F. Eastman, Jr.
Surprise! This one isn’t about the harvest. . . . With hunting season just around the corner, we’re throwing a bone (pun intended!) to all you self-sufficient carnivores out there: A back-to-basics course that teaches the kitchen skills every hunter needs to know—how to safely can, freeze, cure, and smoke the spoils of the hunt.
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