Forty-eight years ago my husband and I took a class in organic gardening and rented a plot in the seminary garden. We grew tomatoes and zucchinis and green beans and leaf lettuce and radishes and more, watering the garden from a creek nearby and mulching it with newspaper. I canned quarts of tomatoes and green beans for the winter.
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| clearing out the garden plot in spring 1973 |
Now we are in retirement and gardening again. Only one parsonage in the intervening years provided us with a garden plot; for a few years we had the best broccoli I ever ate!
We have a small suburban yard. There is an herb garden and two raised planters for spinach, chard, and leaf lettuce. We have huge tubs for tomatoes.
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| basil in my herb garden |
But I want to expand my garden and I wanted new ideas. I hoped that Zero Waste Gardening would give them to me.
'Zero waste' is about sustainability, the awareness that resources are finite. Making use of everything we grow, and using the whole plant, is the focus of this book.
The presentation is very attractive with full pages with color illustrations. The contents are divided into Space (including preparation of the ground, manure, inter-planting, under-sowing, space, yield); Taste (recipes, using all the plant, food preservation, storage); and Waste (sowing and harvesting, reducing energy, water); and information on the garden plants.
The garden plants include the stock choices but also more unusual crops. Information on plants include when to sow, plant, and harvest; yield per plant; how to pick; growing tips; zero waste tips; and how to use.
There is a page on gardening tools needed and how to keep them sharp. And a full index and glossary.
I learned to use the leaves of root vegetables as food and that some seeds are also edible. I did not know that we can eat the roots of Swiss Chard. But we do eat the stems, which we cook and serve in a white sauce on toast with a sprinkle of Parmesan cheese.
I especially liked the idea of not disturbing the soil but adding mulch to disintegrate over winter, providing soil for planting.
There are numerous ways we can participate in zero waste. For several years we have shopped with a delivery service that distributes 'imperfect' vegetables and fruits. They are too big or too small or have blemishes or are in oversupply or being phased out.
Microgreens are all the rage now. The raised planter beds need to be thinned out, and I plan on keeping the baby plants for eating.
We save zinnia seeds. I dry herbs. We freeze leftover veggies for soups, and dice up and freeze vegetables on the verge of going bad.
I always thought of these habits as being economically and environmentally friendly. Now I know, they are zero waste habits!
I received a free egalley from the publisher through NetGalley. My review is fair and unbiased.
Zero Waste Gardening: Maximize space and taste with minimal waste
by Ben Raskin
Quarto Publishing Group – White Lion
Pub Date June 1, 2021
ISBN: 9780711262331
PRICE $18.00 (USD)
from the publisher
Zero-Waste Gardening is your essential go-to guide to growing your own food for maximum taste and minimum waste.Organic gardening expert, Ben Raskin, shares over 60 unique planning-for-yield guides for key crops. Work out how to make the most of the green space you have got, what to grow easily in it, and how much you will harvest seasonally for zero waste.Learn about the roots of organic gardening, and unearth how to plant waste-free for any size plot, from balcony containers to 5-metre-square yards. Peppered with root-to-stalk cooking techniques, and edibility tips including which crops you can eat straight away, this is a plot-to-plate handbook for everyone with a green-thumb.Perfect for new and experienced growers, zero-food waste followers, city gardeners, and the ecologically minded, this is the only gardening book you will ever need!
