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Tired of genetically modified food Every day, Americans are moving more toward eating natural, locally grown food that is free of pesticides and preservatives—and there is no better way to ensure this than to grow it yourself. Anyone can start a garden, whether in a backyard or on a city rooftop; but what they need to truly succeed is The Heirloom Life Gardener, a comprehensive guide to cultivating heirloom vegetables. In this invaluable resource, Jere and Emilee Gettle, cofounders of the Baker Creek Heirloom Seed Company, offer a wealth of knowledge to every kind of gardener—experienced pros and novices alike. In his friendly voice, complemented by gorgeous photographs, Jere gives planting, growing, harvesting, and seed saving tips. In addition, an extensive A to Z Growing Guide includes amazing heirloom varieties that many people have never even seen. From seed collecting to the history of seed varieties and name origins, Jere takes you far beyond the heirloom tomato. This is the first book of its kind that is not only a guide to growing beautiful and delicious vegetables, but also a way to join the movement of people who long for real food and a truer way of living.
Praise for the Gettles and The Heirloom Life Gardener “These are the people on the cutting edge of the food culture.” —O, The Oprah Magazine “As an avid gardener, I always enjoy perusing The Baker Creek Seed Company’s catalogue, and have had great success growing the excellent rare seeds I order from it. Now Baker Creek’s Jere and Emilee Gettle have written a book that is sure to inspire, educate, and inform new gardeners eager to cultivate their understanding of heirloom seeds, the land, and the sustainable good foods we derive from it.” —Martha Stewart “. . . the Indiana Jones of seeds . . .” —The New York Times Magazine “Whether you live in a city high-rise with a tiny deck, or in a rural area on farmland, Jere Gettle’s warm, evocative writing will inspire you to get outside and plant some seeds. An informative, lively read that illustrates the beauty behind cultivating and harvesting your own heirloom varieties.” —Melissa Clark, writer, New York Times Dining section; author of In the Kitchen with a Good Appetite and Cook This Now
