The Preserving Garden : Bottle, pickle, ferment and cook homegrown food all year round Art Supply and researchers have moved from

and researchers have moved from “institutional critique” to “infrastructural critique

she shows how to make great vegan food at home for all kinds of occasions

unsettling

Published December 2013

Entitled Passage

The Preserving Garden : Bottle, pickle, ferment and cook homegrown food all year round Art Supply and researchers have moved fromThe book includes scalable, easy to follow recipes and techniques for chutneys, relishes, jams, jellies, marmalades, bottling and drying. Make the most of your home grown produce throughout the year by pureeing tomatoes for sauces, fermenting your cabbage for sauerkraut, drying your cherries to use in muffins and much more. When you are using fruit or vegetables grown in your own yard or allotment (or simply in pots) you are reducing food miles,