Growing your own Heirloom Vegetables: Bringing CO2 down to earth
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Clive Blazey
Format: Hardback
Number of Pages: 96
This is a gardener's ecological guide to growing heirloom vegetables and also articulates related matters such as climate change, organics and the positive effects that growing any of your own food has on reducing carbon emissions. It is written by Australians for Australians. As our lives have become so hectic, we have entrusted the growing of our food to market gardens and farmers. This change has destroyed the nutritional quality of our food as food is picked un-ripe to extend the supermarket shelf-life. Fruit is now sprayed with anti-ripening chemicals and a survey found that what supermarkets euphamistically call 'Fresh Food' could be nine months old. Heirloom seeds were developed to provide food from the garden direct to the table. Fruit, vegetables and flowers were all inter-planted so that pests never have the upper hand. Vegetables are picked at peak ripeness, enhancing their flavour, nutrition and life-saving anti-oxidants.
Author: Clive Blazey
Format: Hardback
Number of Pages: 96
This is a gardener's ecological guide to growing heirloom vegetables and also articulates related matters such as climate change, organics and the positive effects that growing any of your own food has on reducing carbon emissions. It is written by Australians for Australians. As our lives have become so hectic, we have entrusted the growing of our food to market gardens and farmers. This change has destroyed the nutritional quality of our food as food is picked un-ripe to extend the supermarket shelf-life. Fruit is now sprayed with anti-ripening chemicals and a survey found that what supermarkets euphamistically call 'Fresh Food' could be nine months old. Heirloom seeds were developed to provide food from the garden direct to the table. Fruit, vegetables and flowers were all inter-planted so that pests never have the upper hand. Vegetables are picked at peak ripeness, enhancing their flavour, nutrition and life-saving anti-oxidants.
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Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Clive Blazey
Format: Hardback
Number of Pages: 96
This is a gardener's ecological guide to growing heirloom vegetables and also articulates related matters such as climate change, organics and the positive effects that growing any of your own food has on reducing carbon emissions. It is written by Australians for Australians. As our lives have become so hectic, we have entrusted the growing of our food to market gardens and farmers. This change has destroyed the nutritional quality of our food as food is picked un-ripe to extend the supermarket shelf-life. Fruit is now sprayed with anti-ripening chemicals and a survey found that what supermarkets euphamistically call 'Fresh Food' could be nine months old. Heirloom seeds were developed to provide food from the garden direct to the table. Fruit, vegetables and flowers were all inter-planted so that pests never have the upper hand. Vegetables are picked at peak ripeness, enhancing their flavour, nutrition and life-saving anti-oxidants.
Author: Clive Blazey
Format: Hardback
Number of Pages: 96
This is a gardener's ecological guide to growing heirloom vegetables and also articulates related matters such as climate change, organics and the positive effects that growing any of your own food has on reducing carbon emissions. It is written by Australians for Australians. As our lives have become so hectic, we have entrusted the growing of our food to market gardens and farmers. This change has destroyed the nutritional quality of our food as food is picked un-ripe to extend the supermarket shelf-life. Fruit is now sprayed with anti-ripening chemicals and a survey found that what supermarkets euphamistically call 'Fresh Food' could be nine months old. Heirloom seeds were developed to provide food from the garden direct to the table. Fruit, vegetables and flowers were all inter-planted so that pests never have the upper hand. Vegetables are picked at peak ripeness, enhancing their flavour, nutrition and life-saving anti-oxidants.