The Urban Farmer: Growing Food for Profit on Leased and Borrowed Land

New Society Publishers
15
Free sample

Strategies and techniques for making a living with intensive food production in small spaces

There are 40 million acres of lawns in North America. In their current form, these unproductive expanses of grass represent a significant financial and environmental cost. However, viewed through a different lens, they can also be seen as a tremendous source of opportunity. Access to land is a major barrier for many people who want to enter the agricultural sector, and urban and suburban yards have huge potential for would-be farmers wanting to become part of this growing movement.

The Urban Farmer is a comprehensive, hands-on, practical manual to help you learn the techniques and business strategies you need to make a good living growing high-yield, high-value crops right in your own backyard (or someone else's). Major benefits include:

  • Low capital investment and overhead costs
  • Reduced need for expensive infrastructure
  • Easy access to markets.

Growing food in the city means that fresh crops may travel only a few blocks from field to table, making this innovative approach the next logical step in the local food movement. Based on a scalable, easily reproduced business model, The Urban Farmer is your complete guide to minimizing risk and maximizing profit by using intensive production in small leased or borrowed spaces.

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About the author

Curtis Stone is the owner/operator of Green City Acres, a commercial urban farm based in Kelowna, BC. Farming less than half an acre on a collection of urban plots, Green City Acres grows vegetables for farmers markets, restaurants and retail outlets. After five successful seasons, Curtis has demonstrated that one can grow an extraordinary amount of food in a backyard, and make a good living doing it. During his slower months, Curtis works as a public speaker, teacher, and consultant, sharing his story to inspire a new generation of farmers.

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Additional Information

Publisher
New Society Publishers
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Published on
Dec 1, 2015
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Pages
240
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ISBN
9781550926019
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Language
English
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Genres
Business & Economics / Green Business
Business & Economics / Small Business
Gardening / Techniques
Gardening / Urban
Technology & Engineering / Agriculture / Organic
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Content Protection
This content is DRM protected.
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Available on Android devices
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130 easy-to-make meals for every night of the week, from the host of FOX’s My Kitchen Rules
 
Celebrity chef Curtis Stone knows life can get busy. But as a dad, he also believes that sitting down to a home-cooked meal with family and friends is one of life’s greatest gifts. In his fifth cookbook, he offers both novice cooks and seasoned chefs mouthwatering recipes that don’t rely on fancy, hard-to-find ingredients and special equipment. And he breaks them down into seven simple categories:
 
• Motivating Mondays: Healthy meals that start the week off right—Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad; Grilled Shrimp and Rice Noodle Salad
• Time-Saving Tuesdays: Quick and easy recipes for simple meals—Steak and Green Bean Stir-Fry with Ginger and Garlic; Grilled Pork Chops and Vegetable Gratin with Caper-Parsley Vinaigrette
• One-Pot Wednesdays: Flavorful dishes with minimal cleanup—Chicken and Chorizo Paella; Rosemary Salt-Crusted Pork Loin with Roasted Shallots, Potatoes, Carrots, and Parsnips
• Thrifty Thursdays: Yummy meals on a budget—Sliders with Red Onion Marmalade and Blue Cheese; Roasted Cauliflower, Broccoli, and Pasta Bake with Cheddar
• Five-Ingredient Fridays: Fun, fast recipes to kick off the weekend—Grilled Harissa Lamb Rack with Summer Succotash; Seared Scallops and Peas with Bacon and Mint
• Dinner Party Saturdays: Extraordinary dishes to share with friends and family—Asian Crab Cakes with Mango Chutney; Mushroom Ragout on Creamy Grits
• Family Supper Sundays: Comforting, slow-simmering food for relaxing around the table—Southern Fried Chicken; Barbecued Spareribs with Apple-Bourbon Barbecue Sauce
 
And don’t forget sweet treats such as Peach and Almond Cobbler and Olive Oil Cake with Strawberry-Rhubarb Compote. Loaded with enticing photos, What’s for Dinner? will inspire you and bring confidence to your kitchen and happiness to your table.

Praise for What’s for Dinner?
 
“Designed to help make meal time easy, fun and tasty despite everyone’s hectic schedules.”—People
 
“Full of simple recipes for every busy night of the week.”—The Kansas City Star
 
“Stone delivers simple recipes, many of which can be made (start to finish) in less than 40 minutes.”—The Atlanta Journal-Constitution
 
“What could be better than having a new arsenal of Stone's recipes at your fingertips? . . . Charming for both his accent and kitchen knowledge, this man is as down to earth as they come.”—Milwaukee Journal Sentinel
 
“Curtis Stone gets it. . . . Family favorites, fresh ingredients, and simple prep—all of which is on display on every page of his beautiful book.”—Jenny Rosenstrach, author of Dinner: A Love Story
 
“A visionary and entrepreneur, he hopes to inspire individuals to ditch the drive-thru and start firing up their ovens at home. . . . A day-to-day guide packed with easy, mouthwatering recipes for every night of the week.”—Spry Living
 
“The book features a ton of delicious recipes organized by a different theme for every day of the week.”—D Magazine
Grow better not bigger with proven low-tech, human-scale, biointensive farming methods

Les Jardins de la Grelinette is a micro-farm located in Eastern Quebec, just north of the American border. Growing on just 1.5 acres, owners Jean-Martin and Maude-Helene feed more than 200 families through their thriving CSA and seasonal market stands and supply their signature mesclun salad mix to dozens of local establishments. The secret of their success is the low-tech, high-yield production methods they've developed by focusing on growing better rather than growing bigger, making their operation more lucrative and viable in the process.

The Market Gardener is a compendium of La Grelinette's proven horticultural techniques and innovative growing methods. This complete guide is packed with practical information on:

Setting-up a micro-farm by designing biologically intensive cropping systems, all with negligible capital outlay; Farming without a tractor and minimizing fossil fuel inputs through the use of the best hand tools, appropriate machinery and minimum tillage practices; Growing mixed vegetables systematically with attention to weed and pest management, crop yields, harvest periods and pricing approaches.

Inspired by the French intensive tradition of maraichage and by iconic American vegetable grower Eliot Coleman, author and farmer Jean-Martin shows by example how to start a market garden and make it both very productive and profitable. Making a living wage farming without big capital outlay or acreages may be closer than you think.

“For me, there are few things that are more relaxing than lingering at the table with good friends . . . But I know that for a lot of people, putting together a meal, especially for guests, is the opposite of relaxing . . . I’m here to tell you: It doesn’t have to be that way.”

—from the Introduction


Aussie Curtis Stone, host of TLC’s Take Home Chef, is best known for his laid-back approach to cooking. Though he’s worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he’s shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal.

In Relaxed Cooking with Curtis Stone, you’ll find everything from “First Thing in the Morning” bites and “Brunches to Blow Their Minds” to “Weekend Lunches” and “Something to Eat on the Sofa.” With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what’s in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones.

Recipes include:

• Caramelized Nectarines with Yogurt and Honey
• Crispy Tortilla with Ham, Chile, Spinach, and Fried Eggs
• Heirloom Tomato and Burrata Salad with Pepper-Crusted New York Steak
• Pan-Fried Calamari with Roasted Asparagus Salad
• Homemade Salted Caramel Popcorn
• Baby Baked Potatoes with Sour Cream and Chives
• Sticky Chicken Drumsticks
• Red Curry with Lobster and Pineapple
• Veal Cutlet Coated in an Aged Jack Cheese Crust
• Slowly Cooked Brisket with a BBQ Bourbon Sauce
• Creamy Mascarpone and Parsley Polenta
• Brownie Cupcakes

These delicious recipes and Curtis’s infectiously easygoing attitude are all it takes to end your entertaining stress and get you and your guests into a relaxing mood.
This resource is ideal for anyone working with young people in grades 9-12, whether in schools or in non-formal educational settings. Richly illustrated, it offers 50 teaching strategies that promote learning about natural systems and foster critical thinking about environmental issues, both local and global. It contains new approaches to learning, strategies for living sustainably, and numerous activities that promote interdisciplinary learning. In addition, the book provides suggestions for how best to green individual subject areas, develop integrated learning programs or replicate exemplary programs created by innovative schools and communities.

Containing contributions from over 60 educators from across North America, the book's strength lies in its diverse content. Readers learn how best to apply systems thinking, teach about controversial issues and use a step-by-step approach to creative problem-solving in environmental projects. Also provided are instructions for measuring the ecological footprint of a high school, creating an indoor 'living system' that cleans water, monitoring air quality with lichens and using green technologies to help green school campuses. Many articles and activities engage teenagers in outdoor learning and community restoration projects. Suggestions are included for connecting students with special needs to the environment around them.

Readers will find accessible background information and suggestions for many practical projects and activities. It is sure to appeal to a wide range of teachers, educators and parents seeking innovative ideas for incorporating green themes into their programs.

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