By Carleen Madigan Home-produced food almost always begins in the vegetable garden. So, too, begins The Backyard Homestead. Planning charts and a thorough vegetable-by-vegetable growing guide are accompanied by simple techniques for canning, drying, and freezing the garden’s bounty. The plant section continues with the hows, whens, and wheres of growing fruits, herbs, and nuts. Hardworking food growers will be delighted to reward themselves with healthful herbal teas and homemade wines and cordials. Recipes and simple techniques are included for the beginning home wine maker. Part two moves from plant to animal products, beginning with an overview of chicken keeping. Readers will find charts, lists, and helpful tips for collecting, storing, and using eggs, along with advice on butchering chickens and cooking the meat. Additional chapters focus on raising larger animals, such as cows, sheep, and goats, either for their meat or for their milk. Milk producers will find plenty of information on making simple yogurt, butter, and ice cream, as well as all the basics on getting started with cheese making. Additional information on rabbits and pigs rounds out the meat-raising sections. An overview of foraging and detailed information on installing and caring for honeybees wrap up “The Backyard Homestead”. Storey’s trusted advice on gardening, cooking, brewing, cheese making, and raising animals proves once and for all that it truly is possible to eat entirely from the backyard. 17.8 x 2.5 x 22.9 cm, 368 pages.