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Book Review: Maximizing Your Mini Farm

>7 June 2012
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There’s a new book on the shelves that I think you guys will really enjoy. It’s called Maximizing Your Mini Farm: Self-Sufficiency on 1/4 Acre, by Brett L. Markham.

This book shares all kinds of tricks to get the most out of your space. There are chapters covering every detail of the whats and hows of your common garden veggies and herbs, recipes for using your harvest, and advice on garden tools and useful planting techniques. There is even a chapter on how to make wine, vinegar, cheese, and other food self-sufficiency tips!

And you all know what a sucker I am for glossy, full color photos. This book is loaded with them! Beautiful, brilliant photos. Love.

Oh! And you’ll never guess what else I found within the pages of this book. A section on my new favorite edible weed, Purslane! I loved this so much. I’m sure they wouldn’t mind me sharing an excerpt with you.

“Though purslane is often considered a weed, I grow it every year in my garden… If you are eating a diet free of starches that are used as thickeners keep in mind that purslane has mucilaginous properties similar to okra that make it a good thickener for soups, stews, and gravies. Blanch it, dehydrate it, and then turn it into a powder in your blender. Use the powder as a thickener in place of corn starch or flour.” p69, Maximizing Your Mini Farm

Isn’t that awesome advice? I love learning this kind of non-traditional stuff.

I can honestly say that this is one of my new favorite books. Another example of why I love this book- not only does it tell you how to grow and harvest mustard, but there’s a recipe for how to make a homemade Dijon Style Mustard from your plants!! That’s what I’m talking about people- REALLY useful stuff.

Skyhorse publishing sent me this book to review, but you can buy your copy from their website HERE for $16.95, or Amazon has it on sale right now for $11.53 (use those Swagbucks to get it for free!!)

Easy to read, useful information, gorgeous photos, homemade recipes… Maximizing Your Mini Farm has everything you need to get started with your most productive garden yet!


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  • Stephanie said:

    I bought this book almost a year ago, and agree it is a great one:)

  • Ashlee said:

    OOOOO. I need this. I live on half an acre! Thanks for the info!

  • Susan C. said:

    I just got one of these canners. I canned chicken vegi soup and it is the only thing I have tried. My question to you is this. After having a vegi based stew or soup in this canner for an hour and a half, don’t the vegis come out mushy? I don’t understand how you can cook something under pressure for so long and not get mush?

  • Kendra at New Life On A Homestead (author) said:

    Susan C.

    I’ve never had veggies to become mushy from canning. Not sure why or how… that’s just my experience ;) Congrats on your new canner and learning a new skill!!! You should be proud ;)

  • Dani said:

    Ooh, purslane! I discovered how delightful this was in salads last summer, and so cultivated some in a pot this year! Good to have other uses, because the stuff grows like a weed! ;-)

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