Grow. Food. Anywhere.: The New Guide to Small-Space Gardening
Mat Pember
(Author)
Dillon Seitchik-Reardon
(Author)
Description
Grow. Food. Anywhere. is the must-have guide for anyone who has ever had a desire to grow their own food. Authors Mat and Dillon, of the Little Veggie Patch Co. provide a comprehensive and authoritative guide to gardening in any space, all in their own unique and entertaining style. Whether you''ve got a balcony, a tiny courtyard, or a patch of reclaimed dirt in a shared neighbourhood space, this book offers inspiration - and instruction - for growing good things to eat. The book has three sections: What plants need; an A-Z of Veggies; and an A-Z of Pests. These chapters cover everything from: why soil matters; composting; how to make a wicking garden; how to select the right growing style; what to plant and when; harvesting; troubleshooting; pruning; and more. Grow. Food. Anywhere. is presented with a combination of photographs, illustrations, and a playful, engaging design that very much mirrors the refreshing no-nonsense approach of the book''s two accomplished and articulate young authors, and their thriving gardening business.Product Details
Price
$29.99
$27.89
Publisher
Hardie Grant Books
Publish Date
April 03, 2018
Pages
272
Dimensions
8.6 X 10.7 X 1.1 inches | 2.4 pounds
Language
English
Type
Paperback
EAN/UPC
9781743793770
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About the Author
American born, New Mexico-raised Dillon Seitchik-Reardon has a background in environmental science. Together with Mat, he has built up a formidable gardening business and are co-authors on their previous book, DIY Garden Projects. Mat Pember is Australia''s best-selling gardening author. He created the Little Veggie Patch Co in 2008, setting up a fabulous pop-up patch on the rooftop car park of Melbourne''s Federation Square in the city that later became permanent. With a background in marketing, the winning combination of Mat''s knowledge and entertaining, accessible approach make him the go-to for all matters food and gardening. He has a growing following, and a monthly column in the highly regarded restaurant magazine Gourmet Traveller.
