September’s Blue Plate Special: Cooking from the Harvest







Wish your summer didn’t have to end? Our September Blue Plate special is all about gearing up for the seasons ahead with ebooks that teach you how to preserve the season’s bounty. Best of all, they’re just $2.99 each through the month of September. 


The Pickled Pantry by Andrea Chesman

There’s more to pickling than just, well, pickles! Though half-sours, dills, and bread-and-butters are given their fair shake, this pantry also includes delicious ideas for pickling everything from carrots to rhubarb and from cabbage to pineapple. Among its 150 recipes are single-jar servings, big-harvest ideas, and freezer and refrigerator variations.

You can buy The Pickled Pantry at Amazon, Barnes & NobleAppleIndieBoundGoogleSony, and Kobo.


Put ‘Em Up by Sherri Brooks Vinton

Eat local all year long with this modern bible of food-preserving techniques. Extend the harvest by
 pickling, canning, and drying, with recipes that range from contemporary to tried-and-true. Includes jams, curds, confits, salsas, relishes, and chutneys . . . and of course, a few pickles.

You can buy Put ‘Em Up at AmazonBarnes & NobleAppleIndieBoundGoogleSony, and Kobo.


Root Cellaring by Nancy and Mike Bubel

This old-timey technique for storing fruits and veggies is making a comeback: Root cellaring is a simple, energy-saving way of using the earth’s naturally cool, stable temperature to store your perishables. No cellar or basement? No worries—a closet will do. Learn how to construct the right root cellar for your needs, and how best to use it.

You can buy Root Cellaring at AmazonBarnes & NobleAppleIndieBoundGoogleSony, and Kobo.


Recipes from the Root Cellar by Andrea Chesman

You’ve built your root cellar, and now ye shall plunder it. Here are 270 fresh ways to enjoy your vegetables in the months to come. Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes—these cold-weather treasures work so beautifully in soups, but they also shine in salads, pizzas, pies, casseroles, and more.

You can buy Recipes from the Root Cellar at AmazonBarnes & NobleAppleIndieBoundGoogleSony, and Kobo.


McGee & Stuckey’s Bountiful Container by Maggie Stuckey and Rose Marie Nichols McGee

Envious of your neighbor’s tomatoes? It’s never too early to start planning an edible garden of your own, and you don’t need an acre of farmland, or even a garden, to make it happen. Whether you’re working with a balcony or a windowsill, this acclaimed bible of container gardening will have you harvesting your own (miniature) crops come next spring and summer.

You can buy McGee & Stuckey’s Bountiful Container at AmazonBarnes & NobleAppleIndieBoundGoogleSony, and Kobo.


A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game by Wilbur F. Eastman, Jr.

Surprise! This one isn’t about the harvest. . . . With hunting season just around the corner, we’re throwing a bone (pun intended!) to all you self-sufficient carnivores out there: A back-to-basics course that teaches the kitchen skills every hunter needs to know—how to safely can, freeze, cure, and smoke the spoils of the hunt.

You can buy A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game at AmazonBarnes & NobleAppleIndieBoundGoogleSony, and Kobo.


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