Genrich:Selbstversorgung im Winter

This book is produced in an environmentally friendly way, printed cradle-to-cradle, and remains unpackaged and plastic-free. For breakfast, homemade yogurt with currants and medlar, for lunch pumpkin soup topped with sprouts, and for dinner chard salad with sautéed oyster mushrooms and fresh sourdough bread: sounds good? Then you are ready for winter self-sufficiency! This offers so much more than just retrieving the last shriveled storage apples from the box. So go ahead: visit the mini mushroom cultivation in the basement or pick fresh vegetables from the garden - and treat your immune system to some oxymel with homemade apple cider vinegar beforehand.

Not really in the mood to go outside? Then stay cozy indoors and start the next fermentation party, or check on how the microgreens in the jars on the windowsill are doing. Cabbage and turnips and much more: what you can harvest in winter.

Why winter self-sufficiency, you ask? Simply because it feels good to be (more) independent from a food industry that exploits people and nature - and because it keeps so many flavor options open for you! Here’s just a small selection of fruits and vegetables you can bring into your home for your self-sufficient kitchen in winter - 0.0 transport kilometers included: radicchio, lamb's lettuce, Jerusalem artichokes, sweet potatoes, rutabagas, chilies, microgreens, baby leaves, serviceberries, sea buckthorn, persimmons, pears.

Proper preparation is crucial for this - and it starts in the summer! To give you an overview of optimal sowing times, harvest windows, suitable growing conditions, ingredients, etc., the book features over 25 plant portraits with the most important information all in one place. Or you can get your vitamin dose not from the garden, but literally collect it while walking: Did you know, for example, that you can pick the buds of...