by Eliot Coleman. This newly revised edition shows you how to enjoy fresh, delicious, healthful food from your home garden year 'round. Organically grown vegetables can be harvested throughout the coldest months in all climate zones with very little extra time or effort. Success depends on growing a large variety of vegetables each suited to their season, and in simple, inexpensive cold frames, unheated mobile greenhouses, and root cellars. Whether you are an experienced gardener looking for new techniques or a novice interested in a more self-sustaining lifestyle, Four-Season Harvest will be an invaluable resource. Paperback, 234 pages.

by Greene, Hertzberg, and Vaughan. This best selling book is the standard in the food preservation field. You'll find step-by-step instructions for the basics of canning fruits, vegetables and meats, as well as procedures for drying, curing, pickling, jelly making, and freezing. Paperback, 420 pages.

Natural lactic acid fermentation is one of the oldest and healthiest means of food preservation. It allows natural, beneficial bacteria to perform a fermentation process in which vegetables develop a pleasantly sour taste and remain rich in vitamins and minerals. The Harsch Fermenting Crock has a lid and gutter design that does away with the need for constant cleaning and ensures that the pot is airtight by keeping just a small amount of water in the gutter. Proper fermentation requires no air penetration, especially in the beginning of the process. The 5 liter crock comes with 2 weight stones that are designed to rest on top of the vegetables. This stoneware crock, with a lead-free glaze, is made in Germany.