Martin Crawford has 35 years of experience growing and cooking perennial foods. He is an established author and his books include Creating a Forest Garden and How to Grow Perennial Vegetables.Fran Welch heads up the processing and preservation of food at the Agroforestry Research Trust, where the team experiments with ways to get perennials onto people's plates. From tipples to pickles, she is passionate about releasing the delicious potential of these climate friendly crops.

• IntroductionSkillsProcessing FruitsInteresting FruitsHarvesting and StoragePre-processingDeseeding and PulpJuicingProcessing NutsDrying and Storing Oily NutsProcessing Starchy NutsShelling (including sweet chestnuts)Pellicle RemovalNut FloursOil PressingMaking Nut ButtersVinegarsApple Cider VinegarFlavoured VinegarsChutneys, Pickles and OilsChutneysPicklesFlavoured OilsDrying Leaves and FruitsDrying LeavesDrying FruitsFruit LeathersDrying Perennial VegetablesJams, Jellies and Fruit CheesesJamsJelliesFruit CheesesFreezingWhy Blanch First?Containers and Tray-FreezingFreezing FruitsSalt FermentsLacto-FermentingKombuchaMaking KombuchaShrubs and SwitchelsIngredients UsedAlcohol InfusionsMaking infusionsMaking sweet liqueursInfusing Whole FruitsRecipesLight DishesMain DishesSweet TreatsCelebration DishesCondiments (to include Chutneys, Jams, Oils and Sauces)DrinksReferencesAcknowledgementsIndex

Martin Crawford has 35 years of experience growing and cooking perennial foods. He is an established author and his books include Creating a Forest Garden and How to Grow Perennial Vegetables.Fran Welch heads up the processing and preservation of food at the Agroforestry Research Trust, where the team experiments with ways to get perennials onto people's plates. From tipples to pickles, she is passionate about releasing the delicious potential of these climate friendly crops.

• IntroductionSkillsProcessing FruitsInteresting FruitsHarvesting and StoragePre-processingDeseeding and PulpJuicingProcessing NutsDrying and Storing Oily NutsProcessing Starchy NutsShelling (including sweet chestnuts)Pellicle RemovalNut FloursOil PressingMaking Nut ButtersVinegarsApple Cider VinegarFlavoured VinegarsChutneys, Pickles and OilsChutneysPicklesFlavoured OilsDrying Leaves and FruitsDrying LeavesDrying FruitsFruit LeathersDrying Perennial VegetablesJams, Jellies and Fruit CheesesJamsJelliesFruit CheesesFreezingWhy Blanch First?Containers and Tray-FreezingFreezing FruitsSalt FermentsLacto-FermentingKombuchaMaking KombuchaShrubs and SwitchelsIngredients UsedAlcohol InfusionsMaking infusionsMaking sweet liqueursInfusing Whole FruitsRecipesLight DishesMain DishesSweet TreatsCelebration DishesCondiments (to include Chutneys, Jams, Oils and Sauces)DrinksReferencesAcknowledgementsIndex

Martin Crawford has 35 years of experience growing and cooking perennial foods. He is an established author and his books include Creating a Forest Garden and How to Grow Perennial Vegetables.Fran Welch heads up the processing and preservation of food at the Agroforestry Research Trust, where the team experiments with ways to get perennials onto people's plates. From tipples to pickles, she is passionate about releasing the delicious potential of these climate friendly crops.

• IntroductionSkillsProcessing FruitsInteresting FruitsHarvesting and StoragePre-processingDeseeding and PulpJuicingProcessing NutsDrying and Storing Oily NutsProcessing Starchy NutsShelling (including sweet chestnuts)Pellicle RemovalNut FloursOil PressingMaking Nut ButtersVinegarsApple Cider VinegarFlavoured VinegarsChutneys, Pickles and OilsChutneysPicklesFlavoured OilsDrying Leaves and FruitsDrying LeavesDrying FruitsFruit LeathersDrying Perennial VegetablesJams, Jellies and Fruit CheesesJamsJelliesFruit CheesesFreezingWhy Blanch First?Containers and Tray-FreezingFreezing FruitsSalt FermentsLacto-FermentingKombuchaMaking KombuchaShrubs and SwitchelsIngredients UsedAlcohol InfusionsMaking infusionsMaking sweet liqueursInfusing Whole FruitsRecipesLight DishesMain DishesSweet TreatsCelebration DishesCondiments (to include Chutneys, Jams, Oils and Sauces)DrinksReferencesAcknowledgementsIndex