Woohoo! It’s almost here! While we await the official release date of May 14…
The Backyard Fire Cookbook is available for preorder on Amazon, Barnes & Noble, Book Depository (for non-USA readers — they offer free international shipping!), Books A Million, Indigo (for Canadian readers), or your local independent bookshop.
As the companion to my bestselling title The New Camp Cookbook, The Backyard Fire Cookbook brings your favorite outdoor cooking closer to home and right into your own backyard — or front yard, or courtyard, or wherever you can carve out a little space for a fire.
If you’re planning to grow a summer garden, you’re most likely going to grow tomatoes in it. These plump, juicy fruits are the pinnacle of every vegetable gardener’s summer harvest, but it’s not always easy to get the ultimate tomato of our dreams: firm yet ripe, sweet yet tangy, a blemish-free fruit that’s perfectly moist and warm from the sun.
I’ve grown tomatoes every which way: straight in the ground, up in a raised bed, arranged in containers, even indoors for a short spell. I’ve tried almost every trick in the book — both science-based and those rooted in folk wisdom — to improve my harvest each time.
What I’ve found is that there aren’t really any “tricks” to achieving an abundant crop, only a series of well-timed steps that will give you great tomatoes. Every time.
Perhaps the sweetest moment of an author’s life (aside from the second we hit “send” upon completion of our manuscript) is the day the very first copy of our book arrives. And that day, my friends, has come.
Though The Backyard Fire Cookbook officially releases on May 14, 2019, we (the publisher and I) have received our initial copies to read through, hold tight, and squeal over. (The latter being mostly me, that is.)
It’s surreal to see a project of this magnitude come to life in the form of a neatly bound hardcover, and while I had visions of how the book might turn out, I’m blown away by how utterly good it is now that I have it in my hands!
The printer, editors, and design team did a killer job, and the images that Will captured in our backyard and kitchen last summer are incredible. The bold cover, square shape, and smooth, matte pages give the book a modern, artistic feel that I’m really loving.
I am so excited for you to see it, and I hope you’ll preorder a copy (via Amazon, Barnes & Noble, Book Depository, Books A Million, Indigo, or your favorite independent bookseller) so you’ll have it in time for your summer barbecues!
I’m often asked by my readers, “Are preorders really that important?” or “Doesn’t your publisher do all the work of promoting the book?” And my responses to those questions are, “Yes! Yes!” and “To a certain extent.”
In my very first year of gardening, I did what any ambitious beginner would do in a brand-new garden: I bought a bunch of seeds that looked good, threw them in the ground, and hoped at least a few of them would come up.
Some seeds did come up, but many others either took their sweet time germinating (laying dormant for weeks until I’d forgotten about them) or never sprouted at all, becoming a free buffet for a passing bird or slug.
It took several seasons of trial and error before I mastered the tricks of seed starting, learned which varieties grew best in my climate, and figured out when to plant them for a productive harvest.
Ironically, it took much less time than that to realize that patience — a somewhat necessary trait for a gardener — was not one of my strong suits, and after a winter of minimal sun and slow-growing crops, I wanted near-instant gratification in the garden come spring. I didn’t want to wait alllll season long for my first harvest, I didn’t want to coddle seedlings or worry whether I was doing it “right.” Yet, I really loved growing my own food from seed.
In short, I just wanted it to be easy. Fun, fast, and easy.
It didn’t seem so long ago that I shared the making of the cover for my third book, The Backyard Fire Cookbook: Get Outside and Master Ember Roasting, Charcoal Grilling, Cast-Iron Cooking, and Live-Fire Feasting (which we shot last summer), but here we are, just a month away from release!
May 14, 2019, is the official release date for the book, but initial copies have already been delivered to the publisher and my own FIRST COPY arrived this week!
Will (my photographer and in-house taste tester) and I have been gleefully poring over its pages the last couple days, and I can’t wait to share a video preview with you soon.
Preorders are available on Amazon, Barnes & Noble, Book Depository (for non-USA readers — they offer free international shipping!), Books A Million, Indigo (for Canadian readers), or your local independent bookshop.
It’s 50°F and sunny in Central Oregon, and while that may still sound cold to our southern neighbors, we’re really enjoying our false spring. (This weather meme, which circulates throughout the year in our region, makes me laugh every time.)
What’s the secret to growing a healthy, vigorous plant this season?
Hint: It doesn’t start with what you see above ground.
Root depth is a topic that isn’t often considered when we think about growing in containers, building raised beds, or planning an irrigation system for our garden. But knowing how deep the roots of your plants reach is one of the most important pieces of the puzzle, especially if you’re working with limited space.
We tend to visualize our plants growing up or out, but before we transplant that first seedling, we need to know how deep they’ll go beneath the surface as well.
Exactly as the title says — this is an easy and foolproof guide to starting seeds indoors.
Whether you have a dedicated vegetable bed in your backyard, or a cluster of containers on your patio, it all starts out the same way.
Growing seedlings indoors is ideal if you want to get a head start on the season, or if the weather is still too hot or too cold to put anything in the ground.
This simple step-by-step will take you from seed to seedling with a minimum of fuss. Just the stuff you need to know, and none that you don’t. (But if you’re the really-need-to-know type, I’ve added footnotes at the end to explain why you’re doing what you’re doing.)
I remember the first time I bought seeds for my garden. They were tomatoes, and the packet read “75 days to maturity.”
Great! I thought. If I start them in March, I’ll be picking tomatoes by May.
So imagine my confusion when the first tomatoes weren’t ready for harvest until the end of June — and this was in a Southern California garden that received ample warmth and sunshine.
It had me looking more closely at other dates of maturity on my seed packets: 80 days for melons, 65 days for cucumbers, 90 days for sweet peppers, 100 days for winter squash. Sometimes the numbers were off by several weeks, and sometimes they were right on point (give or take a few days).
Why the discrepancies? And why did it seem like most major seed suppliers printed the “wrong” figures on their packets?
There is no simple answer to the mystery that is “days to maturity” or “days to harvest,” common terms that are used interchangeably in the gardening world.
If you’ve been puzzled by this very thing, here’s what you need to know about those numbers.
Pink peppercorns are often thought of as a gourmet spice, packaged in small, expensive jars and called for in fancy cookbooks.
But in Southern California and other parts of the country, bucketfuls of the vibrant berries litter the ground all fall and winter, sometimes considered a nuisance by the gardener who has to rake them all up.
It almost seems like a food crime to let heaps of peppercorns lay forgotten when just a few miles away, they command upwards of $10 an ounce at specialty spice shops — and here in a suburban backyard, they’re free for the taking.