Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants by Stefani Bittner + Alethea Harampolis, Ten Speed Press, 2017.
A beautifully photographed, gift-worthy guide to growing, harvesting, and utilizing 47 unexpected garden plants to make organic pantry staples, fragrances, floral arrangements, beverages, beauty products, gifts & more. Every garden can produce a bountiful harvest! This practical, inspirational, and seasonal guide will help make any garden more productive and enjoyable with a variety of projects using surprising and often common garden plants, some of which may already be growing in your backyard.
Early Mid Late Season Harvest Index + Plants/ Produce Pages.
Discover the surprising usefulness of petals and leaves, roots, seeds, and fruit: turn Tumeric Root into a natural dye and Calamintha into lip balm. Make Anise Hyssop into a refreshing iced tea and turn Apricots into a facial mask. Crabapple branches can be used to create stunning floral arrangements, Oregano flowers to infuse vinegar, and edible Chrysanthemum to liven up a salad. With the remarkable, multi-purpose plants in Harvest, there is always something for gardeners to harvest from one growing season to the next.
Oregano Flower Infused Vinegar + Fruit/Herb Wreath Pages.
Floral Arrangement + Lavender Mint Tea + Rose Water Pages.
Sage Garland +Calendula Infused Essential Oil Pages.
Spring Project Lilac Flower Cream Recipe Page.
An ancient French technique, enfleurage is the process of extracting a flower’s perfume into odorless vegetable fat. The process used here is a simple method that will capture the fragrance of Spring in a jar. Use cream directly on your skin or to flavor sweet dishes. It is best to use the Lilac’s tiny blooms straight from the shrub, picking them in the morning when they are the most fragrant.
Ingredients & Directions:
- 32 ounces extra-virgin coconut oil
- 10 cups lilac blooms picked from the heads in 2 cup increments as needed
- Pick 2 cups of lilac blooms. Place the coconut oil in a small saucepan and melt over low heat until it is completely liquefied. Pour the liquid into a 10 by 10-inch casserole dish and allow it to harden. After the oil has hardened, score it with a butter knife. This will help the scent of the flowers penetrate it more deeply. Layer the tiny lilac blooms onto the oil, covering it with 2 inches of blooms. Place a second 10 by 10-inch casserole dish upside down atop of the first one. Use electrical tape to seal the two dish edges tightly, and place the dishes in a dark area.
- After 48 hours, remove the tape seal and discard the spent blooms. Pick another 2 cups of lilacs, add another 2 inches of flower blooms to the oil, and seal again for another 48 hours. Repeat this process three more times, for a total of five cycles with fresh blooms each time.
- Scrape up the oil from the casserole dish, place it into two 16-ounce jars, and seal the lids. Store in a cool, dark place; will keep for up to 3 years.
Homestead Design Collective + Their Previous Books.
Stefani Bittner and Alethea Harampolis are the owners of Homestead Design Collective, a San Francisco landscape design firm focused on creating beautiful gardens that provide harvest. Homestead provides design and full-service organic maintenance, harvesting, bee keeping, floristry + composting services. Stefani is the co-author of The Beautiful Edible Garden: Design A Stylish Outdoor Space Using Vegetables, Fruits, and Herbs (Ten Speed Press, 2013) and Alethea is the co-author of the best-selling books, The Flower Recipe Book + The Wreath Recipe Book: Year-Round Wreaths, Swags, and Other Decorations to Make with Seasonal Branches (Artisan 2013 + 2014). Stefani and Alethea’s work has been featured in San Francisco Chronicle, Sunset Magazine, C Magazine, Los Angeles Times, NY Times, Martha Stewart Living, Better Homes and Gardens + Gardenista.