Additional information
by Alex Greenfield (Author)
Garden to Table in 30 Days shows hobby cooks how to grow the herbs, greens, and microgreens they actually use, right where they live. From a sunny windowsill to a small balcony, this beginner-friendly guide proves that fresh ingredients can be grown, harvested, and cooked in as little as one month.
Full color photographs and beautiful sketches are used troughout.
Designed for people who love cooking but have limited space, this book delivers a clear, practical system that connects growing directly to everyday cooking. In just 30 days, readers learn how to go from empty pots to fresh basil, salad greens, and microgreens ready for the plate.
Inside, readers will discover:
- How to set up a small edible garden using only a few containers and common supplies
- Clear guidance explains what grows best on balconies and windowsills
- How much light is actually needed
- How to avoid the most common beginner mistakes that cause plants to fail.
The heart of the book is a realistic 30-day planting and harvest plan designed for beginners. Week by week, readers are guided through exactly what to plant, where to place it, and when to harvest.
Because small-space growing comes with challenges, the guide includes clear troubleshooting for the most common problems. Readers learn how to identify and handle pests like aphids and spider mites, how to fix yellowing leaves, and how to avoid overwatering. Food safety is addressed clearly and responsibly.
The tone is encouraging, practical, and honest. There are no unrealistic promises or complicated techniques.
Garden to Table in 30 Days is ideal for:
- Hobby cooks who want fresher ingredients without a full garden
- Apartment dwellers and renters with balconies or windowsills
- Beginners who feel intimidated by traditional gardening books
- Readers interested in seasonal, homegrown cooking
- Gift buyers looking for a practical and inspiring food-focused book
Whether the goal is better salads, more flavorful weeknight meals, or the satisfaction of cooking with something grown at home, this book offers a clear and achievable path.
Fresh food starts closer than you think.
