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Chelsea Green Blog

Joan’s Roasted What’s-In-The-Garden

Food writer Alexandra Zissu shared this fun “non-recipe” recently. Since we’re approaching the food-oriented winter holidays, and you’re likely to have some root vegetables in the yet-unfrozen ground, we thought we’d share it afresh.

Joan Gussow is the author of This Organic Life: Confessions of a Suburban Homesteader and last year’s Growing Older: A Chronicle of Death, Life, and Vegetables. She’s long been a vocal and visible advocate for local foods and growing your own vegetables. Even Michael Pollan (quite possibly the Oprah of sustainable eating) famously quipped, “Once in a while, when I have an original thought, I look around and realize Joan said it first.”

We feel the same way, Michael.

Joan Gussow’s Roasted What’s-In-The-Garden This isn’t really a recipe–which makes it the perfect recipe. It’s seasonal and doesn’t call for anything that isn’t growing in the same region (Gussow’s yard!) at the same time. Plus it gives wonderful insight into the mind-set of a deeply green thinker. “I tend to make things that are related to what I have. I save recipes when they come along, but I don’t make as much use of cookbooks as I might. They have an assortment of things I might not have. If I were thinking about dinner during the day, I am thinking of the fridge: What’s in it should I use up? What’s in the garden I should use up? I’m aware of what I have at a given time. I had my first Burbank russets this year that were big. I love to dig potatoes. It’s a pleasure, like finding gold in the earth–a wonderful bucketful of potatoes comes out of the ground. I rolled them in oil and stuck them in the hot oven. Then I thought, I’m not going to waste that oven heat.” She remembered that a friend had done a potato-and-green-beans thing, and called her to find out how to proceed. She wound up roasting potatoes, green beans, and Jimmy Nardello peppers on separate sheets in the oven for about a half hour. “It wasn’t a meal,” she says. “It was potatoes and green beans and peppers on a plate. And it was delicious.”


Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More

Two Recipes: Blossom Butter; Herb Garden Butter

We’re always looking for ways to put our summer garden blossoms and herbs to good use in the kitchen. These two recipes offer simple ways to use edible flowers and herbs that you can pick right in your backyard.These recipes are from The Occidental Arts and Ecology Cookbook, the 2016 IACP Cookbook Awards WINNER!  (“Food […] Read More

Sandor Katz Keeps the Revolution Alive with a Revised Edition of Wild Fermentation

Sandor Ellix Katz returns to the iconic book that started the fermentation revolution, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world.  This self-described fermentation revivalist is perhaps best known simply as Sandorkraut (see the fun image below), which describes his joyful and demystifying approach to making and eating fermented foods, […] Read More
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