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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.”

A Thanksgiving Hit: Apple Pie with Cider Jelly

The Thanksgiving season means a barrage of holiday recipes that overflow your inbox and social media feeds. Some of these are new and innovative, meant to impress guests and sure to fade away from the culinary canon. However, there’s a reason that certain other recipes stand the test of time: they just work. We’ve had […] Read More..

Release Your Inner Viking With New Book on Mead

Unlock the mead brewing secrets of the ancient Norse with homesteader and fermentation enthusiast Jereme Zimmerman’s new book Make Mead Like a Viking. Whether you’re new to homebrewing or looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into an exciting new territory of wildcrafted experimentations, including more than 20 recipes to try.The fermentation […] Read More..

For a Very Viking Thanksgiving, Try Homemade Mead

The people who lived the Viking lifestyle a thousand years ago enjoyed myriad foods and beverages and throwing feasts that lasted several days to show off what they had stockpiled throughout the harvest season. Bring the Viking spirit of celebration to your Thanksgiving table this year with a traditional batch of spiced orange mead. Brew up the following recipe […] Read More..

Brew Outside the Box: Making Mushroom-Infused Beer

When thinking about drinking a nice cold beer, the flavor of mushrooms doesn’t exactly spring to mind. But for the adventurous brewer – and drinker – infusing mushrooms into brews is a great way to combine the medicinal benefits of fungi with one of the world’s most consumed beverages.The best part? You can grow mushrooms […] Read More..

Recipe: How To Make Your Own Chèvre Using Natural Ingredients

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese that practically “sits and takes care of itself”? According to David Asher, author of The Art of Natural Cheesemaking, you can.Asher is an organic farmer and goatherd, so his recipe for chèvre, or goat […] Read More..
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