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Leeks: An Excerpt with Recipes from Wild Flavors

“Leeks are long, slim, and glamorous…Cut straight through a leek and you can see the layers of white and green rings, like concentric growth rings of a tiny sapling.” – From Wild Flavors.

Something amazing happened as soon as chef Didi Emmons, met eccentric farmer Eva Sommaripa — whose garden of uncommon herbs, greens, and edible “weeds” feeds many a famous restaurant in the Northeast. Not only did Eva’s Garden become Didi’s refuge and herb-infused Shangri-La, the two women also forged a lasting friendship that has blossomed and endured over time. Wild Flavors, a cookbook filled with unexpected ingredients and surprising delights, is the fruit of that friendship. From new twists on old favorites like dill and sage, to recipes using plants you probably pass by each day and disregard as weeds — like “invasive sorbet” made from tangy Japanesse knotweed — Wild Flavors will wake up your tastebuds and give you new inspiration for a tasty and sustainable locavore life. More than just recipes, Wild Flavors includes profiles on each plant with information about growing them, stories from Eva’s Garden, and preparation tips. Here’s a section about the lovely leek, perfect with potatoes and sumptuous in soups: Leeks – Plant Profile and Recipes from Wild Flavors


Recipe: Summer Herb Flower Vinegar

Olivia’s mom, Lola, is famous for her potato salad that seems so simple, but has a certain je ne sais quoi—the secret ingredient: chive-flower-infused vinegar. She recalls, “As a child I was enchanted by the apothecary bottles lined up on our kitchen shelves, stuffed with purple pompoms—I just knew there was magic happening inside.”This recipe […] Read More

Learn the Nutritional Secrets to Keeping Healthy Bones

Despite the millions consumers spend on calcium pills and the number of prescriptions for bone loss drugs they fill, worldwide there is an osteoporotic fracture every three seconds.Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don’t work because […] Read More

Food & Drink Sale! Save 35% on all Food & Drink books through August 1st

Here at Chelsea Green Publishing, we believe that it matters where our food comes from and how it is grown because a healthy food system is key to ensuring a resilient, sustainable, and healthy future for all of us. We’ve put ALL ourfood & drink books on sale for 35% off — but hurry it […] Read More

Recipe: Ginger-Apricot Mead

With reader interest in Sandor Ellix Katz’s Ginger Beer recipe, here’s another ginger concoction for summertime sipping: Ginger-Apricot Mead. Jereme Zimmerman, author of Make Mead Like a Viking, shares his recipe below, along with tips on sourcing local honey to make mead. When Jereme was in North Carolina earlier this year to present at the […] Read More

How-To: Foraging for Flavors to Fire Up Your Grill

If you love grilling, you are certain to know that various woods impart delicious smoky flavors to grilled meat, fish, and vegetables. In this excerpt from The New Wildcrafted Cuisine, author and self-described culinary alchemist Pascal Baudar offers foraging tips for finding the best woods and barks to add flavor to anything you toss on […] Read More
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