Chelsea Green Publishing

Chelsea Green Blog

National Pickle Month is Off to a Sour Start

…And for this holiday, that’s a good thing!

July is the perfect time to celebrate pickles. Their tangy zing and refreshing crunch go great with steamy evenings out by the grill, or as a garnish to a dish of cold quinoa and veggies when it’s too hot to cook. If you’re a gardener you might be drowning in cucumbers or green beans by now too, and pickling is one of the best ways to preserve the beauty and nutrition of the growing season on into the winter.

This week we’re putting our very best books on pickles and other zesty, fermented methods of preserving fresh vegetables on sale, and we’ll be sharing pickle recipes for the rest of the month too. Join our Facebook community to be the first to know when we spill the dilly bean tips and kimchi checklists!

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz, Foreword by Michael Pollan Simply put, the most comprehensive guide to do-it-yourself home fermentation ever published. Required reading for any aspiring prince or princess of pickles.
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz The first cookbook to widely explore the culinary magic of fermentation, this book offers simple, step-by-step instructions for a range of foods from sour pickles to yogurt to beer.
Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by The Gardeners and Farmers of Terre Vivante A book that goes back to the future — celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.
Making the Most of Your Glorious Glut: Cooking, Storing, Freezing, Drying & Preserving Your Garden Produce by Jackie Sherman What do you do when life gives you bushels of beans? Pickle them, of course! Recipes for using fresh produce in new and exciting ways, plus how to pickle, preserve, dry, bottle and juice all your surplus fruit and vegetables so that they can be enjoyed throughout the year.
Books on sale for 25% off until July 16.


Q&A with Pascal Baudar: The New Wildcrafted Cuisine

A Q&A with Pascal Baudar, author of The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir Go foraging with master forager Pascal Baudar this Spring! The School of the New American Farmstead at Sterling College presents a 2-week intensive course on Foraging and Wildcrafting. Learn to identify, process, preserve, cook, and EAT the […] Read More

RECIPE: Grilled Nopalitos for Cinco de Mayo

From The Occidental Arts and Ecology Center Cookbook Native to Mexico and prevalent throughout the Southwest and California, the prickly pear or nopal cactus, Opuntia ficus-indica, is a stunning drought-hearty landscaping plant, natural barbed-wire fence, and a source of nutritious food – both pads and fruit are edible. Inside the prickly pads lies a cooling, […] Read More

Ask the Experts: Submit Your Permaculture Questions Now

Attention all growers, food-lovers, and green-living enthusiasts, we are once again celebrating Permaculture Month by putting our pioneering permaculture authors to work for you.Chelsea Green is proud to publish and distribute some of the most recognized, and award-winning, names in permaculture, and we’re making several of them available to our readers to answer any and all […] Read More

Organic Mushroom Farming and Mycoremediation – Review in Small Farm Canada Magazine

This review was originally published in Small Farm Canada, Volume 12, Issue 5, September/October 2015If you could have only one book on mushroom production…Review by Janet WallaceTradd Cotter‘s book, Organic Mushroom Farming and Mycoremediation, is a masterpiece. I have long been interested in growing mushrooms and have read several books on the topic. This book, […] Read More

Hands-On Learning: School of The New American Farmstead

This summer, twelve of our authors (plus Chelsea Green’s own President and Publisher) will be leading hands-on intensive courses at Sterling College in Craftsbury, Vermont.These workshops, classes, and certifications will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.Engage your SensesThe hands-on courses will […] Read More
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