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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.


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 […] 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

The Occidental Arts and Ecology Center Cookbook Wins IACP Award

Chelsea Green is thrilled to have received the Food Matters Award for The Occidental Arts & Ecology Center Cookbook, by the OAEC Collective and Olivia Rathbone.The International Association of Culinary Professionals announced its 2016 IACP Award winners on April 3 during a ceremony in Los Angeles.The awards recognize the best food writing of the year, […] Read More

Recipe: Pascal Baudar’s Basic Wild Kimchi

Experiment with what you have, anything from the mustard family will work extremely well. Read More

10 Books to Curl Up With This Winter

William Wordsworth was right when he said, “Nature never did betray the heart that loved her.” Nevertheless, the cold, dark days of winter can still get the best of even Nature’s most tenderhearted admirer. What’s one to do? We here at Chelsea Green have concocted the perfect cabin fever remedy with our suggested winter reading […] Read More
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