Chelsea Green Publishing

Chelsea Green Blog

Now Available: Wild Flavors!

We are thrilled to announce the arrival of our newest cookbook, Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm, by Didi Emmons! One of our first reviews just came in, from the New York Journal of Books, and the author is as excited as we are. Here’s an excerpt from that review, by Sharon Hunt:
The recipes—written in a clear and easy to follow manner—are varied and interesting. Some I have made—“Mo’s Jeweled Rutabaga-Beet Soup” and “Gingered Tofu in Beet Broth”—both of which were delicious and satisfying, especially on rainy days. Other recipes are on the to-do-ASAP list, such as “Sage-Mint Pesto,” and “Local Seafood Throwdown Bouillabaisse.”There is an enthusiasm in the writing and in the telling of stories, even in the short piece on building community using an old-fashioned Rolodex. Those who refuse to give up this ancient precursor to handheld high-tech address storage devices will find this a particular delight to read…. Food brings people together, as Wild Flavors demonstrates. It is a lesson I learned early, watching my dad plant and tend his large backyard garden—with over-the-fence contributions of neighbors and friends—and seeing his pleasure in bringing his food to other tables, not just his own. My copy of Wild Flavors is already so dog-eared that the book looks like I’ve owned and used it for years. I haven’t—but I intend to.
Thank you Sharon, and thank you Didi for such a colorful, delicious, and wholesome addition to our shelves! Get yours today: Wild Flavors book page.


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 Senses The […] Read More
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