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Pick A Peck of Pickling Books — It’s National Pickled Pepper Month!

October is National Pickled Pepper Month!

If you put up some of your peppers this summer, they should be ready to open right about now. Peppers aren’t the only produce you can pickle, of course. Preserving veggies in an acidic environment is one of the oldest and most reliable ways to keep the bounty of your growing season fresh and tasty through the winter.

Chelsea Green has seen a huge response this year to our new book The Art of Fermentation, but we have been publishing books on simple, healthful methods of preserving food for decades.

Enjoy your pickles, and enjoy our tasty selection of pickling, preserving, and pepper books! The books below are on sale for 25% off until October 12.

Chasing Chiles cover image
Reg. Price: $17.95
Sale Price: $13.46
Chasing Chiles: Hot Spots Along the Pepper Trail Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper—from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role. Over a year-long journey, three pepper-loving gastronauts—an agroecologist, a chef, and an ethnobotanist—set out to find the real stories of America’s rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good. .
Preserving Food cover image
Reg. Price: $25.00
Sale Price: $18.75
Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world. Typical books about preserving garden produce nearly always assume that modern kitchen gardeners will boil or freeze their vegetables and fruits. Yet here is 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. .
Glorious Glut cover image
Reg. Price: $24.95
Sale Price: $18.71
Making the Most of Your Glorious Glut: Cooking, Storing, Freezing, Drying & Preserving Your Garden Produce Making the most of your Glorious Glut is the answer to the perennial problem of an over-abundance of wonderful fruit and vegetables. From cucumbers to spinach, tomatoes to runner beans or blackcurrants to plums, most gardeners will recognize the sinking feeling that creeps over you when you realize you have had such a good harvest that you cannot actually face picking, cooking or eating any more. Even if you haven’t grown them yourself, it is easy to end up with too many fruits or vegetables after just one visit to the local pick-your-own center or a trip to a country hedgerow. .
Reg. Price: $34.95
Sale Price: $26.21
Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm The minute Didi Emmons, a chef from Boston, met Eva Sommaripa—a near legendary farmer whose 200-plus uncommon herbs, greens, and edible “weeds” grace the menus of many famous restaurants in the Northeast—something amazing happened. 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 follows a year at Eva’s Garden through the seasons. It showcases Emmons’s creative talents, featuring herbs (African basil, calaminth, lovage) and wild foods (autumn olives, wild roses, Japanese knotweed). The author provides growing or foraging information for each of the forty-six uncommon garden plants profiled, as well as details on prepping, storing, preserving, and health benefits. The wide-ranging recipes reflect the shifting seasonal harvest and are easy to follow, but best of all, Emmons shows us how these herbs, greens, and wild foods improve and transform the flavors in our food. . .


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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