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Piquant, Pungent, Puckery…Perfect! Celebrate National Pickle Day

November 14th is National Pickle Day, and to help you celebrate we’ve put a selection of books on sale full of pickling and preserving recipes that range from simple, dill-scented cucumber pickles to funky, lacto-fermented salsa, and much more.

Pickling is an ancient method of preserving fresh food — especially vegetables. Salts draw out moisture and encourage bacteria that turn things tangy instead of terrible.

Your growing season is probably over by now (except for you lucky warm-climate readers whom we here in Vermont have already started to envy, and will not stop until mud season dries up next May!) but if you put up some pickles this summer they’re probably perfect by now.

So pop open a mason jar of dilly beans or a can of corn relish and peruse our pick of pickling books! All of the books below will be on sale until November 20.
Reg. Price: $39.95 Sale Price: $25.97
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World Sandor Ellix Katz has been called many things, fermentation guru, “Sandorkraut”, cultural revivalist — and Prince of Pickles. The Art of Fermentation, Sandor Katz’s encyclopedic and inspiring guide to all things tangy and alive, will teach you everything you need to know about pickles and other ferments. If you live in Portland, Oregon, head down to Powell’s tomorrow to meet the prince in person! More information on this National Pickle Day event, here. .
Preserving Food
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. .
WF cover image
Reg. Price: $34.95 Sale Price: $22.72
Wild Flavors: One Chef’s Transformative Year Cooking from Eva’s Farm Is the produce aisle seeming a little too tame lately? Mass-produced tomatoes with no flavor, kale greens tough from spending days in a truck, the same old broccoli again and again. Wild Flavors delivers exactly what its title promises. Chef Didi Emmons spent a year visiting Eva Sommaripa’s farm, which provides fresh greens, herbs — and vegetables commonly known as weeds — to Boston restaurants. Calaminth, purslane, arugula flowers? Pure, yummy magic. .
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. . (Photo Credit: Steve Adams, via Julia Usher)


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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