Chelsea Green Publishing

Chelsea Green Blog

Ten Guidelines to Successfully Storing Your Garden Produce

The following garden produce storage tip is from How to Store Your Garden Produce: The key to self-sufficiency by Piers Warren.
  1. Harvest produce for storage in its peak condition.
  2. Handle produce carefully – bruised fruit and vegetables will rot quickly.
  3. If you have to process your produce in some way before storage (e.g. the freezing of peas) do this immediately after harvesting, as enzymes can get to work very quickly and reduce the quality of the product.
  4. Some varieties store better than others – if you are growing some crops for storage, research your varieties first.
  5. Do not store near strong-smelling substances or hazardous chemicals – often a problem when storing in a garage or garden shed. Creosote-flavoured potatoes are not my favourite.
  6. Always label any stored produce with a description of contents and the date of preserving or storing.
  7. Check your stored produce regularly – remove any that is rotting to reduce the chance of it spreading.
  8. Plan what you store (and therefore grow) according to your family’s tastes. There’s little point in storing twenty pumpkins if your family is bored with eating them after two or three.
  9. The priority should always be to EAT the freshest produce while fresh, then store the excess. If you have a freezer full of year-old broccoli, you have simply grown too much broccoli.
  10. As well as storage techniques, extend your growing season, if you can, using a greenhouse, polytunnel and/or cold-frames. You will be eating fresh produce for longer, and can grow a wider range of varieties.


Why Modern Wheat Is Making Us Sick

Why is modern wheat making us sick?  That’s the question posed by author Eli Rogosa in her new book Restoring Heritage Grains.Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and ‘wheat […] Read More

Recipe: How to Make a Simple No-Knead Einkorn Bread

If, like author Eli Rogosa,  you are allergic to modern wheat, it may be time to investigate baking with einkorn.Rogosa suffered miserably from bloating, malabsorption, and indigestion for many years. No doctor could help her, but when she removed wheat from her diet, the symptoms vanished. Her vitality returned with the added bonus of pounds […] Read More

Recipe: Sandor’s Strawberry Kvass (from Wild Fermentation)

Since its publication in 2003, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health […] Read More

Recipe: Fermented Hot Sauce with Wild Greens

Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all! Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described “culinary alchemist” deeply explores the flavors of […] Read More

The Fermentation Revolution Wants You!

Michael Pollan calls him the “Johnny Appleseed of Fermentation” and he’s known far and wide as Sandorkraut. He’s also been dubbed The Prince of Pickles and a Fermentation Fetishist, but we also know him as Sandor Ellix Katz—The New York Times-bestselling and Beard Award-winning author. With the long-awaited and soon-to-be celebrated release of the updated […] Read More
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