Chelsea Green Publishing

Edible Perennial Gardening

Pages:176 pages
Book Art:Full-color illustrations throughout
Size: 6.75 x 9.5 inch
Publisher:Permanent Publications
Paperback: 9781856231497
Pub. Date April 25, 2014

Edible Perennial Gardening

Growing Successful Polycultures in Small Spaces

By Anni Kelsey
Foreword by Eric Toensmeier

Availability: In Stock


Available Date:
April 25, 2014


Do you dream of a low-maintenance perennial garden that is full to the brim of perennial vegetables that you don’t have to keep replanting, but have only a small space? Do you want a garden that doesn’t take much of your time and that needs little attention to control the pests and diseases that eat your crops? Do you want to grow unusual vegetable varieties? You can have all of this with Edible Perennial Gardening.

Anni Kelsey has meticulously researched the little-known subject of edible perennials and selected her favorite, tasty varieties. She explains how to source and propagate different vegetables, which plants work well together in polycultures, and what you can plant in small, shady, or semi shady beds, as well as in sunny areas. It includes:

 • Getting started and basic principles

• Permaculture, forest gardening, and natural farming

• Growing in polycultures

• How to chose suitable leafy greens, alliums, roots, tubers, and herbs

• Site selection and preparation

• Building fertility

• Low-maintenance management strategies

If you long for a forest garden but simply don’t have the space for tree crops, or want to grow a low-maintenance edible polyculture, this book will explain everything you need to know to get started on a new gardening adventure that will provide you with beauty and food for your household and save you money.


“The best books on food growing are those written with a ‘warts and all’, practical perspective. Edible Perennial Gardening is an important book to help us to understand this vital topic. This wonderful guide is a bible.”--Michael Kelly, journalist, broadcaster, author and founder of GIY (Grow it Yourself)

"Anni Kelsey has a knowledge of perennial vegetables second to none. Now all that knowledge has overflowed from her garden into this rich and rewarding book. Perennial vegetables are one field of gardening that is still relatively unknown and Anni makes a significant impact on the body of knowledge we have about them. Follow her into her garden – abundance awaits you!"--Patrick Whitefield, permaculture teacher, designer and author of The Earth Care Manual

“I love Anni’s book. She’s taken traditionally ‘big space’ ideas and approaches and brought them alive on a domestic scale, where most gardeners operate. The bigger picture of redesigning our food system with perennials at its heart underlies, yet it never gets in the way of inspiring and enabling the reader with case studies, examples, advice, and experience. A must-have for forward-thinking gardeners.”--Mark Diacono, experimental gardener, journalist and author of A Year at Otter Farm

"This is a valuable addition to the literature on growing perennial vegetables. The author’s experiences of creating and maintaining polycultures are a great guide and inspiration to this challenging aspect of edible perennial gardening.”--Martin Crawford,Director of the Agroforestry Research Trustand author of Creating a Forest Garden and How To Grow Perennial Vegetables


Anni Kelsey

Anni Kelsey graduated with a first-class degree in geography from Aberystwyth University in 1990. She has worked as a research officer for a council’s economic development department and on various urban regeneration projects. She is passionate about permaculture, forest gardening, and the Transition Movement.


Home Baked

Home Baked

By Hanne Risgaard

Recipes and techniques for baking artisan bread using organic stone-milled flour, organic yeasts, sourdoughs, and more from renowned Danish organic farm and family-owned mill, Skærtoft Mølle-literally translated as "Cut-Road Mill"-situated on Als, an idyllic island in the southeast of Denmark.

Hanne Risgaard offers recipes for unique bread and pastry that bring a Nordic approach to bread baking that feels worlds away from most conventional baking books. At Skærtoft, there is a belief in organic, small-scale-produced whole grains, traditional stone-ground milling techniques, use of wild fermented sourdough, organic yeast, and attention to terroir. Their farm produces some of the highest-quality, nutrient-rich grain available. In fact, Copenhagen's celebrated restaurant NOMA, recently accorded a "World's Best Restaurant" award, uses Skærtoft Mølle products. Indeed, the growing movement of Nordic cuisine centers on its devotion to high-quality regional produce, the creativity of the chef, and a sound awareness of the workings of nature. This set of principles also serves to guide Hanne Risgaard in Home Baked.

Risgaard offers practical information not only on the concepts and processes behind creating delicious Scandinavian breads, but also concise growing and cultivation information about the grains themselves, as well as a guide to basic equipment and kitchen set-up, ingredients, and the history of Skærtoft and their philosophy. At the beginning of each recipe there is a brief story contextualizing where the recipe comes from. Their world comes alive!

Home Baked includes detailed sections on: baking with yeast; sourdoughs; baking without a raising agent (pies, cakes, cookies, crackers); and covers grains such as wheat, spelt, barley, and rye. The breads include unique ingredients like foraged herbs and greens, such as the Cocotte with Ramsons (either put directly in the bread dough or preserved in a syrup of pearls of rye and sea buckthorn berries); as well as other interesting standouts like the Buns for Tilters (with apple and yogurt, prepared for the annual horse games), Green Knots (made with stinging nettle, in honor of the fight to save the nettle in France), Rosemary Sourdough, Elderflower Muffins, and more.Perfectly timed for the growing interest in Scandinavian, and particularly Danish, cuisine, Home Baked is a must-have for the bread lover's library.

Available in: Hardcover

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Home Baked

Hanne Risgaard, Jeffrey Hamelman, Marie-Louise Risgaard

Hardcover $39.95

Hemp Bound

Hemp Bound

By Doug Fine

The stat sheet on hemp sounds almost too good to be true: its fibers are among the planet’s strongest, its seed oil the most nutritious, and its potential as an energy source vast and untapped. Its one downside? For nearly a century, it’s been illegal to grow industrial cannabis in the United States–even though Betsy Ross wove the nation’s first flag out of hemp fabric, Thomas Jefferson composed the Declaration of Independence on it, and colonists could pay their taxes with it. But as the prohibition on hemp’s psychoactive cousin winds down, one of humanity’s longest-utilized plants is about to be reincorporated into the American economy. Get ready for the newest billion-dollar industry.

In Hemp Bound:Dispatches from the Front Lines of the Next Agricultural Revolution, bestselling author Doug Fine embarks on a humorous yet rigorous journey to meet the men and women who are testing, researching, and pioneering hemp’s applications for the twenty-first century. From Denver, where Fine hitches a ride in a hemp-powered limo; to Asheville, North Carolina, where carbon-negative hempcrete-insulated houses are sparking a mini housing boom; to Manitoba where he raps his knuckles on the hood of a hemp tractor; and finally to the fields of east Colorado, where practical farmers are looking toward hemp to restore their agricultural economy—Fine learns how eminently possible it is for this misunderstood plant to help us end dependence on fossil fuels, heal farm soils damaged after a century of growing monocultures, and bring even more taxable revenue into the economy than its smokable relative.

Fine’s journey will not only leave you wondering why we ever stopped cultivating this miracle crop, it will fire you up to sow a field of it for yourself, for the nation’s economy, and for the planet.

Available in: Paperback

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Hemp Bound

Doug Fine

Paperback $14.95

Mastering Artisan Cheesemaking

Mastering Artisan Cheesemaking

By Gianaclis Caldwell

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.

Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.

This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.

Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.


Available in: Paperback

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Mastering Artisan Cheesemaking

Gianaclis Caldwell, Ricki Carroll

Paperback $40.00

Worms Eat Our Garbage

Worms Eat Our Garbage

By Mary Appelhof and Mary Frances Fenton and Barbara Loss Harris and Nancy Kostecke

Worms Eat Our Garbage: Classroom Activities for a Better Environment curriculum uses over 150 worm-related classroom or home activities to develop problem-solving and critical-thinking skills in children grades 4-8. Rich content in "Wormformation" paragraphs integrates science, mathematics, language arts, biology, solid waste issues, ecology, and the environment in ways that draw children into the learning process. Three sections include "The World of Worms," "Worms at Work," and "Beyond the Bin."

Available in: Paperback

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Worms Eat Our Garbage

Mary Appelhof, Mary Frances Fenton, Barbara Loss Harris, Nancy Kostecke

Paperback $22.95