Chelsea Green Blog
Food & Drink
Foraging 101: Where to find your bounty
Don’t know where to start for foraging wild plants? Read on for the information you need to begin foraging on your own: where to do it and how to be safe.
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Zesty & Simple: New Classic Rainbow Coleslaw
Easy rainbow coleslaw! Transform your salad game with this colorful recipe. It is surprisingly packed with flavor and is a great addition to your repertoire.
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Types of Tomatoes: Deciphering the Many Varieties
If you love tomatoes, you probably already know just how many varieties of these summertime staples there are. But do you know what makes each one unique?
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Strong, Spicy, and Pleasant: Wild Green Kimchi
Need a new twist on kimchi? Look no further than this wild green kimchi! Experiment with what you have, anything from the mustard family will work extremely well.
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Duo of Tapas: Cucumber, Fennel, and Garlic Dip & Savory Pie of Wild Greens and Feta
Appetizers, meze, tapas . . . whatever the name, these small plates symbolize hospitality. Every culture has a unique collection of dishes to share. Here are our favorite savory bites to enjoy before a meal. Serve a few together for a vibrant lunch or dinner. In Chile, Clove, and Cardamom explore mouth-watering recipes from the…
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Sprout Today, Eat Healthy Tomorrow
If you’re ready to start growing a portion of your own food, but you aren’t quite ready for something that requires a big time commitment or a lot of effort, this is a good place to start. Sprouts are easy to cultivate, mature very quickly, can be used in a variety of delicious dishes, and…
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On the Rise: How to Make Salt-Rising Bread
Want to spice up your traditional bread recipes? This salt-rising bread recipe by fermentation expert Sandor Ellix Katz has all the simplicity, flavor, and uniqueness you’ve been searching for! The following is an excerpt from Sandor Katz’s Fermentation Journeys by Sandor Ellix Katz. It has been adapted for the web. What Is Salt-Rising Bread? Salt-rising…
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Milkweed Bud Pizza with Bacon and Pickled Turnips
Nothing says “spring” like a fresh, foraged meal! Savor the flavors of the season with this Milkweed Bud Pizza recipe.
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Sprouted Amaranth Alegria Energy Bars
One simple and healthy way to breathe life back into your diet is by sprouting your own seeds. You can make nutrient-rich sprouts from all kinds of edible seeds right in your own kitchen. Sprouts are incredibly versatile too! You can make chickpea sprout hummus, salads, or in this case: energy bars! The following is…
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A Guide to Growing Oyster Mushrooms Indoors
Oyster mushrooms are a game-changer! What’s so great about oyster mushrooms? First, you can add them to the short list of foods that can be grown indoors. They can grow almost anywhere.
Discover the magic of oyster mushrooms! • Grow them indoors, no garden needed • Delicious and easy to cultivate • Fast multiplication rate • Thrive on various substrates
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Simple Maple Morsels: Maple Shortbread Bars & Rosemary Walnut Scones with Maple Glaze
Maple is a special addition to any recipe and cozy way to enjoy the marvelous sweetness of maple. Perfect with coffee or tea and delicious everyday snacking!
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Maple Roasted Nuts: A Sweet, Seasonal Treat
Got a sweet tooth? Satisfy your cravings with our mouth-watering maple roasted nuts! Perfectly sweet, perfectly crunchy. These sticky, nutty, sweet, and slightly salty maple roasted nuts are perfect for snacking alone, or with cereal, ice cream, or salads.
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Beyond the Maple: Birch & Walnut Syrups
Move aside, maple! We have two new syrups to add to the table. Read on for insights on tapping, selling, and eating syrup from walnut & birch trees.
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Sprouting 101: Easy Breezy Home Seed Sprouting
Get ready for a nutritional powerhouse! Sprouts are easy to cultivate, mature quickly and pack a nutritional punch! You can make nutrient-rich sprouts from all kinds of edible seeds in your kitchen. They are the ultimate superfood!
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Why Modern Wheat Is Making Us Sick
Why is modern wheat making us sick? That’s the question posed by author Eli Rogosa in 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 belly’. Modern…
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Umami Bomb: Caramelized Miso Cheese
If you read our post about growing koji in your kitchen, you’re probably itching to try out those new koji skills! This miso cheese recipe is an excellent next stop on your koji-kitchen journey. Miso cheese is sure to add a twist to any cheese lover’s plate, plus it’s easy to make at home! The following…
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Roasted Root Veggies with Pomegranate Drizzle
Do you still have an abundance of root veggies from your final fall harvest? You’re in luck! This pomegranate drizzle will add just the right amount of “oomph” to your favorite dish of roasted root veggies. The following recipe is from The Fruit Forager’s Companion by Sara Bir. It has been adapted for the web. RECIPE:…
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Winter Pizza Duo Using a Sourdough Starter
Turn any night into pizza night! This sourdough pizza holds the secret to a stress-free weeknight dinner. Make the crust ahead of time and let it rise in the fridge. By dinnertime all you’ll need to do is shape the dough, add your toppings, and bake! This excerpt is from The Occidental Arts and Ecology…
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A Gift From the Gods: Blue Corn Bread
A sweet cornbread made with blue cornmeal draws on traditional Mexico and US Southwest flavors. The blue cornmeal gives its haunting flavor and lavender hue.
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Understanding The Etymology of Stocks and Broths
The importance of a good stock has been overshadowed by convenience. Now you have a better chance of finding quality ready-made stocks from a trusted source.
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Becoming A True Seed Detective: Mastering the Mission
Did you ever wonder how leeks, kale, asparagus, beans, squash, and corn have ended up on our plates? Well, so did Adam Alexander, otherwise known as The Seed Detective. The following is an excerpt from the The Seed Detective by Adam Alexander. It has been adapted for the web. My Seed-Detective Mission Crammed into two…
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How to Make Groundnut Sweet Potato Stew
It’s officially stew season! Warm yourself up from the inside out by making groundnut sweet potato stew, a favorite of fermentation revivalist Sandor Katz. The following is an excerpt from Wild Fermentation by Sandor Katz. It has been adapted for the web. Fermenting Sweet Potatoes for Stew MaxZine, who lives down the road at IDA,…
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How to Make a Sourdough Starter: Everything You Need to Know Starter Guide
Sourdough begins through spontaneous fermentation—essentially by getting your wheat wet! All you need to start a batch is flour and water.
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6 Tips and Tricks for Indoor Gardening
Craving a fresh harvest during the winter months? Try indoor gardening to grow fresh greens and more year-round! Here are 6 articles to jump-start your indoor harvest and get you growing in no time. Must Have Tools for Successful Indoor Gardening The process of producing high-quality food inside requires time and attention, along with the…
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The Ultimate Good Sweet: Upside Down Apple Pie
Make an irresistible upside down apple pie with this easy recipe. No pie crust skills needed! “Secretly” healthy apple pie for a guilt-free sweet treat.
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