Chelsea Green Blog

Food & Drink

Mull it Over: Mulberries, Memories, and Muffins

June 18, 2018

Who doesn’t love making memories or recounting old ones? Mulberries have a special power of unlocking memories. Did you pick them as a kid? Picking them now will send you right back to your childhood. If you’ve never picked mulberries before, they very well might be in your own backyard, or your neighbor’s, or your…

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Recipe: Ginger Carrots for a Healthy Gut

June 17, 2018

With a little bit of fermenting technique, ginger carrots will be your new go-to snack! They are pretty pricey at natural food stores so learning to make your own will surely be worthwhile as long as you can wait the 2 to 4 weeks they take to ferment. Waiting that long really is the hardest…

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How-To: Foraging for Flavors to Fire Up Your Grill

June 17, 2018

If you love grilling, you must 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 the grill…

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Simple and Elegant: Summer Vegetable Tian

June 13, 2018

The term tian simply refers to a dish of thinly sliced vegetables that have been cooked in fat of choice and baked au gratin. This summer vegetable tian is the perfect easy side to showcase the medley of delicious vegetables the summer has to offer. Layered eggplant, zucchini, tomato and red onion, baked ’til tender & crisp is healthy, colorful and…

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Recipe: Fast Ricotta Cheese

June 11, 2018

Making cheese at home may seem like a time and labor-intensive process, but what if you could make a delicious, high-quality cheese in about one hour? According to David Asher, author of The Art of Natural Cheesemaking, you can. This version of ricotta is made by adding acidity to sweet whey in the form of lemon…

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The Perfect Storm of Toxic Food, Sick Kids, and the Limits of Medicine 


June 7, 2018

Why is it that approximately 40% of children now have a food allergy? Is the industrial food system to blame or modern medical practices? Perhaps a combination of both… Michelle Perro, MD and Vincanne Adams, PhD would certainly say so. The following excerpt is from Michelle Perro and Vincanne Adams’ book,  What’s Making Our Children Sick?: How…

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The Foraging Brewer: California Sagebrush Beer

June 6, 2018

Hyperlocal brewing, making concoctions only out of the ingredients available in your immediate environment, is a fun way to become more familiar with your surroundings and the possibilities within them. According to wildcrafting author Pascal Baudar, “the number of possible ingredients you can use is mind boggling.”  And the end results can be so rewarding! The…

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Mushroom Adventures: Mushroom Composting and Recycling

June 1, 2018

In the United States, an average of 35 percent of home waste and 60 percent of business waste is suitable for use as a mushroom growing substrate. Mushrooms can be grown on toilet and paper towel rolls, egg cartons, newspapers, magazines, coffee grounds, tea bags, old cotton clothing, tissue boxes, shredded paper, cardboard boxes, and more.…

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Recipe: Extracting Cannabis into Oil or Butter

May 30, 2018

Beginning July 1st, 2018, Chelsea Green’s home state of Vermont will be the ninth state to legalize marijuana. While many will smoke their herb, some may prefer to give some edibles a try. Keep reading for a tried and true process for making cannabis oils and butters. These can be put in almost any food…

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Raspberries: Foraging Sweet Memories

May 28, 2018

Do raspberries flood your thoughts with sweet memories of freedom like they do for Sara Bir? If you want to get out and forage some to unlock those memories, she has got all of the tips and tricks in the excerpt below. There are also two recipes at the end (one for dinner and one…

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The wonderful world of lemons

May 24, 2018

We all need to give lemons some more credit because they are truly one of the most versatile fruits. Think of how many foods and drinks you can incorporate lemons into. If you live somewhere warm and sunny year round, you better get outside and start looking for some lemon trees (we recommend Meyer lemons!).…

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Luscious Lemons: Classic Lemon Bar Recipe

May 24, 2018

Everyone loves homemade lemon squares! These refreshing sweet and lightly tart lemon squares are the best. This lemon bar is the ideal, with a buttery crust that is sturdy but tender enough to bite through and a thick and luscious filling with a balance of sweetness and tangy lemon brightness. Here’s how to make the…

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Springtime Treat: Homemade Dandelion Beer Recipe

May 22, 2018

You can forget about waiting for your wine to ferment because we have a recipe for dandelion beer that will be ready in just a week! Who knew those weeds in your back yard could make such a fun beverage? Not to mention they’re packed with health benefits: “It’s mostly used as a tonic (the…

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How to Cook the Perfect, Tender, Grass Fed Steak

May 21, 2018

Memorial Day is one of America’s first “BBQ Holidays” of the year. It’s finally warm enough to grill outside in most of the country, and almost everyone has the day off to bask in the glory of the coming summer. Treat your tastebuds to an ethical feast: grill up some grass fed steak this year!…

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From the Homemade Hooch Files: How to Make Dandelion Wine

May 15, 2018

Heads up: you definitely don’t want to be spraying weed killer on your dandelions. If your lawn is a total dandelion breeding ground, you are so close to having some delicious wine! Get out there and pick some so you can get started on fermenting a batch of flower wine. This drink is not only…

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Foraging For Wild Strawberries

May 8, 2018

Have you ever stumbled across wild strawberries? Growing along the sunny banks and around a forest edge, along roadsides, hillsides or even in your own back yard, wild strawberries are delicious. Wild strawberries are much smaller than those hollow, crunchy, off-season truck farm monstrosities most of us allow to pass for strawberries. Cultivated in-season berries, the…

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Strong, Spicy, and Pleasant: Wild Green Kimchi

May 1, 2018

Experiment with what you have, anything from the mustard family will work extremely well.

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DIY Dilly Beans: Voted “Best Snack Ever”

April 25, 2018

For those who love fermented foods, I now welcome you into the world of the dilly bean. If you already make your own, this recipe is killer. If you’ve yet to try it…and you’re like me, a vinegar obsessed freak on the verge of collapse every time a pickle is near, then brace yourself for…

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Master Your Diabetes: Understanding Carbohydrates

April 20, 2018

The evidence is clear: We are in the midst of a worldwide diabetes epidemic. In the United States alone, one in three Americans is either diabetic (29 million patients) or prediabetic (87 million patients), costing an annual $242 billion in medical treatments. An integrative approach based on the “eight essentials” of treatment and prevention will…

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Ancient Fermentation: Homemade Kvass

April 16, 2018

Looking to add another recipe to your fermenting repertoire? Try your hand at Kvass. Bonus: it is the perfect entry-level project.   Kvass is an ancient and beloved beverage from Slavic Eastern Europe. While it is basically a low-alcohol beer, it is enjoyed as a soft drink, even by small children. This nourishing beverage calls for…

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A Good Stock Takes Time: Setting Up Your Kitchen for Making Stocks and Broths

April 11, 2018

A good stock takes time. This is part of the pleasure—making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens—a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Be inspired by Rachel Mamane’s approach to truly slow…

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Chop, Salt, Pack, Wait: Four Simple Steps to Making the Best Sauerkraut on Earth

April 4, 2018

Making your own delicious, healthy, probiotic sauerkraut or kimchi is easy! Four easy steps are all you need to turn fresh garden veggies into a long-lasting, tangy, pungent condiment perfect to serve alongside sausage or eggs. Sandor Ellix Katz is the gregarious, mutton-chopped master of all things fermented, and his easygoing attitude will inspire you…

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Bubbling Waters: Raspberry and Blueberry Soda

March 30, 2018

Now fermentation fans and home brewers can rediscover these “primitive” drinks and their unique flavors in The Wildcrafting Brewer. You’ll be surprised at how easy making your own natural drinks can be! One of the best ways to begin brewing is by dipping your toes in the bubbling waters of homemade soda. Mountain raspberry and blueberry soda…

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Survive the Winter Blues: Grow, Eat and Plan

February 15, 2018

There is no denying it: the days are short and unless you planned for a winter garden, fresh vegetables from your backyard have long passed. But don’t let the winter get you down. There are plenty of recipes to last you through the cold season and into the ‘hungry gap’. And we’ve shared a few…

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8 steps to Fermented Hot Sauce with Wild Greens

February 13, 2018

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…

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