Chelsea Green
With summer in full swing, many are making good use of their outdoor grills. Tender grass fed steaks or free range chicken are often the go-to options, but the possibilities for a grilled meal are endless. At the Occidental Arts and Ecology Center, a summer favorite is Barbecued Eggplant Stacks with Coyote Mint sauce and…
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Our award winning author Eric Toensmeier (Perennial Vegetables, Paradise Lot), and two authors from our UK publishing partner Permanent Publications, Anni Kelsey (Edible Perennial Gardening) and Stephen Barstow (Around the World in 80 Plants), unanimously agree that perennial plants are perfect for cold weather climates. Perennials require less maintenance than typical annual crops and are…
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In today’s world, nearly everything we use, from phones and computers to cars and kitchen appliances, requires energy derived from fossil fuels. Wouldn’t it be nice to offset some of that energy use by harnessing the renewable power of the sun? Josh Trought, founder of D Acres—an educational center in New Hampshire that researches, applies,…
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For the days leading up to Earth Day in years past, author Philip Ackerman-Leist runs a Twitter MiniFesto campaign – each day sending out a new tweet designed to spark conversation and pass along some lessons he learned whilst working on his book, Rebuilding the Foodshed. You might also know Philip as the author of…
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William Wordsworth was right when he said, “Nature never did betray the heart that loved her.” Nevertheless, the cold, dark days of winter can still get the best of even Nature’s most tenderhearted admirer. What’s one to do? We here at Chelsea Green have concocted the perfect cabin fever remedy with our suggested winter reading…
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Having been in my passive solar home for 35 years, my original Alcoa windows were showing their age. The time had come to upgrade. My current experience of selecting which window and glass type to purchase turned out to be more formidable than I anticipated even as a professional in solar home design. There now…
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Have an excess harvest of a favorite fruit that you don’t know what to do with? Look no further—making your own fruit wine is easy, safe, and it’s as delicious as homemade pie or jam without the expiration date! All you need is an abundance of the fruit of your choosing, orange juice, wine yeast,…
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Mark Schimmoeller’s Slowspoke: A Unicyclist’s Guide to America is about more than a cross-country trip on a unicycle; it’s a meditation on a way of life that Americans find increasingly rare: one that practices a playful, recalcitrant slowness. Award-winning author Janisse Ray (The Seed Underground) identifies with this pace. “Schimmoeller’s narrative—of his slow and deliberate journey…
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The New York Times has launched a seven-part editorial campaign urging a repeal of the nation’s prohibition on marijuana, making the case that “marijuana is safer” than alcohol. In fact, the bold quote at the center of their editorial stated even more bluntly: “Marijuana is far less dangerous than alcohol.” Chelsea Green authors, and nationally…
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As conflicts between humans and black bears continue, it seems the message “Don’t feed the bears” bears repeating. Just this month, a man in Montgomery, VT was charged by the Fish & Wildlife Department for allegedly feeding bears. It was the first time that a person has been charged under a new law in Vermont that…
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Switch up your side dishes this grilling season! Next time you fire up your grill, whip up a wonderfully fresh (and easy-to-make) plate of grilled asparagus and scallions. The following excerpt is from The Permaculture Kitchen by Carl Legge. It has been adapted for the web. RECIPE: Grilled Asparagus and Scallions This dish is wonderfully fresh, takes…
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Knowing how to make a few simple and basic recipes is key to staying flexible in the kitchen. You can easily prepare tasty meals with just the seasonal ingredients you have on hand. This hearty tomato sauce recipe (excerpted below) is perfect for pizza, pastas, soup stocks, and more, whether you use tomatoes from the…
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Permaculture designer and author Michael Judd gets really excited about mushrooms. So when he found this recipe for a mushroom infused cocktail, he was barely able to contain himself. It may sound strange, but Judd swears this sweet mushroomy cocktail is magically delicious. The following is an excerpt from Edible Landscaping with a Permaculture Twist by…
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What does true food justice look like? Elizabeth Henderson, longtime sustainable activist, Chelsea Green author (Sharing the Harvest), Farmer at Peacework Organic Farm, and co-Founder of the Agriculture Justice Project explores and explains what food justice means. I come to my understanding of Food Justice from the perspective of my life as an organic farmer…
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Mineral treasures that took millions, even billions of years to form are now being squandered in just centuries—even decades. A central question that has been vigorously debated for the last two centuries is simple: Are we going to run out? Ugo Bardi, author of Extracted: How the Quest for Mineral Wealth is Plundering the Planet…
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Author Didi Emmons understands it’s intimidating to work with unfamiliar herbs. In her book, Wild Flavors: One Chef’s Transformative Year Cooking From Eva’s Farm, she takes the simple approach that herbs, like any other plant, need good soil, water, sun, and air to thrive. Just vary the amounts of these four life-giving resources for each…
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The herb spiral: A beautiful year-round focal point for your garden that is easy and fun to build and saves both space and water. In Edible Landscaping with a Permaculture Twist, author Michael Judd walks readers through step-by-step instructions on how to create this edibles-producing superstar. In addition to herb spirals, Edible Landscaping covers food forests, raised-bed gardens, earthen…
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Do you know a butcher? Chances are, the answer is “no.” True butchery has become a lost art, and many people have no idea how an animal gets from the pasture to their plate. In The Gourmet Butcher’s Guide to Meat, master butcher Cole Ward aims to revive this traditional culinary art that is an…
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Beat winter’s chill with this warm and hearty pot roast recipe from Shannon Hayes’ book Long Way on a Little: An Earth Lover’s Companion for Enjoying Meats, Pinching Pennies, and Living Deliciously. The simple secret to this recipe is a good sear, followed by time in the slow cooker with very little liquid, resulting in…
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Thanksgiving is just days away and your pie-loving friends here at Chelsea Green thought we’d share with you one of our favorite fruit pie recipes. The following apple pie recipe was adapted from Michael Phillips’ book The Apple Grower by the foodies over at The Washington Post and is named for Michael’s farm in northern…
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Need the perfect companion to your afternoon cup of joe? Hanne Risgaard’s Home Baked: Nordic Recipes and Techniques for Organic Bread and Pastry has just the thing. Cozy up and use your fall apple harvest to make Ester’s Apple Strips! These strips use sweet-tart apples as the filling for a delicious baked treat.
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Want to cook your food for free? By building a simple and affordable solar oven, you can use the power of the sun to slow-cook beans and stews and more. This step-by-step guide, illustrated by Rebekah Hren, will show you how to build the oven plus some tips on how to use it. Happy solar…
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Matthew Stein’s book, When Technology Fails: A Manual for Self-Reliance, Sustainability, and Surviving the Long Emergency, offers this quick guide to making your own shoes. The book is packed with useful tips for saving money, living a sustainable lifestyle, and surviving in a savage, Road Warrior-like dystopia. We hope that will never happen, but if…
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The following is an excerpt from In Late Winter We Ate Pears: A Year of Hunger and Love by Deirdre Heekin and Caleb Barber. It has been adapted for the Web. Tortelli di Zucca Squash Ravioli Around the elegant northern city of Mantova these ravioli are called Tortelli alla Mantovana, “in the style of Mantova.”…
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Making your own yogurt is an easy, healthy, and affordable way to experiment with fermentation, make milk last longer, and replace an industrial food product filled with mysterious chemical ingredients with one you know all about. Yogurt itself is a wonderful, versatile food, but you can also turn it into a spread or dip by…
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