Chelsea Green Blog
Food & Drink
Make a Foraged, Immune-Boosting Pesto for Spring
Spring is finally here! Put your cooking and foraging skills to the test with this seasonal, delicious garlic mustard pesto recipe. The following is an excerpt from The Fruit Forager’s Companion by Sara Bir. It has been adapted for the web. (Heading photo credit: Phil Moore. All other photos courtesy of Sarah Bir unless otherwise…
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Maple Roasted Nuts: A Sweet, Seasonal Treat
Craving something sweet? These delicious maple roasted nuts are the perfect treat to help you push through those end-of-winter blues. The following is an excerpt from Full Moon Feast by Jessica Prentice. It has been adapted for the web. The Magic of Maple: A Rich History Following the Hunger Moon, just before the first thaw…
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Mushrooms & Wild Herbs Salsa: A Refreshing Spring Recipe
Spring into the season with a fresh, wildcrafted appetizer! This recipe for mushrooms and wild herbs salsa is very adaptable, giving you freedom to use ingredients you find in your own environment. The following is an excerpt from Wildcrafted Vinegars by Pascal Baudar. It has been adapted for the web. RECIPE: Mushrooms & Wild Herbs…
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How to Preserve Seasonings: Herbs Today, Preserves Tomorrow
What do you do when you have bunches of herbs reaching maturity at the same time? Preserve them! Preserving herbs for seasonings involves traditional techniques that use salt, oil, sugar, alcohol, vinegar, and a few other simple ingredients. The following is an excerpt from Preserving Food without Freezing or Canning. It has been adapted…
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Birch & Walnut Syrups: Beyond the Maple
Move aside, maple! We have two new syrups to add to the table. Check out this insight on tapping, selling, and eating syrup from walnut & birch trees. The following is an excerpt from Farming the Woods by Steve Gabriel and Ken Mudge. It has been adapted for the web. Walnut Syrup Walnut (Juglans spp.)…
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Fermented Mixed Wild Greens and Daikon Achar
Let’s forage and ferment! This wild greens and daikon achar recipe is simple but delicious – an ideal recipe to hone your fermentation skills. The following is an excerpt from Wildcrafted Fermentation by Pascal Baudar. It has been adapted for the web. (Unless otherwise noted, all photography curtesy of Pascal Baudar.) RECIPE: Fermented Mixed Wild Greens…
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Knead Some Bread Baking Inspiration?
Any bread baker can tell you: After you take that first loaf out of the oven, you’ll never want to eat store-bought bread again. Whether you’ve been feeding your sourdough starter for years or you’re just getting into the bread baking game, we have a bread recipe for you! Making Amazing Amazake Rye Bread Ready…
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Making the Best Sauerkraut on Earth in Four Simple Steps: Chop, Salt, Pack, Wait
Make your own delicious, healthy, probiotic sauerkraut! Four easy steps are all you need to turn fresh garden veggies into a long-lasting, tangy, pungent condiment. The following excerpt is from The Art of Fermentation by Sandor Ellix Katz. It has been adapted for the web. 4 Simple Steps to Making Sauerkraut The English language does…
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Healthy Homemade Cheez-Its: Cheese with a Crunch
Do you love Cheez-Its, but not the nutrition facts? Try your hand at this healthier, homemade version. These crunchy, cheesy snacks are not only ridiculously yummy, they’re also very easy to make! The following recipe is from The Heal Your Gut Cookbook by Hilary Boynton and Mary G. Brackett. It has been adapted for the web. RECIPE:…
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Candy Cap Mushroom Beer: Brewing Wild Beers
Yes, you read that right…mushroom beer! This recipe is perfect for beginners who want to try making their own wild, homemade brews. The following is an excerpt from The New Wildcrafted Cuisine by Pascal Baudar. It has been adapted for the web. Making Wild Beers There is something primal and almost magical about making beers using…
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Making Amazing Amazake Rye Bread
Ready to take your rye bread to the next level? Whether you’re in the mood for a piece of toast or an elaborate sandwich, this new twist on an age-old amazake bread is sure to satisfy your cravings! Note: This recipe calls for koji. If you don’t know how to make it, check out our…
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Vinegar in Soup: The Soup-er Secret Ingredient
Move aside, chicken noodle and tomato bisque! We’re trying out some new soups with one ingredient in common: vinegar. Flavorful and unique, these recipes will have you including vinegar in soup for years to come. The following is an excerpt from Wildcrafted Vinegars by Pascal Baudar. It has been adapted for the web. Adding Vinegar in…
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9 Ways to Improve Your Health with Herbalism
Herbal remedies are a great way to naturally support overall bodily health. Here are some useful tips on all things herbalism — from starting your own herb garden to making remedies for any number of everyday ailments. Start Your Own Medicinal Herb Garden with These 3 Herbs Want to start your own medicinal herb garden? Passionflower, lemon balm,…
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Create Your Own Chèvre Using Natural Ingredients
Making cheese at home may seem like a time and labor-intensive process — but what if you could have a delicious, high-quality cheese that practically made itself? With chèvre, you can. The following recipe for all-natural chèvre will change the way you look at homemade cheese! The following is an excerpt from The Art of…
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How to Grow a Year-Round Indoor Salad Garden
Does the cold weather have you dreaming about fresh greens and colorful salad? Grow and harvest sprouts indoors to make those dreams a reality! The following is an excerpt from Year-Round Indoor Salad Gardening by Peter Burke. It has been adapted for the web. Soil sprouts, microgreens, sprouts, and baby greens are all different versions…
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A Guide to Growing Oyster Mushrooms Indoors
What’s so great about oyster mushrooms? First, you can add them to the short list of foods that can be grown indoors! This fungus can grow almost anywhere–from a log to a straw. The following is an excerpt from Fresh Food from Small Spaces by R. J. Ruppenthal. It has been adapted for the web. Oyster…
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Fresh Fig Pecan Bread
This fig pecan bread is a sweet, delicious, and nutritious side that everyone around the table will enjoy this winter (or maybe you’ll want to keep it all to yourself, we won’t judge). Enjoy! The following is an excerpt from From the Wood-Fired Oven by Richard Miscovich. It has been adapted for the web. What…
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Greater Flavor: How to Make A Basic Miso Paste
There are reasons that miso paste has become popular around the world: it’s versatile, relatively inexpensive, and can be made in a range of flavors you’d be hard-pressed to find anywhere else. And better yet, you can even make miso at home! The following is an excerpt from Koji Alchemy by Jeremy Umansky and Rich…
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Say Cheese! A Simple & Fast Ricotta Cheese Recipe
Cheese lovers, it’s time to add another recipe to your list! Make this easy (and cheesy) ricotta recipe at home in as little as one hour. The following is an excerpt from The Art of Natural Cheesemaking by David Asher. It has been adapted for the web. Recipe: Fast Ricotta Cheese Estimated time frame: 1…
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Homemade Bone Broth: A Healthy Diet Staple
Looking for a soup that tastes good AND is good for you? Consider adding this nutrient-rich, immune system boosting bone broth into your daily diet! The following is an excerpt from The Heal Your Gut Cookbook by Hilary Boynton & Mary Brackett. It has been adapted for the web. How to Make Bone Broth Bone…
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5 Recipes to Warm You Up This Winter
Looking for some delicious and simple recipes that will keep everyone in your house warm while snow rages outside? You’ve come to the right place! The following recipes are some of our favorites and will help you ward off the cold. Winter Root Veggie Potpie From Black Trumpet by Evan Mallett Looking for new ways…
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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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Simple Sugars & The Sweet Side of Fermentation
As the name suggests, simple sugars are very easy to work with — especially when used as a ferment. From tepache in Mexico to mauby/mabí in The Caribbean, fermented simple sugars are often used to create delicious beverages all around the world. The following is an excerpt from Sandor Katz’s Fermentation Journeys by Sandor Ellix…
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Cooking With Nutrient-Dense Fats: How to Make Ghee
Get your ghee on! With this quick guide, you’ll learn how to make ghee and use it as an ingredient in delicious recipes (like the Citrus-Glazed Chicken one below) in no time. The following is an excerpt from The Nourishing Asian Kitchen by Sophia Nguyen Eng. It has been adapted for the web. Cooking With…
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How To Make Blue Cheese
Attention, moldy cheese lovers — this recipe is for you! “Moldy” isn’t usually a quality we look for in our food; but when it comes to blue cheese, the mold cultures contribute largely to its unique texture and bold flavor. The following is an excerpt from Mastering Artisan Cheesemaking by Gianaclis Caldwell. It has been adapted…
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