Hi, I’m Sam, chef fermenter, turned gardener & author. I write about seeds, microbes, culture, history, & tasty things. I co-authored a No1 Sunday Times Bestseller & wrote The Fermentation Kitchen. Join me for fortnightly writings from the farm & kitchen.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 84 | Founded | 2 years ago | Last Issue | 7 days ago |
| Active | |||||
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chefsamblack.substack.comLatest Issues
A Rose at Midsummer
Today, on the cusp of what is forecast to be our next crippling heatwave here in Britain, we arrive at midsummer. Midsummer is the moment at which the year draws a long breath, settling fully into its commanding abundance, when the tentativ...
Garlic and Marriage
There is quite simply too much happening at the moment to fit into a single newsletter.
After getting back from London (the slow way, via bus), where I had the pleasure of attending the Fermenter’s Guild panel discussion at Omved Gardens,...
The Confidence of Weeds
There is a strange, aching satisfaction in weeding a bed of vegetables. In this case, a raised bed full of garlic and potato onions. And, in this case, an ache in my lower back. It’s that time of year when weeds and grasses alike, those uni...
A New Way to Experience Apples
Lacto Fermented Apple | 4 Ways to Use it | A Very Special Announcement
Is there a greater feeling than pressing your hands into cold, rich soil on a hot spring afternoon? The field is awash with the nodding yellow heads of mustards floweri...
Bergamot, Magnolia, and a Chiffon Cake
Cheong, poached peaches, a busy week on the farm, and a special birthday
It’s been a crazy week.
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Authors
The writers behind this newsletter.
Chef, fermenter, gardener, and author. I spend most of my time at the farm or in the kitchen, accompanied by my trusty camera.
I am a permaculturalist and author who loves growing, learning, design, and flavour.
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