Author Archives: Linda Ziedrich

About Linda Ziedrich

I grow, cook, preserve, and write about food in Oregon's Willamette Valley.

Fresh from the Pod: Green Garbanzos

This find from a Salem, Oregon, supermarket may be nothing new to the Californians and Southwesterners among my readers, but it got me excited: fresh garbanzos, fully grown but still green and in the pod. I shelled them like regular … Continue reading

Posted in Vegetables | Tagged | 10 Comments

To Cut a Stubborn Squash

  In the first flush of spring, as violets and narcissus perfume the air, as we taste the first luscious spears of asparagus and await the first tender lettuces, I consider the old winter produce we’ve yet to eat up: … Continue reading

Posted in Vegetables | Tagged , , , , , | 3 Comments

Cabbage Rolls with Adjika

When I finally found time to make cabbage rolls from my fermented whole cabbage heads, I didn’t know where to begin. From Turkey south to the Levant, west to Greece, north through eastern Europe, and west again to Germany, cabbage … Continue reading

Posted in Fermented foods, Vegetables | Tagged , , , , , | 9 Comments

Taking the Wind Out of Jerusalem Artichokes

Does your spouse refuse to eat Jerusalem artichokes because they’re too—err—windy? Have you yourself abandoned your Jerusalem artichoke patch to the weeds or the pigs, because no human of your acquaintance would eat the damn things again? If so, you … Continue reading

Posted in Fermented foods, Food history, Pickles, Preserving science, Vegetables | Tagged , , , , , | 5 Comments

How to Pickled Cabbages Whole

When years ago my young Moldovan friend Cristina asked me if I’d ever fermented whole cabbages, I just looked at her dubiously. I’d never even heard of fermented whole cabbages. Could salt really penetrate through an intact cabbage before rot … Continue reading

Posted in Fermented foods, Pickles, Preserving science, Vegetables | Tagged , , , , , | 9 Comments

Bartering for New Tastes

Last Sunday I attended my first food swap, at an alpaca farm on Rodgers Mountain. In this first-time swap in a quiet corner of the Willamette Valley, only seven households participated, but we needed no more. I’d been afraid that … Continue reading

Posted in Herbs, Pickles, Sweet preserves, Vegetables | Tagged | 9 Comments

Purple Mustard from Homemade Must

The moment I spotted a little article about moutarde violette in a recent issue of Saveur, I got excited. Surely no one would think to flavor mustard with violets. So, could this be a kind of mustard prepared not with … Continue reading

Posted in Food history, Fruits | Tagged , , , , , | 3 Comments

From Ukraine: Beet-Horseradish Relish

While Robert and I were stocking up on sausage and smoked mackerel at International Meat, a Russian market in Portland, a group of jars in the pickle section caught my eye. Though among them the jars bore several different labels, … Continue reading

Posted in Pickles, Vegetables | Tagged , , | 5 Comments

A Taste of San Diego

What makes a good fish taco? In San Diego, where Robert and I went last weekend, craving sun on our pale skin and warmth in our winter-chilled bones, people debate this question seriously. And so the two of us did … Continue reading

Posted in Fermented foods, Pickles, Travel, Vegetables | Tagged , , , | 2 Comments

A Giveaway for Home Preservers

Whether or not you plan to attend the Pennsylvania Farm Show in Harrisburg next week, you can enter a contest to win the Canner’s Treasure Chest from Fillmore Container. The Treasure Chest includes a waterbath canner with a rack and canning … Continue reading

Posted in Books and blogs | Tagged , , | 1 Comment