Author Archives: Linda Ziedrich

About Linda Ziedrich

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

Another Red Watermelon Pickle

I was pleased to find outside the front door yesterday a package from Gwen Schock Cowherd, my cherished advisor on all foods German-from-Russia. Gwen had sent a jar of her prize-winning unfermented watermelon pickles, made in the tradition of Midwestern … Continue reading

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Still Eating Parsnips, and Planning for More

At last week’s book club meeting, in the midst of a discussion of race and gender in nineteenth-century America and the founding of the U.S. Geological Survey, somebody asked the inevitable sort of question: How do you grow parsnips? Our … Continue reading

Posted in Vegetables | Tagged , , , | 4 Comments

Tomato Report 2014

I’m hurrying to get out this report to you, because here in the Willamette Valley it’s nearly tomato-starting time already. Our long hot summer last year produced bountiful tomato harvests for many of my neighbors but a strangely scant one … Continue reading

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No-Cooking, No-Canning Black Currant Jam

In my intermittent effort to make space in my freezers, I was delighted to come upon a bag of black currants yesterday. Just the day before, while pruning my currant bushes, I’d been dazed by the musky fragrance of the … Continue reading

Posted in Fruits, Sweet preserves | Tagged , , | 6 Comments

Anise Hyssop in the Kitchen

My new darling of the herb garden, anise hyssop, is neither anise nor hyssop but a member of the mint family. You can tell this from the square stems and opposite leaves, but the scent might fool you. It’s a … Continue reading

Posted in Herbs, Wild foods | Tagged , | 6 Comments

Fresh-Pickled Watermelon

I love discovering in my garage “pantry” a forgotten jar of something unusual—a one-time experiment, most often, that I’ve neglected to taste. Sometimes the contents are unremarkable, and I search my paper and computer files for the recipe just to … Continue reading

Posted in Fruits, Pickles | Tagged , , | 3 Comments

Berry Sorbet, Jar Lids, a Book Plug, Bambi Wars, Home-grown Chickpeas, and Terra Madre

I’m sorry I’ve been silent so long; the past couple of months have been especially busy for me I’ll try catch up here by taking on several small topics at once. SORBET MIX FOR THE PANTRY After dance class last … Continue reading

Posted in Books and blogs, Fruits, Preserving science, Sweet preserves, Travel, Vegetables | Tagged , , , , , , , , , , , , , , , | 21 Comments

Pickled Pink

If you use The Joy of Pickling or you have traveled in the Middle East, you may be familiar with pink pickled vegetables, colored by either a bit of beet or some sliced red cabbage. Although the pink turnip and … Continue reading

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

Tasting Lavender

At a potluck last week I was eager to taste the lavender lemonade, something I’d never made myself and drunk only once or twice before. But the drink was sweetened to a child’s taste; I guessed it had been made … Continue reading

Posted in Herbs | Tagged | 15 Comments

Brined Cherries, for a Change

Pickled fruit? People often ask me that two-word question with a look of mixed astonishment and horror. But in the Anglo-American tradition fruits have commonly been preserved in strong vinegar, along with plenty of sugar, to make sour, sweet, and … Continue reading

Posted in Fermented foods, Fruits, Pickles | Tagged , , , , , | 5 Comments