Author Archives: Linda Ziedrich

About Linda Ziedrich

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

Adventures with Almonds, Part II: No-Flavor-Added Homemade Marzipan

Before I used my Hall’s Hardy almonds, I thought, even though they didn’t taste bitter I should perhaps try to purge them of any amygdalin, the bitter compound that converts to hydrogen cyanide. I could find no authoritative instructions in … Continue reading

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Adventures with Almonds, Part I: The Marvelously Fragrant Hall’s Hardy Almond

This is the first part of a two-part series. I’ll publish the second, on making marzipan, shortly. In the meantime, you might check out two articles I recently published with Mother Earth News, “Finally, a Good Thermometer for Home Preserving” and … Continue reading

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

Tomato Report 2015

Now that tomato-starting season is almost upon us, it’s high time I reviewed last year’s varieties. The tomatoes I’ll describe here were all grown by my friends Greg and Wendy, who kindly let me raid their garden while they were … Continue reading

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Persimmon Treats for the Holiday Cookie Platter

The day the sale of our farm closed, I picked nearly all the remaining fruit in the orchard, but I had to leave the persimmons. They were the biggest crop I’ve ever had, on a tree at least fifteen years … Continue reading

Posted in Fruits | Tagged , , , , , | 4 Comments

Now Aboard the Ark: Scio Kolace

New to Slow Food’s Ark of Taste is kolace (pronounced “ko-LA-chee”) from Scio, Oregon, my home for 21 years. I’m proud to have nominated this filled sweet yeast bread whose history is so tightly bound with that of the little … Continue reading

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The New Fruit Cellar

  In case you’ve been wondering why I haven’t written in so long, I’ll explain: We’ve been moving. This has involved renovating a little old bungalow, cleaning out a big house, a two-story garage, and a large barn, selling or … Continue reading

Posted in Fruits, Pickles, Sweet preserves | Tagged , , , | 14 Comments

The Bambi Wars Continue

My latest weapon in the war against the deer is kimchi. The dryer sheets repelled them only briefly last summer, and the creatures are apparently starting to savor the scent of rotten egg. Rotten egg presents other problems, too: It … Continue reading

Posted in Fermented foods, Pickles | Tagged , | 12 Comments

Long Red Radishes from Italy, Angelica for the Bugs, and Roses for Preserves

I should have photographed these before they started to bolt, but they’re still lovely, aren’t they? The variety is Ravanello Candela di Fuoco, and the seeds were a gift from Charlene Murdock and Richard White of Nana Cardoon. Before the … Continue reading

Posted in Herbs, Sweet preserves, Vegetables, Wild foods | Tagged , , , , , , , , , | 2 Comments

Shrub, Part II: Quince Vinegar, Syrup, and Shrub

The various historical meanings of shrub have always fallen into two groups, the syrup, or pre-mix, and the finished drink. I’ve often made shrub as a finished drink but seldom as a pre-mix, because it makes more sense, to me, … Continue reading

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

Shrub, Part I: The Story of a Drink

Is there any living man who now calls for shrub? You may still see it on the shelf of an old-fashioned inn; you may even see the announcement that it is for sale painted on door-posts, but no man regardeth … Continue reading

Posted in Food history, Fruits | Tagged , , , , , , , , , , , , | 4 Comments