This blog is meant to cultivate an appreciation for fruits and vegetables as they come from the Earth–and for the land, breeding, and labor that make them good to eat–and to share advice from an old-fashioned cook and gardener about the best ways to use and preserve the produce of our gardens, fields, and orchards.
The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
- First Achocha Harvest
- Save That Potato: The Makah Ozette
- Salad Days and Striped Beets
- Fermenting and Storing Kraut in Small Jars, without Pasteurization or Refrigeration
- Goodbye, Scrumptious September
- Finally, Stainless-Steel Mason Jar Bands
- From the New Joy of Pickling: Pickled Sliced Peaches
- Fennel Pollen—Really?
- Canned Cherries for a Flamboyant Dessert
- USDA Approves Steam Canners