Categories
- Books and blogs (16)
- Fermented foods (48)
- Food history (18)
- Fruits (70)
- Herbs (15)
- Nuts (5)
- Pickles (77)
- Preserving science (37)
- Sweet preserves (55)
- Travel (7)
- Vegetables (98)
- Wild foods (24)
The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
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Archives
- Snails, Collard Tops, and Favorite Radishes
- Ask Santa for Empty Jars
- Tart and Velvety Beet Tonic from Poland
- Move Over, Kale, for Yellow Cabbage Collard
- Canning Nectarines: Things the USDA Doesn’t Tell You
- Preserves with a Nordic Touch
- A Better Way to Make Cherry Chutney
- A New Fruit for Cooler Climates
- Sweet Violets for Jelly
- Hunting for Oregon Truffles
Author Archives: Linda Ziedrich
Snails, Collard Tops, and Favorite Radishes
Apologies for such a long silence; I’ve been concentrating on a big book project. Now it’s time for a little break. I have much I’ve been wanting to share with my blog readers. Here’s a start: I finally figured out … Continue reading
Ask Santa for Empty Jars
When someone asks what you want for Christmas and you can’t think of anything, you at least know you don’t want commercial preserves, right? Those store-bought jams and relishes are never as good as the ones you make yourself, even … Continue reading
Posted in Fruits, Preserving science, Sweet preserves
Tagged canned pears, canning jars, Familia Wiss, Le Parfait, recipe
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Tart and Velvety Beet Tonic from Poland
I have seldom fermented beets on their own; for some reason these roots, when brined, seem more inclined to grow mold than to sour. But an ample harvest of beets from my garden this year inspired me to try making … Continue reading
Posted in Fermented foods, Vegetables
Tagged beets, borscht, kvass, kwas, kwas burakowy, lacto-fermented, Polish Heritage Cookery, Robert and Maria Strybel
3 Comments
Move Over, Kale, for Yellow Cabbage Collard
“What’s this thing about kale?”asked a newbie in town, from Georgia, sipping her beer on a warm June evening on the terrace of our local brewpub. “I miss collards! Have you all ever even heard of collards?” I had. … Continue reading
Posted in Vegetables
Tagged Ark of Taste, cabbage collard, collard kraut, collard salad, Collard Shack, yellow collard
1 Comment
Canning Nectarines: Things the USDA Doesn’t Tell You
When a box of big, flawless, fragrant, just-ripe nectarines from the Washington State Fruit Commission landed on my porch, I had to decide quickly how to preserve them. Most years I’ve made my nectarines and peaches into pickles, chutneys, and … Continue reading
Preserves with a Nordic Touch
From the University of Minnesota Press comes a preserving cookbook especially for cold-climate cooks, whether they grow their own produce or shop at farmers’ markets and farm stands. Savory Sweet: Simple Preserves from a Northern Kitchen is a collection of … Continue reading
Posted in Books and blogs, Fruits, Pickles, Sweet preserves, Vegetables
Tagged Beth Dooley, condiments, Mette Nielsen, Minnesota, pear shrub, preserving, recipe
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A New Fruit for Cooler Climates
If you’ve come upon fruiting blue honeysuckle bushes in your local garden center this year, you can thank two fruit-loving Oregonians, Jim Gilbert and Maxine Thompson. After one of his fruit-gathering trips to Russia in the 1990s, Jim introduced American … Continue reading
Posted in Fruits, Sweet preserves
Tagged Bob Bors, edible blue honeysuckle, haskap, honeyberry, jam, Jim Gilbert, Lonicera caerulea, Maxine Thompson, recipe
3 Comments
Sweet Violets for Jelly
As everybody knows, violets are blue—except when they are pink, or white, or mauve, or white tinged with lavender. This is what I learned after tilling the seven-foot-wide planting strip stretching the width of our city lot between the sidewalk … Continue reading
Hunting for Oregon Truffles
Last Sunday I joined a local truffle hunter and a few other Slow Food members on an expedition to a farm near Sweet Home. The farm includes groves of Douglas fir trees, planted close in tidy rows. This was just … Continue reading
Posted in Wild foods
9 Comments
