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- Fermented foods (50)
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The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
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Archives
- Barely Candied Nuts
- Tasting Local Chestnuts—American, Chinese, and European
- One Amazing Apple Press
- Lemon-Soured Cucumber Pickles
- Salad in a Jar: A Quick, Light Sliced Cucumber Pickle
- Radish Pods, for Seeds and Pickles
- Show Your Preserves at the Fair
- Playing with Pokeweed
- Serve It with Flowers
- How to Freeze Artichokes
Author Archives: Linda Ziedrich
Tasting Local Chestnuts—American, Chinese, and European
I am lucky to have Carol Porter’s chestnut farm nearby. After all, the whole United States has fewer than a thousand chestnut farms, totaling a little over 3,700 acres. Americans grow only 1 percent of the world’s chestnuts, while importing … Continue reading
Posted in Food history, Nuts
Tagged Castanea, chestnut soup, Colossal chestnut, recipe, Sweet Home Chestnut Farm
2 Comments
One Amazing Apple Press
After many years of wanting to visit Joe Brocard and his famous apple press, I finally made it to his annual public pressing last weekend. Joe and his wife, Catherine, brought the press to Oregon from the East Coast, where … Continue reading
Posted in Fruits
Tagged Antique Apple Orchard, apple pressing, Hydraulic cider press, Joseph Brocard, Sweet Home
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Lemon-Soured Cucumber Pickles
While I was promoting the first edition of The Joy of Pickling at the Oregon State Fair, in 1998, a woman asked me if I’d make lemon pickles. Certainly I’d pickled lemons; I started to show her the various pickled-lemon … Continue reading
Salad in a Jar: A Quick, Light Sliced Cucumber Pickle
As the sky turned grey and the rains commenced, I knew what I wanted to do with what might be the last of my suyo cucumbers. I wanted to fill a quart jar with thin crosswise slices, adorned with sliced … Continue reading
Posted in Pickles, Vegetables
Tagged bread-and-butter pickles, cucumbers, pickle chips, recipe, sooyow, suhyo, suyo
1 Comment
Radish Pods, for Seeds and Pickles
To replenish my stock of Candela di Fuoco radish seeds, I let a single plant go to seed. It grew into a lovely bush, about three feet tall and wide, with pretty pink blooms that continued to appear as seed … Continue reading
Show Your Preserves at the Fair
If you’re proud of your home-preserved foods, why not show them off at your county or state fair? You probably won’t win big prizes—fair premiums are small these days, if they are available at all—but you’ll inspire your fellow preservers … Continue reading
Posted in Fermented foods, Fruits, Vegetables
Tagged blue ribbon, canned goods, County Fair, jams, jellies, pickles, state fair
4 Comments
Playing with Pokeweed
“That weed we had last night gave me whacky dreams,” complained Robert. His dreams may have been whacky, but he was wrong to blame the weed: Pokeweed has no reputation for causing wild or vivid dreams. Poke just makes you … Continue reading
Serve It with Flowers
Too seldom do I take the time to embellish meals with garden blossoms, whose bright colors can enhance the appeal of almost any food. At the Thyme Garden Nursery, in Alsea, Oregon, summer tours conclude with an outdoor luncheon, and … Continue reading
Posted in Herbs, Travel, Vegetables
Tagged edible flowers; Thyme Garden; flowers as garnish
1 Comment
How to Freeze Artichokes
Last winter we had plenty of freezing nights, but they were always followed by warmish days. As a result, none of the artichoke plants lining my short driveway died back at all, and this spring I’ve been harvesting artichokes by … Continue reading
