Categories
- Books and blogs (15)
- Fermented foods (47)
- Food history (18)
- Fruits (65)
- Herbs (15)
- More (3)
- Nuts (5)
- Pickles (75)
- Preserving science (36)
- Sweet preserves (50)
- Travel (7)
- Vegetables (94)
- Wild foods (24)
The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
-
Archives
- Sweet Violets for Jelly
- Hunting for Oregon Truffles
- Cooking—and Eating—with a Hyphen
- Cherry Peppers for Stuffing
- 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
Author Archives: Linda Ziedrich
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
Posted in More, Sweet preserves, Wild foods
Tagged jelly, preserving, recipe, Viola odorata
1 Comment
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
Cooking—and Eating—with a Hyphen
My German-American friend Nadia Hassani has started an online community of food writers who celebrate “the diversity of the foods that we eat every day.” From cioppino to sauerkraut to tacos to ramen to hoppin’ John, our favorite American dishes … Continue reading
Posted in Books and blogs
Tagged Cooking-with-a-Hyphen, ethnic food, immigration, Nadia Hassani
2 Comments
Cherry Peppers for Stuffing
When I traveled to Italy for Slow Food’s Terra Madre two years ago, I spent a lot of time examining fruits and vegetables in jars. And the preserve I saw more than any other was stuffed cherry peppers. Most were … Continue reading
Posted in Vegetables
Tagged cilegia piccante, Italian preserves, recipe, Reimer Seeds, sott'aceto, sott'olio, stuffed cherry peppers
7 Comments
First Achocha Harvest
I’ve had to wait through several weeks of computer woes to post his piece. I send it with wishes for a happy new year! Achocha foliage with a fruit behind it. In my hand is a sandita. In mid-December, freezing … Continue reading
Posted in Vegetables
Tagged Bolivian cucumber, Cyclanthera brachystachya, Cyclanthera pedata, eggplant, recipe
1 Comment
Save That Potato: The Makah Ozette
The one little potato tuber I planted in my city garden this year turned out to be a good choice: My single Makah Ozette plant yielded nearly 13 pounds of tubers. Until recently grown only by the Makah tribe of … Continue reading
Posted in Food history, Vegetables
Tagged Ark of Taste, indeterminate potato, Makah tribe, Ozette potato, Slow Food
17 Comments
Salad Days and Striped Beets
The fall rains came early this month to the Willamette Valley, and they have scarcely let up for more than a few hours since. The ripening tomatoes split and opened like flowers. The vines blackened and finally dropped their remaining … Continue reading
Fermenting and Storing Kraut in Small Jars, without Pasteurization or Refrigeration
I’ve more than once seen Extension home-ec agents roll their eyes when asked if it’s possible to store sauerkraut in the same jar in which it has fermented, with no heating or chilling. Where do such ideas come from? the … Continue reading
Posted in Fermented foods, Pickles, Preserving science, Vegetables
Tagged Extension, Randal Oulton, sauerkraut, sauerruben, USDA
11 Comments
Finally, Stainless-Steel Mason Jar Bands
“See this rust?” asked a county-fair judge of a young 4-Her, pointing at a little spot inside the band the judge had just removed from the child’s jam jar. “This can keep your lid from sealing.” I’d never known even … Continue reading
