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- Fermented foods (49)
- Food history (18)
- Fruits (71)
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The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
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Archives
- Roasted Peppers with Anchovies and Garlic
- Found: Good Sweet Cherry Peppers
- Jerusalem Artichoke Chips
- Tomato Report 2018
- Another Great Use for Collard Greens
- Mitzi’s Cabbage-and-Beet Salad
- Roasting the Last of the Tomatoes
- A Taste of Austria
- Snails, Collard Tops, and Favorite Radishes
- Ask Santa for Empty Jars
Author Archives: Linda Ziedrich
Roasted Peppers with Anchovies and Garlic
On Halloween, fall has finally set in here in the Willamette Valley. The trees stand bare, red and gold leaves carpet the ground, the sky is as grey as the wet streets, and the air is damp and cold. At … Continue reading
Found: Good Sweet Cherry Peppers
You may or may not remember my article Cherry Peppers for Stuffing, about my beautiful stuffed cherry peppers that were too hot for me to eat. I wrote that I’d finally found seeds for sweet, rather than hot, cherry peppers, … Continue reading
Jerusalem Artichoke Chips
Even though I didn’t plant Jerusalem artichokes this year, even though I deprived last year’s survivors of water, and even though I pulled up many of the young plants over the summer, I still expect to harvest an enormous crop … Continue reading
Tomato Report 2018
I see I haven’t written one of these reports since 2015. That’s because I’ve settled on favorite varieties and and grown them year after year. But friends are always urging me to try different cultivars, and so this year I … Continue reading
Another Great Use for Collard Greens
When we were young and living in Somerville, Massachusetts, Robert and I liked to visit a tiny Indian market in Union Square. On one of our visits he picked up a little can with a label picturing something dark green … Continue reading
Mitzi’s Cabbage-and-Beet Salad
A little more than a year ago, my friend Mitzi, a massage therapist, and her colleague Rhonda told me about a salad that acts as an outstanding liver tonic. You slice head cabbage, grate raw beet, and chop some walnuts. … Continue reading
Roasting the Last of the Tomatoes
Two light frosts have blackened the tips of the tomato vines, but the fruits continue to ripen, slowly. They taste like autumn now, cold and a little mealy. I don’t care to haul out the canner for a small basket-load, … Continue reading
A Taste of Austria
Last month I had the luck to spend two weeks in Austria, a little country of cheerful, modest people and outsized natural and cultural wealth, from the ancient salt mines to the soaring Alps, from Baroque palaces filled with with … Continue reading
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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