Author Archives: Linda Ziedrich

About Linda Ziedrich

I grow, cook, preserve, and write about food in Oregon's Willamette Valley.

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 | 7 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 , , , | 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 , , , , , , | 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 , , , , | 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 , , , , | 15 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

Posted in Vegetables | Tagged , , , , | 2 Comments

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 , , , , | 6 Comments

Goodbye, Scrumptious September

With October have come gray and dripping skies and, to the garden, split and spotted tomatoes and feasting snails and slugs. This weather is the norm for autumn in western Oregon—if not for the Pacific Northwest in general. But nearly … Continue reading

Posted in Sweet preserves, Travel, Vegetables | Tagged , , , , , , , , , , , , , , , | Leave a comment

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

Posted in Fermented foods, Pickles, Preserving science, Sweet preserves | Tagged , , , , , , , , , , | Leave a comment

From the New Joy of Pickling: Pickled Sliced Peaches

The Washington State Fruit Commission made my day again early this month, when a big box of fragrant, juicy peaches and nectarines was delivered to my front porch. The fruit was so tasty that I made small batches of plain … Continue reading

Posted in Fruits, Pickles | Tagged , , | 13 Comments