Categories
- Books and blogs (16)
- Fermented foods (47)
- Food history (18)
- Fruits (69)
- Herbs (15)
- Nuts (5)
- Pickles (77)
- Preserving science (36)
- Sweet preserves (54)
- Travel (7)
- Vegetables (95)
- Wild foods (24)
The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
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Archives
- 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
- Cooking—and Eating—with a Hyphen
- Cherry Peppers for Stuffing
- First Achocha Harvest
- Save That Potato: The Makah Ozette
Author Archives: Linda Ziedrich
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
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
