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- Fermented foods (50)
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- Fruits (72)
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The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
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Archives
- Radish Pods, for Seeds and Pickles
- Show Your Preserves at the Fair
- Playing with Pokeweed
- Serve It with Flowers
- How to Freeze Artichokes
- A More Colorful, Flavorful, and Textured Rhubarb Chutney
- After the Radish Harvest, Hot Radish Soup
- Makah Ozette Fries
- Roasted Peppers with Anchovies and Garlic
- Found: Good Sweet Cherry Peppers
Author Archives: Linda Ziedrich
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
A More Colorful, Flavorful, and Textured Rhubarb Chutney
The best apple chutney I ever ate was made as I watched by a sorority cook who said she never used a recipe. She would make chutney quickly and instinctively for the young women in her care the same day … Continue reading
After the Radish Harvest, Hot Radish Soup
The big difference between cooks who garden and those who don’t is that the former start with what’s available. Market shoppers may claim to do the same—to begin their meals by buying produce that’s fresh and in season. But shoppers … Continue reading
Posted in Books and blogs, Vegetables
Tagged cooking radishes, freezing leeks, Irene Kuo, leek broth, radish soup, recipe, The Key to Chinese Cooking
2 Comments
Makah Ozette Fries
Now that my Makah Ozette potatoes are sprouting in the basement, I’m trying to find ways to use them faster. Everybody eats more potatoes when they come to the table in the form of French fries, right? So last night … Continue reading
Posted in Vegetables
Tagged coriander chutney, fries, green chutney, Makah Ozette, roasted tomatoes
2 Comments
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
