Author Archives: Linda Ziedrich

About Linda Ziedrich

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

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

Posted in Vegetables | Tagged , | 6 Comments

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

Posted in Fermented foods, Fruits, Pickles, Travel, Vegetables, Wild foods | Tagged | 12 Comments

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

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

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 , , , , | Leave a comment

Tart and Velvety Beet Tonic from Poland

I have seldom fermented beets on their own; for some reason these roots, when brined, seem more inclined to grow mold than to sour. But an ample harvest of beets from my garden this year inspired me to try making … Continue reading

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Move Over, Kale, for Yellow Cabbage Collard

  “What’s this thing about kale?”asked a newbie in town, from Georgia, sipping her beer on a warm June evening on the terrace of our local brewpub. “I miss collards! Have you all ever even heard of collards?” I had. … Continue reading

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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

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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

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A Better Way to Make Cherry Chutney

With some of the big, dark cherries the Washington State Fruit Commission sent me last year, I made a tasty chutney. It disappointed me, though. The cherries were so mild in flavor that the spices and vinegar overwhelmed them, and … Continue reading

Posted in Fruits, Pickles, Sweet preserves | Tagged , , , , , | 7 Comments

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 , , , , , , , , | 3 Comments