Category Archives: More

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

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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

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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

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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

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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

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Now Aboard the Ark: Scio Kolace

New to Slow Food’s Ark of Taste  are kolace (pronounced “ko-LA-chee”) from Scio, Oregon, my home for 21 years. I’m proud to have nominated these filled sweet yeast buns whose history is so tightly bound with that of the little … Continue reading

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