Category Archives: Vegetables

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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Tomato Report 2015

Now that tomato-starting season is almost upon us, it’s high time I reviewed last year’s varieties. The tomatoes I’ll describe here were all grown by my friends Greg and Wendy, who kindly let me raid their garden while they were … Continue reading

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Long Red Radishes from Italy, Angelica for the Bugs, and Roses for Preserves

I should have photographed these before they started to bolt, but they’re still lovely, aren’t they? The variety is Ravanello Candela di Fuoco, and the seeds were a gift from Charlene Murdock and Richard White of Nana Cardoon. Before the … Continue reading

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Olive-Oil Pickles: Q&A

Before the routine use of mason jars or even paraffin in the home kitchen, olive oil was often used, in America as well as Europe, to seal air out of jars of vinegar-pickled vegetables. When you’re canning pickles in the … Continue reading

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Forget the Roots: Radishes for Spicy Sprouts

These are red-stemmed kaiware, radish sprouts, growing in one of my raised beds last September. I thank Judy Gregory for sending me the seeds. She got them from Kitazawa Seed Co., of Oakland, which has been selling Asian seeds in … Continue reading

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Another Fine Use for Parsnips

Danita’s story about parsnips in her Grandma’s stew made me curious: What about parsnips would turn off a child? Danita remembered the parsnips as bitter. Did the cooking method make them this way, or did it bring out a bitterness … Continue reading

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