The Lewellings and the Birth
of the Pacific Coast Fruit Industry
First Fruits offers a fascinating look at the lives of Pacific Coast horticulturists Henderson, Jonathan, and Seth Lewelling. Traveling across the Overland Trail—Henderson to Oregon in 1847, with a wagonload of fruit trees, and Seth and John to California three years later—the brothers would establish themselves as pioneers in the West’s growing fruit industry. By recounting how Henderson planted the first orchard of grafted fruit trees in Oregon, how Seth originated the Black Republican and Bing cherries, and how John led the development of the Napa Valley wine industry, First Fruits preserves the Lewellings’ place in history.
However, the Lewellings were not simply planters, grafters, and breeders. They were also adventurers, colonists, gold seekers, reformists, and explorers—experiencing firsthand the westward expansion of the nation. Their stories provide a unique glimpse into the social, economic, and political history of the day. From their Quaker upbringing in North Carolina and Indiana to Henderson’s attempt to start a utopian colony in Honduras, John’s efforts to grow the Grange in California, and Seth’s contribution to democratic reforms in Oregon, the Lewellings’ legacy extends beyond their agricultural endeavors.
In the first biography to reclaim the brothers’ histories, Linda Ziedrich splendidly captures their dedicated support of one another and their communities, their contributions to the development of the modern fruit industry, and their lasting influence on the cultivation of fruits synonymous with the Pacific Coast region.
Chosen by the American Library Association as one of the “Outstanding Academic Titles of 2025.”
Praise for First Fruits:
“This book is a welcome text not just for historians but for general readers interested in food and agricultural change across the Pacific Coast. . . . Biography is difficult to write, and Ziedrich’s honesty and conjecture at times add to this fantastic story.”–Peter A. Kopp, in Oregon Historical Quarterly
“One of the best books I have read this year. . . . It could have been a dry subject, but you really brought it to life from beginning to end. Bravo!”–Jim Scheppke, former state librarian, State Library of Oregon
THE CURIOUS KITCHEN GARDENER
Uncommon Plants and How to Eat Them
Timber Press, March 2025
268 pages, $24.99 (paperback)
ISBN: 9781643262314
Are you ready to add bamboo, chicory, and sorrel to your garden? The Curious Kitchen Gardener profiles 33 often overlooked edibles that are exceptional for their ease of growing, resistance to insects and disease, versatility, and taste. Every profile includes color photographs, tips on growing and harvesting and preparing, and a favorite recipe. With guidance for every season, The Curious Kitchen Gardener encourages you to see your garden, your cooking and preserving practices, and your household’s diet as an integrated whole, a way of life, both perpetual and varying with the seasons. Calling upon decades of experience, Linda Ziedrich includes fascinating tales from history and around the world as well as personal anecdotes. The result is the story of how and why an adventurous gardener cultivated a unique cuisine for herself and her family—and how you can do the same.
Praise for The Curious Kitchen Gardener:
“An utterly charming hybrid of gardening best practices and culinary smarts in this listing of underutilized but entirely approachable ingredients. . . .[it] features gorgeous color photos, explains culinary origins, offers growing tips, shares health benefits, and gives cooking advice. . . . Another winner from Timber Press.”–Booklist
“A delightful fusion of gardening and cooking, perfect for those seeking to discover new, delicious flavors right from their own garden. . . . Through beautiful illustrations and fascinating cultural insights, Ziedrich encourages readers to rethink their gardens as year-round sources of culinary adventure. This charming guide combines personal stories, practical gardening tips, and flavorful dishes, helping you create a unique and sustainable cuisine from your garden.”–Kristin Guy, Sunset
“The writing is a delight, and the illustrative photographs make each chapter a joy to read.”–Lanie Keystone, U.C. Master Gardeners of Solano County
THE JOY OF PICKLING
300 Flavor-Packed Recipes for Vegetables
and More from Garden or Market
Revised edition
Quarto, 2016
480 pages, $24.99 (paperback)
ISBN: 9781558328600
First published in 1998, this comprehensive guide to pickling around the world covers fermented, fresh, quick, and freezer pickles; relishes, salsas, and chutneys; and even pickled fish, meat, and eggs. The Joy of Pickling is replete with history, science, and lore about pickles.
Praise for The Joy of Pickling:
“Among the joys of the American dinner table during the first half of this [the twentieth] century were the bowls of homemade pickles. The Joy of Pickling brings it all back to life in simple, informative language with easy-to-follow instructions. I hope everyone who sees this book will open it up and discover the wondrous world of pickles that can be made at home.”–Chuck Williams, founder, Williams-Sonoma
“This wonderful book of recipes is sure to be an essential companion for every gardener and cook.”—Roger B. Swain, co-host of “People, Places, and Plants” (HGTV) and writer and editor for Horticulture magazine
“No one knows pickling better than Linda Ziedrich.”—Charlie Trotter, chef, restaurant owner, and author of Charlie Trotter’s Vegetables, Raw, and Charlie Trotter’s Seafood
“I find this book to be a wonderful resource. Linda Ziedrich has demystified the process of pickling by providing a variety of mouthwatering recipes that are simple and straightforward.”—Martin Yan, host of PBS’s “Martin Yan’s Chinatown” and founder of the Yan Can International Cooking School
“By working a special magic on an abundance of garden produce, Linda Ziedrich has transformed what might have become a lost art into something both necessary and delightful. This is a book not just about saving money or rescuing a surfeit of cucumbers and cherry tomatoes from the pitfalls of superabundance. It is about applying simple methods to simple ingredients to produce tastes and textures that are both unexpected and extraordinary. Even in an age marked by home kitchens used for reheating instead of cooking, pickling is a thoroughly modern notion, one that requires little time and expense and pays great dividends.”—Christopher Kimball, publisher and editor of Cook’s Illustrated, author of The Cook’s Bible, and host of PBS’s “America’s Test Kitchen”
“I have picked up a number of pickling books but I have found that yours is still the bible. When I see a recipe in one of the other books, I always check it against yours. If I use the other recipe, I always incorporate your recipe into it, because your recipes are more straightforward in direction and use simpler, more readily available spices.”—Tj Jaehn, Oregon
“I have your book The Joy of Pickling, and I want you to know how much I enjoy it. I have NEVER before read a recipe book from cover to cover. . . . Thank you so much for your very informative book and know that every time I reference it I will be thinking of you.”—Marilyn, Ohio
“You don’t know me. I have your cookbooks and always recommend them to people who ask me: ‘What is the BEST canning book if I’m only going to buy ONE?’
“I say ‘Welllll, do you want to pickle or make jam?’
“Then if they say both I tell them they need your Joy of Pickling AND your Joy of Jams, Jellies, and Other Sweet Preserves.”—Brook Hurst Stephens, Washington
THE JOY OF JAMS, JELLIES, AND OTHER SWEET PRESERVES
225 Classic and Contemporary Recipes
Showcasing the Fabulous Flavors
of Fresh Fruits
Harvard Common Press, 2009
432 pages, $18.95 (paperback)
ISBN: 978-1-55832-406-0
This comprehensive guide to the craft of making sweet preserves includes 225 recipes for jams, jellies, marmalades, conserves, syrups, pastes, and more. All the recipes are based on traditional methods; none calls for packaged pectin. The book is organized alphabetically by type of fruit, with an introduction to each about its history, cultivars, and growing and harvesting requirements. With its attention not only to common fruits but to others that never appear in supermarkets, The Joy of Jams has proven an essential resource for gardeners and U-pick and farmers’-market shoppers.
Praise for The Joy of Jams, Jellies, and Other Sweet Preserves:
“This terrific guide to modern home preserving has everything you need to know to put by the season’s finest. Filled with fruit delights from Apple Butter to Watermelon Molasses, this is a treasure-trove of recipes you’ll want to explore all year long.”—David Lebovitz, author of The Great Book of Chocolate and The Perfect Scoop
“Linda Ziedrich, the princess of pickling, has written another cookbook destined to be a trusty kitchen companion, dog-eared and covered with stains. Farmers’ market shoppers and U-pick enthusiasts will find all the old favorites, like great versions of raspberry jam and apple butter, and enticing new recipes like cantaloupe jam with mint, spiced sweet cherries, and sweet walnut preserves. The introductions to each type of produce are full of useful information on varieties, ripeness, and storage. Whether you’re just learning to make preserves or an experienced preserver looking for inspiration, this book is for you.”
—Heidi Yorkshire, food writer, Portland, Oregon
Order The Joy of Jams direct from the author.
One thought on “Linda’s Books”
Comments are closed.