In the summer, the words “Oregon” and “berry” are practically synonymous.
When I hustle down the basement stairs to grab another jar of jam, what stops me from reaching for the cherry?
Two summers ago, this tomato jam recipe transformed me from a canning dabbler into a canning convert.
There were a few food trade-offs I was prepared to make when I moved to Portland.
On Sunday, our neighbors invited us over to pick plums from their Italian plum tree.
I'm clearly on a rhubarb streak, as the last recipe I wrote about also features the stalky vegetable.
After my previous disastrous canning attempt, I needed a victory in the preserving department.
Canning and preserving tomatoes felt unsettlingly like participating in a high school biology class experiment.
I’m so hot right now that I’m tempted to write: yum peaches.
I fear I may be too late on this post...but I'll share this recipe anyways, in case you spot some rhubarb at the market this weekend.
Several Saturdays ago, we brought a cardboard box up the farmers market.