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?
January’s kitchen exploits have been defined by pears.
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.
Cherry season was finicky in New York.
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.