Love the open, omnivorous spirit of this piece by my homegirl, Caryn! We got our start in the food world together the sultry summer of 2000 in Richmond, Va.’s now defunct Konsta's Greek-Italian restaurant in the Fan district. Not a veg-friendly place:(

Can you post your mother’s lamb and kidney bean soup recipe? That sounds delicious!

Now I’m so curious to try fermented shredded beets! I might use this Sandor Elix Katz-adapted recipe that recently ran in the Washington Post. Thanks Linda!

I just made dolmades with steamed swiss chard instead and had great results. Even my husband, who doesn’t normally like grape leaves, enjoyed them!

This was delicious but very rich! I just used some jumbo garlic stuffed olives I had in the fridge but will look for castelvetrano next time.

Was just in Asheville and wish I made it to Oyster House. I did get to recently sample an excellent nitro oyster stout brewed in-house by Joel Rea and company at Corvallis Brewing Supply.

I love rutabaga. I put some in a curiously sweet Nip-Nip Soup I recently made. Your purple ones look more like turnips, though. The local rutabagas I’ve bought were more orangey-beige. Also, I hear saying “rutabaga-rutabaga-rutabaga, etc.” is a good tongue-twister used to warm up public radio voices!

Also, check out our KBOO Food Show at kboo.fm/foodshow (or on 90.7 FM if you’re in Portland). And tune into Marliese Franklin’s food pieces on the online Women’s Radio Network: http://www.womensradio.com/articles/Food-of-the-Gods/4475.html.

Let’s see: How to Cook Everything Vegetarian (still need the first version) by Bittman, The Joy of Cooking and the Moosewood mini soups and salads cookbooks. But the best cookbook I’ve ever given is The Flavor Bible. That’s one I still want!

Cool! I reviewed Harumi's last cookbook back when I was at The Baltimore Sun.

Thanks for linking to my Oregonian piece. We also featured Salatin and Tyler Jones (of Afton Field Farm) on our August KBOO Food Show. And if you like the Food Show, please contribute to help keep KBOO alive.

I myself had never canned until this spring, when I took the Oregon State University extension office’s master food preserver course. Pickling is my favorite (and easiest) way to put up the summer harvest. My mom canned tomatoes and peaches when I was young but stopped in the early 1980s before I was old enough to learn. Check out my recent article on a Willamette Valley woman who is turning wasted fruit into jams and jellies for local food banks.

It really had scope, though the GMO issue really warrants its own film. Food, Inc. director Elise Pearlstein joined us on our Portland radio show last week: http://kboo.fm/node/14781

Check out our interview with Linda Ziedrich on our latest KBOO Food Show. She describes her recipe for rose petal-strawberry preserves. It’s about 25 minutes into the show.

And check our out interview with Food, Inc. producer Elise Pearlstein on our latest KBOO Food Show.

Did the rhubarb syrup keep its rose blush when you canned it? Any suggestions on how to preserve the syrup’s color?

oh the garlicky string beans look delish! I’d love this book:)

Fresh asparagus and rhubarb are what I most look forward too as the market reopens in April!

Molly Wizenberg and Culinate’s own Ivy Manning:)