The five little things that made my week…

Kayaking the Los Angeles River

1. It was a chilly 48°F at sunrise, but there I was, paddling the Los Angeles River like it was a balmy day! (Or pretend-paddling is more like it, since the river is closed to boating in winter.) Thank you to the awesome crew at Zoom-Zoom magazine (Mazda’s official publication) for asking me to be a part of their upcoming story about LA River restoration efforts, which will include an interview about my volunteer work at Rio de Los Angeles State Park. I’ll post more details when the issue is released! (If you missed my post on kayaking the river a couple of years ago, you can read it here.)

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December 2 2016      1 comment     Linda Ly
Diversión

Feijoa-pear chutney (and a master recipe for making any chutney)

Every fall, a casual stroll through our garden proves to be quite precarious. Why?

Because the ground looks like this.

Seasonal bounty of pineapple-guavas

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November 28 2016      Leave a comment     Linda Ly
En La Cocina   Frutas

The five little things that made my week…

A well-organized seed bin

1. I love a well-organized seed bin! Currently down to 190 seed varieties after sorting and tossing the older packets. (Click here for my guide on figuring out the shelf life of your seeds.) More

November 18 2016      3 comments     Linda Ly
Diversión

So long, summer: a recap

As I sit down to write for the first time in weeks, the political noise on social media is taking a backseat to more important matters. An entire summer of pictures are downloaded and sorted, the first round of edits are back in my project manager’s hands, and my book cover is finalized. The house is clean, the baby is sleeping, and I’ve even squeezed in some long-overdue garden chores. (This picture, by the way, is an overgrown beet that had been sitting in soil for over a year!) In spite of emotions running rampant and the world reeling from the election this past week, my overarching feeling today is, “It’s good to be back.”

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November 16 2016      6 comments     Linda Ly
Libros   Viajes   Vida

Sriracha stem pickles on Freshly Preserved Ideas

Those of you who’ve cooked from The CSA Cookbook know that I love to use the odds and ends of vegetables in my recipes — in part because I try to waste as little as possible in the kitchen, and because these “scraps” are vegetables in their own right, full of flavor and texture.

Chard stems are one such scrap that’s sometimes discarded or composted when recipes only call for the tender leaves. The stems, however, have a mild flavor that plays well with other ingredients and a pleasant crispness similar to celery ribs. If you find yourself with a good handful of stems, don’t toss them — pickle them!

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October 1 2016      Leave a comment     Linda Ly
En La Cocina

Chipotle tomato jam on Freshly Preserved Ideas

Hello, friends. We are deep in the dog days of summer, and despite the heat wave that I hear is also happening all over the country, this is one of my favorite times of year. The ocean is warm, the backyard barbecue/pool party game is strong, and the summer vegetable garden is at its peak.

This is when the tomatoes are at their juiciest, sweetest, and richest, and a late summer harvest means there’s sometimes more than I can eat in a week. For those times, there’s tomato jam.

I’ve always been more of a savory person and this chipotle tomato jam is exactly what I love in a backyard barbecue-worthy condiment: deep, smoky flavor with just a touch of sweetness and brightness. Like other jams, you can smear it on your morning toast but where this preserve really shines is on a burger, baked potato, panini, pulled pork, chicken wings, even french fries. Anywhere you’d normally use ketchup, use this jam. Anywhere you want a hit of tangy spice, try a spoonful. It will have you thinking about jam in new and refreshing ways. Get the recipe here!

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August 15 2016      3 comments     Linda Ly
En La Cocina

Fiesta Peppers for International Can-It-Forward Day

Hello friends! Happy Can-It-Forward Day! In partnership with Ball Canning, I’ll be celebrating and sharing the simple joys of home preserving with fellow canners, gardeners, and food lovers today — live, on-air, at 3 pm ET!

Tune in to Facebook Live on the Ball Canning page, where you can watch me demo a refrigerator pickle recipe inspired by the Mexican taquerías in my neighborhood.

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July 22 2016      Leave a comment     Linda Ly
En La Cocina