pickling

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 […]

October 1 2016      Leave a comment     Linda Ly
En La Cocina

I’ve always been fascinated by fermentation in its many forms, from the souring of cabbage in sauerkraut to the souring of grains in a whole-grain feed made for chickens. The sourness happens through the proliferation of Lactobacilli in your food, and simply by letting this good bacteria accumulate over a few days or a few […]

August 29 2014      65 comments     Linda Ly
En La Cocina

Here’s your frugal tip for the day: You can and should reuse your leftover pickle brine. Why waste such a delicious byproduct of those tasty pickles, especially one that was lovingly crafted in your kitchen? Once I empty a jar of my favorite homemade pickles (say, these radish seed pods), I often save the brine, […]

July 29 2013      21 comments     Linda Ly
En La Cocina

In the summer, my rhubarb patch is out of control. In fact, last summer I had to pull out one of my rhubarb plants because it had divided itself so much that it left no room for anything else in the bed. Even with just one plant now, I find it impossible to keep up […]

July 15 2013      33 comments     Linda Ly
En La Cocina   Verduras

Every spring and fall, I grow a beautiful bed of komatsuna (Brassica rapa var. perviridis), a type of Japanese mustard green related to turnip and rapini. It’s the fastest growing green in my garden (ready to harvest as baby greens within three weeks, fully mature by five weeks), and its spicy, mustardy leaves can be […]

June 19 2013      32 comments     Linda Ly
En La Cocina   Verduras

Quite literally, đồ chua means “sour stuff” — or Vietnamese pickles, in this case. It was a staple in my parents’ house while growing up, and eventually became a staple in my own grown-up house. It’s a very Vietnamese thing and reminds me of all the wonderful home cooking from my childhood. I can eat […]

May 15 2013      33 comments     Linda Ly
En La Cocina   Verduras

Every season, I let a few of my radish plants flower and seed. Some I leave to collect seed for next season, and some I leave to harvest the pods. Amid this tangled mess of vines is a handful of daikon radish plants — plants that had grown over 4 feet tall, full of little […]

April 22 2013      68 comments     Linda Ly
En La Cocina   Jardín   Verduras