New cookbook brings zest to bottling the season’s bounty in small-batch preserves
Eating local and by season may have become buzzwords among both home cooks and restaurateurs alike in recent years, but the idea is nothing new and is tied to some wonderful traditions, much like those enjoyed in Nordic countries. Think of the spring’s first stalks of rhubarb, followed soon after by juicy strawberries, picked at their sun-ripened peak. Thanks to preserving techniques, there’s no need to limit these flavors to spring and summer, and a new b
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The Norwegian American
Published since May 17, 1889
PO Box 30863 Seattle WA 98113
Tel: (206) 784-4617 • Email: naw@na-weekly.com
