“Stop the presses!” I told my editor at Storey. Kathy Harrison, author of Just in Case and possibly one of the most generous people on the planet, shared with me an amazing technique for making pickles. I absolutely must try it and incorporate into The Pickled Pantry.
Indeed, everyone I spoke with was pretty amazing and interesting—from presenters to fair-goers. Jenna Wogunrich (Made from Scratch and Chick Days), was a riot, and I admire her youthful energy and determination. Carol Ekarius makes beautiful books about livestock breeds. I may have convinced Ron and Jennifer Kujawski (Week-by-Week Vegetable Gardener’s Handbook) to plant salsify, and they convinced me to try hastening the ripening of my tomatoes with banana skins outside in the garden.
Probably the highlight of the weekend for me was the absolute thrill of learning that the chef had made four dishes from Recipes from the Root Cellar for the Friday night buffet at the hotel: Braised Duck with Root Vegetables and Sauerkraut, Baked Beets in Bechemel, Roasted Vegetables, and Portuguese Kale and Potato Soup. These recipes had all appeared in Mother Earth News magazine. When I saw the dishes, I blurted out to the waitstaff, “Those are my recipes!” Soon the executive chef, in his whites and wearing a toque, came out to meet me. Compliments from the chef!