About Us

Root Simple is Kelly Coyne and Erik Knutzen, authors of The Urban Homestead (Expanded and Revised Edition): Your Guide to Self-Sufficient Living in the Heart of the City (2008) and Making It: Radical Home Ec for a Post-Consumer World (2011).  They live in the heart of Los Angeles, in a little bungalow set on a 1/12 acre lot where almost all of their land is devoted to growing edible or otherwise useful plants and trees. Their obsessions include...

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Harvesting and Drying Calendula

Mrs. Homegrown here: Okay, so in a previous post I talked about growing Calendula. This post I’m going to talk about harvesting and drying it. The next post I’ll do on the topic will be about making a skin-healing salve from the dried petals, olive oil and beeswax. When to harvest:  Start harvesting your Calendula as soon as the first flush of flowers is in full bloom. Don’t try to “save” the flowers. The more you...

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Homestead Academy: A Two Day Course in Kitchen Self-Reliance

I’ll be doing a keynote speech at the end of an intensive weekend of classes in bread baking, vinegar brewing, yogurt making and more. The event, which will take place on July 6th and 7th is presented by Growcology and the Emerald Village and will take place in Vista, CA. This weekend intensive is designed to catapult you into a life of self-reliance through homesteading. Join Growcology and the Emerald Village Volunteers as we share the...

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Rain Barrels

Constructing a cistern large enough to supply potable indoor water is an ambitious project involving pumps, filters, UV purifiers, and very large and expensive tanks. We don’t want to discourage anyone from making an attempt at it, but for most urban homesteaders it won’t be economical or practical given the space requirements and weight of thousands of gallons of stored water. Thankfully, there are simpler strategies for harvesting...

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Homegrown Evolution in Chicago

...’s Green Roof Growers and LA’s Homegrown Evolution for a fun class on how to make a sub-irrigated planter (SIP) out of two buckets. As a bonus, meet Homegrown Evolution blogger and author Erik Knutzen, who will be co-teaching the class and signing copies of his book The Urban Homestead. Bring some gloves and learn how to make and plant your own SIP. Leave with everything you need for a summer of fresh heirloom tomatoes–all you add is about 6 hour...

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Vegetable Gardening for the Lazy

One of the problems with growing vegetables is all the labor involved–starting seeds, composting, watering and watching out for bugs. It’s worth it, of course, for the tasty rewards, but many busy folks are simply too exhausted after work or corralling the bambinos to pick up a shovel and garden. For those who’d rather sit on the porch with a martini than laboring in the field, and we often include ourselves in that category, p...

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Making Tofu From Scratch at the Institute of Domestic Technology

Around once a month I teach a bread class at the one of a kind Institute of Domestic Technology, founded by our friend Joseph Shuldiner. The IDT is not your usual cooking school and its offerings are difficult to define succinctly. If I had to take a stab at explaining what the IDT does it would be that it teaches things worth doing from scratch that most people haven’t attempted since the pre-Betty Crocker era: cheesemaking, home coffee...

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Making Beer in Plain Language

r.” -Guggenheim Fellowship-winning professor of rhetoric and comparative literature Judith Butler via the Bad Writing Contest Huh? At least the terminology surrounding beer making ain’t that obtuse, but it certainly could use some simplification. For novice home brewers, such as us here at Homegrown Evolution, the terminology creates an unnecessary barrier as impenetrable as a graduate school seminar in the humanities. Let...

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Make a Sourdough Starter

Every damn urban homesteader ought to have a sourdough starter living on their countertop. It’s easy and here’s how we do it around the Homegrown Evolution compound: 1. Get yourself a glass or ceramic container with a lid. It should be able to hold at least three to four cups of starter. Don’t use metal. 2. Put into this container one cup of white flour and one cup of lukewarm water and stir until mixed. Put it in a warm place....

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Make Your Own Damn Cheese

We live in a country where buckets have warnings on them, but the greatest indignity of our present nanny state is that the Man does not want us to eat raw cheese. As Jean Anthelme Brillat-Savarin put it, “A meal without cheese is like a beautiful woman who lacks an eye” and if that cheese was made with crappy pasteurized, homogenized and sterilized milk it ain’t worth eating. That’s why you’ve got to make your own...

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