Garlic!

Our parkway guerrilla garden, profiled in last week’s Los Angeles Times article, which is now linked on BoingBoing, yielded up an impressive garlic harvest this season. Garlic is one of the easiest crops for us to grow here in Southern California. You just take the large, outer ring of cloves from store-bought garlic and stick them in the ground with the pointed side up interspersed throughout your other plantings–wherever you have s...

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What Preparedness Lessons Did You Learn From Hurricane Sandy?

We’re interested in hearing from our east coast readers about how they rode out Hurricane Sandy. How did the storm impact you? How did your preparations work out? Is there anything you would do differently next time? Hurricane Sandy was a reminder to us to take a look at our preparedness. We may not have monster storms here in Los Angeles, but we certainly are overdue for a big earthquake. It’s been a long time since we’ve tak...

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Root Simple Redesign

We’re getting ready to make some big improvements to our website. Roman Jaster, the designer of our book Making It (seen at the console in the picture above taking some last minute refinements from Mrs. Homegrown), is just about to pull the switch on the new design. We’re switching from Blogger to WordPress. Our new website design will feature: improved search functions an easier to navigate interface improved comment moderation be...

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Bee Rescue Hotline

Backwards Beekeeper Kirk Anderson with the hot tub bees, via the Backwards Beekeeper blog. First off: bee swarm seasons is approaching and, if you’re in the Southern California area and end up with a bunch of bees you don’t want, give the Backwards Beekeepers a call. The number is (213) 373-1104. I’ve put it on the right side of the page. When you call state: How to reach you. Please give us a phone number that you will answ...

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The Skunk Whisperer

Normally I ignore the business related facebook pleas filling up the Homegrown Evolution in box, but one came today that I had to grant some free publicity. We’ve all heard of horse whisperers and TV’s dog whisperer. You may have even heard of the chicken whisperer. Step aside for the . . . skunk whisperer, a “no-kill, no-trap” pest control company based in Oklahoma which seems to consist of at least two skunk whisperers,...

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A tasty Italian chard: Bieta Verde da Taglio

...round. One of my favorites this winter has been a Swiss chard variety from Italy called Bieta Verde da Taglio or “Green cutting chard”. Verde da Taglio has thin stems and thick leaves. It ain’t as pretty as the rainbow colored chards we are also growing, but it tastes better, in my opinion. Steam it, fry it up with some garlic and olive oil and you’re set. Verde da Taglio is sold by the Franchi company, which I have a bra...

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Sonora Wheat at the Huasna Valley Farm

Ron Skinner I had the great privilege this week of visiting the Huasna Valley Farm in California’s central coast run by Ron and Jenn Skinner whose visible joy is infectious. The Skinners grow Sonora wheat, an heirloom variety brought to the Southwest by the Spanish. Sonora wheat is well suited to dry desert and Mediterranean climates. It produces a cream colored flour that was historically used for tortillas and posole. The Skinn...

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Greywater 101

Survival Podcast intern Josiah Wallingford has started up a blog, Brink of Freedom, that I’m going to contribute to periodically. In my first post, Laundry to Landscape: How to Reuse Laundry Greywater, I discuss my own greywater system as well as the setup I installed at neighbor Lora’s house. Greywater has been one of the simplest and most rewarding projects at our homestead. And I’m looking forward to continuing the conversa...

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Chickens in the House!

Mrs. Homestead here: I’d planned to give you all a progress report on the backyard redesign, which features such wonders as the Germinator ™, the Trough of Garlic ™, the Fan of Pharmacy ™ and the Screens of Discretion (also tm). But the camera crapped out on me. So, until I figure it out (Which means until Erik gets home and I can shove the darn thing at him and say, “Fix your camera!”),  I’m offering u...

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Bean Fest, Episode 5: Black-Eyed Pea Salad (Lubyi Msallat)

We still haven’t learned to take the picture before we start to eat–and were too impatient to keep eating to take a close-up! Chick pea salad, pita and sheep’s cheese. Mrs. Homestead here: This week’s Bean Fest installment comes from a cookbook we’ve been trying out over the last week called Vegetarian Dishes from Across the Middle East, by Arto der Haroutunian. These recipes really fit well with our kitch...

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