The Making of a Great Olive Oil

Kelly admires the olives Thanks to our good friend Dale Benson, Kelly and I got to see how a really high quality olive oil is made. Dale knows Matt Norelli, the wine and olive oil maker at Preston Vineyards of Dry Creek, an organic family farm near Healdsburg in Northern California. Matt was nice enough to let us watch the complicated olive oil machinery in action. First the freshly picked olives go into a big hopper (above). They are...

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The Complete Idiot’s Guide to Beekeeping

We’re very lucky, here in Los Angeles, to have the Backwards Beekeepers whose meetings are led by beekeeper Kirk Anderson, who teaches a radical form of beekeeping that includes: Letting the bees form their own comb (most beekeepers use pre-made foundation). Capturing feral swarms, rather than ordering bees. Using no treatments of any kind. The result is healthier bees with much more robust immune systems than their over-bred and drugg...

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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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It’s Official: The End is Near

Cheese doodles sandwiched by two images from a Qatar Airlines ad Today’s Wall Street Journal reports that the price of corn has got so high due to its use for ethanol, that farmers are resorting to feeding livestock, “cookies, licorice, cheese curls, candy bars, french fries, frosted wheat cereal and peanut-butter cups.” GARLAND, N.C.–When Alfred Smith’s hogs eat trail mix, they usually shun the Brazil nuts. ...

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Turnip Greens via The Silver Spoon

It took us way to long to discover that turnip greens are edible. They’re better than the turnips themselves, in our opinion. So how did we finally figure this out? The answer is by thumbing through a cookbook everybody interested in growing their own vegetables should own, The Silver Spoon*, which has a section devoted just to turnip green recipes. The Silver Spoon is a 1,263 page cookbook recently translated into English. It’s the...

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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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SurviveLA Scoops Field and Stream

Looks like Field and Stream Magazine, the Robb Report of the guns and pickup crowd, has their own survival system in a Altoid can. We don’t like to brag too much here but in an earlier post, thanks to the folks at Illuminate LA, we featured a similar system with more items that is half the size. Speaking of Illuminate LA make sure to check out the handy preparedness info they have posted on the right side of the page as well as all the fu...

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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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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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