I forgot about Bean Fest!

Mrs. Homegrown here: Apologies all, it’s been a heck of a week.  I realize I never set an end date on Bean Fest, a day where I could sign off gracefully with a last recipe, and now I think maybe that’s for the best. Because really, does Bean Fest ever end? No, it does not. Not in our hearts. And besides, I have a backlog of bean recipes. So while I will not be posting a recipe this Friday, I will declare Fridays henceforward as fruga...

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Bean Fest, Episode 4: Frijoles Refritos

Refritos are not photogenic, so I decided to show the more tempting end use. Photo by Ernesto Andrade. Mrs. Homegrown here: I can’t believe I’ve never made frijoles refritos--refried beans–before. All these years of scooping that suspicious stuff out of the can–what was I thinking??? Now I see refritos as the natural destiny of any leftover beans. Refried beans (that name is a mistranslation–refrito me...

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Urban Homestead Book Signing and Lecture

We’ll be delivering a lecture and and book-signing on the theme of “Low-tech is the new high-tech” at the Eco-Village Thursday the 26th of June. Here’s the 411: Los Angeles Eco-VillageCRSP Institute for Urban Eco-Villagesand the Los Angeles County Bicycle Coalitionpresent THE URBAN HOMESTEADTalk, Slide Show and Book-Signingwith Kelly Coyne and Erik KnutzenThursday June 26th 2008 7:30pmat Los Angeles Eco-Village117 Bimini...

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Bean Fest, Episode 6: Walton’s Serbian Lima Beans

Mrs. Homegrown here: Welcome back to Bean Fest, our Friday focus on the wonderful world of beans. Our friend, Walton, sent in this recipe, which he got from friends. I don’t know anything about its Serbian-ness–whether this is a traditional dish there, or what. Maybe some of you can enlighten us. (I forgot to ask Walton.) [ETA: Walton wrote in. It is a genuine Serbian dish. The recipe was given to Walton by his friend's mom, Mrs. M...

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Bean Fest, Episode 8: Really Good Lentil and Whole Grain Soup

photo by wollongonger Welcome to Bean Fridays, our ongoing series highlighting the beautiful bean. We had a brief hint of winter here this week, three days of chilly grey skies and lingering drizzle. I was in heaven–but it didn’t last, and we’re heading into another heat wave. But anyway, that taste of winter put me in the mood for soup. So today I’m going to share my favorite soup recipe. I’m stretching th...

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Return of Bean Friday: Bean Broth or “Tuscan Crazy Water”

nly called for 1 cup of dried beans. I soaked 2 cups of dried pintos overnight. The next day I drained them and put them in a heavy pot and poured 2 inches of fresh water over them. To that water I added: 8 fresh sage leaves 6 good sized cloves of crushed garlic 1 medium onion sliced in half and studded with 4 whole cloves (Just fyi, her recipe calls for 8 sage leaves per 1 cup of dried beans. I chose not to double the sage.) Throw these seaso...

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Start Your Urban Homestead for One Dollar

The Lyth Cottage in Buffalo, purchased for $1. Photo: Buffalo Rising. Want to move to Buffalo, New York? If so the city has an Urban Homestead Program where you can get a house for a $1 plus closing costs. The rules–you’ve got to: Fix code violations. Live in the house for at least three years. Have $5,000 in the bank for repairs. Too cold a climate for me, but you can read more about the program and see some success stories at Buf...

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Urban Homestead Wins Book Award

Our book, The Urban Homestead just won a gold medal in the Independent Publisher Awards. To celebrate we’ll throw in a back issue of Ripples magazine for the first twenty folks who buy a copy of our book off of this website. Ripples is, “A Revolutionary Journal of Seasonal Delight” published by the nice folks at www.dailyacts.org. Now that’s enough tooting our own horn. We’ll get back to posting when the dust settle...

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Bean Fest, Episode 3: Bastardized Puerto Rican Beans

Mrs. Homegrown here: It’s been a tough week here on the bean front. I had two beanfail incidents trying to come up with a recipe for this week. The first, an Armenian recipe for white beans, failed through no fault of its own but because the beans were hopelessly old. No matter how long I cooked them, they stayed crunchy, yet somehow also tasted overcooked. Shudder. Meanwhile, I’d been obsessing on Cuban-style black beans, but fell...

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