Search Results for: label/bean fest/page/8/2010/06/the-urban-homestead

547 results

Cooling with Beer . . . Cans

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Appropriate Technology, Design, Water and Power
...doing something similar on the hot south side of our house, except with deciduous vines. That way, we’ll let light in during the winter and have a living shade wall during the summer. Perhaps we’ll grow beans and become Los Angeles’ Bean House. The Beer can house is located at 222 Malone Street in Houston, Texas and is lovingly cared for by the Orange Show Center for Visionary Art....

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Fava Fava Fava

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Gardening, Vegetable Gardening
8 Comments
Fava bean mania has descended upon the Homegrown Evolution compound this spring. I can’t say enough good things about fava beans (Vicia fava): they taste good, the plant fixes nitrogen into the soil, making it an ideal cover crop, and it’s attractive. If harvested small you can eat fava raw but I prefer to remove the skins and briefly boil the seeds (around five minutes). Once boiled, fava can be used in a variety of dishes from soups to salads....

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Supper for a buck?

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Bean Fest, Food
16 Comments
...cheap. Dried beans run about $1.50 a pound where we shop. One pound of dry beans makes about 6 cups of cooked beans. That’s a lot of food. I’m not going to try to do the math and add up the costs of the onion and herbs and olive oil I add to the beans. And I surely don’t have the patience to figure out the cost of the salad from our garden (do I have to figure in the mortgage?), but I do know that around this time of year I could forage a salad fo...

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One Secret for Delicious Soup–A Parmesan Cheese Rind

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Food, How-to
7 Comments
...hard rinds. They are magic flavor bombs. All you do is add them to soup or bean dishes. Add them at the start of cooking, because they need a good long while to soften up and release their flavor goodness. They don’t make the dish taste cheesy, but rather add that elusive umami (rich, savory) character to the dish. I think it would be redundant to use the rind if you are already using meat or bacon fat or the like in your soup, but for vegetable-b...

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