Beads and Roman Sandals Won’t Be Seen

...nd our backs probably due to our short hair and white-bread appearance. But, the fact is we love hippies despite the lentil-filled coolers, naked yoga, dream catchers and tie-dye. We’re all trying to make the world a better place, after all. It’s curious though, that when you grow your own vegetables and don’t buy into some of the other crap our ever-present consumer culture demands of us somehow you automatically get labeled a...

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Country Wisdom

...we don’t anticipate having to skin and eat bear anytime soon, “Bear meat is dark and well flavored. The layer of fat should be trimmed off or it will give the meat a strong gamey taste” we did appreciate things such as the three pages of quick bread recipes (we’ll test some and let you know how they work) and the tips on using herbs. And lots of folks in our neighborhood could benefit from the dog training advice. Who kno...

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How to Roast Your Own Coffee in a Stovetop Popcorn Maker

Thanks to the Institute for Domestic Technology, I learned roast my own coffee at home in a Whirley-Pop Stovetop Popcorn Popper. It’s a simple, if smokey, process. You heat up the popper on your stove top over a medium/high heat and dump in 10 ounces of green coffee beans. The beans we used were ordered from Sweet Maria’s who carry a wide selection of high-end beans at inexpensive prices. The only trick with the Whirley-Po...

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Our favorite way to cook zucchini

It’s that time of year again. Put aside those zucchini bread recipes and try this instead. This recipe–or technique, rather– sounds too simple to be good, but it really works. As one friend said of the dish, “It tastes like there’s a lot going on, but there’s not.” All you’ve got to do is shred your zucchini up on the large holes of your kitchen grater. Saute the shreds in an uncovered s...

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Revolutionary Rusks

...our dry-a-thon following the initial 25-minute bake. You’ll end up with about 20 pieces from a single batch, and they go pretty fast. While rusks historically were created as hot-weather food, baking them during the winter is more pleasant because you end up having the oven on all day or night. Recipe:Dry ingredients2 cups unbleached white flour2 cups whole wheat bread flour (the recipe calls for coarsely ground whole wheat flour but we use all-p...

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Zhengyalov Hats

...either [sic] carmantyuc (kndzmdzuk).” It’s apparently a popular dish during lent and originates from the Karabakh region. Our neighbors at Tularosa Farms dropped off two Zhengyalov hats that they found at a local Armenian market. They were quite delicious, though to eat one straight off the fire, as in the video above, must be a real treat. I wish I could find a recipe in English. Leave a comment if you find one on the interwebs or i...

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Thank You Chicago!

...217;t familiar with Klehm’s work you can read her articles at Arthur Magazine (note especially her take on the swine flu), view some video of a foraging walk she conducted, or take one of her classes. Also, thanks to Chicago Reader reporter Martha Bayne for writing a nice article about me. Bayne’s also the force behind Soup and Bread, a pot luck which takes place during the winter at a tavern. Folks bring soup and everybody chips in a...

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Advances in Gardening Series: The Fan

Yet another heat wave slowed our backyard redesign project, but the weather is looking more cooperative at last and things are coming along. What we thought we might do over the next few days is share some of the new things we’ve put in, and how/why we built them, just in case any of it might be useful to you. Everything is pretty rough and ragged right now, but it will be fun to report back in a couple months and do a compare/contrast. T...

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

...hese for them. Dried Lima beans have a buttery taste on their own. Add to that a huge quantity of olive oil, and the scrumptious umami-savoriness of long-cooked onions, and you’ve got a palette paradise. I’d classify these as a special occasion food, because they are so rich. One modest serving will fill you up. We ate them as a main dish with a basic green salad, which works nicely to counterbalance their oiliness, and had hunks of...

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Our New Earth Oven and How We Built It

...y mix with just a bit of chopped straw thrown in for stability seemed to be about right for making adobe bricks. There’s no recipe for building with earth. You have to get to know the clay content of the soil you’re working with and test how much sand to add to it to make a solid brick. Ben and I made quite a few test bricks to come to this formula. Then I made 100 adobe bricks using just a simple wooden frame as a mold. A sim...

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