My Big Fat Greek Squash

...lot better than most pumpkin I’ve had. We roasted one squash to make squash tortellini among other dishes. The best recipe, however, was for a savory winter squash pie (galette) out of Mark Bittman’s book How to Cook Everything Vegetarian (thanks to Bruce of the Green Roof Growers for suggesting this book). Bittman’s spicy winter squash galette recipe is here on MSNBC along with a video of him making it. I’ll note that th...

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Make a Pepsi Can Stove

...stove uses denatured alcohol solvent, sometimes called shellac thinner which is available at any hardware store. The stove is fabricated with the bottom of a Guinness beer can and the bottom of a Pepsi can and the end result is incredibly light. I cut the top off of a 24 ounce Heineken can to make a pot and I used some chicken wire and aluminum foil for a stand. Basically this setup is good for boiling a cup of water, so don’t plan on makin...

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Mad Hen

One of our hens will be featured in the new Coco’s Variety ad campaign. What’s Coco’s Variety you ask? “Coco’s Variety’s primary business is bicycles. Additionally, we sell Japanese figural pencil erasers, used bike parts, old toolboxes, books worth owning, bike pumps, balsa wood gliders, pocket knives, Lodge cast iron frying pans, glass water bottles, Park bicycle tools, wicker bike baskets and Dutch...

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Bean Fest, Episode 4: Frijoles Refritos

...into a sort of bean gravy.  Don’t worry if that’s true for you–don’t worry about any of it. Refritos are so easy to make its impossible to go wrong. Keep reading. Just get yourself a big frying pan. Heat up a couple tablespoons of oil or fat of your choice in the bottom. Add a good quantity of minced onion. (I used 1/2 an onion for 3 cups of beans). Saute until the onion turns translucent. Then add in a clove or two of mi...

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Is Kombucha Safe?

...ctions to antibiotics? What about those with sensitivity to the microorganisms in Kombucha? I personally believe it is morally reprehensible to pass on this colony to sick or healthy friends when, to date, so little is known about its proper use. At present there are no credible, recent studies as to the safety or usefulness of Kombucha, despite decades of hype. Stamets also expreses concern over contamination. A German study found three out of 3...

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Our Happy Foot/Sad Foot Sign

Mrs. Homegrown here: Nothing about growing or making today–sorry to go off topic (Erik is wincing a bit as I post this), but I want to talk about our Foot.  It’s a very local sort of story, but isn’t localism what it’s all about? The podiatrist’s sign above marks the entrance to our neighborhood. It charmed us the first time we saw it: It’s a foot–with feet!  And we immediately named it the Happy Foot/S...

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A Fast Bean Friday: Khichdi

..., and it makes the rice fragrant. If you don’t have any whole cumin, I’d encourage you to hie off to the nearest ethnic market and get a goodly sized bag of it. Beyond that, it’s up to you, spice-wise. Salt and cumin only is a fine place to begin. Still want more specifics?  My procedure: This is what I do, more or less. Say I’m making the two serving batch described above. I’d heat up a deep skillet, add a couple o...

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New Year’s Resolutions

...der Adrià’s point of view even if I disagree. 2. Speaking of Adrià’s creativity–he spends half the year developing new methods in Barcelona and the other half the year working at the remote El Bulli. Making the time for creative thinking is essential, I believe. Even after co-writing two how-to books I find myself spending too much time answering emails and not enough time growing, tinkering and building things. Adrià has it rig...

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Borage: It’s what’s for dinner

...rage leaves–only the flowers. So tonight I went out and cut a whole mess of stiff, prickly borage leaves. The prickles vanish on cooking. Some sources say only to use small leaves for cooking but I say fie to that. I used leaves of all sizes and after cooking there was no difference between them. Borage is actually rather delicate under all its spikes and cooks down considerably in to a very tender, spinach-like consistency. Instead of mak...

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I like my chamomile stressed

...more you pick, the more it produces. But I was greedy–and somewhat lazy, as usual. I thought, why be out there every day milking some scrappy chamomile plant, when you could plant a chamomile crop and harvest a ton of flowers in just a couple of days? So I planted I don’t know how many plants–20, maybe? More? The chamomile thrived in the rich, fertile soil, putting all it’s energy into making lots of feathery green folia...

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