Remember to Label Those Jars!

June 13, 2012

e no idea. They were probably the result of some late night canning frenzy two years ago. At the time I probably thought to myself, “I’ll label them in the morning.” Not only should the jars be labeled, but it would also have been nice to have some notes on the recipe I used and where the fruit was sourced from. To this end I’ve started a preservation diary in a useful program called Evernote. Perhaps I should get a tatto...

Broom Corn–or is it Broomcorn?

Mrs. Homegrown

September 20, 2011

Domesticus, Gardening

18 Comments

Mrs. Homegrown here: This summer I suggested we plant broom corn for no other good reason than I saw the seed pack at the nursery and thought it would be fun to make a broom. (This sort of temporary insanity often overtakes me in the seed aisle.) So without knowing anything at all about broom corn or broom making we planted a block of the stuff. Maybe I should have done a little research into broom making before planting, but I let it slide ...

Hay Boxes or Fireless Cookers

Mrs. Homegrown

December 19, 2011

Appropriate Technology, Food, Preparedness, Water and Power

26 Comments

Illustration from The Fireless Cook Book Mrs. Homegrown here: Jessica from Holland sent us a letter recently praising our work, but very, very gently scolding us not including the hay box, a groovy old energy saving technology, in our book. We do stand corrected! And her enthusiasm for hay boxes has reignited our interest, too. We actually considered hay boxes for Making It, but didn’t end up building one for a variety of reasons...

Making It

Mr. Homegrown

April 26, 2011

Publications

3 Comments

Making It: Radical Home Ec for a Post-Consumer World, by Kelly Coyne and Erik Knutzen (Rodale Books, 2011) ISBN-13: 978-1605294629 Buy it at: Amazon • Abe Books • Barnes & Nobel • Powell’s Making It provides you with all of the tools you need to become a producer instead of a consumer and transform your home from the ground up. Projects range from the simple to the ambitious, and include activities done in the home, in the garden an...

Grassfed Turkey Cooking Tips from Shannon Hayes

Mr. Homegrown

November 16, 2011

Food, Recipes

4 Comments

f they have “access” to the outdoors – even if the “outdoors” happens to be feces-laden penned-in concrete pads outside the barn door, with no access to grass. “Pastured” implies that the bird was out on grass for most of its life, where it ate grass and foraged for bugs, in addition to receiving some grain” Wishing all of you a happy, pastured holiday season....

The Secret to Japanese Cooking: Dashi

Mr. Homegrown

April 6, 2012

Food, Recipes

5 Comments

Bonito flakes, available at any Japanese market. We conclude our Japanese themed week with the sauce that’s sort of the unified field theory of Japanese cooking: dashi. It’s in everything from noodle dishes to sauces to miso soup and it cooks up in just minutes. Dashi contains two ingredients, kombu (a kind of kelp) and bonito (shaved, fermented fish flakes). It’s the backbone of Japanese cooking, but we think it’...

How to make a Calendula oil infusion

Mrs. Homegrown

July 23, 2011

Body Care, Calendula series, Domesticus, Herbal Medicine, Herbs, How-to

25 Comments

Love that golden orange color. It’s prettier in real life. So finally I get around to finishing off this mini series on Calendula (pot marigold). This post will be on infusing oil, and next week we’ll have the one on salves. We’ve already covered the growing and drying Calendula: Why not plant some Calendula Harvesting and drying Calendula Oil infusion is as simple as can be. Oil infusion is soaking. Think of...

Making Salves, Lip Balms & etc.: Close of the Calendula Series

Mrs. Homegrown

July 25, 2011

Body Care, Calendula series, Domesticus, Herbal Medicine, Herbs, How-to

21 Comments

...an also use essential oils to bring herbal essences into a plain salve. Once you know how to make salve, you can not only make skin salves, you can make lip balm and headache balm and stick deodorant and homemade cosmetics. It’s a simple technique, but it opens a lot of possibilities. My favorite herbal salve is made out of a mix of equal parts Calendula (pot marigold), chickweed (Stellaria media) and plantain (Plantago major) oils. These...

Cooking Classes via Silver Lake Farms

Mr. Homegrown

February 16, 2010

Events

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Not to be missed if you’re in the LA area. From our friends at Silver Lake Farms: Cooking Classes!! Go to the Silver Lake Farms website to register. Here’s the 411: “Inspired by a funny conversation with CSA shareholders about what to do with celery when there’s no more peanut butter in the house… All About Seasonal Vegetables I’m introducing a series of fun, affordable cooking classes designed around cookin...

Bean Fest, Episode 3: Bastardized Puerto Rican Beans

Mrs. Homegrown

September 3, 2010

Bean Fest, Food, Recipes

6 Comments

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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Search Results for: label/cooking/page/4/2011/04/making-it

Remember to Label Those Jars!

Broom Corn–or is it Broomcorn?

Hay Boxes or Fireless Cookers

Making It

Grassfed Turkey Cooking Tips from Shannon Hayes

The Secret to Japanese Cooking: Dashi

How to make a Calendula oil infusion

Making Salves, Lip Balms & etc.: Close of the Calendula Series

Cooking Classes via Silver Lake Farms

Bean Fest, Episode 3: Bastardized Puerto Rican Beans