The Making of a Great Olive Oil

...privilege of tasting the freshly squeezed oil. I won’t soon forget that heavenly flavor. Matt told us that it takes around a ton of olives to make 25 to 30 gallons of oil. The olives come from a thousand trees that are tucked around the vineyards. If you’re ever in Northern California the Preston Vineyard is well worth a visit. We got to taste a Barbera wine that they make–quite amazing. They also bake a delicious sourdough bre...

Continue reading…

Broom Corn–or is it Broomcorn?

...mer 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 ’til harvest time. It’...

Continue reading…

There Will Be Kraut–Lecture on Fermentation at the Historic Greystone Mansion

I’ll be delivering a lecture on fermentation as part of a two day fermentation fest put on by the Institute for Domestic Technology. From the description on the IDT website: Let the kraut begin! Healthy, tasty, fermented foods are the new “health foods”. Though ages old, fermented foods are nature’s natural way of food preservation, with an added twist: they’re good for you! See why über che...

Continue reading…

Back on the Yogurt Train: How to Make Yogurt

...to make yogurt. In fact, I do believe we covered it in our book. Thing is, back in the day when we made yogurt, it was Erik’s job. When he slacked on it, I didn’t even consider picking it up. Chalk it up to the mysteries of division of labor in a household. Anyway, we went to see Mark Frauenfelder talk about his great new book, Made by Hand , and one of things he mentioned was how much he and his family are digging making their own...

Continue reading…

Why You Should Proof Bread in the Refrigerator

...e more time to pre-digest the flour. Researchers are looking at the possibility that sourdough cultures and long fermentation times may alleviate wheat allergies. There’s no solid proof of this but it makes intuitive sense to me. Loaves proofed in the fridge hold their shape better when baked. Proofing in the fridge slows down but does not entirely stop fermentation. With the breads I make I’ve found that between 12 and 24 hours in t...

Continue reading…

Looking for the Union Label

...derwear on the internets recalled a highly catchy ad jingle from the roller disco era, “Look for the Union Label” (youngsters can watch it on youtube here). We looked for the union label and we were surprised to find it via a company called Union House which carries a functional, if unexciting line of apparel. Unless hipsters take to golf shirts in an ironic fashion judo move, these offerings will never be cool like the domestically m...

Continue reading…

Harvesting and Drying Calendula

...a previous post I talked about growing Calendula. This post I’m going to talk about harvesting and drying it. The next post I’ll do on the topic will be about making a skin-healing salve from the dried petals, olive oil and beeswax. When to harvest:  Start harvesting your Calendula as soon as the first flush of flowers is in full bloom. Don’t try to “save” the flowers. The more you harvest, the more flowers each pl...

Continue reading…

Mandrake!

...er’s Sacred and Herbal Healing Beers that has inspired ambitious plans of a fall and winter season of beer making (things are too little too hot around right now for fermentation). What separates Buhner’s book from both the geeked-out world of middle-aged home brew aficionados on the one side and the Budweiser frogs on the down-market other is his emphasis on the ancient and sacred elements of beer making which used to be, he claims,...

Continue reading…

Countdown

...out just about a month–April 26th–and today two super-advance copies came to us by mail. Believe me, it’s awfully strange to see something that has existed only as computer files suddenly materialize on your porch! We realize we haven’t given our new book a formal introduction yet, so here goes.  Making It: Radical Home-Ec for a Post Consumer World is our follow up to The Urban Homestead . The way we see it, The Urban...

Continue reading…

Making Tofu From Scratch at the Institute of Domestic Technology

...ute of Domestic Technology, founded by our friend Joseph Shuldiner. The IDT is not your usual cooking school and its offerings are difficult to define succinctly. If I had to take a stab at explaining what the IDT does it would be that it teaches things worth doing from scratch that most people haven’t attempted since the pre-Betty Crocker era: cheesemaking, home coffee roasting, bacon curing, bread baking, jam and exotic projects like maki...

Continue reading…