Secrets In Your Pantry?

Craig Ruggless of Winnetka Farms asked me a great question this past weekend, “If people could see your kitchen pantry what would you be most embarrassed about?” The first thing that came to mind is the occasional package of scary, deep fried, orange dusted cornmeal snacks. The truth is that we don’t often have them on hand more than a couple times a year (largely because I would go through them like a crack addict). But we do...

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Eating In: The Biosphere Cookbook

...d Doughnuts” (made with potatoes) and “Banana Wine.” Like Archdruid John Michael Greer, I find it hard to believe that the fantasy of orbiting space colonies that inspired the Biosphere seemed doable when I was a kid. It’s obviously time to revise those plans. I have a strong suspicion that in the future we’ll be “eating in” just like the Biospherians, except that our “in” will be good old ter...

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Lego-Robot Chickens

In response to our Monday post on clicker training chickens, Root Simple pal and fellow Master Food Preserver Diane Trunk posted a video on our Facebook page. Diane explains, Here’s a link to a silly video of our trained chickens. My son trained them to come running in response to a beep. The beep signaled that a lego-robot box (you’ll see) was going to open, and the hens would get their favorite treat: string cheese. Alas, these...

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Pascal Baudar: Rock Star Forager

...e of eating a foraged green salad, soup and “deconstructed potato salad” that he and Mia cooked up. It was, no exaggeration here, one of the most amazing meals of my life. That green salad that Mia prepared and Pascal foraged looked like this: Photo by Mia Wasilevich It consisted of: Yucca flowers and bud in a nighshade berries redux sauce, sow thistle, curly dock, amaranth, wild radish sprouts, wild radish pods, cattail,...

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The Ecology Center of San Juan Capistrano

Kelly and I had the privilege of doing a short talk this weekend at the Ecology Center in San Juan Capistrano. If you’re interested in Southern California food forestry, greywater, chickens, you name it, this is the place to visit. They have an amazing garden, classes and a well curated gift store. When people ask us how to design garden and house systems in SoCal, we’re going to send them to the Ecology Center....

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So-So Tomatoes Become Excellent When Dried

...ich made them awkward for salads. But they were healthy plants, and very, very prolific. In situations like this it is good to remember that tomatoes which don’t taste good off the bush often cook or dry well. The ratio of skin and seeds to pulp in these tomatoes made them a bad candidate for sauce, so we’ve been drying them. And man, are they good dried. Like tomato candy. It’s very hard not to snack on them, but I’m tryi...

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Scrubbin’ It

...Hummer of scrubbers (apologies for that metaphor) and far sturdier than the usual flimsy supermarket scrubbers. It was gifted to me by Steve Rucidel, who owns a restaurant–so this is an item you’ll have to seek out at your local restaurant supply store. Sadly, made in China–but what ain’t these days? Now if only I didn’t have to do the dishes! Mrs. Homegrown here:   This is indeed a fine, stout scrubbie, bu...

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Bean Fest, Episode 5: Black-Eyed Pea Salad (Lubyi Msallat)

...the Middle East, by Arto der Haroutunian. These recipes really fit well with our kitchen just now, considering its emphasis on classic summer vegetables (like eggplants, cucumbers and tomatoes) and bulk bin foods like beans and grains. This black-eyed pea appetizer (meze) is of Syrian-Lebanese origin and is easy to prepare. All you have to do is boil up the beans* and then make a dressing for them. Erik said it reminded him a little of a tabou...

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Raw Milk Talk With Mark McAfee of Organic Pastures on the Homegrown Evolution Podcast

...milk, meant for consumption raw and most other dairies whose milk is only raw for the brief period between when it leaves the cow and when it is pasteurized. Click on the player above to hear the podcast. You can also subscribe to the Homegrown Evolution podcast in iTunes or download an mp3 of the podcast via archive.org here: http://www.archive.org/download/HomegrownEvolutionPodcast2RawMilkTalkByMarkMcafee/HEPodcast2.mp3 A big thanks for lett...

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Nasturtium Leaf Pesto

Chicago artist and permaculturalist Nancy Klehm gave me this idea. Funny how it takes an out of town visitor to make you aware of a resource at your own home–right now our yard is choked with nasturtium and I’ve never made good use of the leaves. I have used the flowers for a pesto, but it’s kinda labor intensive. Nancy made a pesto with the leaves and I had to try my own version: Nasturtium leaf pesto 2 fis...

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